Loving yourself is the Greatest Revolution.
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
Srikhand is an Indian dessert which originated in Maharashtra. It is nothing but hung curd infused with sweetness. I also added my own twist by adding some pineapple slices and pureed mango. For the upcoming Basant Panchami and Saraswati Puja this Sunday, I’ll be making this for my kids. To checkout another special post on Basant Panchami, check this link: https://soulfulpalate.com/recipe/royal-dry-fruits-pulao-basant-panchami-special/
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 amazing crunch of pistachios and aroma of saffron. Truly yummmmm!!
I must say this is a simple dessert yet enriched with so many flavors dancing in your head. Did I say head? Shouldn’t it be mouth? Well everything connects to feel good factor and ultimately that makes way to our main working zone where all the magic happens. Brain it is!!
From brain I should also make a mention of gut brain. Yes, it is true that even our gut has a brain and functions in a unique way. 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 more healthy you eat, the more healthy stuff you will crave for. And in order to keep the gut brain working efficiently, it is important to eat probiotic rich food.
Since dairy is a huge 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. The vegan version can be prepared by using coconut yogurt which I think can be wonderful substitute. It further adds to the nutritional aspect of the recipe. If you try that, then please do share how it turns out. Enjoy!!
Next day, just before preparing and serving the dish, chop and puree the mango. Empty it out in a bottle with a pointy edge which can help you make you desirable patterns while plating up the dish.
Alternatively, you can simply use a spoon to pour the pureed mango over your dessert.
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 song of yours while doing it. Hehehe!!
Transfer the yogurt mixture in a piping bag with desirable tip. I used Open Star Tip (1M) ny Wilton.
Now pipe out the mixture in wide 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 wonderful 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 hard core from center of pineapple slices. You can use a small sized mold or whatever you are comfortable using.
Pipe out the yogurt mixture in the center of pineapple slices in large pattern. Then in smaller pattern, 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.