Shrikhand – 3 ways

I was introduced to Shrikhand way back in Vancouver, BC by one of our friendly acquaintance, we (my hubby and I) called “Aunty”. She is one of the sweetest ladies I know very lively person to be with. She made Shrikhand and served to us during our visit to her house. I instantly loved the dessert. Rich, creamy, tangy, sweet yogurt flavored with cardamom and saffron. 

Over the years we had this dessert occasionally here and there at parties and get togethers. Never really tried to make it on my own. Recently I did Shivratri fast for Lord Shiv and wanted to make a quick and simple dessert for the festival. My dear friend who lives in Toronto suggested I make Shrikhand. Sure I made and loved the outcome.

Now I wanted to try this dessert with different flavors. My version is served in a shot glass with 3 flavors -bottom layer cardamom flavor, middle layer is the classic flavor with saffron and almonds and the top layer is rose with pistachios. Try it for yourself and enjoy this cool and creamy dessert.

 

Servings

About 8-10

Prep Time

6-8 hours to drain the whey plus 20-30 minutes

Cook Time

30 minutes

Total Time

7-9 hours

INGREDIENTS

  • 4 cups or 32 oz Yogurt

For cardamom flavor:

  • 1 tsp cardamom powder
  • 6-8 tsp sugar

For saffron flavor:

  • Few strands of saffron
  • 2 tsp milk
  • 6-8 tsp sugar
  • 4 tsp finely chopped almonds

For rose flavor:

  • ½ cup raspberries
  • 4-6 tbsp dried rose petals
  • 2 tsp rose water
  • 6-8 tsp sugar
  • 4 tsp finely chopped pistachio
  • To serve 4 oz shot glasses

PREPARATION

Step 1
First drain the yogurt in a strainer overnight or for 6 hours in the refrigerator. When done divide the yogurt equally among 3 bowls, about 1 ¼ cup each.

Step 2
For cardamom flavor, mix sugar and cardamom powder with yogurt. Whisk until well combined.

Step 3
For the saffron flavor, warm milk and add saffron and let stand for 5-10 minutes. After 10 minutes add the saffron milk, sugar and chopped almonds to the yogurt and combine well.

Step 4
For the rose flavor, wash the raspberries and dry. Take a pan add the berries along with rose petals and sugar. Cook for about 15 minutes stirring in between. Add rose water and cook for about 5 minutes until it is thick and saucy. Cool completely. Add the last bowl of yogurt to the sauce and combine well.

Step 5
To serve layer the cardamom flavor at the bottom of the shot glass with a spoon or a piping bag dividing among 8-10 glasses.

Step 6
Next layer the saffron flavored yogurt followed by rose flavor. 

Step 7
Decorate with pistachios on top and refrigerate until ready to serve.

Notes: I used a frosting bag with a regular tip to pipe the different flavors or you could spoon the layers. If you are using frosting bag do not add nuts to the bag and add it later on top as it can clog the tip.

This is a great make ahead dessert for any occasion and will surely impress your guests.

2 Comments

  1. Veena

    All time favorite. But never thought of this idea. 😋😋

    Reply
    • Fusion Kitchen Tales

      Shrikhand always reminds me of you.

      Reply

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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