Skip to main content

SRC Holiday Treats Reveal: Shrikhand for #SRCHolidayTreats


The Secret Recipe Club has a relatively new - fifth Monday - event that blurs the lines between the groups. You can be assigned to any other participating blogger in groups A through D. Naturally, I jumped right in.


Our theme this month: Holiday Treats. I was assigned to Tara's Multicultural Table, a blog written by Tara. I was so excited to explore her blog more. We've crossed paths before. She's taken part in different recipe round-ups I've hosted. And, most recently, she organized a virtual baby shower for another blogging friend - Lauren of Sew You Think You Can Cook - and I was reminded about the warmth of the blogging community.

So, into her blog I delved. Though I did get sidetracked by her recipes by location in the world, I stayed mostly in her desserts category. I considered her Vanillekipferl (Austrian Vanilla Crescent Cookies), Raivas (Portuguese Cinnamon Cookies), and Ka’ak b’sukar (Syrian Sugar Cookies).


I was more than a little intrigued by her Malabi with Orange Brandy Sauce, Chinese Peanut Dumplings in Ginger Syrup, and Kaber Ellouz (Tunisian Almond Balls).


But in the end, I decided to try her Shrikhand (Indian Yogurt Pudding with Saffron, Cardamom, and Toasted Nuts) because I am auditioning recipes for a themed dinner in December. This was the perfect dessert - not too complicated and easy to do ahead of time. I made a few adaptations, reducing the sugar and adding a few more spices, but the idea was the same. And it was a hit!


Shrikhand
Indian Yogurt Pudding with Saffron, Cardamom, and Toasted Nuts
slightly adapted from Tara's Multicultural Table's Shrikhand

Ingredients
  • 3 C whole milk plain drained yogurt or 2 C Greek yogurt
  • 2 T whole organic milk
  • Pinch saffron (approximately 10 threads)
  • 3 T organic granulated sugar
  • pinch ground cardamom
  • pinch ground cinnamon
  • pinch freshly grated nutmeg
  • pinch ground ginger
  • pinch ground allspice
  • 2 T unsweetened shredded coconut, for garnish
  • 2 T sliced almonds, for garnish
  • 2 T pistachios, for garnish

 Procedure
In a small saucepan, combine the milk and saffron over low heat just until just warmed. Remove from heat, cover, and allow to steep for 60 minutes.

In a large mixing bowl, whisk in sugar, cardamom, cinnamon, nutmeg, ginger, and allspice. Add the saffron-steeped milk, until you get a distinct saffron flavor. I used it all though Tara used only about a teaspoon.

Cover the yogurt and refrigerate for up to 1 day.

Preheat oven to 325 degrees F. Place coconut, almonds, and pistachios on a parchment-lined baking sheet. Toast toppings for 5 to 7 minutes, until fragrant.

Spoon yogurt into individual serving dishes. Top with toasted toppings. Serve immediately.



Comments

  1. This looks lovely and I have all the needed ingredients (except pistachios) on hand.

    ReplyDelete
  2. I didn't realize you got paired with Tara - but that was a seriously perfect fit for you!! Happy reveal day :)

    ReplyDelete
  3. How interesting and I'm bookmarking it for a future dinner I'm hosting, would make the perfect dessert.

    ReplyDelete
  4. Great idea to serve with toasted toppings - I'm very tempted by the vanilla crescents x

    ReplyDelete
  5. That sounds like such a wonderful, fragrant dessert! Perfect choice to share today.

    ReplyDelete
  6. That looks so good! All those spices sound heavenly.

    ReplyDelete
  7. What a unique dessert! Love the flavors.

    ReplyDelete
  8. You must've had a hard time picking one recipe for this reveal. We love Shrikhand and yours looks really good.

    ReplyDelete
  9. I've never even heard of Shrikhand. What a delicious looking recipe. Great SRC pick this month! Traci, BurntApple

    ReplyDelete
  10. Love it! It reminds me of payasam.

    ReplyDelete
  11. Thanks for the kind words :) So glad you enjoyed it! I recently learned of a beverage that uses this as a base: Piyush

    ReplyDelete
  12. It would be so hard to pick a sweet from Tara's blog!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce