Sikarni: Spiced Sweet Yogurt Drink From Nepal

Spiced Sweet Yogurt-Pistachio Dessert


  • 6 cups regular yogurt
  • 2 cups sour cream
  • 1/4 cup double cream
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teapoon ground black pepper
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon saffron (optional)
  • 1 cup unsalted, shelled pistachio nuts, cut into thin slices

Cooking Instructions:

In a large bowl, mix yogurt and sour cream together. Pour the yogurt mixture into a large colander with a cheese cloth liner. Allow draining for about 12 hours. Transfer the mixture into a mixing bowl. Dissolve saffron, if used, in luke warm cream. To the yogurt mixture add sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly. Chill overnight in refrigerator. To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.


  1. Pistachio was my late sister’s favorite nut. Mine is cashews. I imagine you could probably substitute cashews for pistachios in this recipe and it would still be terrific!

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