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Saturday Fare

Yogurt Dessert (Shrikand)

Preparation time: 10 minutes, plus
draining and chilling
Serves: 4-5
Each serving contains: Kcals: 274; g fat: 19.6; g saturated fat: 11.2

Ingredients:

* 2 x 425g cartons Greek strained yogurt
* Pinch of saffron threads, pounded (kesar)
* 2 tablespoons hot milk (garam doodh)
* 30-55g caster sugar to taste (chini swaad anusaar)
* 3-4 drops of rose essence or 2
tablespoons rose water (gulab jal)

To serve:

Fresh fruit, such as blueberries, red currants, kiwi fruit and strawberries

Method:

l Line a bowl with a large square of muslin or fine cotton cloth and spoon the yogurt into it. Bring the corners together and tie them so that the yogurt is held in the middle
* Put the cloth containing the yogurt into a sieve or colander over a bowl and chill for 2-3 hours or until the whey is removed
* Soak the saffron sson the hot milk for 20 minutes. Turn the strained yogurt out of the cloth into a large mixing bowl. Add the saffron and beat the yogurt until smooth
* Add the suger and rose essence or rose water, mix thoroughly and chill for several hours . Serve the dessert in individual stemmed glasses and decorate with fresh fruit

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