This creamy, yogurt-based dessert with cardamom and saffron is a balm on a hot summer’s day.
2 cups hung curd (or yogurt) or plain greek yogurt
Hung curd can be prepared by straining whey from the curd. Line a fine mesh strainer with muslin cloth or paper towel and add yogurt over the cloth. The straining process typically takes 4-6 hours; to speed it up, spread and press the curd over the cloth. Keep in the refrigerator to prevent the curd from souring.
1 cup sugar (granulated or confectioners)
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
6 to 8 strands of saffron
1 tablespoon chopped nuts of your choice (optional)
For mango shrikhand
¼ cup alphonso mango puree
¼ cup fresh mango cubes (optional)
In a bowl, combine sugar and spices (saffron, nutmeg, ground cardamom) with thick curd (hung curd or greek yogurt) using a spoon and refrigerate for 1 to 2 hours until sugar is completely dissolved.
Use a food mill or fine mesh strainer to even the mixture’s consistency.
Top with additional saffron and chopped nuts, and serve chilled.
Mango shrikhand can be made by adding mango puree and fresh mango cubes to the traditional shrikhand recipe. Serve chilled with hot fried pooris.