Peach Shrikhand Recipes

PEACH SHRIKHAND

Steps:

• Place yogurt in cheesecloth set in a strainer over a bowl. Gather corners of cheesecloth and tie into a knot. Refrigerate 24 hours. (This will yield about 1 cup strained yogurt.) Transfer to a large bowl; whisk until smooth.
• Combine peeled peaches, sugar, cardamom, and half of saffron in a food processor; pulse to combine well. Add all but a few tablespoons of mixture to strained yogurt and whisk until well combined.
• Fold in remaining purée. Refrigerate at least a couple of hours and up to 2 days before serving, garnished with sliced peaches, remaining saffron, rose petals, and pistachios.

SHRIKHAND

Steps:

• Balance a large sieve over a bowl. Cut a doubled-up piece of cheesecloth so it is large enough to be tied into a bundle. Center it in the sieve. Empty the yogurt into the cheesecloth. Bring opposite ends together and tie into as tight a bundle as possible. Put a 2-pound weight on the top. (Sometimes you need to wait until the yogurt has released a little liquid. I usually put a saucer on top of the bundle and then the weight-often a can-on the plate.) Leave for 2 hours. Put the strained yogurt (you should now have about 3 cups) into a bowl. Add 1 cup sugar. Mix well and taste. Add more sugar if you need it. Cover and refrigerate until needed.