Shikand

Michele’s Shikand changes the Sweet Shikand base by replacing the sour cream with ricotta and whipping cream and increasing the ground almonds.

The recipe is intentionally flexible. offers three directions: banana or raisin with ginger and cinnamon, coconut or fennel, or pear cooked into a peppercorn-and-cinnamon compote.

Each variation is folded into the shikand before chilling, so the dessert keeps the same cold, set character while taking on a different fruit or spice profile.

Ingredients

• 1 cup ricotta cheese
• 1 cup whipping cream
• 4 tablespoons sugar
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron strands, broken
• 3 tablespoons almonds, coarsely ground, plus 1 teaspoon for garnish
• 3 fresh mint leaves, for garnish
• Variation 1: 1/2 teaspoon ghee, 1/4 teaspoon minced ginger, one 2-inch (5-cm) cinnamon bark piece, 1 cup sliced bananas and/or 1/4 cup raisins
• Variation 2: 2 tablespoons grated coconut and/or 1/2 teaspoon fennel seeds
• Variation 3: 1/2 teaspoon ghee, 1/4 teaspoon freshly ground red peppercorns, 1/4 teaspoon cinnamon, 1 cup chopped pear, and up to 2 tablespoons water if needed

Method

Mix the ricotta, whipping cream, sugar, cardamom, saffron, and 3 tablespoons ground almonds, then use one of variations before refrigerating. For the banana-raisin version, heat the ghee over medium-high, sauté the ginger and cinnamon bark for 30 seconds to 1 minute, add the banana and/or raisins, and fold into the shikand; remove the cinnamon before serving. For the coconut-fennel version, simply stir those ingredients into the mixture. For the pear version, heat the ghee, add the peppercorns and cinnamon, then cook the pear until soft and compote-like, adding up to 2 tablespoons water if needed; cool slightly and fold in. Refrigerate before serving and garnish with almonds and mint.