How to make Kiwi Mango Shrikhand -
Kiwi and ripe mango puree mixed with hung yogurt to make this delicacy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Kiwi (कीवी), Powdered sugar (पिसी हुई चीनी)
Cuisine : Indian
Course : Mithais
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For more recipes related to Kiwi Mango Shrikhand checkout Kiwi Kalakand. You can also find more Mithais recipes like Healthy Energy Bites Flax Seed Laddoo Meethe Sevaiyan Jamun Shrikhand
Kiwi Mango 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.
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Kiwi Mango Shrikhand Recipe
Kiwi peeled 4
Powdered sugar 1/2 cup
Alphonso mango pulp 1 1/2 cups
Hung yogurt 3 cups
Green cardamom powder 1 teaspoon
Pistachios chopped 1 tbsp + t
Method
Step 1
Cut 2 kiwis into small cubes, put into a mixer jar and puree. Put this puree into a non-stick pan and cook with ¼ cup powdered sugar.
Step 2
Grind together mango pulp with the remaining powdered sugar. Add 1 cup hung yogurt and grind again. Transfer this mixture into a bowl.
Step 3
Add ½ tsp green cardamom powder and ½ tbsp. pistachios and mix. Keep the bowl in the freezer to chill for atleast ½ hour.
Step 4
When the kiwi mixture thickens put it into another bowl and chill in the refrigerator.
Step 5
Cut the remaining two kiwis into thin wedges.
Step 6
Take the kiwi mixture out of the refrigerator, add remaining hung yogurt, remaining green cardamom powder and remaining pistachios and mix well till smooth.
Step 7
Take the mango mixture out of the refrigerator.
Step 8
Put the mango mixture into a piping bag on one side and the kiwi mixture on other side, trim off the tip of the piping bag and pipe the two mixture into canapé shells.
Step 9
Garnish each canapé with a kiwi wedge and a little pistachios and serve immediately.
Nutrition Info
Calories : 1220 Kcal
Carbohydrates : 194.8 gm
Protein : 31.6 gm
Fat : 35 gm
Other : Calcium- 1217.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
