STONE FRUIT SHRIKHAND
Stone Fruit season is really my absolute favorite fruit season. I love the abundance of peaches, nectarines, apricots and cherries. They are called stone fruit, because they all have the seed aka stone in the middle. There are varieties of each of these fruits. Living in Northern California, we are lucky to have a huge abundance of them around us. We have several farms that are located around us, within a 50 mile radius where we can go and pick them. It is a great activity for young kids and adults alike, and something that I love doing with my family as well!
Growing up Shrikhand and puri was a favorite meal at home. It was a special meal that mom would make for us on a Sunday. She would make different kinds of Shrikhands in different fruit seasons. She would make mango shrikhand in mango season, strawberry shrikhand in strawberry season and so on and so forth.
WHAT IS SHRIKHAND?
Shrikhand is basically hung yogurt, that is sweetened with sugar, and spiced up with cardamom and saffron. The yogurt or curd made in India has a ton of water content, and it needs to be strained out of the excess water. The best way to do this is to put the yogurt/curd in a muslin cloth, twist it, and hang it over the sink(how my mom used to do it), and let the excess water drain out to get a beautiful thick hung yogurt.
Basic Ingredients in Shrikhand are:
– Greek yogurt: We are pretty lucky in that we get Greek yogurt here in the United States, and it is pretty thick to begin with. I do love the Trader Joe’s brand the best, and that is what I usually get for my daily consumption. I still strain the excess water out of the Greek yogurt to get a nice thick consistency.
– Sifted Confectioner’s sugar: In India you get kadhi saakar(or unfiltered sugar chunks), which my mom used to grind in a high speed blender, to get a fine powder, which she would put in the shrikhand. The taste of that shrikhand is pretty unique and absolutely sublime, and beautiful. Here I use confectioner’s sugar, which has to be sifted, else you will get lumps in the shrikhand.
– Freshly ground cardamom and nutmeg: I use freshly ground cardamom in a mortar and pestle, because I love the taste and a tiny bite to the cardamom when I have my shrikhand. This is personal preference but the way I like it the best. Freshly ground nutmeg is not common in shrikhand but something that my mom would do to enhance the taste of the already delicious shrikhand.
– Saffron: Saffron needs to be put in warm milk for its color to bloom, and that color gives, the pretty slight orange hue to the shrikhand, along with its floral, royal taste.
I added stone fruit puree to this shrikhand, because of my love for yogurt and stone fruits! I add tiny pieces to it, just like my mom did with any fruit shrikhand.
My final garnish is with thinly sliced pistachios and almonds. I do not roast these nuts. They are best unsalted and unroasted. I thinly slice them with a pairing knife. It gives that beautiful texture to the shrikhand. I also sprinkle a bit of saffron on the top.
HOW TO STORE THE SHRIKHAND?
You can store the shrikhand in the plate, after it is garnished, wrap in a plastic wrap, and chill in the fridge for a couple of hours before serving.
You can also make it 2 days in advance(before garnish), store it in an air tight container. Plate it and garnish, just before serving.
If you do make this recipe, please do not forget to tag #thejamlab on Instagram, and/or leave a comment on this blog post! Hope you enjoyed this recipe!