Peach - Saffron Shrikhand

The lovely peaches always remind me the luscious mangoes I ate, back home. I feel their flavors are kind of similar. From a long time, I therefore have been toying around the idea of a peach shrikhand along the lines of amrakhand. The Fruit of a month - Peach and Think spice - Saffron events were the perfect occasions for me to create this shrikhand version.
Shrikhand, the delightful Indian dessert is prepared using strained yogurt and sugar with the addition of saffron and cardamom flavorings. While it is eaten as a dessert in Maharashtra, shrikhand is served as a side dish to pooris in Gujarathi Cuisine.


This shrikhand was so yummy and tempting that we could not wait till it chilled.
Ingredients for about a cup of shrikhand:
Yogurt - 3 cups (yogurt prepared from whole milk is preferred)
Sugar - 1/4 cup (or more depending upon the sweetness preferred)
Peach slices (bigger ones) - 4 to 5
Saffron - Two pinches
Cardamom powder - 1/2 tsp
Chopped almonds and pistachios - 1 Tbsp
Warm milk - 1 Tbsp

Preparation:
Spoon the yogurt into a muslin cloth/ thin cotton cloth and tie into a knot. Put a cutting board / flat plate in the sink. Place the cloth with the yogurt on it. Place another flat item like a cutting board over it. Then place a heavy object (I usually place a big bowl with water) over the top cutting board. Let it remain for a couple of hours. By the time, the water / whey from the yogurt would have drained and you would be left with a thick block of yogurt (about a cup). (If you don't want to drain the whey down the sink, you can collect it by placing a bowl underneath the cutting board).

Thick, water / whey drained yogurt in the cotton cloth

• Soak a pinch of saffron in the warm milk.
• Powder the sugar. I have found powdering the sugar makes it more convenient while mixing it with yogurt. You can use it with out powdering as well.
• Puree the peach slices in a blender. I have used peach slices from the can. If using fresh fruit, peel and use it accordingly.
• Combine thick yogurt, peach puree, sugar, cardamom powder, milk with the saffron and stir / whisk well. Use a blender if needed. (I added all the items together since powdered sugar was used. If not using powdered sugar, first combine the yogurt and sugar and thoroughly stir till all the sugar is dissolved. Then add the remaining ingredients).
• Cover and chill shrikhand until it is ready to serve.
• Warm the other pinch of saffron in MW for 30 seconds and crush it with your fingers.
• Sprinkle the crushed saffron and nuts before serving.

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