Sikarni - Nepali Style Whipped Yogurt with Cardamom
I tried Siggi's yogurt for the very first time at FNCE and absolutely loved how thick and creamy it was. So naturally when this month's Recipe Redux's sponsored post involved Siggi's, I jumped right in. This Icelandic style yogurt is inspired by the yogurt Siggi ate in Iceland, which is made with no artificial preservatives, thickeners, sweeteners, flavors or colors, and are made with milk from family farms. This reminded me a lot like dairy I grew up eating in Nepal. I am not kidding when I say we got fresh milk delivered every morning on our doorstop. Yogurt is a pretty versatile ingredient that can be enjoyed by itself, with granola, or incorporated into baked goods and also to make dressings, smoothies, and curries. In order to stick with the "Healthy Holiday" theme I made Sikarni, Nepali-style whipped yogurt with sugar, cardamom, and nuts. This past week, Hindu's celebrated a festival called Tihar (Diwali in Hindi) and making Sikarni was a perfect opportunity for that. Sikarni is enjoyed as a dessert during festivals, family get togethers, and special occasion because it's a simple dessert with few high-quality ingredients (such as cardamom, nuts, saffron) which requires a little bit of pre-planning. My aunt who lives in Houston has the biggest sweet tooth in my family and I got the recipe from her in making the creamiest, luscious, cardamom spiked Sikarni. Sikarni is generally made with plain-whole milk yogurt but I used Siggis 0% milk fat, vanilla yogurt. The natural creaminess from the yogurt makes up for the fat content, although I don't if know other fat-free yogurt would work. While growing up, I thought Sikarni was a complicated dish because we only ate on special occasions, but turns out that's not the case at all. It literally takes 15 minutes to make and 24 hours of inactive time where yogurt is hung to drain the whey from it. Once the whey is completely drained the next day, you simply whip yogurt with some milk, sugar, cardamom until fluffy. It's simple as that but in Nepal, it was a pretty labor intensive process as it required manually whisking yogurt unlike the electric whisk I use here. This explains why it was made only on special occasions. [Tweet "Sikarni - Nepali Style Whipped Yogurt with Cardamom #ad"]Even though Sikarni is used mostly for dessert, you can certainly cut down the amount of sugar and use it as a light breakfast or snack. For the 24 oz yogurt, I used 1/4 cup of sugar and spiked it with cardamom, chopped cashews, and a few strands of saffron. Feel free to add other warming spices like nutmeg and cinnamon if you like. Besides cashews, pistachio is a popular nut to add to Sikarni. I have been receiving a lot of positive feedbacks for Nepali recipes so you can expect more Nepali recipes in the future. If you make a recipe from here, I'd love for you to share on social media sites using the #foodpleasureadhealth. And lastly, if you have not yet subscribed for the newsletter, please do so by entering your email address at the very top of this page. Thank you very much.
- 24 oz yogurt (I used Siggi's 0% fat vanilla)
- scant 1/4 cup sugar
- scant 1/2 cup milk (I used almond milk)
- 1/4 cup finely chopped cashews
- heaping 2 teaspoon cardamom powder
- pomegranate seeds and saffron, optional for serving
- Pour yogurt in cheesecloth/muslin cloth and tightly tie the ends together. Let it hang to drain the whey overnight in the refrigerator. Make sure to put a bowl under the cheesecloth.
- Transfer the yogurt in a large bowl. Add sugar, cashews, cardamom powder and slowly add milk to the mix. Use a whisk or an electric mixer to whip the mixture until fluffy for 5-8 minutes.
- Taste and adjust the sugar and cardamom accordingly.
- Serve it chilled with few saffron and pomegranate seeds.
“By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.”