Eggless Saffron Yogurt Mousse Recipe With Cardamom & Nuts
A vegetarian Fusion recipe with badam (almond), pistachios, sugar. Ready in 3h 5m, serves 4.
Curated bySarah Jenkins🇺🇸
Instructions
23 steps- 1
To begin making the Eggless Saffron Yogurt Mousse Recipe With Dry Fruits we need hung yogurt
saffron strands - a fewsaffron strands - a few - 2
For this place the yogurt in a muslin cloth strainer and allow the excess water to be drained out
rose water(1 teaspoon)teaspoons water(3)tablespoons water(3)water(1 tablespoon) - 3
Allow it to hand overnight or a minimum 8 hours will help
- 4
To make the dry fruit base In a mortar and pestle, coarsely crush the nuts, transfer into a mixing bowl
- 5
Into this bowl with the dry fruits, add the sugar, butter and cardamom powder, mix well
sugar(1 tablespoon)butter(1 tablespoon)cardamom powder (elaichi) -(1/2 teaspoon)tablespoons sugar -(2)cardamom powder (elaichi)(1 teaspoon) - 6
Now, in the dessert shot glasses, put a tablespoon each of the dry fruit mix and press down firmly and set aside
- 7
To make the Mousse In a small mixing bowl, bloom the gelatin by combing the gelatin and water
rose water(1 teaspoon)gelatin(1 teaspoon)teaspoons water(3)tablespoons water(3)water(1 tablespoon) - 8
Wait for the gelatin granules to fully swell up
gelatin(1 teaspoon) - 9
Microwave for 30 seconds, ensuring all the granules have melted, strain and set aside
- 10
In a small mixing bowl, add the saffron strands and pour hot milk over it, set aside
milk(1 tablespoon)saffron strands - a fewsaffron strands - a few - 11
In a mixing bowl, combine the thick hung yogurt along with the honey, rosewater and the saffron strands with its milk
milk(1 tablespoon)saffron strands - a fewtablespoons honey(3)rose water(1 teaspoon)teaspoons water(3)tablespoons water(3)saffron strands - a fewwater(1 tablespoon) - 12
Mix well
- 13
Now add the strained gelatin mixture and mix vigorously
gelatin(1 teaspoon) - 14
Neatly spoon this yogurt mousse over the dry fruit layer in the dessert shot glass
- 15
Place in the refrigerator and allow it to set
- 16
To make the saffron cardamom glazeIn a saucepan, heat the sugar and water and bring to a boil
sugar(1 tablespoon)cardamom powder (elaichi) -(1/2 teaspoon)saffron strands - a fewrose water(1 teaspoon)teaspoons water(3)tablespoons sugar -(2)tablespoons water(3)saffron strands - a fewcardamom powder (elaichi)(1 teaspoon)water(1 tablespoon) - 17
Now reduce the flame, add the saffron strands along with the cardamom powder and mix
cardamom powder (elaichi) -(1/2 teaspoon)saffron strands - a fewsaffron strands - a fewcardamom powder (elaichi)(1 teaspoon) - 18
Make a slurry of the corn flour and water, mix well and add it into the saucepan
rose water(1 teaspoon)teaspoons water(3)tablespoons water(3)corn flour(1/2 teaspoon)water(1 tablespoon) - 19
Continue to cook until the glaze thickens
- 20
Turn off the flame
- 21
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
- 22
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
saffron strands - a fewsaffron strands - a few - 23
Serve Eggless Saffron Yogurt Mousse Recipe after a meal of Mint Pulao, Masoor Dal Tadka, Pyaz & Achar
saffron strands - a fewsaffron strands - a few
Rate this recipe
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Eggless Saffron Yogurt Mousse Recipe With Cardamom & Nuts
A vegetarian Fusion recipe with badam (almond), pistachios, sugar. Ready in 3h 5m, serves 4.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Eggless Saffron Yogurt Mousse Recipe With Dry Fruits we need hung yogurt
saffron strands - a fewsaffron strands - a few - 2
For this place the yogurt in a muslin cloth strainer and allow the excess water to be drained out
rose water(1 teaspoon)teaspoons water(3)tablespoons water(3)water(1 tablespoon) - 3
Allow it to hand overnight or a minimum 8 hours will help
- 4
To make the dry fruit base In a mortar and pestle, coarsely crush the nuts, transfer into a mixing bowl
- 5
Into this bowl with the dry fruits, add the sugar, butter and cardamom powder, mix well
sugar(1 tablespoon)butter(1 tablespoon)cardamom powder (elaichi) -(1/2 teaspoon)tablespoons sugar -(2)cardamom powder (elaichi)(1 teaspoon) - 6
Now, in the dessert shot glasses, put a tablespoon each of the dry fruit mix and press down firmly and set aside
- 7
To make the Mousse In a small mixing bowl, bloom the gelatin by combing the gelatin and water
rose water(1 teaspoon)gelatin(1 teaspoon)teaspoons water(3)tablespoons water(3)water(1 tablespoon) - 8
Wait for the gelatin granules to fully swell up
gelatin(1 teaspoon) - 9
Microwave for 30 seconds, ensuring all the granules have melted, strain and set aside
- 10
In a small mixing bowl, add the saffron strands and pour hot milk over it, set aside
milk(1 tablespoon)saffron strands - a fewsaffron strands - a few - 11
In a mixing bowl, combine the thick hung yogurt along with the honey, rosewater and the saffron strands with its milk
milk(1 tablespoon)saffron strands - a fewtablespoons honey(3)rose water(1 teaspoon)teaspoons water(3)tablespoons water(3)saffron strands - a fewwater(1 tablespoon) - 12
Mix well
- 13
Now add the strained gelatin mixture and mix vigorously
gelatin(1 teaspoon) - 14
Neatly spoon this yogurt mousse over the dry fruit layer in the dessert shot glass
- 15
Place in the refrigerator and allow it to set
- 16
To make the saffron cardamom glazeIn a saucepan, heat the sugar and water and bring to a boil
sugar(1 tablespoon)cardamom powder (elaichi) -(1/2 teaspoon)saffron strands - a fewrose water(1 teaspoon)teaspoons water(3)tablespoons sugar -(2)tablespoons water(3)saffron strands - a fewcardamom powder (elaichi)(1 teaspoon)water(1 tablespoon) - 17
Now reduce the flame, add the saffron strands along with the cardamom powder and mix
cardamom powder (elaichi) -(1/2 teaspoon)saffron strands - a fewsaffron strands - a fewcardamom powder (elaichi)(1 teaspoon) - 18
Make a slurry of the corn flour and water, mix well and add it into the saucepan
rose water(1 teaspoon)teaspoons water(3)tablespoons water(3)corn flour(1/2 teaspoon)water(1 tablespoon) - 19
Continue to cook until the glaze thickens
- 20
Turn off the flame
- 21
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
- 22
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
saffron strands - a fewsaffron strands - a few - 23
Serve Eggless Saffron Yogurt Mousse Recipe after a meal of Mint Pulao, Masoor Dal Tadka, Pyaz & Achar
saffron strands - a fewsaffron strands - a few
Rate this recipe
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