Rose Shrikhand With Greek Yogurt

Start with this step: Strain the yogurt: Place the Greek yogurt into a fine-mesh sieve set over a deep bowl.

Include the chilling step when deciding when to start.

Allow it to sit in the refrigerator until the excess whey drains, leaving a thick, concentrated base known as "hung curd."

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Use thick Greek yogurt for the best creamy texture. Strain it for 1-2 hours for the iconic dense texture. Use good-quality rose syrup for the best flavor and color. Sweetness and color vary with brands, so adjust to taste. Start with less rose syrup, then adjust as needed. Rose flavor can go from subtle to overbearing very quickly if overdone. For a softer blush-pink color and milder flavor , use 1½ tablespoons rose syrup. For a deeper pink and stronger rose flavor, use closer to 2 tablespoons. Powdered sugar works best here because it blends in smoothly without any graininess. Use a whisk for mixing: Whisking slightly aerates the yogurt, giving it that "mousse-like" finish rather than just a heavy paste. Chill before serving so the flavors meld and the texture firms up nicely. Garnish right before serving so the nuts stay crisp, and the rose petals look fresh. Note: The nutrition facts below are my estimates, manually entered for rose syrup based on the available product labels. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.