A beautiful Indian dessert made out of strained yogurt, also known as hung curd. The sweetness of the pureed ripe mangoes, the spice notes from the cardamom and the richness of saffron – just so divine! Use canned mangoes if you are not able to source it fresh.
You need –
- Natural yogurt – 500 grams (I used nestle)
- Ripe mangoes – 2, peeled and cubes
- A pinch of saffron threads
- Warm Milk – 1 tablespoon
- Caster sugar – ¼ cup or to taste
- A pinch of cardamom powder
- Almonds/pistachios – to serve
How to –
To make the hung curd – Line a sieves over a bowl with a cheese cloth. Pour the yogurt into the cheese cloth. Gather the end of the cloth and make a buddle and leave it overnight in the refrigerator or till all the excess moisture has drained out.
To make shrikhand – Put the saffron in a small bowl and pour a tablespoon of warm milk. Set aside and leave it to infuse. In a blender, add the mangoes, sugar, saffron and cardamom powder and blend till smooth.
In a large blow, add the hung curd and beat till light. Fold in the mango puree and beat till smooth. Taste and add extra sugar if needed. Cover with cling wrap and chill in the refrigerator for at least 2 hours.
To serve, spoon the shrikhand into individual bowls, garnish with the nuts.