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

By Krithika Chandrasekaran  |  11th Oct 2015  |  
4.0 from 1 review Rate It!
  • Blueberry-Paan Shrikhand, How to make Blueberry-Paan Shrikhand
Blueberry-Paan Shrikhandby Krithika Chandrasekaran
  • Prep Time


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  • Serves





About Blueberry-Paan Shrikhand Recipe

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

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 Patel2 years ago

Such an innovative recipe and what a great mix of flavour.

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