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Recipe > Shrikand

 

Ingredients:

3 x 425g cartons of thick set natural yogurt

tbsp saffron strands

1 tbsp hot water

75g caster sugar

1 heaped tbsp ground almonds

tbsp ground cardamom

tbsp grated or ground nutmeg

 

Method:

  1. Pour the yogurt onto a clean, very fine muslin cloth; bring together the four corners of the cloth so that the yogurt is held in the middle.  Tie the four corners into a tight knot and hang the muslin over the sink until all the water content has been drained off; 4-6 hours or undisturbed overnight.

  2. Add the saffron strands to the hot water, cover and keep aside.

  3. Untie the muslin cloth carefully and empty the contents into a mixing bowl.   Beat the strained yogurt with a fork, or a wire beater, until smooth.

  4. Add the sugar, beat and mix thoroughly.  Add the ground almonds, cardamom and the nutmeg and mix well.

  5. Stir in the saffron strands and the water in which it was soaked.

  6. Chill before serving.

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