Ingredients Jump to Instructions ↓

  1. pinch(s) (small pinch) saffron

  2. 1 quart(s) plain whole-milk yogurt

  3. 3/4 teaspoon(s) ground cardamom

  4. 2 tablespoon(s) water

  5. 1/3 cup(s) confectioner's sugar , or more to taste

  6. 1/4 cup(s) shredded coconut , unsweetened if possible

  7. 1 mango , cut into thin slices

Instructions Jump to Ingredients ↑

  1. In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.

  2. Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.

  3. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.

  4. Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.


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