Recipe for saffron-apricot-almond yogurt
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Serves 4
Based on a dish called shrikhand, this saffron-flavored Indian dessert is made with cardamom and garnished with apricots (not traditional) and toasted almonds.
| ½ | teaspoon saffron powder or threads |
| ⅓ ⅓ | cup milk, heated until hot |
| 2 | tablespoons honey |
| ½ | teaspoon ground cardamom |
| ¼ | cup sliced almonds |
| 1½ | cups plain Greek yogurt |
| 8 | dried apricots, cut into strips, soaked in water for 10 minutes, and drained |
1. Have on hand four 4-ounce glasses. 2. In a bowl, using the back of a spoon, pulverize the saffron if it is threads, if necessary. Add the milk, honey, and cardamom. Stir until the honey dissolves; cool.
3. In a dry skillet over medium heat, toast the almonds, shaking the pan constantly, for 5 minutes or until aromatic. Transfer to a bowl; cool.
4. In another bowl, combine the yogurt and saffron mixture. Stir well. Divide the yogurt mixture among the glasses, and top with apricots and almonds. Holly Jennings. Adapted from “My Indian Kitchen”
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