Sikarni
The Quirky Foodster Team
Ingredients
- Plain yoghurt — 960 g (34 oz)
- Sugar — 100 g (3.5 oz)
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 1 tbsp warm milk — a few
- Chopped nuts — 2 tbsp (almonds, cashews or walnuts)
- Raisins — 2 tbsp
Method
- Strain the yoghurt through a cheesecloth for 2–3 hours to remove excess whey, resulting in a thick, strained yoghurt.
- Whisk the strained yoghurt with the sugar, cardamom and saffron milk until smooth and well combined.
- Fold in the chopped nuts and raisins.
- Chill for at least 1 hour before serving.
Introduction: A creamy, spiced whipped yoghurt dessert flavoured with cardamom, nuts and saffron, a traditional treat especially popular during Dashain.
Cultural Background: Sikarni is often served during major Nepali festivals like Dashain, its rich, sweetened yoghurt base reflecting the celebratory, indulgent nature of festival food after a period of simpler everyday eating.
Tips: Straining the yoghurt thoroughly is key to sikarni's thick, rich texture — don't skip this step. Chill well before serving for the most refreshing result.
Variations: Add a few strands of dried rose petals for a festive garnish. Use honey in place of some of the sugar for a different sweetness.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold dessert and is not reheated.
FAQs:
Q: Why strain the yoghurt?
A: Straining removes excess liquid, concentrating the yoghurt into a thick, creamy base essential for sikarni's texture.
Q: Is sikarni only made for Dashain?
A: It's especially associated with Dashain, though it can be enjoyed at other celebratory occasions too.
- Plain yoghurt — 960 g (34 oz)
- Sugar — 100 g (3.5 oz)
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 1 tbsp warm milk — a few
- Chopped nuts — 2 tbsp (almonds, cashews or walnuts)
- Raisins — 2 tbsp
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