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

By Krithika Chandrasekaran  |  11th Oct 2015  |  
4 from 1 review Rate It!
  • Photo of Blueberry-Paan Shrikhand by Krithika Chandrasekaran at BetterButter
Blueberry-Paan Shrikhandby Krithika Chandrasekaran
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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 is an authentic dish which is perfect to serve on all occasions. The Blueberry-Paan Shrikhand is delicious and has an amazing aroma. Blueberry-Paan Shrikhand by Krithika Chandrasekaran will help you to prepare the perfect Blueberry-Paan Shrikhand in your kitchen at home. Blueberry-Paan Shrikhand needs few minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Blueberry-Paan Shrikhand. This makes it easy to learn how to make the delicious Blueberry-Paan Shrikhand. In case you have any questions on how to make the Blueberry-Paan Shrikhand you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Krithika Chandrasekaran. Blueberry-Paan Shrikhand will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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 Patel3 years ago

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

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