How to Make Kesar Elaichi Shrikhand at Home
A straightforward home method for Kesar Elaichi Shrikhand, with tips for thick, smooth results every time.
By The Sweet House · Published · 2 min read
Kesar Elaichi Shrikhand
- Prep time
- 20 min
- Total time
- 9 hr 20 min
- Makes
- About 500–600 g (5 to 6 servings)
Ingredients
- 1 kg fresh plain curd (full-fat works best)
- 100–150 g powdered sugar, to taste
- A generous pinch of saffron strands
- 1 tbsp warm milk
- 1/4 tsp freshly ground cardamom (elaichi) powder
- 1 tbsp chopped pistachios or almonds, to garnish (optional)
Method
- Step 1: Line a large sieve with a clean muslin cloth and set it over a deep bowl. Pour in the curd, gather the cloth and tie it loosely.
- Step 2: Leave the curd to drain in the refrigerator for 6 to 8 hours, or overnight, until it is thick and most of the whey has drained away.
- Step 3: Soak the saffron strands in the warm milk for about 10 minutes until the milk turns golden.
- Step 4: Transfer the strained curd (chakka) to a bowl. Add the powdered sugar and whisk until completely smooth. For an extra-silky texture, push the mixture through a fine sieve.
- Step 5: Stir in the saffron milk and cardamom powder. Taste and add a little more sugar if needed.
- Step 6: Cover and chill for at least 1 hour. Garnish with chopped nuts just before serving.
This is a simple, dependable way to make Kesar Elaichi Shrikhand at home. It is a general home method rather than The Sweet House's own recipe, but it will give you a thick, smooth, fragrant Shrikhand.
Most of the time is spent waiting for the curd to drain. The hands-on work takes about 20 minutes.
Tips for the best Shrikhand
Start with good curd
The curd decides the final taste. Use fresh, thick, full-fat curd that isn't too sour. Very sour curd makes very sour Shrikhand, and you will need more sugar to balance it.
Strain it in the fridge
Hang the curd in the refrigerator, not on the kitchen counter. This keeps it fresh and stops it turning sour while it drains, which matters in warm Ahmedabad weather.
Use powdered sugar
Granulated sugar takes a long time to dissolve in thick chakka and can leave the Shrikhand grainy. Powdered sugar blends in smoothly.
Sieve for silkiness
Pushing the sweetened chakka through a fine sieve takes a few extra minutes but gives a noticeably smoother, more luxurious texture.
Adjust the sweetness last
Curd varies, so add the smaller amount of sugar first, taste, then add more if needed.
How much does 1 kg of curd make?
Expect roughly 400–500 g of chakka from 1 kg of curd. The exact amount depends on how thick the curd was and how long it drained.
Variations
- Elaichi Shrikhand: leave out the saffron.
- Kesar Shrikhand: leave out the cardamom and add a little more saffron.
- Kesar Pista: fold in finely chopped pistachios along with the saffron.
- Rose: add a few drops of rose water to taste.
Storing homemade Shrikhand
Keep it covered in the refrigerator and use a clean spoon each time. Our guide on how to store Shrikhand covers the details.
Prefer not to wait 8 hours?
If you would rather skip the straining, The Sweet House makes homemade Kesar Elaichi Shrikhand in Ahmedabad, along with six other flavours. Looking for serving ideas? See five ways to serve Shrikhand.