Creamy and light, this dessert is ideal after a big meal – when you’re so full you could burst, but could maybe manage something sweet…
After a sold out first print, the award-winning Pass It On cookbook is back. Created by mother–daughter dream teamShobha and Keryn Kalyan, Pass It On is full of authentic Indian Gujarati recipes which have been passed down for generations.
To celebrate the rerelease Shobha and Keryn have shared a favourite dessert from the book – shrikhand. Made with hung yoghurt, it’s then garnished with nuts, cardamom, and optional rosebuds for that extra fancy touch.
Serves 4 Prep time: 10 minutes Hang time: overnight
1kg natural unsweetened yoghurt ½ tsp + extra to serve ground cardamom 4 tbsp icing sugar 1tsp rose water roughly chopped pistachios or slivered almonds edible rose petals to garnish (optional)
Hang the yogurt overnight to separate the whey from the curd. To do this, line a large deep strainer with a muslin cloth and place over a deep bowl. Pour the yoghurt into the muslin and cover, leaving to hang overnight. In the morning, scoop the curd into a bowl and discard the whey.
Mix the curd, ½ teaspoon of ground cardamom, the icing sugar and the rose water together. Refrigerate before serving.
Serve sprinkled with extra cardamom and garnish with your choice of nuts and rose petals (if using).