Monday, May 28, 2012

Srikhand with Crushed Pineapple

Srikhand with Crushed Pineapple

   1 (20 oz.) can crushed pineapple
   2 cups (16 oz.) full fat yogurt 
   3/4 cup (6 oz.) condensed milk
   1 Tbsp. rose water
   Maraschino cherries or chopped nuts 

  1. Strain crushed pineapple for 2 hours and reserve juice for another purpose.
  2. Strain yogurt for 2 hours and discard the whey.
  3. Stir strained pineapple, yogurt, condensed milk & rose water until well combined.   
  4. Refrigerate overnight.
  5. Serve in individual ramekins and top each with a maraschino cherry or chopped nuts.
Note:  If the whey is to be discarded, see tip in first comment for a faster way to strain the yogurt.


  1. A quick and easy way to strain yogurt. Spread a whole ( yes all 20 pages ) newspaper on your counter, cover with a cheese cloth, folded twice over. Spread the yogurt on this in a 1/2 " thin layer. Wait 10 mins and it's done ! wait a little longer and you have a nice curd cheese.

    1. Thank you for this tip! Makes this recipe so much quicker.

  2. I haven't tried it yet, but Greek yogurt (Athenos or Fage, pronounced Far-yay) probably would work just as well with no straining time involved.

    1. Tried this yesterday with Fage Greek yogurt and it worked just fine and was much faster to make. I did have to strain the crushed pineapple overnight. No getting around that!


Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.