Kesar Elaichi Shrikhand/Hung Yoghurt infused with Saffron and Cardamom

Creamy Hung Yoghurt infused with saffron, cardamom and nuts!

Creamy Hung Yoghurt infused with saffron, cardamom and nuts!

Shrikhand, creamy sweet hung curd, mildly flavored with crushed cardamom and saffron strands is food befitting GODs. Really. No exaggeration. I tasted this heavenly dessert(all desserts are divine, a bakery is my heaven) just a couple of years back. And instantly fell in love with it.

Shrikhand is a Maharashtrian/Gujrati delciacy, and down south I had never even heard of it. Doesn’t matter now, I like it so much, I make it at least once a month trying to make up for the lost years.

Creamy and absolutely delish!

Creamy and absolutely delish!

This wonderful slightly tangy dessert is essenced in various ways. I have made the most traditional one, infused with saffron strands, cardamom and a host of nuts(almonds, cashews and pistachios). Seasonal fruit purees can be added for fruity flavours.

Ingredients

1 cup hung curd/yoghurt( tie curds in a wet muslin cloth and hang for 5-6 hours)
5-6 spoons of sugar or as desired
Powder of 1 crushed cardamom
5-6 strands of saffron, immersed in a tsp of milk
1/4 cup of chopped assorted nuts(I used almonds, cashew nuts, macadamia, pistachios)

Curd/Yoghurt tied in  a wet muslin cloth

Curd/Yoghurt tied in a wet muslin cloth

Method

Once you have hung thick yoghurt in hand, this dessert takes approximately 5 minutes to make. It’s so simple, really.
Mix in the sugar, cardamom powder, saffron strands and the chopped nuts. Mix well. If it’s too viscous, add a few spoons of milk. Mix again. Chill for at least 4-5 hours before serving.

Many people I know, eat Shrikhand with puris(puffed breads). I like to eat mine as it is. It is creamy, sweet as well as tangy and imbued with amazing aromatic indian spices. Oh! So divine!

You'll find yourself licking the bowl clean.

You’ll find yourself licking the bowl clean.

Inviting and Addictive

Inviting and Addictive

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