Shrikhand – Indian Saffron Mousse

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Desserts are my weak point, I’m sure its for most of you. So, it was quite a blow to me when I was diagnosed with gestational diabetes in my third trimester of pregnancy, oh yes, here’s the good news, me and Kalyan are now the proud parents of a 8 week old boy, Samiron Banerjee. Ok, so coming back to my sweet eating habits, so once the baby was I born, I am compensating for the lack of sweets in the last 3 months. I had been eating cookies, cakes, sweets – I mean anything and everything that is sweet.

My friend brought me a bowl shrikhand, her own recipe and I loved it so much that I wanted to make it myself. The first attempt turned out awesome and I just couldn’t help but share this recipe with you all.


Shrikhand is a very popular dessert in Western India and some parts of Kerala. It is a yogurt based recipe, and the best part is it you don’t even need to turn on the stovetop to make this delicious recipe. Even though shrikhand is made generally with yogurt, which is hung almost overnight to drain out any excess water, I used kefir cheese, which is as dense as hung curd and the taste is the same.

Gujrati dessert


1 lb kefir cheese

3 cups confectioner’s sugar

⅛ teaspoon saffron

¼ teaspoon cardamom powder

⅛ teaspoon nutmeg powder

10-12 whole almonds

Handful of almonds and pistachios slivered

1 drop of yellow food color (optional)


Add the saffron to 2 tablespoon of warm milk and keep aside

Coarsely grind the whole almonds in a spice grinder

In a large bowl pour the kefir cheese and beat it gently to get rid of any lumps

Add one cup of confectioners’ sugar and fold in gently, do it till the rest of the sugar is folded in. You can add more sugar according to your taste

Pour in the saffron milk and fold in to the cheese. You can also add the food color now if you are using

Add the ground almond, cardamom and nutmeg powder and give it a good stir to mix everything together

Chill in the fridge for 2 – 3 hours. Serve cold garnished with slivered almonds and pistachios.

Shrikhand Gujrati dessert

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Narkel Nadu

“Mushikavaahana modaka hastha,
Chaamara karna vilambitha sutra,
Vaamana rupa maheshwara putra,
Vighna vinaayaka paada namasthe”

“O Lord Vinayaka! The remover of all obstacles, the son of Lord Shiva, with a form which is very short, with mouse as Thy vehicle, with sweet pudding in hand, with wide ears and long hanging trunk, I prostrate at Thy lotus-like Feet!”


Ganesh Chaturthi is over (here’s my earlier post on Ganesh Chaturthi) and at home I and my sister are still sneaking into mom’s kitchen to get hold of the left over sweets (prasad). It really feels great to come back home after 2 long years and again indulge into those silly things that I left back here in Kolkata. Ganesh Chaturthi is just a reason for celebration. Even a few years back there were no such celebrations at home and no special puja for Ganeshji. The only way to remember this day was to see the calendar or the telecast of Ganesh idol immersion in Mumbai.

Narkel Nadu


Quite a few years back, during Durga Bishorjon (durga idol immersion), my sister started howling when the Ganesha deity was about to be thrown into water. She was a little kid then. And that’s when mom’s fascination with the elephant headed deity (no offense intended) started. While coming back home shebrought a small Ganesh idol made of brass. Eventually, collecting Ganesh idols became her hobby  and she now has 60 odd Ganeshas of myriad variety. May be I’ll click some photos sometime later and post it here in our blog.

Narkel Nadu

During Ganesh Chaturthi this year it was my work to prepare the Nariyal Laddu (coconut laddu), better know as narkel naadu (nadu or naru) in Bengali. I just thought of sharing this recipe with you all. I prepared it with sugar, but even the combination of jaggery (here’s how Navita prepared it) tastes good.

Preparation time: 15min

Cooking time: 7-8min

Makes 15 naadu


Coconut (Narkel): 1

Sugar (Chini): 250gms

Khoya kheer: 100gms

Cardamom powder (Elaichi guro):  ½ teaspoon


  • Grate the coconut mix with sugar and khoya kheer, mix thoroughly with your hand.
  • Take a thick bottom wok and simmer the coconut mixture with constant stirring, add the cardamom powder
  • Take the wok out of the flame as soon as the coconut starts to get sticky
  • Let it cool till you are able to touch it with your hand
  • Make small one inch size balls with this

Hot Tips- Do not let the coconut to get cooled totally, then you will not be able to make the balls as the mixture gets sticky and becomes a single mass.

Further Reading –  Indrani’s style

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