Category Archives: Indian Sweets

Fruit Shrikhand (Fruit Yogurt)

Fruit Shrikhand

Shrikhand is an Indian dessert made with hung yogurt, sugar, dry fruits, and cardamom powder. This is a fruity version of the traditional homemade Shrikhand. This is one of the desserts we had as kids (there were no pastries or doughnuts). We mostly had homemade desserts like these which we would help our grandmother prepare for us. My oldest memory of making Shrikhand is helping my grandmother whisk the yogurt as a 7-8 year old and waiting for her to divide it for us in bowls so that we can take our share and relish it in the summer heat.

Greek Yogurt

Hung yogurt is basically the creamy thick yogurt you get when you drain out all the water from yogurt. You can use a muslin or cheese cloth and hand the yogurt on your kitchen tap or any other clean place for 4-6 hours. Since I wanted a very thick and creamy yogurt for this recipe, I left it over night. You can also use the Greek yogurt.

Healthy Greek Yogurt

You can add any fruit of your choice. For me berries work the best and so does Mango. You can decide to leave the seeds or fruit bits in the Shrikhand or just pass the fruit puree through a fine sieve for a rich creamy shrikhand. Remember to chill it for 4-5 hours before serving. You can serve it with fresh fruits and drizzle it with the remaining fruit puree or make it a mini pickup dessert by piping it in mini tart shells. I made chocolate tart shells and piped the shrikhand using icing tips. However you serve it, this summer dessert is sure to please your taste buds with tangy fruits and health yogurt.

Mango, Blueberry, and Strawberry Shrikhand

Ingredients

Serves 5-6

  • 1 ½ cup Hung Yogurt*
  • Icing sugar to taste

Fruit puree

  • ½ cup strawberries
  • ½ cup blueberries
  • ½ cup mango pulp
  • Icing sugar to taste

Recipe

For the Strawberry Puree

Wash and chop the strawberries. Put them in a nonstick pan. Add a table spoon of sugar. You can add or reduce the quantity of sugar based on the natural sweetness of the fruit. Mix well and cook for 1-2 minutes. Once the strawberries are soft, mash them using the back of a spoon or spatula. Make sure to scrape the edges while cooking. Cook for 1-2 minutes or till the puree comes to boil. Let it cool for 5-10 minutes. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.

For the Blueberry Puree

Follow the same procedure as the strawberry puree. Make sure to pass this puree through sieve or you will have the fruit peels in your Shrikhand.

For Mango Puree

Depending on the thickness of the mango juice, you can just pass it through a sieve and use it or if it is too runny cook it for few minutes to make it thicker and then use it. As with other fruits, add sugar based on the natural sweetness of the fruit.

For Shrikhand

Whip the yogurt using a whisk or an electric mixer until it is smooth and creamy (approximately 2-3 minutes should be good). Divide the yogurt in three bowls. Add the fruit puree of your choice to each bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on taste and consistency requirements. I used approximate 2-3 tbsp of puree for half cup of hung yogurt.  Add icing sugar as per taste. Mix well and chill for at least 4 hours before serving. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

*To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and hang it to your kitchen tap over night. Once all the water I drained out, transfer the thick yogurt to a bowl and chill.

Cham Cham Pops (Indian Dessert Pops)

Cham Cham Pops

Chamcham pops or you might want to call them rasgulla pops going by their look. Its an east meets west experiment gone right. Cham cham is a famous sweet in India. It is made with fresh chenna and cooked in sugar syrup. This is my idea of dressing up the traditional Indian sweet as cake pops. Chilled cham chams iced with khoa cream taste just perfect for people who like sweets with a twist. The same taste and texture but without the mess of sugar syrup and overdose of sweetness.Chenna

Fresh and full fat milk makes the best chenna. Make sure there is no water left in the chenna otherwise it will be very difficult to roll the chenna balls. You can add colors of your choice to the chenna. I used the gel colors and added them just before mashing the chenna.Cham Chams

Do not over boil the sugar syrup. Add the chenna balls as soon as the syrup starts boiling and do NOT touch the cham cham unless it is cooled and chilled. Let it sit for at least 6 hours or more if possible.Khoa Cream

For the icing, you can be as creative as you want. You can just simply dip the cham cham in khoa cream and roll it in dessicated coconut, coarsely  ground dry fruits, sprinkles etc. Or you can just fill the icing in a piping bag and ice it as you want.

As this is made with fresh milk, the shelf life of this dessert is not as long as other sweets. Two days is the max this can stay in the fridge. Chill it well before serving.

Cham Cham Pops

Ingredients

  • 3 cups milk (preferably full fat)
  • 2-3 tbsp lime juice
  • 2 cups sugar
  • 4 cups water
  • 1-2 pinches food color (optional)
  • 1 tbsp plain flour or corn starch for dusting

For the khoa cream

  • ½ cup khoa
  • 3 tbsp icing sugar
  • 2-3 tbsp milk
  • ½ tsp cardamom powder (Ilaichi powder)
  • 1-2 pinches food color (optional)

Recipe

Bring milk to boil. Switch off the gas as soon as the milk starts boiling. Let it sit for 3-5 minutes. Keep stirring in between. Dilute the lime juice with some water. Start adding 1 tbsp lime juice at a time. Stop adding the lime juice when the milk curdles. Let it sit for 3-5 minutes. Take a white cheese cloth and spread it in a deep bowl. Put the curdled milk and tie the cloth. Now run the tied cloth under fresh water for 2-3 minutes so that the chenna (curdled milk) gets washed and gets rid of the lime flavour. Hang it over a sink or any clean place  where water can drip. Let it hang for 20-30 minutes so that all the whey is strained out.

Transfer the chenna to a flat surface or a wide plate. Mash the chenna well using the heel of your palm. If you wish to make colored cham cham, add color at this point and mash the chenna well. Divide the chenna into 16 portions and roll them into smooth balls without any cracks. Keep these chenna balls on a plate dusted with plain flour or corn starch.

Combine sugar and water in a pressure cooker and bring to boil. As soon as the sugar syrup starts boiling, add the chenna balls. Close the lid and cook on high heat for 1 whistle. Reduce the heat to low and cook for 8-9 minutes. Switch off the heat and put the cooker under running water to release the steam. Open the cooker and transfer the chamchams and the sugar syrup to a bowl. Do NOT touch the cham cham until they are completely cooled. Let the cham chams cool down and refrigerate them for 7-8 hours.

To make the khoa cream, blend the khoa, icing sugar, milk, and cardamom powder to a smooth paste. If you want to add color to your icing, add color at this point. You can change the consistency of this icing as desired. Add or reduce milk based on the how you want to ice the pops. If you want to dip the pops in khoa cream, keep the consistency runny. Keep the consistency stiff if you want to ice it using a piping bag.

Put a cham cham in cocktail stick and ice it as you like. You can dip it in the icing or put the icing in an piping bag and ice it as you like. Serve chilled.