I just wrote the other day about the upsurge of fruity desserts on the blog, and here I am with another one! 😉
I have mentioned before that papaya is one of my favorite fruits. I would devour every bit of the papaya that my mattamma would bring from her yard. I was just going through the papaya recipes on the blog and everything seems to be a drink! Hehe… Would you love to browse through them?
Regular readers would also know how much I love yogurt. I always have a litre of yogurt sitting in the fridge at any given point of time. It sneaks into anything I make, especially my desserts! I love to add it to my smoothies, to my bakes and if I don’t do anything with it, I simply mix it up with cornflakes and a dash of brown sugar and have it for breakfast – totally yum! The yogurt we get here is really creamy and that just adds to the taste. Do you know that 1/2 cup of yogurt daily gives you one of the two portions of calcium required for your daily requirement? It is equivalent to a cup of milk. More than that, the active probiotics in yogurt makes it the best meal for the good health of your gut. I wish I would be more consistent with including this super food into my diet regularly…
This seems to be my fourth shrikand recipe on the blog – the previous ones are flavored with Saffron, Mango and Nutella – which seemed to be a super hit with a lot of my readers. 🙂 The only thing with Shrikand is the waiting time for the yogurt to drain, but otherwise, this is such a breeze to make and even better, such a guilt free dessert! Some papaya pulp – ground riped papaya without adding any water! – sweetened to taste and with a kick of cardamom and rosewater, what more do you need for a post lunch dessert or for that midnight cravings? 🙂
Posted on this day previously:
2014: Kerala Kadala Curry
- 750 ml yogurt
- 1 cup chopped ripe papaya
- 2 tbsp raw sugar
- 1/2 tsp cardamom powder
- 1 tbsp rose water
- Crushed pistachios for garnish
- Strain yogurt in a muslin cloth overnight.
- Transfer the hung curd to a bowl.
- Blend the rest of the ingredients in a blender till smooth.
- Pour over the hung curd and whisk to combine.
- Leave in the refrigerator for an hour to set.
- Serve cold, garnished with pistachios!