Shrikhand, the whipped yoghurt delicacy that is often enjoyed with puris, has been part of festive lunches on Gudi Padwa in most Maharashtrian homes. The fluffy, airy sweetened yoghurt dessert, often flavoured with saffron and cardamom also comes in variations with seasonal fruit like mangoes and strawberries. The probiotic-rich Indian preparation is also known to reduce glycemic index while assimilating the meal, when paired with deep-fried puris.
This shrikhand bark, a take on the classic favourite meal, makes eating shrikhand fun for kids and adults, as well as turns into a portable treat that you can enjoy in bits and pieces, quite literally. The addition of fruits amps up the nutritional value as well as adds some colour and vibrancy to the otherwise basic frozen bark. You can also make a batch of this frozen bark to stash away as a quick and healthy snack for when the sugar cravings kick in.
Recipe:
Image Credits: Priya's Curry Nation
Ingredients
- 1 cup hung curd
- ½ cup sugar
- 3-4 saffron strands
- 2 tablespoons milk
- 2 cardamom pods
- 3-4 sliced grapes
- 3-4 sliced strawberries
- 6 pistachios, chopped finely
- 4 slices kiwi
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Method
- Add the saffron strands and milk to a small cup and allow it to soak for a few minutes. Set it aside and add the hung curd, sugar and cardamom pods to give it a whiz until the sugar and cardamom have combined thoroughly with the hung curd.
- Add the saffron milk to the yoghurt in the blender and blitz until the texture of the curd becomes airy and fluffy. Empty the contents of a blender using a spatula, onto a flat baking sheet.
- Decorate with the sliced fruits and sprinkle the pistachio bits on top. Stick the tray in the freezer for at least 3-4 hours before cutting into bite-sized pieces and serving cold.