Dessert Recipes
- Thread starter #juan
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Shrikhand
I ate this dessert during our last trip to India, at the Taj Mahal hotel (in Mumbai). The waiter told me that this is the king of all deserts, no desert compares with it. I thought he was just being patriotic. However, after tasting it, I agreed with him, it is really the king of all deserts.
It is a popular dessert in India, and a Google search will yield thousands of recipes. I will give one here, but there are many variations. While Shrikhand is high in calories, it is also very nutritious, since it has milk as its base (as many Indian sweets do). There is no all purpose flour (which has very little nutrition).
Ingredients:
- 1 kg Yogurt, 1 kg
- Milk, 1 Tsp warm
- Sugar, powdered, 1/2 cup (or to taste)
- Slivers Almonds, 1 Tsp
- Saffron, a few strands
- Pistachios (sliced or whole)
This step is very important. You must remove all the water (or at least as much as you can). After the water has drained off, it helps to put a large weight on the cloth for an hour or so.
You may also add a container of sour cream to it (say, 500 g) to give it sour taste.
2.Dissolve the saffron in the warm milk.
3.Mix together the yogurt, sugar; saffron milk and cardamom powder in a bowl blend in blender.
- Garnish Shrikhand with silver almonds. And pistachios.
Shrikhand
I ate this dessert during our last trip to India, at the Taj Mahal hotel (in Mumbai). The waiter told me that this is the king of all deserts, no desert compares with it. I thought he was just being patriotic. However, after tasting it, I agreed with him, it is really the king of all deserts.
It is a popular dessert in India, and a Google search will yield thousands of recipes. I will give one here, but there are many variations. While Shrikhand is high in calories, it is also very nutritious, since it has milk as its base (as many Indian sweets do). There is no all purpose flour (which has very little nutrition).
Ingredients:
1.Tie yogurt in a muslin cloth and hang it in a cool place for 3-4 hours until all the water has drained off. Untie the cloth and transfer the yogurt in a bowl.
- 1 kg Yogurt, 1 kg
- Milk, 1 Tsp warm
- Sugar, powdered, 1/2 cup (or to taste)
- Slivers Almonds, 1 Tsp
- Saffron, a few strands
- Pistachios (sliced or whole)
This step is very important. You must remove all the water (or at least as much as you can). After the water has drained off, it helps to put a large weight on the cloth for an hour or so.
You may also add a container of sour cream to it (say, 500 g) to give it sour taste.
2.Dissolve the saffron in the warm milk.
3.Mix together the yogurt, sugar; saffron milk and cardamom powder in a bowl blend in blender.
Be generous with the saffron. It gives Shrikhand a very attractive colour and a very aromatic fragrance. The best way to extract the color from saffron is to let it soak in warm milk for a while.
- Garnish Shrikhand with silver almonds. And pistachios.
Out of curiosity, how much cardamon powder?
Out of curiosity, how much cardamon powder?
Just for flavour, Juan. Cardamom flavour compliments saffron flavour nicely (so does almond flavour, in the drinks thread I described Benedictine liquor, which has saffron and almond flavour). I would say for 1 kg yogurt, one teaspoonful would be plenty. But these are not fixed measures. A bit more or a bit or less won’t make any difference.
I would be generous with saffron, though. Saffron is what gives shrikhand its distinctive flavour, makes it one of the best desserts in the world (in my opinion). As far as I am concerned, more saffron, the better.
Just for flavour, Juan. Cardamom flavour compliments saffron flavour nicely (so does almond flavour, in the drinks thread I described Benedictine liquor, which has saffron and almond flavour). I would say for 1 kg yogurt, one teaspoonful would be plenty. But these are not fixed measures. A bit more or a bit or less won’t make any difference.
I would be generous with saffron, though. Saffron is what gives shrikhand its distinctive flavour, makes it one of the best desserts in the world (in my opinion). As far as I am concerned, more saffron, the better.
Then this might interest you. Two or three years ago my wife went to Greece and Turkey with a few of her classmates. One of her classmates bought a huge bag of saffron from one of the markets in Istanbul. After they returned, the classmate sent Jan about a half pound of the stuff. The local supermarket sells six or eight strands for about five bucks. Jan's friend paid less than ten dollars for roughly 500 grams. I wonder if there is any money in the spice business??;-):lol:
PS: The saffron we got "wholesale" is very strong in that you can colour a whole pot of water with just a few strands. In three years we've hardly used any.
How do you preserve such a large quantity of saffron? I assume you freeze it? And you are right, saffron is very expensive. We use Spanish saffron, it is quite good.
The closest dessert to shrikhand that I can think of is cheesecake. But I haven’t seen a saffron flavoured cheesecake (though I imagine it would be very good).
The closest dessert to shrikhand that I can think of is cheesecake. But I haven’t seen a saffron flavoured cheesecake (though I imagine it would be very good).
On the advice of a friend from that part of the world, we put the saffron in a bunch of little paper bags and put all the little bags in a big glass jar and put the jar in the freezer.
Devon rice pudding is very good; it is the specialty of Devon. Perhaps Galadriel may have the recipe. Galadriel?
my new favorite dessert is a no-bake cream pie:
cup of whipped cream cheese
1/2 cup of coconut cream
> blend both very well & put the blend atop a bed of:
minced nuts & rice chex & refrigerate until its nice & firm
It is very delicious.
cup of whipped cream cheese
1/2 cup of coconut cream
> blend both very well & put the blend atop a bed of:
minced nuts & rice chex & refrigerate until its nice & firm
It is very delicious.
Puerto Rican coconut-flan custard:
[youtube]o1zNFAduIlA[/youtube]
By Nydia who is a very charming lady - she answers her emails just in case you have a question for her. This dish is super delicious!
[youtube]o1zNFAduIlA[/youtube]
By Nydia who is a very charming lady - she answers her emails just in case you have a question for her. This dish is super delicious!