SRIKHAND ( SWEET YOGURT)

This is a sweet-dish I grew up with. Every Sunday, the family would eat together. There were 14 of us cousins together. I can still hear the laughter and conversations as we ate a scrumptious meal.
We ate the SRIKHAND with Puri ( fried bread that is light and fluffy)
Lachko ( a kind of Gujarati dal)
Osaman ( the watery part of the dal that you remove to make the Lachko)
Potato vegetable
Corn vegetable
Rice
( The recipes for the rest will follow!)


INGREDIENTS

40 OZ or 1 kg yogurt. ( full fat whole milk yogurt or full fat Greek yogurt)
( if you use fat free or low fat yogurt, the consistency of the SRIKHAND will not be thick. It will be a little watery. I prefer to use the Greek yogurt as it is thick and if in a hurry does not need to hand that long)
800 grams powdered or finely ground sugar or a little more according to your taste.
( do not use icing sugar as that has other fillers that won't taste as good in the SRIKHAND)
A generous pinch of saffron ( kesar) mixed in a little hot milk.
1 drop of yellow food coloring
3 OZ pistachio nuts
Cheese cloth to hand yogurt

METHOD

Hand the yogurt in the cheese cloth to remove the whey and make it thick for at least two hours. ( you can hang it over the kitchen sink to avoid a mess)
Fold the sugar in the yogurt gently. Use a spatula or spoon. Do not use a hand blender or whisker.
Add the milk and saffron and mix in well.
Add the food color and mix in.
Grind 3/4 of the pistachio nuts in a grinder and mix in the yogurt.
Now place SRIKHAND in the bowl you want to serve it in.
Roughly crush the left pistachio nuts and sprinkle on top of yogurt.
Put in refrigerator for at least 4 hours or overnight.

This is sinfully Devine!


Tip
If you don't like the taste of saffron, you can make this SRIKHAND with
Green elaichi and jaifal. ( cardamom and grated nutmeg)
You can also add crushed and sliced almonds)