105 Responses to “Saffron Mango Mousse (Shrikhand)”

1. NE Says:
   June 30th, 2010 at 6:13 pm

   sounds very easy…. what if i want shrikhand without mango just plain shrikhand… will it be just taking out mango from the recipe? please reply….

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   anuja Reply:
   June 30th, 2010 at 6:59 pm

   Hi NE,
   You can do that too

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2. Swati Says:
   June 30th, 2010 at 6:53 pm

   Thanks a lot for this wonderful recipe. I was wondering if we could substitute fresh mango and sugar for mango pulp (like Swad brand). At times its hard to find a sweet and non fibrous mangoes in Wisconsin.

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   anuja Reply:
   June 30th, 2010 at 7:00 pm

   Hi Swati,
   That is possible. You may have to adjust the sweetness level.
   Enjoy

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   anuja Reply:
   July 8th, 2010 at 11:15 pm

   Hi Swati,
   1 cup of Mango Pulp should be enough, but skip the sour cream if you are using pulp so it does not become too watery.
   Enjoy

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3. Meghna Says:
   June 30th, 2010 at 7:55 pm

   Hi Hetal & Anuja,

   Great receipe! In case of mango pulp,what quantity should I use. Also since its liquid, would it turn out like mousse/shrikhand?

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   anuja Reply:
   July 8th, 2010 at 11:14 pm

   Hi Meghna,
   1 cup of Mango Pulp should be enough, but skip the sour cream if you are using pulp so it does not become too watery.

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4. tutu Says:
   June 30th, 2010 at 8:47 pm

   ok so sometimes in winter we dont find fresh mango, do you think we can use thoes frozen mangoes ? i know we can but what would be the measurement? they are also cubed bite size…

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   anuja Reply:
   July 8th, 2010 at 11:13 pm

   Hi Tutu,

   Approximately 1 cup worth should be plenty. A little bit more or less will not make a very big difference and that is the beauty of this recipe.

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5. Blahnik Says:
   June 30th, 2010 at 9:06 pm

   Dear Hetal & Anuja,

   Would love to try this as soon as possible but that’s not my point now.

   Check out this link
   http://www.youtube.com/watch?v=YWh3IkKLbgs&NR=1

   Apparently I found several of your newly uploaded videos on his channel. Did u consent this?

   [Reply]

   

   anuja Reply:
   June 30th, 2010 at 10:22 pm

   Hi Blahnik,
   Thanks for keeping a look out for us, Monterey Bay Spice Company did take permission and in fact did sponsor those videos We had their logo on the videos at the end and they are a company that sells spices and teas from around the world.
   Check out their website:
   http://www.HerbCo.com

   Thanks again

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   Blahnik Reply:
   June 30th, 2010 at 10:36 pm

   Good to know =D

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6. Ritu Says:
   June 30th, 2010 at 10:32 pm

   Can I used fat free cream cheese and low fat sour cream? Just trying to make this a healthy option so I can indulge more more often =D

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   anuja Reply:
   June 30th, 2010 at 10:52 pm

   Ritu, absolutely!

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7. Yazzy Says:
   July 1st, 2010 at 2:26 am

   Hey Hetal and Anuja,
   You guys are awesome and keep up the great work!
   I have a few questions…..
   I want to make a syrup with strawberries, that are available in plenty during the summer and save it to use in milkshakes or juices, later. But most of the syrup recipes I come across in websites like foodnetwork, add lemon in their recipe. In that case, the milk might get curdled in the milkshake, right? Can you please help me out on this? Also, is it a good idea to freeze this kind of syrup in the ice tray and use later?
   Thanks in advance.

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   anuja Reply:
   July 8th, 2010 at 11:07 pm

   Hi Yazzy,
   Here is what I’d do: take a tray or cookie sheet or baking sheet, cut and place the strawberries or any other berries on it and freeze it. Once frozen (few hours) place them in a ziploc bag (remove all air from it) and keep it there. This way, you have chunks and can use them to make drinks or puree. It works great

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   Yazzy Reply:
   July 9th, 2010 at 4:06 pm

   Thanks Anuja!

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8. Padma Says:
   July 1st, 2010 at 2:47 am

   Hi,

   Can we use a blender instead of a food processor?

   Thanks

   [Reply]

   

   anuja Reply:
   July 8th, 2010 at 11:00 pm

   Hi Padma,
   Blenders have a narrow base and it tends to be hard to blend if it’s not very liquid y. If you do not have a Food Processor, use the blender but you may have to keep pushing the mixture in to have it mix well. Be careful not to over-work the Cream Cheese.
   Hope that helps

   [Reply]

9. Shauna Says:
   July 1st, 2010 at 9:17 am

   Hey Gals,

   A scrumptious, mouthwatering treat One quick question…. Wd it be ok to subsitute the sour cream with freah cream?? I haven’t seen sour cream in any of the supermarkets here in B’lore..

   [Reply]

   

   anuja Reply:
   July 8th, 2010 at 10:57 pm

   Hi Shauna,
   You can either use regular cream or just skip it
   Either way, it tastes great!

   [Reply]

10. Parul Says:
    July 1st, 2010 at 3:38 pm

    Can you please give video receipe for Mohanthal and Moong siro

    [Reply]

11. Pinal Says:
    July 1st, 2010 at 4:41 pm

    I don’t know about cream cheese but I have had Shrikhand with sour cream several times and I have hated the taste each time. I could taste the sour cream in it and felt I was eating sour cream and not Shrikhand. I don’t have a sweet tooth but I still prefer the traditional Shrikhand.

    Will adding the cream cheese change the taste and make it seem as if it’s made with real yogurt??

    [Reply]

    

    anuja Reply:
    July 8th, 2010 at 10:40 pm

    Hi Pinal,
    You can skip the Sour Cream altogether. The Sour Cream is there to make the Shrikhand a little softer and lighter plus to give it the authentic sour flavor that yogurt has. Feel free to add less or leave it out ( it’ll be our little secret )

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12. Tia Says:
    July 1st, 2010 at 5:56 pm

    Good recipe!! I love magoes!! especially shrikand.

    Thanks once again!!!

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13. Priyanka Thakar Says:
    July 1st, 2010 at 9:16 pm

    Hi Hetal and Anuja,
    Thank you so much…. I tried it and it tastes good… had to add more sugar and I use brown sugar but it came out very good… just like original Shrikhand…. thank you soooooo much…
    Regards,
    Priyanka

    [Reply]

14. Gagan Says:
    July 1st, 2010 at 10:30 pm

    Like Anuja said- Wow factor indeed! Loved it. Awesome recipe and presentation.

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15. divya Says:
    July 2nd, 2010 at 3:26 am

    wats the substitute for cream cheese?

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    R Reply:
    July 2nd, 2010 at 12:09 pm

    Yes. even I would like to know the substitute for cream cheese and sour cream too! Thanks

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    Sherry Reply:
    July 2nd, 2010 at 6:27 pm

    I substituted the sour cream with the new Greek Stonyfield brand yogurt. It was wonderful with a lot less fat.

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    anuja Reply:
    July 8th, 2010 at 9:59 pm

    Great idea, Sherry, thanks for sharing

    

    sharmila Reply:
    August 1st, 2010 at 5:24 pm

    u cud use hung curd.Take 500 gms of fresh yoghurt and keep in muslin cloth fr a couple of hours till all the water drains out.

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    divya Reply:
    July 6th, 2010 at 7:15 am

    hetal\anjua

    can u reply plz?

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    anuja Reply:
    July 8th, 2010 at 8:44 pm

    Hi Guys,

    Hang some yogurt/curd in a cheese cloth and allow it to drip and get thick. The Cream Cheese is a short cut method.
    And like Sherry said, you can also use Greek Yogurt.

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    divya Reply:
    July 9th, 2010 at 4:06 am

    thanks a lot!!!!!

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16. Anonymous Says:
    July 2nd, 2010 at 2:46 pm

    Hi u girls rock i loved this recipe one question though can i use frozen berries instead of mangoes.And i like your food processer i am planning to get one,can you pls suggest what all can we make in food processer thanks.

    [Reply]

    

    anuja Reply:
    July 8th, 2010 at 10:09 pm

    Hi there,
    The berries sound great and the color they add “WOW”! Let us know you feedback if you try it
    The Food Processor is 1 tool I love but really depends on the person (I have 2 and 1 small chopper) !
    I use mine for chopping onions (even if it’s 1 onions), making my Punjabi Masala in Bulk, making Chapati Dough in Bulk, salads (carrot, beetroot, cabbage), Fish and Shrimp cakes, all my parathas….. the list is endless

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    Anonymous Reply:
    July 9th, 2010 at 8:37 am

    thanks so much for your reply will try and let u know how it turns with berries and also thanks for the uses of food processer.You can show on tip tuesday that would be great thank you

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17. Sherry Says:
    July 2nd, 2010 at 6:26 pm

    I substituted the sour cream with the new Greek Stonyfield brand yogurt. It was wonderful with a lot less fat. Thanks for the recipe!

    [Reply]

18. Priyanka Says:
    July 5th, 2010 at 8:59 pm

    Hi,

    Can I use a blender instead of a food processor. If yes high or low speed?

    [Reply]

    

    anuja Reply:
    July 8th, 2010 at 8:50 pm

    Hi Priyanka,
    Blenders have a narrow base and it tends to be hard to blend if it’s not very liquid y. If you do not have a Food Processor, use the blender but you may have to keep pushing the mixture in to have it mix well. Be careful not to over-work the Cream Cheese.

    [Reply]

19. lavi Says:
    July 6th, 2010 at 4:16 am

    Hi
    wanted to add this comment on choclate burfi video…but it always said failed to add your comment…..so writing it here..hope thats fine
    I have Nestle’s sunshine full Cream Milk powder at home. Its very fine powder and not granular like urs. Can I use it??

    [Reply]

    

    anuja Reply:
    July 8th, 2010 at 8:46 pm

    Hi Lavi,
    Yes, you can use it. Personally we have never used it but a few of our viewers did and said it worked well for them. Our suggestion would be that you try it but keep a close eye on it while cooking it in the microwave.

    [Reply]

20. sai Says:
    July 6th, 2010 at 8:07 pm

    hi
    can you pls show some vegetarian version of snacks using peta bread … pls waitying for your video..

    [Reply]

21. sonia Says:
    July 6th, 2010 at 8:33 pm

    hi
    fandu recipie….so good with so many less efforts ….
    can v store the shrikhand made this way for lot of days in the freezer?if yes then how many days ?
    thanks in advance….

    [Reply]

    

    anuja Reply:
    July 8th, 2010 at 7:46 pm

    Hi Sonia,
    You ca definitely keep it in the refrigerator for a few days and after that the mango might start changing color so may not look pretty
    As far as freezing is concerned, we have never tried it (it finishes EVERYTIME)…so have never experimented!
    Let us know if you do, we’d love your feedback

    [Reply]

22. Jayashree Says:
    July 6th, 2010 at 8:45 pm

    Hi,
    Looks Yummy !! I want to know what do u think is the alternative to cream cheese,since I am allergic to it?

    Thanks
    Jayashree

    [Reply]

    

    anuja Reply:
    July 8th, 2010 at 7:40 pm

    Hi Jayashree,

    Depends on what you are allergic to…
    If you are OK with milk products: Hang some yogurt and make the authentic Shrikhand

    [Reply]

    

    Jayashree Reply:
    July 8th, 2010 at 10:31 pm

    Thanks for your reply. I tried it with yogurt & it tasted fabulous.

    [Reply]

23. Payal Says:
    July 8th, 2010 at 5:56 pm

    I tried it and the taste was loved by everyone in the family. however, it is more on the liquidy side then regular shrikhand…how can i make it less liquidy?

    [Reply]

24. Sahna Says:
    July 12th, 2010 at 11:54 pm

    Hi Anuja & Hetal,

    I tried this recipe and it came out really yummy! Thanks much!

    -Sahna

    [Reply]

25. sonal Says:
    July 15th, 2010 at 11:38 am

    Hi Anuja & Hetal,

    this recipe is really good. evryone @ the party loved it. thanks.

    [Reply]

26. Nandini Says:
    July 16th, 2010 at 7:32 pm

    Hi, i loved this recipe but I don’t hv food processor. I have magic bullet mixer. Can I use this instead of food processor?

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    anuja Reply:
    July 17th, 2010 at 7:59 pm

    Hi Nandini,
    It will be hard to mix it well in a Magic bullet, you can try a make a smaller batch at a time

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27. Shilpi Says:
    July 19th, 2010 at 6:59 pm

    Hi Hetal/Anuja,
    I read somewhere cream cheese is made with curdled milk(by lime or vinegar), then solid mixture is run into the mixer.
    Is this the same cream cheese you’re referring to?
    Or the hang yoghurt(as you suggested while replying to a comment) is just a substitute for it?
    Waiting for the reply.. gonna make it soon!

    [Reply]

    

    anuja Reply:
    July 19th, 2010 at 9:16 pm

    Hi Shilpi,
    Hung Yogurt is a substitute. Cream Cheese is different but very similar to (hung) yogurt in taste and texture. The original recipe calls for Hung Yogurt but we took the easy way out and used Cream cheese

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    sara Reply:
    August 7th, 2010 at 4:38 pm

    hi

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28. Bella Says:
    July 31st, 2010 at 4:01 am

    Hi!
    I have a question, Do you make rumali roti in the vedios?
    Thanks!

    [Reply]

    

    Shilpi Reply:
    August 2nd, 2010 at 2:55 am

    I don’t think they do

    [Reply]

29. Sonia Says:
    August 2nd, 2010 at 2:57 am

    Hi!
    I want a srikhand whith out mango, but something else. What else can I make a srikhand with?
    Thank you!

    [Reply]

    

    anuja Reply:
    August 17th, 2010 at 5:52 pm

    Hi Sonia,
    You can skip that mango and just use sugar. If you want to use other fruits (berries) you can do that too.

    [Reply]

30. Preya Says:
    August 5th, 2010 at 7:45 pm

    You have a very nice smile Anuja thx for the nice quick & easy recipe

    [Reply]

31. Mushrafa Says:
    August 5th, 2010 at 9:24 pm

    Hi,
    Thanks for the recipie but could you publish how to make chocolate mousse please.
    Thanks.

    [Reply]

32. Anonymous Says:
    August 16th, 2010 at 3:53 am

    Hi Anuja,
    I tried it, loved it. I used two ripe mangoes and one 8 oz cream cheese.still it was too creamy and thick. Is it supposed to be that creamy. Please reply.
    JM

    [Reply]

    

    anuja Reply:
    August 17th, 2010 at 5:44 pm

    Hi JM,
    It is supposed to be on the thick-ish side, if you want more creamy, add a tad bit of yogurt and that should help without ruining the taste

    [Reply]

33. raven Says:
    September 9th, 2010 at 3:27 am

    Hi,

    I am new to this website…………tried Ur choclate burfi came out good………..U guys r awesome……….just 1 question regarding this shrikand…..Can i use sweetner ( splenda) instead of sugar??????????

    [Reply]

    

    hetal Reply:
    September 9th, 2010 at 2:11 pm

    Hi Raven,

    Though we have not tried it, Splenda should work. You can try to get the granulated version that they say can be used just like sugar.

    [Reply]

34. smt.parvathy Says:
    September 23rd, 2010 at 3:15 pm

    dear hetal,Iwill like to know the thread consistency of the sugar syrup using the cooking thermometer.I will be greatly obliged.Thank u.Reply.

    [Reply]

    

    hetal Reply:
    September 23rd, 2010 at 5:31 pm

    Hi Parvathy,

    We will put your idea down for one of our Tip Tuesday videos. Thanks.

    [Reply]

35. Judy Says:
    October 14th, 2010 at 10:00 am

    Hi Anuja and Hetal,
    If you use hung yogurt instead of cream cheese, would you still use the sour cream? and if not, would you add a bit more yogurt to make up for the sour cream?

    [Reply]

    

    hetal Reply:
    October 14th, 2010 at 6:07 pm

    Hi Judy,

    If you use hung yogurt, you would not need to use sour cream. Hung yogurt has some tartness that cream cheese does not so we compensate with the sour cream. With this recipe, you can choose to replace the sour cream with more yogurt or simply leave it out…it will be fine.

    [Reply]

36. soumya Says:
    October 26th, 2010 at 10:03 pm

    Hi Hetal and Anuja,

    Thanks for the wonderful and simple recipe. I am planning to try this for diwali. I was wondering if you could post a recipe of Khajur burfi (dates burfi) soon. I checked this website and the ingredients were quite simple. I think most of us will be looking for such easy recipes to try on diwali. Here is the link : http://eglanzer.com/recipes/recipes.DetailView.aspx?key=200

    I love the colors of this burfi and would be awesome if you could post this recipe soon.

    [Reply]

    

    hetal Reply:
    October 28th, 2010 at 7:04 pm

    Hi Soumya,

    We will put it on our list. Thanks!

    [Reply]

37. sana Says:
    November 15th, 2010 at 1:42 pm

    wow such a wonderfull desert. i tried with mango pulp. it came out nice. thanks

    [Reply]

38. Lata Says:
    January 16th, 2011 at 1:06 am

    A precaution needs to be mentioned.The sap that oozes from the mango stem can cause a rash- so readers should make sure they do not expose their face/skin to this sap when smelling the mango.

    [Reply]

39. Jolene Says:
    January 29th, 2011 at 7:50 am

    I absolutely love your website… Thank you for giving such a simple version of the aamrakhand recipe. I made it yesterday evening, using hung curd, and it was a hit The color and texture were DIVINE!

    [Reply]

40. Nana Says:
    March 13th, 2011 at 12:35 pm

    Hi Hetal and Anuja,

    Can I use 2 mangoes? and is it okay to use blender instead of food processor?

    [Reply]

    

    anuja Reply:
    March 15th, 2011 at 3:37 pm

    Hi Nana,
    Yes, that should be OK – this is a very forgiving recipe but we suggest using a food processor and not a blender as overworking the mango and the cream cheese will make it watery and not have the smooth texture.

    [Reply]

41. rohini Says:
    June 1st, 2011 at 4:43 pm

    Hello Ladies,

    I want to make this for a party this weekend. Would like to know that I have 2 mangoes sitting in my fridge. I bought them from the super store and they are not the same as indian variety.

    Can I still use them? Will the taste or texture be different? Pleeeaaase, reply to this very soon…so that I can finalise the dessert for the party.

    Thanks!

    [Reply]

    

    hetal Reply:
    June 1st, 2011 at 8:38 pm

    Hi Rohini,

    Its very hard to know exactly what type of mango you have. Have you tried this same variety before (I’m assuming you bought a few more and have 2 left ). Your mango has to have minimal fibers for this dessert to work. If it isn’t sweet, you can always add more sugar.

    [Reply]

    

    hetal Reply:
    June 1st, 2011 at 8:39 pm

    Also, it is hard to substitute the flavor of fresh mangoes but you may be able to use canned mango pulp.

    [Reply]

    

    Rohini Reply:
    June 3rd, 2011 at 4:07 pm

    Thank you so much Hetal for your response. No, they are not the left over ones. They come in a pack of 2 in the superstore like Walmart.

    I would rather check the fibre content before trying as you have emphasised that they should not be fibrous. In that case i am switching over to your trifle cake…super easy and super quick…even kids can make it…;)

    Love your SMTC!

    [Reply]

42. Motti Says:
    June 28th, 2011 at 5:35 am

    I sell persian saffron from iran. top quality !!!!!!

    2 gram= 10 dollar

    100 gram= 350 dollar

    [Reply]

43. Anonymous Says:
    July 29th, 2011 at 12:00 am

    HI Guys,
    I am a great fan of showmethecurry.com. awesome and easy recipes. This dessert came out really well. Thanks

    Regards,
    Rashmi

    [Reply]

44. Archana Damle Says:
    September 7th, 2011 at 12:15 am

    Hi Hetal and Anuja,

    I am a regular follower of your site and have tried a lot of recipes from them..i must say you guys are perfect..:)

    Just wanted to tell you about the recipe that a mango shrikhand in maharashtra is called as amrakhand….:)and the authentic recipe has just plain curd and mango pulp+sugar…

    Keep posting more…
    Archana

    [Reply]

    

    hetal Reply:
    September 8th, 2011 at 9:29 pm

    Hi Archana,

    Thanks for the info…never heard the word “amrakhand” before but now I feel more informed .

    [Reply]

45. Mili Says:
    September 13th, 2011 at 8:51 pm

    Hi Hetal & Anuja,

    Thanks for the wonderful recipe. I bought kesar from an Indian grocery store which is giving pink color instead of yellow. Could you suggest me the best brand that gives yellow color?

    Thanks,
    Mili.

    [Reply]

    

    hetal Reply:
    September 14th, 2011 at 2:55 pm

    Hi Mili,

    You probably got an adulterated stock of kesar. Kesar never gives off a pink color. Sometimes people cheat by dying corn silk with red food coloring. I would take it back and get your money back. That said, we have never noticed what brand of kesar we get. Sorry.

    [Reply]

46. aysha Says:
    October 1st, 2011 at 11:56 am

    if i use mango pulp would i need to blend it in the food prcessor with the other ingredients.

    [Reply]

    

    hetal Reply:
    October 3rd, 2011 at 3:07 pm

    Hi Aysha,

    Yes, it will be an easier way to combine all of the ingredients.

    [Reply]

47. Nandini Says:
    October 26th, 2011 at 6:07 am

    Hi Hetal and Anuja,

    I am a huge fan of your recipes. This one specially was blissful.:D
    I although, couldn’t find mango pulp/mango and so I tried using mango ice cream (Brand:Real ice cream). It came out pretty damn good. Just thought I’d share it.

    Thanks,
    Nandini

    [Reply]

    

    hetal Reply:
    October 28th, 2011 at 1:44 am

    Hi Nandini,

    Whatever works, right? As long as it tastes good Thanks for sharing an great alternative.

    [Reply]

48. Padma Says:
    October 31st, 2011 at 4:05 am

    love this recipe!

    [Reply]

49. Akshatha Says:
    November 24th, 2011 at 10:47 am

    Hi Hetal and Anuja!

    This would be just another person praising your work, but trust me, I’m back with the long lost passion for cooking after I’ve tried out some of your recipes. I have trouble reading and following a printed recipe. Your videos have solved that problem for me! My laptop goes right into my kitchen and sits there till am done cooking! And every single recipe I’ve tried has been praised by all my guests Thanks a ton!

    Please may I ask you something about the mousse. For me the sour taste of yoghurt mixed with anything sweet is just not palatable. I can throw up if I tase a single drop of curd mixed with sweet Will it taste the same as curd+suar if I add the mango and sugar to sour cream?

    I hope you’ll see my comment in a couple of hours, ’cause I plan to make this in the next 24 hours. Thanks a lot advance and sorry if I’ve rushed you to answer my query!

    Cheers!!

    [Reply]

    

    hetal Reply:
    November 29th, 2011 at 3:41 pm

    Hi Akshatha,

    So sorry for the late reply…we were out of town for Thanksgiving holidays. Personally, I don’t think sour cream tastes like yogurt so if it is the taste of yogurt that is making you sick, sour cream may be okay for you. Anyway, I’m not sure if you tried it or not, but if not, I would do a little experiment on a small amount before making a big batch.

    [Reply]

50. Sonia Says:
    December 28th, 2011 at 8:48 pm

    Hello ladies

    I just finished making the mousse and put it in the refrigerator. Hopefully I should be getting praises for it
    I have 2 questions though:
    1> The pistachios for me got blended in with the mousse in a granular form. Did I blend it too much?/ Are they supposed to be bigger pieces?
    2> How do you store this (for may be a week or 2?)?? In the regular refrigerator or the freezer?

    Thanks in advance and I love you both

    [Reply]

    

    hetal Reply:
    January 3rd, 2012 at 4:12 pm

    Hi Sonia,

    The pistachios are merely a garnish so it is up to you how big or small you want them. If you want them to stand out on top, just use a big chefs knife and roughly chop them. This mousse can be stored up to week in the refrigerator…wouldn’t recommend any longer. Be sure to tightly cover it so it doesn’t pick up other smells from the fridge.

    [Reply]

51. Amee Says:
    February 1st, 2012 at 5:42 pm

    Hi ladies,

    I made this mousse last night but since I did not have mangoes, i used pineapple. It tasted awesome when it was made, but after 1 hour of refrigeration, it started to give a bitter aftertaste I dunno what went wrong, but it tasted just awesome when it got ready. The pineapple was very sweet too.

    Do you have any ideas so that I can rectify the bitterness? OR does it have to go all in the dustbin?

    [Reply]

    

    hetal Reply:
    February 1st, 2012 at 8:15 pm

    Hi Amee,

    Fresh pineapple turns bitter when mixed with milk or milk products. If you cook the pineapple slightly and cool it before using, it doesn’t turn bitter. Also, canned pineapple usually doesn’t turn bitter either. Unfortunately, I don’t have a solution for you on how to fix your mousse. Sorry.

    [Reply]

    

    Amee Reply:
    February 1st, 2012 at 8:31 pm

    Oh! I did not know this about the pineapples..thanks a bunch for your response..
    Never mind, I’ll try it again and this time with mangoes for sure!

    [Reply]

52. Anuj Kalra Says:
    April 18th, 2012 at 9:24 am

    Why did i feel like hetal just couldn’t wait to get her hands on one of those glasses??
    

    [Reply]

53. Pinal Says:
    May 17th, 2012 at 1:35 am

    If I use Greek yogurt in place of cream cheese and sour cream, do I hung the Greek yogurt? I know that this yogurt already comes very thick so wasn’t sure. I’m trying to make it the traditional way but quicker.

    [Reply]

    

    hetal Reply:
    May 19th, 2012 at 12:42 am

    Hi Pinal,

    Yes, greek yogurt is a great alternative. Though it is not as stiff as hung yogurt, it definitely makes the process much faster. If you want it stiffer, then you can still hang the greek yogurt.

    [Reply]

54. Nisha Says:
    May 18th, 2012 at 4:02 pm

    Wonderful recipe! I am planning to make it for my son’s b’day party tomorrow. Can I make this in advance. If yes, then how much in advance is good?

    You make these great dishes with ingredients that can be found here in US. With an army of three boys I really like your quick fix Indian snack ideas.

    Thanks
    Nisha

    [Reply]

    

    hetal Reply:
    May 18th, 2012 at 9:09 pm

    Hi Nisha,

    Yes, you can definitely make this in advance…probably a day or so. Good luck with your party and please wish your son a very happy birthday from us!

    [Reply]

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