Shikand
Ricotta and whipping cream form a creamy shikand flavored with saffron, cardamom, and almonds. Three variations let fruit or extra spice change the character of the chilled dessert.
Choose banana or raisin with ginger and cinnamon, coconut or fennel, or a pear compote seasoned with peppercorns and cinnamon. Each variation changes the fruit or spice profile while retaining the chilled base.
Each variation is folded into the shikand before chilling, so the dessert keeps the same cold, set character while taking on a different fruit or spice profile.
Ingredients
- 1 cup ricotta cheese
- 1 cup whipping cream
- 4 tablespoons sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon saffron strands, broken
- 3 tablespoons almonds, coarsely ground, plus 1 teaspoon for garnish
- 3 fresh mint leaves, for garnish
- Variation 1: 1/2 teaspoon ghee, 1/4 teaspoon minced ginger, one 2-inch (5-cm) cinnamon bark piece, 1 cup sliced bananas and/or 1/4 cup raisins
- Variation 2: 2 tablespoons grated coconut and/or 1/2 teaspoon fennel seeds
- Variation 3: 1/2 teaspoon ghee, 1/4 teaspoon freshly ground red peppercorns, 1/4 teaspoon cinnamon, 1 cup chopped pear, and up to 2 tablespoons water if needed
Method
Combine ricotta, cream, sugar, saffron, cardamom, and the 3 tablespoons of almonds. Select a variation before chilling. For banana or raisins, briefly fry ginger and cinnamon bark in ghee for 30 seconds to 1 minute, then add the fruit and fold it into the base; take out the bark before serving. Coconut or fennel can be stirred in directly. For pear, warm the peppercorns and cinnamon in ghee, cook the chopped fruit until soft, and add up to 2 tablespoons of water only if needed. Let that mixture cool a little before folding it through. Refrigerate the finished dessert and garnish with mint and the remaining almonds.