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Shrikhand, ready to serve..

I’ve become a real Instagram fan in recent times. So many people out there are doing really interesting things – such as being a Mudlark on the Thames foreshore – check out @london.mudlark, and a local forager @claremcqq, who forages her way through the seasons from her doorstep here in Northern Ireland – you can attend organised foraging walks with her throughout the year – check her out!

It was Clare in fact, who posted this interesting, and very ancient – from 400BC apparently – Indian dessert, using over-night drained, and then flavoured yoghurt –  it seemed like such a great idea that I couldn’t wait to try it..

**You need to start this the day before you’re going to eat it!**

Tasting notes: This is absolutely amazing – very subtle flavours, and very unusual. A small portion is absolutely plenty, but both Mr SN and I really liked this. We served it, as you see in the pictures, in very small bowls – the madder the better, I think – with a handful of raspberries..


  • A medium sized bowl, with a sieve that fits neatly over it.
  • A couple of coffee filters or paper towels, or a clean piece of muslin which over-laps the sieve
  • a pestle and mortar, or something else to crush your spices
  • a serving bowl
  • small serving bowls

INGREDIENTS – these quantities will feed 6 people – small portions, as it’s very rich.

  • 650g  full-fat Greek yogurt
  • ½ tsp. saffron threads, divided into 2 separate portions
  • 4-6 green cardamom pods, seeds removed and ground to a powder in the pestle and mortar, or 1 level tsp. ground cardamom (second best, but better than nothing!)
  • 80g caster sugar, or to taste.
The strained Yoghurt - still in it's muslin-coated sieve.

The strained Yoghurt – still in it’s muslin-coated sieve.


  • Line the sieve with coffee filters, muslin or paper towels, overlapping them so they cover sides, and set inside the bowl.
  • Place yogurt into the sieve, cover – I used baking parchment – and leave it to drain in the fridge drain for 12 hours or overnight.
  • Next day, throw out the drained liquid in bowl. Wash and dry the bowl.
  • Empty the thickened yoghurt into the bowl.  It will be very thick, almost like a cream cheese, so very easy to handle.
  • Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; transfer to the yoghurt.
  • Crush the cardamom pods, then remove all the bits before crushing the seeds finely.
  • Now mix the crushed saffron, cardamom, and sugar into the yoghurt. It will magically turn a very pale golden colour.
  • Transfer the yoghurt into the serving dish – I used a favourite pasta dish. It’s nicely shallow.
  • Sprinkle the remaining, uncrushed Saffron stamens over the top of the dessert.
Sprinkle the whole Saffron stamens over the top of the dessert

The Saffron stamens will stain the top..

  • Cover the bowl with a waxed cloth or clingfilm, and return to the fridge to sit for as long as you can – ideally 4-6 hours – the Saffron will stain the top of the dessert as it sits.
  • Serve, more or less unadorned, or with berries if the mood takes you, and wait for the compliments!
  • We ate it with small teaspoons – it made us actually stop and taste the flavours..

Shrikhand (14)


  • This is a perfect, make-ahead dessert, which takes virtually no time to throw together the day before you want to serve it.
  • Don’t be tempted to add more Cardamom or Saffron – the flavour intensifies as the Shrikhand sits.
  • Saffron gives a subtle sort of smoky, savoury, slightly bitter background flavour to this which is really lovely.

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I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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