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Peaches with Seekhund

Seekhund is a unique dairy dessert with Indian flavours. This recipe is adapted from Karyn Moskow’s original in Monday Morning Cooking Club’s ‘It’s Always About the Food.’

Peaches with Seekhund

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at
Course Dessert


  • El Navirrico Whole Peaches in Syrup strained, discard liquid
  • 250 g Cream Cheese room temperature
  • 110 g White Sugar
  • 250 ml Meredith Dairy Yoghurt Sheep Milk Blue Label
  • 250 ml King Valley Dairy Buttermilk available in store
  • 1/2 tsp Ground Cardamom
  • 1/2 cup slivered almonds toasted


  • Using an electric mixer, beat the cream cheese and sugar until smooth and creamy.
  • Add the yoghurt, buttermilk and cardamom and mix for a few minutes. Fold in the almonds, reserving some for garnish.
  • Refrigerate Seekhund for at least 2 hours.
  • Serve with the whole peaches & garnish with the reserved slivered almonds


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