Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well
500ml double cream/ greek yogurt ¼ cup icing sugar (to taste) 1 teaspoon Cardamom Powder (elachie)10 Almonds (chopped)10 Pistachios (chopped)
1. Mix all above ingredients together and refrigerate for few hours.2. You may add seeped saffron threads to shrikhand or even dried fruit. 3. If you use ordinary yoghurt, or would like it creamier, then place a strainer in a deep bowl.4. Then place a piece of muslin cloth in strainer.5. Spoon yoghurt into cloth, and squeeze and tie tight. Leave for 3-8hrs for liquid to drip out.6. Now mix all ingredients together and chill further.7. I had served mine with less sugar, with honey at the bottom of ramekin, shrikhand mixture set on honey, chilled overnight.8. I then sprinkled on almond hazelnut praline and served with slices of elachie cake.