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Rekha's Shirkhand

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This is a traditional, sweetened Gujarati yoghurt dish. Try a small amount of different toasted nuts and seeds for even more flavour. You could also top with a variety of fruit.
Serves
6
Prep
10-15 minutes
Each 92g serving contains (excludes serving suggestion)
KCal
109
Carbs
16.1g
Fibre
0.5g
Protein
5.8g
Fat
2.4g
Saturates
0.50g
Sugars
14.9g
Salt
0.05g
Portion Fruit & Veg
0
Ingredients
Ingredients
500g 0% fat naturally set yogurt
1 tbsp sugar
5 pistachio nuts
5 almonds
5 cardamoms, ground
10 saffron strands
1 tbsp skimmed milk
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Method
  1. Place newspaper sheets on a tray. Place a clean towel on top.
  2. Empty the yogurt onto the tea towel, drain all water from the yogurt for 3–4 minutes. Once drained, put the yogurt into the large bowl, add sugar and whisk thoroughly for 2–3 minutes. It should be thick and creamy.
  3. Boil ½ the quantity of saffron strands and ½ the quantity of ground cardamoms in a small pan with the milk. Allow it to cool completely. Once cold, add to the yogurt mixture.
  4. Again whisk well. Slice the pistachios and almonds very finely. Add ½ the quantity into the yogurt mixture. Transfer to the serving bowl. Decorate by sprinkling the remaining saffron strands, finely sliced nuts and cardamoms. Refrigerate for 2–24 hours for best results.
Chefs tips
  • I’ve adapted it reducing sugar and nuts to suit my diabetes diet. Instead of using 3 tablespoons of sugar, I use just 1. Traditional recipes suggest 15 pistachio nuts and almonds, but I use only five of each. 
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