Shikarni (Nepali dessert)

Shikarni is a dessert from the Kathmandu valley, Nepal, and it’s so delicious that you’ll want more and more and more… I made some yesterday – for the first time – and I’m already considering making another serving today. It’s quite healthy and can be made and combined in different ways. The most common recipe you’ll find online includes only few ingredients: hung yoghurt, cinnamon, sugar, pistachios and bananas. A yummy combination but traditionally it’s even more refined and delicious. Here are a few ways of making it, choose what you like best:

Ingredients:

• 1 kg yoghurt
• honey (or sugar)
• 4-5 cardamom pods
• 2 cloves
• 2-3 black peppercorns
• 1/2 teaspoon cinnamon powder
• nuts: either grated coconut, or pistachio, almond, or cashew slivers
• optional: dried fruits of your choice cut into small pieces (dried apricot or raisins)
• optional: 1-2 bananas

How to make Shikarni:

1. hang the yoghurt in a cheesecloth or put it in a strainer lined with a soft and thin muslin cloth (for example a kitchen towel, make sure the cloth is clean and doesn’t loose colours)
2. let the water drain out overnight or for at least two hours, you can squeeze out the water carefully once in a while to speed up the process – the hung yoghurt will become thick and creamy
3. separate the cardamom seeds from the pods
4. grind the cardamom seeds, peppercorns, and cloves in a mortar or pestle
5. mix the yoghurt with the ground spices, cinnamon powder, and honey (or sugar)
6. add ground or grated nut(s) of your choice (I recommend using either only grated coconut, only pistachios, or a mixture of almonds, coconut and cashews – if you use pistachio slivers add them on top for decoration rather than mixing them in)
7. optional: add cut dried fruits of your choice
8. optional: add banana slices (I recommend adding either banana slices or dried fruits)

Yesterday, I prepared Shikarni with grated coconut and banana slices. It was so delicious, I couldn’t even pause to take a proper picture before savouring it.

Since we don’t have proper dessert bowls, I served Shikarni in wine glass and tea cups – but it didn’t matter, it was simply too good!

You can also have Shikarni for breakfast adding bananas and some other small-cut fresh fruits of your choice, or for brunch as a sweet treat.

Enjoy!

Tags: banana, cardamom, coconut, nuts, sweets, yoghurt