Persimmon Shrikhanda in kataifi cone
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 2 cups hung curd
- 1 persimmon fruit finely chopped
- 3/4 cup icing sugar powdered
- 200 gms of Turkish kataifi pastry
- 1 tbsp butter for greasing
- Few strands of saffron
- 1/4 tsp cardamom powder
- 2 tbsp chopped pistachios and almonds to garnish
Ingredients
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Instructions
- .Preheat oven at 180 C.
- 2. Mix hung curd, icing sugar, chopped persimmons ,chopped dry fruits and cardamom powder till the mixture turns creamy and smooth. Refrigerate. 3.Make 4-5 cones/ funnel out of kitchen foil . Or use cream horn moulds.
- 4.Carefully separate and cut the refrigerated kataifi pastry sheet along the length. Make 2-3 cm wide strips. Start wrapping each strip from the pointed end of cone. Going upwards, wrap it spirally making sure it overlaps every time. Secure the end by pressing little bit. Brush with butter.
- 5. Bake all the cones at 180C for 20 minutes or till they become golden.
- 6. Once the cones cool off, remove foil. Cones are delicate. When ready to serve then only fill them with the Shrikhand .Garnish with chopped pistachios and some persimmon.
Recipe Notes
Instead of cones, you can even give different shapes to pastry like these cups made in muffin tray
