Cardamom Shrikhand

Ingredients

• 2 cups plain Greek yogurt
• ½ cup sweetened condensed milk
• 8 whole green cardamom pods
• ⅛ teaspoon saffron threads
• ¼ cup pistachios, unsalted
• 2 tablespoons milk (whole or 2%)

Instructions

1. 1

   Place the cardamom pods on a cutting board and press down firmly with the flat side of a knife until the pods crack open and release their seeds inside.

2. 2

   Pour the 2 tablespoons of milk into a small bowl and add the saffron threads, then let them sit for 2 minutes so the saffron softens and colors the milk yellow-gold.

3. 3

   Pour the Greek yogurt into a medium bowl and add the condensed milk, then stir with a wooden spoon or whisk until the mixture is smooth and uniform with no white streaks.

4. 4

   Pour the saffron-infused milk (threads and all) into the yogurt mixture and stir to combine, scraping the bottom and sides of the bowl with your spoon.

5. 5

   Remove the cardamom seeds from the cracked pods and discard the empty shells, then crush the seeds finely with the back of a spoon against the cutting board until they look like coarse sand.

6. 6

   Stir the crushed cardamom seeds into the yogurt mixture, then taste and add a tiny pinch of salt if it feels too sweet—only 1 or 2 grains.

7. 7

   Roughly chop the pistachios into pieces the size of small peas by placing them on a cutting board and striking them with the flat side of a knife several times.

8. 8

   Divide the shrikhand into four serving bowls and sprinkle the chopped pistachios evenly over the top of each bowl.

9. 9

   Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours before serving.

Tools you’ll need

• cutting board
• chef's knife
• small bowl
• medium bowl
• wooden spoon or whisk
• measuring spoons
• measuring cups
• four serving bowls

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