Anyway, here’s a very easy and yummy Indian dessert for children to make called Srikhand, which I learned during my husband and my stay at Udaivillas in Udaipur India (one of the most beautiful hotels in the whole world, and I’m not the only one to say it, check it out). It uses hang curd, but Greek yogurt is a perfect substitution for this — same flavor and texture, plus it is packed with proteins and calcium!
The girls loved the hint of flowers in the flavor, as well as the sweetness of it, combined with the nuts.
- 500 gr. Hung curd (or Greek yogurt)
- 250 gr. Icing sugar
- Saffron water
- Kewra essence (Iris water)
- Rose water
- 50 gr. Pistachio nuts or cashew nuts (we used cashew nuts)
- Cream the hung curd or Greek yogurt and icing sugar together to remove the lumps.
- Add a few drops of Kewra essence and rose water to the mix.
- Steep a few tendrils of saffron in TBSP of boiling water to make saffron "tea" and use a few drops for the mixture.
- Slice or cut the nuts and add to the dessert.
- Ready to eat!
- You can buy the rose water, kewra essence and saffron at any Mediterranean or Indian specialty store.