Why this recipe works
Shrikhand begins with hung curd: yogurt tied in a cloth and left to drain its whey. That straining is exactly how Greek yogurt is made, and it concentrates the protein into a thick, luscious base, while keeping the probiotic benefit of yogurt. Whisked smooth with sugar, cardamom and saffron, it becomes a dessert with real substance.
Ingredients
Method
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1
Tie the yogurt in a muslin cloth and hang it for a few hours to drain the whey.
Why hang it: draining the whey concentrates the yogurt, just like Greek yogurt, giving a thick base with more protein per spoon.
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2
Whisk the thick hung curd smooth with sugar.
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3
Fold in cardamom and saffron soaked in a little warm milk.
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4
Chill and garnish with slivered nuts.
An honest word
Shrikhand is one of the better desserts to choose: the strained yogurt gives it genuine protein and a probiotic base, which most sweets lack. The honest caveat is the sugar, it is still a dessert, so keep the sugar sensible or sweeten partly with mango or fruit. In a modest bowl, it is a treat that gives something back.