Kesar Shrikhand

By Masterchef Sanjeev Kapoor

From Sanjeev Kapoor's Kitchen

Prep: 12 hours

Cook: 20-30 minutes

Method: Moderate

Course:

Type: Indian Gujarati

Key Ingredients:

This delightful concoction is made from strained yogurt, flavored with saffron threads, and sweetened with sugar. It is a popular dessert in various regions of India, particularly in Gujarat and Maharashtra, and is enjoyed during festivals, special occasions, or as a decadent treat to satisfy one's sweet cravings.

Top ways to prepare: Preparation requires skill and culinary expertise..

Cooking Tips: 1. To achieve a smooth and creamy texture, strain the yogurt. Place it in a muslin cloth or a fine mesh strainer and allow it to drain for a few hours or overnight in the refrigerator. This removes excess whey and thickens the yogurt. 2. Soak saffron threads in a tablespoon of warm milk. Let it sit for about 15-20 minutes to allow the saffron to infuse the milk with its flavor and color. 3. Add the sugar to the strained yogurt and mix well. Ensure that the sugar dissolves completely before adding the saffron milk and cardamom powder. 4. Freshly grind cardamom seeds and add the powder to the yogurt mixture for a more pronounced and aromatic flavor. 5. Drizzle the saffron-infused milk over the yogurt mixture and gently swirl it in. This creates beautiful saffron streaks and imparts a lovely aroma. 6. Refrigerate the shrikhand for a few hours before serving. It's best served chilled. 7. Before serving, garnish the Kesar Shrikhand with chopped nuts. It adds a delightful crunch and enhances the presentation.

Serving Suggestion : Serve chilled and garnish saffron, with almonds and charoli.

Ingredients

Saffron (kesar) large pinch
Yogurt 1 ½ cup
Sugar ¾ cup
Warm milk 2 tablespoons
Nutmeg powder a pinch
Green cardamom powder 1/4 teaspoon
Almonds blanched, peeled and sliced 5-6 + for garnishing
Pistachios blanched, peeled and sliced 5-6 for garnishing
2 tsp charoli + for garnishing

Methods

Take 1 ½ cup hung curd into a bowl.
Add ¾ cup sugar to it. Mix it well using a spoon or whisk.
Now add a pinch of nutmeg powder to it.
Add ¼ tsp green cardamom powder to it. Mix it well.
Now, take another bowl, place a strainer over it and strain this mixture into the bowl .
Next, add a large pich of saffron, soaked in milk.
Now add 6-8 blanched, peeled and silvered almonds.
Add 2 tsps charoli to it and mix it until well combined and let it chill in the refrigerator.
Serve chilled and garnish it with soaked kesar, pistachios, almonds and charoli.