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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade. | 2. Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt. | 3. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes. | 4. Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
saffron strand	5 -8			-	-	-	-
plain yogurt	1	quart		-	-	-	-
cardamom	3/4	teaspoon	ground	4.665	1.0270000000000001	0.1614	0.1005
water	2	tablespoons		0.0	0.0	0.0	0.0
confectioner ' sugar	1/3	cup		-	-	-	-
coconut	1/4	cup	shredded	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
mango	1		cut	99.0	24.717	1.3530000000000002	0.627

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.