Shrikhand is a rich Indian yoghurt pudding, which we’ve served over strawberries soaked in caster sugar and balsamic vinegar. It’s a very exotic strawberries and cream, so you don’t need much.
for the shrikhand
a pinch of saffron
4 cardamom pods
250ml Greek-style natural yoghurt
3 tablespoons caster sugar
25g flaked almonds, toasted
for the strawberries
2 teaspoons caster sugar
2 teaspoons balsamic vinegar
Firstly, soak the saffron in 1 tablespoon boiling water. Bash the cardamom pods in a pestle and mortar to release the seeds and crush them. Discard the husks.
Take the tops off the strawberries and cut in two. Place in a bowl with the caster sugar and balsamic vinegar. Cover with clingfilm and leave to steep for an hour.
In a bowl, mix together the yoghurt, ground cardamom seeds, saffron (and saffron water) and the caster sugar.
Spoon the strawberries into four sundae glasses. Top with the shrikhand and sprinkle over the toasted almonds. (To toast the almonds, put them in a dry frying pan over a medium heat, keeping your beady eye on them as they will burn very easily. Shake the pan from time to time to keep them moving. Or buy them ready-toasted.)
This is great served with shortbread biscuits.