Rose Shirkhand With Saffron Poached Pears
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Recipe Card
For the Rose Shrikhand
ingredients
- 2 cups greek yogurt
- 1/2 cup powdered sugar, honey, or powdered coconut sugar
- 1 teaspoon ground cardamom
- 1 teaspoon saffron, soaked in 2tbsp warm milk
- 2 tablespoons rose water
- 2 tablespoons dried and ground rose petals
For the Poached Pears
ingredients
- 2 pears, peeled, cored, and cut in half
- 2 cups water
- 1 cup cane sugar or honey
- 1 teaspoon saffron
- 4 cardamom pods, crushed
- 2 tablespoons rose water
- 2 tablespoons dried rose petals
- 1/2 cup chopped toasted pistachios and almonds, for garnish
- 2 tablespoons rose petals, for garnish
Saffron Poached Pears
Method
Step 1
In a small saucepan, on medium heat, add the water, sugar, saffron, cardamom pods, dried rose petals.
Step 2
Once the sugar dissolves, add in the pear halves and cover the pan, and bring to a boil.
Step 3
Reduce heat and allow to simmer for 20 minutes.
Step 4
Remove from heat, add rose water, and cover for an additional hour until cool. Refrigerate pears in liquid for an addition 2 hours.
For the Rose Shrikhand
Step 1
Strain the greek yogurt, and whip until smooth. Add in the ground cardamom, saffron, rose water, ground dried rose petals, powdered cane sugar and mix until well blended.
Step 2
In a large shallow bowl, add the Rose Shrikhand and make a small well for the poach pears. Slice the poached pears thin, and make a fan on top of the shrikhand.
Step 3
Garnish with the chopped nuts and dried rose petals.