- 2 cups full-fat Greek yogurt
- 2 medium peaches, pitted and peeled (or 1/2 cup peach purée), plus 1 peach, sliced or diced, for serving
- 1/2 cup confectioners' sugar
- 1/4 teaspoon ground Baraka Green Cardamom
- Pinch Kashmiri Saffron (about 20 threads)
- Panneer Rose, and chopped roasted unsalted pistachios, for serving
Ingredients
Methods
- To prepare the strained yogurt, pour the yogurt into a cheesecloth. Gather the corners of the cheesecloth and tie them into a knot. Put the cheesecloth in a sieve and place the sieve over a bowl. Leave the yogurt to strain in the refrigerator for 24 hours. This will yield about 1 cup of strained yogurt. Transfer it to a large serving bowl and whisk gently until smooth.
- Place the peach puree, powdered sugar, cardamom and half of the saffron in a mixer or food processor and blend to a fine paste. Now add the peach mixture to the strained yogurt and whisk until well combined.
- Garnish with the remaining saffron, dried rose petals, and chopped pistachios. Chill for a couple of hours before serving.
- To make your peach shrikhand even more luxurious, sprinkle on some slivered almond and/or a few juicy, chilled peach slices.
