Shrikhand (shrih-khund) is one of the most popidar desserts in the state of Maharashtra in India. Although it is called a dessert, shrikhand is not served at the end of a meal but with all the other dislfes. It is traditionally served with Puris, a type of bread.4 pints home-made or commercial yogurt castor sugar
½ teaspoon ground saffron
1 tablespoon rose water seeds of 12 cardamom pods, crushed 15 pistachio nuts, blanched and sliced
Put the yogurt in a cheesecloth bag tied over a mixing bowl. Drain for 2 hours or until all the whey has dripped out.
Discard the whey.
Weigh the curd left in the bag and place the curd in a large mixing bowl. For every 8 ounces of curd, stir in 6 ounces of sugar, beating well with a wooden spoon. Stir in the saffron, rose water and cardamom seeds. Reserve a few nuts for the garnish and mix in the remainder. The shrikhand should have the consistency of thick cream.
Cover the bowl and place it in the refrigerator to chill for 1 hour. Spoon the shrikhand into small bowls, sprinkle the reserved nuts on top and serve immediately. ‘” ‘