2 pounds 2% fat yogurt
1 pound fine sugar
1 pinch of saffron
¼ teaspoon orange food coloring
1 cup 2% fat milk
10 grams (about ½ ounce) pistachios, soaked in water, skinned and sliced thin
10 to 12 cardamom pods, ground
¼ teaspoon ground nutmeg

Pour the yogurt on a thin cloth and tie it tight to make a bundle. Hang it on top of your kitchen sink and
leave it overnight for the water to drip. Transfer this thick residue (called chakka) to a bowl. Add sugar
and mix well. Cover and let stand for about one hour. The sugar will dissolve in the chakka.
Put a large fine sieve over a container. With a large soup spoon, put the sweetened chakka into the sieve
and rub it with the back of the spoon. It will fall into the container below. In this manner, pass all of the
chakka through the fine sieve.
Soak the saffron in ¼ cup of the milk until the milk turns light orange. Add the food coloring to the
remaining ¾ cup of the milk and mix well. Add the orange milk and the saffron milk in the above chakka
and mix well with a spoon till the chakka turns light yellow.
Add cardamom powder and nutmeg powder and most of the sliced pistachios and mix thoroughly.
Shrikand is now ready. Transfer it to a decorative dish and garnish with remaining pistachio slices. Cover
and keep in a refrigerator. Enjoy it cool. Makes 4 to 5 servings.

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