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    You are in: Home / Recipes / Shrikhand Recipe
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    Shrikhand

    Shrikhand. Photo by Rita~

    1/3 Photos of Shrikhand

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    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    10 mins

    4 mins

    NcMysteryShopper's Note:

    Heres a classic Indian dessert, made with drained yogurt, cardamom, and saffron. The saffron is toasted until brittle so that you can grind it easily. If you grind your own cardamom seeds, use only a half teaspoon instead of the quantity in our recipe. Time does not include One hour refrigeration.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
    2. 2
      Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
    3. 3
      Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
    4. 4
      Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.

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    Ratings & Reviews:

    • on July 20, 2006

      55

      The yogurt was drained last night and sweetner added. It sat in the fridge until this evening. This is a wonderful blending of tartness from the yogurt and the sweet of the mango. DH isn't a real cardamom lover and he thought the taste was a little strong and I thought it was very good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2006

      55

      Really quite lovely and so delicately aromatic. I think toasting the saffron is imperative as there is a subtle change in flavour. I used Greek yoghurt. A keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2006

      55

      I used powdered saffron which led me to skip the toasting of it and omitting the water. I did beat but that to can get skipped for I would have liked it as it was from the fridge just fold in some sugar. It was nice and thick but once beaten it semed to thin out a bit. Very Very good and tasty! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Shrikhand

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.2
     
    Calories from Fat 91
    36%
    Total Fat 10.2 g
    15%
    Saturated Fat 7.0 g
    35%
    Cholesterol 31.8 mg
    10%
    Sodium 129.2 mg
    5%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 31.3 g
    125%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    saffron strands

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