Indian
Indian - Desserts and Sweets
Kesar Elaichi Shrikhand (Variation 3)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 2 cups thick hung curd (from 1 kg full-fat yogurt)
- • 1 1/2 cups ripe Alphonso mango pulp
- • 1/2 cup icing sugar
- • 1/4 tsp cardamom powder
- • 10 saffron strands, soaked in 1 tbsp warm milk
- • 2 tbsp chopped pistachios
Preparation Steps
1
Phase 1
Tie the yogurt in muslin and hang it 4-6 hours until all whey drains and you have thick hung curd.
2
Phase 2
Beat the hung curd with the icing sugar until smooth and creamy.
3
Phase 3
Gently fold in the mango pulp, cardamom powder, and the saffron-infused milk.
4
Phase 4
Refrigerate the amrakhand for at least 2 hours for the flavours to meld.
5
Phase 5
Serve chilled in bowls, garnished with chopped pistachios.