Shrikhand sweet desert (utilizing the flowers of Trifolium spp)


400g (1lb) Bio/natural yogurt     

5 strands of saffron                   

1/4 tsp. ground cardamom          

25g (1oz) caster sugar               

2 tbsp dried clover flowers

2 tbsp milk                               

2 tsp. crushed almonds                                                          

fruits to suit the  season or your taste  


how to –

Pour the yogurt onto a very fine muslin cloth, tie up corners and suspend in a strainer, over a bowl, over night. ( If By day – allow 5 hours draining)

Next day- on a low heat, warm the milk and yogurt water  that has gathered in the bowl, together. Remove from heat and add the saffron and petals from the clover flowers, allow it to infuse for 10 minutes.

Untie the muslin bag and pour the strained yogurt into a bowl – To this bowl add the castor sugar and cardamom, fold in. Now add the saffron and clover flower  infusion and beat until smooth. Chill for at least one hour

Prepare a fruit salad of choice, cover with the Shrikhand yoghurt andgarnish with ground almonds

About The Holistic Gardener

author of wellness books, columnist, keynote speaker.
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