Shrikhand with spiced pear & nuts
Shrikhand has always been one of my favourite sweet dishes, a thick creamy yoghurt with sugar, saffron and cardamom, often topped with pomegranate and a mix of sliced nuts. Even though you can now easily buy Greek yoghurt, my grandmother still makes shrikhand by tying homemade yoghurt in a muslin cloth and allowing the water to drain for hours. And there really is nothing quite like and as good as homemade yoghurt! I do love tearing pieces of my roti and eating the shrikhand with it, but when I eat it on its own, I find myself wanting more nuts, more contrast of texture and flavour and more crunch. So here I’ve decided to add pear and nuts, cooking them with honey, cinnamon and a little saffron.
- 1/2 pear, chopped finely, preferably ripe
- 2 tbsp honey
- handful chopped nuts ~ 5 walnuts, 5 almonds
- few strands of saffron, broken
- 1/2 tsp cinnamon
- 4 tbsp Greek yoghurt
- Start by letting the pan warm up on low temperature for a minute and then add the saffron strands (saffron should not be eaten neat – lightly toasting the strands is my grandmother’s little tip to ensure it is edible). Let the saffron become a little crisp for around a minute and then add all the ingredients for the spiced pear mix.
- Stir together and let this cook on low heat for a few minutes until the pear is very soft and the mixture is bubbling. Let this cool down and once cool, mix into the yoghurt.
- There are various ways of mixing and serving – you could either mix it all into the yoghurt and garnish with pomegranates and pistachios or just a mix of sliced nuts; or you could mix half the spiced pear mix it into the yoghurt and then place the rest on top as garnishing, together with nuts or slices of poached pear.