Shrikhand is a very popular pudding or dessert which accompanies an Indian meal. It is made with thick creamy curd, sugar and rich Saffron and Cardamom spice. What ever the occasion Shrikhand is enjoyed , been said that eating shrikhand after an Indian meal helps neutralise your palette but do you really need an excuse for eating shrikhand? I remember as a child my mum and grandma serving me shrikhand with hot puris every time we used to fast. Since then I have come across many varieties including fruits,coconut and even chocolate. If you haven’t tried it then you need to. As I am passionate about baking and experimenting with flavours I worked on this recipe three times before perfecting it. The cake didn’t need perfection it was the icing as I wanted to achieve shrikhand flavour but in a stiff consistency and to be honest that was difficult but I got there in the end and the result was decadent. Instead of using strained yoghurt I used a cream cheese frosting to achieve the right flavour and consistency. My quest to achieve the right consistency of frosting using strained yoghurt continues so please keep checking for a yoghurt frosting.
Every bite surprises your senses with juicy pomegranates, rich chocolate followed by the rich scent and taste of gorgeous saffron and cardamom. Take a bite into shrikhand heaven with this little delight. If you are entertaining or hosting dinner why not add these to your dessert menu, they can be made in advance and when ready for dessert serve with ice cream. Go on why not wow your guest with these easy to make cupcakes.
Makes 12 cupcakes
240g Self raising flour
200g Caster sugar
1 Tsp soda bicarbonate
1 Tsp white vinegar
1/2 Tsp Cardamom Powder
1 Large pomegranate cut and de seeded- leave pomegranate seeds on kitchen paper.
Cream Cheese shrikhand Icing
200g Butter room temperature
100g Full Fat cream cheese cold
320g Icing sugar
1/2tsp Cardamom powder
1tbsp milk heated with a pinch of saffron added to it.
1. Preheat oven to 180C or 160C for fan assisted. Line muffin tray with paper cases.
2. Sift flour and cocoa in a bowl, add sugar, cardamom powder, soda bi carb, water,oil and vinegar and mix until all ingredients combined and batter is smooth.
3. Spoon batter into muffin cases and bake in oven for 20 mins.
4. Once baked remove from oven and transfer to wire rack to cool.
5. To make the icing combine the cream cheese and butter together, add icing sugar, milk and cardamom powder and beat until combined. Do not over mix otherwise icing will become runny. Icing should be piping consistency, if not chill in the fridge until you achieve piping consistency, instead of piping you can also spread it.
6. To assemble the cupcakes, level the cupcakes by slicing the tops off them. Using a paring knife cut a small hole in each cupcake as per picture.
7. Fill each cupcake with a couple of pomegranate seeds.
8. Fill icing bag with nozzle and icing. Fill the holes with icing as shown in the pictures and continue decorating with star drops.
9. Once iced, sprinkle pomegranate, grated chocolate and pistachios.
Please note as there is cream cheese in the frosting please store cakes in the fridge but serve at room temperature. Alternatively you can pipe or frost the cakes just before serving, if using this method keep the frosting in the fridge but cakes can be left in a cool dry place.
Happy Baking x