Shrikhand (Creamy saffron yoghurt dessert)
- 500g natural yoghurt (soya* or dairy), drained overnight (Greek style yoghurt is best)
- 100g jaggery or light soft brown sugar
- Large pinch of saffron
- 4 tbsps hot milk or dairy-free milk*
- Seeds of 10 cardamom pods – ground or 1/8 tsp cardamom powder
- 2 tsps rosewater
- Toasted flaked almonds
- Slices of mango
- Cut a large piece of muslin, the size of a tea towel – or just use a clean tea towel. You will also need some string to tie up the muslin and somewhere to hang the muslin over a bowl.
- Spoon the yoghurt into the middle of the muslin, gather up the muslin, tie it tightly with string and hang it over a bowl to catch the whey. Leave for 8 hours.
- Untie the muslin and scoop out the strained yoghurt into a bowl. Either discard the whey or you can cook with it, using the whey to add to curries instead of water.
- Soak the saffron in the hot milk for one hour.
- In a small saucepan gently re-heat the milk with the saffron, cardamom and sugar. When the sugar has dissolved whisk this mixture into the strained yoghurt followed by the rosewater.
- Divide the Shrikhand between four dishes and chill for at least 4 hours.
- Serve topped with toasted flaked almonds and mango slices.
Tips: Saffron ‘Crocus sativus’
- Saffron threads are the red/orange 3 branched styles of the crocus, grown from the Mediterranean to the mountains of
- Saffron has to be picked by hand making it the most expensive spice in the World, it colours food a brilliant gold, is very aromatic, verging on the medicinal and should be used sparingly.
- Make sure you buy the threads, usually sold in tiny clear plastic boxes. The saffron powder is often not pure.