Strawberry saffron dip (shrikhand)(Veg)
Manju Mahli’s easy version of this Indian dessert makes a wonderful dip for strawberries - the saffron turns the dessert a beautiful shade of pale yellow gold.
Ingredients
3-4 saffron strands
4 tbsp milk, warmed
150g/5oz Greek-style yoghurt or low-fat crème fraîche
1 tbsp cream
1 tsp clear honey
pinch ground nutmeg
punnet of strawberries
Preparation method
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Place the saffron into a cup with the milk and leave it to soak for a couple of minutes
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Whisk together the yoghurt (or crème fraîche), cream, honey and nutmeg in a separate bowl.
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Gently stir the milk and saffron into the yoghurt mixture.
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To serve, dip the strawberries into the shrikhand.
