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.

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Prep Time 10

for the hung yogurt 2

Total Time 2 10

Course Desserts, Snacks, Sweets and savories

Cuisine Baby toddler food, diabetic friendly, Fusion, gluten free, Indian, Kids choice, Medicinal, One pot, Summer, Vegetarian, Winter

Servings people

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.

Keyword Fermented foods, festival offerings, Indian desserts, no cook recipes,

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