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 typically flavored with saffron and cardamom powder for the original version.
However, I gave a healthy twist by adding some strawberry and fresh rose petals puree and it turned out real yummy. I also used low fat yoghurt for the recipe and flavored it with rose water and cardamom powder. This fruit based dessert is an ideal party recipe or can be prepared for any festive occasion. Enjoy it chilled as an after meal dessert or with poori. So check out the step by step pictorial recipe to prepare this summer treat.
- 2 cups yoghurt (I used low fat)
- 7-8 strawberries, sliced
- petals of 5-6 small red roses
- 1/4 cup powdered sugar
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- 1 tsp. chopped pistachios, almonds & 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.
Blend the strawberries and the rose petals into a smooth puree.
Transfer the puree to a pan. Add the sugar & simmer on a low flame till it is reduced and slightly thick. Keep aside to cool.
In a bowl, whisk together hung yoghurt and the reduced strawberry-rose mix. Pass it through a sieve to remove any granules.
Add the rose water and cardamom powder. Give it a mix. Chill till serving time.
Enjoy garnished with chopped pistachios, almonds, rose petals and a sprig of mint.
Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.
Blend the strawberries & the rose petals into a smooth puree.
Transfer the puree to a pan. Add the sugar & simmer on a low flame till it is reduced & slightly thick. Keep aside to cool.
In a bowl, whisk together hung yoghurt & the reduced strawberry-rose mix.
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