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Chef Michael Swamy gives the traditional shrikhand a heady twist! The perfect thing to prepare for your guests on a special occasion

1 cup dry white wine
1 cup sugar
1 teaspoon cardamom powder
4 cups drained (hung) yoghurt
A few saffron threads
1 teaspoon sliced pistachios

METHOD | Combine wine with sugar and cardamom in a frying pan and cook over medium heat till the sugar dissolves. Bring the mixture to a boil, stirring occasionally, till the syrup thickens to a consistency just thinner than honey. Remove from heat and lower the temperature by half.


In a bowl, whisk the drained yoghurt, pour in the warm wine syrup and stir to mix. Place in a refrigerator to chill. Serve chilled, garnished with saffron threads and sliced pistachios.

(A Cordon Bleu chef and cookbook writer, Mumbai-based Michael Swamy has trained under Michelin-starred chefs.)

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