Creamy Kesar Shrikhand is one of the most simple Indian desserts. Hung yoghurt whipped with sugar, cardamom and saffron. Serve it chilled as it is, or as part of a celebratory thali.
My mother taught me her Creamy Kesar Shrikhand recipe when I was 11 years old and I make it in the same way to this day. Some things are best left unchanged.
It’s been a busy week!
In case you hadn’t noticed, I have been MIA for a week – but thankfully, I have a great excuse. If you follow me on Facebook you’ll know that I’ve been spending most of time baking for a lovely little party I attended last weekend.
On the entirely eggless dessert menu were Red Velvet Cupcakes with Cream Cheese Frosting, Chocolate Fudge Cake, Vanilla & Cherry Sponge Cake, Chocolate & Coconut Cake Pops and my epic Shrikhand Cheesecake.
What is Shrikhand?
Speaking of shrikhand, here’s my very classic (and simple) recipe for one of my favourite Gujarati desserts.
Three spices I always add to this dessert are green cardamom seeds, saffron and just a pinch of mace but nutmeg also works a treat. These aromatic flavours are what make shrikhand so wonderfully-opulent.
Indeed, it’s an acquired taste for many, this thick tangy yogurt is the perfect way to end an indulgent meal on a warm day – and to say today was warm is a hefty understatement.
How to serve Shrikhand
Very cold. Chill your batch of Creamy Kesar Shrikhand thoroughly before you serve it. I love to enjoy it as part of a savoury meal, Gujarati style. Pair it with Dry Mung Bean Curry, Kadhi and Rotli for real Gujarati celebration vibes.
If you want to create a spectacular show piece of a dessert, make my Shrikhand Doughnuts. Pillowy, yeasted doughnuts filled with the most wonderful Creamy Kesar Shrikhand. I toss the warm doughnuts in cardamom and pistachio sugar before I serve. I promise you’ll be hooked after a single bite.
- Muslin cloth
- Fine mesh sieve
- 1 kg sour plain natural yoghurt I swear by Pakeeza brand
- 200 g icing sugar confectioner's sugar/powdered sugar
- 1 tsp ground green cardamom seeds
- Large pinch saffron
- 1/4 tsp ground mace or nutmeg
- 2-3 tbsp coarsely ground pistachios optional
- Mixed berried to serve optional
- Tip the yoghurt into a clean muslin cloth and tie it up tightly with a piece of string right above the top of the yogurt so that the water presses away.
- Tie the muslin somewhere where it can hang with a large bowl underneath to catch the water and leave it for 24-36 hours. Try to choose somewhere cool. I like to hang mine in a cool corner of the kitchen. Keep tipping away the water as the bowl fills up.
- Remove the yoghurt from the muslin and place it in a large bowl. Add the icing sugar and mix well.
- Press the yoghurt and sugar mixture through a fine-holed sieve to remove any lumps.
- Mix in the ground cardamom, saffron, mace (or nutmeg) and pistachios if using. Chill in the fridge for at least 8 hours before serving.
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If you like this, you’ll love my recipe for Mohanthal