Name: Shrikand Trifle recipe by Prathima Nithin at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: For Shrikand; Thick curd (yogurt) – 2 to 2.5 cups; Powdered sugar or icing sugar – 8 to 10 tbsp or to taste; Saffron (kesar) – few strands; Green cardamom seeds – of 3 to 4 cardamom, freshly ground; Pistachio and almond (badam) slivers , orange or lemon zest, raisins – to garnish; For Spiced jaggery syrup; Water – 400 ml; Jaggery (gur) OR soft brown sugar – 3 to 4 tbsp/ to taste; Whole green cardamoms – 3; Whole brown cardamoms – 1 (optional); Cinnamon stick – ½” OR ½ tsp cinnamon powder; Whole cloves – 2 OR ½ tsp powdered cloves; Fresh ginger – 1” piece; Rose water – 1.5 tsp (optional); For Fruits layer; Choose any single fruit from the following or any combination for 4 portions as per choice; Apple, papaya, peach, plum, mango, pomegranate, pineapple, grapes, orange segments, lychee, strawberry.

Ingredients Serving: 4

For Shrikand
Thick curd (yogurt) – 2 to 2.5 cups
Powdered sugar or icing sugar – 8 to 10 tbsp or to taste
Saffron (kesar) – few strands
Green cardamom seeds – of 3 to 4 cardamom, freshly ground
Pistachio and almond (badam) slivers , orange or lemon zest, raisins – to garnish
For Spiced jaggery syrup
Water – 400 ml
Jaggery (gur) OR soft brown sugar – 3 to 4 tbsp/ to taste
Whole green cardamoms – 3
Whole brown cardamoms – 1 (optional)
Cinnamon stick – ½” OR ½ tsp cinnamon powder
Whole cloves – 2 OR ½ tsp powdered cloves
Fresh ginger – 1” piece
Rose water – 1.5 tsp (optional)
For Fruits layer
Choose any single fruit from the following or any combination for 4 portions as per choice
Apple, papaya, peach, plum, mango, pomegranate, pineapple, grapes, orange segments, lychee, strawberry.

Instructions

For Shrikand
To make hung curd, line sieve with a muslin cloth, pour in the curd and let the water (whey) drain for at least 2 hours OR tie the cloth with the curd to a tap over a sink and let whey drain away. Discard whey.
In a bowl put the hung curd. Add some of the powdered or icing sugar and mix well with hand whisk. Taste and if too sour add some more icing sugar as per taste. Add the saffron strands and cardamom powder. Mix well with hand whisk.
Chill in refrigerator.
For Spiced Jaggery syrup
Put all ingredients in a saucepan (except rose water), keep over heat and stir until the jaggery dissolves.
Then bring to boil. Then simmer for 10 to 15 mins or till the syrup turns a bit thick. This depends on the quality of jaggery used too.
Sometimes it may not thicken too much but do let it simmer for the above mentioned time to let the syrup be infused with the flavour of the spices and also let the quantity of the liquid reduce to about 300 ml.
Remove from heat, add rose water and stir. Cool and chill in refrigerator. May also serve syrup at room temperature.
For Fruit layer
Peel and chop fruits as required. Put chopped fruits in a bowl. May sprinkle fruits like apple with lemon juice to prevent it from darkening. If serving later, cover the bowl with cling film and refrigerate till serving time.
At serving time
Take 2 or 4 parfait glasses or dessert bowls. Pour a tbsp or two of the spiced jaggery syrup into each bowl.
Then put some chopped fruits. Top with 2 or 3 tbsps of chilled shrikand. Garnish.
Serve immediately.

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