Savor the Spirit of Mahashivratri: Check out the Falhari Fruit Shrikhand Recipe

As the auspicious occasion of Mahashivratri approaches, many devotees embark on a day of fasting, seeking spiritual rejuvenation and devotion. While fasting, it is important to nourish the body with simple yet delicious foods that align with the traditional ‘falhari’ or fruit-based fasting options. One such indulgence is the refreshing and delightful Fruit Shrikhand, a creamy yogurt dessert that’s both satisfying and easy to prepare.

In this special recipe by Chef Maharaj Bhawar Singh. He’s a Corporate Chef at Khandani Rajdhani, the fruit Shrikhand is given a unique twist with fresh seasonal fruits, making it a perfect treat for those observing the fast. Chef Bhawar Singh combines the richness of strained yogurt with the natural sweetness of fruits, creating a dish that is not only flavorful but also in harmony with the fasting principles.

This Fruit Shrikhand is a wholesome, nourishing dessert that will keep you energized through the day, providing a touch of indulgence without compromising the sacred nature of Mahashivratri fasting. Let’s dive into this divine recipe and experience the true essence of fasting with a delicious, healthy twist!

Fruit Shrikhand:

Ingredients:
 2 cups Plain yogurt (NOT sour, use fresh)
 ¼ cup Sugar powdered into blender or grinder
 few strands Saffron crushed into mortar and pestle
 1 teaspoon Milk
 ¼ teaspoon Green cardamom seeds powder
 4-5 Cashew nuts chopped finely
 4-5 Almonds chopped finely
 4-5 Pistachios chopped finely, optional

Method:

1. First let’s prepare for hung curd.
2. Take a deep bowl and a strainer. Select the bowl or mug which is deep, so the strainer is not touching the collected liquid in the bowl.
3. Put the muslin cloth or man’s handkerchief or clean, pure cotton cloth over the strainer.
4. Add plain yogurt into the prepared strainer.
5. Gather the cloth edges and if you squeeze it lightly, tie the edges of the cloth.
6. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
7. After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt aka hung curd or chakka.
8. Now crush the saffron in mortar and pestle.
9. Also warm up the milk in microwave for few seconds.
10. Add crushed saffron into the warm milk and stir.
11. Take hung curd into a bowl.
12. Add powdered sugar and saffron milk.
13. Stir it well using spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency.
14. Now add cardamom powder, chopped nuts. Stir well to combine.
15. It is ready. Keep in the fridge.
    
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