Creamy saffron yogurt

Creamy saffron yogurt

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Cooking time

Ready in 30-40 minutes

Skill level

Moderately easy

Servings

Serves 6

This creamy dessert is called shrikhand and is a must in many Indian houses on the west coast. It's a whole lot healthier than most Indian desserts - dig in!

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
204
protein
8g
carbs
21g
fat
11g
saturates
7g
fibre
0g
sugar
18g
salt
0.22g

Ingredients

  • 700g Greek yogurt
  • 2 tsp cardamom pods
  • 100g golden caster sugar
  • 8-10 saffron strands
  • 1 tsp milk

To serve

  • 1 tbsp shelled pistachios, slivered
  • 1 large ripe mango, sliced

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Method

  1. 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).
  2. Remove the seeds from the cardamom pods and crush them using a pestle and mortar – you will need 1 tsp of ground cardamom.
  3. 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.)
  4. 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.

Recipe from Good Food magazine, March 2003

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Comments

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becks80's picture
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This desert was yummy - and nice and refreshing after a flavour ridden main. I would suggest increasing the amount of saffron to add flavour - as the cardamon can over power.

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