Sikkim Sikarni Hung Yogurt Sweet Cardamom Nepali Dessert

Method

1. 1

   Refrigerate overnight. The whey drips out leaving a thick, dense, creamy mass — approximately 250g from 500g yogurt.

2. 2

   If hanging yogurt: place plain full-fat yogurt in a muslin cloth tied over a bowl.

3. 3

   Whisk the thick hung yogurt until smooth and creamy.

4. 4

   Add powdered sugar. Whisk until completely dissolved and the mixture is silky.

5. 5

   Add cardamom powder and the saffron-infused milk.

6. 6

   Whisk to incorporate. The saffron colours the yogurt a beautiful pale golden.

7. 7

   Add crushed cashews, sliced pistachios and raisins. Fold gently.

8. 8

   Chill for at least 1 hour before serving — sikarni is always served cold.

9. 9

   Serve in small bowls garnished with an extra pinch of cardamom and a few saffron threads.