Persimmon Shrikhand in Kataifi cones
This is a fusion dessert. A soft creamy shrikhanda in cones made of a thin stringy pastry. Shrikhanda is a Maharashtrian dessert made with hung curd, infused with some unmissable flavours .Its usually eaten with Poori..a deep fried flatbread .So while served with a meal it doesnt need anything else to go with it but when we serve it as a dessert, it asks for some accompaniment to make it a perfect dessert.
My inspiration with this innovation!
As a child: Shrikhanda sounds very easy yet delectable dessert for us adults. But as a child it looked difficult and when I made it first time ,I was jumping in joy and obviously got appreciations from everyone in family. The person behind the curtain was my mum. She’s the one who is my true inspiration. I learnt all the basics from her. As they say if your basics are perfect, you can conquer anything further. The urge and interest I’ve to invite and serve people the finest food has come from her.
As an adult: The scene changes as you become adult yourself. NO appreciations but only expectations 
. Well I should put it in other words. Now they know mum cooks well,hence they expect her to try new things or newer ways to cook . And here’s my second inspiration ..not a woman yet, she’s a little girl but my biggest critic ..my daughter.
As I served the shrikhanda, my daughter goes , “Mum ! I’m missing some crunch to go with it!” As I started my search for the ‘crunch’ I just recalled the idea of kataifi pastry which I came to know from my visit to Turkey.
I’ve combined the old good Indian Shrikhanda and the crunchy kataifi pastry cones to serve a ‘Fusion’ dessert. 
Very thankful to both the brains and my inspirations behind this.
What is Kataifi?
Kataifi is a Turkish pastry ..these are thing strands of freshly made pasta/noodles /pastry.They resemble thin rice noodles but very delicate, even thinner and soft threads. Famous preparation is also Kataifi which is usually filled with honey and dry fruit mixture tastes similar to Baklava whereas its thin strands of dough and is crunchier when baked.
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: Recipe Card :
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 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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- .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.
Instead of cones, you can even give different shapes to pastry like these cups made in muffin tray
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