Place a mesh strainer in a bowl and line it with cheesecloth. Pour the yogurt into the cheesecloth. Tie the cheesecoth tightly and place a heavy weight on top of it. Refrigerate it for 3 to 4 hours. If using regular yogurt, leave it overnight.
Transfer the strained yogurt to a mixing bowl and add the saffron-infused milk. Mix until fully incorporated. Now add powdered sugar and cardamom powder. Mix well until smooth and lump-free. Fold in the chopped nuts (if adding).
Chill the mixture in the refrigerator for 1-2 hours to let the flavors meld. Garnish with sliced nuts and soaked saffron strands before serving. Enjoy!
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Notes
Strain Yogurt: For an extra-smooth texture, strain Greek yogurt for 3 to 4 hours, and regular yogurt overnight to remove excess moisture.
Bowl size: Pick a large bowl so that the bottom of the mesh strainer doesn’t touch the bottom of the bowl.
Fresh yogurt: Use yogurt from a freshly opened container for the best flavor.
Saffron Tip: Soak saffron in warm milk for enhanced color and flavor.
Chill Before Serving: Allow Shrikhand to chill in the refrigerator for a few hours before serving to enhance its creamy consistency and flavor.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.