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Monday, 19 March 2018

Strawberry Shrikhand / Strawberry Flavored Yogurt Recipe

                           

Strawberry Shrikhand is delectable, creamy, yogurt based dessert with the goodness of fresh strawberries. Shrikhand is a traditional sweet from Indian states of Maharashtra and Gujarat and is made from flavored hung curd. Adding fruit to a plain shrikhand lends a beautiful color and fruity flavor to the dessert making it all the more appealing. I have already shared the Shrikhand and Amrakhand( mango srikhand) recipes on the blog. This time i flavored the shrikhand with fresh strawberry puree and the result were far better than my expectations. Everyone in my family loved the gorgeous pink color and refreshing flavors of strawberry in the shrikhand. To make it a bit more healthy and guilt free affair , i sweetened the shrikhand with jaggery powder instead of sugar and topped it with pistachio. If you have chakka (hung curd) ready at hand, making this no-cook strawberry shrikhand is a breeze. Involve your kids for the added fun. Serve it chilled for a scrumptious after dinner dessert or as a side dish with hot pooris.


I am very happy and excited today as i celebrate my 3rd Blog Anniversary..yes..Annapurna has turned 3 today ! It gives me immense pleasure as i recall my blogging journey ...i gifted myself with this space exactly 3 years ago on Gudhi Padva ( Maharashtrian New Year) with a very little confidence , a lot more fear but a strong determination to take blogging seriously and pour my heart and soul into it. I love cooking and feeding to the core and just enjoy being in my Kitchen. It is like a therapy for me. What worried me during my earlier days of blogging was , whether i would be able to gather readers to my blog as i am not very good at writing and story telling . But i feel grateful to all my readers who follow my blog so religiously and keep encouraging me through positive feedback by trying out my recipes, commenting and liking my posts.

Today blogging has become a part of my life and i thoroughly enjoy every bit of it. Blogging gives me chance to cook and experiment food from different cuisines which otherwise i would probably not have tried. It is because of this blog, i got to connect with so many talented bloggers and learn so much from them. Above all blogging has given me recognition and a sense of satisfaction of being virtually present in so many kitchens through my recipes. 

 As on today Annapurna records 327 recipe posts , 1622 comments and a huge number of 5,90,911 page views. Foremost i would like to thank my readers for reading my long blog posts , for each and every like and comment , for all the lovely feed back you give me by trying out my recipes and for following by blog so religiously. I would also thank my fellow bloggers for inspiring me by their fantastic work and talent to give my best each time. I could reach countless viewers only because of the various online food groups and websites on social networking sites (Though finding yourself added to a food group every other day and that too without your permission may find annoying at times , but at the end of the day it is fruitful , as it increases your reach ), last but surely not the least, i would thank my family and friends for their continuous support and motivation. I take this opportunity to thank my mom,  Mangala Pagar who is my biggest inspiration, my mentor , my best friend , whatever i am today is because of her , thank you mumma for everything. Cannot dare to miss out my lifelines, Kiran and Chinmay for their unconditional love and for allowing me to carry my food experiments on them :) Looking forward for the same support and love from all of you as i continue my journey.



I had made this strawberry shrikhand two days back on Gudi Padva as naivedhyam and also to welcome Aai - Dada (my in-laws) . We feel very blessed to have our parents with us every year during this time of the year , and we get their blessings as we step into the New Year. They loved the dessert and the whole festive platter :)


Preparation time: 4 - 5 hours
Serves: 4

Ingredients:
  • 1/2 kg fresh curd or 2.5 cup curd
  • 8-10 fresh strawberries 
  • 4 tablespoon jaggery powder or as required
  • Few Pistachio for garnishing
Method:
  1. Place a strainer on a deep bowl. Line the strainer with a muslin cloth or clean dry kitchen towel. Pour the curd over it. Gather the sides of the cloth and wrap one side around the others and tie a knot. Now hang the cloth on a hook and keep a deep bowl beneath to collect the whey which drips from the curd. Allow the curd to hang for about 4 to 5 hours. 



2.  After 4-5 hours the hung curd will be free of all the whey . Remove it in a bowl , scrap the sides of the cloth with spatula, to get all the hung curd. You may keep the hung curd covered in a refrigerator for a day or use it immediately to make the shrikhand.


3. To proceed with the strawberry shrikhand, first rinse the strawberries and hull them ( remove the green leaf part). Chop them roughly and transfer them to a blender jar with jaggery and pulse to get a smooth puree.




4. Add the puree to the hung curd in parts and keep whipping with a wire whisk until the mix blends very well and is creamy and smooth. I could not use all of the strawberry puree as i desired a baby pink color and the consistency was perfect. So be careful and add the puree little at a time checking the desired color and consistency.




 5. Refrigerate the strawberry shrikhand and serve it chilled garnished with chopped pistachio .


 Notes:
  • I have used powdered jaggery in this recipe, you may add powdered sugar or honey instead, if desired.
  • The quantity of sweetener used depends upon the sweetness of the berries.
  • Do not use sour curd to make shrikhand and prefer fresh curd .
  • Cardamom powder may be used to flavor the shrikhand if desired.
  • If staying in very hot areas, hanging curd at room temperature for a long time will make it sour and you may need more sweetener , to avoid this, you may keep the curd to drain inside a refrigerator , by placing the cloth of curd over a colander and placing another bowl below it to collect the whey.

I hope you would like the recipe and if you too are a fan of strawberries like us , do try out this dessert before these beauties vanish from markets. Would love to hear from you. Follow me on #Facebook , #Instagram , #Twitter and #Google+ for more recipes and new updates. 


For more yogurt based dessert recipes, do check my posts on
                                 
                     
                    
                    


2 comments :

  1. Wish you very very happy blogging years. You have been doing fantastic work. Love the work you do dear... so beautiful.

    ReplyDelete

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