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.
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Equipment
- Colander
- Cheesecloth or Muslin
- Mixing Bowls & Spoons
Ingredients
- 4 cup plain yogurt full fat
- 50 ml heavy cream cold
- ⅓ cup fine sugar or to taste
- ½ teaspoon green cardamom powder
- pinch nutmeg powder optional
For Mango Compote
- 8-10 saffron strands
- 1 tablespoon warm water
- ½ tablespoon fresh lemon juice
- 1 tablespoon sugar
- 1 cup mango chunks
Instructions
Cardamom Shrikhand
- 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
- Discard the whey once drained.cIf in hurry, you can use Greek yogurt to make shrikhand too. Skip draining if doing so.
- 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.
- Serve the chilled shrikhand into serving bowls & top with mango compote (recipe below). Keeps well in fridge for 2-3 days
Mango Saffron Compote
- 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
Nutrition
Calories: 304kcalCarbohydrates: 50gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 78mgPotassium: 263mgFiber: 2gSugar: 41gVitamin A: 4435IUVitamin C: 8mgCalcium: 225mgIron: 2mg
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