A dessert that doubles up as a mukhvaas ? Thought of experimenting with blueberries and paan(betel leaves) for a shrikhand, so it helps digestion too!! The result was delicious and wiped clean off the bowl :)
Ingredients : (3 servings)
2.Let simmer on medium heat. When the blueberries turn soft, mash them gently using a wooden spatula and stir. When the crush starts thickening remove from fire and let cool. Remember, as the presence of sugar causes the syrup to thicken further, do not leave on the fire for long.
3. Tip the hung curd into a bowl and whisk gently. Add the crush (keep little aside for garnishing) and stir in.
4. Finally add the cream and another gentle whisk.
5. Transfer to serving bowls and garnish with a little crush and the chopped paan leaves. Refrigerate for about an hour and serve chilled.
BLUEBERRY-PAAN SHRIKHAND
Hung Curd - 1 cup or 200gms
Cream (not whipped) - 3 tbsps
Blueberries - 6 to 7
Paan leaves - 2
White sugar - 3 tbsps
Water - 3 tbsps
Cream (not whipped) - 3 tbsps
Blueberries - 6 to 7
Paan leaves - 2
White sugar - 3 tbsps
Water - 3 tbsps
First, let's prepare the blueberry-paan crush....
1. Add the blueberries, sugar and water to a pan. Tear up 1 1/2 paan leaves and add to the pan. Finely chop the remaining half paan leaf, keep aside.
1. Add the blueberries, sugar and water to a pan. Tear up 1 1/2 paan leaves and add to the pan. Finely chop the remaining half paan leaf, keep aside.
2.Let simmer on medium heat. When the blueberries turn soft, mash them gently using a wooden spatula and stir. When the crush starts thickening remove from fire and let cool. Remember, as the presence of sugar causes the syrup to thicken further, do not leave on the fire for long.
3. Tip the hung curd into a bowl and whisk gently. Add the crush (keep little aside for garnishing) and stir in.
4. Finally add the cream and another gentle whisk.
5. Transfer to serving bowls and garnish with a little crush and the chopped paan leaves. Refrigerate for about an hour and serve chilled.
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