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Cover: Some like it hot

20Aug 12

Pineapple Shrikhand

Pineapple Shrikhand
Pineapple Shrikhand
is a refreshing Indian dessert that is perfect for hot summer days. Served cold, it is light and low-calorie. Like most Londoners, I will be closely following the Olympics this summer. And I will be snacking on this classic West Indian dessert while I do so!

Shrikhand is a bit like a yoghurt-based mousse. The yoghurt is traditionally sweetened with sugar and then spiced with saffron and cardamom. Many people also add nuts and fruits. I have experimented with all kinds of garnishes over the years, but my favourite is this Pineapple Shrikhand. However, feel free to replace the pineapple with any other fruit that takes your fancy, such as mango.

The trick to getting a nice, thick consistency for your Shrikhand is to drain the yoghurt first. Remember, it shouldn’t be a drink like a Lassi. It is more like a mousse.

Saffron is the spice that lends this dessert its exotic taste. I find its striking flavour and aroma to be absolutely enchanting. It is a very expensive spice, but if you spring for it once in a while, you will be glad you did.

If you like yoghurt -based desserts, try my low-fat mango and mint lassi recipe or this white chocolate mousse.

Pineapple Shrikhand
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Shrikhand is a bit like a yoghurt-based mousse dessert. The yoghurt is traditionally sweetened with sugar and then spiced with saffron and cardamom.
Ingredients
  • 600g Yoghurt
  • 250g Sugar
  • 8-10 strands of Saffron
  • 50g Milk
  • 100g chopped Pineapple
  • ½tsp Cardamom powder
  • ½tsp crushed Pistachios
  • ½tsp crushed Almonds
Instructions
  1. Put the yoghurt in a strainer or a muslin cloth, over a bowl. Let drain in the refrigerator for 2 to 3 hours.
  2. Afterwards, place the thick yoghurt in another bowl, add sugar and mix.
  3. Soak the strands of saffron in hot milk for 15 minutes.
  4. Stir the saffron into the yoghurt.
  5. Chop the pineapple into small chunks and stir them into the yoghurt.
  6. Stir in the cardamom powder.
  7. Crush the pistachios and almonds and stir them into the yoghurt.
  8. Let chill in the refrigerator for 1 hour before serving.

 

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One comment

  1. Perfect summer treat! I have lost my appetite due to the heat, but this light-ish yoghurt makes a great breakfast to get me started.

    Reply

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