Cardamom Saffron Shrikhand Parfait
This shrikhand parfait layers creamy, saffron-cardamom flavored yogurt with crunchy pistachios and fresh mango, a really nice chilled dessert.
Ingredients
- 500 grams plain Greek yogurt
- 0.25 cup powdered sugar
- 0.5 teaspoon cardamom powder
- 15 strands saffron
- 2 tablespoons warm milk
- 0.5 cup pistachios, unsalted, shelled
- 1 ripe mango, medium
- 0.25 cup pomegranate seeds
Instructions
- First, prepare the hung yogurt for the shrikhand. Place 500 grams plain Greek yogurt into a muslin cloth or a fine mesh sieve lined with cheesecloth. Set this over a bowl and refrigerate for at least 3-4 hours, or overnight, to drain out the excess whey. You should end up with about 250-300 grams of thick, creamy hung yogurt.
- While the yogurt is draining, crush 15 strands saffron lightly and steep them in 2 tablespoons warm milk for at least 15 minutes to release their flavor and color.
- Finely chop 0.5 cup unsalted, shelled pistachios. Peel, pit, and dice 1 ripe mango into small cubes.
- Once the hung yogurt is ready, transfer it to a mixing bowl. Add 0.25 cup powdered sugar, 0.5 teaspoon cardamom powder, and the saffron-infused milk. Mix everything thoroughly with a spoon or whisk until it's smooth and well combined. Taste and adjust sweetness if desired, though the mango will add natural sweetness.
- To assemble the parfaits, get four serving glasses. Start by layering a spoonful of the shrikhand at the bottom of each glass. Follow with a layer of diced mango, then a sprinkle of chopped pistachios. Repeat the layers: shrikhand, mango, and pistachios, until the glasses are full, ending with a layer of shrikhand on top.
- Transfer the assembled shrikhand parfaits to the refrigerator and chill for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Before serving, generously garnish each parfait with some fresh 0.25 cup pomegranate seeds and a few extra chopped pistachios. Serve immediately.
View the interactive Cardamom Saffron Shrikhand Parfait recipe