Kesar Shrikhand

About Kesar Shrikhand

Kesar Shrikhand is a delectable and luxurious Indian dessert that has been cherished for centuries. This exquisite dish hails from the western Indian state of Gujarat and is a beloved delicacy that graces the tables during festive occasions, celebrations, and special family gatherings. Its rich and creamy texture, infused with the aromatic essence of saffron, makes it a treat that tantalizes both the palate and the senses. Kesar Shrikhand is a versatile dessert that can be savored in various ways. It can be enjoyed on its own, garnished with slivers of almonds or pistachios for added crunch and flavor. It’s also commonly served with traditional Indian bread such as puri or as a side dish alongside a sumptuous Indian meal, balancing the spices with its cool sweetness. Shrikhand, is a heavenly Indian dessert that embodies the rich cultural and culinary traditions of the subcontinent. This delightful concoction is made from strained yogurt, flavored with saffron threads, and sweetened with sugar. It is a popular dessert in various regions of India, particularly in Gujarat and Maharashtra, and is enjoyed during festivals, special occasions, or as a decadent treat to satisfy one’s sweet cravings. Shrikhand has a long and illustrious history that can be traced back to ancient India. It is mentioned in various Sanskrit texts, suggesting that it has been enjoyed for centuries. The name “Shrikhand” is derived from the Sanskrit words “shri,” meaning prosperity or wealth, and “khand,” meaning a piece or part. This name reflects the dessert’s association with auspicious occasions and its status as a symbol of sweetness and abundance. Kesar Shrikhand can be enjoyed in various ways. It is commonly served chilled, either as a standalone dessert or as an accompaniment to Indian bread like puri or chapati. It also pairs wonderfully with rice dishes, adding a sweet contrast to savory meals. Many people relish a small bowl of Shrikhand as a post-meal treat or during festivals like Diwali, and Janmashtami. Beyond its exquisite taste and texture, Kesar Shrikhand carries cultural and spiritual significance in India. It is often offered as prasad (a sacred offering) in temples and during religious ceremonies. The golden color symbolizes purity and divinity, making it a revered sweet in Indian culture. Kesar Shrikhand is a versatile dessert that can be savored in numerous ways. It’s delightful on its own, adorned with slivers of almonds or pistachios for an added crunch and flavor contrast. Moreover, it frequently accompanies traditional Indian bread, such as puri, offering a sweet counterpoint to the savory elements of a meal

In conclusion, Kesar Shrikhand is more than just a dessert; it is a culinary masterpiece that encapsulates the essence of India’s rich traditions and flavors. Its creamy, saffron-infused decadence continues to enchant food enthusiasts around the world, making it a dessert worth savoring on any occasion, big or small. Kesar Shrikhand is more than just a dessert; it’s a testament to the grandeur and complexity of Indian cuisine. From its historical roots to its contemporary appeal, this saffron-infused masterpiece remains an emblem of India’s culinary richness. With each spoonful, it whispers stories of tradition, heritage, and the enduring love affair between saffron and sweet delicacies, leaving an indelible mark on those fortunate enough to experience its golden magic. Kesar Shrikhand, the golden elixir of Indian desserts, reigns supreme and stands as a symbol of pure indulgence From its historical roots to its contemporary appeal, this saffron-infused masterpiece remains an emblem of India’s culinary richness. With each spoonful, it whispers stories of tradition, heritage, and the enduring love affair between saffron and sweet delicacies, leaving an indelible mark on those fortunate enough to experience its golden magic. Kesar Shrikhand, the golden elixir of Indian desserts, reigns supreme and stands as a symbol of pure indulgence.

Ingredients

• Saffron (kesar) large pinch
• Yogurt 1 ½ cup
• Sugar ¾ cup
• Warm milk 2 tablespoons
• Nutmeg powder a pinch
• Green cardamom powder 1/4 teaspoon
• Almonds blanched, peeled and sliced 5-6 + for garnishing
• Pistachios blanched, peeled and sliced 5-6 for garnishing
• 2 tsp charoli + for garnishing

How to Make Kesar Shrikhand (Stepwise Photos)

1. Take 1 ½ cup hung curd into a bowl.
   
2. Add ¾ cup sugar to it. Mix it well using a spoon or whisk.
   
3. Now add a pinch of nutmeg powder to it.
   
4. Add ¼ tsp green cardamom powder to it. Mix it well.
   
5. Now, take another bowl, place a strainer over it and strain this mixture into the bowl .
   
6. Next, add a large pich of saffron, soaked in milk.
   
7. Now add 6-8 blanched, peeled and silvered almonds.
   
8. Add 2 tsps charoli to it and mix it until well combined and let it chill in the refrigerator.
   
9. Serve chilled and garnish it with soaked kesar, pistachios, almonds and charoli.
   

Method

1. Take 1 ½ cup hung curd into a bowl.
2. Add ¾ cup sugar to it. Mix it well using a spoon or whisk.
3. Now add a pinch of nutmeg powder to it.
4. Add ¼ tsp green cardamom powder to it. Mix it well.
5. Now, take another bowl, place a strainer over it and strain this mixture into the bowl
6. Next, add a large pich of saffron, soaked in milk.
7. Now add 6-8 blanched, peeled and silvered almonds.
8. Add 2 tsps charoli to it and mix it until well combined and let it chill in the refrigerator.
9. Serve chilled and garnish it with soaked kesar, pistachios, almonds and charoli.

Additional Tips and Tricks

1. Serving Suggestion : Serve chilled and garnish saffron, with almonds and charoli

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps