Sunday, November 29, 2015

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.



12 comments:

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

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

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

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

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

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

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  7. What a unique dessert! Love the flavors.

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

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

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  10. Love it! It reminds me of payasam.

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

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

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