Description[]
Source: MALAI - POOJA BAVISHI
My aunt Mayamasi, my mom’s younger sister, was one of my favorite people. She was my hype woman in every way, always believing that I could do anything. After she was diagnosed with ALS, she would tell me that she missed eating her favorite dessert, shrikhand, a thick, sweetened yogurt dish seasoned with saffron and studded with almonds. There is nothing not to love about this dessert, but I had never come across anyone who loved it more than Mayamasi, so I created this recipe in honor of her. She passed away before the launch of this flavor at Malai, but I know she would have loved it and hyped it in the way that only she could do.
Ingredients[]
- ¼ teaspoon packed saffron threads
- 1 tablespoon boiling water
- 1 quart plain whole-milk yogurt
- 1 cup granulated cane sugar
- 1 tablespoon honey
- ½ teaspoon salt
- ½ cup sliced almonds, toasted
Directions[]
- To bloom the saffron, crush the saffron threads with your fingers and drop them into a small heatproof bowl.
- Add the boiling water and let sit to develop the flavor, at least 5 minutes or up to 20 minutes.
- In a bowl, whisk together the yogurt, sugar, honey, and salt, mixing well.
- Whisk in the bloomed saffron, blending evenly.
- Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions, adding the almonds during the last 3 minutes of churning.
- Serve the soft frozen yogurt right away, or place in the freezer to freeze completely.
YIELD: MAKES 1 QUART