Got an Asian date and planning on creating a tasty treat for Diwali? We’ve got the perfect Asian inspired dessert that’s so good you’ll be making it all year round! Shrikhand – a creamy saffron yoghurt dessert – is rich and sweet, so you only need a small portion to round off a thali. Traditionally Shrikand is served in a small stainless steel bowl and is the last dish to eat on a thali plate. You can make this with dairy or non-dairy yoghurt.
Follow the simple steps from Demuths below for an Asian infused delight – perfect for impressing your date!
500g natural yoghurt (soya or dairy) drained overnight (Greek style yoghurt is best)
50g jaggery or soft light brown sugar
Large pinch of saffron, soaked in 4 tbsps of hot milk
Seeds of 10 cardamom pods freshly ground or 1/8 tsp cardamom powder
2 tsp rosewater
Toasted flaked almonds
1 mango, cubed
- Drain the yoghurt through a muslin or tea towel overnight.
- Empty the yoghurt into the cloth, bring the edges together and twist the ends.
- Secure and hang the bundle over a bowl or place the bundle in a sieve over a bowl and press with a heavy weight.
- Next day, scrape the thickened yoghurt into a bowl.
- Soak the saffron in the hot milk for 15 minutes.
- Gently re-heat the saffron milk with the cardamom powder and sugar.
- When the sugar has dissolved whisk the mixture into the cheese followed by the rosewater. Add more rosewater to taste.
- Divide between four pudding bowls and chill for at least 4 hours before serving.
- Serve topped with cubes of mango, toasted flaked almonds, and a sprinkling of rose petals.
Photography: Rob Wickes