Step 1

Pour milk in the instant pot container and lock the lid.

Step 2

Press "yogt" mode until it shows "boil".

Step 3

Once the cycle is complete, open the lid and remove the container and allow the milk to cool down for about 2 hours until it reaches 115 °F

Step 4

Whisk the yogurt and add it to the milk and mix well.

Step 5

Place the container inside the instant pot and lock the lid with release valve in venting position.

Step 6

Press the "yogt" button until it shows the timer. Adjust it to 10 hours on normal setting.

Step 7

Yogurt will be ready after 10 hours. Cover and chill the yogurt in the fridge for 6-8 hours.

Step 8

Pour all the yogurt in a nut milk bag or a cheesecloth and line it in a strainer.

Step 9

Allow all the whey to drip at room temperature for about 12 hours.

Step 10

Place the yogurt along with cheesecloth and strainer in fridge and continue straining for another 12 hours.

Step 11

Thick strained or Greek yogurt is ready once no more whey is dripping.

Step 12

In a mixing bowl, place the strained yogurt and make it smooth with the help of a spoon or spatula.

Step 13

Add sugar and mix well.

Step 14

Add cardamom powder and charoli nuts and mix well.

Step 15

Sprinkle a pinch of saffron strands and chill the mixture for 4-6 hours.

Step 16

Mix well into a smooth consistency.

Step 17

Srikhand is ready, garnish it with more pistachios, cardamom powder and some saffron soaked in a teaspoon of milk.