Did you know Shrikhand is one of the oldest Indian desserts known to mankind? It finds its mention in ancient Hindu texts by the name of ‘Shrikharini’. It is believed that the dessert was, perhaps, created by Bhima during the times of the Mahabharata. When the Pandavas were in exile, they had to spend one year incognito. Bhima took the guise of a cook, and created this dessert with hung curd, sugar and nuts and called it ‘Shrikharini’.
Besides the mythological connection, there are also equally fascinating legends from yore. For instance, it is also a popular notion that the dessert took birth somewhere in West India, most probably in Gujarat or Maharashtra, by travelling herders. To carry their yoghurt overnight, they would strain out the watery whey, the next day when their yoghurt would be sour, they would make it palatable by adding sugar and nuts to the yoghurt.
Hung curd has become a ‘superfood’ in the world of health and nutrition for its high protein content. But it does not harm anyone to give it an indulgent spin every once in a while. Shrikhand can come in many flavours, but our favourite has to be the Mango Shrikhand. In this recipe, homechef and Slurrp community members have taken things a notch up by making sweet Mango Shrikhand Bites. The recipe is so easy, you can make it with your children as well. Here’s what you need.
Ingredients:
- 1.5 cups hung curd
- 1 cup mango purée
- 2 tbsp honey (as per taste)
- Tutti frutti (to garnish)
Method:
- Place a sieve in a large bowl. Now place a muslin cloth over the sieve.
- Pour the curd on top of the muslin cloth that you have just spread. Tie the cloth tight ensuring all whey is squeezed out.
- Refrigerate overnight.
- Hung curd is ready, transferred in a bowl.
- Chop some mangoes, add to a blender and blend until you get a puree.
- Mix the puree with the curd, add honey and mix everything well.
- Take a spoon of the mango shrikhand and plop it on a serving tray that has been lined with parchment paper.
- Add tutti frutti and chill for 2 hours in the freezer.
