Srikhand is every Maharashtrian’s favorite food. It’s tangy and sweet and irresistible. The trick to any good srikhand is good chakka (hung yogurt). Traditional srikhand starts with hanging yogurt in a muslin cloth for a day to remove the excess water. My shortcut is to use labneh – which is sour and thick and makes the best srikhand you will ever taste. Trust me- this one is better than what grandma made.

Start with labneh- I have friends over for Diwali so I used 2 lbs . This is the brand I used from the international market.

Add 1 cup of sugar to the labneh in the bowl of your stand mixer. Now for the saffron- for maximum flavor and color, I grind my saffron with cardamom (about a pinch of saffron and 1 tsp of cardamom seeds from pods). Add to 2 tbsp of cream, heat in the microwave for 30 sec and let it steep. After 15 min- add to the labneh and sugar mixture

Mix using paddle on low speed till sugar is dissolved or use a wooden spoon. Taste- is it too sour ? Add 1/4 cup more sugar if it is.

Roast about half a cup or so of pistachios. I use the microwave for about a minute. Chop! Fold half into the srikhand and use half to decorate the top.

Chill for an hour or so and enjoy !