Mango Shrikand
Posted June 5th, 2009 by admin
This dish is a combination of two sweets eaten throughout India. Pure mango pulp is eaten when mangos are in season and shrikand is always made as a desert for birthdays and feast days. 900ml full fat natural yogurt 1. Tie the yogurt in a clean muslin or cotton cloth and hang up to drain for 5 hours. You can add dried fruit or the pulp of your favourite fruit to make Shrikand, Try using Italian Mascarpone Cheese for a quick Shrikand without the hassle of draining the yogurt. nuts.
Ingredients
300ml fresh mango pulp
6 tbs of caster sugar, or to taste
½ tsp nutmeg powder
½ tsp cardamom powder
2tbs chopped pistachio nutsCooking Instructions
2. Untie the drained yogurt and place in a large mixing bowl and beat well with a whisk or a spoon adding the sugar little at a time until the yogurt is light in texture.
3.Stir in the mango pulp and divide into 4 individual serving dishes or a shallow dish, sprinkle with nutmeg and cardamom powder and chill.
4. Just before serving sprinkle with the chopped pistachio nuts.Nanima’s Tips
