To organize Kesar Shrikhand Recipe, start with making hung curd. Line a strainer with a blank muslin material or a cotton hand kerchief. Position the strainer over a deep bowl. Pour the curd into it and produce edges of muslin material and tie at the edge frivolously to chorus curd from overflowing.
Gently press and let the whey water drip.
Stay this within the refrigerator at the side of the deep bowl underneath the strainer, for 12 to 15 hours. I saved it in a single day, so all the whey water drips and collects within the bowl beneath and we get a wealthy creamy hung curd.
After the required time, take the hung curd out from the fabric and position it in a big blending bowl.
Subsequent to make the powdered sugar, upload the sugar into the grinder jar at the side of 1 pinch of saffron and the cardamon powder.
Upload sugar, cardamom powder and the remainder 2 pinches of saffron to the hung yogurt and beat neatly to mix till creamy.
As soon as completed, refrigerate the Kesar Shrikhand for any other couple of hours for the flavours from the saffron to get infused into it and for it to get a good looking color as neatly.
If you find yourself able to serve, scoop out a big tablespoon or two of the Kesar Shrikhand into dessert bowls, best it with overwhelmed pistachios and serve.
When mangoes are in season, best the Kesar Shrikhand with some chopped mangoes and serve chilled.