SHIRKHAND (YOGURT PUDDING)             Servings:

2   pints     plain yogurt             6   T.    sugar
2   oz.       pistachio nuts, chopped

    Put yogurt onto a large piece of cheesecloth.  Tie like a bag.  Hang
over a bowl overnight, so excess liquid drips off.  Add sugar, blend and
chill.  Garnish with nuts.

    Add 1/4 tsp saffron and/or 3/4 tsp. cardamon for spicier version.

Source: Nancy Kuwabara