By Devi Poojari
While the traditional shrikhand-puri lunch for this Maharashtrian festival is the norm, add a fun spin on the classic yoghurt dessert by making these beautiful shrikhand bark.
1 cup hung curd 3-4 strands saffron 2 tablespoons milk ¼ cup sugar 3 tablespoons fresh rose petals 2 cardamom pods 2-3 sliced grapes 2-3 sliced strawberries 2 slices kiwi
Mix the milk and saffron together in a small cup and allow it to sit for a few minutes.
Add this mixture to a blender along with the hung curd, cardamom seeds and sugar.
Blend everything until the yoghurt turns airy and light, and all the ingredients have combined.
Pour the curd on to a flat baking tray and spread into a 1-inch-thick layer using a spatula.
Place the sliced fruits and rose petals across the surface of the shrikhand and stick the tray in the freezer for 3-4 hours.
Remove and cut into bite-sized pieces using a knife and serve cold.
Image Credit: delish.com