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Source: allrecipe4u

Traditional Cardamom Kesar Shrikhand

Recipe by Priya Sharma • Cuisine: Gujarati

Velvety Gujarati strained yogurt dessert whipped to silky perfection with saffron-infused milk, cardamom, and slivered pistachios.

Traditional Cardamom Kesar Shrikhand
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
Yield
4 Servings

Ingredients

  • 1 kilogram Fresh thick yogurt (Curd) (Strained overnight to yield 400g chakka)
  • 0.75 cup Powdered sugar (Sieved)
  • 20 threads Saffron strands (Kesar) (Soaked in 2 tbsp warm milk)
  • 1 teaspoon Green cardamom powder (Freshly ground)
  • 3 tablespoons Pistachios & Almonds (Finely slivered)
  • 1 pinch Nutmeg powder (Traditional touch)

Instructions

1
Hang the Curd
Pour 1 kg of fresh whole milk curd into a clean muslin or cheesecloth. Gather the edges and tie securely. Hang over a deep bowl in your refrigerator for 8-10 hours to allow all whey to drain completely.
* Tip: Chilling while draining prevents the yogurt from turning excessively sour.
2
Bloom the Saffron
Pound saffron threads with a pinch of sugar in a mortar and pestle. Dissolve in 2 tablespoons of warm milk and let it sit for 20 minutes until a deep royal golden hue develops.
* Tip: Warm milk releases the rich essential aroma of saffron.
3
Whip to Silky Clouds
Transfer the dense hung curd (chakka) into a mixing bowl. Sift in powdered sugar. Using a balloon whisk or wooden hand masher, whip vigorously for 5-7 minutes until the sugar dissolves and the mixture transforms into a lustrous, creamy velvet.
* Tip: Avoid electric blenders, which make hung curd too runny.
4
Infuse Aromatics & Chill
Pour in the saffron milk, freshly ground green cardamom powder, and a tiny pinch of nutmeg. Fold gently until an even sunset-yellow color is achieved. Fold in half of the slivered pistachios and almonds.
* Tip: Nutmeg adds that authentic Gujarati touch.
5
Garnish & Serve
Transfer into terracotta bowls. Garnish with remaining slivered nuts and extra saffron strands. Chill in the refrigerator for at least 2 hours before serving alongside hot puris or as a dessert.
* Tip: Serve ice cold for the best taste.
Chef's Secret Tip: Use fresh, full-fat creamy yogurt that is not excessively sour. A fine mesh sieve or muslin cloth hung for at least 8 hours produces the thickest chakka.
Calories: 240 kcal
Protein: 9g
Carbs: 32g
Fats: 8g
Fiber: 1g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-02