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Hetal Vasavada’s Shrikhand Parfait

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Makes 8 (8-ounce [227-g]) parfaits 1x

Units Scale

Ingredients

  • 3 cups (680 g) plain Greek yogurt
  • 1/2 teaspoon saffron
  • 1/2 tablespoon (8 ml) warm milk
  • 1/4 cup (30 g) powdered sugar
  • 1/2 tablespoon (3 g) cardamom seeds, finely crushed
  • 1/4 cup (30 g) unsalted shelled pistachios, chopped, plus more for topping
  • 1 tablespoon (8 g) charoli seeds or pine nuts, plus more for topping
  • 24 speculoos cookies (I prefer Biscoff)
  • 1/2 cup (82 g) mango, 1/4-inch (6-mm) dice

Vanilla Whipped Cream

  • 2 cups (480 ml) heavy whipping cream
  • 1/4 cup (30 g) powdered sugar
  • 2 teaspoons (5 g) vanilla bean paste or extract

Instructions

  1. To make the shrikhand, place a strainer over a bowl. Cover the strainer with 3 layers of cheesecloth. Pour the yogurt into the cheesecloth. Pull up all of the corners of the cheesecloth and twist it tight. Place a plate and a heavy jar or can on top of the cheesecloth. Refrigerate for 8 hours.
  2. The next day, add the saffron to the warm milk and let it bloom for 5 minutes. Remove the yogurt from the cheesecloth and place it into a medium bowl. Whisk in the powdered sugar, bloomed saffron and milk, and cardamom. Whisk until well incorporated. Place plastic wrap directly onto the surface of the yogurt and refrigerate for 4 hours.
  3. While the shrikhand is resting, toast the pistachios and charoli seeds in a skillet over medium heat for 3 to 5 minutes, or until fragrant. Once done, pour into a bowl and set aside to cool. Add the speculoos cookies to a blender and pulse until you have coarse crumbs and set aside.
  4. After the shrikhand has rested, whisk the shrikhand for 2 minutes so it’s nice and fluffy. Spoon the shrikhand into a piping bag and snip off the tip of the bag so there is a 1-inch (2.5-cm) opening. Set aside.
  5. To make the whipped cream, add the cream, sugar, and vanilla to a large cold bowl. Use a hand mixer to whip the cream on high for 5 minutes, until it forms stiff peaks. Spoon into a piping bag and snip off the tip of the piping bag so there is a 1-inch (2.5-cm) opening. Set aside.
  6. To assemble the parfait, spoon 1/4 cup (21 g) of the speculoos cookie crumbs into the bottom of each cup. Pipe about 1/4 cup (57 g) of shrikhand on top of the cookie crumbs. Spoon 1 tablespoon (11 g) of mango on top, and then fill with whipped cream. Sprinkle the chopped pistachios and charoli seeds on top. Refrigerate until you are ready to serve.

Note: There are two types of cardamom, green and black. Black cardamom is dried over a fire pit, giving it a smoky, savory flavor. Green cardamom is picked before the plant reaches maturity and is sold as is, without any processing. The light, floral, vanilla-like flavor of green cardamom is found in almost every Indian dessert. I like to think of it as the vanilla of India! — Milk & Cardamom

— Recipe from Milk & Cardamom