Shrikand

Ingredients for 2 servings:

• 1 liter yogurt, 3.7% fat
• 5 tsp milk
• ½ tsp saffron, or less
• 4 tbsp powdered sugar
• ¼ tsp cardamom, ground
• 2 tbsp ground almonds (can be omitted)
• Almond flakes for garnishing
• some fruit for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

An Indian yogurt dessert with saffron and cardamom

Place a cloth (muslin cloth, cheesecloth, or a thin tea towel) in a sieve and place the sieve over a bowl. Pour the yogurt into the cloth and let it drain for about 4 hours. Mix the milk and saffron well in a small cup and wait until the milk has turned a beautiful yellow color thanks to the saffron. Pour the yogurt into a bowl, whisk in the saffron milk, and season with sugar. Depending on your taste and the acidity of the yogurt, you can use more or less powdered sugar. The cream shouldn’t be too runny. Stir in the ground cardamom and ground almonds. Now pour the cream into dessert bowls, garnish with flaked almonds and fruit, and chill for at least 1 hour before serving. I used grapes, but you can also use pomegranate seeds, pears, or any other fruit.