MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cardamom Shrikhand With Mango Saffron Compote
Categories: Desserts
     Yield: 4 Servings

MMMMM-------------------------SHRIKHAND------------------------------
 1 1/2 c  Whole milk plain dahi
          - (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

MMMMM-------------------------EQUIPMENT------------------------------
          Colander
          Muslin or cheesecloth
          Bowls

 Preparation time: 8 hours
 Cooking time: 10 minutes

 Shrikhand:

 Line a colander with muslin/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:

 Don't leave dahi while it drains outside, else it will turn sour.
 Discard the whey once drained. Reserve the muslin/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/cheesecloth & let drain in the colander arrangement (as
 explained above) for another 2 hours in fridge.

 Break open the cardamom pods & grind the seeds using a mortar &
 pestle.

 Tip:

 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 fridge for 2 to 3 days.

 Mango Compote:

 In a medium bowl, dissolve the saffron in lukewarm water until it
 dissolves. About 1 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 FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 cardamom-shrikhand.txt>

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