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Sikarni
Nepali Spiced Sweet Yogurt-Pistachio Dessert |
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5 cups regular yogurt
2 cups sour cream
1/4 cup double cream
2 cups sugar
1/2 ground cinnamon
1/2 ground black pepper
1 tsp. ground cardamom
1/4 tsp. ground nutmeg
1 tsp. saffron
1 cup unsalted, shelled pistachio nuts, cut into thin slices
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In a large bowl, mix yogurt and sour cream together. Pour the yogurt mixture into a large colander with a cheese cloth liner. Allow draining for about 12 hours. Transfer the mixture into a mixing bowl. Dissolve saffron in luke warm cream. To the yogurt mixture add sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly. Chill overnight in refrigerator. To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.
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Preparation Time: 60 min. |
Serves: 3-4 |
| Recipe Origin: Nepal |
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Submitted by: |
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Tulsi Regmi
Missouri
United States |
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| This recipe has been viewed 6439 times. |
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