Shrikhand: Wonderful Indian Ice Cream Alternative
Ingredients
- 4 cups plain, whole-milk yogurt
- 1/3 cup 1organic cane sugar or granulated coconut sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon saffron
Instructions
- Line a medium-sized colander with a nut milk bag or large, double-folded piece of cheesecloth and set it inside a medium bowl.
- Pour the yogurt into the colander and let it drain in the fridge overnight. The drained liquid at the bottom of the bowl is liquid whey. You can reserve it for making raw sauerkraut, homemade sourdough bread, etc. So keep it if you’d like.
- Transfer the thickened yogurt to a medium bowl and stir in the sugar, cardamom, and saffron until smooth. Enjoy right away if you wish. Or, chill for another couple of hours before serving.
Notes
Shrikhand (and ice cream) can cause colds, coughs, fevers, and even a little constipation. This recipe is best in summer.