Creamy Saffron Yogurt Mousse with Cardamom & Crunchy Nuts (Eggless)

Eggless Saffron Yogurt Mousse with Cardamom and Nuts

A creamy, aromatic dessert perfect for any occasion, this Eggless Saffron Yogurt Mousse recipe combines the richness of yogurt with the luxurious flavors of saffron, cardamom, and nuts. This fusion dessert will delight your taste buds with its unique flavors and textures, making it an ideal choice to end a meal.

Ingredients

Nutritional Information (Per Serving)

Preparation Time and Serving

• Prep Time: 3 hours (including chilling time)
• Cook Time: 5 minutes
• Total Time: 3 hours 5 minutes
• Servings: 4

Instructions

Step 1: Prepare the Hung Yogurt

To achieve a thick and creamy texture, use hung yogurt. Begin by placing the yogurt in a muslin cloth or cheesecloth-lined strainer. Allow it to drain for at least 8 hours or preferably overnight. This process will remove excess moisture, resulting in a thicker, richer yogurt base for the mousse.

Step 2: Make the Dry Fruit Base

1. In a mortar and pestle, coarsely crush the almonds and pistachios.
2. Transfer the crushed nuts into a mixing bowl, then add 1 tablespoon of sugar, 1 tablespoon of butter, and 1/2 teaspoon of cardamom powder. Mix thoroughly until the nuts are well-coated with the butter and sugar mixture.
3. Spoon a tablespoon of the dry fruit mixture into each dessert shot glass, pressing down firmly to create a stable base. Set aside.

Step 3: Prepare the Mousse

1. In a small bowl, bloom the gelatin by adding 3 teaspoons of water. Allow it to sit until the gelatin granules swell.

2. Microwave the gelatin for 30 seconds, stirring to ensure all granules dissolve. Strain to remove any lumps and set aside.

3. In another small bowl, warm the milk and add a few saffron strands. Let it steep for a few minutes to infuse the milk with saffron flavor.

4. In a mixing bowl, combine the thick hung yogurt, honey, rose water, and saffron-infused milk. Mix thoroughly until smooth.

5. Add the dissolved gelatin to the yogurt mixture, stirring vigorously to incorporate.

6. Gently spoon this yogurt mousse over the dry fruit layer in each dessert glass, filling them about three-quarters of the way. Place the glasses in the refrigerator and allow the mousse to set for at least 1 hour.

Step 4: Prepare the Saffron Cardamom Glaze

1. In a small saucepan, add 2 tablespoons of sugar and 3 tablespoons of water. Bring to a gentle boil over medium heat.

2. Reduce the heat to low, add a few more saffron strands and 1 teaspoon of cardamom powder, stirring to combine.

3. Make a cornflour slurry by mixing 1/2 teaspoon of cornflour with 1 tablespoon of water. Add this slurry to the saucepan and cook until the glaze thickens to a syrupy consistency. Remove from heat and allow it to cool to room temperature.

4. Once cooled, spoon a thin layer of the saffron glaze over the set mousse in each glass. Return to the refrigerator and chill for another 3-4 hours, or until completely set.

Step 5: Serve and Enjoy

Your Eggless Saffron Yogurt Mousse is now ready to serve! Garnish with additional crushed nuts and a sprinkle of saffron strands, if desired. This dessert pairs beautifully after a savory Indian meal such as Mint Pulao and Masoor Dal Tadka for a refreshing, aromatic finale.

Storage Tips

This mousse can be stored in the refrigerator for up to 4-5 days, making it an excellent make-ahead dessert for gatherings and parties.