Creamy saffron yogurt
By Good Food
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!
- Ready in 30-40 minutes
- Serves 6
- More effort
Nutrition per serving
-
kcal 204
-
fat 11g
-
saturates 7g
-
carbs 21g
-
sugars 18g
-
fibre 0g
-
protein 8g
-
salt 0.22g
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
Method
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.
