Rose, Mango and Raspberry Yogurt (Shrikhand)
Shrikhand is a must-try Indian dessert, perfect for those who like slightly sweet, fruity and most importantly, fragrant treats. We make it with plain Greek yogurt with honey, cardamom and rose water, which adds a floral and delicate touch. The mango in the mix is blended in a food processor to get a coulis, but […]
Ingredients
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) rose water
- 1/2 tsp ground cardamom
- 1 ripe mango, peeled and diced
- 1 cup (250 ml) 11% plain yogurt
- 1/3 cup (45 g) fresh raspberries
- 2 tbsp unsalted shelled pistachios, chopped
Instructions
- In a small glass bowl, gently heat the honey in the microwave oven for 15 seconds until runny. Add the rose water and cardamom. Mix well and let cool.
- In a small food processor, purée three-quarters of the mango until smooth.
- In a bowl, combine the honey mixture with the yogurt. Pour in the mango purée. Gently fold the purée in with a spatula to create a marbled effect. Carefully divide the yogurt mixture among two bowls. Top with the remaining diced mango and the raspberries. Cover and refrigerate for 1 hour.
- When ready to serve, garnish with the pistachios.
Shrikhand is a must-try Indian dessert, perfect for those who like slightly sweet, fruity and most importantly, fragrant treats. We make it with plain Greek yogurt with honey, cardamom and rose water, which adds a floral and delicate touch. The mango in the mix is blended in a food processor to get a coulis, but also diced to add to the raspberry and pistachio garnish. It’s a pure delight to end the meal on a sweet note.