Shrikand (Sweet yoghurt dip)

Shrikand, or sikkan as it's called in our home, is sweetened yoghurt dish made by first removing the whey from the yoghurt and then sweetening and flavouring the remaining curd. It was served with either roti or puri to dip with. It makes a nice dip for a fruit platter. My mother would make Shrikand, usually on Friday, by tying the yoghurt In muslin (cheesecloth) to the end of a stick that was propped against the wall and a basin placed under the bundle to catch the whey. Once all the whey was drained, she would add sugar to the curd and with one of us holding one end of the muslin cloth, and she the other, would rub the yoghurt through the muslin. The method I use is simpler and doesn't require an additional pair of hands.

Ingredients

• 3 cups natural yoghurt (Indian or Greek style)

• 1/4 cup raw sugar or to taste

• 1/2 tsp freshly ground cardamom seeds

Method

• 1. Line a colander (or large strainer) with a piece of muslin/cheese cloth, about the size of a tea towel. Use either a plastic or stainless steel colander as the acidity of the yoghurt may react with other metals.

  2. Place the yoghurt in the lined colander and gather and twist the edges of the cloth to make a bundle. This way the curd forms into a ball and is easier to handle.

1. Place the colander over a bowl to catch the dripping whey. Ensure that the colander is not touching the bottom of the bowl and the whey. Set aside for three to fours hours until all the whey has drained from the yoghurt.

   1. Tip the ball of curd into a fine strainer/sieve placed over a bowl. A splatter guard also works well.

   2. Add the sugar to the curd and a plastic food scraper, rub the curd mixture through the sieve. The sugar will dissolve as you do this.

   3. Mix in the ground cardamom.

Notes

• 1. What to do with the left over whey? I hate waste so have been experimenting, trying different ways to use up the whey, including making boiled lollies. Google 'whey recipes' for ideas.

  2. While I haven't used shrikand as cake frosting, I think it could work well.

  3. I like the cardamom flavouring, but saffron can also be used.