Name: Shrikhand
Ingredients: 16 oz Plain yogurt; 1/4 ts Saffron threads; 2 ts Warm milk; 2 oz Caster sugar; (berry sugar is the same thing) or less, to taste; 1/8 ts Cardamom seeds; 1 ts Shelled unsalted pistachio nuts; slivered

Why do any of us get upset or tense when confronted? Why do any of us activate our inner lawyer and rise to our own defense? Why do any of us turn the tables and remind the other person that we are not the only sinner in the room? Why do we argue about the facts or dispute the other person’s interpretation. We do all of these things because we are convinced in our hearts that we are more righteous that how than we are being portrayed in the moment of confrontation. Proud people don’t welcome loving warning, rebuke, confrontation, question, criticism, or accountability, because they don’t feel the need for it. And when they do fail, they are very good at erecting plausible reasons for what they said or did, given the stress of the situation or relationship in which it was done.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Vegetarian		1	servings

INGREDIENTS

16	oz	Plain yogurt
1/4	ts	Saffron threads
2	ts	Warm milk
2	oz	Caster sugar; (berry sugar is the same thing) or less, to taste
1/8	ts	Cardamom seeds
1	ts	Shelled unsalted pistachio nuts; slivered

INSTRUCTIONS

I didn't have much luck with sweet yogurt cheeses for years until I tried
the recipe for Shrikhand in Madhur Jaffrey's Eastern Vegetarian Cooking
(ISBN 0-09-977720-7). It's sweet, cheesy, and to die for! This is a british
recipe, so please forgive the measures:
Make yogurt cheese (3 hour hang).
Meanwhile, soak the saffron in the milk for about 1 hour (this is important
~- saffron's flavour comes out in water and milk, and won't release its
flavours unless it has a good soak in these, as opposed to oil).
Combine the yogurt cheese, saffron milk, and sugar in a bowl, through a
very fine sieve to make sure there are no lumps left. Sprinkle the
pistachios over the top. Cover and chill until ready to eat.
Sounds simple, no? It's one of the best tasting recipes I've ever had,
though... it's eaten spread on chapatis, at the same time that you eat your
spicy food, and it's a wonderful combination when you do! To make icings
and whippy toppings, I take this basic recipe, sometimes leave out the
cardamom and saffron and add orange juice, a dash of lemon juice, and some
orange zest, add the sugar, and voila, you have a very good cream
cheese-style topping. Just plain with sugar, and beaten up fairly hard (not
too hard, or it'll start separating), and you've got a heavy whippy kind of
topping that goes well with pie, or anything. The secret is the berry
sugar, as it can actually get through the yogurt. The other secret is to
remember that every batch of yogurt that you eat is different, depending on
how exactly it was made, how long before you bought it, everything, so some
batches are going to taste a little different than others.
Posted to EAT-LF Digest by kuroneko@raindogs.net (neko webb) on Sep 28,
1998, converted by MM_Buster v2.0l.

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