Shrikhand
Sweet Yoghurt Pudding
Serves: 4 | Suitable for vegetarians Ⓥ
Introduction
Shrikhand means ‘ambrosia of the gods’, and after trying this saffron-infused dessert, you’ll see why! If you love mangoes, you can add some mango purée into this to make amrakhand (mango ambrosia of the gods).
Ingredients
Serves 4 |
| Pinch of Saffron (soaked in 1 tsp warmed milk) |
| 50g icing sugar |
| 500g Greek yoghurt (drain off any liquid that has separated in the tub. If possible strain in a muslim cloth to get rid of as much liquid as you can) |
| 1/4 grated nutmeg |
| Generous pinch of Ground Cardamom |
| Crushed nuts (hazelnuts, walnuts, pistachios, almonds. Together equal to roughly 1 tbsp, plus more to garnish) |
| Fresh fruit for the topping (we like raspberries and blueberries) |
Instructions
- Put a pinch of saffron into the warm milk and set aside to infuse.
- Add the icing sugar into the yoghurt and beat with a whisk for roughly 2 minutes, or until it becomes light and well mixed.
- Grate in the nutmeg and add the cardamom – both of these to taste but both are quite strong, so start with smaller quantities and add more as required.
- Add the milk and saffron threads and stir through.
- Chill in the fridge for a couple of hours. 6 When ready to serve, stir through the crushed nuts and add more nuts and/or fruit to garnish as you wish. You can also serve this with the cardamom biscuits (pg 169) for a very decadent dessert.
