Shrikand (Saffron Yogurt Pudding)
A cool and refreshing yogurt Dessert with crunchy elements.
Ingredients
- o 32 oz. of whole milk plain yogurt fresh or store-bought
- o 8oz. room-temperature mascarpone cheese
- o 1.5 tsp of finely ground green cardamom.
- o 1 ¼ cup of sugar
- o ¼ tsp. of crushed saffron + extra pinch for garnish.
- o ¼ cup of pomegranate seeds + 2-3 Tbsp extra garnish
- o 3-4 Tbsp. of roughly chopped pistachio
- o *Some edible flowers garnish
- o *Some chopped pistachios garnish
- o *Some extra pomegranate seeds garnish
Instructions
- 1. If using yogurt, place yogurt in a cheesecloth lined wide colander and allow all the liquids in the yogurt to drain off completely. (This will take about 4-6hrsto make the “hung yogurt” for this dessert.) *Keep mixing yogurt every 2 hoursto make sure the yogurt looks thick and very creamy – without liquids in it. 2. Once yogurt has been fully drained and become thicker, remove it from cheesecloth, and place it in a large bowl to begin prepping.3. (Start here if using Greek Yogurt) Add in the room temperature mascarpone into the yogurt and blend together with hand mixer or spoon till smooth and creamy. (The mixture should still be thick.)4. Once mixed, fold in cardamom, sugar, pistachios, pomegranate and saffron. (Gently fold in to avoid the pomegranates from breaking.)5. Transfer to serving bowl, clean edges, and sprinkle all garnishes on top.6. Place it in fridge 4-6hrs to cool completely. It will firm up a bit like a custard.7. When ready to serve, remove from fridge and serve cold.
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