Shrikhand Cheesecake
| Prep Time | 4 hours |
| Cook Time | 15-20 minutes |
| Servings |
people
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Ingredients
- 4 cups yogurt( around 1 kg)
- 1/4- 1/3 cup sugar- to taste
- 7-8 strands saffron
- 1/2 tsp cardamom powder
- 2 Tbsp chopped nuts (almonds, pistachios, cashews)
- 1/8 tsp nutmeg powder (optional)
For Garnish
- 5-6 Oats / digestive biscuits
- 1/2 cup fresh berries or any fruit
- 2 Tbsp any fruit jam
Ingredients
For Garnish
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Instructions
- Take a deep mixing bowl and place a strainer on top. Line the strainer with a Muslim clothe or a couple of tri-ply kitchen tissues.
- Pour yogurt on tissue and let it rest for at least 4 hours and overnight would be better .the water collected in bowl should not tough the strainer.
- What you are left with is thick hung curd with very minimum water in it. Take it in a bowl.
- Put sugar, chopped dry fruits, cardamom, saffron , nutmeg and milk in the hung curd.Mix it well with a whisk and refrigerate .Mix again after 15 minutes when you can see saffron starts giving out the flavour and colour. Refrigerate further till ready to serve. Off late I’m serving my shrikhanda in no- bake cheesecake style.. just a layer of crushed oat biscuits + little sugar for base__ followed by layer of shrikhanda__ last to go are fresh fruits which can be glazed with a fruit jam.
Recipe Notes
- It’s very easy to make shrikhanda with Greek yogurt because of the thickness and fat content . Still better to strain at least 2 hours else it gives taste like sweetened yogurt.
- There are other many variations of shrikhanda. I’ve tried making mango ( aamrakhanda), berries mixed fruit , pineapple , tutti-frutti, fruits & nuts ,chocolates, tender coconut, persimmon, kiwi etc etc.
