Shrikhand Parfait
A Sweetened Thick Yogurt served with a layer of biscuit crumbs topped with chopped mango and whipped cream. A perfect dessert to treat our taste buds
Servings: 2 people
Calories: 70kcal
Ingredients
- 3 Cups Plain Thick Yogurt I used Greek Yogurt.
- ½ Cup Powdered Sugar
- ¼ teaspoon Cardamom Powder
- ½ teaspoon Saffron
- ½ tablespoon Warm Milk
- 10-12 Digestive Biscuits
- ½ Cup Mango Cut into small Cubes
- 1 tablespoon Pistachios Chopped nicely
Instructions
Procedure to make Shrikhand
- Place a strainder over a bowl. Cover the strainer with 3 layers of Cheesecloth. Pour the Yogurt into the cheesecloth.
- Pull up all the corners of the cheesecloth and twist it tight. Place a plate and a heavy can or jar on top of the cheese cloth. Refrigerate for 8 hours or overnight.
- The next day, add the saffron to the warm milk and let it bloom for 5 mins. Remove the yogurt from the cheesecloth and place it into a medium bowl.
- Add the powdered sugar, bloomed saffron with milk and cardamom and gice a good mix till everything is incorporated well with the thick curd
- Place a plastic wrap directly onto the surface of the yogurt and refrigirate for 4 hours
Preparing Biscuits
- When the Shrikhand is resting in Refrigerator, toast the pistachios in a skillet over medium flame for 3-5 mins or until fragrant. Chop the Pistachios and keep it aside
- Add the biscuits in a blender and grind it to coarse crumbs. I used a zipper for this process. I put the biscuits in a zipper cover and seal it and then used a rolling pin to crumble the biscuits. Set this crumbled biscuit aside
Parfait Plating Process
- After the Shrikhand has rested, whisk the shrikhand for 2 mins so its nice and fluffy. Spoon the Shrikhand into a piping bag and snip off the tip of the bag so there is a 1" opening. Set aside
- To Assemble the Parfait, spoon ¼ cup of Biscuits crumbs into the bottom of a cup. Pipe about ¼ Cup of Shrikhand on top of the cookie crumbs. Spoon 1 tablespoon of mango on top and then fill with whipped cream
- Sprinkle the chopped pistachios on top. Refrigerate until we are ready to serve!
Notes
- I used Digestive Biscuits. We can use Parle-G Biscuits too.
- We can also use Pine nuts or Charoli Seeds (Sara paruppu) for garnishing the Parfait.
- Use Thick fresh curd for Shrikhand. I used Store bought Plain Green Yogurt.
- Topping with Whipped Cream is optional
Nutrition
Serving: 2tablespoon | Calories: 70kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g