I did not grow up eating Shrikhand, neither did I have any idea of what Pomegranate molasses actually was.

The world of Instagram has changed everything. With a little enthusiasm and persuasion any novice cook like me can delve in the realm of “World” food effortlessly.

When the Food bloggers of Canada was looking for recipes with an ‘unusual’ ingredient, like Pomegranate molasses, I knew I wanted to use it slightly differently.

Shrikhand is a very popular dessert in the western part of India. It has been flavoured in a variety of way for example with mango, strawberries or even saffron. I took the liberty of trying a new flavour. Pomegranate molasses! It worked like a charm.

With Valentine’s day round the corner, surprise your love with this unique and tasty treat.

 

Recipe: Serves 2 big portions or 4 small portions.

Ingredients;

Pomegranate molasses;.

Pomegrante juice .       1 bottle . ( 473 ml )

Sugar .                        3 tbsps

Lemon juice                1/2 tsp

Shrikhand;

Greek yoghurt                               3 Cups

Icing sugar                                    3 tbsp

Pomegrante molasses                    3 Tbsp plus some to garnish

Pistacihio slivers                             1 tbsp

Pomegrante arils                              1 tbsp

Cardamom powder                          1/2 tsp

Mint leaves                                       to garnish

Method;

Pomegranate molasses;

In a saucepan mix the pomegranate juice, sugar and lemon juice. Simmer this on a low medium flame for about 45 minutes, stirring time to time to prevent it from sticking to the bottom of the pan. The fluid thickens, a spoon dipped in it should have the  a layer sticking at the back of it.

Switch the gas off. Let it cool down. Store it in a clean glass jar.

Molasses flavoured Shrikhand;

Place the colander on a bowl. Lay the cheese cloth on the colander and place the yoghurt on it. Gather the cloth all around the yoghurt and let the water drain out for about couple of hours. Collect the thick yoghurt in a bowl.

Mix the sugar, cardamom powder and 3 tsp of pomegranate molasses to this yoghurt slab. Whisk evenly.

Divide this in serving bowls and chill in a refrigerator for a couple of hours. Garnish with a few slivers of pistachio, pomegranate arils, few spoonfuls of pomegranate molasses and a sprig of mint leaf.

Bon apetite.