Berry Delicious Thick Yogurt

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!

Ingredients:

• Plain yogurt, 1 and 1/2 cup (non-fat)
• Honey, 3 tbsp; unrefined, wild honey from Kumta.

In Konkani, honey is called mHovu derived from the Sanskrit moHa meaning desire. Honey is also called maDh, referring to maddening intoxication.

• 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)

How to:

• 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