Recipe for saffron-apricot-almond yogurt
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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|
|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”