Kesar Shrikhand Recipe

• Step 1: Put dahi in a muslin cloth and hang for 60 minutes or keep in a strainer with fine mesh. Press to remove excess water. Pass the hung dahi through a strainer to get smooth, thick dahi without lumps.
• Step 2: Soak the saffron strands in 1 tbsp water. In a bowl, mix dahi, Nestlé MILKMAID, soaked saffron strands, and cardamom powder.
• Step 3: Place in the refrigerator for an hour before serving. Serve Kesar Shrikhand decorated with nuts.

Tips to Make Kesar Shrikhand Recipe

• Use fresh, thick dahi to make delicious Kesar Shrikhand.
• Strain yoghurt/dahi to remove excess water. If using Nestlé a+ Nourish Dahi, strain it for 30 minutes to get the required smooth, creamy texture.
• Use good-quality saffron strands for the Kesar Shrikhand recipe and soak them in 1 tbsp water.
• Kesar Shrikhand tastes best when served chilled. Refrigerate the Kesar Shrikhand for at least 30 minutes before serving.
• Garnish Kesar Shrikhand with sliced almonds, pistachios, and saffron strands for added texture and flavour.

FAQs on Kesar Shrikhand recipe

1. For how long can I store Kesar Shrikhand in the refrigerator?

Store Kesar Shrikhand in an airtight container in the refrigerator for 3-4 days.

2. Can I use milk instead of water to soak the saffron strands?

Yes, you can use milk instead of water to soak the saffron strands. It adds a richer flavour to your Kesar Shrikhand.

3. Can I use powdered saffron instead of saffron strands?

Yes, you can use powdered saffron instead of saffron strands in your Kesar Shrikhand recipe. However, saffron strands are preferred as they add a better flavour and aroma.

4. Can I make Kesar Shrikhand without straining the yoghurt?

Straining the yoghurt is an important step in the Kesar Shrikhand recipe, as it removes excess water and gives a smooth, creamy texture. However, you can skip this step if you prefer a thinner consistency.

5. My srikhand is too watery. How can I fix it?

If your srikhand is too watery, it is usually because the yoghurt did not strain long enough, or it was squeezed too hard. To fix this, put the yoghurt back into a clean cloth or a fine strainer and leave it in the fridge for another 2-3 hours to let the extra water drain out.