Creamy saffron yogurt
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!
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30-40 minutes
Vegetarian
- 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.
Per serving
204 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 7g, fibre 0g, sugar 18g, salt 0.22 g
Recipe from Good Food magazine, March 2003.
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http://www.bbcgoodfood.com/recipes/1696/
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Lamb cooked with tomatoes & aromatic spices
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice
10
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30-40 minutes
Vegetarian
Make ahead
Per serving
204 kcalories, protein 8g, carbohydrate 21g, fat 11 g, saturated fat 7g, fibre 0g, sugar 18g, salt 0.22 g
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04 August 2008
Rebecca rated and commented on this recipe
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