Srikand is a special Indian dessert usually made around special occasions. It is traditionally made with whole milk yogurt that is “hung” or had all its liquid drained from it till a thick, creamy yogurt is left over. It is then mixed with fruits, nuts and other delicious treats to create a special dessert for special occasions.
I have made my own version of srikand using not only “hung” whole milk yogurt, but adding some creamy mascarpone to the mix to make it more special! I then blended this with homemade pistachio brittle, pomegranate and alot more ground pistachios to make a dessert worth of royalty – or just make it extra, extra special for your loved ones! The addition of edible florals as a garnish completely takes this already-amazing dessert to the next level!
PISTACIO SRIKAND (Saffron Yogurt Pudding with Pistachio Brittle)
Servings: 4-6 people
- Yogurt Pudding
- 32 oz. of whole milk plain yogurt (fresh or store-bought)
- 8oz. room-temperature mascarpone cheese
- 1.5 tsp of finely ground green cardamom.
- 1 ¼ cup of sugar (add up to 1.5 cups for more sweetness)
- ¼ tsp. of roughly crushed saffron + extra pinch for garnish.
- ½ cup of bite-size pistachio brittle (*recipe below)
- ¼ cup of pomegranate seeds + 2-3 Tbsp extra (garnish)
- 1 Tbsp. of edible flowers (garnish)
- 2-3 Tbsp. of ground pistachio (garnish)
- Pistachio Brittle
- ½ cup of roughly chopped or roughly ground up pistachios.
- ¾ cup powdered jaggery (Indian brown sugar)
- 1/8 tsp. ground green cardamom
- 2-3 Tbsp of water
- Butter or ghee for greasing
- 2 Tbsp. cornstarch
- Place yogurt in a cheesecloth lined wide colander and allow all liquids in the yogurt to drain off completely. (This will take about 4-6 hours to make the “hung yogurt” for this dessert.) *Keep mixing yogurt every 2 hours to make sure the yogurt looks thick and very creamy – without liquids in it.
- Prepare Pistachio Brittle:
- Grease a small plate entirely with butter or ghee.
- In a small frying pan or saucepan, add in jaggery and cardamom and begin to melt for about 5-7 minutes on medium heat till jaggery becomes a bit frothy and bubbly. IF jaggery looks too thick, add in about 2-3 Tbsp of water little at a time till it loosens up a bit – should be like a thick syrupy consistency.
- Add in pistachios and quickly mix on low heat.
- Remove from heat and quickly put onto grease plate and flatten quickly with spatula till it is mostly flat – about 1/8 inch for a thin brittle or 1/4in for a bit thicker brittle.
- Set aside and Allow to cool a room temperature.
- Once complete cooled, break the brittle up into tiny bite-size pieces – about ½ cup worth of brittle. Toss the brittle in cornstarch and set aside.
- Once yogurt has been fully drained and it has become extremely thick, remove from cheesecloth and place in a large bowl to begin prepping.
- Add in room-temperature mascarpone into the yogurt and blend together with hand mixer or spoon till it is all mixed together, smooth, and creamy. (The mixture should still be very thick in consistency.)
- Once mixed, fold in the cardamom, sugar, pistachios brittle pieces tossed in the cornstarch, pomegranate, and saffron. (Gently fold in all ingredients to avoid pomegranate breakage.)
- Transfer to serving bowl and refrigerate for 2-3 hours or until very cold.
- When serving, remove from fridge and sprinkle all garnishes on top (pistachios, pomegranate seeds, edible flowers and saffron.)
- Serve cold.
Let me know your thoughts on this recipe! Would you try it?
If you do….you’ll be ready for another bowl very quickly!
Check out more food inspiration on my IG @cmspiceculture.