Saturday, September 12, 2009

Shrikhand (Cardamom Yogurt with Mango)

700g Greek yogurt
2 tsp cardamom pods
100g golden caster sugar
8-10 saffron strands
1 tsp milk
1 tbsp shelled pistachios , slivered
1 large ripe mango , sliced

Place a piece of muslin or thick kitchen paper in a large sieve set over a large bowl. Spoon the yogurt into the sieve, cover with another piece of muslin or 2 sheets of kitchen paper and set aside at room temperature for 25-30 minutes (this is done to remove excess moisture).
Remove the seeds from the cardamom pods and crush them using a pestle and mortar - you will need 1 tsp of ground cardamom.
Lift off and discard the top layer of paper from the yogurt, then scrape the yogurt into a bowl and stir in the sugar. Mix the saffron strands with the milk, then add the lot to the yogurt with the ground cardamom. Give the yogurt mixture a good stir for a few minutes so the ingredients are well mixed. (You can make up to this stage a day ahead and keep covered in the fridge.)
Divide between 6 small glasses and scatter over the pistachios. Stand each glass on a saucer with some fresh mango slices on the side and serve at room temperature.


  1. Oh, that looks yum!! Whats that grated on top of it? I'm going to give it a go:)

  2. Its Pistasio and Coconut. I love moist coconut.


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