Shrikhand (Sweet Yogurt) Parfaits

Shrikhand sweet yogurt commonly eaten in the South Asian subcontinent for breakfast or even as a dessert. The yogurt is hung to remove all its liquid and become thick. It is then sweetened with powdered sugar and of course the most popular floral spices for South Asians: Saffron and Cardamom.


This version of Shrikhand is more of a hack which I absolutely love! Greek yogurt doesn't quite do the trick and hanging yogurt to strain can take days. But Labneh, specifically Turkish Labneh is quite possibly the equal texture you need for your thickened yogurt and is so readily available around the States.


So here's my take on one of my moms favorite yogurt and I hope you enjoy it just as much! I mean the specs from the saffron staining the yogurt should be enough to make you wanting more!



Ingredients:

Makes 20 mini 4oz parfaits or serves 8


Shrikhand:

  • 1 pack (1.21lbs/500g) Turkish Labneh

  • 2 heaped tbsp Sour Cream

  • 1/2 c. Powdered Sugar

  • 1/4 tsp or a pinch of Saffron

  • 1/4 tsp Saffron Water (optional)

  • 1/4 tsp Cardamom Powder


Garnish:

  • 1/4 c. Crushed Pistachios

  • 1/2 c. Raspberries

  • 1/2 c. Pomegranate Seeds


Method:

  1. Simply whip all the Shrikhand ingredients in a mixer or with a whisk.

  2. Add to serving bowl or mini parfait cups.

  3. Refrigerate overnight.

  4. Top with garnishes before serving.

  5. Serve cold.


Notes:

  • To make it a mango version add 1/4 to 1/2 c. Mango Pulp to the Shrikhand mixture.

  • You can garnish with chopped mango cubes for the mango version!




I hope you give these delicious yogurt parfaits a try and enjoy them as much as I do! Also a special S/O to my childhood friend Fatima for this beautiful photo of my parfaits displayed!

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