Subj : Cardamom Shrikand With Mango Saffron Compote
To   : All
From : Ben Collver
Date : Sun Feb 22 2026 06:19 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cardamom Shrikhand With Mango Saffron Compote
 Categories: Indian
      Yield: 4 Servings
 
MMMMM-------------------------SHRIKHAND------------------------------
  1 1/2 c  Whole milk plain dahi or
           - substitute with
           - plain yogurt
    100 ml Heavy cream; cold
    1/3 c  Granulated sugar;
           - or to taste
      8    Green cardamom pods;
           - up to 9 -OR-
    1/2 ts Cardamom powder
      1 pn Nutmeg powder

MMMMM-----------------------MANGO COMPOTE----------------------------
      3 tb Water; luke warm
    1/4 ts Saffron threads
    1/2 tb Fresh lime juice
      2 ts Sugar
    1/2 ts Lime zest
      2    Ripe mangoes;
           - peeled, cored, diced
 
  Preparation time: 8 hours
  Cooking time: 10 minutes
  
  Equipment needed:
  
  Colander, muslin or cheese cloth, bowls.
  
  Shrikhand:
  
  Line a colander with muslin or cheese cloth large enough that you can
  tie up its ends. Place the colander over a large bowl. Ensure that
  there is gap between the colander bottom & the bowl bottom to collect
  the draining liquid. Pour the dahi into the colander, wrap up and tie
  up all the ends of the muslin/cheesecloth. Let the dahi drain for at
  least 6 hours or preferably overnight inside the refrigerator.
  
  Note:
  
  Dont leave dahi while it drains outside, else it will turn sour.
  Discard the whey once drained. Reserve the muslin or cheesecloth. If
  in hurry, you can use Greek yogurt to make shrikhand too. Skip this
  step if doing so.
  
  Transfer the strained, thick, cold dahi into a bowl. Add cream to it
  and start whisking using a hand beater. Slowly add the sugar and beat
  until you get slightly stiff peaks. Again tie the dahi & cream mix in
  the muslin or cheesecloth & let drain in the colander arrangement (as
  explained above) for another 2 hours inside the refrigerator.
  
  Break open the cardamom pods & grind the seeds using a mortar &
  pestle. Always buy whole cardamom pods. This way of making your own
  powder saves a lot of money.
  
  After 2 hours, transfer the drained dahi mix to a bowl. Add cardamom &
  nutmeg powder and stir gently with a wooden spoon. Let chill for at
  least 3 to 4 hours or until ready to serve.
  
  Scoop the chilled shrikhand into serving bowls & top with mango
  compote (recipe below). Keeps well in refrigerator for 2 to 3 days.
  
  Mango Compote:
  
  In a medium bowl, dissolve the saffron in lukewarm water until it
  dissolves. About a minute or so. Stir in the lime juice, sugar, and
  mix until sugar dissolves. Add in diced mangoes. Cover and chill up
  to 1 day.
  
  Recipe by sanjuro
  
  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/shrikhand.txt>
 
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