- 6-8 servings
- This is an adaptation of a classic Konkan dessert made with hung yogurt. In the summers I like to add lime zest and serve it with chilled ripe mango. Its cooling and refreshing. I whip the Shrikhand to make it lighter and fluffier.
- It can be eaten as is, or served with port-poached pears, fresh berries, pound cake, sliced mangoes, grilled pineapple or traditionally with salted, deep-fried puris. The whey that is released while draining the yogurt can be used to prepare taak. It can also be added to lentil dishes like amti or stirred into a kadi.
- The yogurt thickens when chilled so you can add a little cold water and whip it with a whisk before serving.
- 1 kg plain whole milk fresh unflavored yogurt
- ¾-1 cup granulated sugar or to taste- powdered the sugar if it has large crystals
- 2 teaspoons lime zest
- 1 teaspoon powdered seeds of green cardamom
- 1/2 cup of heavy or whipping cream
- 2 mangoes of your choice (Alphonso, Mayapuri, Rajbhog, Dasseri) peeled, sliced and chilled
- Pour the yogurt into a mixing bowl and blend thoroughly with a whisk.
- Lay a cheesecloth over a strainer or fine colander and place it over a deep bowl to facilitate drainage.
- Pour the yogurt into the cheesecloth.
- Refrigerate overnight.
- Squeeze the cheesecloth periodically, to facilitate draining. Empty the bowl if the drained fluid rises, too close to the cheesecloth.
- Scrape the thick yogurt off the cheesecloth into a mixing bowl.
- Stir in sugar.
- Use an electric beater to whip the yogurt on low to medium speed for about 2-3 minutes or with a hand whisk for about 3-4 minutes. If yogurt is very thick and stiff add a a tablespoon of water.
- Add the cardamom and lime zest to the yogurt and whisk in thoroughly.
- Add the cream and whisk again.
- Spoon the yogurt into a glass bowl and cover tightly. Chill till ready to serve.
- Whip again lightly and top with chilled mangoes.
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