Kesar Elaichi Shrikhand (Indian Sweetened Saffron Cardamom Yogurt)
A recipe for Kesar Elaichi Shrikhand (Indian Sweetened Saffron Cardamom Yogurt)! Strained yogurt is flavored with saffron, cardamom, and sugar for a creamy and refreshing treat.
Servings 4 Servings
Ingredients
- 3 cups (750 grams) plain whole milk yogurt
- 1 tablespoon (15 milliliters) warm whole milk
- pinch saffron 10-15 threads
- 1/3 cup (67 grams) granulated sugar
- 1/2 teaspoon ground cardamom
Optional Garnishes:
- slivered almonds
- slivered pistachios
- rose petals
- saffron threads
Instructions
- Place a large fine mesh sieve over a large bowl and line with a layer of cheesecloth.
- Add the yogurt, cover, and refrigerate until completely drained and about 2 cups (500 grams) remain, 6 hours to overnight.
- Place the warm milk in a small bowl and crumble in the saffron. Set aside for about 15-30 minutes for the saffron to bloom and turn the milk a golden color.
- In a mortar and pestle or a small food processor, crush the granulated sugar into a powder. Set aside.
- Transfer the drained and thickened yogurt to a large bowl.
- Slowly beat in the crushed sugar using a whisk or electric mixer until dissolved into the yogurt with a light texture.
- Whisk in the saffron milk and cardamom. Adjust flavors to taste.
- Cover the yogurt and refrigerate until well chilled, 2-4 hours.
- Divide the prepared yogurt between four individual glasses. Top as desired with almonds, pistachios, rose petals, and saffron threads.
- Serve immediately.
Notes
The original recipe in the cookbook, Yogurt, by Janet Fletcher also had pinches of ground cinnamon and nutmeg.