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Shri- Khand - Saffron Spiced Yoghurt (Hindu Cooking)
This recipe is in categories Breakfast, Desserts, Healthy eating, Postwar / Modern, Vegetarian,
About this recipe:
10 -15 minutues (30 mins soaking time)
Number of servings:
Eat on its own or with fresh fruit
This is a vegetarian recipe
Shri-Kand is used traditionally as a festival dish.
Saffron is an expensive ingredient which is taken from the dried stigma of the crocus flower. It is dried and needs soaking to bring out the colour and flavour.
For images of the cooking process see our Shri- Khand Picture Gallery.
With thanks to Sheela Joshi for her help with this podcast.
- 1 large carton of Greek yoghurt
- 3 tbsps brown sugar or 2 tbsps honey
- 12 - 15 strands of saffron
- 6 - 8 cardamom pods
Making and cooking it
- In a small cup or bowl, soak the strands of saffron in 2 teaspoons of hot water
- Let them soak for at least ½ an hour
- Then crush them with the back of a spoon
- Open the cardamom pods and take out the hard black seeds. Discard the shells
- Grind the seeds into fine powder with either a mortar and pestle or put them in cling film and crush with a rolling pin
- Empty the Greek yoghurt into a pretty serving bowl
- Add the sugar or honey and the saffron and mix well
- Add ¾ of the cardamom powder
- Mix thoroughly
- Finally, with the rest of the cardamom powder make a little pattern on top of the “Shri-Khand” dish to finish off
- Put it in the fridge until ready to serve