Australian Macadamia Nut Mango Shrikhand
Nothing’s more fun than spinning a new take on a crowd favourite. This Australian Macadamia Nut and Mango Shrikhand has everything you’d want from a great dessert – rich, indulgent creaminess, a touch of crunch, and the perfect balance of sweet and spice!
SERVINGS
2-3
COURSE
- Dessert
PERFECT FOR
- Decadent Dessert
- Quick and Easy
PREFERENCE
- Vegetarian
SKILL LEVEL
Easy
INGREDIENTS
- 1 cup hung curd (thick strained yogurt)
- 1/2 cup fresh mango (fresh Alphonso or Kesar recommended)
- 2–3 tbsp powdered jaggery or honey (adjust to taste)
- 1/2 tsp cardamom powder
- A pinch of saffron strands (soaked in 1 tbsp warm milk)
- 2 tbsp soaked Australian Macadamia Nuts
- 1 tbsp crushed Australian Macadamia Nuts, to garnish
- Mango cubes and mint leaves, to garnish
INSTRUCTIONS
- Place curd in a muslin cloth and hang for at least 3-4 hours (ideally, overnight) in the fridge to remove excess water.
- Soak the Australian Macadamia Nuts in warm water for 1-2 hours.
- In a blender, add the soaked nuts, chopped mango, honey or jaggery powder, and cardamom powder. Blend until smooth and creamy.
- In a bowl, whisk together hung curd and the mango and Australian Macadamia Nut mixture with the saffron milk until smooth and creamy.
- Fold in the chopped roasted Australian Macadamia Nuts for a buttery crunch.
- Refrigerate for 1-2 hours to let the flavours develop.
- Spoon into dessert bowls or small glass jars. Garnish with crushed Australian Macadamia Nuts, mango cubes, and mint.
NUTRITION
- Calories: 598 kcal
- Carbohydrates: 58.8 g
- Protein: 12 g
- Fat: 37.3 g
