Speedy saffron yogurt with cape gooseberries

Speedy saffron yogurt with cape gooseberries

Anjum's Quick & Easy Indian
Cooking time
10 mins
Lisa Linder

The Indian dessert shrikand is a fantastic amalgam of thick creamy yogurt, musky saffron and aromatic green cardamom, with nuts added for texture. I have added cape gooseberries – also known as physalis – to the mix, and they add a delicious fruity freshness to the already beautiful pudding. Yogurt will vary in tartness, so add icing sugar to taste. For extra richness, you can fold in 100 ml of softly whipped cream as well, if you like. I love desserts to be easy, but I do like to add a little whimsy. Here I garnish the dish with some white chocolate-covered physalis and sprinkle over some popping candy once they are almost dry. Guests don’t see it coming and it is a childish sensation I don’t seem to tire of…


Quantity Ingredient
1 1/2 tablespoons milk
1/2 teaspoon saffron strands
6-7 tablespoons icing sugar, or to taste
1/4 teaspoon freshly ground cardamom seeds, or to taste
600g greek yogurt
3 tablespoons flaked almonds, lightly toasted
200g cape gooseberries, halved or quartered, plus more to serve
50g white chocolate, (optional)
vegetable oil, (optional)
1 packet popping candy, (optional)


  1. Heat the milk, add the saffron and leave to infuse for 10–15 minutes, helping it along by pressing down with a spoon. You should have a nice, deep ochre colour.
  2. Sift the icing sugar and ground cardamom into the yogurt and add the saffron milk and most of the nuts. Stir well, then cover and chill until ready to serve. When you’re ready to eat, stir the sliced cape gooseberries into the yogurt mixture and spoon into individual glass dishes.
  3. For a simple finish, serve sprinkled with the remaining almonds and some whole physalis (pull their jackets back so they ‘fly in the air’).
  4. For a more light-hearted result, melt the white chocolate. (The quickest way is microwaved in a microwave-safe bowl for about 50 seconds.) Give it a stir, it should be have melted, if not heat for another 15–20 seconds. Dip the extra cape gooseberries (whose jackets have been pulled back) into the chocolate and place on an oiled plate, ideally chocolate-side up. After an hour or so, sprinkle over the popping candy. Serve the yogurt sprinkled with the remaining almonds and with the white-chocolate popping candy cape gooseberries arranged on top and watch your guests’ faces light up!
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