Shrikhand with Poached Cardamom Apricots by Ainsley Harriott
Ingredients (Serves 4):
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2 x 500-g (lib 2-0Z) pots natural yoghurt (I used Jalna Peach and Mango yogurt as I love the thickness and flavour of Jalna yogurts)
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2 table-spoons milk
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Pinch of saffron
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150 g (5 oz) caster sugar,plus extra if needed
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1-2teaspoons rosewater,depending on strength
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Juice of 3 oranges
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300 g (11 oz) ready-to-eat dried apricots (I used the plump dried turkish apricots)
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2 cardamom pods, lightly crushed
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50 g (2 ox) pistachios,roughly chopped
Preparing the dish
(Preparation 5 mins Cooking 10 mins ):
Shrikhand is a form of strained yoghurt from the Gujarat region of India. Use any good-quality natural yoghurt, or Greek yoghurt, which is already strained, if you're in a hurry. Clear honey may be used instead of caster sugar,if preferred. Set a sieve over a bowl and line it with a couple of layers of clean muslin (I used 2 Viva paper towels). Tip the yoghurt into the sieve and cover loosely with cling film. Chill for at least 3 hours, but preferably overnight, by which time the excess liquid will have drained from the yoghurt.
Gently heat the milk in a small pan or in the microwave. Add the saffron and infuse for about 1 hour.
Tip the yoghurt into a mixing bowl,add the saffron milk, 100 g (4 oz) of the sugar and the rosewater. Beat until smooth, taste and add more sugar if you like. Cover and chill until needed.
Place the orange juice and apricots in a saucepan.Add the cardamom pods and remaining sugar. Simmer gently for 5 minutes, then remove from the heat and cool completely.
Divide the Shrikhand between four bowls, spoon the apricots and orange syrup over it, scatter with the pistachios and serve.