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Shrikhand

3/9/2012

 
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Shrikand the exquisite Indian dessert
One of the best things about having my own web site and blog is that I can share with you, dear readers and fellow cooks, my favourite recipes. The exquisite Indian dessert, Shrikhand, is, without question, one of those. 

Shrikhand is one of the most popular desserts in India. Some reference sources say that it can be traced back to Persian origins. Try it and you will understand the reasoning behind this thinking. I was fortunate enough to have been introduced to Shrikhand by the most respected authority on Asian cuisine, Charmaine Solomon, and tasted her version often when she and her dear late husband, Reuben, visited Canberra. 
Shrikhand is sometimes served as a side dish with fried bread or poori and can also be served with fresh fruit, such as mango or dried fruits, like plump raisins.

Charmaine says that Shrikhand is her favourite dessert and in her Encylopedia of Asian Food writes that it is easy to make, in that 'it needs no cooking, being thick yoghurt flavoured with saffron, cardamom and rosewater, then sprinkled with blanched unsalted pistachio kernels and, for a romantic touch, a few (unsprayed) fragrant rose petals'. My recipe is adapted from Charmaine's recipe in that book. Ester, this one is for you.

SHRIKHAND
2 cups thick natural yoghurt*
2-3 tablespoons caster sugar
1/4 teaspoon rose essence or 2 teaspoons rose water+
1/4 teaspoon ground cardamom
1/4 teaspoon saffron strands
1 tablespoon of boiling water
1-2 tablespoons unsalted pistachio kernels, finely chopped or ground in a mortar and pestle

Combine the yoghurt in a bowl with the caster sugar, rose essence or rose water and ground cardamom. Mix well with a spoon. Toast the saffron briefly in a small saucepan over a low heat, taking care not to burn the delicate strands. Transfer the saffron strands to a small mortar and pestle^, and crush them gently, then add a tablespoon of boiling water and stir. Add the saffron mixture to the yoghurt mixture, spoon into pretty dishes (or glasses). Cover and chill in the refrigerator. Sprinkle with chopped pistachios just before serving. This quantity serves 4.

*Naturally sweetened yoghurt, such as the award winning Lush from Country Valley Dairy, works brilliantly. In fact, I think that one is the best. Just use less caster sugar (i.e. 1-2 tablespoons maximum). Also, if using other brands, make sure you have drained your yoghurt, you don't want it watery.

+Rose essence is stronger than rosewater. Less is more with either, so add a little to begin with and adjust to taste.

^If you don't have a mortar and pestle, do as Charmaine advises and crush the saffron with the back of a spoon.
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Pistachio nuts are native to Asia and the Middle East
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Cardamom or cardamon is native to India, where it is referred to as the Queen of Spices


The process in pictures....  (click through the collage)

Chill, sprinkle with pistachios and serve...

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Spoon the mixture into pretty dishes, chill and sprinkle with pistachios before serving
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Please take a spoon and enjoy this exotic dessert

What's your favourite dessert? Do you like exotic desserts, or do you prefer old favourites, such as pavlova or pudding? Have you tasted Shrikand in any form? Perhaps you've travelled to India and tasted it there? Please share your experiences. I look forward to hearing from you.
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Glenda link
3/9/2012 02:08:04 am

Liz that looks great. I have lots of favourite desserts but I will choose three, mahallabia, buttermilk pannacotta and creme brulee.

Lizzy
3/9/2012 07:08:03 am

Hi Glenda... oh the mahallabia sounds lovely! I must look into it. Have you posted a recipe? Buttermilk pannacotta and creme brulee are gorgeous too. Yummy.

InTolerant Chef link
3/9/2012 11:32:53 am

What perfect flavours together Lizzy, no wonder its such a classic favourite!
One of my favourite desserts is a good old pavlova- delicious!

Lizzy
3/9/2012 04:54:38 pm

Bec, thanks! Pavlova is delicious, isn't it! I love all versions, too, such as simple meringues with berries and cream!

Mrs Mulberry link
3/9/2012 11:44:54 am

Just beautiful Lizzy - all my favourites in this dish, especially the cardamon and pistachios! I must try x

Lizzy
3/9/2012 04:55:13 pm

Hello Mrs M... with your palate, something tells me you are going to love Shrikhand! xo

Maureen link
3/9/2012 12:44:10 pm

What a beautiful dessert! I've never heard of it before but I'm definitely going to try it. My old US New England roots make me think of ordinary blueberry with vanilla bean ice cream as my favourite. Compared to this I'm absolutely boring. :)

Lizzy
3/9/2012 04:56:12 pm

Thank you, Maureen! Oh, I do hope you will try it. You know what, I think blueberries with good old vanilla ice cream is dandy!

Jane @ Shady Baker link
3/9/2012 02:05:54 pm

Beautiful clear photos and another delicious recipe Lizzy! I know my family would love this, we are huge yoghurt fans.

Lizzy
3/9/2012 04:57:08 pm

Hello Jane! Thank you, so very kind of you to say. Do try it.... will the little ones like the cardamom? That Lush yoghurt is brilliant in this recipe, BTW!

Peter
3/9/2012 03:47:37 pm

Are you gonna make that for me????????

Lizzy
3/9/2012 04:58:06 pm

You bet I am... just get yourself home to me... I have a kilo of yoghurt in the fridge! xoxox

e / dig in hobart link
3/9/2012 04:22:27 pm

i lov natural yoghurt and rosewater, i'd never think to do anything like this though (yoghurt and honey is as fancy as i get, as the greeks eat it). overall an i'm old-fashioned kind of gal; i like homely kind of puddings.
your spring post below worries me. mum and i are coming to the first week of floriade soon. everyone thinks hobart is cold, but we never get minus 6.9s!

Lizzy
3/9/2012 04:59:22 pm

Hi there... the weather will be ok by the time Floriade comes around. Some days can be cool, windy or rainy, but usually by that time things have settled. Bring layers. Yoghurt and honey is delicious!

e / dig in hobart link
6/9/2012 04:21:33 pm

sounds just like hobart at the moment ... and the advice we give visitors! :-)

Eha
3/9/2012 05:24:45 pm

Thank you for mentioning Charmaine Solomon: not a week goes by when I don't reach onto my shelves to check 'just' that special recipe! Margaret Fulton taught me for Oz'Anglo-Saxon recipes, CS for ought else in our region :) ! Oft simple ones, but usually with awesome results!! I am very definitely not a dessert person, but shrikhand has come up a number of times on food blogs just lately and I very much like your recipe! Shall definitely try!!

Lizzy
4/9/2012 12:03:35 am

Hello Eha... I've met and worked with both Charmaine and Margaret and they are not only lovely ladies, but outstanding cooks. Funnily, I haven't seen shrikhand come up on any blogs until last night after I posted mine someone sent a link. Hope you will try it!

Allison
3/9/2012 10:24:28 pm

I too am addicted to Lush (Country Valley Dairy) yoghurt! This recipe sounds delicious and pretty easy. My favourite dessert...hmm...a good panna cotta would have to rate pretty highly.

Lizzy
4/9/2012 12:04:42 am

Hi Allison... Lush is the best, isn't it! I have tried this recipe with other yoghurts, including A2 (which is very nice) and one from the Margaret River, but the Lush one wins hands down. Panna Cotta, yep that's a goodie!

Blue Apocalypse link
4/9/2012 02:57:59 pm

That looks simple and delicious. I love pistachios! I like classic desserts like creme caramel and chocolate fondant. Pretty happy to have ice cream too :)

Ai-Ling

Lizzy
4/9/2012 07:48:47 pm

Hi there Ai-Ling... I love pistachios too. Aren't they just delicious! Creme caramel and chocolate fondant are on the top of my list too! Yummy.

Lorraine @ Not Quite Nigella link
4/9/2012 07:28:44 pm

I was so excited to see Shrikhand here because it's one of my favourite desserts ever :D I use an Ainsley Harriott recipe and have adapted it over the years :D

Lizzy
4/9/2012 07:49:19 pm

Hi Lorraine... excellent! I must have a look at what you do with yours. Thanks for stopping by ; D

Iron Chef Shellie link
7/9/2012 02:06:13 am

This looks absolutely stunning! I can't wait to try it at home :D

Lizzy
7/9/2012 12:02:51 pm

Thanks, I hope you do ; ) Adjust the seasonings to your taste.

Liz link
17/9/2012 06:12:58 am

Hi, Lizzy!!!!

What a gorgeous presentation! Love the pop of green atop the sweetened yogurt. I was trying to figure out what the ingredients were in the top photo...my first thought was avocado...LOL...but knew that wasn't right! Hope you've been well~

Lizzy
17/9/2012 09:52:33 am

Hiya Liz, thank you! All ok here, thank you. And you? Thanks for stopping by my friend.

The Food Sage link
19/9/2012 04:21:40 pm

Wow. This looks amazing, Lizzy. I look cooking Indian food, but have never ever attempted an Indian dessert. I've always been a little lost on that front. This will definitely be added to the next banquet i prepare. Thanks for the kick up the bum. You've just made my day!

Lizzy
19/9/2012 11:05:01 pm

Rachel, my friend! Great to hear from you. First, congrats on the pieces in Good Living! I'm so glad that you will try shrikhand, please do and let me know what you think! Taste it as you make it and adjust the rosewater and cardamom to your taste. It is seriously exquisite!


Comments are closed.

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