Shrikhand | Saffron-Cardamom Indian Yogurt Dessert

Line a strainer with two layers of cheesecloth, set it over a bowl, and pour in the yogurt. Gather and tie the corners of the cloth, then refrigerate the bundle suspended over the bowl. As the whey drains away, the yogurt will lose nearly half its weight.

Crumble the saffron into the warm milk and let it steep until the milk turns deep yellow.

Untie the bundle; the yogurt should now be thick enough to stay on a spoon. Push it through a fine-mesh sieve or whisk until smooth. Add the confectioners’ sugar and continue whisking until it has completely dissolved.

Add the saffron milk and crushed cardamom and stir until the color is an even pale yellow. Taste; if the yogurt’s tartness overpowers the sweetness, add another 15 ml measure of confectioners’ sugar.

Spoon the shrikhand into small bowls, sprinkle with chopped pistachios, and chill in the refrigerator before serving.