Simple Indian Dessert – Shrikhand
I’ve recreated this from a classic Indian dessert recipe for Shrikhand that we were shown by Anjum Anand at Food Blogger Connect this year. There are some cheats…I’ve used Total Greek Yoghurt rather than straining my own and I used honey rather than sugar because I prefer the flavour. If you don’t have Greek yoghurt, you can strain your own by putting it into a muslin bag or sieve lined with kitchen paper overnight.
For one large pot of total yoghurt (200g) you will need
A good pinch of saffron
Honey or icing sugar to taste
About a quarter of a teaspoon of black cardamom seeds, crushed in a pestle and mortar
A handful of shelled and lightly crushed pistachio nuts
A handful of flaked toasted almonds or rose petals(optional)
A tablespoon of warm milk
Infuse the saffron in the warm milk for at least 30 minutes.
Put the yoghurt into a mixing bowl with honey or icing sugar to taste (I used 3 teaspoons)
Add the cardamom and strain the saffron milk into the yoghurt. You should end up with a pale lemon coloured mix
Stir well and if not eating straight away, cover and chill in the fridge.
To serve, put into individual dessert bowls or one serving bowl and top with pistachio and almonds or rosepetals.