Gujarat Shrikhand Hung Curd Sweet Saffron Kesar Classic

Ingredients

• 1 litre full-fat yogurt — hung in muslin cloth in refrigerator for 5 to 6 hours until very thick
• 1 cup powdered sugar
• 1/4 tsp cardamom powder
• A very generous pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp pistachios — thinly sliced
• 2 tbsp almonds — thinly sliced

Method

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. The whey drains away leaving the chakka — a very thick, creamy solid reduced to about half its original volume.
3. Transfer chakka to a bowl.
4. Add powdered sugar. Whisk vigorously for 4 to 5 minutes until the mixture is completely smooth, glossy and lump-free.
5. The sugar dissolves into the strained yogurt creating a satiny texture.
6. Add cardamom powder and saffron milk. Fold in gently — keep some saffron streaks visible for visual appeal.
7. Taste — should be sweet, tangy, fragrant and very smooth.
8. Chill 2 to 3 hours before serving.
9. Garnish with sliced pistachios and almonds. Serve with puri.