Sikarni Spiced Sweet Yogurt Pistachio Dessert Recipes

Steps:

• In a large bowl, mix yogurt and sour cream together.
• Pour the yogurt mixture into a large colander with a cheese cloth liner.
• Allow draining for about 12 hours.
• Transfer the mixture into a mixing bowl.
• Dissolve saffron, if used, in luke warm cream.
• To the yogurt mixture add sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly.
• Chill overnight in refrigerator.
• To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.

Steps:

• Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.
• Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

Steps:

• 1Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
• Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
• Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
• While fish cooks, stir together all ingredients for spicy yogurt.
• Serve fish with spicy yogurt on the side.