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Kesari Shrikhand

Creamy, smooth and rich dessert is usually prepared in Maharashtrian homes… with Hung curds, Powdered sugar, Buchanania lanzan seeds , , is flavoured with Saffron and Green Cardamom Powder , garnished with slivered nuts and laced with saffron. Served Chilled

 

Preparation Time: 10 minutes

Chilling Time in Refrigerator- 1 ½ hours

Serves: 04 .

Ingredients and Quantity:

Hung Curds- 1 ½ cup

Powdered Sugar, sifted- 1/4th cup

Green Cardamom Powder- 1 tsp. or more as desired.

Milk – 01 tbsp.

Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 02 tsp.

Saffron steeped in a little warm milk-  ½ gm.

For Garnish:

Saffron strands, steeped in little warm milk- a few strands

Almonds, blanched, peeled and slivered / Almond flakes-10 gm.

Pistachio nuts, blanched, peeled and slivered – 10 gm.

Rose petals (dried & edible): 01 tsp. (Optional)

Method:

In a food processor, add Hung curds , cardamom powder , saffron and sugar.

Blend it till smooth.

Add milk to adjust consistency.

Remove in a glass bowl add charoli seeds, saffron steeped in warm milk and mix well.

Chill the shrikhand in the refrigerator for 1 ½ hours.

To serve:

Serve chilled garnished with slivered almonds, pistachio nuts , laced with saffron.

Chef Tips:

  1. Instead of a food processor, you may simply whisk the ingredients till well blended.
  2. You may add cold milk if required i.e. if the hung curds are too thick.
  3. You may grated nutmeg, if desired.

 

 

 

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