Creamy Mango Yoghurt with Cardamom & Saffron - Aamrakhand
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Easy
"A Maharashtrian dessert known as ‘shrikhand’ forms the base of this recipe. Shrikhand is a traditional dessert made with strained yoghurt and saffron. This delicious version, similar to a mango fool, is laced with sweetened mango purée and cardamom as well as saffron. If your mango purée isn’t sweet enough, add a little extra sugar to sweeten the aamrakhand."
Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25) Photography by Issy Croker.
Ingredients
- 600g Greek yoghurt
- 300ml canned mango pulp
- 100g caster sugar
- 1tsp green cardamom powder
- pinch of saffron strands
To serve
- handful of crushed pistachios and almonds
- 100g chopped fresh mango
Method
- Put the yoghurt into a piece of clean muslin. Gather up the edges of the muslin and tie them in a knot to secure. Hang the muslin over a kitchen tap and leave it there for at least 7–8 hours or overnight to allow the moisture to drain and the yoghurt to thicken.
- Unwrap the strained yoghurt and put it in a large mixing bowl. Add the mango pulp, sugar, cardamom and saffron, stir well and chill in the fridge for at least 4–6 hours to allow these ingredients to flavour the yoghurt well. If you have time, do this a day ahead as the flavours will intensify and be improved the following day.
- Serve in individual bowls topped with a little of the crushed pistachios and almonds and the chopped mango.
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