Gujarat Shrikhand Hung Curd Sweet Saffron Kesar Classic

Method

1. 1

   Hang full-fat yogurt in a double layer of muslin cloth tied over a bowl in the refrigerator for 5 to 6 hours.

2. 2

   The whey drains away leaving the chakka — a very thick, creamy solid reduced to about half its original volume.

3. 3

   Transfer chakka to a bowl.

4. 4

   Add powdered sugar. Whisk vigorously for 4 to 5 minutes until the mixture is completely smooth, glossy and lump-free.

5. 5

   The sugar dissolves into the strained yogurt creating a satiny texture.

6. 6

   Add cardamom powder and saffron milk. Fold in gently — keep some saffron streaks visible for visual appeal.

7. 7

   Taste — should be sweet, tangy, fragrant and very smooth.

8. 8

   Chill 2 to 3 hours before serving.

9. 9

   Garnish with sliced pistachios and almonds. Serve with puri.