Yogurt is hung to make it thick. Fresh or frozen raspberries are crushed with spices and sugar. It is then mixed with hung yogurt along with blanched sliced almonds. Garnish with crushed raspberries and serve raspberry shrikand immediately.
Makes: around 4 Servings of Raspberry Shrikand.
Plain Yogurt 2 1/2 – 3 Cups
Fresh or Frozen Raspberries 12 – 15
Cardamom Powder a Big Pinch
Nutmeg Powder a Small Pinch
Blanched Sliced Almonds 2 Tbsps
Sugar 6 Tbsps or to Taste
Method of preparation:
Freshly grate the nutmeg using a fine grater.
Wash raspberries and carefully pat them dry.
Crush the raspberries, sugar, cardamom powder and nutmeg powder coarsely using a pestle.
Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in crushed raspberry sugar mixture and sliced almonds.
Garnish with crushed raspberries and serve raspberry shrikand immediately.
Notes: Adjust sugar according to your preference. You can also add honey instead of sugar if you wish.
Suggestions: Make sure to use full fat yogurt for better taste.
Variations: Use greek yogurt instead full fat plain yogurt to avoid hanging it.
Other Names: Raspberry Shrikand.