Mango & Saffron Srikhand

Yogurt Mousse with Mango & Saffron

Mango pulp and Greek yogurt are staples in my pantry. When guests arrive for dinner on short notice, this dessert is very easy to whip up and is always a hit! Rose syrup and mango pulp are available in Indian grocery stores, as are saffron & cardamom powder.

Prep Time: 5 min

Chill Time: 1 hour or overnight
Serves: 4-6

Ingredients:

½ cup mango pulp

1 (7 oz.) tub Greek yogurt

¼ tsp. cardamom powder

1 tsp. rose water

sugar to taste
½ tsp. saffron (kesar), crushed
1 Tbsp. milk

Method:

1. Stir half the crushed saffron into milk, microwave for 10 seconds and set aside.
2. Beat mango pulp with yogurt, rose water, cardamom powder and soaked saffron.
3. Adjust sugar according to taste.
4. Transfer to a serving dish and garnish with remaining crushed saffron.
5. Chill in the refrigerator overnight or for at least an hour.
6. Serve chilled.

Note: If Greek yogurt is not available, use plain yogurt that has been drained of all moisture.

Srikhand with Crushed Pineapple

Srikhand with Crushed Pineapple

Ingredients

   1 (20 oz.) can crushed pineapple

   2 cups (16 oz.) full fat yogurt 

   3/4 cup (6 oz.) condensed milk

   1 Tbsp. rose water

   Maraschino cherries or chopped nuts 

Method:.

1. Strain crushed pineapple for 2 hours and reserve juice for another purpose.
2. Strain yogurt for 2 hours and discard the whey.
3. Stir strained pineapple, yogurt, condensed milk & rose water until well combined.   
4. Refrigerate overnight.
5. Serve in individual ramekins and top each with a maraschino cherry or chopped nuts.

Note:  If the whey is to be discarded, see tip in first comment for a faster way to strain the yogurt.