Comments on: Instant Mango Shrikhand

By: RedChillies

RedChillies — Sun, 04 Jul 2010 23:07:56 +0000

Thanks so much for taking the time in sharing your experience Graham, it is informational.

By: Graham Toal

Graham Toal — Sun, 04 Jul 2010 16:12:35 +0000

Hi – me again. I was never able to quite duplicate the exact flavour using the raw ingredients so I’ve stuck with the Badam Feast in the years since I posted the comment above. I just dropped in today to let you know that using about a third of a packet of MTR as flavoring when making a batch of home-made ice-cream makes a really enjoyable ice-cream, which in fact tastes more like shrikhand than the Amul product where the mango completely overpowers the cardamom.

Regards,

By: Graham Toal

Graham Toal — Thu, 17 Jul 2008 23:10:59 +0000

I first came across Shrikhand about 20 years ago in London. I didn’t know what was in it but it tasted smooth like butter; looking for it again in recent years I’ve found things which were reminiscent of that first experience but in several ways quite different: the Amul Shrikhand is practically an ice cream, and the yohgurt-based shrikhand is more like a lassi.

After reading your tip above about Badam Feast, I’ve done some experimenting on my own and I think I’ve found the key ingredient that duplicates that dessert I had in London all those years ago: instead of using yoghurt, try mixing some MTR into a tub of whipped cream cheese! (whip it up again yourself so that it is well mixed and give the sugar in it time to dissolve so that it doesn’t feel gritty).

I think I’ll try a second batch with the cream cheese, saffron and cardamom alone, because the extra goodness in the badam feast (crushed almonds possibly?) does make this less smooth than the treat I remember (although still really enjoyable).

By: Laavanya

Laavanya — Tue, 03 Jun 2008 02:38:52 +0000

Wow.. how easy is that? Cool!

By: shibani

shibani — Sun, 01 Jun 2008 12:29:36 +0000

great idea and too tempting with chapati