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. The combination of the saffron’s floral and strong spice taste with the pistachio’s nutty flavor creates a unique and delectable experience for your taste buds. The vibrant yellow color of the saffron and the vibrant green of the pistachios make this dessert a feast for the eyes as well. Whether you’re serving it after a meal or as a refreshing treat on a hot summer day, kesar pista shrikhand is sure to be a crowd-pleaser.
The process of making kesar pista shrikhand is simple, but it requires patience and attention to detail. The yogurt needs to be drained thoroughly to achieve a thick and creamy consistency. Saffron needs to be steeped in warm milk for a few minutes before adding it to the yogurt mixture to release its flavor and aroma. The pistachios should be chopped fine to create a perfect texture that complements the creamy consistency of the yogurt. When done right, Kesar Pista Shrikhand is a delightful dessert that combines the richness of yogurt with the unique flavors of saffron and pistachios. It is perfect for any occasion, and its delicious taste is sure to make it a favorite among your family and friends.
Ingredients:
• 2 ½ cups Plain Full Fat Yogurt/Dahi
• 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.)
Method:
1. Take a cheesecloth or muslin cloth and place it over a strainer.
2. Pour the yogurt into the cloth and let it drain for 4-5 hours, put it into the colander with something heavy like mortar pastel on top, easy to excess the water from yogurt. This step will make the yogurt thick and creamy.
3. Once the yogurt has drained, remove it from the cloth and transfer it to a mixing bowl.
4. Add powdered sugar and mix well until the sugar dissolves completely.
5. Soak the saffron in warm milk for a few minutes and then add it to the yogurt mixture.
6. Whisk the yogurt mixture using hand blender until looks smooth and glossy texture.
7. Add cardamom powder, chopped pistachios, almonds and mix well.
8. Chill the shrikhand in the refrigerator for a few hours.
9. Serve the chilled Kesar Pista shrikhand in bowls and garnish with slivered nuts and rose petals (optional).
Tips
• 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.
• If you want to make mango shrikhand click here to check the recipe
- 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.)
- 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).
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.
