Mango Shrikhand With Pistachio Crumble Recipes

Steps:

• For the mango shrikhand: Line a colander with coffee filters or paper towels, and set over a deep bowl. Pour in the yogurt and refrigerate for at least 8 hours to allow the whey to drain out. The yogurt should feel very thick -- like a creamier, richer Greek yogurt.
• Crush 1/4 teaspoon of the saffron threads into a powder with a mortar and pestle.
• In a large bowl, whisk together the strained yogurt and mango pulp until combined and the mixture becomes pale yellow. Stir in the cardamom and crushed saffron, then add the sugar, one tablespoon at a time, tasting until you've reached your desired sweetness level.
• Top with the remaining 1/4 teaspoon saffron threads -- don't mix -- and refrigerate for 2 to 3 hours if time allows.
• For the pistachio crumble: Combine the pistachios, digestive biscuits, melted butter, brown sugar, and salt in a food processor and pulse until the mixture forms a thick crumb. Cover and refrigerate until you're ready to serve.
• Serve the mango shrikhand in small bowls topped with the pistachio crumble.

Steps:

• Thoroughly rinse the rice in a fine-mesh sieve until the water running under the sieve looks clear. Soak the rice in water in a medium bowl for 15 to 20 minutes - close to the time it'll take for you to assemble the other ingredients and cut the vegetables. Drain the rice, ensuring there isn't any excess water dripping off the grains (this will result in mushy pulao).
• In a medium Dutch oven, melt the ghee over medium heat. Add the cumin seeds, and once they start to brown and dance around in the oil, about a minute, turn the heat down to low and add the remainder of the spices (black peppercorns, cinnamon stick, bay leaves, cloves, cardamom, turmeric). Cook, stirring, for another minute, until fragrant, turn the heat back up to medium and add the vegetables and rice. Toss to coat everything in the oil and spices, and cook, stirring occasionally, until the potatoes are just beginning to soften, 2 to 3 minutes.
• Add the salt and 2 cups water and bring to a boil over high heat. Once it's boiling, turn the heat down to low, cover and cook for about 15 minutes (if your burner is small, this could be more like 20 minutes). Then, remove from the heat and let the pulao sit, undisturbed and still covered, for 10 minutes. Uncover and gently mix. Serve with papad, yogurt and achaar or simply drizzle with ghee.

Steps:

• In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
• Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
• Preheat the oven to 350ºF (175°C).
• Empty the contents onto a 9-​inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
• Keep it in the fridge for 15 minutes.
• Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
• In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
• Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
• In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
• Add the gelatin-​milk mixture into the warm milk mixture and stir to combine.
• Add this mixture to the mango-​yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
• The panna cotta will take 4 hours and up to overnight to set and cool.
• Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.