Name: Blueberry-Paan Shrikhand recipe by Krithika Chandrasekaran at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

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!

Ingredients Serving: 4

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

Instructions

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.
Let it simmer on a medium heat. When the blueberries turn soft, mash them gently using a wooden spatula and stir.
When the crush starts thickening remove it from the fire and let it cool. (*See tips)
Tip the hung curd into a bowl and whisk gently. Add the crush (keep little aside for garnishing) and stir in.
Finally add the cream and another gentle whisk. Transfer to serving bowls and garnish with a little crush and the chopped paan leaves.
Refrigerate for about an hour or till set. Serve chilled.

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