Shrikhand is a hung yoghurt dessert. If you like cheesecake this would be along those lines .

Full double cream yoghurt is placed in a muslin cloth and hung to get rid of all the water … so you left with the creamy goodness.

• 1 l full cream greek yogurt ( in SA Inkomasi also works )
• 3/4 – 1 cup Icing sugar
• 1 tsp Crushed elachi ( cardamom)
• Freshly grated nutmeg
• Good pinch saffron
• Nuts ( blanched and chopped – almonds pistachios – your choice)

You will require muslin cloth , a big dish and a sieve .

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Place muslin in the sieve or colander , and place that over a large bowl ( ie for the water to drain into )

Pour yoghurt into muslin, allow water to slowly drain . Once you able to tie up / twist top of muslin , keeping it in sieve securely . I even put an elastic band at the top – squeezing yoghurt for water to drain

Leave in fridge for 24/ 36hrs to drain , occasionally throwing drained water and squeezing ball if yoghurt.

I unveiled my yoghurt around 30hrs

Sieve 1/2 cup of icing sugar and add spices

Mix and taste to adjust for sweetness- you could use up to a cup

Add finely chopped nuts for the inside and mix . Transfer the shrikand to your serving bowl once all taste adjustments completed.

Garnish to your heart’s desire- my Mum usually garnishes with nuts and a sprinkling of crushed saffron.

For a contrast in texture I did a quick caramelization of nuts – in a dry pan roast nuts – sprinkle a bit of sugar and crushed elachi – allow nuts to get coated tossing in between,allow to cool before topping Shrikhand.

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Eaten plain , with berries or a crispy biscuit are some ways our family enjoy their Shrikhand.

It is often served at grand festivals and weddings, this traditional dessert is much loved with variations across India. I hope you enjoy this at your next celebration!