How to make Kiwi Chocolate Chip Shrikhand - Shrikhand made differently with kiwi and chocolate chips.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kiwi (कीवी), Chocolate chips (चॉकलेट चिप्स)

Cuisine : Indian

Course : Desserts

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Kiwi Chocolate Chip Shrikhand Recipe Card

Kiwi Chocolate Chip Shrikhand

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kiwi Chocolate Chip Shrikhand checkout Kiwi Bean Sprout Muesli, Kiwi Bread ka Halwa, Kiwi Phirni, Kiwi Bread ka Halwa . You can also find more Desserts recipes like Caramel Banana with White and Black Sesame Seeds, Suji and Coconut Barfi, Doodhi Halwa, Chocolate Chip Bites.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kiwi Chocolate Chip Shrikhand Recipe

  • Kiwi Pureed 3-4

  • Chocolate chips 1 tablespoon

  • Hung yogurt 1 1/2 cup

  • Sugar 4 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Pistachios chopped 1 tablespoon


Step 1

Mix together sugar and kiwi puree in a non stick pan and cook till the mixture thickens or becomes pulpy.

Step 2

Transfer this mixture into a bowl and cool it on an ice bath. Add yogurt, chocolate chips, cardamom powder and pistachios and mix well.

Step 3

Chill in a refrigerator. Transfer into reserved kiwi shells and serve chilled. [Slice the upper end of the kiwis and scoop out the pulp to make the purée. Reserve the shells to serve the shrikhand.]