Shrikand is a simple Indian dessert made from Hung yogurt. I got asked by my son if I could make a vegan version for him. I had some Alpro Greek style soya yogurt so decided to experiment and see if we could use it to make shrikand. This yogurt tastes great on its own so I was confident that the shrikand would taste great.
Keyword: dessert, Indian food, vegan
Author: Mina Joshi
400gms Alpro Greek style vanilla yogurt
1tbls icing sugar (can use more if you like)
6-7 sliced almonds
Take a clean muslin or similar type of cloth. Using a large bowl, transfer the yoghurt into the muslin cloth and tie a knot to the cloth. Hang this for several hours – overnight if possible.
The liquid part of the soya yogurt will be removed and you should be left with a thick yogurt resembling curd cheese.Transfer that to a mixing bowl. As the soya yogurt is sweet and vanilla flavoured, you don’t need to add much to it. Taste and decide how much sugar is needed. Add icing sugar, the saffron,cardamom and nuts to it. (you can add a sugar substitute like spenda if you don’t want to add sugar). Mix well using a wooden spoon.
Transfer Shrikhand into a serving dish and decorate with almonds and blueberries or any fruit you like. Leave it in the fridge before serving.