Blueberry-Paan Shrikhand | How to make Blueberry-Paan Shrikhand

1 review
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ByKrithika Chandrasekaran
Created on 11th Oct 2015
  • Blueberry-Paan Shrikhand, How to make Blueberry-Paan Shrikhand
Blueberry-Paan Shrikhandby Krithika Chandrasekaran
  • Blueberry-Paan Shrikhand | How to make Blueberry-Paan Shrikhand (11 likes)

  • 1 review
    Rate It!
  • By Krithika Chandrasekaran
    Created on 11th Oct 2015

About Blueberry-Paan Shrikhand

Very simple to make, a dessert that doubles up as a mukhvaas ? I thought of experimenting with blueberries and paan (betel leaves) for a shrikhand, this helps in digestion too!

Blueberry-Paan Shrikhand, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Krithika Chandrasekaran. Blueberry-Paan Shrikhand is a dish which demands no explanations, it's a whole world of flavour in itself. Blueberry-Paan Shrikhand is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Blueberry-Paan Shrikhand by Krithika Chandrasekaran is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Blueberry-Paan Shrikhand.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Blueberry-Paan Shrikhand

Ingredients to make Blueberry-Paan Shrikhand

  • Hung Curd - 1 cup or 200 gms
  • Blueberries - 6 to 7
  • Paan leaves - 2
  • White sugar - 3 tbsp
  • Cream (not whipped) - 3 tbsp
  • Water - 3 tbsp

How to make Blueberry-Paan Shrikhand

  1. For the blueberry-paan crush, add the blueberries, sugar and water to a pan. Tear up 1 and 1/2 paan leaves and add it to the pan. Finely chop the remaining 1/2 paan leaf and keep it aside.
  2. Let it simmer on a medium heat. When the blueberries turn soft, mash them gently using a wooden spatula and stir.
  3. When the crush starts thickening remove it from the fire and let it cool. (*See tips)
  4. Tip the hung curd into a bowl and whisk gently. Add the crush (keep little aside for garnishing) and stir in.
  5. Finally add the cream and another gentle whisk. Transfer to serving bowls and garnish with a little crush and the chopped paan leaves.
  6. Refrigerate for about an hour or till set. Serve chilled.
My Tip: Note, as the presence of sugar causes the syrup to thicken further, do not leave it on the fire for long.

Reviews for Blueberry-Paan Shrikhand (1)

Kanak Patela year ago
Such an innovative recipe and what a great mix of flavour.
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