Shrikhand

If you’ve never eaten shrikhand before, then a relentless Indian summer is the ultimate time for your initiation. Made with a simple base of hung curd and sugar, flavoured with saffron and cardamom, it’s creamy but light and impossibly delicious. It should be enjoyed chilled and since this is mango season, if you add fresh mango pulp to the base, you will have a bowl of heaven called aamrakhand. Or, just add chopped mango for the best of both worlds. This is the only shrikhand I really really love to eat.

• 1 litre whole milk
• 2 litres skim milk
• 2 tbsps curd/plain yoghurt as a starter
• Granulated or caster sugar (the quantity varies)
• A pinch of saffron
• 1 tsp cardamom powder (freshly ground is best)
• 6 to 8 Alphonso mangoes (chopped or the mango pulp variation)