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.
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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