Shrikhand is an Indian dessert that originated in Maharashtra. It is nothing but hung curd infused with sweetness. I also added my twist by making mango shrikhand and then adding some pineapple slices to it. For the upcoming Basant Panchami and Saraswati Puja this Sunday, I’ll be making this treat for my kids. To check out another particular post on Basant Panchami, visit my Royal Dry Fruits Pulao recipe page.
I love the creaminess of yogurt in this dish, and the best part is when you get that zing from pineapple. The sweetness of mango and coconut sugar cuts through in such a subtle way. On top of that, you get this fantastic crunch of pistachios and aroma of saffron. Truly yum!!
I must say this is a simple dessert yet enriched with so many flavours dancing in your head. Did I say head? Shouldn’t it be mouth? Well, everything connects to the feel-good factor, and ultimately that makes way to our central working zone where all the magic happens. Brain it is!!
A simple health note on mango shrikhand
From the brain, I should also make a mention of gut-brain. Yes, even our gut indeed uniquely has a mind of it’s own and functions to perform. It’s our gut-brain that reminds the brain in head to crave for certain foods. That is why it’s so essential to eat healthy food. The healthier you eat, the more healthy stuff you will desire. And to keep the gut-brain working efficiently, it is vital to eat probiotic-rich food like this mango shrikhand.
Since dairy is a massive aspect of Indian cooking, most of the desserts are prepared using cow’s milk in the form of chhena, dahi, ghee, khoya, cream, or malai. One can make a vegan version by using coconut yogurt, which I think can be an excellent substitute. It further adds to the nutritional aspect of the recipe. If you try that, then please do share how it turns out. Will be trying it out myself too, very soon!
Loving yourself is the Greatest Revolution.
- 1 Mango
- 3-4 slices Pineapple
- 1 kg Greek/Full Fat Yogurt
- 3/4 cup Coconut/Date Sugar
- 7-8 Saffron Strands
- As per likeness Pistachios
- 1-2 Tsp Cardamom powder
- In a muslin cloth or a nut milk bag, hang the full-fat yogurt overnight. I used Greek yogurt, which is more prosperous and creamier.
You can use another variety of yogurt, too, but the result might not be very similar to mine. Moreover, the water content in yogurt that you use should be low.
- The next day, before you serve the dish, chop, and puree the mango. Empty it in a bottle with a pointy edge, which can help you make desirable patterns while plating up the dish.
Alternatively, you can use a spoon to pour the pureed mango over your dessert.
- Open the muslin cloth and transfer the hung curd in an empty mixing bowl. You will notice that the water of yogurt has dripped out quite a lot, leaving only the creamy part.
- Add coconut/date sugar and cardamom powder to the creamy yogurt mixture. Mix thoroughly but not vigorously. Be gentle while mixing. Try singing some favorite songs of yours while doing it. Hehehe!!
- Start adding saffron-infused water (pre-soak saffron strands in warm water) gradually to add that beautiful color. Also, keep the consistency thick. So try adding little water at a time to check on the texture.
- Transfer the yogurt mixture in a piping bag with a desirable tip. I used the Open Star Tip (1M) by Wilton.
Now pipe out the mixture in wide-rimmed serving glasses. Top up with drizzling mango puree, saffron strands, and chopped pistachios. You can use any choice of nuts, but in my opinion, this combination is used traditionally. And it tastes lovely too. So trying sticking to this ingredient combo.
- Also, you can plate up the dish with a slight twist.
On a plate, place pineapple slices and make sure to dice out the hardcore from the center of pineapple slices. You can use a small-sized mold or whatever you are comfortable using.
- Pipe out the yogurt mixture into the center of pineapple slices. Then in smaller patterns, pipe out the mixture around the pineapple slices to make it look appealing. Top up with the drizzle of pureed mango, chopped pistachios and saffron strands.