Gudi padwa celebrations (Maharashtrian New Year) aren’t complete if you don’t have rich, creamy and delightful Shrikhand. Basically Shrikhand is an Indian version of flavoured yogurt which is ridiculously easy to whip up. There are quite a few variations but the most favoured one is Amrakhanda, which is made using mango purée. Since it isn’t a mango season yet, I have whipped this Saffron Cardamom Shrikand to start new Maharashtrian year on a sweet note. I have used Greek yogurt to whip this Shrikhand. Greek yogurt being thick in consistency yields smooth and extremely creamy texture. I have flavored this…
Desserts
Continue ReadingI absolutely love baking but don’t get enough opportunity to bake. When I do, I just grab the chance and bake my heart away. My friend Priya, who is also the source of all the South Indian recipes I know, is relocating to India. It’s so hard to bid adieu to a dear friend😒. Priya and I attend a sewing club once every week and have made some amazing friends. We all decided to throw Priya a small farewell party at the sewing club and hence I baked this carrot cake. Carrot cake because Easter is just round the corner…
Continue ReadingI don’t have a sweet tooth, hence I don’t end up making desserts often. I have so many recipes planned in my head and I look forward to an occasion to experiment in my kitchen. Since it was rakshabandhan today, I decided to make coconut barfi. I added edible lavender flowers I picked up from recent visit to South France to give this traditional barfi an unconventional twist. The mélange of coconut and lavender definitely elevated the taste of this barfi.