Peach Shrikhand – Greek Yogurt, Fresh Peaches and Spices

One of the simplest desserts made across Western India, in the states of Maharashtra and Gujarat just needs some hung yogurt, sugar, spices, and nuts. The simplicity belies the punch of flavor, freshness, and comfort each bite brings when eaten with hot puris or like I do as a parfait, topped with nuts.

Given its simplicity, it’s easy to adapt, and Mummy would sometimes fancy it up during the season with fresh mangoes. So, taking a cue from her and the season, I made this version with freshly pureed peaches which are in their prime this year.

Tip: Try this with any seasonal fruit like berries, apples or pears cooked down to a butter and then added to the parfait, or segments of fresh citrus folded into this bowl for a winter delight.

It’s a great make-ahead recipe to be enjoyed for 2-3 days.

Serves 4-6 | Active Time – 30 minutes | Chilling Time 2-4 hrs

Ingredients:

1 container of plain greek yogurt
4 peaches for the puree
1 peach for garnish
1/2 cup confectioners sugar
2 tbsp. milk or cream
4 tsp. Shahi Gulshan blend (divided 3/1)
2 tbsp. raw pistachios, chopped

*If you do not have Shahi Gulshan blend use – 1/2 tsp. cardamom seeds, crushed; 1/4 tsp. saffron and 2 tsp. rose petals

1. Line a large colander with a piece of muslin cloth or paper towels and place it in a bowl. Add the sugar into the yogurt and mix, you can do this in the container itself, or in a separate bowl. Scoop the mixed yogurt into the lined colander, cover, and let it drain in the fridge for 1-2 hrs.
2. Peel and prep all the peaches. For the puree, chop them roughly after peeling, and blend into a smooth pulp. Peel and cut the last one into thin slices for garnish right before serving.

Tip: Try this with any seasonal fruit like berries, apples or pears cooked down to a butter, or segments of fresh citrus.

3. Warm the milk or cream in a bowl for 15 seconds in the microwave, add 3 tsp. of Shahi Gulshan, set aside for 10-15 minutes. This allows it to bloom and release its fragrance and saffron’s vibrant color.
4. Transfer the drained yogurt into a large serving bowl, handle gently if using paper towels. Add the peach puree, and the bloomed spice blend along with the liquid, and stir to mix. Taste for sweetness after adding the peaches sprinkle in some sugar as per taste.
5. Using a spatula, smooth out the surface and chill for at least 2 hrs., garnish with nuts, the remaining tsp. of Shahi Gulshan, and sliced peaches right before serving. You can also prep individual cups for a special treat and presentation.
6. Serve as dessert, breakfast cup, or with a meal like Mummy would with hot puris.