Kesar Pista Shrikhand
Shrikhand strains yoghurt overnight and sweetens it with saffron and pistachio.
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4 hr 30 mintotal
30 min hands-on4 hr hands-off
Prep 20 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Includes prep-ahead time.
Method
Place a muslin cloth over a fine strainer. Pour the fresh curd into it, gather the edges securely, and tie it tightly into a bundle.
Suspend this bundle for 4-5 hours (or overnight in the refrigerator) to drain out all the whey. This process will yield the thick, strained yogurt known professionally as 'Chakka'.
4–5 hr
Submerge the saffron strands in the warm milk and let them steep for 10 minutes to extract maximum color and aroma.
10 min
Transfer the thick Chakka to a mixing bowl. Incorporate the powdered sugar and whisk vigorously using a wire whisk until the texture becomes completely smooth and delightfully silky.
Blend in the steeped saffron milk and cardamom powder. Whisk until the Shrikhand achieves an even, pale yellow tint.
Gently fold in half of the slivered pistachios and almonds to maintain their crunch.
Transfer to an elegant serving bowl, garnish with the remaining nuts, and allow it to chill in the refrigerator for at least 1 hour before presenting.
1 hr
How to tell it's done
The Shrikhand should be distinctly dense, rich, velvety smooth, and flawlessly spreadable, akin to a thick gourmet cream.
Getting it right
Tip
Always hang the curd in the refrigerator if you live in a hot climate, otherwise, the curd will ferment further and turn unpleasantly sour.
What to serve it with
Serve chilled alongside hot, perfectly puffed puris for an authentic and luxurious Maharashtrian culinary experience.
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