1 kg chakka or full cream unsweetened yoghurt,
1 cup fine powdered sugar,
1 tsp cardamom powder,
2 tsps kewra essence,
1/2 cup charoli or chironji,
1/2 cup sliced green pistachios,
A pinch of saffron strands,
2 tsps warm milk
Hang the yoghurt in a clean muslin or cheesecloth for 3-4 hours to completely drain all the whey from it.
When the yoghurt is drained and ready for use, remove it from the cloth into a big bowl. In a small bowl mix saffron with warm milk and add to the yoghurt. Add all the other contents except the pistachios and chironji. Using a hand blender blend the yoghurt along with the ingredients so that the sugar is mixed properly. Garnish it with charoli(chironji) and pistachios and serve with puris.
1. Chilled shrikhand tastes like ice cream.
2. Add mango pulp to prepare Amrakhand/Mango flavoured shrikhand