Ingredients
pinchsaffron
4cupsplain whole milk yogurt
¾tspground cardamom
2tbspwater
1cupconfectioners’ sugar
¼cupcoconut,shredded
1mango
Preparation
In a small pan, toast the saffron over low heat for about 2 minutes, stirring, until brittle.
Remove and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring.
Whisk the saffron mixture into the yogurt. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl.
Let drain in the refrigerator for 1 hour.
Transfer the yogurt to a bowl. Add the ⅓ cup of sugar or more to taste. With an electric mixer, beat the yogurt for 2 to 3 minutes until slightly thickened.
Pour into bowls and refrigerate until well chilled, or put in the freezer for about 30 minutes until very cold but not frozen.
In a small frying pan, toast the coconut over low heat for about 2 minutes, stirring, until golden.
Serve the shrikhand topped with mango and coconut, and enjoy!
