Preparation time
- Total: Approximately 185 minutes
- Preparation: 180 minutes
- Cooking: 5 minutes
Ingredients
- 10 Badam (Almond)
- 10 Pistachios
- 1 tablespoon Sugar
- 1 tablespoon Butter
- 1/2 teaspoon Cardamom Powder (Elaichi) -
- 2 cups Curd (Dahi / Yogurt)
- 1 tablespoon Milk
- Saffron strands - a few
- 3 tablespoons Honey
- 1 teaspoon Rose water
- 1 teaspoon Gelatin
- 3 teaspoons Water
- 2 tablespoons Sugar -
- 3 tablespoons Water
- Saffron strands - a few
- 1 teaspoon Cardamom Powder (Elaichi)
- 1/2 teaspoon Corn flour
- 1 tablespoon Water
Instructions
- To begin making the Eggless Saffron Yogurt Mousse Recipe With Dry Fruits we need hung yogurt
- For this place the yogurt in a muslin cloth strainer and allow the excess water to be drained out
- Allow it to hand overnight or a minimum 8 hours will help
- To make the dry fruit base In a mortar and pestle, coarsely crush the nuts, transfer into a mixing bowl
- Into this bowl with the dry fruits, add the sugar, butter and cardamom powder, mix well
- Now, in the dessert shot glasses, put a tablespoon each of the dry fruit mix and press down firmly and set aside
- To make the Mousse In a small mixing bowl, bloom the gelatin by combing the gelatin and water
- Wait for the gelatin granules to fully swell up
- Microwave for 30 seconds, ensuring all the granules have melted, strain and set aside
- In a small mixing bowl, add the saffron strands and pour hot milk over it, set aside
- In a mixing bowl, combine the thick hung yogurt along with the honey, rosewater and the saffron strands with its milk
- Mix well
- Now add the strained gelatin mixture and mix vigorously
- Neatly spoon this yogurt mousse over the dry fruit layer in the dessert shot glass
- Place in the refrigerator and allow it to set
- To make the saffron cardamom glazeIn a saucepan, heat the sugar and water and bring to a boil
- Now reduce the flame, add the saffron strands along with the cardamom powder and mix
- Make a slurry of the corn flour and water, mix well and add it into the saucepan
- Continue to cook until the glaze thickens
- Turn off the flame
- Mix vigorously to bring it down to room temperature, then spoon over the set mousse and let it set in the refrigerator for at least 3 to 4 hours or until chilled completely
- The Eggless Saffron Yogurt Mousse will stay in the refrigerator for 4 to 5 days and hence you can make it in advance before a upcoming party at home
- Serve Eggless Saffron Yogurt Mousse Recipe after a meal of Mint Pulao, Masoor Dal Tadka, Pyaz & Achar
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Fusion
- Dessert
- Vegetarian