Pineapple Shrikhand

Discover the delightful Pineapple Shrikhand in this creamy dessert recipe that balances the tangy sweetness of pineapple with the yogurt.

Recipe Source Link:https://www.mygingergarlickitchen.com/pineapple-shrikhand/

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RECIPE INGREDIENTS

» For Pineapple Shrikhand

• 2 cups of hung curd or Greek yogurt, chilled
• 1 cup of canned pineapple chunks with the juice discarded (or finely chopped fresh pineapple)
• 6 tablespoons of powdered sugar
• 1/4 teaspoon of cardamom powder
• 2 tablespoons of hot milk
• 25-30 saffron strands
• A pinch or a few drops of yellowish-orange food color
• A few drops of pineapple essence
• 2 tablespoons of chopped nuts (such as almonds and pistachios)

» For serving

• 1 teaspoon of saffron-infused milk (optional)
• Dried rose petals for garnish
• Chopped nuts for garnish

RECIPE INSTRUCTIONS

» For making Pineapple Shrikhand

1. To prepare saffron-infused milk, take 25-30 saffron strands and crush them with your fingers. Add 2 tablespoons of hot milk to the saffron and set it aside to infuse for 20 minutes.
2. Transfer the hung curd to a mixing bowl. Add the powdered sugar, 2 tablespoons of saffron-infused milk, cardamom powder, and the chopped nuts to the thick yogurt. Additionally, incorporate a few drops of pineapple essence to enhance the pineapple flavor. Mix well until the sugar is completely dissolved.
3. Next, add the pineapple chunks to the yogurt mixture and blend them in. Now, introduce a pinch or a few drops of yellowish-orange food color to achieve a vibrant hue and a few drops of pineapple essence to further enhance the pineapple flavor. Pipe or spoon the mixture into a serving bowl. Garnish it with saffron-infused milk, chopped nuts, and dried rose petals before serving. You can serve it immediately or chill the Pineapple Shrikhand in the refrigerator for a couple of hours before serving. Enjoy your homemade Pineapple Shrikhand with its delightful flavors and colors!

RECIPE NOTES

1. For making hung curd, I have used 1 kg of thick yogurt and strained it for 5-6 hours to remove excess moisture and get a creamy consistency.
2. After straining, I've got about 500 grams of hung curd. You can also use strained Greek yogurt or even Turkish yogurt here.