by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 27582 times
A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – that’s something to yearn for! Now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorise it as an occasional treat!
- Dissolve the saffron strands in 1 tbsp of warm water. Keep aside.
- Place the curds in a muslin cloth. Squeeze the curds in the muslin cloth to remove all the excess water and discard it.
- Transfer the hung curds into a deep bowl, add the powdered sugar and mix well using a whisk.
- Add the cardamom powder and saffron-water mixture and again mix well using a whisk.
- Pour the shrikhand into a serving bowl, garnish with almond and pistachio slivers and refrigerate for at least an hour.
- Serve chilled.
- Dissolving saffron (kesar) in warm water or milk is very important to bring out its full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers than using a spoon.
Quick Shrikhand Video by Tarla Dalal
Quick Shrikhand recipe with step by step photos
Before we begin making quick and easy kesar elaichi shrikhand, in a small bowl, take 1 tbsp of warm water. I personally prefer water over milk for soaking the kesar, you can use milk if you wish to.
Add the saffron strands. If the saffron strands are not crispy or old, dry roast them on a pan for a few seconds before adding to the water, this will help in getting a dark yellow hue.
Mix well and let the saffron soak in water while we make shrikhand. Keep aside. Dissolving saffron (kesar) in warm water or milk is very important to bring out its full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also, remember that this is best done with your fingers than using a spoon.
For a 5-minute shrikhand recipe, place a strainer over a deep bowl. Ensure the bowl has a height and the strainer is not touching the collected liquid.
Line the strainer with a clean muslin cloth. If muslin cloth (cheesecloth) is not handy, make use of a man’s handkerchief or any clean, thin cotton cloth.
Place the curd in the muslin cloth. If you are in a rush, you can use greek yogurt which is nicely creamy, high in fats and very less whey. We have used homemade curd made using this detailed recipe of How To Make Curd Or Dahi At Home It is important to use full-fat curd which is not sour to get creamy, smooth kesar pista shrikhand.
Bring all the sides together and tie a knot on one end.
Squeeze the curds in the muslin cloth to remove all the excess water and discard it. If you are not in a hurry, keep this whole thing into the refrigerator and let all the water drain out completely for about 4-5 hours or overnight to get authentic chakka dahi or hung curd.
Transfer the hung curds into a deep bowl.
Add the powdered sugar. We are grinding the sugar into powder form and then using it in this shrikhand recipe so it mixes and dissolves easily.
Mix well using a whisk until everything is incorporated well.
Add the cardamom powder. Add more or less as per your preference.
Add saffron-water mixture to enhance the flavor and aroma of matho.
Mix well using a whisk and our homemade shrikhand is ready. Do not whisk vigorously otherwise you will end up with runny consistency shrikhand.
Pour the saffron-cardamom shrikhand into a serving bowl.
Garnish kesar elaichi shrikhand with almond and pistachio slivers and refrigerate for at least an hour. After some time, saffron will infuse its flavor making kesar elaichi shrikhand a pure delight. If you have a nut allergy, skip adding the nuts.
Serve quick and easy kesar elaichi shrikhand chilled with piping hot puri.
You can customize the flavor of shrikhand according to your choice and taste. Here are some of my favorite shrikhand recipes from our website :
Nutrient values (Abbrv) per cup
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