Creamy Kesar Shrikhand

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.

Creamy Kesar Shrikhand

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.

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Prep Time: 1 day day 30 minutes minutes

Total Time: 1 day day 30 minutes minutes

Course: Dessert

Cuisine: Indian

Keyword: cardamom, gujarati, mace, nutmeg, pistachio, pudding, saffron, yoghurt

Servings: 6

Equipment

• Muslin cloth
• Fine mesh sieve

Ingredients

• 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

Instructions

• 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.

Sanjana’s Notes

This Creamy Kesar Shrikhand keeps well in the fridge for up to a week after it’s made.

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If you like this, you’ll love my recipe for Mohanthal

Love Sanjana