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
- Rose petals
- 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