Saffron Infused Delight: Authentic Kesar Shrikhand Recipe
Indulge in the rich, creamy goodness of this traditional Indian dessert, Kesar Shrikhand. A perfect blend of tangy yogurt, the aromatic touch of saffron, and the crunch of pistachios, this dessert hails from the heart of Gujarati and Maharashtrian cuisine. Its smooth texture and vibrant flavor make it a delightful treat for any occasion.
Cuisine: Gujarati
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 kg |
| Sugar | 200 g |
| Saffron strands | 1 pinch (large) |
| Pistachios (chopped) | 1/4 cup |
| Fresh fruits (of your choice) | 1 cup |
| Cardamom Powder (Elaichi) | 1/4 teaspoon (optional) |
Preparation Time: 15 hours (900 mins)
Cooking Time: 0 mins
Serves: 6-8 people
Instructions
-
Make the Hung Curd:
- Begin by preparing the hung curd, which will give the Kesar Shrikhand its creamy consistency. Place a clean muslin cloth or a cotton handkerchief in a fine strainer. Set the strainer over a deep bowl.
- Pour the curd (yogurt) into the cloth-lined strainer. Gather the edges of the muslin cloth and tie them lightly, securing the curd in place. Ensure the curd does not overflow.
- Gently press down on the curd to release the excess whey. Place the strainer in the refrigerator with the deep bowl beneath to collect the drained whey.
- Allow the curd to hang and strain for 12 to 15 hours (or overnight) to get a thick, creamy texture. The longer you allow it to strain, the richer the consistency of the hung curd.
-
Prepare the Flavored Yogurt:
- Once the curd is fully strained and you have a thick, creamy hung curd, transfer it to a large mixing bowl.
- In a separate grinder or mixer jar, combine the sugar, cardamom powder (if using), and 1 pinch of saffron strands. Grind them together to make a smooth, fine powder. The saffron helps infuse the yogurt with its distinct aroma.
- Add the powdered sugar mixture to the hung curd and stir well to combine. Beat it with a spoon or whisk until the curd becomes smooth and creamy, and the sugar is fully dissolved.
-
Chill and Infuse:
- After the curd and sugar are well combined, refrigerate the Kesar Shrikhand for 2-3 hours. This resting time allows the saffron to infuse into the yogurt, giving it a rich color and flavor. The longer it sits, the more aromatic and flavorful it becomes.
-
Serving:
- When ready to serve, scoop generous portions of the Kesar Shrikhand into individual dessert bowls.
- Top with freshly chopped pistachios for added texture and flavor.
- For an extra touch, you can garnish the dessert with chopped fresh fruits of your choice, such as mangoes, berries, or pomegranate, which pair beautifully with the creamy and fragrant yogurt.
-
Optional Seasonal Touch:
- When mangoes are in season, try adding a few pieces of ripe, chopped mango on top of the Kesar Shrikhand for a burst of sweetness and color. This combination is truly irresistible.
Tips:
- Saffron Infusion: To get the best flavor from saffron, soak the saffron strands in a tablespoon of warm milk for about 10 minutes before grinding them with the sugar. This ensures the full flavor is released.
- Yogurt Consistency: Make sure to use full-fat yogurt for a richer texture. The more you strain the yogurt, the creamier the shrikhand will be.
- Garnishing Ideas: Pistachios, almonds, or even a few strands of saffron can make beautiful garnishes. For extra sweetness, you can drizzle a little honey or maple syrup on top.
Nutritional Information (Per Serving, Approx.):
- Calories: 180-200 kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 7g
- Sugar: 20g
- Fiber: 1g
This Kesar Shrikhand is the perfect balance of sweet, tangy, and aromatic, making it a beloved treat for festivals, family gatherings, or any time you’re craving something indulgent yet refreshing. Whether served on its own or as an accompaniment to a main meal, its creamy texture and saffron-infused flavor are sure to leave a lasting impression. Enjoy!
