Blueberry Waffle with Blueberry Srikhand /

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Blueberry Waffle

Serves 4
Preparation Time 10 minutes
Cooking Time 7-10 minutes


Fresh/ frozen blueberries 1 cup (150 gm)
Eggs 2 no
Baking powder 1 tsp (4 gm)
Salt to taste
Sugar 1 tbsp (15 gm)
Vanilla extracts few drops
All purpose flour 1 cup (240 gm)
Whole wheat flour 1 cup (260 gm)
Unsalted butter 4 tbsp (60 gm)
Buttermilk 2 cups (480gm)

For spinach

Fresh baby spinach ½ bunches
Scallion, white and green part separately, chopped 4
Nigella seeds 1 tsp
Lemon zest, only yellow part ¼ tsp
Olive oil 1 tsp


In large bowl, combine the flour, baking powder and salt. Whisk the buttermilk, egg yolks and butter, stir into dry ingredients just until moistened. Fold in blueberries.
In a small bowl, beat egg whites until stiff peaks form, fold into batter.
Bake in a preheated waffle machine for 7 to 10 minutes until golden brown.
Remove and serve immediately with blueberry srikhand


You can substitute buttermilk with cow’s milk
If you are using frozen blueberries, use without thawing to avoid discoloration the batter

Blueberry Srikhand

Serves 4
Preparation time 3 hrs
Cooking time 5 minutes


Fresh/ frozen blueberries 1 cup
Curd 1 kgs
Powdered sugar ¼ cups
Vanilla extracts few drops

For the garnish

Fresh/ frozen blueberries ¼ cup


Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Mix together the hung curds, sugar, ¾ parts of blueberries in a bowl and churn using a hand blender. Now add remaining blueberries and fold into mixture evenly.
Serve immediately.