Gujarati Vegetarian

Traditional Cardamom Kesar Shrikhand

Name: Traditional Cardamom Kesar Shrikhand
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Gujarati
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)

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

By Priya Sharma

Published October 31, 2026

4.9

19 community reviews

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Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Servings

4 people

About This Recipe

Shrikhand is an ancient Indian confection celebrated in both Gujarati and Maharashtrian households. Starting with fresh homemade curd hung overnight in muslin cloth to create thick, creamy chakka.

The chakka is lovingly hand-whipped with fine sugar, warm saffron threads bloomed in whole milk, and fragrant green cardamom powder to create a luxurious dessert that cools and delights.

FRESH PANTRY

Ingredients List

Servings: 4

Click on ingredients as you cook to check them off!

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)

CHEF's METHOD

Step-by-Step Cooking Instructions

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.

Pro Tip: Chilling while draining prevents the yogurt from turning excessively sour.

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.

Pro Tip: Warm milk releases the rich essential aroma of saffron.

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.

Pro Tip: Avoid electric blenders, which make hung curd too runny.

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.

Pro Tip: Nutmeg adds that authentic Gujarati touch.

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.

Pro Tip: Serve ice cold for the best taste.

Chef's Secret Notes & Storage Tips

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.

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Nutrition Facts

Per serving (4 total servings)

Calories 240 kcal

Protein 9g

Carbohydrates 32g

Total Fat 8g

Dietary Fiber 1g

* Percent Daily Values are based on a 2,000 calorie diet.

Priya Sharma

Culinary Contributor

Culinary storyteller and traditional Indian gastronomy researcher with 12 years of homestyle cooking expertise.

View Author Recipes

Recipe Tags

#Vegetarian #Gluten-Free #Gujarati Classic