- A delicious combination of whisked Shrikhand or sweetened strained yogurt and buttermilk this tangy beverage is a traditional favorite in the hot summers in India. It can be seasoned with nutmeg, cardamom or saffron or top it with fresh fruit like mango or strawberries. You can also flavor this with vanilla if you like. It's not traditional but works well with blueberries.
- This is a rich drink and can also be served as dessert or instead of tea. If you use unsweetened Greek yogurt you will need to add more sugar to taste. If you used a flavored yogurt you may want to omit the spices.
- Makes 6 1 cup portions
- 2 cups Shrikhand, plain or flavored or strained Greek yogurt
- 4.5 cups fresh plain buttermilk
- cold water for thinning
- 3/4-1 teaspoon powdered nutmeg or cardamom
- 6-7 strands of saffron crushed
- 2 almonds or cashews flaked or 1.5 cups of chopped fruit like fresh mango or strawberries
- Whisk the shrikhand or greek yogurt until soft and fluffy. Add 1/4 cup water to thin it. Then in a slow stream add the buttermilk and keep blending it to form a smooth batter. This is best done by hand and not in a blender. You want a slightly uneven liquid with blobs of yogurt swirling about.
- Add the spices of your choice, add sugar to taste. This is meant to be a tangy beverage.
- Chill 3-4 hours.
- Whisk again, add water if required to thin. You are looking for the consistency of pancake batter so do not add too much water.
- Divide between 6 low ball glasses. Top with cut nuts or fruit. Serve with a spoon.
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