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Shrikhand (Yoghurt Saffron Pudding)

Shrikhand (Yoghurt Saffron Pudding)

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    Ingredients

    • 3 cups plain yogurt (not nonfat)
    • 2 tablespoons milk
    • Pinch of saffron threads (about 10 threads)
    • 1/4 cup shakkar (evaporated cane juice)
    • Pinch of ground cardamom
    • Pinch of cinnamon
    • Pinch of freshly grated nutmeg
    • 1 teaspoon rose petals
    • 2 tablespoons pistachios, chopped

    Directions

    1. Put the yogurt in a wide cheesecloth-lined sieve set over a bowl.
    2. Cover, refrigerate, and let drain several hours until you have 2 cups of very thick yogurt. 
    3. Gently simmer the milk and steep the saffron in it for 10 minutes after turning off the heat. 
    4. Put the drained yogurt in a bowl with the shakkar, cardamom, cinnamon and nutmeg.
    5. Whisk well until the shakkar dissolves. 
    6. Fold in the saffron and garnish with the pistachios and rose petals before serving.