Dads Favourite Yummy Indian Dessert Shrikhand Recipes

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DAD'S FAVOURITE YUMMY INDIAN DESSERT - SHRIKHAND



Dad's Favourite Yummy Indian Dessert - Shrikhand image

From the Thursday magazine, this was submitted by Molly Carvalho. Preparation time includes refrigeration time. My dad adores this dessert:) Preparation time includes refrigeration time.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups low-fat plain yogurt
1 cup sugar, ground
1/4 teaspoon cardamom powder
1/4 teaspoon ground nutmeg (jaifal)
3 -5 saffron strands, soaked in
1 tablespoon of hot milk
2 tablespoons pistachios, finely chopped

Steps:

  • Put the yogurt in a thick cloth.
  • Tie it and hang it up to drain out the water for an hour.
  • Put the remaining yoghurt that is inside the cloth into a container.
  • Add in the sugar.
  • Whip it nicely till the mixture is soft and smooth.
  • Add in the soaked saffron with the milk, nutmeg (jaifal) powder and cardamom powder.
  • Transfer the mixture into a serving dish.
  • Garnish with finely chopped pistachios.
  • Refrigerate for 30 minutes.
  • Serve as a dessert!
  • Remember to eat less of your meal because you'll want to eat more of this yummy treat!

Nutrition Facts : Calories 373, Fat 5.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 173.9, Carbohydrate 68.6, Fiber 0.5, Sugar 67.5, Protein 13.8

SHRIKHAND



Shrikhand image

Heres a classic Indian dessert, made with drained yogurt, cardamom, and saffron. The saffron is toasted until brittle so that you can grind it easily. If you grind your own cardamom seeds, use only a half teaspoon instead of the quantity in our recipe. Time does not include One hour refrigeration.

Provided by NcMysteryShopper

Categories     Dessert

Time 14m

Yield 4 serving(s)

Number Of Ingredients 7

5 -8 saffron strands
1 quart plain yogurt
3/4 teaspoon ground cardamom
2 tablespoons water
1/3 cup confectioners' sugar (more to taste)
1/4 cup shredded coconut, unsweetened if possible
1 mango, cut into thin slices

Steps:

  • In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
  • Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
  • Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
  • Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.

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