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Classic Indian Shrikhand Recipe Video
|Yogurt||4 Cup (64 tbs)|
|Sugar||3⁄4 Cup (12 tbs) (As Needed)|
|Warm milk||1 Tablespoon|
|Crushed cardamom||1⁄4 Teaspoon|
|Sliced almonds||1 Tablespoon|
|Sliced pistachios||1 Tablespoon|
Serving size: Complete recipe
Calories 1315 Calories from Fat 381
% Daily Value*
Total Fat 44 g67.7%
Saturated Fat 20.6 g103.1%
Trans Fat 0 g
Cholesterol 119 mg
Sodium 422.3 mg17.6%
Total Carbohydrates 201 g67.1%
Dietary Fiber 3.7 g14.9%
Sugars 194.5 g
Protein 38 g76.5%
Vitamin A 19.9% Vitamin C 9.2%
Calcium 117.3% Iron 10.2%
*Based on a 2000 Calorie diet
Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
Move the yogurt with strainer and bowl into the refrigerator for at least six hours to drain excess water.
Yogurt will become thick in consistency.
Dissolve the saffron in warm milk. Milk will take on the saffron color, yellowish orange.
Add sugar, cardamom powder, and saffron milk to yogurt and beat well till sugar dissolves. You may use a mixer.
Mix in most of the almonds and pistachios to the yogurt mix and the remaining nuts will be used for garnish.
Chill the shrikhand before serving.
Traditionally shrikhand is served with puri (fried flat bread).