1

To begin making the Eggless Saffron Yogurt Mousse Recipe With Dry Fruits we need hung yogurt. For this place the yogurt in a muslin cloth strainer and allow the excess water to be drained out. Allow it to hand overnight or a minimum 8 hours will help.

To make the dry fruit base 

1

In a mortar and pestle, coarsely crush the nuts, transfer into a mixing bowl. 

2

Into this bowl with the dry fruits, add the sugar, butter and cardamom powder, mix well. 

3

Now, in the dessert shot glasses, put a tablespoon each of the dry fruit mix and press down firmly and set aside. 

To make the Mousse 

1

In a small mixing bowl, bloom the gelatin by combing the gelatin and water. Wait for the gelatin granules to fully swell up. 

2

Microwave for 30 seconds, ensuring all the granules have melted, strain and set aside. 

3

In a small mixing bowl, add the saffron strands and pour hot milk over it, set aside. 

4

In a mixing bowl, combine the thick hung yogurt along with the honey, rosewater and the saffron strands with its milk. 

5

Mix well. Now add the strained gelatin mixture and mix vigorously. 

6

Neatly spoon this yogurt mousse over the dry fruit layer in the dessert shot glass. Place in the refrigerator and allow it to set. 

To make the saffron cardamom glaze

1

In a saucepan, heat the sugar and water and bring to a boil. 

2

Now reduce the flame, add the saffron strands along with the cardamom powder and mix. 

3

Make a slurry of the corn flour and water, mix well and add it into the saucepan. 

4

Continue to cook until the glaze thickens. Turn off the flame. Mix vigorously to bring it down to room temperature, then spoon over the set mousse and let it set in the refrigerator for at least 3 to 4 hours or until chilled completely. 

5

The Eggless Saffron Yogurt Mousse will stay in the refrigerator for 4 to 5 days and hence you can make it in advance before a upcoming party at home.

6

Serve Eggless Saffron Yogurt Mousse Recipe after a meal of  Mint Pulao, Masoor Dal Tadka, Pyaz & Achar