Persimmon Shrikhanda in Turkish Kataifi cones.
…a fusion dessert by Aparna Vibhute Yelmar
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Persimmon Shrikhanda in Turkish Kataifi cones.
…a fusion dessert by Aparna Vibhute Yelmar
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 2cups hung curd
- 1 persimmon fruit finely chopped
- 3/4cup icing sugarpowdered
- 200gms of Turkish kataifi pastry
- 1tbsp butter for greasing
- Few strands of saffron
- 1/4tsp cardamom powder
- 2tbsp chopped pistachios and almonds to garnish
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