Kesar Shrikhand

Shrikhand, a traditional Gujarati and Maharashtrian sweet yogurt prepared during auspicious occasions. This sweet/dessert is very easy to make and makes a great accompaniment with rotis and puris. In fact, a Gujarati Thali is incomplete with serving shrikhand. Aam ras/ Aam shrikhand also know as Aamrakhand or mango flavored shrikhand can be substituted during mango season.

Although Shrikhand is easily available in the Indian store, it is totally worth to make it at home with fresh ingredients and high quality products. Actual time needed to make this is just 10 minutes. Flavor intensifies and become delicious while left covered in the refrigerator. I think I might just take orders to cater Bay Area people with this easy and fresh recipe with best quality ingredients :)

Updated: On January 14th 2017, I invited some of my friends over for Undhiyu party. It was a potluck where my friends brought delicious Gujju food while I prepared Undhiyu and Shrikhand. Although I had published this post in 2012 the pictures were from 2008 and had made Shrikhand plenty of times after that, I was finally able to take fresh new pictures to update this post :) I am so glad my friends loved this Shrikhand. It is the happiest moment for a chef/cook when the entire bowl is licked.  HAPPY HAPPY ME!!!

Ingredients (serves 3-4 people)

4 cups regular plain yogurt (homemade or store bought or greek yogurt)

2 - 2+1/2 cups regular sugar powdered at home

A pinch or two of good quality saffron

1/4 cup slivered almonds and pistachios

Method: (Also check pictures at the bottom)

• Use a clean, white, muslin cloth to hang curd/plain yogurt to separate excess water. You could also use a fine mesh colander over a big bowl to collect excess water that drips. Let it remain for 3-4 hours to remove water and make thick and creamy dessert. If the climate is hot and humid, leave the colander and bowl in the refrigerator. That way yogurt will not turn sour and also drain excess water. Do not discard this water. Use it to make roti dough or kadhi/curry.
• Empty thick curd/yogurt in a mixing bowl.
• Add sugar. I do not add confectionery/icing sugar as it contains cornstarch and cannot be used during Hindu fasts.
• Add saffron and mix well to obtain maximum color. The color, taste, and flavor intensifies with time. I would like to make this ahead of time: before few hours or a day before to get delicious shrikhand.
• Mix sugar and saffron well.
• Add nuts and mix well.
• Cover and leave it in the refrigerator for few hours or overnight.
• Mix well, remove in a serving bowl.
• Garnish with nuts, and serve chilled.
• Enjoy!! 

 

Here is step-by-step pictorial recipe:
Use a clean, white, muslin cloth to hang curd/plain yogurt to separate excess water. You could also use a fine mesh colander over a big bowl to collect excess water that drips. Let it remain for 3-4 hours to remove water and make thick and creamy dessert. If the climate is hot and humid, leave the colander and bowl in the refrigerator. That way yogurt will not turn sour and also drain excess water. Do not discard this water. Use it to make roti dough or kadhi/curry.

Look at the amount of water collected in the bowl. If the water is not removed from yogurt, it would make a runny lassi drink and not shrikhand.

Empty thick curd/yogurt in a mixing bowl.

Add sugar. I do not add confectionery/icing sugar as it contains cornstarch and cannot be used during Hindu fasts.

Add saffron and mix well to obtain maximum color. The color, taste, and flavor intensifies with time.

Loo how kesar/saffron imparts color. 

There is no artificial color or flavor added to this.

Mix in slivered nuts. I like the texture of nuts in my skrikhand so I don't mind adding a lot of these.

Cover well and leave it in the fridge for few hours or overnight.

After few hours: See how saffron bleeds the color and flavor.

I love this picture...saffron strands with various intensities of color in yogurt.

Mix well and see how the color intensifies.

Pour in a serving bowl and garnish with slivered nuts and few strand of saffron (optional)