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Author Notes: Shreekandh is a classical dessert from the western region of India, mostly Maharashtra and Gujarat. Shreekandh brûlée is a contemporary take on this classic.
Every other restaurant in town serves a Creme brûlée which is essentially made of egg yolks and cream.
At Indique Heights in Chevy Chase, MD, we serve a
much healthier version of a brûlée ..
You can serve them as is with any seasonal fresh fruits. —K.N.Vinod
Serves 4 - 6
- 32 ounces Low fat yogurt
- 3 tablespoons Sugar
- 1/4 teaspoon Cardamom powder
- a pinches Saffron
- 1 tablespoon pistachio
- 1 tablespoon Almonds
- 4 ounces Raw brown sugar ( for torching)
- Strain yogurt in a colander over a muslin cloth. When some of the water has been drained out, tie all the ends of the muslin cloth tight and hang inside the refrigerator overnight. Remember to have several layers of muslin cloth or else all the yogurt is going to pass through the muslin.
- Transfer the strained yogurt into a mixing bowl and gently whip with a hand held beater for less than a minute to make it a bit light and fluffy.Now add the cardamom powder, a pinch of saffron, chopped pistachio and almonds. Mix well.
- Divide into four/ six portions into a ramekin/ creme brûlée dish. Sprinkle with raw brown sugar evenly on top of each of these dishes and with a blow torch evenly caramelize the sugar and get a golden brown crust. Keep the flame to a medium high and rotate the dish evenly.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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