Step-by-Step Instructions

1. 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. 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. 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. 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. 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. 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. 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.