Indian Saffron Cardamom Yogurt Dessert

Ingredients

• 2 cups full-fat plain Greek yogurt
• ¾ cup sweetened condensed milk
• 10 threads saffron threads
• 6 pods whole green cardamom pods
• ¼ cup unsalted roasted pistachios, shelled
• ¼ cup unsalted roasted almonds, shelled
• ½ teaspoon rosewater
• 2 tablespoons whole milk, warm

Instructions

1. 1

   Crush 10 saffron threads slightly with your fingertips to break them apart and release their aroma. Pour 2 tablespoons of warm whole milk over them and let them steep for at least 5 minutes—the milk will turn a deep golden-orange and develop a distinctive floral perfume.

2. 2

   Lightly crack 6 green cardamom pods by pressing down on each one with the flat side of a knife—you want to split the pod open just enough to release the seeds inside, not pulverize them. Remove the small black seeds and discard the green husks. Using the back of a spoon or a mortar and pestle, gently crush the seeds into small pieces.

3. 3

   Chop 0.25 cup unsalted roasted pistachios into roughly 1/4-inch pieces—you want some texture, not a fine powder. Chop 0.25 cup unsalted roasted almonds into similarly sized pieces. Set aside half of the chopped nuts for garnish and keep the other half for folding into the shrikhand.

4. 4

   Spoon 2 cups of full-fat plain Greek yogurt into a medium mixing bowl. Pour in 0.75 cup of sweetened condensed milk and add 0.5 teaspoon of rosewater. Using a whisk, blend these together in smooth, circular motions for about 1 minute until the texture is completely uniform and creamy—no lumps or streaks of yogurt should remain.

5. 5

   Pour the saffron-infused milk (with the threads) into the yogurt mixture and stir gently until evenly combined. The shrikhand should now have a pale golden hue throughout. Fold in the crushed cardamom seeds using a rubber spatula, mixing just until distributed—do not overmix.

6. 6

   Fold in the reserved half of the chopped pistachios and almonds with a few gentle strokes of the spatula, reserving the remaining nuts for garnish on top.

7. 7

   Divide the shrikhand among 4 small serving bowls or glasses. Cover loosely with plastic wrap and refrigerate for at least 30 minutes before serving—chilling allows the cardamom flavor to deepen and the texture to become even more luxurious.

8. 8

   Just before serving, top each bowl with the reserved chopped pistachios and almonds. Serve cold as a dessert or sweet finale to a meal. Shrikhand is best enjoyed within 1 day of making.

Tools you’ll need

• medium mixing bowl
• whisk
• rubber spatula
• knife
• cutting board
• spoon
• small serving bowls or glasses
• plastic wrap

More recipes like this

• 

  15-Min Dahi Chicken Curry

  15 min

• 

  20-Min Black Bean & Pork Feijoada

  20 min

• 

  20-Min Clay Pot Rice with Crispy Edges

  18 min

• 

  Onigiri Dinner Set — Rice Balls, Miso & Salad

  25 min