Manju Mahli’s easy version of this Indian dessert makes a wonderful dip for strawberries - the saffron turns the dessert a beautiful shade of pale yellow gold.
Place the saffron into a cup with the milk and leave it to soak for a couple of minutes
Whisk together the yoghurt (or crème fraîche), cream, honey and nutmeg in a separate bowl.
Gently stir the milk and saffron into the yoghurt mixture.
To serve, dip the strawberries into the shrikhand.
