Sikarni
Sikarni is a delightful and creamy Nepali dessert made from thick, strained yogurt. It's sweetened and flavored with a blend of aromatic spices like cardamom, cinnamon, and nutmeg, and often garnished with nuts and fresh fruits. It's a popular dessert for special occasions and festivals.
🧂 Ingredients
- 32 oz Plain whole milk yogurt(Greek yogurt can also be used)
- 1/3 cup Sugar(or to taste)
- 3-4 tbsp Milk(for adjusting consistency)
- 1 tsp Ground cardamom
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 3 tbsp Chopped pistachios or walnuts(for garnish)
- as needed Fresh fruit (strawberries, mangoes, pomegranate seeds)(for garnish)
- pinch Saffron threads(optional, for color and flavor)
👨🍳 Instructions
- 1
Line a colander with cheesecloth or muslin cloth. Pour the yogurt into the cloth-lined colander and tie the ends securely.
💡 Tip: Place the colander over a bowl to catch the drained whey. - 2
Refrigerate and let the yogurt drain overnight (or for at least 8 hours) to remove excess whey and thicken.
- 3
Transfer the thickened yogurt to a clean bowl. If using saffron, dissolve it in a tablespoon of warm milk.
- 4
Add sugar, ground cardamom, cinnamon, nutmeg, and the saffron-infused milk (if using) to the yogurt. Whisk vigorously until smooth and fluffy.
💡 Tip: An electric whisk can make this process faster and easier. - 5
Gradually add milk, a tablespoon at a time, while whisking, until the desired creamy consistency is reached.
- 6
Spoon the Sikarni into individual serving glasses or bowls.
💡 Tip: Chill for at least 30 minutes before serving for best results. - 7
Garnish with chopped nuts and fresh fruit just before serving.
💡 Pro Tips
- ✓Use good quality, thick plain yogurt for the best texture.
- ✓Adjust the sweetness and spices according to your preference.
- ✓Sikarni can be made 2-3 days in advance and stored in the refrigerator.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other spices like cloves or a pinch of black pepper.
- Incorporate fruit purees like mango or strawberry into the yogurt mixture.
- Use heavy cream instead of milk for an even richer dessert.