Shrikhand fool from Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture (page 278) by Farokh Talati

  • almonds
  • lemons
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can use home-made natural yoghurt or store-bought Greek yoghurt, and can substitute runny honey for pomegranate molasses, unsalted butter for ghee, caster sugar for icing sugar, and almonds for pistachio nuts. Allow to strain for 2 hours.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use home-made natural yoghurt or store-bought Greek yoghurt, and can substitute runny honey for pomegranate molasses, unsalted butter for ghee, caster sugar for icing sugar, and almonds for pistachio nuts. Allow to strain for 2 hours.

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