Here is another dish coming straight from my home state of Gujarat, but the recipe is not quite the same.
Traditionally, hung (strained) yogurt is mixed with sugar and flavors of your choice ( cardamom, saffron, dry fruits, mango … the list is long!). And is typically paired with puri (deep fried bread). That’s were I got the idea of my Shrikhand Puri Choux Buns (check out my valentine’s day instagram post).
For the filling the choux puffs, the traditional shrikhand was too runny; I needed the consistency of a chantilly cream. That’s it! Chantilly Cream!
Hence came in heavy whipping cream. To save time, I switched to full far greek yogurt as it has the same thickness as a strained yogurt. And you have a smooth, creamy and fluffy and more importantly pipeable Shrikhand!
Give it a try! And share your Shrikhand hacks!
Shrikhand
Equipment
- Stand Mixer
Ingredients
- 6 oz heavy cream
- 16 oz greek yogurt full fat preferred
- 1/3 to 1/2 cup powdered sugar
- 10 - 12 strands of saffron soaked in 1 tbsp warm milk
- 1 tsp cardamom powder
- small pinch of salt
Instructions
- In a bowl of stand mixer with whip attachment, whip the heavy cream and half of powdered sugar until soft peaks form.
- Add greek yogurt, remaining sugar, saffron milk, cardamom and salt to whipped cream. Start slowly and gradually increase the speed to highest setting.
- Whip the shrikhand for 1 mins.
- Refrigerate until ready to serve.
