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Tuesday, 24 November 2015

Simple & Easy Plum Shrikhand (Hung Yoghurt based Dessert - Maharashtrian Style)


           Shrikhand is a traditional Maharashtrian Sweet 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 plum and it turned out simply delicious. I used a healthy combination of low fat yoghurt and brown sugar. I flavoured it with rose water along with cardamom powder. It is enjoyed as it is for an after meal dessert or with poori. So please follow a step by step guide with pictures to prepare it.









  • 400 gms yoghurt (I used low fat)
  • 3-4 tbsp. brown sugar, powdered
  • 4 plums, sliced
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • 1 tsp. chopped pistachios & rose petals 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. The whey collected can be saved for later use. 

          Blend the plum to a smooth paste. Heat a pan and simmer the plum paste, sugar and cardamom powder till reduced and slightly thick.

          In a bowl, whisk together hung yoghurt and the reduced plum to a smooth paste. 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 and rose petals.





                    Pour the yoghurt in a cheese cloth and place on a strainer. Keep in the 
                    refrigerator overnight. Use the thick hung yoghurt for the recipe.




                               Slice the plum and blend it to a smooth paste.




                 In a pan, simmer the plum paste, sugar & cardamom powder till reduced and 
                 slightly thick.




                               The reduced plum paste.




                   In a bowl, whisk the hung yoghurt and the reduced plum to a smooth paste. 




                              The whisked plum shrikhand.




                               Pass it through a sieve to remove the granules. 




                               Add rose water and mix well.



                               Garnish with chopped pistachios and rose petals. Serve chilled.













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