Shrikhand and Sweet New Zealand #10

I got the idea from Zero in Cucina, recipe here, so thank you Chiarina-ina :-). 

Chiarina's version called for some yogurt, mushed cardamom seeds and saffron (I used a sachet of Italian saffron) and she adds a little icing sugar just before serving. I did it a bit differently, I added a tbsp of bush honey to my. I use Cyclop yogurt, thick and creamy. Put everything in a gauze or fine cotton cloth and let it drip for a night (I did it for a bit more). It tastes delicious and quite... citrusy!! In fact it is difficult to guess the ingredients, everybody said lemon!! I liked it like it was, but the rest of the family added some maple syrup to it (I guess that it was a bit too... sour for their taste).

After straining the yogurt I had all this saffron 'juice' left. OK, it is not that much, but still, not something that I would want to discard! So tomorrow I will show you what I did with it!

Photos and Recipes by Alessandra Zecchini ©

With this recipe I take part in the Monthly Blogging Event:
this month of May 2012 hosted by Jemma of Time for a Little Something
to participate please click here.


  1. Of course! Puoi parteciapre sicuramente al mio contest e anzi ne sarei molto felice. Aspetto la tua ricetta!

  2. Wat a delicious shrikhand.

  3. This really sounds delicious. You asked about cake flour. It is lighter than all purpose flour. An approximation of it can be made by using 7/8 cup of all-purpose flour + 2 tablespoons of cornstarch for each cup of cake flour used in a recipe. Have a great day. Blessings...Mary


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