Dubai Chocolate Shrikhand

Again with the Dubai Chocolate trend going around and Shrikhand coming in a variety of flavours. I thought to myself why not make Shrikhand with a Dubai Chocolate twist. Here it is!

Ingredients: Hung curd - 160g

Sugar - 20g

1 cardamom pod

Pistachio paste - 20g

Roasted kataifi pastry (roasted in ghee)

Milk chocolate

Chopped pistachio nuts

n.b Adjust the measurements to your preference. I just used what I had but I have provided some measurements to give you a better idea.

Method

The first step is to make hung curd. I didn't measure how much yogurt I used but I had 160g of hung curd at the end of the process. Add yogurt into a muslin cloth and allow this to hang so the liquid from the yogurt drains out to form hung curd. I left this to hang for 8 hours. I also roasted some kataifi pastry in a little ghee until it was lightly golden in colour.

To the hung yogurt add in the sugar and cardamon powder and mix well. The sugar should fully dissolve into the yogurt. I used a little sugar as the chocolate would also add some sweetness.

Then mix together the roasted kataify pastry and pistachio paste. I added a little pastry at a time to the pistachio paste amount I had. I then levelled out the shrikhand in a bowl.

I then spread the pistachio kataifi pastry all over the top of the shrikhand. I then followed this by spreading some melted milk chocolate. I melted the chocolate using the bain-marie method.

On top of the melted milk chocolate layer I sprinkled over some roasted kataifi pastry and chopped pistachio nuts.

The Dubai chocolate Shrikhand is now ready to serve. I served this in another dish so I could see the different layers of this Shrikhand.

I would personally layer the chocolate before serving as it will harden as it eventually cools down. This is a lovely fusion between Dubai Chocolate and Shrikhand. Enjoy!

#shrikhand #mithai #dessert