A silky, creamy, lightly rose-scented dessert where Gulab Khaas mango truly shines.
Ingredients:
- 2 cups thick hung curd (yogurt strained overnight)
- 1 cup Gulab Khaas mango pulp (freshly pureed)
- 3 tablespoons powdered sugar (adjust to taste)
- 1/2 teaspoon rose water (optional but amazing)
- A few strands of saffron (soaked in 1 tbsp warm milk)
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped pistachios (for garnish)
- Fresh Gulab Khaas mango cubes (for topping)
Method:
1. Prepare the Hung Curd:
- Take plain curd, place it in a muslin cloth, and hang it for 6–8 hours (or overnight) to remove all the water.
- You’ll get thick, creamy curd — this is key for silky shrikhand.
2. Blend the Mango:
- Peel and puree fresh Gulab Khaas mangoes.
- Strain if needed to remove fibers — you want a smooth puree.
3. Mix the Base:
- In a large bowl, whisk the hung curd until smooth.
- Add powdered sugar, rose water, cardamom powder, and saffron milk.
- Fold in the mango pulp gently.
- Taste and adjust sugar if needed (Gulab Khaas is naturally sweet, so don't over-sweeten!).
4. Chill:
- Cover and refrigerate for at least 2–3 hours — shrikhand tastes best when cold and flavors have mingled.
5. Garnish and Serve:
- Scoop into pretty bowls.
- Top with chopped pistachios, saffron strands, and fresh mango cubes.
Serving Ideas:
- Serve it chilled, after a light Indian meal.
- You can also fill it into mini tart shells for a fusion dessert twist!
- Or pair with warm puris for a very traditional treat.
Why This Recipe?
- Gulab Khaas' gentle floral notes bloom beautifully when paired with rose water and cardamom.
- The shrikhand texture allows its natural mango richness to stay the star of the dish.
- It’s simple, luxurious, and truly memorable.