Shrikhand

Yogurt is sour, heavy, and hard to digest, promotes weight gain, improves strength, aggravates Kapha and Pitta, and balances Vata.
Due to its heavy and sticky nature, it requires a strong Agni (digestion) to break it down; therefore, Ayurveda recommends avoiding it at night when digestion is weak.

It also suggests not to consume it daily, and to have it in the form of Takra, or buttermilk, instead, which is lighter to digest.
Yogurt should never be mixed with fruit because of its clogging and mucus-forming tendency, and having it along with fruit may trigger allergies. Pairing it with meat, fish, and chicken is also prohibited. Following these rules will maximize its health benefits.

Serves 2

Ingredients:
1.5 cups greek yogurt
10 saffron strands (pinch)
2 tbsp of warm almond milk or water
1/4 tsp cardamom powder
3 tbsp honey
1 tbsp chopped pistachio

Preparation Method:
– Pour the yogurt into a cheesecloth or a kitchen towel placed on a strainer and let the water drain for 3-6 hours.
– Put the warm milk or water in a small glass and add the strands of saffron. Let them soak for 1-2 minutes.
– To a bowl, add the strained yogurt, honey, cardamom powder, saffron, and milk (or water). Whisk everything until smooth and well incorporated.
– Chill and serve with chopped pistachios on top.

Notes:
– Avoid eating it in the evening. It is best eaten at lunchtime when the sun is strongest.
– Kapha people shouldn’t indulge. Eat it in moderation to avoid excess mucus and weight gain.