Shrikhand Recipe

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• 2 tbsps water .
• 3/4 tsp ground cardamom .
• 1/4 c shredded coconut, unsweetened if possible .
• 5-8 saffron strands .
• 1 quart plain yogurt .
• 1/3 c confectioners' sugar (more to taste) .
• 1 mango, cut into thin slices

• Step #1 In a small pan, stirring, until brittle, toast the saffron over low heat/flame, about 2 mins.
• Step #2 Re move & pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
• Step #3 Put the yogurt In a large-ish bowl.
• Step #4 Put the saffron back into the pan & add the cardamom & water.
• Step #5 Bring just to a simmer, stirring.
• Step #6 Whisk the saffron mixture into the yogurt.
• Step #7 Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel & set it over a bowl.
• Step #8 Let drain in the refrigerator for 1 hr.
• Step #9 Transfer the yogurt to a bowl.
• Step #10 Add the 1/3 c sugar, or more to taste.
• Step #11 With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 mins.
• Step #12 Pour into bowls & put in the fridge until well chilled, or put in the freezer until very cold but not frozen, about 30 mins.
• Step #13 Meanwhile, toast the coconut over low heat/flame, until golden, in a small frying pan, stirring, about 2 mins.
• Step #14 Serve the shrikhand topped with the mango & coconut.
• Enjoy the Shrikhand recipe

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