Name: Creamy saffron yogurt
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 700g Greek yogurt; 2 tsp cardamom pods; 100g golden caster sugar; 8-10 saffron strands; 1 tsp milk; 1 tbsp shelled pistachios slivered; 1 large ripe mango sliced

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Creamy saffron yogurt

Creamy saffron yogurt

Good Food team

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Serves 6

More effort

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 3 out of 5.1 ratingRate

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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!

Vegetarian

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Lamb cooked with tomatoes & aromatic spices

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Ingredients

Nutrition

Units:

MetricUS

700g Greek yogurt
2 tsp cardamom

pods
100g golden caster sugar
8-10 saffron

strands
1 tsp milk

To serve

1 tbsp shelled pistachios

slivered
1 large ripe mango

sliced

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Nutrition: per serving

kcal204
fat11g
saturates7g
carbs21g
sugars18g
fibre0g
protein8g
salt0.22g

low

Method

step 1

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).
step 2

Remove the seeds from the cardamom pods and crush them using a pestle and mortar – you will need 1 tsp of ground cardamom.
step 3

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.)
step 4

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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A star rating of 3 out of 5.1 rating

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