Doesn’t the heading sound quite interesting …..
Don’t know about you all but to me it did, when i saw this in today’s San Jose mercury news in Food & Wine Section. Hence i decided to explore the recipe
I started going through the ingredients list (that’s the deciding factor for me whether to read more or quit there itself) and all of them looked very familiar, and as i read the first paragraph i guessed what it was. So here’s the recipe(especially for the guys – since they will always need exact proportions for everything and they can explore their cooking skills by making this dessert)
The recipe is from “Mangoes and Curry Leaves” by Jeffrey Alford and Naomi Duguid , rated as one of the top 10 gift cookbooks for the year by San Jose Mercury news
Recipe
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1 quart plain full-fat yogurt
Generous 1/4 teaspoon saffron strands (optional)
1/3 cup whole milk
1/4 teaspoon ground cardamom or freshly grated nutmeg
1/3 cup finely chopped jaggery (palm or crude sugar, see Note), or more to taste, or substitute honey or brown sugar
1/4 cup coarsely chopped pistachios, pomegranate seeds or chopped toasted almonds
Line large sieve or colander with cheesecloth or coarse cotton. Wet cloth with water, then place sieve or colander over bowl. Place yogurt in sieve to drain for 1 hour in refrigerator.
Place yogurt in a bowl and set aside. Use the whey for another purpose (it makes a refreshing drink), or discard.
If using saffron, lightly toast strands in small dry skillet over medium heat, until brittle. Add milk and cardamom or nutmeg, or if not using saffron, heat milk and cardamom in a small saucepan; bring to a simmer and simmer briefly, until cardamom releases its scent (and the optional saffron gives off its color). Remove from heat and stir in sugar or honey until dissolved.
Whisk mixture into yogurt. Use ladle to pour yogurt into sundae glasses or small bowls. Top with sprinkling of nuts or pomegranate seeds, and with a little more sugar if you wish.
Serve for dessert, perhaps with cookies or biscotti. This is also a good brunch option.
Note: Look for jaggery in an Indian market.
Per serving: 128 calories, 5g protein, 6g fat (3g saturated), 15g carbohydrate, 57mg sodium, 16mg cholesterol, 0g dietary fiber.
I think this is the american way of making “Shrikhand”. 🙂