Creamy Kesar Pista Shrikhand (Saffron and Pistachio Flavoured Hung Curd)
This recipe for Kesar Pista Shrikhand is very easy to make and has a long shelf life when refrigerated. Creamy and sweet, serve this Shrikhand with hot puris to enjoy a combination that is the ultimate festive food AND comfort food in Maharashtra.
1/2kgFresh Yoghurt(Yields 135 gms or 1/2 Cup Hung Curd)
2Large Pinches Saffron Strands
1tspFinely Chopped Pista
How to Make Chakka (Hung Curd)
Place a colander on a large empty vessel.
Place a cheesecloth or a cotton cloth in a colander.
Empty 1/2 kg yogurt into the cheesecloth.
Tie the cloth into a bundle and do one of the following:
Method 1: Hang it from some place with a vessel under it so that all the whey drains from it.
Method 2: Leave the bundle in the colander and place a weighted object on the bundle help drain the whey. I place a broad vessel filled with water on the bundle. You can keep this assembly in the fridge while the whey drains.
Leave the yogurt to drain for about 3 hours or till the whey stops dripping from it. Do not leave it too long or the yogurt will become too hard, or then may go sour in summer.
How to Make the Shrikhand
Powder 1/4 cup sugar.
Soak 2 large pinches of saffron strands in 1 tbsp warm milk for about 30 mins.
Transfer the hung curd into a large vessel.
Add the sugar to it and mix with a gentle hand till the sugar is well-incorporated.
Add the soaked saffron and milk, and mix with a light touch.
Add 1 tsp chopped pista and mix well.
Refrigerate for at least 2 hours. I do this because I love cold Shrikhand.
Serve creamy Kesar Pista Shrikhand with hot puris.
Blend it with yogurt to make Piyush, a popular drink in Maharashtra