For a blogger, I am, perhaps, surprisingly low-tech.
I prefer print to online newspapers, books to ebooks, and knives and hands to choppers and processors.
So, it was particularly satisfying for me to adapt this recipe for shrikhand – an Indian dish of sweet strained yogurt – that I had ripped out and saved from the NY Times Magazine. Not to mention, any recipe that utilizes saffron in unexpected ways is a win in the s&h book!
I cut off a large swatch of cheesecloth, rigged a little bowl with large chopsticks on top to set up for straining, and got started.
This simple and cooling dessert will see you through the depths of summer – and allow me to file away that recipe.
- 32 oz full fat greek yogurt
- 1 cup confectioners sugar
- 1 cup unsalted pistachios, roughly chopped
- 1 teaspoon saffron threads
- 1 teaspoon cardamom powder (or crushed cardamom seeds)
- Place yogurt into cheesecloth, suspend over a large bowl, and place in the fridge. Let the whey strain for about 24 hours. The result will be super thick yogurt.
- Put the yogurt in a large mixing bowl and gently fold in the sugar, pistachios and spices. Smooth the top or place into a mold. Chill for about an hour.
- Top with more pistachios, if desired ,before serving.