Rajbhog Shrikhand (Kesar Badam Pista Shrikhand)
Rajbhog Shrikhand is a rich and creamy Indian yogurt-based dessert that is especially popular during festive occasions like Gudi Padwa. Made with thick hung curd, saffron, cardamom, almonds, and pistachios, this traditional dessert is wonderfully aromatic, refreshing, and incredibly delicious. Serve it chilled for the perfect festive treat.
Ingredients
- 2 cups (500 g) full-fat yogurt (curd/dahi)
- ¼ cup sugar (or according to taste)
- Chopped almonds and pistachios (recommended to blanch the nuts first)
- ¼ tsp cardamom powder (elaichi powder)
- Few strands of saffron (kesar), soaked in 1–2 tsp hot milk for 10–15 minutes
Instructions
- Take a deep bowl and place a sieve or strainer over it.
- Line the strainer with a clean muslin cloth.
- Pour the yogurt into the muslin cloth.
- Gather and tie the corners of the cloth securely.
- Refrigerate the tied yogurt for 6–8 hours or overnight to separate the whey from the curd.
- Keeping it refrigerated prevents the yogurt from becoming sour.
- Remove the thick hung curd into another bowl.
- The leftover whey can be used instead of water while preparing gravies or kneading chapati dough.
- Add powdered sugar to the hung curd.
- Whisk until the mixture becomes light, creamy, and the sugar dissolves completely.
- For an extra smooth texture, pass the mixture through a sieve (optional).
- Add the chopped almonds, pistachios, and cardamom powder.
- Pour in the saffron-infused milk.
- Mix everything well.
- Refrigerate for another 1–2 hours.
- Reserve a few saffron strands and chopped nuts for garnishing.
- Your delicious homemade Rajbhog Shrikhand is ready.
- Serve chilled, garnished with saffron strands and chopped almonds and pistachios.
