Creamy yoghurt, strained until it loses all its whey, then spiced, sweetened and chilled, this is the ultimate palate cooler from Gujarat and Maharashtra. This popular mango version is often served on special occasions with flatbreads or puris.
Mango pulp is conveniently available in a tin, whatever the season. If you do have fresh mangoes, simply purée the fruit to a thick pulp – 2–3 large mangoes should give you enough for this recipe. Serve with a smattering of nuts – charoli (small, nutty and almond-flavoured) are traditional but almonds and pistachios work well too.
500g Greek-style yoghurt
450g mango pulp
5 green cardamom pods
1 Tbs whole milk
1/2 tsp saffron threads
4 Tbs icing sugar
Pistachios, almonds or charoli, to serve
Shrikhand: to make Shrikhand, simply leave the mango pulp out.
Strawberry Shrikhand: for a Strawberry Shrikhand, use 20 medium puréed strawberries, instead of the mango pulp.
Place the yoghurt and mango pulp in the middle of a fine tea towel or clean muslin cloth. Then lift up the edges and leave to hang tied from a tap or kitchen cupboard door, with a bowl underneath to catch the dripping liquid. As you’re starting with thick yoghurt, this should take 2–4 hours. You know it’s ready when you gently squeeze the top of the parcel and only little drips of whey escape the muslin.
Lightly bash the cardamom pods with a rolling pin to remove the seeds. Discard the husks and grind the seeds to a fine powder in a pestle and mortar. Warm the milk gently in a small pan, turn the heat off and add the saffron to infuse.
Tip the thick yoghurt and mango mixture into a bowl. Next mix the crushed cardamom, reserving a pinch or two, into the yoghurt, along with the sugar and saffron-infused milk. Taste the mixture to make sure it is not too tart, adding more sugar if needed.
Finally, spoon into glasses or bowls and chill. Serve with a dusting of ground cardamom and whatever nuts you have opted for.
Credits: Masala by Mallika Basu is published by Bloomsbury ($45.00) Out now!
Photo Credits: Masala by Mallika Basu is published by Bloomsbury ($45.00) Out now!