Shrikand

Creamy yoghurt with honey and nuts

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  1. Strain yoghurt overnight by placing it in a muslin or linen cloth and hanging it from the kitchen faucet. Place a bowl underneath to collect whey. Discard the whey or use it in curries or for cooking rice. Transfer strained yoghurt to a serving bowl.

  2. Combine pistachio, cardamom and saffron in a small bowl. Save 2 teaspoons of this mix for garnishing.

  3. Add nuts, cardamom, saffron mix and honey to the yoghurt. Mix well using an egg beater. 

  4. To serve, sprinkle 2 teaspoons of pistachio, cardamom and saffron mix. Garnish with slivered almonds.

 

Per serve: energy 842 kJ (200 cal); protein 13 g; fat 7 g; saturated fat 1 g; cholesterol 7 mg; carbohydrate 20 g; fibre 1 g; calcium 408 mg; iron 0.73 mg; sodium 142 mg

Serves 3 

 

500g fat free plain yoghurt

¼ cup pistachio nuts, coarsely ground

1 teaspoon ground cardamom

10 strands saffron

4 teaspoons honey

2 teaspoons slivered almonds, toasted