Shrikhand Cups
A twist to the traditional Diwali dessert that gives this popular dessert a new look and flavor.
Servings 6
Ingredients
- Base
- 1/3 cup pistachios
- 1/4 cup walnuts
- 1 tbsp roasted flaxseed powder
- 2 chopped dates
- 1 tbsp coconut oil
- 1/4 tsp cardamom powder
- salt to taste
- Shrikhand Topping
- 3 cups fresh curd
- 1/2 tsp cardamom powder
- 50 ml milk
- 2 tbsps honey
- few strand of saffron
Instructions
- Hang the curd in a muslin cloth for 2-4 hours, until all the whey is drained off.
- While the curd is hanging start work on the base of the shrikhand cups. In a mixer grinder add the pistachios, walnuts, flax powder, dates, coconut oil, cardamom powder and salt. Grind.
- Use this mixture as a base and line your cupcake liners. Depending on the size of your cupcake liner you may need 1/2 tbsp-1 tbsp of mixture for each. Press down on all sides until the base is tightly packed. Chill in the fridge for 30 minutes.
- Once the hung curd is ready, continue with the shrikhand procedure by adding saffron strands to some milk in a cup. 5. Now in a mixing bowl add the hung curd, saffron milk, cardamom powder and honey and give a good mix until all the ingredients are well combined. (You can add chopped nuts too if you like.)
- Top this shrikhand on the pistachio and walnut base and chill in the fridge for another 2-3 hours.
- When serving top with some pistachio powder and rose petals for decoration.
Notes
Note : You can make the shrikhand in whatever flavor you like by adding fruit purée or nuts of your choice.