This dish is a sweetened yoghurt with a subtle saffron character. It is more accurately called kesar elaichi shrikhand and is one of the most popular desserts in Gujarati and Maharashtrian cuisines.

It is commonly served as part of a vegetarian thali in Gujarat and is almost mandatory at wedding feasts. It can be served as a balance to hot and spicy dishes.

There are many variations possible – this is just the basic recipe. Adding dried or fresh fruit is common. A variant of shrikhand is amarkhand. This is shrikhand blended with mango pulp when adding the almonds and pistachios. You can also use a blend of yoghurt and crème fraiche to get a slight sour note to the dessert.

This is a wonderful dessert to serve at an Indian dinner party and is easy to make.

the recipe

preparation: 20

strain: 12

total: 12 20

yield: 4 servings

calories: 284 kcal

diet: gluten free, vegetarian

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equipment

colander
muslin square

ingredients

600 ml yoghurt
15 ml milk
¼ g saffron threads
6 green cardamom pods - seeds only
4 tbsp jaggery - grated
3 tbsp raw pistachios - chopped
3 tbsp almonds

to serve

1 tbsp almonds - sliced
1 tbsp mint leaves - finely chopped

instructions

Line the colander with the muslin square and pour in the yoghurt, spreading evenly. Cover, place in a bowl and refrigerate overnight.
Warm the milk and add the saffron. Allow the saffron to infuse the milk for at least ten minutes, stirring occasionally.
Grind the cardamom seeds to a coarse powder.
Turn the strained yoghurt into a mixing bowl and sift the grated jaggery into the yoghurt. Mix well until it has completely dissolved.
Add the saffron, milk, ground cardamom, pistachio and almond. Mix well.
Cover and refrigerate until ready to serve.

to serve

Garnish with almond and mint. Serve.

notes

Dried fruit can be added. Adding one tablespoon each of finely chopped dried mango and dried papaya when adding the almonds and pistachios will take it to another level.
You could also substitute 200ml of crème fraiche for 200ml of yoghurt for an even richer dessert, with a subtle sweet and sour flavour.

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nutrition

shrikhand