Shrikhand is a simple dessert popular in Maharashtra
(Western India). Yogurt is hung overnight to turn it into this thick creamy
consistency. The sweet essence and flavor of freshly ground cardamom and
generous scatter of nuts and raisins completes it. A popular variation,
Amrakhand, has mango pulp added to it. And this is what I made the other day for
my ‘mango pulp dessert’ series. A delicious refreshing bowl of mango-yogurt
goodness.
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
(Serves 2)
500g yogurt
1cup mango pulp
4tbsp sugar (or to taste)
1sp freshly ground cardamom
1tbsp golden raisins
1tbsp broken cashews
INSTRUCTIONS:
1.
Prepare a clean muslin cloth and fold in half to
get 2 layers. Put the yogurt in it and tie tightly. Let it hang over night to
drain out all the water. This gives a thick creamy ball of hung yogurt.
2.
Mix the yogurt with the mango pulp and sugar.
Whisk to a smooth creamy consistency.
3.
Put in serving bowls and keep in a the fridge
for a couple of hours or more allowing enough time for the sugar to dissolve
and amrakhand to cool down.
4.
Serve chilled, garnished with ground cardamom,
cashews and raisins.
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