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Shrikand

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This goes far beyond the innocence of natural yoghurt and takes you to a place almost sinful, but where you may still wear a halo, albeit very pretentiously. Thickened, sweet yoghurt heady with saffron and rose. Almost the texture of mascarpone... in fact I would even think you could substitute mascarpone and skip the drainage step.

This goes far beyond the innocence of natural yoghurt and takes you to a place almost sinful, but where you may still wear a halo, albeit very pretentiously. Thickened, sweet yoghurt heady with saffron and rose. Almost the texture of mascarpone... in fact I would even think you could substitute mascarpone and skip the drainage step.

Ingredients

Serves: 4-6

Metric Cups
  • 4 tablespoons icing sugar
  • 1 pinch of saffron (a good pinch)
  • green cardamom (freshly and finely ground)
  • rose extract (a few drops, or a teaspoon of rosewater)
  • 1 kilogram natural yoghurt (organic, full fat - i.e. no thickeners)
  • 4 tablespoons confectioners' sugar
  • 1 pinch of saffron (a good pinch)
  • green cardamom (freshly and finely ground)
  • rose extract (a few drops, or a teaspoon of rosewater)
  • 2⅕ pounds natural yoghurt (organic, full fat - i.e. no thickeners)

Method

Shrikand is a community recipe submitted by dazzy08 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Now then, clear the junk out of the fridge. Make way, make way.

  • Line a sieve with a folded cheese cloth so that you have about 2 or 3 layers of the cloth. Pop the sieve over a bowl. Pour the yoghurt into the cheese cloth, cover with clingfilm and leave in the fridge overnight. You might want to check after a few hours that the bowl isn't already filled with liquid (whey). Discard (or use) the liquid.
  • Next afternoon or morning, heat up about 3 teaspoons of milk, and infuse the saffron in it. I use whole threads but I usually grind some of them first to extract maximum flavour, but still add a few decorative whole threads. Steep until cool....
  • put the thickened creamy yoghurt in a bowl. Add the saffron infusion, the sugar (3 tablespoons is plenty for me but you may prefer more), the rose and the cardamom. Beat it together.
  • Pour into individual serving dishes (approx 4, plus a little left over for the chef) and refrigerate for a couple of hours.
  • When ready to eat, sprinkle with some slivered pistachios ...and even a crystallised rose petal if you can get them.
  • Now then, clear the junk out of the fridge. Make way, make way.

  • Line a sieve with a folded cheese cloth so that you have about 2 or 3 layers of the cloth. Pop the sieve over a bowl. Pour the yoghurt into the cheese cloth, cover with clingfilm and leave in the fridge overnight. You might want to check after a few hours that the bowl isn't already filled with liquid (whey). Discard (or use) the liquid.
  • Next afternoon or morning, heat up about 3 teaspoons of milk, and infuse the saffron in it. I use whole threads but I usually grind some of them first to extract maximum flavour, but still add a few decorative whole threads. Steep until cool....
  • put the thickened creamy yoghurt in a bowl. Add the saffron infusion, the sugar (3 tablespoons is plenty for me but you may prefer more), the rose and the cardamom. Beat it together.
  • Pour into individual serving dishes (approx 4, plus a little left over for the chef) and refrigerate for a couple of hours.
  • When ready to eat, sprinkle with some slivered pistachios ...and even a crystallised rose petal if you can get them.
  • Tell us what you think