MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cardamom Shrikhand With Mango Saffron Compote
 Categories: Desserts
      Yield: 4 Servings
 
MMMMM-------------------------SHRIKHAND------------------------------
  1 1/2 c  Whole milk plain dahi
           - (substitute with plain
           - yogurt)
    100 ml Heavy cream; cold
    1/3 c  Granulated sugar;
           - or to taste
      8    Green cardamom pods;
           - up to 9 -OR-
    1/2 ts Cardamom powder
      1 pn Nutmeg powder

MMMMM-----------------------MANGO COMPOTE----------------------------
      3 tb Water; luke warm
    1/4 ts Saffron threads
    1/2 tb Fresh lime juice
      2 ts Sugar
    1/2 ts Lime zest
      2    Ripe mangoes;
           - peeled, cored, diced

MMMMM-------------------------EQUIPMENT------------------------------
           Colander
           Muslin or cheesecloth
           Bowls
 
  Preparation time: 8 hours
  Cooking time: 10 minutes
  
  Shrikhand:
  
  Line a colander with muslin/cheese cloth large enough that you can
  tie up its ends. Place the colander over a large bowl. Ensure that
  there is gap between the colander bottom & the bowl bottom to collect
  the draining liquid. Pour the dahi into the colander,wrap up and tie
  up all the ends of the muslin/cheesecloth. Let the dahi drain for at
  least 6 hours or preferably overnight inside the refrigerator.
  
  Note:
  
  Don't leave dahi while it drains outside, else it will turn sour.
  Discard the whey once drained. Reserve the muslin/cheesecloth. (If in
  hurry, you can use Greek yogurt to make shrikhand too. Skip this step
  if doing so.)
  
  Transfer the strained, thick, cold dahi into a bowl. Add cream to it
  and start whisking using a hand beater. Slowly add the sugar and beat
  until you get slightly stiff peaks. Again tie the dahi - cream mix in
  the muslin/cheesecloth & let drain in the colander arrangement (as
  explained above) for another 2 hours in fridge.
  
  Break open the cardamom pods & grind the seeds using a mortar &
  pestle.
  
  Tip:
  
  Always buy whole cardamom pods. This way of making your own powder
  saves a lot of money.
  
  After 2 hours, transfer the drained dahi mix to a bowl. Add cardamom &
  nutmeg powder and stir gently with a wooden spoon. Let chill for at
  least 3 to 4 hours or until ready to serve.
  
  Scoop the chilled shrikhand into serving bowls & top with mango
  compote (recipe below). Keeps well in fridge for 2 to 3 days.
  
  Mango Compote:
  
  In a medium bowl, dissolve the saffron in lukewarm water until it
  dissolves. About 1 minute or so.
  
  Stir in the lime juice, sugar and mix until sugar dissolves. Add in
  diced mangoes. Cover and chill up to 1 day.
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  cardamom-shrikhand.txt>
 
MMMMM