Apricot Shrikhand

           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.