How to make Jamun Shrikhand -
Hung yogurt mixed with kala jamun-powdered sugar puree and garnished with chopped nuts.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Jamun Shrikhand Recipe Card
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.
Cook time : 41-50 minutes
Ingredients for Jamun Shrikhand Recipe
Kala jamuns 20-25
Hung yogurt 2 cups
Powdered sugar 1 cup
Green cardamom powder 1/4 cup
Assorted nuts (cashewnuts, almonds, pistachios) chopped 2 tablespoons
Put the kala jamuns in a stainless steel shaker and shake vigorously. Place a sieve over a bowl and put the kala jamuns in it and mash with the back of a spoon.
Put powdered sugar into a non-stick pan, add the mashed kala jamuns and cook mashing the fruits some more so that all the pulp separates from the seeds.
Remove the seeds and discard. When the mixture thickens slightly transfer it into a large bowl. Keep the bowl in the refrigerator to cool.
Bring the bowl out of the refrigerator, add hung yogurt and mix well.
Add green cardamom powder and 1 tbsp chopped nuts and mix well.
Transfer into serving bowl, sprinkle remaining chopped nuts on top and serve chilled.