Kesar Elaichi Shrikhand

It’s the quickest dessert you can literally make and impress guests. Shrikhand is quite popular sweet dish from Gujarat and Maharashtra regions in India. Shrikhand is made by hanging curd to remove the whey and once all the whey is removed it becomes this thick, creamy yogurt similar to Greek yogurt and then we add confectioner’s sugar, flavorings such as cardamom, saffron and adorn it with nuts. You can pretty much add anything to your shrikhand think fruits- blueberries, strawberries, or mango pulp. Shrikhand made with mango pulp is also called ‘Amrakhand’ is also very popular. So, so good with hot fried puris. No better combination.

Usually we prefer to make Shrikhand with homemade yogurt. As it is fresh and not too sour. If the yogurt is too sour, you end up adding too much sugar. So, either homemade yogurt or very good quality of store-bought whole milk yogurt works best.  

The only critical step is when you hung yogurt, it should be done in a way that it removes most of the whey/water. Because you need Greek yogurt style thick creamy consistency. Some families would hung yogurt and then sieve it through a strainer with a spoon to remove any lumps and make it smooth. But my recipe is quite easy, you just whisk the hung yogurt well and still can achieve that amazing lump free smoothness.

Simplest form but delicious Shrikhand is made with kesar elaichi (Saffron cardamom) or as I mentioned above with mango flavor.

You can hung yogurt overnight or when you wake up. It does need 4-5 hours or preferably more. It is such an easy and healthy recipe to make. You can even enjoy this dessert for breakfast. After all, it is made with yogurt.

Yogurt – Use whole milk plain yogurt or vanilla flavored is fine too. If you are using homemade, then make sure to hang it in muslin or cheesecloth. I line the cloth with coffee filter. Put the cloth, in a strainer and put a bowl underneath the strainer where the whey will get collected. Cover the muslin cloth over the yogurt and place a small bowl or plate and add heavy weight on it. I use a can of beans or coconut milk. Something that can press the yogurt to remove the whey.  

Refrigerate it if you plan on keeping it for long time or overnight.

Once you get thick yogurt and most of the water is removed, you add rest of ingredients and whisk it well to make it smooth.

Tip to add saffron- dissolve saffron in warm milk. It dissolves properly.

Print Recipe

Kesar Elaichi Shrikhand

Shrikhand is made by hanging curd to remove the whey and once all the whey is removed it becomes this thick, creamy yogurt and confectioner’s sugar, flavorings such as cardamom, saffron are added and adorned with chopped nuts.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Dessert, Mithai

Cuisine: Indian

Keyword: dessert, indian, mithai, shrikhand, yogurt

Servings: 6 servings

Ingredients

• 10-12 strands Saffron approx. 1/2 tsp
• 2 tbsp milk warm
• 3 cups yogurt
• ½ – ¾ cup confectioner’s sugar
• 4-5 cardamom pods 1 tsp approx. cardamom powder
• 1 tbsp pistachios roughly chopped

Instructions

• Take a deep bowl. Put a strainer on top of it, line it with coffee filters, then with muslin cheesecloth or kitchen towel.
• Pour the yogurt on the cloth.
• Bring the edges of the cloth together and either tie it to cover or tightly cover the yogurt.
• Place a plate on the covered yogurt and add heavy weight to it. Use a can of beans or any other weight to press the yogurt to remove more whey.
• Press it gently, to see the whey dripping in the bowl through the strainer.
• Let it rest for 4-6 hours and you will have nice creamy thick yogurt. (se notes)
• Remove the yogurt with a spoon in a mixing bowl.
• Take 2 tbsp warm milk in a small bowl. Warm milk in microwave to dissolve the saffron.

  Add 2 pinch of saffron strands approx. ½ tsp. Stir and add it to the yogurt.
• Remove cardamom seeds from the pods. In a mortar and pestle grind some green cardamom seeds. Grind it to coarse powder and add it to the bowl.
• Add confectioner’s sugar.
• Using a whisk mix everything well until it is smooth and there are no lumps in it and the sugar is dissolved.
• Remove it in individual serving bowls or in a bigger single serving bowl and garnish it with some nuts of your choice, extra saffron if you wish.
• Chill the shrikhand in the fridge before serving.
• Serve it as it is or with piping hot puris.

Notes

Try to use homemade whole milk plain or vanilla yogurt. Yogurt should not be tangy or sour.

Refrigerate it if you plan to in keeping it for long time or overnight.

Start with less sugar and taste it before adding if more is needed. 

If you are using fruit pulp, you can add that too before whisking.

Whey or water can be used in cooking something else. Ideally, I use it for making rotis or chapatis.

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XO, Devangi