THIS week’s recipe is a simple Indian dessert that buzzes with the flavours of mango, cardamom and saffron carried on a sublimely creamy texture with a sprinkling of tasty pistachios. Any leftovers can be used to brighten up breakfast or to serve alongside spicy food.
You’ll need a cheesecloth to hang the yogurt, a process that gives the amrakhand optimum creaminess.
1 litre yogurt
2 medium mangos
8 cardamom pods
Spoon the yogurt into a cheesecloth, gather the sides and tie it with string. Hang the yogurt over a bowl for a few hours or ideally overnight to extract as much moisture as possible from it.
Bring 50ml water to the boil in a small pan, add the saffron then remove the pan from the heat.
Peel the mangos and remove the stones, reserving half a mango for later. Add the flesh to a food processor along with the sugar, cardamom pods and saffron infusion and blend until smooth before passing the puree through a fine sieve.
Tip the contents of the cheesecloth into a large mixing bowl then mix the mango puree with the strained yogurt until smooth.
Place the amrakhand into serving bowls. Chop the pistachios and reserved mango into rough dice and place on top before serving.