Sunday, February 10, 2013

Gujrati style yoghurt - Shrikhand

Yoghurt is strained overnight and once all the water has been removed , you are left with a thick , creamy product . This is whipped with sugar and from there just use your imagination to flavor this popular Indian dessert. From mango pulp to saffron , from pistachio to cardamom , you can make it as simple or as elaborate as you want. Best served cold as a counterpoint to hot and spicy dishes I have used pomegranate and home made pomegranate coulis that complemented exquisitely with the sweetness and richness of the thick yoghurt .


1 tub of good quality organic full cream yoghurt (Liberty or organic meadows are quite good)
2/3 cups of sugar
1/2 tsp of cardamom powder
Pomegranate seeds
2tbs lemon juice
1 tsp of cornstarch

  • Use a cheese cloth and hang yoghurt over bowl to drain overnight
  • Discard whey and take thick yoghurt left in cheese cloth and put in a bowl
  • Add sugar and whip thoroughly
  • Add cardamom powder and mix well
  • Take a cup of pomegranate seeds and press in a sieve to get around 1/2 cup of juice
  • Add 2 tbs of lemon juice and cook on low heat
  • Add cornstarch until just thick enough , remove from heat and sieve to remove skim on top
  • Pour whipped yoghurt in glass, add pomegranate coulis and more yoghurt on top
  • Finish with pomegranate seeds

Make a mango coulis instead of pomegranate and serve with fresh mango pieces when in season.
Use saffron instead of cardamom for a bright yellow color

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