Instructions
- Line a colander with 4 layers of cheesecloth. Place the colander over a bowl.
- Pour the yogurt into the cheesecloth-lined colander. Gather the edges of the cheesecloth and tie them together to form a sack.
- Place a weight on top of the sack (like a small plate with a can of beans) to help remove the whey.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the whey to drain. This process creates the hung curd, or chakka.
- Once the yogurt has strained, remove the chakka from the cheesecloth and transfer it to a mixing bowl.
- Add the powdered sugar and cardamom powder to the chakka. Mix well until smooth and creamy, ensuring there are no lumps.
- Transfer the Shrikhand to a serving bowl or individual cups.
- Garnish with chopped pistachios before serving.
- Refrigerate for at least 30 minutes before serving.
