Theme: Cooking with Colors
Dish: Strawberry Shrikhand -- Red
For the final day of this week's BM, I made a delicious and colorful Shrikhand with Strawberries. Shrikhand is nothing but sweetened strained yogurt that is usually made in Maharashtra and Gujarat. At one point in my life, I would have said a "BIG NO" to Shrikhand because I considered yogurt savory and it was sacrilege to add sugar to yogurt. Now that I'm older and wiser I know how tasty this combination could be.
To add some color and sweetness to plain shrikhand, I added some strawberry pulp to yogurt and then to make it even more fancy, I layered yogurt with strawberry puree. This combination was so amazing -- both in the looks department and also in the taste department.
Recipe adapted from Ashwini's recipe.
Ingredients:For Strawberry Shrikhand:
Yogurt - 1½cups (I used 2% Greek Yogurt)
Sugar - ¼cup (or adjust as per taste)
Honey - 2tbsp
Strawberry Pulp - 6tbsp (Blend ½cup of fresh/ frozen strawberries)
Ground Cardamom (Elaichi) - ¼tsp
Pistachios - 2tbsp, lightly toasted for garnish
For Strawberry Puree:
Strawberries - 1cup
Balsamic Vinegar - 2tsp
Sugar - 3tbsp (or adjust as per taste)
Method:- Prepare the Yogurt: Place the yogurt in a cheese cloth lined sieve on a bowl to catch the liquid. Set this aside for 1-2 hours in the fridge.
- To make Shrikhand: Whisk all the ingredients in a medium size bowl and refrigerate at least for 2 hours before serving.
- For Strawberry Puree: Combine all the ingredients listed in a small sauce pan and cook on medium flame until the strawberries are mushy and the sugar is dissolved. Cool completely and store in a clean airtight container, use as needed on pancakes, ice creams etc.
- To Serve: Strawberry shrikhand is delicious as is, but tastes great when topped or layered with the strawberry puree.
Lets check out what my fellow marathoners have cooked today for BM# 29.
