Mango shrikhand with rasmalai sauce and pistachio crumble
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A striking Indian dish that puts the flavours of mango, saffron and pistachio centre stage, this shrikhand is the ultimate make-ahead dessert. By creating the shrikhand, sauce and pistachios in advance, all you need to do to serve is assemble everything together. Keep your eye on the milk when reducing it for the rasmalai sauce, as it needs regular whisking throughout.
First published in 2021
Ingredients
Metric
Imperial
Shrikhand
- 125g of double cream
- 250g of Greek-style yoghurt
- 25g of caster sugar
- 100g of mango purée, made by blitzing mango flesh until smooth (use Alphonso mangoes if avaliable)
- 1/2 tsp ground cardamom
Rasmalai sauce
- 1l whole milk
- 50g of caster sugar
- 1g of saffron
- 100ml of single cream
Pistachio crumble
- 50g of pistachio nuts, toasted and lightly crushed
- 25g of caster sugar
- 1 tsp water
To serve
- mango purée, for drizzling
- 6 gulab jamun, drained of their syrup (optional)
SAVE RECIPE
Equipment
- Electric hand whisk, or stand mixer
- Piping bag and nozzle
Method
1
To make the shrikhand, whip the double cream to soft peaks, the gently mix in the rest of the ingredients. Cover and place in the fridge until needed
- 125g of double cream
- 250g of Greek-style yoghurt
- 25g of caster sugar
- 100g of mango purée, made by blitzing mango flesh until smooth (use Alphonso mangoes if avaliable)
- 1/2 tsp ground cardamom
2
To make the sauce, pour the milk into a saucepan and gently reduce until there’s around 200ml left, whisking regularly to break up the skin that will form on the surface. Add the sugar and saffron, then continue whisking and reducing again until you only have 100ml left. Remove from the heat and leave to cool
- 1l whole milk
- 50g of caster sugar
- 1g of saffron
3
Once cool, whisk the single cream into the rasmalai sauce and taste – you may want to add a little more sugar. Transfer to a piping bag and keep in the fridge until needed
- 100ml of single cream
4
Make the pistachio crumble by adding the sugar and water to a pan and gently heating to create a light caramel (swirl the mixture rather than stirring). Add the pistachios, mix well and remove from the heat. Spread the nuts evenly on a tray and allow to cool completely
- 25g of caster sugar
- 1 tsp water
- 50g of pistachio nuts, toasted and lightly crushed
5
To serve, pipe mounds of the shrikhand in the centre of each plate, creating a pyramid shape. Spoon the rasmalai sauce around it, along with some extra mango pulp. Place a gulab jamun on top, then sprinkle over the pistachio nuts
- mango purée, for drizzling
- 6 gulab jamun, drained of their syrup (optional)
First published in 2021
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