Srikund (Indian dessert) © llizard aka ejm 1999,2000,2002
Early Winter 1999: I don't know why I'm thinking of summer as I look out at the bare branches on the trees. However, this is one of the most divine desserts I've ever had. The recipe may look complicated but it really isn't at all! The finished result is sort of like a very soft cheesecake in texture. It's extremely rich tasting but not nearly as rich in calories as it tastes. We serve it in smallish glass bowls garnished with a sprig of gingermint and/or viola flowers. It is also excellent with a few blueberries or fresh strawberries. We think it is the perfect ending to an elegant dinner on the patio.
1 litre high fat yoghurt (we use the Balkan style 5% MF)
3/4 cup Fruit sugar (or super fine sugar of some kind - *not* icing sugar)
3/4 tsp very fine cardamom powder (Indian food stores have it)
1/2 tsp dried saffron threads
Slivered toasted almonds or pistachios to garnish (optional)
- Wrap the yoghurt into *several* layers of cheese cloth. Strain the yoghurt over a bowl to catch the liquid - we string ours up using the handle of a kitchen cupboard, with the bowl on the kitchen counter below. Straining anywhere from 5 hours to overnight is perfect.
NB - use several layers of cheese cloth to ensure that you don't lose any of the yoghurt solids. The lower the MF (milk fat) the more likely you are to lose yoghurt solids when straining. One of our friends uses extremely low fat yoghurt and strains it in a coffee filter.
- Take the strained yoghurt and place in a mixing bowl along with sugar, cardamom and saffron and mix well until smooth. There is no need to use a machine - by hand is fine, using a wooden spoon. (Use good quality saffron - Spanish is best. The cheapest in Toronto is available at Indian food stores - we pay $16.00 -$18.00 for a little box the size of a audio cassette container - expensive yes, but it lasts for ages.)
- Serve with a few toasted slivered almonds or pistachios on top.
For best results let the Srikund sit for a 5 or 6 hours and stir again before serving. The wonderful color and taste in the saffron needs time to leech out and flavour the Srikund.
We have friends who die for this dessert - not to mention us - we are addicted to it.
The leftover whey (liquid) can be used to make Dahl - lentil soup - or you can drink it. (I think it's disgusting to drink - but others claim to like it quite a lot.)