SIKARNI (SPICED SWEET YOGURT-PISTACHIO DESSERT)
This is a rich Nepali dessert made from thickened whole-milk yogurt flavoured with nuts and sweet spices.
Provided by Tulsi Regmi
Categories Cheesecake
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix yogurt and sour cream together.
- Pour the yogurt mixture into a large colander with a cheese cloth liner.
- Allow draining for about 12 hours.
- Transfer the mixture into a mixing bowl.
- Dissolve saffron, if used, in luke warm cream.
- To the yogurt mixture add sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly.
- Chill overnight in refrigerator.
- To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.
SHRIKHAND (SWEET STRAINED YOGURT)
Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it. The yogurt is traditionally strained by pressing it between newspaper (to soak up extra whey), but if you can find thick, full-fat Greek yogurt at the grocery store, then the process is even simpler: Hang it in a mesh strainer over a bowl for a day, and let the excess whey drip out. You can substitute slivered almonds for pistachios, if that's more your speed, or even skip the nuts altogether for a smooth shrikhand flavored only with sugar, cardamom and a celebratory sprinkle of saffron threads.
Provided by Tejal Rao
Categories custards and puddings, dessert
Time P1DT10m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.
- Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 53 milligrams, Sugar 26 grams
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