Nepalese Sweetened Yogurt (Sikarni) (Tested)

Serves     10-12


3 cups plain, whole milk Greek yogurt
1 cup sour cream
3/4 cups sugar
¼ tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
freshly ground black pepper, about 1/8 tsp.
5 green cardamom pods, crushed, seeds removed and saved
pomegranate seeds
chopped pistachios


Put the yogurt into a bowl and add the sour cream, sugar, spices and cardamom seeds. Beat until light and creamy. Place in the refrigerator overnight to firm up a bit. Serve chilled in your prettiest glasses, garnished with chopped pistachios and pomegranate seeds.

Just for fun, I’ve included a two-minute video on how to seed a pomegranate. Using fresh seeds is so much better than purchasing those tubs of seeds from the market. This method was new to me, so I thought I would share with you all, plus, he’s kind of adorable!


Notes and Instructions

Recipe adapted from:
Photo credit: Linda McElroy