Kesar shrikhand
Thick strained yogurt with saffron and cardamom, served chilled.
- Active prep
- 15 min
- Cook
- 0 min
- Yield
- 4 servings
About 255 minutes total elapsed time, including 240 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Make kesar shrikhand as a chilled Dussehra dessert with thick strained yogurt, saffron and cardamom. The listed preparation is mixing time, not the time needed to strain ordinary yogurt. Start with properly thick yogurt so the dessert holds a soft spoonable shape, and add sugar gradually because different yogurts vary in tanginess.
Ingredients
- 500 g plain full-fat yogurt
- 4 tbsp icing sugar, adjust to taste
- 1 tbsp warm milk
- A pinch of saffron
- 1/4 tsp ground cardamom
- 1 tbsp chopped pistachios, optional
Method
- 1
Set a clean cloth-lined sieve over a bowl.
- 2
Add yogurt, cover and strain in the refrigerator for about four hours until thick.
- 3
Steep saffron in the warm milk for ten minutes.
- 4
Beat the strained yogurt with sugar and cardamom until smooth.
- 5
Fold in saffron milk, portion into bowls and refrigerate until serving.
- 6
Add optional pistachios only for guests who can eat nuts.
Helpful tips
- Keep yogurt refrigerated during straining; do not hang it at room temperature.
Plan ahead
Check whether your yogurt is already strained. If starting with ordinary yogurt, allow additional refrigerated draining time and keep the finished dessert chilled until serving; do not count that wait as active mixing.
Common questions
Why is my shrikhand runny?
The yogurt may still contain too much whey. Start with thick strained yogurt and add saffron liquid sparingly; adding extra sugar will not correct a watery base.
Can I make shrikhand without nuts?
Yes. Nuts are an optional garnish. Use separate clean utensils and check ingredient labels when preparing food for someone with an allergy.