Name: Caramelized Pineapple Shrikhand recipe by RAJIV JINDAL at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5
Ingredients: Fresh hung curd from 750 ml of full fat milk.; Sugar crushed into thin powder 6 tablespoons or as per taste.; Brown sugar 2 tablespoons; White sugar granules 1 tablespoons; Fresh pineapple slices 3 pieces.; Honey 1 tablespoon.; Unsalted butter 1 tablespoon.; Fresh mint leaves 15 leaves.; Saffron a pinch soaked in a table spoon of warm milk; Green cardamom 5 pieces crushed into fine powder

ABOUT Caramelized Pineapple Shrikhand RECIPE

Shrikhand is a popular Indian dessert and is made with hung curd and sugar being the main ingredients. It is a big favorite throughout India specially in the states of Maharashtra and Gujarat. Though there are many variations in making the soft and creamy dessert, Amrakhand (with mangoes) is the biggest craze.

Ingredients Serving: 5

Fresh hung curd from 750 ml of full fat milk.
Sugar crushed into thin powder 6 tablespoons or as per taste.
Brown sugar 2 tablespoons
White sugar granules 1 tablespoons
Fresh pineapple slices 3 pieces.
Honey 1 tablespoon.
Unsalted butter 1 tablespoon.
Fresh mint leaves 15 leaves.
Saffron a pinch soaked in a table spoon of warm milk
Green cardamom 5 pieces crushed into fine powder

Instructions

Cut 1 slice of pineapple into long thin pieces and chop the remaining 2 slices into small cubes. Sprinkle the brown sugar on the pineapples and mix well.
Heat a frying pan on high heat and add the butter till it melts. Pour in a spoon of honey and cook the pineapple pieces for 4 to 5 minutes till they are caramelized and become brown in color.
Remove the long pieces and the small pieces of pineapple and keep separately to cool.
Add 2 spoons of water to the remaining sauce and mix well. Turn of the flame and keep the caramel sauce for the garnish.
Take a small frying pan and on low flame heat a spoon of white sugar with a table spoon of water till the sugar melts completely and the sugar syrup gets a little thick.
Put off the flame and quickly add the mint and mix well so that all the leaves are coated with the sugar syrup. Take out the leaves and rest on a greased butter paper to cool down.
Drain out as much water as possible from the hung curd so that the shrikhand gets a good creamy texture and is thick and smooth.
Take the hung curd in a big bowl. Mix in the crushed sugar, cardamom powder and the soaked saffron.
Beat the curd and sugar with the help of a hand egg beater. You can also use an electric beater but I prefer the hand beater. Beat well till the curd mixture is all smooth and creamy.
Keep in the refrigerator to cool.
Remove the hung curd mixture from the refrigerator and mix in gently the small pieces of caramelized pineapples and the sweetened mint leaves.
Serve chilled garnished with the long caramelized pineapples, a dash of the caramel sauce, a few saffron leaves and a pinch of cardamom powder.

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