Kesar Pista Elaichi Srikhand is most versatile recipe and one of the first recipes I learned in childhood. In india the first recipe you learn to make as a child is homemade yogurt. The integral key of getting the perfect shrikhand is to hang yogurt in cheese cloth for at least 4-6 hours. Once you learn how to make yogurt, shrikhand becomes one of the easiest sweets to make! Once you have hung curd, you can whip this recipe up within 5-10 minutes. This has been one of those desserts that pair well with gujarati food and often made in every household. This is one of the simplest, easiest, egg free, no fail dessert recipe. Once you get the technique to make this recipe, you can get creative and add choice of flavors to your shrikhand.
2 cups of plain yogurt
2-3 tbsp of powdered sugar
½ tsp cardamom powder
2 tbsp of pistachio finely chopped & some for garnishing
Pinch of saffron in 1 tsp of warm milk
Put cheese cloth on a strainer. Transfer your yogurt inside the cheese cloth. Wrap the cloth and tie a knot. Squeeze the water out as much possible and put it refrigerate for 4-6 hours. Heat 1 tsp of milk and add pinch of saffron. Mix it well and leave it for 15 minutes. After 4-6 hours, most of the excess water from the yogurt will accumulate in the bowl. Squeeze out excess water as much as you can and transfer it in a medium size bowl. While mixing the hung yogurt, add powdered sugar, cardamom powder, saffron milk and finely chopped pistachios in the bowl. Mix thoroughly until all the ingredients are uniformed in the yogurt. Garnish with few saffron strings and finely chopped pistachios. Store Shrikhand in the fridge and served chilled. You can store Shrikhand in air tight container in refrigerator up to 4-5 days.
If you don’t know how to make homemade yogurt, then you can buy plain full fat Greek yogurt from the store and follow the recipe. you can add variety of fruits of nuts of choice to shrikhand and customize it. You can adjust sugar to taste.