Recipe Shrikand (Indian Yoghurt Dessert)

[karadekoolaid]

Ingredients:
250 gms Greek style yoghurt (full fat)
80 gms caster sugar
1/2 tsp ground cardamom seeds
2 tbsps sliced almonds
2 tbsps chopped pistachios
A pinch of saffron
1 tsp milk

Method:

• Place the yoghurt in a cheesecloth (or coffee filter) over a bowl and allow to drain for 12-15 hours. (overnight)
• On the following day, mix the thickened yoghurt with the sugar and cardamom, and rest for 30 minutes to allow the sugar to fully melt into the yoghurt.
• Put the saffron strands and the milk in a small bowl and allow the saffron to leach its colour/flavour
• Lightly toast the almonds in a dry frying pan, until just browned
• Now fold in the the chopped pistachios and the saffron milk to the yoghurt
• Place in the fridge until ready to serve

NOTE: you can add a couple of tbsps of fresh pineapple, mango or peach to the dessert.

 

[Morning Glory]

A lovely combination of ingredients here. I very much like strained yoghurt which can be used for sweet and savoury dishes. I'm a little surprised mixture doesn't look more yellow.

 

[SandwichShortOfAPicnic]

Maybe all the blue is washing out the colour in the photo?

 

[karadekoolaid]

I'm a little surprised mixture doesn't look more yellow.

Me too! The saffron was soaked in milk for about 30 minutes. I'm going to dig into it today,perhaps it's yellow in the middle.