Kesar Pista Shrikhand
Indian dessert made with yogurt!
Ingredients
- 6 cups Curd/Yogurt
- 1 cup Powdered sugar grind the sugar
- 1 pinch Salt optional
- 2 tsp Milk warm
- 10-12 strands Kesar/Saffron
- 1/2 tsp Cardamom powder
- 8 pieces Pistachios chopped
Instructions
For Hung Curd/Chakka
- Take a big and deep bowl, keep a strainer over it, and line it with a muslin cloth.
- Add fresh or store bought curd/yogurt in the cloth.
- Gather all the sides of the cloth and tie a knot.
- Squeeze out as much whey as possible and then let the curd rest on a strainer for 5-6 hours.
- Keep some weight over it like a pestle and mortar.
Making Shrikhand
- Add 2 tsp of warm milk and a few strands of saffron to a small bowl. Keep it aside at least for 10-15 minutes.
- In a big mixing bowl, add the chakka/hung curd. Add a pinch of salt and powdered sugar little at a time and mix well with a whisk.
- Next, add saffron milk, cardamom powder, and a few pistachios. Mix everything well.
- Garnish with a few chopped pistachios and serve chilled.
Notes
- If the curd is store bought and a little sour you can hang the curd for 6-8 hours in the refrigerator.
- You can adjust the sugar as per the sweetness of the hung curd.
- Make powdered sugar by grinding regular sugar in the mixer.
- Adding a pinch of salt. This really brings out the flavor of the shrikhand.
- Please do not discard the whey. You can add whey while making chapati or paratha dough. You can make kadhi with it by adding a little more curd or add it to smoothies. It can be easily stored in the fridge for 4 days in an airtight container.