Saffron-Cardamom Thiakry Shrikhand (Senegalese × Indian)
India's thick yogurt dessert shrikhand meets thiakry: ghee-scented millet folded into golden saffron yogurt with cardamom, topped with crunchy pistachios.
Method
Crumble the saffron between your fingers into the warm milk and leave to steep for , until the milk turns deep orange.
Add in this stepSaffron threads 1 pinchWarm milk 2 tbsp
Put the millet couscous in a wide bowl, sprinkle over the water with the salt dissolved in it and rub the grains between your fingers until they are all evenly damp. Break up any lumps and leave for .
Add in this stepPrecooked millet couscous (araw) or fine couscous 100 gWater (to moisten the grains) 80 mlSalt 1 pinch
Pour 5 cm of water into a 18 cm steamer pot and bring it to the boil over high heat. Spread the grains loosely in the basket lined with a damp cloth and steam for from when steam rises through them, fluffing once with a fork halfway. They are done when tender to the bite.
high heatCrush the cardamom pods with the flat of a knife, pick out the black seeds and grind them finely in a mortar or chop with a knife. Tip the steamed grains into a bowl and, while hot, mix in the ghee and half the ground cardamom with a fork. Spread on a tray and cool for .
Add in this stepGhee (or butter) 10 gGreen cardamom pods 1½
In a large bowl, whisk the Greek yogurt, icing sugar, saffron milk and remaining cardamom until smooth and glossy. This is your shrikhand.
Add in this stepThick Greek yogurt 300 gIcing sugar 40 gGreen cardamom pods 1½
Fold the cooled grains into the shrikhand and chill for . Roughly chop the pistachios and scatter them over just before serving.
Add in this stepUnsalted pistachios 20 g
Cook's tip
If your Greek yogurt is on the runny side, drain it in a cloth-lined sieve in the fridge for about 2 hours to get the classic thick shrikhand texture. No saffron? A tiny pinch of turmeric gives the colour, though not the aroma. Too much cardamom turns bitter, so start small and add to taste.
Cooking it at camp
Finish it at home and carry it in a sealed tub in a well-iced cooler below 5 °C. Pack the pistachios separately, sprinkle them on at the campsite and eat it on the first day.