festival · festive · radha-ashtami · sweet · vrat · no-onion-no-garlic
Saffron Cardamom Shrikhand
Thick curd hung in muslin until the whey drains out, then beaten smooth with powdered sugar, saffron milk and cardamom. The draining is what makes shrikhand — skip it or cut it short and you get sweet dahi, not the dense, creamy set it should have. Powdered sugar dissolves into the cold curd without leaving grit, and pistachio and almond slivers go on top just before chilling.
Cook along · 8 steps
Method
- 1
Place a strainer over a deep bowl and line it with a clean muslin cloth. Pour the thick curd into the cloth and bring the edges together.
- 2
Tie the cloth tightly and hang it over the bowl in a cool place for 2–3 hours, or until the whey drains out and the curd becomes thick and creamy. Alternatively, place the curd-filled muslin cloth in a strainer over a bowl and place a small weight on top to help drain the whey.
- 3
Transfer the hung curd to a deep bowl and beat it until smooth and lump-free.
- 4
Soak the saffron strands in warm milk and let them sit for 5–10 minutes until the milk turns yellow and absorbs the saffron flavor.
- 5
Add the powdered sugar, saffron milk and cardamom powder to the beaten curd.
- 6
Mix thoroughly until the sugar is dissolved and the Shrikhand is smooth and well combined.
- 7
Garnish with pistachio and almond slivers.
- 8
Chill the Saffron Cardamom Shrikhand and serve with hot puris or plain parathas.
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