Fruit Yogurt Dessert
Chilled fruit yogurt dessert (yogurt-forward fruit cream) with hung curd or Greek yogurt, honey, cardamom, and seasonal fruit. No cook, ready after a short chill.
Equipment
- Fine mesh strainer with muslin or cheesecloth, if hanging dahi
- Mixing bowl and whisk
- Serving bowls or dessert cups
Ingredients
For the yogurt base
- 2 cups full-fat plain dahi (yogurt) to hang; or use 1 cup plain Greek yogurt and skip hanging
- 2-3 tablespoons honey or date syrup to taste
- 1/4 teaspoon cardamom powder (elaichi)
- 6-8 saffron strands optional; soaked in 1 tablespoon warm milk
- pinch salt optional; brightens the fruit
For the fruit (about 2 cups total, chopped)
- 1/2 cup seedless grapes halved
- 1/2 cup pomegranate arils
- 1/2 cup apple or pear diced small
- 1/2 ripe banana sliced; add just before serving
- 1/2 cup ripe mango cubes or strawberries optional; when in season
For garnish
- 2 tablespoons chopped pistachios or almonds
- pomegranate arils extra, for topping
- saffron strands or honey drizzle optional garnish
Instructions
Make hung curd (skip if using Greek yogurt)
- Line a strainer with muslin and set it over a bowl. Spoon in the 2 cups dahi. Tie or cover and refrigerate 4 to 5 hours (or overnight) until thick and scoopable. Discard or save the whey. You should have about 1 cup hung curd.
Whisk the base
- Add hung curd or Greek yogurt to a mixing bowl. Whisk 2 to 3 minutes until smooth, glossy, and slightly fluffy with no lumps.
- Whisk in honey or date syrup, cardamom, optional saffron milk, and the optional pinch of salt. Taste and adjust sweetness. The base should taste a touch sweeter than you want in the final bowl; fruit will balance it.
Fold fruit and chill
- Pat all fruit dry. Gently fold in grapes, pomegranate, apple or pear, and any mango or berries. Reserve banana for later if chilling longer than 1 hour.
- Cover and refrigerate at least 30 minutes, up to overnight for the base-plus-sturdy-fruit mix.
- Just before serving, fold in banana if using. Spoon into bowls. Top with pistachios, extra pomegranate, and a few saffron strands. Serve cold.
Notes
Greek yogurt shortcut: Use 1 cup plain full-fat Greek yogurt and start at the whisk step. If it tastes tangy, whisk in 1 extra teaspoon honey.
Vegan: Use thick coconut yogurt or a strained plant yogurt and maple or date syrup. Texture varies by brand; chill well.
Make-ahead: Whisk the sweetened yogurt base up to 2 days ahead. Fold sturdy fruit (apple, grapes, pomegranate) a few hours before serving; add banana and soft berries at the table.
Sweeter fruit means less honey. Very ripe mango or grapes may need only 1 to 2 tablespoons sweetener.
Storage: Keep leftovers covered in the fridge up to 2 days. Stir before serving; expect a little whey from the fruit.
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