Ganga’s post on thick yogurt got me salivating. I love shrikhand, especially from Parsi Dairy Farm, Mumbai, but I shudder just thinking of the calories it packs. I’d have to run 5 miles just to burn a cup of their nectarine shrikhand! No thank you! Here is my attempt at making a low-calorie, healthy, dessert. There is such a thing!
- Plain yogurt, 1 and 1/2 cup (non-fat)
- Honey, 3 tbsp; unrefined, wild honey from Kumta.
- Elaichi (cardamon); powder seeds from 5 cloves in a mortar-pestle.
- Kesar (saffron); we are using Iranian saffron gifted by a friend; splurge with 25+ strands. Amazing pics of saffron harvesting.
- berry medley (3 tbsp): blueberry, raspberry and sliced strawberry (previously frozen)
In Konkani, honey is called mHovu derived from the Sanskrit moHa meaning desire. Honey is also called maDh, referring to maddening intoxication.
- We use yogurt strainers; essentially white plastic coffee filters. You can also use the traditional muslin/cheese cloth to strain, but it gets messy; or use a brand new coffee filter. Will work fine.
- Spoon yogurt in strainer and place over a cup to receive liquid whey. I placed covered in the refrigerator to prevent souring. After a whole day about 1/2 cup of water was released.
- Transfer strained yogurt to a bowl. It has the consistency of soft cream cheese.
- Mix well to soften. Stir in honey.
- Spread powdered elaichi and kesar, and mix well.
- Add in berry medley and mix. That’s it. Keeps in refrigerator for a day.
Few other desserts:
- Crunchy Yogurt
- Shira: Ultimate comfort food
- Puran Poli
- Video:Making Puran Poli
- (not dessert, but) Beet Red Juice