LOW FAT SHREEKHAND

Low fat Shreekhand

Traditionally, the creamy sweet shreekhand, a Gujarati dish, is eaten as an accompaniment, especially with puris. I’ve pulled it out of the main course to serve as a light sweet ending to your meal, leaving out the cream and sugar.

1l Low fat yoghurt

20 almonds

20 cashews

10-15 raisins

20 pista

2 tbs dried rose petals

20 strands of Saffron

50ml milk, cold  low fat

 2 tbs rose water

50ml honey

METHOD

Hang yoghurt in clean dish towel or muslin cloth, for 2-3 hours to drain the whey.

Soak saffron in milk.

Roughly chop almonds, cashews and pista. In a non-stick frying pan lightly toast the nuts. Keep aside to cool.

Put the hung yoghurt in a mixing bowl. Add rose water, honey, saffron-soaked milk, raisins and most of the rose petals. Add nuts but retain some for garnishing. Mix well.

Serve individually in glass dishes, topped with toasted nuts and rose petals. Chill before serving.