Peach Shrikhand Recipes

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PEACH SHRIKHAND



Peach Shrikhand image

Served as either a refreshing summer dessert or a side dish with puris (puffed whole-wheat flatbread), shrikhand is a quintessential Indian dish. It is typically made with strained full-fat yogurt and mango purée; this version swaps in ripe peaches enlivened with Baraka cardamom ($15, diaspora.com) and Kashmiri saffron ($18, diaspora.com).

Provided by Archana Pidathala

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h10m

Number Of Ingredients 6

2 cups full-fat Greek yogurt
2 medium peaches, pitted and peeled (or 1/2 cup peach purée), plus 1 peach, sliced or diced, for serving
1/2 cup confectioners' sugar
1/4 teaspoon cardamom seeds (from 2 to 3 pods), such as Diaspora Baraka, ground to a powder
Pinch of saffron threads (about 20), such as Diaspora
Dried rose petals, such as Diaspora Panneer, and chopped roasted unsalted pistachios, for serving

Steps:

  • Place yogurt in cheesecloth set in a strainer over a bowl. Gather corners of cheesecloth and tie into a knot. Refrigerate 24 hours. (This will yield about 1 cup strained yogurt.) Transfer to a large bowl; whisk until smooth.
  • Combine peeled peaches, sugar, cardamom, and half of saffron in a food processor; pulse to combine well. Add all but a few tablespoons of mixture to strained yogurt and whisk until well combined.
  • Fold in remaining purée. Refrigerate at least a couple of hours and up to 2 days before serving, garnished with sliced peaches, remaining saffron, rose petals, and pistachios.

SHRIKHAND AND POORIS



Shrikhand and Pooris image

Provided by Aarti Sequeira

Time 1h50m

Yield 6 servings

Number Of Ingredients 11

6 cups whole-milk Greek yogurt
1/2 to 3/4 cup superfine sugar
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Pinch of saffron threads (optional)
1/2 cup sour cream (optional)
1/4 cup golden raisins
1/4 cup chopped pistachios
2 cups whole-wheat flour
1 teaspoon salt
1 tablespoon vegetable oil, plus more for deep-frying

Steps:

  • Make the shrikhand: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Then tie the bundle onto a wooden spoon. Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight.
  • Empty the thickened yogurt into a bowl; whisk until very smooth. Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using). Taste and add more sugar, if desired. Shrikhand is supposed to be slightly tart. If it's not, add some or all of the sour cream.
  • Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top. Cover and chill for at least 1 hour.
  • Make the pooris: Mix the flour and salt in a large bowl. Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water. Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes. Cover with a damp cloth and let rest, 30 minutes.
  • Divide the dough in half; roll each portion into a 1/16-inch-thick round. Cut out about 20 circles using a 2 1/2-inch round cookie cutter.
  • Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F. Line a colander with paper towels. Fry the pooris in batches until golden brown, 1 minute per side. Remove with a slotted spoon; drain in the colander. Serve the hot pooris with the cold shrikhand.

GUJARATI SHRIKHAND



Gujarati Shrikhand image

Shrikhand is a Gujarati sweet yogurt dish. It can be eaten by itself or as part of a meal. I like it with pooris.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 3h20m

Yield 4

Number Of Ingredients 7

6 cups plain yogurt
2 large pinches saffron threads
2 tablespoons warm milk
4 cups confectioners' sugar, or to taste
1 teaspoon ground cardamom
¼ cup chopped pistachio nuts
2 drops yellow food coloring

Steps:

  • Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
  • Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.

Nutrition Facts : Calories 752.2 calories, Carbohydrate 148.9 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 4.3 g, Sodium 297.2 mg, Sugar 144.4 g

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