Cooking time:standing time)
A rich Indian yoghurt pudding. this one's made with strawberries soaked in caster sugar and balsamic vinegar.
For the shrikhand
- Pinch of saffron
- 4 cardamom pods
- 250ml Greek-style natural yogurt
- 3tbsp caster sugar
- 25g flaked almonds, toasted
For the strawberries:
- 250g strawberries
- 2tsp caster sugar
- 2tsp balsamic vinegar
To toast the almonds, put them in a dry frying pan over a medium heat - keep your beady eye on them as they will burn very easily. Shake the pan from time to time to keep them moving. Alternatively, you can buy them ready-toasted.
- First, soak the saffron in 1tbsp of boiling water. Then, bash the cardamom pods in a pestle and mortar to release the seeds and crush them. Discard the husks.
- Take the tops off the strawberries and cut in two. Place in a bowl with the caster sugar and balsamic vinegar then cover with clingfilm and leave to steep (stand) for an hour.
- In a bowl, make the shrikhand by mixing together the yogurt, ground cardamom seeds, saffron (and saffron water) and the caster sugar.
- Now, spoon the strawberries into four sundae glasses. Top with the shrikhand and sprinkle over the toasted almonds. It's delicious served with shortbread biscuits.