The summer break is finally here and to celebrate the beginning of it, I kept a small lunch party at home for all of my friends and their kids. Thinking about the menu , I decided on classically refined Indian cuisine with a scrumptious, cold desert called Shrikhand. It’s a popular Indian dessert made with sweetened yogurt and saffron. I put my own twist on it by adding in some juicy, seasonal fruits.
I first picked up some mango and puréed it into a pulp consistency for a contrast in texture and taste. I felt that the balance between a rich texture and tangy taste would really add some dimension to this dish, especially since it usually is very standard. To enhance the taste of yogurt (hung curd/Greek yogurt) which is the main hero of this dessert, I mixed some freshly diced watermelon and cardamom in it. Then, I added a pinch of salt to balance the overall sweetness of dessert and finally topped it with fresh mango pulp, giving it a complete “summer” feel. Lastly, the garnishing of saffron, nuts, and blueberry created a nice crunch on top and added to the aesthetic appeal of the Shrikhand.
This modern take on the traditional Shrikhand is super easy to make and has various health benefits. The yogurt aids the digestion, while watermelon and mango keep the body cool in the heat. The addition of these fresh fruits also increased the taste of dessert greatly.
Try this recipe and serve it in a glass bowl like I did to clearly display the bright contrast of colors. Serve it as a dessert with hot spicy Indian food or use it as a parfait for breakfast by adding some oats and coconuts; both the ways this dessert is going to leave you with a sweet memory.
STEP BY STEP VIDEO:
- 2 cup yogurt (hung curd or greek yogurt)
- 1.5 cup watermelon , diced
- 4 tbsp sugar
- 2 tbsp milk
- 1/4 tsp saffron , soaked in milk
- 1/4 tsp cardamom powder
- pinch of salt
- 1 cup mango
- sugar , according to mango sweetness
- 2 tbsp water for grinding
- saffron strands
- almond , finely chopped
- pistachio , finely chopped
If you are using Greek yogurt, place it into a strainer (with paper towels) or a cheesecloth for 3-4 hours. Then, strain it and transfer it into another bowl.
Add the sugar to either your hung curd or strained Greek yogurt and churn the mixture with an electric mixer or whisk it together.
Soak the saffron in the milk.
Mix together your yogurt and sugar mixture, diced watermelon, salt, saffron milk, and cardamom powder. Fold the ingredients together.
Add the mango and water/sugar to desire into the blender and purée it until it’s smooth. Strain the mango purée into a separate bowl.
Take small serving bowls and layer it with the watermelon base and mango purée on top.
Chill for one hour in the fridge.
Garnish with nuts, saffron, cardamom powder, and some fruits. Enjoy!
- Use it as a parfait for breakfast by adding some oats and coconuts.
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DID YOU MAKE THIS RECIPE?