Kesar Shrikhand
A yummy treat with goodness of saffron, curd & pistachios
Servings: 6 people
Ingredients
- 6 cups yogurt homemade curd
- 1 tsp saffron kesar
- 1 tbsp warm milk
- ½ cup sugar superfine
- ½ tsp green cardamom choti elaichi crushed
- 10-12 pistachio pista, chopped
Instructions
- Cut 3 layers of cheesecloth into a 12"x24" square.
- Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency.
- I used my rolling pin and placed it in my refrigerator overnight with a bowl underneath.
- Combine saffron and milk and let steep for 30 minutes.
- Put drained yogurt into a bowl; stir in saffron mixture and sugar.
- Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.
Notes
- minimally adapted from Saveur
- You can leave the yogurt to drain outside as well but it leaves a slight tang to the curd. If you like it then go ahead and allow the curd to drain outside.
- You can drain for 2-3 hours also if you are short on time but ideal is to hang it overnight.
- You can use Greek curd to for instant version but it is not as thick as hung curd.
- You can also replace sugar with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.