Sweet Corn 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 flavored with saffron and cardamom powder for the original version. 

         So, check out my version of this yummy Shrikhand, where I used some low fat yoghurt along with the reduced puree of sweet corn. It makes for a perfect summer treat and turns this humble dessert healthy and delicious.

           

           Be sure to have this visually appealing dessert chilled for a divine experience. I simply love to dig into this melt-in-the-mouth delicacy. This was my first try at making this Sweet Corn Shrikhand and it turned out just amazing. 

           It is perfect for any festive occasion and is a great party recipe too. You can also relish it as an after-meal dessert. Garnish as desired and Voila!! You have a yummy and a fuss-free healthy dessert in a jiffy. So check out the step by step pictorial recipe to prepare this sweet indulgence. 

• 2 cups yoghurt (I used low fat)
• 2 cups sweet corn
• 2-3 tbsp. powdered sugar
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. chopped pistachios, few corn kernels & few strands of saffron 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 sweet corn along with 1/4 cup water into a puree.

           Transfer it to a pan and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

           To the hung yoghurt, add the reduced sweet corn and mix well. 

           Now add the powdered sugar, cardamom powder and saffron. 

           Whisk well till smooth and strain it. Refrigerate till serving time.

           Garnish with chopped pistachios, corn kernels and few strands of saffron.

           Serve as a festive dessert, as an after meal dessert or anytime you desire.

Note - 

As it was my first try I realized it's better to strain the blended sweet corn puree first before reducing it. This will help to retain the added flavors. 

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 sweet corn along with 1/4 cup water into a puree. Transfer it to a pan.

Simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

To the hung yoghurt, add the reduced sweet corn & mix well.

      Now add the powdered sugar, cardamom powder & saffron. 

                    Whisk well till smooth.

                     Strain it.

                      Refrigerate till serving time.

   Garnish with chopped pistachios, corn kernels & few strands of saffron.

Serve as a festive dessert, as an after meal dessert or anytime you desire.

Black Cherry 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 flavored with saffron and cardamom powder for the original version. However, you can make it a bit healthy and appetizing by adding any fruit of your choice.

        

            So, check out my version of this yummy Black Cherry Shrikhand, where I used some low fat yoghurt along with the fruit puree. It makes for a perfect summer treat. 

           Be sure to have this visually appealing dessert chilled for a divine experience. I simply love to dig into this melt-in-the-mouth delicacy. If you are a fan of any fruit based shrikhand, you will simply love this dessert. 

           It is perfect for any festive occasion and is a great party recipe too. You can also relish it as an after-meal dessert. Garnish as desired and Voila!! You have a yummy and a fuss-free healthy dessert in a jiffy. So check out the step by step pictorial recipe to prepare this sweet indulgence. 

• 400 gms. low fat yoghurt
• 1 cup black cherry
• 2 tbsp. brown sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• chopped nuts to garnish

           Deseed the black cherries & chop them into small pieces. Blend them into a puree.

           Transfer it to a pan and simmer on a low flame till all the moisture has evaporated. Keep aside to cool. 

           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.  

           In a bowl, take the hung yoghurt, reduced blueberry, sugar to taste, cardamom powder and rose water. Whisk well till smooth and refrigerate till serving time. You can strain it if preferred. 

          Spoon into individual bowls. Garnish with chopped nuts and a cherry on the top. Serve as a festive dessert, as an after meal dessert or anytime you desire.

Deseed the black cherries & chop them into small pieces. Blend them into a puree.

                Transfer the puree into a pan. Simmer on a low flame ....

       ... till all the moisture has evaporated. Keep aside to cool. 

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. 

Mix the hung yoghurt, reduced black cherry, sugar, cardamom powder & rose water. 

                   Whisk well till smooth and refrigerate till serving time.

Spoon into individual bowls. Garnish with chopped nuts & a cherry on the top. Serve as a festive dessert, as an after meal dessert or anytime you desire.

Mango Shrikhand / Aamrakhand (Maharashtrian Dessert)

 

           Mango Shrikhand is a traditional Maharashtrian dessert prepared with hung yoghurt and mango puree for an awesome after meal dessert. It is a favorite mango dessert during the mango season. This dessert is also called Aamrakhand and is apt for special occasions and festivals like Diwali, Gudi Padwa, Ganesh Festival, etc. It simply tastes heavenly if served chilled. 

            It is a very easy dessert and can be made in no time if you have the hung yoghurt ready sitting in your refrigerator. Rose water or Kewra water may be added if preferred.

            You can also enjoy this Shrikhand with poori for a comforting meal. So go ahead and treat yourself to this delicacy by checking out the step by step pictorial recipe to prepare this popular no-cook dessert.

• 1 cup mango puree 
• 400 gms. yoghurt 
• 1/4 cup powdered sugar
• 1/4 tsp. cardamom powder
• a pinch of saffron soaked in 1 tbsp. milk
• few mango cubes to garnish
• 1 tsp. chopped pistachios to garnish
• 1 tsp. dry rose petals to garnish
• few strands of saffron to garnish

           Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl underneath and refrigerate it overnight. The thick hung yoghurt is used for this recipe. 

           Transfer the hung yoghurt to a mixing bowl. Add the mango puree and sugar.  Mix together and pass it through a sieve to avoid any lumps.

           Add cardamom powder and saffron milk. Give it a mix.

           Serve chilled, garnished with mango cubes, chopped pistachio, saffron and dry rose petals.  

                     Transfer the hung yoghurt to a mixing bowl.

                     Add the mango puree and sugar. 

                         Mix together.

                   Pass it through a sieve to avoid any lumps.

               Add cardamom powder & saffron milk. Give it a mix.

Serve chilled, garnished with mango cubes, chopped pistachio, saffron & dry rose petals.  

Thandai Shrikhand

 

           Shrikhand is a rich and creamy 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 flavored with saffron and cardamom powder for the original version. 

          However, I gave a healthy twist by adding some Thandai powder and it turned out simply yummy. I used a healthy combination of low fat yoghurt and jaggery. I flavored it with rose water, cardamom powder and saffron. This healthy dessert is an ideal party recipe or can be prepared for any festive occasion. It is best enjoyed chilled as an after meal dessert or with poori. Choice is yours. So check out the step by step pictorial recipe to prepare this healthy summer treat. 

• 500 gms. low fat yoghurt
• 1/2 cup Thandai powder
• 1/4 cup jaggery powder or to taste
• pinch of saffron soaked in 2 tbsp. milk
• 1 tbsp. crushed dry rose petals, 
• 1/4 tsp. cardamom powder
• a pinch of dry rose petals, chopped nuts, Thandai powder and saffron 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. 

          Transfer the hung yoghurt to a bowl. Add Thandai powder and jaggery powder. Whisk well to get a smooth and creamy texture. 

          Add the saffron milk, rose water and cardamom powder. Give it a mix. Chill till serving time. 

         Enjoy garnished with chopped nuts, rose petals, Thandai powder and few strands of saffron.

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. 

                 Transfer the hung yoghurt to a bowl. 

Add Thandai powder & jaggery powder. Whisk well to get a smooth and creamy texture. 

Add the saffron milk, rose water & cardamom powder. Give it a mix. Chill till serving time.

Enjoy garnished with chopped nuts, rose petals, Thandai powder & saffron.

Strawberry Rose Shrikhand (Hung Yoghurt based Dessert - Maharashtrian Style)

 

          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.

                     Pass it through a sieve to remove any granules. 

Add the rose water & cardamom powder. Give it a mix. Chill till serving time. 

Enjoy garnished with chopped pistachios, almonds, rose petals & a sprig of mint.