Shrikhand - Kesar Elaichi Shrikhand

 This is a thick and creamy dessert  which is very popular in Maharashtra and Gujarat and is one of our family favorites. It’s easy to make and very delicious.
You can find my Strawberry Shrikhand recipe here.
Here is how to make Shrikhand:

We need
Caster Sugar/Powdered Sugar- 1-1 ½ cup (adjust according to taste)
Cardamom powder-1/4 tsp
Saffron-few threads
Milk – ½  tbsp
Pistachio-few chopped
Almond-few (chopped)

Lets make Hung curd first  for this remove the whey from the yoghurt by hanging it in a muslin cloth & tie it so that only the water drains through the cloth & the fat remains, this is called hung curd. Allow it to hang for around 6hrs or overnight.
Take ½ tbsp hot milk and soak the kesar/saffron for around 5 minutes minimum and keep aside for later use.
Remove it from the cloth to a bowl & add in the sugar, saffron milk & cardamom powdera and mix it slowly to get a creamy consistency and remove lumps if any.
Garnish with the chopped Pistachio & serve chilled. 

You can skip Saffron and make it only with cardamom and name it Elaichi Shrikhand. 
You can half the above quantity  or even double and keep yogurt and caster sugar quantity 1:2 approx adjust sugar only after tasting.

Shrikhand tastes good with methi Thepla or simple rotis (my kids love this combo).
Happy Cooking,



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