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Sweet Shikand is a chilled sour-cream dessert flavored with sugar, cardamom, saffron, and ground almonds, then finished with mint and more almonds.

There is no cooking in the base recipe. Its key step is time: the mixed dessert rests in the refrigerator for at least three hours so the saffron can color and flavor the cream.

A final stir before serving redistributes the saffron and almonds. The mint garnish keeps the finish fresh against the rich, sweet dairy base.

Ingredients

• 2 cups light sour cream
• 4 tablespoons sugar
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron strands, broken
• 2 tablespoons almonds, coarsely ground
• 1 teaspoon almonds, coarsely ground, for garnish
• 3 fresh mint leaves, for garnish

Method

Combine the sour cream, sugar, cardamom, saffron, and 2 tablespoons ground almonds in a bowl and mix well. Refrigerate for at least 3 hours. Stir again before serving, then garnish with the remaining almonds and mint leaves. Makes 4 servings.