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Monday, May 28, 2012

Srikhand with Crushed Pineapple

Srikhand with Crushed Pineapple

Ingredients
   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 

Method:.
  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.

4 comments:

  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.

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

      Delete
  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.

    ReplyDelete
    Replies
    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!

      Delete

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