Years ago, a former co-worker and friend first introduced me to Srikhand, a sweetened yogurt with Indian spices. In thinking back, since learning of it’s glorious existence, I’m not exactly sure why I haven’t made this more often because it’s so good and yet incredibly easy to make. My understanding of srikhand is it is typically served as a dessert, though I see no reason why it couldn’t be enjoyed as breakfast — I would cut down on the amount of sugar, or use honey instead. I imagine that having this for breakfast served over a bowl of fresh mango along side a spicy cup of chai tea would be a fantastic way to start any day. Equally as fantastic is the thought of enjoying this for dessert while curled up on the sofa. Whichever way you decide to enjoy this, trust me, after having yogurt this way, you may never go back to back to your boring store-bought standby again.
Srikand — Indian-Spiced Sweet Yogurt
Makes 2 half-cup servings
1 cup greek yogurt
2-4 tablespoons powdered sugar, to taste
pinch of saffron
¼ teaspoon ground cardamom
⅛ teaspoon ground ginger
pinch of ground cloves (optional)
1 tablespoon roughly chopped pistachios
1 tablespoon slivered almonds
Place the saffron in a small mixing bowl along with 1-2 teaspoons of the hottest water from the tap possible. Help the saffron along by crushing it into the hot water with the back of a spoon. Once the saffron infuses the water with a hint of its flavor and orange glow, add the remaining ingredients to the bowl, and stir. Cover the bowl and refrigerate for at least 2 hours, which allow the flavors to develop. However the longer you let it sit, the better.
Make this at least 8 hours in advance for best tasting results