Strawberry Shrikhand

Indian dessert prepared from strained yogurt by mixing it with sugar, nuts and aromatic spices. I have given a fruity twist to the traditional shrikhand by adding strawberries which impart a vibrant colour, enhance its flavour and make it healthier.

Strawberries are packed with health-boosting nutrients and anti-oxidants, however, if you want to make it absolutely guilt-free; you can add sweetener instead of sugar.

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Serves: 2

Strawberry Shrikhand
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Ingredients

  1. 1 cup full-fat yogurt
  2. 3 tablespoons icing or powdered sugar
  3. 8-10 ripe strawberries
  4. 1 tablespoon chopped pistachios

Method

  1. Place a fine strainer on a bowl and pour the yogurt in the strainer. Cover it and place the strainer (along with the bowl at the bottom) in the fridge overnight. The water seeping out from the yogurt will get collected in the bowl. You can discard this water or use it in paratha dough.
  2. Transfer the strained yogurt in a deep bowl and keep it aside.
  3. Chop 2 -3 strawberries and keep them aside. Put the remaining strawberries in a grinder and grind into a smooth paste without adding any water.
  4. Take 3 tablespoons of strawberry paste in a small pan, add 1 tablespoon powdered sugar and cook it on low heat while stirring continuously till it reduces to about 2 tablespoons and gets a thick consistency. Keep it aside and let it cool.
  5. Add the remaining powdered sugar and uncooked strawberry paste to the strained yogurt and mix well.
  6. Scatter a teaspoon of chopped strawberries at the bottom of shot glasses or serving bowls. Put spoonfuls of shrikhand on top of chopped strawberries to fill the shot glasses/serving bowls. Top it up with a teaspoon of strawberry compote (cooked paste of strawberries) and garnish with chopped pistachios. Refrigerate for 2 hours before serving.
  7. Serve chilled.

Recipe Tip:

You can use a muslin cloth to strain the yogurt if you haven’t got a fine strainer.

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