Cooking and eating the same types of food over and over tends to get a little boring. Chefs have a tendency for liking things that are a little out of the ordinary. See, we cook so much that things just get old. This explains why I often get a little talking to from my girlfriend about odd things that can end up on her dinner plate…oops.
While attending culinary school I found Moroccan cuisine. What a magical blend of mesmerizing flavors! The colors, smells and unfamiliar spices; a total refreshing change from the american diet. Another cuisine that was introduced to me was Indian. Now, I’m not much a fan of overwhelmingly spicy dishes, which some Indian dishes can be. However, a nice curry with some dried fruit laced cous cous and I’m coming to dinner. The cuisine has so much to offer I could be here for a couple of pages. So, let us just focus on this special dessert I made recently for an event at my market.
The Shrikhand (Sh-reek-hond)
This is a very simple dessert. You will however need to strain the yogurt a day in advance for optimal results. By straining the yogurt you make it that much richer, giving it almost cream cheese texture.
Yogurt straining over night. Yogurt after being strained. Notice the delicious, thick texture.
With the addition of saffron and cardamom, the shrikhand takes on an incredible lightness. A sprinkle of toasted coconut and chopped freshly roasted pistachios is the perfect ending. When most people think of dessert, they tend to think of something rich and heavy, this is not that. A shrikhand is something a little out of the ordinary so slip on your shoes and take a walk on the wild side.
Serves: 4
Ingredients
Small pinch good quality saffron
1 qt. plain yogurt, preferably Greek
¾ tsp. ground cardamom, preferably fresh ground in motor and pestle
2 tbs. water
¼ c. blanched, sliced almonds
1/3 c. caster or powdered sugar, or more to taste
¼ c. unsweetened shredded coconut
¼ c. toasted pistachios, roughly chopped
Instructions
In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Remove and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the almonds and 1/3 cup sugar, or more to taste. With an electric mixer or whisk, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the coconut and pistachios.
Notes
You may speed up the draining process by gently squeezing the yogurt while in the cheesecloth. If you can, try to leave the yogurt to drain overnight in the refrigerator. If on hand, try adding 1 teaspoon of rose water to the yogurt…delicious!
Why yes, that is a caviar spoon!
