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Shrikhand (Sweet Yogurt Dessert)
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This recipe makes a rather large amount but you can easily reduce the quantities. You can also add mashed fruit to the mixture at the end for added flavor.

Serves: 6-8

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West Indian Vegetarian-Dairy Dessert

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52 ounces (1.5 kg. curds (plain yogurt)
1-1/2 cups sugar
1/2 tsp. ground cardamom
3 strands saffron
1/2 tbsp. pistachio, crushed
1/2 tbsp. almond, crushed


  1. Tie the yogurt in a thin muslin cloth and leave to strain overnight.
  2. Mix the yogurt with sugar. Set aside for 45 minutes to allow the sugar to dissolve.
  3. Soak the saffron in 1 tablespoon of milk until it dissolves, then set aside.
  4. Beat the yogurt and sugar mixture lightly then using a spatula (or by hand) pass it through a fine sieve.
  5. Mix in the ground cardamom and the dissolved saffron, plus half of the pistachios and almonds.
  6. Top with remaining pistachios and almonds and serve chilled.

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