Archana's Peach Shrikhand

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Gentl & Hyers

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 and Kashmiri Saffron.

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 ground Baraka Green Cardamom
Pinch Kashmiri Saffron (about 20 threads)
Paneer Rose, and chopped roasted unsalted pistachios, for serving

Methods

To prepare the strained yogurt, pour the yogurt into a cheesecloth. Gather the corners of the cheesecloth and tie them into a knot. Put the cheesecloth in a sieve and place the sieve over a bowl. Leave the yogurt to strain in the refrigerator for 24 hours. This will yield about 1 cup of strained yogurt. Transfer it to a large serving bowl and whisk gently until smooth.
Place the peach puree, powdered sugar, cardamom and half of the saffron in a mixer or food processor and blend to a fine paste. Now add the peach mixture to the strained yogurt and whisk until well combined.
Garnish with the remaining saffron, dried rose petals, and chopped pistachios. Chill for a couple of hours before serving.
To make your peach shrikhand even more luxurious, sprinkle on some slivered almond and/or a few juicy, chilled peach slices.