I adore recipes which can be quickly put together, customised for a few health difficulties we may have and yet feel like a million dollar. But this can’t be some chemically processed, grab the bag or on the go stuff. That surely doesn’t work.
One of the challenging fronts with respect to recipes is to have desserts, customised to both the diabetic care and the sweet tooth embedded in the growing kids. Among the Indian recipes, I find shrikhand the easiest to make.
Traditional shrikhand is infused with loads of sweetness and beautiful spices like nutmeg cardamom and saffron. It is a creamy dessert side to scoop up with deep-fried pooris( flatbread), popularly served along the states of Maharastra and Gujarat. The overload of sugar-based calories in this makes me cringe each time I think of making it. Hence, I procrastinated.
Now that we are back from all our crazy travels, I started missing India where we had the luxury of something sweet often after dinner. It is also time to get back to my better ways too. So hung yoghurt is a good thing. It also helps to get back with nourishment as it is both protein and probiotic rich. I just need to have the sweetness sourced from some natural ingredient to have a perfect dessert, and may not serve it with pooris, rather as a dessert. So here is my new version.
Another staple to try with puffed poori is Aamras
Mixed fruit shrikhand -Fit for a king
The flavours of crushed cardamom and the sprinkling of rosewater are the key to give the dessert the deep sweet aroma. The seasonal fruits add up to the sweetness factor without the guilt. As an added treat, keep a small bowl of crushed palm jaggery on the side for the extra sweet-toothed one, but we rarely need it.
Try this version, it is surely addictive and perfect for summer. Don’t miss to try it.
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