{"id":3520,"date":"2009-01-26T06:25:00","date_gmt":"2009-01-26T13:25:00","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=3520"},"modified":"2009-07-08T07:12:22","modified_gmt":"2009-07-08T14:12:22","slug":"sugar-grilled-mangoes-with-saffron-yogurt-nuts","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/sugar-grilled-mangoes-with-saffron-yogurt-nuts\/","title":{"rendered":"Sugar Grilled Mangoes with Saffron Yogurt & Nuts"},"content":{"rendered":"

\"sugar-grilled-mango-with-yogurt-1\"<\/p>\n

Or A Non Traditional Shrikhand …<\/em><\/strong><\/p>\n

Shrikhand<\/strong> is a delightful Indian sweet dish (esp. In the Western Region of India) made with strained creamy yogurt,\u00a0 often with fruit pulps or pieces of fruits added to it. Saffron, Cardamom & Sugar are used\u00a0 to enhance the taste & flavor. It is very easy to make, with very little ingredients, most of which one would always have at home. Here is some information from Wiki…<\/p>\n

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“Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Gujarati cuisine and Maharashtrian cuisine.The yogurt is tied and hung until all the water has drained off, the result being a thick and creamy yogurt. Dried and fresh fruit such as mango are also added. Other ingredients include sugar, cardamom powder, and saffron. Shrikhand is popular in western India.<\/em><\/p>\n

The dish is prepared by placing the strained yogurt and sugar in a deep bowl and mixing it thoroughly. You can use a hand mixer. The cardamom powder and saffron are then added and mixed. The dish is served chilled. In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori (usually “khaaja poori”, which is a savory fried flaky bread), or as a desert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and it is very popular as part of wedding feasts. It is often served chilled and provides a refreshing counterpoint to hot and spicy curries.<\/em><\/p>\n

A popular variation is Amrakhand, which is Shrikhand mixed with mango pulp, and made homogeneous with mixer.<\/em><\/p>\n

Shrikhand’s recipe is so versatile that it can practically take any taste that an imaginative person can create. …” <\/em><\/p>\n

I have pan grilled the mangoes here, to get them slightly caramelized, but other than than it is the Shrikhand done in a traditional way. If you have read the information above, you will know that any fruits may be added to the yogurt, without compromising the beautiful flavor of saffron & cardamom in the yogurt. Personally I feel mango, saffron, cardamom & nuts are the things meant to be married \ud83d\ude42<\/p>\n

Coming\u00a0 to the recipe now:<\/p>\n

Ingredients:<\/strong><\/p>\n

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  1. 1 Cup Sliced Ripe Mangoes (Peeled,\u00a0Stone taken out\u00a0& Sliced to 1\/2 Thickness) – Or Canned or Frozen Mangoes<\/li>\n
  2. 1\/2 Cup Light Brown Sugar<\/li>\n
  3. 1 Cup Thick Yogurt ( Like Greek Yogurt) – If you do not get Greek Yogurt, drain out all the water of regular plain yogurt.<\/li>\n
  4. 2 Tablespoons of Sour Cream<\/li>\n
  5. 4\u00a0Tablespoons of Sugar<\/li>\n
  6. 2\u00a0Small Green Cardamom (Opened & the seeds taken out & crushed – we will use the ground seeds)<\/li>\n
  7. A generous pinch of Saffron (Use only the Best quality Saffron)<\/li>\n
  8. Nuts (Slivered Almonds & Pistachios) to Garnish<\/li>\n<\/ol>\n

    Note: Any of your favorite fruit could be used here. The Yogurt could be flavored in any spice your would like.<\/p>\n

    Preparation:<\/strong><\/p>\n

    Preparing the Fruits:<\/strong><\/em><\/span><\/p>\n

    Heat a Thick bottomed or non stick Skillet. ( I used my cast iron skillet).<\/p>\n

    Coat the\u00a0mango slices with brown sugar and place them in the skillet to caramelize. The sugar will melt & start browning & so will the fruit slices.<\/p>\n

    When one side is done (You will see a\u00a0pale brown layer), flip them to the other side other & cook in the same way.\u00a0 Remove the mangoes when done. Repeat the process till all the slices are cooked. Set aside.<\/p>\n

    Preparing the Yogurt:<\/span><\/em><\/strong><\/p>\n

    If you are not using Greek Yogurt,\u00a0 you will need to drain the water out of the regular Yogurt. To do this, place a cheese cloth or any thin porous cloth over a sieve.<\/p>\n

    Place the sieve on a bowl(in a\u00a0way so that the bottom of the sieve\u00a0DO NOT touch the bowl)\u00a0to hold the drained water. Put the yogurt on the cloth & let it drain for atleast an hour or two. You will see the extra water drained in the bowl. Discard this water.<\/p>\n

    Collect the Yogurt in a bowl. gently crush the saffron strands & add them to the yogurt. Add the Sour Cream, Cardamom Powder, & sugar to the yogurt & whisk it all together till smooth & blended. Combine the Almonds with the yogurt.<\/p>\n

    Cover & Put the prepared yogurt in the refrigerator & let it chill for a few hours. (about 2 hours atleast or even overnight). You will see the beautiful orange stains of the saffron.<\/p>\n

    To Assemble:<\/span><\/strong><\/em><\/p>\n

    Gently fold in the grilled Mango Slices in the Yogurt only when you are ready to serve. Garnish with Pistachios.\u00a0Serve immediately, since making it sit longer will make the juice from the fruits run & make it watery… & it will lose the creamy texture.<\/p>\n

    <\/strong><\/p>\n

    \"sugar-grilled-mango-with-yogurt-2\"<\/p>\n

    Serve\u00a0 Chilled<\/strong>. Enjoy this a\u00a0 dessert or a side or a sweet summer cooler!<\/p>\n

    \"Hay <\/span>Hay Hay it\u2019s Donna Day<\/span> <\/a>for Sugar Grilled Fruits!<\/strong><\/a> , hosted my\u00a0Tartasacher & facilitated by Bron.<\/span><\/a><\/p>\n

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    Related Posts:<\/strong><\/p>\n

    Saffron, Pistachio Ice Cream Served with Rose Infused Vermicilli<\/strong><\/a><\/p>\n

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