Kesar Pista Shrikhand
Prep time
Cook time
Total time
Kesar pista shrikhand is a delicious dessert that is perfect for those who love the rich and aromatic flavors of saffron and pistachios. This traditional Indian dessert is made by blending thick and creamy yogurt with powdered sugar, saffron strands, and finely chopped pistachios.
Author: Binjal Pandya
Recipe type: Dessert
Cuisine: Indian
Serves: 2-3
Ingredients
- 2 ½ cups Plain Full Fat Yogurt
- 1 cup Powdered Sugar
- ½ tsp cardamom powder
- A Few Threads of Saffron
- 2 tbsp Warm milk
- ¼ cup Chopped Pistachios and Almond
- 1 tbsp Rose Patels (opt.)
Instructions
- Take a cheesecloth or muslin cloth and place it over a strainer.
- Pour the yogurt into the cloth and let it drain for 3-4 hours in the refrigerator. This will make the yogurt thick and creamy.
- Once the yogurt has drained, remove it from the cloth and transfer it to a mixing bowl.
- Add powdered sugar and mix well until the sugar dissolves completely.
- Soak the saffron in warm milk for a few minutes and then add it to the yogurt mixture.
- Whisk the yogurt mixture using hand blender until looks smooth and glossy texture.
- Add cardamom powder, chopped pistachios, almonds and mix well.
- Chill the shrikhand in the refrigerator for a few hours.
- Serve the chilled Kesar Pista shrikhand in bowls and garnish with slivered nuts and rose petals (optional).
Notes
Use full-fat yogurt to make shrikhand as it will give you a rich and creamy texture.
Make sure to drain the yogurt properly. If the yogurt has excess water, it will not be thick and creamy.
Use powdered sugar instead of granulated sugar as it dissolves easily and gives a smooth texture to the shrikhand.
Do not add too much saffron as it can overpower the flavor of the shrikhand. A pinch is enough to add a subtle flavor and color.
Chill the shrikhand in the refrigerator for a few hours before serving. This will enhance the flavors and give you a creamy texture.
Make sure to drain the yogurt properly. If the yogurt has excess water, it will not be thick and creamy.
Use powdered sugar instead of granulated sugar as it dissolves easily and gives a smooth texture to the shrikhand.
Do not add too much saffron as it can overpower the flavor of the shrikhand. A pinch is enough to add a subtle flavor and color.
Chill the shrikhand in the refrigerator for a few hours before serving. This will enhance the flavors and give you a creamy texture.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/kesar-pista-shrikhand/