Indian desserts are always adventures in crazy flavour combinations. To me they are big and bold, very generous. This recipe is a happy-making combination of fresh, bright ingredients, bringing joy at either dessert or breakfast. It is a simplification of Jaden Hair’s Yoghurt Sundae with Saffron & Pomegranate, and also of Chow’s version of the same.
Here the collision of yoghurt’s tart sourness with the floral sweetness of honey is the foundation sensation (ancient Indian records call this “the food of the gods”, the origin of the saying). Every ingredient deepens the contrast: pomegranate tartness against buttery saffron; kiwi’s sweet zing against pistachio’s mellow salt; the palette of ruby, sunset gold and emerald. These deep, ancient flavours pack serious spiritual punch.
I urge you to try this recipe readers, as I’m sure you’ll be surprised at the complexity and intensity. As usual I should love to hear your thoughts on tweaks to the fruit and spice combinations.
- Serves: 8
- Preparation time: 10 minutes
- 1L Indian or Greek yoghurt
- 16 tbsp honey
- 1gm saffron threads
- 3 tbsp pistachios, roughly chopped
- seeds of 1 pomegranate
- 2 kiwi fruit, sliced into small pieces
Serve the yoghurt into bowls and drizzle each with honey. Scatter the pomegranate, kiwifruit, saffron and pistachios over the top. Serve!