Cardamom(Elaichi) Shrikhand With Mango Saffron Compote
Cardamom Shrikhand With Mango Saffron Compote is a simple yet fancy indian dessert made with hung yogurt, saffron & green cardamom.
- Prep time
- 8 hr 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cup plain yogurt (full fat)
- 50 ml heavy cream (cold)
- 1/3 cup fine sugar (or to taste)
- 1/2 teaspoon green cardamom powder
- pinch nutmeg powder (optional)
- 8-10 saffron strands
- 1 tablespoon warm water
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon sugar
- 1 cup mango chunks
Instructions
- 1
Line a colander with muslin/cheese cloth large enough that you can tie up its ends. Place the colander over a large bowl. Ensure that there is gap between the colander bottom & the bowl bottom to collect the draining liquid. Pour the yogurt into the colander and tie up all the ends of the muslin/cheesecloth. Let drain refrigerated for at least 6 hours or preferably overnight i
- 2
Discard the whey once drained.cIf in hurry, you can use Greek yogurt to make shrikhand too. Skip draining if doing so.
- 3
Transfer the strained yogurt into a bowl. Add cold cream to it and start whisking using a hand beater. Slowly add the sugar and beat until slightly stiff peaks. Add cardamom & nutmeg powder, mix and refrigerate for 1 more hour.
- 4
Serve the chilled shrikhand into serving bowls & top with mango compote (recipe below). Keeps well in fridge for 2-3 days
- 5
In a medium bowl, dissolve the saffron in lukewarm water till it dissolves. About a minute or so. Stir in the lime juice, sugar and mix till sugar dissolves. Add in mangoes. Let sit for 2-3 hours in the fridge. Use as needed