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Shrikand (Strained Yogurt Dessert)
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Dessert popular in Maharashtra (western coastal Indian state). Great for festive holidays (Purim, Hanukkah). For more information, visit

Serves: 4-5

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West Indian Vegetarian-Dairy Dessert

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2 pounds 2% yogurt
1 pound fine sugar
1 pinch of saffron
¼ teaspoon orange food coloring
1 cup 2% milk
10 grams (about ½ ounce) pistachios, soaked in water, skinned and sliced thin
10 to 12 cardamom pods, ground
¼ teaspoon ground nutmeg


  1. Pour the yogurt onto a thin cloth and tie it tight to make a bundle. Hang it on top of your kitchen sink and leave it overnight for the water to drip.
  2. Transfer this thick yogurt residue (called chakka) to a bowl, add sugar and mix well.
  3. Cover and let stand for about one hour until the sugar dissolves in the chakka.
  4. Press the chakka through a fine sieve into another container.
  5. Soak the saffron in ¼ cup of milk until the milk turns light orange.
  6. Add the food coloring to the remaining ¾ cup of the milk and mix well.
  7. Combine the orange milk, the saffron milk and the chakka and mix well until the chakka turns light yellow.
  8. Add cardamom powder and nutmeg powder and most of the sliced pistachios and mix thoroughly.
  9. Garnish with remaining pistachio slices. Serve cool or chilled.

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