Fullmeals

Kesar Pista Shrikhand - Gudi Padwa Special

Name: Kesar Pista Shrikhand - Gudi Padwa Special
Prep time: 15 min
Total time: 15 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 0.5 liter Curd (Dahi); from 1 liter milk Fresh Cream (Malai); 2.5 tbsp Powdered Sugar (Pithi Sakhar); 2 tbsp Milk Powder; a few strands Saffron (Kesar); 1 tbsp Milk; for garnish Almonds (sliced); for garnish Pistachios (chopped); for garnish Rose Petals

Ready in15 min
Prep15 min
CuisineIndian · Maharashtrian
Serves4-6 People
DifficultyEasy
Calories~300 kcal

Ingredients

Main Ingredients

0.5 literCurd (Dahi)
from 1 liter milkFresh Cream (Malai)
2.5 tbspPowdered Sugar (Pithi Sakhar)
2 tbspMilk Powder
a few strandsSaffron (Kesar)
1 tbspMilk
for garnishAlmonds (sliced)
for garnishPistachios (chopped)
for garnishRose Petals

Step-by-Step Instructions

1.Prepare Hung Curd (Chakka)
Place a fine-mesh strainer over a deep bowl. Line the strainer with a damp muslin cloth. Pour 0.5 liters of fresh curd into the cloth. Cover the curd with a plate and place a heavy object (like a mortar pestle) on top to press out the whey. Refrigerate this setup overnight or for at least 4-5 hours until all the water has drained, leaving behind thick hung curd (chakka).
2.Whisk the Chakka
Transfer the prepared chakka into a clean mixing bowl. Whisk it vigorously for about 4-5 minutes until it becomes smooth, creamy, and fluffy. Initially, it might be a bit stiff, but it will soften as you whisk.
3.Add Fresh Cream
Add fresh cream (malai) to the whisked chakka. Continue whisking until the cream is fully incorporated and the mixture is smooth, with no visible lumps of cream. This step makes the shrikhand even more malai-dar.
4.Incorporate Powdered Sugar
Add 2.5 tablespoons of powdered sugar to the mixture. Whisk again until the sugar is completely dissolved and evenly combined with the chakka and cream, ensuring a uniform sweetness.
5.Add Milk Powder (Secret Ingredient)
Add 2 tablespoons of milk powder to the shrikhand mixture. Whisk thoroughly until the milk powder is fully integrated. This 'secret ingredient' gives the shrikhand a rich, creamy texture and a taste similar to store-bought varieties.
6.Infuse Saffron Flavor
Pour the saffron strands (previously soaked in 1 tablespoon of milk) into the shrikhand mixture. Mix well until the saffron imparts its beautiful yellow color and distinct aroma throughout the shrikhand.
7.Serve and Garnish
Transfer the prepared Kesar Pista Shrikhand into a serving bowl. Garnish generously with sliced almonds, chopped pistachios, a few extra saffron strands, and fresh rose petals for an appealing presentation. Serve chilled for the best taste.

Ready in

15 mins

Cuisine

Indian · Maharashtrian

Prep Time

15 min

Serving

4-6 People

Difficulty

Easy

Calories / Serving

~300 kcal

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 9 ready

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Hung Curd (Chakka)
Place a fine-mesh strainer over a deep bowl. Line the strainer with a damp muslin cloth. Pour 0.5 liters of fresh curd into the cloth. Cover the curd with a plate and place a heavy object (like a mortar pestle) on top to press out the whey. Refrigerate this setup overnight or for at least until all the water has drained, leaving behind thick hung curd (chakka).
Whisk the Chakka
Transfer the prepared chakka into a clean mixing bowl. it vigorously for about until it becomes smooth, creamy, and fluffy. Initially, it might be a bit stiff, but it will soften as you .
Add Fresh Cream
Add fresh cream (malai) to the chakka. Continue until the cream is fully incorporated and the mixture is smooth, with no visible lumps of cream. This step makes the shrikhand even more malai-dar.
Incorporate Powdered Sugar
Add 2.5 tablespoons of powdered sugar to the mixture. again until the sugar is completely dissolved and evenly combined with the chakka and cream, ensuring a uniform sweetness.
Add Milk Powder (Secret Ingredient)
Add 2 tablespoons of milk powder to the shrikhand mixture. thoroughly until the milk powder is fully integrated. This 'secret ingredient' gives the shrikhand a rich, creamy texture and a taste similar to store-bought varieties.
Infuse Saffron Flavor
Pour the saffron strands (previously soaked in 1 tablespoon of milk) into the shrikhand mixture. Mix well until the saffron imparts its beautiful yellow color and distinct aroma throughout the shrikhand.
Serve and Garnish
Transfer the prepared Kesar Pista Shrikhand into a serving bowl. Garnish generously with sliced almonds, chopped pistachios, a few extra saffron strands, and fresh rose petals for an appealing presentation. Serve chilled for the best taste.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 3 swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads

AllergensThis recipe contains dairy and nuts.

DairyNuts

Plan Ahead

Complete this step earlier to save time later.

Prepare Hung Curd (Chakka)4 hours or overnight
Place a fine-mesh strainer over a deep bowl. Line the strainer with a damp muslin cloth. Pour 0.5 liters of fresh curd into the cloth. Cover the curd with a plate and place a heavy object (like a mortar pestle) on top to press out the whey. Refrigerate this setup overnight or for at least 4-5 hours until all the water has drained, leaving behind thick hung curd (chakka).
View Step 1

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

RefrigerateUp to 2 weeks
It's a cost-effective alternative to store-bought shrikhand and can be stored in the fridge for up to 15 days.
RefrigerateUp to 2 weeks
This homemade shrikhand can be stored in the refrigerator for up to 15 days.
Store
This 'secret ingredient' gives the shrikhand a rich, creamy texture and a taste similar to store-bought varieties.

Variations

Simple ways to adapt this recipe.

Use this shrikhand base to
Use this shrikhand base to create other flavors like strawberry or mango shrikhand by adding respective fruit purees or essences.

Helpful Tips

Small details that can improve the final result.

Ingredient noteUse Fresh
Non-sour curd for the best taste and texture.
TipDampen the Muslin Cloth Before
Dampen the muslin cloth before straining the curd to prevent it from sticking.
TipAlways Keep the Curd in
Always keep the curd in the fridge while straining to prevent it from becoming too sour.
Cooking tipWhisk the Chakka and Cream
Whisk the chakka and cream until completely smooth and fluffy for a perfect consistency.
Flavour tipThe Addition of Milk Powder
The addition of milk powder enhances the richness and texture, making it taste like store-bought shrikhand.
PreparationShrikhand Tastes Best When Served Chilled
TipThis Homemade Shrikhand Can Be
This homemade shrikhand can be stored in the refrigerator for up to 15 days.