I love Pineapple and you all must have known this by now as i have Pineapple Kesari, Pineapple Angoori Rasmalai and Pineapple Jamun on the blog. I find the fruit irresistible and wish to experiment more with it. The juice,the sweet fruit and the unfailing taste – yes i love Pineapple.
The Shhhhh Secretly Cooking Challenge celebrated Maharashtrian Cuisine for the month of November and I was excited as it was the representation of my city – Mumbai as it is the Capital of Maharashtra.
Shrikhand Poori is very popular in Maharashtra and is commonly had on almost occasions. With the addition of Pineapple it becomes even more delicious and refreshing as the Pineapple gives it a tangy “kick” and you will love every spoonful of it!
Preparation Time : 10 minutes
Chilling Time : 4 – 5 hours
2 cups fresh and thick yogurt
4 tbsp powdered sugar
2 tsp Cardamom powder (elaichi)
2 tsp Pineapple puree
2 – 3 drops Pineapple Essence (optional)
2 – 3 drops yellow colour (optional)
3 – 4 strands Saffron (Kesar) – toasted on a hot tava and soaked in 2 tsp warm milk
2 tsp sugar candy/crystallised sugar (mishri) – optional
1 tbsp sliced Almonds (optional)
1 tbsp Dried Pineapple Bits (optional)
Tie the yogurt in a cheesecloth or muslin cloth and leave to hang till almost all the water drains out and the yogurt is thick and soft inside.
Mix the sugar into the drained yogurt and beat well with a whisk till thick and well blended. Add the rest of the ingredients and whisk again.
Pour into an airtight container and refrigerate for 4 – 5 hours till firm but deliciously thick.
Spoon into shot glasses or small bowls and garnish with sliced Almonds and dried Pineapple bits. Serve immediately.
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