Kesar Pista Shrikhand | Shrikhand | Janamasthmi Special Shrikhand

Ingredients to make Shrikhand 

  •  5 cups yogurt plain whole milk, approximately 1 lb
  • 12.5 tbsp powdered sugar adjust to taste
  • 1.25 tsp Cardamom powder
  • pinch generous pinch of saffron (kesar)
  • 2.5 tbsp milk
  • 25 pistachios sliced or chopped for garnishing

Instructions to make Shrikhand 

  • To make hung curd (chakka)
  • Add whole milk plain yogurt to a clean cloth or muslin cloth and close it by tying the ends together. Squeeze it to drain off the whey (water) as much as possible.
  • Place the cloth with yogurt in a sieve with bowl below to catch excess whey.
  • Add some weight (using my mortar pestle) on top to drain off the excess whey.
  • Let it stay under weight for 4-5 hours or even overnight in the refrigerator.
  • Open the cloth and the thickened yogurt (hung curd/chakka) is ready.
  • To make saffron (kesar) infused milk
  • Warm the milk for few seconds in the microwave and add kesar to it. Mix and allow it to stand for 10 -15 mins. Mix well and there you have your yellow color saffron infused milk.

To make Kesar Pista Shrikhand

  • Transfer the hung curd (chakka) to a bowl and add the cardamom powder, powdered sugar, and saffron milk to it. Mix until well combined.
  • Transfer to the serving bowl and garnish with pistachios and sprinkle some more saffron on top (optional).
  • Serve immediately or store in refrigerator until ready to use.


  • Soaked kesar (saffron) will give a nice yellow color the Shrikhand. If you don’t have kesar feel free to skip it. 
  • Use greek Yogurt to fasten the process as you can skip the yogurt straining process.