Creamy saffron yogurt
This creamy dessert is called shrikhand and is a must in many Indian houses on the west coast. It's a whole lot healthier than most Indian desserts - dig in!
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Recipe by Good Food
Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 30-40 minutes
Vegetarian
- Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl. Spoon the yogurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).
- Remove the seeds from the cardamom pods and crush them using a pestle and mortar - you will need 1 tsp of ground cardamom.
- Lift off and discard the top layer of paper from the yogurt, then scrape the yogurt into a bowl and stir in the sugar. Mix the saffron strands with the milk, then add the lot to the yogurt with the ground cardamom. Give the yogurt mixture a good stir for a few minutes so the ingredients are well mixed. (You can make up to this stage a day ahead and keep covered in the fridge.)
- Divide between 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.
Recipe from Good Food magazine, March 2003.
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Per serving
204 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 7g, fibre 0g, salt 0.22 g
'The aroma and flavour of the crushed cardamom was wonderful, so much better than ready ground. The pistachios added a nice crisp bite.'
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Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 30-40 minutes
Vegetarian
Make ahead
Per serving
204 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 7g, fibre 0g, salt 0.22 g
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04 August 2008
Rebecca rated and commented on this recipe
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