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Kesar Shrikhand

Course: Dessert
Cuisine: Indian


  • 1 kg plain yoghurt
  • ¾ to 1 cup caster/powdered sugar
  • ¾ to 1 tsp powdered green cardamom seeds
  • 6-5 saffron strands soaked in 2 tbsp water
  • Almond flakes; to garnish
  • Crushed pistachios; to garnish
  • Dried rose petals; to garnish
  • Cheese cloth


  • Place the cheesecloth inside a large strainer; place this over a deep bowl. Pour the yoghurt into the cheesecloth; gather the sides of the cloth, twist it lightly to facilitate draining and place the bowl inside a refrigerator. Allow to drain overnight.
  • The following day, transfer the thick hung yoghurt into a glass bowl. Using an electric beater or hand held whisk, whip the yoghurt for 2 minutes.
  • Add half of the sugar and continue whipping till dissolved. Taste and add sugar as required (the amount of sugar will vary according to the sourness of the yoghurt).
  • Next, add the crushed cardamom seeds and the saffron along with the soaking water. Whisk again till blended in thoroughly.
  • Spoon the yoghurt into glasses and chill till serving time.
  • Garnish with almond flakes, crushed pistachios and rose petals.