Sikarni
Sikarni is a traditional Nepali dessert made from thick, creamy yogurt. It's lightly sweetened, spiced with cardamom, and often garnished with nuts and fruit. This refreshing dish is perfect after a spicy meal or as a light treat.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 135 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gplain yogurt, full-fat, strained
- 30 gpowdered sugar
- 0.5 tspcardamom powder
garnish
- 10 gpistachio, chopped(optional)
- 10 galmond, sliced(optional)
- 0.2 gsaffron threads(optional)
Equipment
bowl · fine-mesh sieve · spoon · mixing bowl · cheesecloth
The method
Step by step
- 1
Place a fine-mesh sieve over a bowl and line it with cheesecloth or a clean kitchen towel.
About 1 min
Cook’s note: Ensure the cheesecloth is large enough to drape over the yogurt.
- 2
Pour the plain yogurt into the lined sieve.
About 1 min
- 3
Cover the yogurt and refrigerate for at least 2 hours, or up to 4 hours, to allow the whey to drain and the yogurt to thicken.
About 2 hr
Cook’s note: The longer it drains, the thicker the sikarni will be.
- 4
Discard the drained whey and transfer the thickened yogurt to a mixing bowl.
About 1 min
- 5
Add the powdered sugar and cardamom powder to the yogurt.
- 6
Gently fold the ingredients together until well combined and smooth.
About 2 min
Cook’s note: Do not overmix, as it can make the yogurt runny.
- 7
Spoon the sikarni into individual serving bowls.
About 1 min
- 8
Garnish with chopped pistachio, sliced almond, and saffron threads, if using.
About 1 min
Cook’s note: For best flavor, serve chilled.
Per serving
Nutrition
- Calories
- 134.8kcal
- Protein
- 5.4g
- Carbs
- 14.8g
- Fat
- 6.5g
- Fibre
- 0.6g
- Sugar
- 13.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sikarni in an airtight container in the refrigerator.
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