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
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.
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.