Ingredients
- 1 ½ cup Hung Yogurt*
- Icing sugar to taste
Fruit puree
- ½ cup strawberries
- ½ cup blueberries
- ½ cup mango pulp
- Icing sugar to taste
Recipe
For the Strawberry Puree
Wash and chop the strawberries. Put them in a nonstick pan. Add a table spoon of sugar. You can add or reduce the quantity of sugar based on the natural sweetness of the fruit. Mix well and cook for 1-2 minutes. Once the strawberries are soft, mash them using the back of a spoon or spatula. Make sure to scrape the edges while cooking. Cook for 1-2 minutes or till the puree comes to boil. Let it cool for 5-10 minutes. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.
For the Blueberry Puree
Follow the same procedure as the strawberry puree. Make sure to pass this puree through sieve or you will have the fruit peels in your Shrikhand.
For Mango Puree
Depending on the thickness of the mango juice, you can just pass it through a sieve and use it or if it is too runny cook it for few minutes to make it thicker and then use it. As with other fruits, add sugar based on the natural sweetness of the fruit.
For Shrikhand
Whip the yogurt using a whisk or an electric mixer until it is smooth and creamy (approximately 2-3 minutes should be good). Divide the yogurt in three bowls. Add the fruit puree of your choice to each bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on taste and consistency requirements. I used approximate 2-3 tbsp of puree for half cup of hung yogurt. Add icing sugar as per taste. Mix well and chill for at least 4 hours before serving. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.
*To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and hang it to your kitchen tap over night. Once all the water I drained out, transfer the thick yogurt to a bowl and chill.