Shrikhand is indeed one of the most exciting and refreshing Indian desserts. It is exquisite in its simplicity, very rich and creamy in texture, and indulgent yet easy to make simultaneously. For this divine dessert, take curd and drain it through muslin or a fine sieve for several hours. The whey will be drained, and thick hung curd results. When yoghurt is well blended into a smooth and creamy consistency, transfer it to a mixing bowl. Whisk until smooth and no lumps remain. Add sugar to taste and a pinch of cardamom powder for its mild warmth and aromatic flavour. Fold in a few strands of saffron soaked in a tbsp of warm milk for added richness and colour. This will give a beautiful golden hue to the shrikhand and an underlying subtle, rich flavour. If you like it fruitier, fold in pureed mango, strawberry, or any fruit you fancy, adjusting the sweetness to taste. Present the recipe of shrikhand sprinkled with chopped nuts like almonds and pistachios and a sprinkle of rose petals or a drizzle of honey if desired. Refrigerate the dessert in the refrigerator for a few hours to set it well and to combine the flavours. It will be great for those who like it light and refreshing after a meal or as a treat at your next gathering. This Shrikhand recipe is velvety in texture and delectable in taste, making everyone love it.

• 500 gms curd
• 1/2 tsp cardamom powder
• Almonds
• 2 tbsp milk
• Pista
• 1/4 tsp saffron
• 1 pinch nutmeg powder
• 100 gms bura

• To make shrikhand, first, prepare the hung curd.
• Wrap 500 gms of fresh curd in a muslin cloth or a clean cheesecloth. Close the fabric by gathering its corners and tie it with a string or a rubber band into a pouch.
• Let it hang over a bowl so that the curd's whey or liquid part sips out. You may do this by tying this pouch to a kitchen rack or hook.
• Allow the curd to drain for 4-5 hours. For best results, you can leave it overnight in the refrigerator to make sure most of the liquid is drained, giving you a thick and creamy hung curd.
• In a mixing bowl, take the thickened hung curd from the muslin once the whey is completely drained. You should be left with smooth, creamy curd, which would be somewhat thicker in consistency compared to regular yoghurt.
• Add 100 gms of powdered sugar to the hung curd. The powdered sugar will mix well as compared to granulated sugar, which would help attain a smooth texture.
• Fold in the sugar with a spatula or whisk over the curd, stirring continually for it to be soft and all of the sugar dissolved. The consistency should be creamy, not too thick.
• Take 1/4 tsp of saffron strands and crush them with a mortar and pestle or the reverse of a spoon because this helps to release flavour.
• Soak the crushed saffron in 2 tbsp of milk at room temperature. Let it be soaked for about 5 minutes to let the saffron reveal its colour and aroma to the milk. Warm milk helps in releasing the essence of saffron.
• Add this milk with saffron to sweetened hung curd. This will give a beautiful golden colour and a distinctive aroma to the shrikhand.
• Also, add 1/2 tsp of cardamom powder and a pinch of nutmeg powder. The cardamom gives it that warmth of flavour yet so fragrant, and nutmeg adds a little sweetness with spices. Gently fold those into the curd mixture to ensure all those flavours meld in. It should be smooth, with well-seasoned spices in aroma.
• Mix all of them well now, and cover the bowl with a lid or plastic wrap.
• Chill shrikhand for at least 1 to 2 hours before serving. Chilling helps in melding flavours and also builds a better body in the dessert.
• Just stir before serving and see to it that the shrikhand is creamy and smooth.
• Slivered almonds and pistachios on top. The nuts add a nice crunch, in addition to giving it a touch of elegance for dessert.
• Serve chilled shrikhand as a refreshing and sweet end to any meal.
• This recipe of Shrikhand is a heavy and creamy dessert that can be made for festivals or to treat oneself occasionally. Sweetened curd has the most enticing mixture of saffron and spices, making for a tempting dessert that is delectable and satisfying.