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Photo of Blueberry-Paan Shrikhand by Krithika Chandrasekaran at BetterButter

Blueberry-Paan Shrikhand

Krithika Chandrasekaran
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Dinner Party
  • Fusion
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. Hung curd - 1 cup or 200 gms
  2. Blueberries - 6 to 7
  3. Paan leaves - 2
  4. White sugar - 3 tbsp
  5. cream (not whipped) - 3 tbsp
  6. water - 3 tbsp


  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.

Reviews (1)  

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Kanak Patel
Kanak Patel   Jul-04-2016

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

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