Ingredients
- •4 cups whole milk
- •2 tbsp plain yogurt with live cultures (starter)
- •For shrikhand:
- •¼ tsp saffron threads, ground and dissolved in 1 tbsp warm milk
- •⅓ cup powdered sugar (adjust to taste)
- •¼ tsp ground cardamom
- •For garnish:
- •2 tbsp crushed pistachios
- •1 tbsp slivered almonds
- •A few extra saffron threads
- •Fresh pomegranate seeds (optional)
Instructions
1
Warm milk to 110°F (43°C) and whisk in the yogurt starter.
2
Pour into mason jars, filling to 3/4 full. Seal finger-tight.
3
Preheat sous vide bath to 110°F (43°C).
4
Submerge and incubate for 8 h until thick and tangy.
5
Remove and refrigerate until chilled, at least 4 h.
6
Line a strainer with cheesecloth. Spoon chilled yogurt into the cloth.
7
Hang or weight for 4–6 h until thick (this is hung curd/chakka).
8
Transfer thick hung yogurt to a bowl.
9
Add saffron-milk, powdered sugar, and cardamom. Whip until smooth and creamy.
10
Taste and adjust sweetness.
11
Spoon into small bowls. Garnish with pistachios, almonds, saffron, and pomegranate.
12
Serve chilled.
Notes
- •Sous vide incubation gives perfectly consistent yogurt every time
- •Straining (making hung curd) is the essential step that transforms yogurt into shrikhand
- •Saffron should be ground and dissolved in warm milk to release color and flavor
- •In Gujarat this is served at weddings and festivals with hot puris
Nutrition information
Calories
220 cal
Protein
12g
Fat
8g
Carbs
28g
Tags
indiansaffrondessertvegetarian