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