My enthusiasm to cook, feed and entertain doubles up right about this time of the year – as the air outside gets colder and the evenings longer. More than cooking itself, I enjoy the planning part more. Spending time in the kitchen suddenly becomes less of a duty and more of a pleasure. But then, cooking has always been therapeutic for me.
Srikhand is one of my favorite desserts which is a traditional dessert in Gujarati and Maharastrian Cuisine. It’s nothing but hung or strained yoghurt mixed with sugar, saffron and nuts and then served chilled. Sounds incredibly easy, right?!! It is in fact easy to make. Something as infancy and plain as yoghurt can turn into a spoonful of delicious sunshine in just few steps.
I have added Mango pulp to make mango srikhand
- 2 cups Greek Yogurt
- 2-4 strands Saffron soaked in 1 tbsp. Milk
- ½ cup Granulated Sugar
- 1 cup sweetened Mango Pulp (I used Deep brand)
- ¼ tsp. Cardamom Seeds Powdered
- 1 tbsp. Pistachios chopped or sliced
- 1 tbsp. Fresh Cream
- Take saffron and milk in small bowl and microwave it for 20 seconds. Milk should be hot. Keep it aside for the saffron to soak in the milk.
- Take yogurt in a bowl, add sugar and, mix well until sugar dissolves and is well incorporated into yogurt
- Add mango pulp and mix it
- Add saffron, cardamom powder, fresh cream and mix. Don’t over mix it
- Taste the shrikhand, adjust sugar and mango pulp
- Chill the shrikhand until ready to serve
- Before serving, garnish it with sliced pistachios
Mango: I used store bought mango pulp but it can also be made at home by pureeing mango pieces. I used 1 cup and we liked it as it is. But for more mango flavor add another ¼ cup pulp.