Peach Shrikhand Food

PEACH SHRIKHAND

Peach Shrikhand image

Served as either a refreshing summer dessert or a side dish with puris (puffed whole-wheat flatbread), shrikhand is a quintessential Indian dish. It is typically made with strained full-fat yogurt and mango purée; this version swaps in ripe peaches enlivened with Baraka cardamom ($15, diaspora.com) and Kashmiri saffron ($18, diaspora.com).

Provided by Archana Pidathala

Categories Food & Cooking Dessert & Treats Recipes

Time 2h10m

Number Of Ingredients 6

Ingredients

2 cups full-fat Greek yogurt
2 medium peaches, pitted and peeled (or 1/2 cup peach purée), plus 1 peach, sliced or diced, for serving
1/2 cup confectioners' sugar
1/4 teaspoon cardamom seeds (from 2 to 3 pods), such as Diaspora Baraka, ground to a powder
Pinch of saffron threads (about 20), such as Diaspora
Dried rose petals, such as Diaspora Panneer, and chopped roasted unsalted pistachios, for serving

Steps:

Place yogurt in cheesecloth set in a strainer over a bowl. Gather corners of cheesecloth and tie into a knot. Refrigerate 24 hours. (This will yield about 1 cup strained yogurt.) Transfer to a large bowl; whisk until smooth.
Combine peeled peaches, sugar, cardamom, and half of saffron in a food processor; pulse to combine well. Add all but a few tablespoons of mixture to strained yogurt and whisk until well combined.
Fold in remaining purée. Refrigerate at least a couple of hours and up to 2 days before serving, garnished with sliced peaches, remaining saffron, rose petals, and pistachios.

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