Fruit Shrikhand (Fruit Yogurt)

Fruit Shrikhand

Shrikhand is an Indian dessert made with hung yogurt, sugar, dry fruits, and cardamom powder. This is a fruity version of the traditional homemade Shrikhand. This is one of the desserts we had as kids (there were no pastries or doughnuts). We mostly had homemade desserts like these which we would help our grandmother prepare for us. My oldest memory of making Shrikhand is helping my grandmother whisk the yogurt as a 7-8 year old and waiting for her to divide it for us in bowls so that we can take our share and relish it in the summer heat.

Hung yogurt is basically the creamy thick yogurt you get when you drain out all the water from yogurt. You can use a muslin or cheese cloth and hand the yogurt on your kitchen tap or any other clean place for 4-6 hours. Since I wanted a very thick and creamy yogurt for this recipe, I left it over night. You can also use the Greek yogurt.

Fruit Yogurt

You can add any fruit of your choice. For me berries work the best and so does Mango. You can decide to leave the seeds or fruit bits in the Shrikhand or just pass the fruit puree through a fine sieve for a rich creamy shrikhand. Remember to chill it for 4-5 hours before serving. You can serve it with fresh fruits and drizzle it with the remaining fruit puree or make it a mini pickup dessert by piping it in mini tart shells. I made chocolate tart shells and piped the shrikhand using icing tips. However you serve it, this summer dessert is sure to please your taste buds with tangy fruits and health yogurt.

Fruit Shrikhand


Serves 5-6

  • 1 ½ cup Hung Yogurt*
  • Icing sugar to taste

Fruit puree

  • ½ cup strawberries
  • ½ cup blueberries
  • ½ cup mango pulp
  • Icing sugar to taste


For the Strawberry Puree

Wash and chop the strawberries. Put them in a nonstick pan. Add a table spoon of sugar. You can add or reduce the quantity of sugar based on the natural sweetness of the fruit. Mix well and cook for 1-2 minutes. Once the strawberries are soft, mash them using the back of a spoon or spatula. Make sure to scrape the edges while cooking. Cook for 1-2 minutes or till the puree comes to boil. Let it cool for 5-10 minutes. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.

For the Blueberry Puree

Follow the same procedure as the strawberry puree. Make sure to pass this puree through sieve or you will have the fruit peels in your Shrikhand.

For Mango Puree

Depending on the thickness of the mango juice, you can just pass it through a sieve and use it or if it is too runny cook it for few minutes to make it thicker and then use it. As with other fruits, add sugar based on the natural sweetness of the fruit.

For Shrikhand

Whip the yogurt using a whisk or an electric mixer until it is smooth and creamy (approximately 2-3 minutes should be good). Divide the yogurt in three bowls. Add the fruit puree of your choice to each bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on taste and consistency requirements. I used approximate 2-3 tbsp of puree for half cup of hung yogurt.  Add icing sugar as per taste. Mix well and chill for at least 4 hours before serving. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

*To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and hang it to your kitchen tap over night. Once all the water I drained out, transfer the thick yogurt to a bowl and chill.

Rainbow Cupcakes

Rainbow Cupcakes

Cupcakes are my favorites when it comes to baking so when Hannah (my wonderful neighbor) offered me some cake flour and icing a day before Christmas, I already knew how I am going to use it. Unlike other parts of the world, Christmas is not cold and nice in Singapore. To add to my complain about bad weather, this year it was a super wet Christmas with the rain refusing to stop whole day. I wanted to add color to the cupcakes to make us feel happy and colorful in this gloomy weather.

I decided to make simple vanilla cupcakes with as many colors as I can to make them look even more prettier. You can also use sour Indian curd instead of the milk and vinegar mix. But this one needs less whisking than mixing the oil and curd.

You can add as many colors as you like and you can even layer different colors, give a marble effect or try any other creative ideas instead of baking single colored cupcakes. Make sure not to over fill the liners.

Rainbow cupcakes

After looking at these colorful cupcakes, icing was really not on my mind but thanks to Hannah again, I had a super delicious chocolate icing. Whipped cream, or cooked flour icing is ideal with these cupcakes. To add a festive touch, I tried icing couple of them with white icing and tried making Christmas trees with the icing too. These cupcakes can be enjoyed for up to 3 days when you store them in refrigerator. Remember to warm them up for not more than 10 seconds before eating.

Rainbow Cupcakes


Makes 24 mini cupcakes

  • 240 gms cake flour (you can use all purpose flour too but this helps to make the cake soft, and spongy)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 120 gms sugar
  • ½ cup oil
  • 5 tsp vanilla extract
  • 1 cup milk
  • 1 tbsp vinegar
  • Different gel colors ( I used blue, orange, pink, yellow, green, purple, and red)


Mix the milk and vinegar in a bowl big enough to add the wet ingredients and keep aside for couple of minutes (1-2 minutes is enough). Combine cake flour, baking soda, baking powder, and salt and sift it 1-2 times so that the ingredients get mixed properly. Put the sifted flour in a deep bowl. Add the sugar and mix well.

Add the oil and vanilla extract to the milk and vinegar mix and whisk well (atleast 2-3 minutes) till all the ingredients are mixed well. Add this liquid to the dry ingredients. You can make a well in the dry ingredients and add the liquid ingredients and mix it using a whisk. Do not over mix this batter. Just mix it enough so that there are no lumps.

Divide the batter into 7 bowls. Add few drops of color to each bowl and mix gently till the color is incorporated into the batter completely.

Preheat the oven to 180 degrees celsius. Line the cupcake mould with cupcake liners and fill each mould with different color batter. Do not fill the liners more than 2/3rd with the batter. Bake the cupcakes for 15-18 minutes. The cupcakes are done when you put a toothpick in the center of the cupcake and the toothpick comes out clean.

Cool the cupcakes completely and ice with the desired icing. I have used chocolate butter cream icing. The cooked flour frosting goes very well these cupcakes.

Eggless Blueberry Cheesecake

Eggless Blueberry Cheesecake

Blueberry cheesecake – Eggless – No Bake! Any better way to start the New Year? I enjoy making eggless desserts and enjoy it even more when people around me love to eat them. This is one of my dear friend’s favorite dessert. This post comes a little late but I wanted to make something special to thank her for all the effort she has put in helping me create this blog. Thank You Sowmya for all the late night nonsense discussions, answering my silly questions, and helping me create this blog. Hope this post will remind you of the time we spent in Bangalore searching for the perfect blueberry cheesecake.

Blueberries are rich in antioxidants, yummy, are in season now, and most of all I got them cheaper at the supermarket this week. Traditionally, cheesecakes are made using cream cheese but I have used Mascarpone cheese for this cheesecake. Combination of Mascarpone and fresh whipped cream seldom goes wrong.

I have used Mcvites Digestive Biscuits for the base. You can use graham crackers or even Marie biscuit based on your choice. Oreo is another great choice if you are a Oreo lover. I like the base nutty so I have added cinnamon powder. You can experiment with the base too by adding powdered almonds, walnuts, and spices like nutmeg and cinnamon.

You can substitute blueberries with other berries like strawberries, raspberries, or even cherries. If you are lazy to make the compote, you can buy the ready made fruit preserves available in the market. Happy New Year!!!

Eggless Blueberry Cheesecake


Serves 6

For the Base

  • 6 digestive biscuits
  • 1 tbsp cocoa powder
  • ½ tsp cinnamon powder
  • 2 tbsp brown sugar
  • 2 tbsp butter at room temperature

For Filling

  • 2/3 cup mascarpone cheese
  • 2/3 cup heavy fresh cream
  • ½ cup sugar
  • 1 tsp vanilla essence
  • 2 tsp lemon juice

For Topping

  • 2/3 cup fresh blueberries
  • 2 tbsp sugar
  • 2-3 tsp lemon juice
  • Whipped Cream (Optional)


Crush the digestive biscuits to crumbs. You can use a hand mixer for this. Mix rest of the ingredients for base. The mixture should be like moist sand. Press down the mixture tightly into a spring form pan and put it in fridge for 15-20 mins to set.

In a bowl, whip together the cream and 2 tbsp sugar till stiff peaks form. Keep aside.

In another bowl, beat the mascarpone cheese with remaining sugar, lemon juice, and vanilla essence till it is smooth and creamy. Fold in the whipped cream carefully and spread this mixture on the base. Let it set in the refrigerator for 3-4 hours.

In a pan, put the blueberries, sugar, and ¼ cup water and cook on low flame till you get a thick sauce like consistency. This should take approximately 7-10 minutes. Add the lemon juice in the end and mix well. Keep aside to cool completely.

Once the cheesecake is set, spread this blueberry topping and serve chilled. You can use whipped cream also to decorate the cheesecake.



Berries Parfait (Berries Shrikhand)

Berries Parfait (Berries Shrikhand)

This Diwali, east meets west i.e. shrikhand meets Parfait. I am a big shrikhand fan but it has to be home made. My grandmother makes the best shrikhand. It’s not extremely sweet or heavy like the shrikhand you get in stores. I am a parfait fan too; especially the strawberry parfait. When I saw fresh cranberries at the grocery store, shrikhand parfait was the first thought to cross my mind. I bought lot of them and put them in the freezer for next dessert.

You can also use blueberries and raspberries for this dessert. Berries are not only rich in antioxidants, but are low in calories and yummy too. I wanted to cut the sour taste of cranberries with the sweetness of strawberries and black currant. I used fresh strawberries and black currant juice for the berry compote.

For the shrikhand part, you can either use hung yogurt or use the Greek yogurt which is ready to use. I used my grandma’s method and hung fresh yogurt in muslin cloth for 5-6 hours to let all the water drain. But the Greek yogurt works equally well if you want a quick dessert. Sugar and lime juice in this recipe depend on the taste of berries. Since I was using black currant juice and the strawberries were sweeter, I used less sugar. You can store the extra compote in refrigerator and add it to yogurt and make a quick dessert.

This time I gave a miss to the cocoa powder for dusting and used my favorite memory boosting spice – Cinnamon to add the nutty flavor to the fresh cream. You can layer it in shot glasses, square glasses, or any other way you want. Make sure to chill it for at least 2 hours before eating or serving.

Berries Parfait (Berries Shrikhand)


Serves 2

For Shrikhand

  • 2/3 cup hung yogurt or Greek yogurt
  • 1 ½ tbsp. Icing sugar or powdered sugar
  • 1 tsp Vanilla essence

For Berries Compote

  • ½ cup chopped strawberries
  • ½ cup cranberries
  • ¼ cup blackcurrant juice (I used Ribena)
  • 2 tbsp sugar (if the berries are very sour add 1 more tbsp. sugar)


  • 1 tbsp finely chopped strawberries
  • Whipped cream (appx 4 tbsp)
  • ½ tsp cinnamon powder


Whip together the shrikhand ingredients till you get a smooth and creamy mixture (approximately 2 minutes) and chill for 1 hour.

Put all the Compote ingredients in a pan and let in boil on low flame till you get a thick sauce like consistency (approximately 12-15 minutes should be good enough). Keep stirring in between. Let it cool completely.

Now layer the dessert glass with alternate layers of compote and shrikhand, start with a layer of compote and end with a layer of shrikhand. Top with a layer of chopped strawberries and pipe or spoon some whipped cream and dust it with cinnamon powder.

Chill for at least two hours before serving.

If you are using the ready to pipe whipped cream, you can add the whipped cream just before serving.