Dessert, Gluten Free, Snacks, Sugar Free Annie Muljiani Dessert, Gluten Free, Snacks, Sugar Free Annie Muljiani

Shrikand

Shrikand is a traditional thick and creamy Indian sweet made from strained yogurt. It is often served as part of the thali platter or with puris (puffed deep fried whole wheat bread). It is a traditional dessert in the Gujarati cuisine. This recipe is the shorter and more simpler version than the authentic recipe where the yogurt is hung in a muslin bag for hours to strain the water. Thick yogurt like Skyr is available now and it makes the dreamiest, creamiest dessert of all time.

Serves 4-6

Ingredients:

Directions:

Bloom saffron in 2 tbsp of warm water. In a mixing bowl, add all ingredients to the thick and creamy skyr yogurt. Mix all ingredients and serve cool with the thaali or enjoy on its own as a refreshing dessert. Serve in tiny bowls and garnish with nuts.

Variations:

  • for a rose flavoured shrikand, add 1 tsp rose water instead of saffron and garnish with dried rose petals

  • for mango shrikand, add 1/2 cup mango pulp and garnish with nuts and sliced mango

  • for sugar-free version, substitute Krisda sugar

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Dessert Annie Muljiani Dessert Annie Muljiani

Mango Kulfi

Sometimes you just need a dessert that is sinfully rich, delicious, creamy and irresistible. I usIf you are ed canned mangoes that I blended in a blender. If you have all the ingredients on hand, it literally takes 5 minutes to make this incredible dessert. If you are following a plant-based diet, you can switch to non-dairy substitutes. The flavours of saffron, cardamom, pistachios and almonds will blow your mind away!! This dessert is usually served on special occasions like Navratri, Diwali, Eid or Khushiali.

Enjoy!

Ingredients:

  • 398 ml canned mangoes (juice removed)

  • 1 tablespoon warm milk

  • 300 ml condensed milk

  • 385 ml evaporated milk

  • 250 ml whipping cream

  • 1/2 tsp cardamom ground

  • 6-7 strands saffron

  • 12 almonds crushed

  • 12 pistachios crushed

Directions:

  1. Bloom the saffron in 1 tablespoon of warm milk for about 5 minutes (Let the saffron sit in the warm milk for 5 minutes for the flavour to bloom)

  2. Blend the canned mangoes, then add the condensed milk, evaporated milk, whipping cream, cardamom and the bloomed saffron.

  3. Pour liquid mixture into an 8”x12” pyrex dish or metal dish and put in the freezer for about two hours then sprinkle crushed pistachios and almonds and leave in freezer to set till 20 minutes before serving.

  4. The kulfi will be hard to cut if you don’t remove from the freezer 20 mins before.

Enjoy!!

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