Strawberry Shrikhand

Recipe by Cook's Hideout

Blogging Marathon# 29: Week 1/ Day 3 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.

Ingredients

• 1 cups yogurt ((I used 2% Greek ))
• ¼ cup sugar ((or adjust as per taste))
• 2 tbsp honey
• 6 tbsps Strawberry (Pulp (Blend ½cup of fresh/ frozen strawberries))
• ¼ tsp cardamom (Ground (elaichi))
• 2 tbsps pistachios (- lightly toasted for garnish)
• 1 cup strawberries ((optional))
• 2 tsp balsamic vinegar
• 3 tbsps sugar ((or adjust as per taste))

Method

1. 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.
2. To make Shrikhand: Whisk all the ingredients in a medium size bowl and refrigerate at least for 2 hours before serving.
3. 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.

View the recipe instructions at Cook's Hideout