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DESSERTS

Shrikhand Kheer

A FAVOURITE DESSERT AT GUJARATI AN AUSPICIOUS PUDDING IN INDIA
WEDDINGS AND SPECIAL EVENTS THAT IS ALSO SERVED IN GURDWARAS

Preparation time: Drain overnight Preparation time: 10 minutes
Cooking time: 30 minutes Cooking time: 20 minutes
Serves 6 Serves 6

You will need: You will need:
2 x 500ml plain yoghurt ¼ cup rice Pineapple mousse
1 cup cream cheese 500ml milk
1 cup cottage cheese 250ml cream
1¼ cups caster sugar ¼ cup sugar
½ tsp ground cardamom 3 tbsp ground almonds
Ground pistachio nuts and almonds Blanched almonds to decorate A MOUTHFUL OF THIS DESSERT WILL TAKE YOU TO AN EXOTIC DESTINATION
to decorate 1 tsp ground cardamom
A pinch of dry saffron
Preparation time: 10 minutes You will need:
Method Cooking time: 10 minutes 80g packet pineapple jelly
excluding setting time
Method 1 Boil the rice in about ½ cup of water until cooked. Serves 6 Boiling water
1 Drain the yoghurt in a colander over a muslin 250ml packet fresh cream
cloth and keep in a cool place, preferably 2 Boil the milk separately until it thickens and 385g can pineapple chunks in syrup
overnight so the yoghurt hardens. reduces. Add the boiled rice and continue to boil
until the rice swells.
2 The following day, mix both the cheeses with
the yoghurt and add the sugar. 3 Add the cream. Stir well and add the sugar. Add Method
the ground almonds, stirring all the time. 1 Dissolve the contents of the jelly as per packet instructions, but instead of using boiling water only,
3 Sieve this mixture through a muslin cloth. use a mixture of half water and half syrup from the canned pineapple. Stir until dissolved.
(To do this, tie the muslin cloth onto a deep 4 When the mixture thickens remove from the heat.
steel dish and then sieve through with either 2 Place in a fridge until half set, should not be firm.
a spoon or hand.) If the mixture is very stiff 5 Cut the blanched almonds (boiled and skinned
then add a little cream or milk. Alternatively, almonds) into thirds and add to the rice pudding. 3 When the jelly is half set, liquidise all of it with the drained pineapple chunks and the packet
instead of sieving the mixture, it can be blended Add the cardamom and mix. of fresh cream.
together but you may find you need to add
more cream to get the correct consistency, 6 Cool in the fridge before serving. 4 Pour into mousse cups or in a large dish and place in the fridge to set.
which is that of custard.
5 When firm, decorate with fresh pineapple or desiccated coconut and serve.
4 Add the cardamom and mix.

5 Serve in a glass dish and decorate with
the pistachio nuts and almonds and a pinch
of saffron.

6 Keep it in the fridge before serving

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