Sirkand offers a perfect finish to an Indian inspired meal. Here’s a recipe that a student sent to me.

20 ounces yogurt
1 cup sugar
pinch of saffron
1 tablespoon rose water
¼ teaspoon cardamom
1 tablespoon chopped almond
1 tablespoon chopped pistachio

Hang yogurt over night in cheese cloth to drain whey and form curd. Add saffron to rose water and let sit for 10 minutes. Mix yogurt curd with sugar, cardamom, and rose water with saffron. Place into small serving cups and top with chopped nuts.

About Chris

I am a personal chef and cooking instructor with a deep and personal interest in healing with whole foods. I started Lost Arts Kitchen so I could share what I have learned about preparing real food on a real budget while living a real life.
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1 Response to Sirkand

  1. Pingback: Eating Local Meal Plan for Spring | Lost Arts Kitchen

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