Mixed fruit shrikhand
Get your spoons ready for that no-cook, Indian dessert that is a classic for summer. Upgrade your shrikand recipe to make this mixed fruit shrikand, infused with cardamom and saffron leaving you looking forward to a bit more each time.
Equipment
- Strainer
- measuring cups and spoons
Ingredients
main ingredient
- 3 cups yogurt fresh, natural set.
spices to flavour
- 1 pinch nutmeg grated
- 1/2 tsp green cardamom crushed or powdered
- 1-2 strands saffron
- 1 tsp rosewater
fruits to sweeten
- 1 small fruit cocktail make your own mix or a can will do.
- 4-5 grapes (optional)
- 1-2 pieces orange (optional)
- 2 tsp powdered sugar
Instructions
- Soak the saffron in a tablespoon or two of warm milk and set aside.
- Into a bowl place a large cheesecloth and measure out the three cups of yogurt.
- Now tie the ends of the cloth so as to allow it to form a knot and hand it somewhere cold so the whey can drain off. Place a bowl at the base to collect the whey and use in other preparations.
- After about two hours remove this suspension, untie the knot and scoop out the creamy thick hung yogurt into a bowl.
- Into the bowl of hung yogurt add, nutmeg, rosewater, cardamom and mix well.
- Open the can of fruit cocktail and drain the extra syrup.
- Mix this fruit mix into the spiced hung yoghurt, along with the sugar powder and set to chill till serving
- Scoop into small bowls add chopped graped and sliced oranges and serve immediately.
Notes
The citrus fruits should be mixed at the last moment to avoid any bitterness.