Name: Pineapple Shrikhand with Saffron Cookies recipe by Jyoti Arora at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Pineapple Shrikhand -; Canned Pineapple 4 Slices; Hung curd 1 & 1/2 cups; Powdered sugar 1/3 cup or as desired; cardamom powder 1/4 teaspoon; Ground pistachios for garnishing; Few fruits bits for garnishing; Saffron Cookies:; All purpose flour 50 gms.; Whole wheat flour 50 gms.; Sugar 25 gms.; Unsalted softened butter 50 gms.; Baking powder 1/2 teaspoon; Salt a pinch; Warm milk 1 & 1/2 teaspoon; Few saffron strands; A teaspoon of melted dark/white chocolate for assembling

ABOUT Pineapple Shrikhand with Saffron Cookies RECIPE

Shrikhand is a very common dessert but what makes this one special is the fruit base and this one is served with the saffron Cookies aesthetically takes it to all together a different level. Pistachio base gives it another punch and sure to win your heart.

Ingredients Serving: 2

Pineapple Shrikhand -
Canned Pineapple 4 Slices
Hung curd 1 & 1/2 cups
Powdered sugar 1/3 cup or as desired
cardamom powder 1/4 teaspoon
Ground pistachios for garnishing
Few fruits bits for garnishing
Saffron Cookies:
All purpose flour 50 gms.
Whole wheat flour 50 gms.
Sugar 25 gms.
Unsalted softened butter 50 gms.
Baking powder 1/2 teaspoon
Salt a pinch
Warm milk 1 & 1/2 teaspoon
Few saffron strands
A teaspoon of melted dark/white chocolate for assembling

Instructions

In a mixing bowl, add in hung curd.
Cut the pineapple slices and blend these to a purée.
Add the purée to the hung curd.
Add sugar and cardamom powder to it and mix well until combined.
Refrigerate for at least 2-3 hours before serving.
For the cookies, Soak the Saffron strands in 1 teaspoon warm milk and set aside.
Mix together both the flours, baking powder and salt in a bowl.
In a separate bowl, blend well butter and sugar.
Add in the dry ingredients into butter mix in two parts.
Combine it well and add in soaked Saffron mix.
Bring it together to form a dough, do not over mix.
If the mixture doesn't come together, add in 1/2 teaspoon remaining milk (only if it's required).
Cover the dough in cling wrap and refrigerate it at least for an hour.
Preheat the oven at 170 degrees. Roll out the dough and shape Cookies in tear drop cutout.
Place these cookies bent on the cooling rack.
Bake them on 170 degrees for 15-20 minutes or until little golden.
Let them cool completely before assembling.
Now place the cooled cookies in a serving plate in flower shape with the help of melted chocolate so that the cookies don't move.
Once flower is created, pipe the shrikhand in the middle and decorate it with a sliced cherry on top.
Garnish with ground pistachios and the beautiful dessert is ready to serve.

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