Here's a classic Indian dessert, made with drained yogurt, cardamom and saffron. The saffron is toasted until brittle so that you can grind it easily. If you grind your own cardamom seeds, use only a half teaspoon instead of the quantity in our recipe.
- Small pinch saffron
- 1 quart plain whole-milk yogurt
- 3/4 teaspoon ground cardamom
- 2 tablespoons water
- 1/3 cup powdered sugar, or more to taste
- 1/4 cup shredded unsweetened coconut
- 1 mango, peeled, pitted, cut into thin slices
In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Remove and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
240 calories; 6g total fat; 15mg cholesterol; 174mg sodium; 35g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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