RECIPE TITLE "Shrikhand Recipe"
Source: Quick from Scratch - Herbs,
courtesy of Cooking.com
Serves 4 --- easy
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 Facts
Facts per Serving
Calories: 240 Fat: 6g Carbohydrates: 35g
Cholesterol: 15mg Sodium: 174mg Protein: 13g
Fiber: 1g % Cal. from Fat: 22% % Cal. from Carbs: 58%
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