Kesar Elaichi Shrikhand

Kesar elaichi shrikhand is a creamy, rich yogurt based dessert flavored with saffron and cardamom, sweetened with powdered sugar. This dessert is served chilled and enjoyed with puris in North India

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Course: Dessert

Cuisine: Gujarati, Indian, Maharashtrian

Diet: Hindu

Keyword: desserts, Holi Recipes, Indian Desserts, Shrikhand

Prep Time: 10

Cook Time: 10

Resting Time: 3

Servings: Servings

Calories: 137kcal

Author: Aayushi Patel

Equipment

1 Stand Mixer or Electric Mixer or Whisk
1 Mixing Bowl

Ingredients

32 oz Full Fat Greek Yogurt
10-12 Saffron Strands Crush them using mortar pastel into powder, and add 1 ice cube to it. Add the saffron water to the shrikhand.
1 Teaspoon Ground Cardamom
¾ Cup Powdered Sugar
¼ Cup Pistachios Finely chopped or powdered

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Instructions

Strain the Greek Yogurt or Regular Yogurt

Start with placing a strainer on a bowl. Place the cheesecloth on top of the strainer.
Now add the greek yogurt, on the cheesecloth.
Pull all the ends of the cheesecloth and twist and squeeze to separate the yogurt and the whey
Add a heavy bowl or mortar and pastel to help the yogurt sweat out the excess water. Place it in the refrigerator if it is hot. Keep it outside if it is cool.
I like to place it in the refrigerator to make sure the greek yogurt doesn't get sour any further than it already is.
After 3 hours, your hung curd should be ready. If you are using regular dahi, this process will take about 24 hours.

Bloom The Saffron and Make Cardamom Powder

In a small mortar pastel add 10-12 strands of good quality saffron. Pound it until powdered. To this add an ice cube. This helps bloom the saffron, and retain maximum flavor. You can also add 1.5 tablespoons of cold milk instead of an ice cube.
Add green cardamom pods and lightly pound them. Once the green shell separates, take it out. Now pound the cardamom seeds until finely powdered.

Make Shrikhand

Add the hung curd to a mixing bowl. Whip the yogurt until thick and creamy using a stand mixer, hand mixer or a whisk.
Add the saffron water, cardamom powder and mix again.
Finally add powdered sugar and mix it well.
Store the shrikhand in an airtight container. Chill it for atleast 2-3 hours before serving
To serve garnish the shrikhand with pistachios, dried rose petals and saffron strands.

Notes

Don't over-mix the shrikhand it can become water and runny. Stop whipping the shrikhand once you see soft peaks.
You can make it 1-2 days ahead of time. It stays well in the refrigerator for up to 3-4 days in an airtight container.
Shrikhand tastes best when served with puris.
Make a cookie crumble base, with butter. Layer the cookie crumbles to a dessert cup, and pipe the shrikhand on it using a piping bag. squeeze out the excess sugar syrup from the gulab jamun and place it on top! It makes for a delicious party dessert!

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