Pistachio shrikhand cups

Shrikhand is a summer dessert originating from the western parts of India and extremely popular dessert across the nation. This dessert is basically a combination of hung yoghurt, sugar and various other flavours. The gelato-like texture of this dish makes it ideal for piping and creating a wonderful cup dessert. The dessert can be enjoyed for days after being made and kept refrigerated.

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 kg plain Greek yoghurt, hung (see Note)

Pistachio crumble

• 50 g pistachios, crushed
• ¼ tsp ghee
• Pinch of salt
• 200 g caster sugar
• ½ tsp cardamom powder
• 4-5 saffron strands
• Raspberries, dried rose petals, crushed pistachio, to serve (optional)

You must begin this recipe the day before.

Resting time: 5 hours or overnight

Instructions

1. Heat half the pistachios on a gentle flame for 60 seconds.
2. Add ghee, salt, and half of the cardamom and take it off the flame. Stir and then allow to cool slightly.
3. Add 50 g sugar to the warm pistachios to form a light crumble-like mixture.
4. Spoon a heaped tablespoon of the pistachio crumble into each of the serving glasses as the base.
5. Mix the (hung) yoghurt, saffron, remaining cardamom, and sugar until combined.
6. Pipe the sweetened yoghurt on top of the pistachio crumble.
7. Serve chilled and top with the raspberries, dried rose petals, and remaining pistachios.

Note

• Hang the yoghurt in a muslin/cheesecloth and keep it in the fridge for a minimum of five hours or overnight (preferred).

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.