Shrikhand with Cranberries​


• Yoghurt – 2 litre
• Saffron – 1 tsp
• Cold Milk – 2 tbsps
• Green Cardamom powder – 1.25 tsp
• Pistachios – 1/4 cup
• Almonds – 1/4 cup
• Cranberries – 1/4 cup
• Powdered Sugar To taste


Hang the yogurt in a muslin cloth for 3 hours, drain the whey and reserve.

Dissolve saffron in the milk and set aside. cut the almonds, pistachios and cranberries into small pieces.

Take a thick yogurt along with the sugar onto the muslin cloth in small quantities.

For every cup of thick yogurt, add 3/4 cup of sugar.

Rub the above mixture firmly over the cloth, till the whole mixture is sieved. Add the dissolved saffron, almonds, cranberries..pistachios and cardamom power to the sieved mixture.

Mix well, transfer to a glass bowl and refrigerate till cold. Serve chilled.

Recipe by Mamta Khatri