How to make Mallika Basu's Strawberry Shrikhand

Mallika Basu indulges her sweet tooth with this smooth yoghurt dessert
Mallika Basu
Mallika Basu23 May 2018

As London hurtles towards summer, what better way to sweeten the tooth that strawberries and cream?

The answer is an aromatic twist on a classic Indian desert – Shrikhand. Shrikhand is nothing more than smooth yoghurt, strained until it loses all its whey, then sweetened, spiced and chilled to become the all mighty of cooling deserts. There is also a popular mango version of the same called Amrakhand (or Amarkhand) that is equally divine.

My version here uses ripe and sweet strawberries, which are in plentiful at the moment. I start with Greek Yoghurt, to cut straining time to create the necessary “hung curd” effect and sweeten the lot with icing sugar for added smoothness and to help the desert retain its shape later. Shrikhand is best served ice cold with a smattering of nuts. For exotic brownie points, use Charoli seeds, expensive hazelnut-like beads that are not so easily sourced. If that sounds a bit impossible, skinned almond slithers or crushed pistachios will do the job just as well.

Strawberry Shrikhand recipe

Makes 4

Ingredients

  • 500gm Greek-style yoghurt
  • 20 medium ripe and sweet strawberries
  • 4 tbsp icing sugar
  • 5 green cardamoms
  • Half tsp saffron strands
  • 1 tbsp whole milk
  • Nuts to serve
  • Pistachios/Almonds/Charoli to serve

Method

Puree the strawberries into a thick compote. Add the yoghurt and the strawberry puree onto a clean muslin or fine tea towel (I use the checked blue ones). Then parcel up the edges and leave to hang on a tap or banana hook, with a bowl underneath to catch the dripping whey.

As you’re using thick yoghurt, this should take 2-4 hours. When you’re ready, crush the cardamoms, remove the skins and grind the seeds into a fine powder in a pestle and mortar or coffee grinder. Warm the milk gently and add the saffron to soak in it.

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Then, gently squeeze any excess moisture off the mixture and tip the thick hung curd and strawberry mixture into a bowl. You can drink the whey – it’s highly nutritious. Mix the crushed cardamom, reserving a pinch or two, and the sugar into the yoghurt. Taste to make sure the mixture is not too tart and add more sugar if you need to.

Finally, spoon into glasses or bowls and chill. Serve with a dusting of cardamom powder, saffron strands and whatever nuts you have opted for.

Mallika Basu is an Indian food writer and columnist. See her recipes here and follow her on Twitter and Instagram @MallikaBasu_.

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