After seeing many shrikhand recipes in my friend's house, I made this lesser fat version and it is very easy to make too. Mine is not a traditional shrikhand. Traditionally this dessert should be made using whole milk curd. My low-fat version also tastes little similar and can be enjoyed any time.
|Mango puree with sour cream|
|whipped sour cream|
|Add mango puree , brown sugar and cardamom powder|
|Preparing custard base|
|Mix everything together|
|Transfer to containers and keep refrigerated|
|Less fat Mango shrikhand on an embroidery ....made in Gujarat :) Love this !|
Mango puree - 850 gm (almost 2 lb)
Sour cream (low fat) - 450 gm (1 lb)
low fat milk - 1 cup
low fat milk - 1/4 cup
custard powder (vanilla /mango flavor) - 2 tbsp
sugar - 3/4 cup
cardamom powder - 1 tsp
First prepare the custard, as it needs cooling time.
Bring 1 cup milk to boil. Dissolve custard powder in 1/4 cup milk. REDUCE the heat and add this custard mix. Within 30 seconds it would start thickening, keep on stirring for 1 minute. Switch off the stove and let cool completely.
In a wide mixing bowl pour the sour cream. Whip it to a smooth consistency using a fork.
Add the mango puree, sugar, cardamom powder and mix well.
Add the custard at room temperature. Mix well and transfer to containers.
Keep refrigerated for at least 2 hours before serving (I keep it overnight).
Mango shrikhand is ready !
Serve as dessert.
Ideally this should be served in small cups (2 - 3 tbsp in each cups).
Makes almost 20 servings
*Instead of custard powder we can use corn starch too.
*The custard we prepared can be replaced with low fat cream cheese (whipped smoothly).