Skip to main content

Mango Shrikhand Recipe


The Shrikhand is an Indian sweet that is prepared with yogurt cream, cardamom, saffron, sugar and serve chilled and is a great summer dessert. Instead of the spices used it can be flavored as you want, for example, using raspberries, blackberries, strawberries, etc. but if you like Indian sweets is a must try, moreover, is very simple. Some like to put the chopped pistachios also inside, to someone else like to replace sugar with condensed milk or cream. In India it is served with Puri, a kind of fried small chapati dumpling.


The Shrikhand is a sweet Indian cuisine prepared with cream yogurt, sugar, powdered cardamom and saffron is popular in western India. It is prepared by placing the yogurt cream in a cotton cloth and then placing in a colander to drain all over throughout the night. The next morning, mix the yogurt by adding sugar and a teaspoon of saffron in a bowl and mix thoroughly. Then you add the crushed cardamom and saffron dissolved in a little milk. You put it in the fridge to cool and then serve adding to its top sliced ​​almonds in a subtle way more coarsely crumbled pistachios and pomegranate seeds.


Mango Shrikhand Recipe

Prep Time: 10 mins ♥ Cook Time: 10 mins ♥ Total Time: 20 mins ♥ Yield: 4 servings

Ingredients:

4 cups natural yoghurt

4 tbsp sugar
1 tsp cardamom powder
1 mango
10 saffron strands
4 tbsp warm milk
1 tbsp pistachios
1 tbsp almonds
1 tsp rose water
Food colour
Few slices of mango


Recipe Method:

Drain the water from the yogurt over a bowl until the yoghurt becomes thick in consistency. Traditionally this is done by pouring the yogurt over a clean thin cloth, tying it and leave to drain by hanging it overnight or for around 6 hours.

Take out the strained yoghurt in a bowl. Dissolve the saffron into the warm milk until the milk turns yellowish orange and also the food colour in the same way. Mix mango puree, sugar, cardamom powder and dissolved saffron milk to yogurt and beat well till sugar dissolves.

Mix in most of the almonds and pistachios to the yogurt and sprinkle the rest on the top for decoration, add slices of mango or strawberries and rosewater.


Serve chilled

Comments

Carolyn Jung said…
I love really thick, tangy yogurt. And with mangoes? Yum!
Beyond Zephyr said…
That looks so yummy, and mouth-watering sweet!
Heaven said…
This looks delicious. Thanks for sharing it ~
this looks so yummy...first time here and will be visiting again...following you now.

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Mysore Pak Recipe

The Mysore Pak is an Indian dessert originating in the state of Karnataka in southern India, but it is widely consumed throughout peninsular India and especially Tamil Nadu, Andhra Pradesh and Kerala. There are 2 ways to prepare it, soft or more solid, with generous amounts of melted butter or ghee, chickpea flour and sugar. Of course people prepare these delicacies especially for the feast of Diwali, the festival of lights.

The mysore pak was originally known as masoor pak, and was made with masoor dal flour. The exact origin of the recipe is unknown, although some claim that it was created in or near the Mysore Palace by a cook raised in the Kakasura Madappa. Its history dates back to, probably sometime in the 17th or 18th century Mysore, where during the reign of King Krishna Raja Wadiyar IV, the recipe was invented in the kitchens of the palace by the chef Kakasura Madappa. Having no idea for his creation, Madappa decided to call the recipe Mysore Pak, which means in Sanskrit and…