It is commonly served as part of a vegetarian thali in Gujarat and is almost mandatory at wedding feasts. It can be served as a balance to hot and spicy dishes.
There are many variations possible – this is just the basic recipe. Adding dried and fresh fruit is common. A variant of shrikhand is amarkhand. This is shrikhand blended with mango pulp when adding the almonds and pistachios. You can also use a blend of yoghurt and crème fraiche to get a slight sour note to the dessert.
This is a wonderful dessert to serve at an Indian dinner party and is easy to make.
- 1 tbsp almonds – sliced
- 1 tbsp mint leaves – finely chopped
- Warm milk and crumble the saffron into it. Allow the saffron to infuse the milk for at least ten minutes, stirring occasionally.
- Grind the cardamom seeds to a coarse powder.
- Sift the grated jaggery into the yoghurt and mix until it has dissolved. Add the saffron, milk, ground cardamom, pistachio and almond. Mix well.
- Cover and refrigerate for one hour.
- Garnish with almond and mint. Serve.
- Dried fruit can be added. Adding one tablespoon each of finely chopped dried mango and dried papaya when adding the almonds and pistachios will take it to another level.
- You could also substitute 200ml of crème fraiche for 200ml of the yoghurt for an even richer dessert, with a subtle sweet and sour flavour.