Pomegrante Pistachios Rose Shrikhand Recipe

Cooking Directions

• STEP 1.In a large bowl, whisk the strained yogurt until smooth.
• STEP 2.Add sugar, rose water, and cardamom powder to the yogurt and mix well.
• STEP 3.Gently fold in the pomegranate seeds and pistachios.
• STEP 4.Refrigerate the shrikhand for at least 2 hours to allow the flavors to meld.
• STEP 5.Serve chilled in individual bowls, garnished with more pomegranate seeds and pistachios.

Cooking Tips

• Make sure to use thick and creamy yogurt for the best texture.
• You can adjust the sweetness according to your taste by adding more or less sugar.
• For a richer flavor, you can add a few saffron strands soaked in warm milk.

Storage and Serving

• Leftover shrikhand can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the shrikhand as a dessert after a meal or as a sweet accompaniment to Indian breads like puri or paratha.