Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavoured with saffron and cardamom powder for the plain version.
Today I tried it with some apricot and it turned out simply yummy. I used a healthy combination of low fat yoghurt and brown sugar. I flavoured it with rose water along with cardamom powder and saffron. This healthy dessert is best enjoyed chilled or at room temperature as an after meal dessert or with poori.
- 400 gms yoghurt
- 200 gms. dried apricots, pitted
- 1 tbsp. sugar (opt)
- 1/2 tsp. lime juice
- pinch of salt
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- pinch of saffron
- chopped pistachios, dried rose petals and cherries to garnish
Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.
Soak the apricots overnight in 1 cup water. Then blend into a smooth paste. Heat a pan and simmer the apricot paste, sugar, lime juice, pinch of salt, saffron and cardamom powder till reduced and slightly thick. Keep aside to cool.
In a bowl, whisk together hung yoghurt and the reduced apricot. Pass it through a sieve to remove the granules.
Add the rose water and mix well. Chill before serving the shrikhand in individual bowls, garnished with chopped pistachios, cherries and rose petals.