Thursday, 21 June 2012


This is a typical dessert from Western State of India, Gujrat. Being a  Gujrati I love preparing this version of the shrikhand in the summers. Serve it with puries (fried Indian bread) as a part of the meal or on its own as a dessert, delicious any ways.


2 cups hung yoghurt
1 cup ripe mango pulp
6 tbs powdered sugar

  1. Beat all the ingredients together with a hand blender until very smooth and there are no lumps.
  2. Serve chilled.

NOTE: To make 2 cups of hung yoghurt, strain 1kg full cream yoghurt in a fine muslin cloth for overnight in the fridge.

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