75% would make again
Saffron Shrikhand Mousse
featured in 3 Meals, 5 Ingredients with Kamana Bhaskaran
Shrikhand is a creamy, thick and saffron-infused dessert that starts with a simple greek yogurt. It's strained overnight to remove the whey, then mixed with sugar and bloomed saffron and topped with whipped cream and chopped nuts. Delicious!
Tasty Team
September 24, 2020
6 hr 10 min
6 hr 10 min
Ingredients
for 4 servings
- 2 cups full-fat greek yogurt (570 g)
- 15 saffron strands
- 1 tablespoon hot water
- ½ cup powdered sugar (55 g)
- ½ teaspoon ground cardamom
- whipped cream, for garnish (optional)
- crushed nut, for topping (optional)
Nutrition Info
- Calories 197
- Fat 0g
- Carbs 37g
- Fiber 1g
- Sugar 32g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Line a fine-mesh strainer with cheesecloth and set over a deep bowl.
- Scoop the Greek yogurt into the cheesecloth, then gather the cloth around the yogurt and twist the top so the yogurt forms a taut ball. Set in the strainer and refrigerate for 6–8 hours, up to overnight, until the whey has drained and the yogurt is very thick.
- Add the saffron to a small bowl. Pour the hot water over the threads and let soak for 5 minutes.
- Transfer the thick yogurt to a large bowl with the powdered sugar, saffron threads and soaking liquid, and cardamom. Whisk vigorously until well combined and smooth.
- Transfer the shrikhand in the serving bowls or cups and garnish with whipped cream and crushed nuts, if desired.
- Enjoy!
Ingredients
for 4 servings
- 2 cups full-fat greek yogurt (570 g)
- 15 saffron strands
- 1 tablespoon hot water
- ½ cup powdered sugar (55 g)
- ½ teaspoon ground cardamom
- whipped cream, for garnish (optional)
- crushed nut, for topping (optional)
Nutrition Info
- Calories 197
- Fat 0g
- Carbs 37g
- Fiber 1g
- Sugar 32g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Line a fine-mesh strainer with cheesecloth and set over a deep bowl.
- Scoop the Greek yogurt into the cheesecloth, then gather the cloth around the yogurt and twist the top so the yogurt forms a taut ball. Set in the strainer and refrigerate for 6–8 hours, up to overnight, until the whey has drained and the yogurt is very thick.
- Add the saffron to a small bowl. Pour the hot water over the threads and let soak for 5 minutes.
- Transfer the thick yogurt to a large bowl with the powdered sugar, saffron threads and soaking liquid, and cardamom. Whisk vigorously until well combined and smooth.
- Transfer the shrikhand in the serving bowls or cups and garnish with whipped cream and crushed nuts, if desired.
- Enjoy!
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