BLACK GRAPES  SHRIKHAND 

Shrikhand is a popular dessert of Gujarati cuisine and it has become so famous that there have been several variations of this sweet dish.

Black grapes shrikhand is once such Fusion recipe and is prepared using hung curd, sugar and black grapes ..  You can make this flavourful dessert in under 30-minutes! So, don’t hold up and try this amazing dessert recipe for your loved ones and enjoy!

Make your everyday dessert a bit healthy and appetizing by adding any fruit of your choice. So try my version of a yummy Black Grapes Shrikhand, which is very easy and simple to prepare. They can be made in a jiffy and is best enjoyed chilled, garnished with chopped nuts.
This fruit based dessert is ideal for a Holi party or kids party. It will be a sure hit and kids especially will enjoy this visually appealing dessert. So check this fusion treat.

You may use Green grapes too for this recipe.

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you can also check my CRANBERRY SHRIKHAND STRAWBERRY SHRIKHAND

INGREDIENTS:
Hung yoghurt made from 2 cups yoghurt
2 cups black grapes
3 tbsp. sugar or to taste
1/4 tsp. cardamom powder
1 tsp. kewra water
chopped nuts, saffron & dry rose petals to garnish

INSTRUCTIONS:

  1.  Blend the grapes and simmer along with sugar till all the moisture has evaporated. Keep aside to cool.picsart_03-19-101064098609956509852.jpg
  2. Mix it along with the hung yoghurt and pass through a sieve for a smooth texture.
  3.  Add the cardamom powder and kewra water. Combine well and refrigerate for some time.
  4. Spoon into individual bowls. Garnish with chopped nuts, saffron and dry rose petals. Relish as an after meal dessert or anytime you desire.
  5. Blend the grapes into a puree.
  6.   Simmer along with sugar till all the moisture has evaporated. Keep aside to cool.
  7.  Mix it along with the hung yoghurt.
  8.  Pass through a sieve for a smooth texture.
  9. Add cardamom powder & kewra water. Combine well and refrigerate for
    some time.
  10.  Spoon into individual bowls. Garnish with chopped pistachios, almonds, raisins,
    saffron & rose petals. Relish as an after meal dessert or anytime you desire.

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STRAWBERRY SHRIKHAND

Shrikhand is served chilled as hung curd is the main ingredient or we can call it as a base ingredient. Usually, yoghurt is tied in a muslin cloth to drain out all the whey from it. After that sugar and flavourings can be added and mixed to the hung curd to make delicious shrikhand.

This strawberry shrikhand | Strawberry Yogurt Dessert is a fruity twist on a classic Indian dessert – Shrikhand. Instant Indian strawberry shrikhand is a great way to relish pretty candy-like strawberries.

Do try strawberry shrikhand, this is equally healthy and yum !!!!

INGREDIENTS:

1 Cup Hung Curd (Greek Yogurt)
1 Cup Strawberries (chopped)
3 tbsp castor sugar (depends on the sweetness of berries)
1/4th tsp cardamom powder

INSTRUCTIONS:

  1. Puree the chopped Strawberries with sugar using a mixer grinder.
    Pass the puree through a sieve and keep aside.picsart_02-04-097770705091092365151.jpg
  2. Take hung curd in a bowl and beat it with cardamom powder.
  3. I used an electric beater. But you can also use a balloon whisk or hand beater.
    Whisk till the curd turns smooth.
  4. Add strawberry puree and whisk again till everything well combine.
  5. Pour it in individual bowls or earthen pots (I used small glasses here).
  6. Refrigerate it for an hour.
  7. Serve chilled.
NOTES
  • I used 500-gram thick yoghurt here, which gave me 1 cup hung curd.
  • You may use store brought curd or homemade curd for making shrikhand.
  • Make sure your yoghurt is fresh. Never use sour yoghurt.
  • To make hung curd take a muslin cloth, spread the cloth on a sieve/ strainer, pour
  • the curd in the cloth. Now bring the ends of the cloth together and hand it on
  • support to drain the water from the curd.  It may take 3-4 hours for making shrikhand.

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CRANBERRY SHRIKHAND 

Shrikhand is a popular Indian sweet from the states of Gujarat and Maharashtra. Eaten and enjoyed all over the world with the common forms being the Cardamom Shrikhand and the Mango Shrikhand. Many delicious variations are possible and can be made as per the taste and cravings. I used the Cranberries to make my Shrikhand and also added chopped almonds soaked in water to give the soft yet nutty taste to the Shrikhand.
These chewy dried cranberries make a good addition to your shrikhand.
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These cranberries sent by True element.
True Elements Dried Cranberries are made with such uniqueness, that it can be added to any boring food and make it a mouth-watering delicacy. They can also be eaten raw in the form of a snack or can be added to any dessert or even salads. You can buy here.
https://www.amazon.in/Grocery-Gourmet-Foods-True-Elements/s?rh=n%3A2454178031%2Cp_4%3ATrue+Elements

Do try out this amazing but simple recipe and am sure you will make it again and again.
This is Cooking Simplified for you.

INGREDIENTS :

350 gm hung curd.
150 gm Crushed sugar.
100 gm cranberries (Dried).
20 Almonds soaked in water and peeled
3 tbsp Warm water

INSTRUCTIONS:

  1. Soak the dried Cranberries in the warm water so that they become soft. Crush the berries gently.
  2. Make sure that the hung curd is drained well.
  3. Take the hung curd in a big bowl and add in the crushed sugar.
  4. Beat well so that the curd becomes smooth and creamy and all the sugar is blended into the hung curd.
  5. Mix & add the crushed cranberries to the curd mix. mix well.
  6. Chop the peeled almonds into long thin pieces. Add to the curd and mix gently.
  7. The Shrikhand is ready. Chill in the refrigerator.
  8. Serve chilled garnished with some more cranberries, almonds and mint leaves and enjoy.
    picsart_03-18-047879290595691265083.jpg

    NOTES:

  9. Try to drain the hung curd well to get thick and creamy Shrikhand.
  10. Add only as much water as needed to soak the cranberries.
  11. Adjust the quantity of sugar as per your taste.
  12. You can use blueberries instead of cranberries .

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SWEET POTATO HALWA / SHAKARKANDI HALWA

Sweet Potato halwa /Shakarkandi halwa

Shakarkand is my all time favourite. When we were kids my mum used to boil shakarkandi in chulha (hearth) for me. The smoky flavour enhanced the taste of shakarkand.
When I saw shakarkand in the market the feeling of nostalgia gripped me.

So this time I tried this delicious halwa made out of boiled mashed sweet potatoes scented with cardamom and saffron.
Sweet potato halwa is a popular dessert in north India, especially during the winters. It is a popular fasting option rich in Vitamin A.
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This is a simple, quick recipe with minimum ingredients and apart from stirring the halwa, there is not much effort this halwa requires.

If you are looking for more halwa recipes then do check BEETROOT LAUKI HALWA
Gajar (Carrot) Ka Halwa MANGO KESARI (MANGO HALWA) Tricolour Suji Ka Halwa

Prep Time: 20 minutes
Cook Time: 20 minutes 

INGREDIENTS :
(1CUP =200ML)

2 medium to large sweet potatoes (shakarkand )
4 tablespoon sugar or as required,
depends on the sweetness of the sweet potatoes.
4 to 5 tbsp ghee
1/2 tsp Cardamom powder (choti elaichi powder )
1 pinch saffron (kesar)
10 to 12 cashews halved & fried

INSTRUCTIONS :

  1. Boil the sweet potatoes first.
  2. When they are warm, peel and mash them.
  3. Heat ghee in a kadhai (pan) first for frying the cashews.
  4. Remove when they become golden and keep aside.
  5. In the same ghee, add the mashed sweet potatoes.
  6. Stir well and saute for 3-4 mins.1546143566810
  7. Add sugar and saute for 4-5 mins. Now add crushed cardamom and stir. Repeat the above step with saffron.
  8. Keep stirring and cooking the halwa till ghee starts to leave the sides of halwa. This will take approx 10-12 minutes on a low to medium flame.
  9. Lastly, add the fried cashew nuts and stir again.
  10. Serve the sweet potato halwa hot.
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NOTES:
  • I used fried kaiju, you may use any type of dry fruits of your choices.

 

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BEETROOT LAUKI HALWA

Beetroot Lauki Halwa
Indian sweets never get old and so does our love for it!
Beetroot is one of my favourite vegetables-  firstly because of its colour and secondly its nutritional value. When I saw this recipe on my friend’s Instagram page@Blenditlikelata, I decided to try it out.
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These seemingly unpleasant vegetables can be brewed up to present a perfectly tasty sweet dish.
Dish taste enhancer= Kaju chikki

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INGREDIENTS :

(1 cup = 250 ml)
3  cups / 1/2 Kg grated lauki (bottle gourd or dudhi)
500 ml milk(which has been boiled in advance)
1 beetroot grated
7 tablespoon sugar – for a very sweet taste, ( can be increased to 8 tablespoon sugar)
3 to 4 tablespoon ghee
4 to 5 green cardamoms – powdered or crushed (chotti elaichi or Hari elaichi)
½ cup chopped almonds (badam) and pista
Kaju chikki for decoration

INSTRUCTIONS :
  1. Pour milk into a wide pan or kadai. Bring it to boil. Then simmer (on low flame )until it reduces and thickens slightly.
  2. While the milk boils, wash and peel bottle gourd. Taste it and make sure it is not bitter or too sour. Then grate it after removing the complete centre portion.
  3. Also, grate the beetroot.
  4. Heat ghee in a heavy bottom kadai. Add grated lauki and beetroot and fry until the moisture dries up completely. This takes about 7 to 10 minute(the time by which the milk boils)PicsArt_10-28-11.08.25.jpg
  5. Whisk the milk well and pour it to the hot beetroot lauki mixture.
  6. Mix and cook on a medium flame string often until the mixture thickens and moisture evaporates.
  7. Add sugar and begin to cook. The mixture turns gooey again. Keep string and cook until the halwa turns thick.
  8. Sprinkle cardamom powder and then pour 1 tsp ghee. Mix and cook for a few mins.
  9. Garnish halwa with homemade kaju chikki or sliced almonds, cashews and pistachios.
  10. Serve warm or chilled as per your liking.

NOTES :

  • Saute bottle gourd first in ghee to reduce the moisture & get rid of the raw flavour.
  • Avoid using bottle gourd that’s too sour or bitter.
  • You may adjust beetroot quantity according to your taste.
PicsArt_10-28-11.03.10.jpg

 

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CHOCOLATE DRYFRUIT MODAK

Modak is the must in the menu as it is Lord Ganesha’s, favourite sweet.
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So this time Fusion version of making Modak. It is made from semi-sweet milk chocolate, condensed milk, biscuit crumbs, dry fruits
The CHOCOLATE DRYFRUIT MODAK is a chocolate flavoured rich and delicious modak which can be simple and easy to prepare and everyone loves it especially kids.
This is the quick Modak recipe that is ready in 30 minutes from cooking to shaping the modak.
These soft modaks are of perfect sweetness and quite easy and quick to make too. They stay fresh in an airtight container for 5 or 6 days.
Preparation Time: 10 mins   Cooking Time: 4 mins   Total Time: 14 mins     
INGREDIENTS 
3/4 cup chopped dark chocolate
1/2 cup fresh cream
1/2 cup condensed milk
2 cups coarsely crushed digestive biscuits
1/4 cup finely chopped mixed nuts (almonds, cashew nuts, pistachios, walnuts)
1/4 cup desicated coconut
ghee for greasing
INSTRUCTIONS 
  1. Combine the fresh cream, condensed milk and dark chocolate in a broad non-stick pan.PicsArt_09-16-09.37.30.jpg
  2. Switch on the flame, mix well and cook on a medium flame for 2 minutes, while stirring continuously.PicsArt_09-16-09.38.20.jpg
  3. Add the biscuit, mixed nuts and desiccated coconut mix well and cook on a medium flame for 2 minutes, while stirring continuously.PicsArt_09-16-09.39.05.jpg
  4. Transfer it on a plate and allow it to cool completely.
  5. Once cooled, grease the modak mould once.PicsArt_09-16-09.34.58.png
  6. Take a portion of the mixture, put it in the modak mould tightly.
  7. Remove the excess mixture from the bottom of the modak mould and demould the modak.
  8. Repeat steps to make modaks.
  9. I have garnished them with melted white chocolate but it’s optional.
  10. Take some melted white chocolate in a piping bag and decorate modaks
  11. Store in an air-tight container and use as required.

 

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