Simple Gluten Free Kitchen

Millet “Berry Shrikhand”

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Once a month me and three of my good friends meet at each other’s house with our families. We go for a walk, plan a movie night, play cards or do what ever comes to our mind. We cook together or each one of us bring food and we try new meals that we might not have normally tried. This time I made Berry Shrikhand for everyone.

 

 

Shrikhand is a simple delicacy of strained yogurt, whipped to cream like consistency, mixed with sugar, flavorings and fruit pulp. I am glad that I tried shrikhand with millet, the texture was kind of chewy and more dense than the original  shrikhand. It is not only yummy but virtually guilt free. The only fat here comes from the whole milk (3.25%) yogurt. You could also use low fat yogurt, but it yields less creamy yogurt cheese. Once you make shrikhand with  hung yogurt  it last, tightly covered in a glass dish, in the fridge for 1 week.

 

 

 

I gave a twist to my berry shrikhand by adding cooked proso millet. The addition of millet made the shrikhand very scoopable, which everyone thought was yogurt ice cream with grain. I picked up this idea from my husband’s breakfast, who eats his cereal with yogurt instead of milk.

 

 

To make yogurt cheese or hung yogurt

Hung yogurt or yogurt cheese are different names used for strained yogurt.

Pour the set yogurt (approx. 700g) of whole milk in a strainer, lined with cheese or muslin cloth, set over a bowl and put it in fridge. This will remove all the whey and what you have in the cheesecloth is yogurt cheese. The thickness and creaminess of final product depends on the fat content in milk and on the length of time you leave yogurt in cheesecloth. The flavor becomes more mellow and less acidic than that of the original yogurt. Once you have the yogurt cheese of desired consistency it is then used for making shrikhand or some other recipes.

 

 

Print
Millet Berry Shrikhand

Prep Time: 1 hour, 5 minutes

Total Time: 1 hour, 5 minutes

Yield: 6-8 servings

An Indian sweet made with strained yogurt, millet and berries.

Ingredients

  • 1.5 cup hung yogurt
  • 1.5 cup cooked whole grain millet, recipe here
  • 1 cup black berries (chop 1/2 of them)
  • 3 tbsp white granulated sugar or substitute with your choice of sweetener

Instructions

  1. Combine hung yogurt with sugar and whisk until it is light, fluffy and smooth.
  2. Add 1/2 cup chopped berries, fold, pressing down lightly so that blackberry juice is mixed into the yogurt.
  3. Finally, after all the berries and sugar has been mixed add cooked millet and mix.
  4. Chill at least for an hour.
  5. Garnish with whole berries and serve.
https://www.simpleglutenfreekitchen.com/2013/08/millet-berry-shrikhand.html

This recipe is linked to slightly Indulgent Tuesdays.

 

You might also like:

Naturally Sweetened Beet Lemonade
Orange Cheese Cake
Sookhe Kaale Chane/ Spiced Dry Black Chickpeas

Reader Interactions

Comments

  1. Hi Balvinder, I love yogurt. Your this dessert look very refreshing and tempting. Thanks for sharing the recipe.
    Nice click!

    Have a wonderful day ahead.

    Reply

  3. Neetu , I must say you are full of ideas. Who would imagine adding millet to shrikhand? and your friends were not wrong, it does look like icecream with grain.
    Will get to work on this right away. Thanks for a yummy recipe! 🙂

    Reply

  6. I don’t know much about Indian desserts at all and it’s so interesting to learn something new. I think I’d enjoy the contrast in texture here.

    Reply

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