Shrikhand (Thick Sweetened Yogurt)

1. 1

   Pour the Greek yogurt in a clean, old pillow case (or a clean dish towel). Take all the ends of the pillow case and tie them tight (around the yogurt) with a rubber band. Now hang the ends of the pillow case either to a nail in the kitchen, or over a faucet. Put a pot under the hanging pillow case so that whey from the yogurt can drain into it.

2. 2

   The idea behind this seemingly-weird process is to thicken the yogurt even further by getting rid of all the liquid whey in it. Leave this contraption aside for three hours.

3. 3

   Untie the pillow case. The yogurt should be a smooth, white dollop. Measure it and pour it in a bowl. It measures to roughly 1 1/2 cups.

4. 4

   Add sugar. I like sweetness in my dessert on the lower side. If my mother would have made this shrikhand, she would have probably added 1 to 1/2 cups of strained yogurt. Mix well with a whisk.

5. 5

   Crush the cardamom seeds in a mortar and pestle and add to the yogurt mix along with nutmeg powder.

6. 6

   Heat milk in a microwave for 10 seconds. Add the saffron to this milk. Mix well and add to yogurt. The shrikhand is ready. I add orange zest to my shrikhand, something untraditional. Don't tell my mother!

7. 7

   Eat it as a morning snack or with Gujarati puri and take a nap.

* Per serving · 4 servings · Values may vary.

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