Black Forest Shrikhand Trifle

Diwali is just around the corner followed by Thanksgiving and Christmas. There will be lots of reasons to celebrate the festivals this year as we all aim for better and brighter tomorrow. We will have reasons to be thankful this year to be able to survive the biggest pandemic of the century. And as we look ahead we will cherish the memories of yesterdays. As we celebrate the festival of Diwali or as they say festival of lights, we will pray to God to spread the light of joy and happiness in our lives. What better way to celebrate these amazing festivals than with a fusion dessert that tells you a tale of yester years with the flavors of present times.

What is Shrikhand?

Shrikhand is a Western Indian dessert that is now widely known to many as it is sold in almost all Indian stores across the globe. Traditionally Shrikhand is prepared with hung curd and flavored with either Elaichi (Cardamom) powder, kesar (Saffron) & Pistachios or Mango pulp. It is very easy to prepare Shrikhand as it requires only 2 ingredients - Hung curd and sugar, plus flavoring of your choice. 

Here I have given this traditional dessert a little twist by flavoring it with non-Indian flavors of Maraschino cherries and chocolate inspired from the Black Forest cake. The delicate cherry flavor when combined with the creamy chocolate flavor is so decadent that this dessert will be a big hit for your party or family gathering. This delicious and fancy dessert is very easy to prepare with just a few ingredients. The best part is you can prepare this dessert a day or two in advance and there will be one less thing to worry about on the day of your gathering. 

What is Trifle?

Trifle is a traditional English/British dish that has layers of savory or sweet flavors. When prepared as sweet dessert, Trifle is prepared with thin layers of various fruit flavors, custard, sponge soaked in wine and cream. Trifle is a versatile dessert as you can mix and match your choice of flavors and textures. 

Just in case if you are wondering, we are not going to talk about about health benefits today as we are talking about desserts and holiday season! You can let it loose once in a while. :)

Tips and tricks - 

• Traditionally Shrikhand is prepared with hung curd but I have used Greek yogurt here as I had it on hand and it saves a lot of time. If you are using homemade yogurt, just sieve it in a muslin cloth, tie it tight and rest the cloth on a strainer. Let it rest for couple hours so all the excess water drips down. 
• I have used store bought jar of Maraschino cherries. The cherries are stored in a sugar syrup which I like as I don't have to prepare sugar syrup separately. Also, the jar of cherries is always available in store, so I can prepare this delicious dessert any time of the year! 
• You can also use fresh cherries instead. Just be sure to use pitted cherries and prepare cherry sugar syrup by boiling cherries with water and sugar. 
• For the crust, I have used Parle-G as that's what I had available at the time. Feel free to use any other plain cookies or graham crackers. 
• Here I have used almond butter to add some nutty flavor. You can use any nut butter that is available to you. 
• With the ingredients listed below, I was able to prepare 6 cups of Trifle but I have shown only 4 cups to keep it clear in the video. 
• Always use bone char free granulated cane sugar to keep this recipe vegetarian. 
• Although I have not tried it, but you can use non-dairy yogurt to make this a vegan dessert.

Black Forest Shrikhand Trifle

Prepare time - 30 to 35 minutes

Refrigerate time - 4 to 6 hours or overnight

Yields - 6 servings

Ingredients

2 pack of Parle-G or graham crackers (160 gm)

2 Tbsp Almond butter 

8-10 Maraschino cherries for topping 

For Cherry Shrikhand 

1 Cup Greek yogurt or hung curd

1/2 Cup Sugar (adjust per taste)

1/4 Cup Maraschino cherries chopped

2-3 Tbsp Sugar syrup from the preserved maraschino cherries

Chocolate Shrikhand

1/2 Cup Greek yogurt or hung curd

1/2 Cup Sugar

3 Tbsp Cocoa powder

2 Tbsp Chocolate chips

1 Tsp Vanilla extract (optional)

Instructions

Let's begin by first transferring the cookies to a ziplock bag. Now, crush the cookies using rolling pin as shown in the video. Do not powder the cookies completely.

Now, melt the almond butter in a microwave for about a minute. Add it to the crushed cookies and combine well. 

Add 2 tbsp of crushed cookie mixture to each cup and press it down using an empty cup or a spoon. Now, place the cups in the refrigerator for 5 minutes until we prepare Cherry Shrikhand. 

To prepare Cherry Shrikhand, begin with roughly chopping the cherries except the ones that we separated for garnishing at the end. 

Now, take Greek yogurt in a mixing bowl. Add sugar and combine well. Next, add the chopped cherries (keep 1 tbsp cherries aside) and cherry syrup to the yogurt mix. Whisk well to get creamy pink Cherry Shrikhand. 

Now, take out the dessert cups from the refrigerator. Add a layer of Cherry Shrikhand by adding 2 tbsp each to a cup. Top them with some chopped cherries that we kept on a side. Place the cups in a refrigerator for another 5 minutes. 

Remove the cups from fridge and add another layer of crushed cookie mixture - 1 Tbsp per cup. Place the cups back in the refrigerator to settle as we prepare next layer. 

To prepare Chocolate Shrikhand, mix in remaining Greek yogurt, sugar, cocoa powder and vanilla extract in a mixing bowl. Whisk well to get delicious creamy Chocolate Shrikhand. 

Remove the dessert cups from refrigerator and add a layer of Chocolate Shrikhand - 1.25 Tbsp per cup. Top with some chocolate chip cookies. 

Place the cups back in the fridge for 5 minutes. Remove cups from fridge and add 1 tbsp Cherry Shrikhand layer in each cup. At the end garnish the yummylicious dessert cups with couple cherries that we kept aside. 

Finally, cover each dessert cup with cling wrap and refrigerate for 4-6 hours or overnight to settle completely. It also helps mingle the flavors. You can prepare these delicious Black Forest Trifle cups as many as 2 days in advance and they will taste just as amazing on the day of your party or gathering! 

Baked Butternut Squash Pasta

 

Fall is the season of colors and marks the beginning of the Holiday season. I absolutely love the fall colors and what better way to celebrate the season than to bring out the beautiful colors on a plate. This baked Butternut squash pasta with sautéed vegetables is my humble effort to celebrate the colors of the season. This bright and beautiful dish has smooth and creamy texture that complements the lightly sautéed and crunchy fall color veggies. This pasta dish is a complete meal and a delightful surprise for your friends and family this holiday season! 

This pasta is prepared with my favorite butternut squash that is so versatile that I prepare a different dish with it every time I bring it home. I have prepared soups, crisps, desserts and sometime I just add the chunks to my quinoa or rice dish. This time I have prepared pasta sauce with it. The sauce can be used to prepare not only this delicious baked pasta recipe but can also be used to prepare lasagna. Either way it will please your taste buds and will be loved by all. I have also added a surprise element in this pasta by sneaking in some fresh and juicy pineapple chunks in the sauce. The sweet pineapple brings out the best flavor of this fall favorite pasta. 

The Baked butternut squash pasta dish is vegetarian and egg-free. You can easily turn it into vegan dish by adding some vegan cheese or nutritional yeast. 

So let's get started...

Important notes/ tips

• Butternut squash is very hard to slice through, so please use sharp knife that is big enough for the size of the squash. Refer to the recipe video to see the cutting process. 
• I have used an entire medium size butternut squash for this recipe, you can adjust the quantity depending on the size of the squash. 
• It is recommended to use fresh pineapple chunks but canned chunks can also be used. 
• I have topped this pasta with some vegetarian parmesan cheese. But you can easily make this dish vegan by either skipping the parm cheese or topping the pasta with some nutritional yeast. 
• Turn this dish to gluten free by replacing the regular penne pasta with gluten free pasta of your choice. 
• I have used penne pasta for the recipe but you can use any other cylindrical shaped pasta. This would allow the creamy sauce to get inside the pasta and give an oozing result bursting with the sauce. 

Baked Butternut Squash Pasta

Prepare time - 15 minutes

Cook time - 1 hour 15 minutes

Serves - 4 to 6 

Ingredients 

2 Cup dry/uncooked Penne pasta 

1 Medium Butternut squash

1 Large carrot

1 Cup fresh Pineapple chunks

1/2 Medium white onion

3-4 Garlic cloves

1/3 Cup Parmesan cheese 

1/2 Cup Breadcrumbs 

2 Tbsp Vegenaise (optional)

2 Cup Water 

3 Tbsp Olive oil

1 Tbsp Dried oregano

1 Tbsp Dried thyme

1/2 Tbsp Black pepper powder

Salt to taste 

Water to  cook pasta 

Instructions

Preheat oven at 425F. Cut the head of the Butternut squash and then slice the squash in circular motion into half. Scoop out the seeds with a spoon. 

Line a baking tray with silicone mat or foil and place the butternut squash halves on it. Brush olive oil on the inner side of the squash, sprinkle the dry herbs and spices on the halves. Turn the squash and brush oil on the outer side of the squash. Place the squash halves into the oven keeping the squash halves facing down. Bake for 45 minutes. 

While squash is baking, prepare the pasta. Add dry pasta in IP and add water, oil and salt. Cook pasta in IP for 1 minute at high pressure. 

In the meanwhile, peel and dice carrot. Roughly chop onion and garlic. 

When pasta is done, quick release the pressure and drain the pasta. Transfer the pasta into a bowl.

In the same IP pot, add the remaining olive oil and turn on the sauté mode. When oil heats up, add roughly chopped onion and garlic and carrot. Add in the remaining herbs and spices and mix well. 

Sauté for 2-3 minutes and add water to the pot. Close the IP lid, set it to sealing. Switch IP mode to high pressure cook for 5 minutes. When cooking is done, let the pressure release naturally. 

Remove butternut squash from oven and check if it is soft and completely baked. Let it cool for 5 minutes. Carefully, remove the skin of baked butternut squash and chop it roughly in big chunks. Be careful if the squash is too hot. Hot steam can cause burns. Use knife to remove skin if needed. 

Open IP and add chopped butternut squash pieces to the pot. Combine well.

Puree the mixture using immersion blender. Blend until smooth pasta sauce is ready.  Now to make the sauce extra creamy, add in vegenaise to it and combine well. Further add pineapple chunks and mix everything well and keep aside. 

Preheat oven to 350F. 

In an oven safe tray, add cooked pasta and lay flat. Take half of the butternut squash pasta sauce and coat the penne pasta well. 

Now add a layer of the remaining pasta sauce on top of the coated pasta. Next, sprinkle parmesan cheese over the pasta and then generously sprinkle breadcrumbs on the top. 

Bake in the oven for 15 minutes or until you see crumbs turning golden brown. Place the pasta tray on cooling rack and let it cool down for 5 minutes before serving.

The hot and creamy Baked Butternut squash Pasta is ready to serve with sautéed vegetables.