Shrikhand
I recently ordered Ruta Kahate's 5 Spices, 50 Dishes, and one of many, many mouthwatering dishes included a recipe for shrikhand. I'm a novice when it comes to cooking Indian dishes, although I really enjoy using many of the cuisine's spices, and I've long loved eating it. This dish uses one of my most favorite of all spices--cardamom. It's the saffron that really comes through here, though. I'm not complaining! The shrikhand recipe is located here, and it's a cinch to make!
Plated and good to go! But ... it's missing something.
*sprinkle sprinkle*
Mmmm, Mount St. Saffron!
I've discovered my favorite way to eat saffron!
It's sweet, a little tart from the yogurt, and deliciously aromatic from the saffron. The nuts give a nice, occasional crunch. I didn't have pistachios on hand, so I used hazelnuts, instead.
Plated and good to go! But ... it's missing something.
*sprinkle sprinkle*
Mmmm, Mount St. Saffron!
I've discovered my favorite way to eat saffron!
It's sweet, a little tart from the yogurt, and deliciously aromatic from the saffron. The nuts give a nice, occasional crunch. I didn't have pistachios on hand, so I used hazelnuts, instead.
Comments
Jenn, thanky you! It was heaven! I said a prayer of thanks for every bite.
Susan, thank you! The book and dessert are both awesome! I hope you try them both. It may be strange to say, but spices are so amazing--such little granules of color that impart such gigantic flavor. I could daydream about them all day, and sometimes, I do!
Kribha, thanks! Coming from you, whose Diwali desserts I've been admiring, your compliment means a lot!