Shrikhand

Strain the yogurt: Line a large colander with 2–3 layers of muslin cloth (or a fine cotton tea towel). Pour in the full-fat yogurt. Gather the edges of the cloth, tie together, and hang over the sink or place over a bowl in the refrigerator. Let the whey drain for 8–12 hours or overnight. The resulting chakka should be very thick — almost like smooth cream cheese. You should end up with about 500–600g of strained yogurt.

About 8 hr

Tip: Longer straining (12 hours in the fridge) gives a denser, richer result. Use full-fat yogurt only — reduced-fat will not give the right texture.

Bloom the saffron: Add the saffron strands to the warm milk and let steep for 10 minutes. The milk will turn a deep golden-orange. This bloomed saffron will give the shrikhand its characteristic colour and flavour.

About 5 min

Tip: Adding saffron to warm (not boiling) milk maximises colour extraction without destroying its delicate flavour.

Make the shrikhand: Transfer the strained chakka to a bowl. Add powdered sugar and beat vigorously with a wooden spoon or electric hand whisk until completely smooth and light — about 3–5 minutes. Add the saffron milk and cardamom powder. Mix thoroughly. Taste and adjust sugar. Refrigerate for at least 2 hours before serving. Serve in small bowls, garnished with finely chopped pistachios. Serve as a dessert alongside poori or chapati, or on its own.

About 10 min

Tip: Shrikhand should be chilled for at least 2 hours before serving for the flavours to meld and the texture to set.