Shrikhand (Indian Yogurt Dessert with Exotic Fruit)
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 16 h. 20 min.
Ready in
Calories:
565
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 61 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Natural yogurt
- 125 grams powdered sugar
- 1 pinch ground Cardamom
- 1 generous pinch ground Saffron
- 75 grams almonds
- 50 grams Pistachio
- 1 small Mango
- Saffron (for garnish)
- 2 Tbsps raisins
- 1 generous pinch Vanilla bean
Preparation steps
1.
Line a sieve with cheesecloth, add the yogurt and let drain overnight.
2.
Transfer the drained yogurt to a food processor along with the sugar, ground saffron and cardamom and process until creamy. Coarsely chop the almonds and pistachios. Peel the mango, dice the flesh and distribute between 4 serving bowls.
3.
Mix the yogurt cream with 1/2 of the almonds and pistachios then distribute over the mango. Sprinkle the top with the remaining almonds and pistachios and the saffron threads. Mix the raisins with the vanilla bean seeds, coarsely chop then sprinkle into the middle of each serving bowl.
