It is served cold and is refreshing and satisfying enough to be a dessert without any need for cream or butter. I generally like to serve some seasonal soft fruit with it for a little fruitiness. Yoghurt will vary in its degree of tartness depending on its freshness so add sugar to taste. This can be made a day ahead of serving if you wish. Anjum Anand, Anjum's Australian Spice Stories
Shrikand is a fantastic amalgam of thick creamy yoghurt, musky saffron, aromatic green cardamoms and nuts for texture.
- 500 g good-quality Greek yoghurt
- 2 tbsp milk
- 5½-6 tbsp icing sugar, or to taste
- ¼ tsp freshly ground green cardamom, or to taste
- 3 tbsp flaked almonds
- chopped pistachios and/or a couple of handfuls of pomegranate seeds or berries, to serve (optional)
- pinch of saffron threads
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 3 hours
Line a large sieve with a double layer of muslin or good quality paper towel. Place over a large bowl and pour in the yoghurt. Cover with plastic wrap and refrigerate for 3 hours to drain and thicken.
Heat the saffron in a small saucepan over low heat for 20 seconds, add the milk and simmer until reduced to about 1 tablespoon. Remove from the heat and stand to infuse for 10 minutes.
Discard the liquid at the bottom of the yoghurt bowl, give the bowl a wipe and add the yoghurt. Sift in the icing sugar, then stir in the saffron milk, ground cardamom and almonds and stir to combine well. Serve immediately or cover and refrigerate for 30 minutes or until well chilled.
To serve, scatter with pistachios and fruit if using. The colour will continue to develop in the saffron as it sits.