A personal childhood favorite!!! Rich, finger-lickingly delicious Kesar Shrikhand!!!
I am a firm believer in the fact that no matter where you go or what you do, one should always make it a point to enjoy the simple pleasures in life. Yes!! y’all heard it right.. It is the very same person saying this who loves nothing more than twisting his recipes left and right (LAUGHS!!!). Ironic.. Isn’t it.. But there comes a time when you can’t help but crave the simple food you ate as a kid.. Like this smooth, rich and yummylicious Kesar Shrikhand!!!
Shrikhand basically means strained yogurt which has been fortified with a variety of flavoring agents and is a staple in every household in my home state of Maharashtra. It has a semi-solid consistency and is usually served chilled which makes it the perfect ending to a spicy meal. It is so beloved, especially by the kids that I can basically dare y’all to find a kid who doesn’t love it (LAUGHS!!!). For me there was no better feeling than to lick the vessel clean with my fingers after I have finished eating the shrikhand (CHUCKLES!!). It is the perfect summer dessert which has the added bonus of being easy to make in a ton of different flavors.
Speaking of summers the mercury has been rising here in Birmingham for the past few weeks. So the time was right to make a dessert. At the same time I had spent a little extra money and had gotten my hands on saffron (kesar); one of the more expensive ingredients in the world (WINKS!!). Having never worked with saffron before I was in a bit of a quandary as to use it. If I find myself in a pickle like this then I always turn the clock back to my childhood memories. A quick flashback revealed the solution to my problem; Kesar (Saffron) Shrikhand. I decided to give it a little more flavor by adding one of my favorite spices i.e. green cardamom.
Add the saffron to the milk and keep aside.
Take a muslin cloth/handkerchief and spread it on a bowl. Pour greek yogurt onto the cloth and tie it up. At this stage it is usually left to drain under pressure. Being the impatient guy that I know I am I took the easy way out by simply squeezing out as much liquid as I could. Transfer the yogurt to a deep bowl. Add sugar, cardamon powder as well as the saffron milk and whisk well until sugar is dissolved and yogurt becomes smooth and creamy. Garnish with almonds or any other nuts of your choice. Chill for an hour before serving.
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- 900 gm Greek Yogurt
- 1 ½ cup Sugar
- 2 tbsp Milk
- 2 Generous Pinches of Saffron
- 10 Pods of Green Cardamom (open up the pods and crush the seeds to a fine powder)
- Blanched almonds for garnishing (Optional)
- Take a muslin cloth/handkerchief and spread it on a bowl. Pour greek yogurt onto the cloth. Bring edges of cloth together and squeeze it lightly to drain the excess whey.
- Add the saffron to the milk and keep aside.
- Transfer the yogurt to a deep bowl. Add sugar, cardamon powder as well as the saffron milk and whisk well until sugar is dissolved and yogurt becomes smooth and creamy.
- Garnish with almonds or any other nuts of your choice. Chill for an hour before serving.