Rajbhog Shrikhand is nothing but your classic shrikhand flavored with saffron, slivered nuts, and tutti frutti. Try my easy recipe here.
About Rajbhog Shrikhand
Rajbhog Shrikhand is your Classic shrikhand flavored with saffron-infused milk, slivered nuts, cardamom, and tutti frutti.
This creamy yogurt-based Indian dessert is easy to make and is quite popular in Gujarat and Maharashtra.
It is popularly served with hot plain puris or masala puris. You can also serve this as a dessert after your regular or festive meals.
Double or triple the recipe to make a bigger batch as it stores well in the refrigerator.
To make the saffron-infused milk use high-quality saffron strands. You will need a little milk to soak the saffron strands.
Plain Yogurt (Dahi, Curd) – Use thick yogurt to reduce the time of thickening of the yogurt. I personally like to use Greek yogurt but you can use regular yogurt too.
Sugar – Use powdered sugar and not confectioners sugar. Grind the regular sugar in a grinder to a fine powder to use in this shrikhand recipe.
Cardamom – Use freshly ground cardamom seeds for the best flavor.
Slivered Nuts – I have used a combination of almonds, cashews, and pistachios.
Tutti Frutti – This is the unique ingredient of this shrikhand recipe. You can either make it at home from scratch or use a store-bought one.
Rajbhog Shrikhand will easily last for 2 weeks when stored in an air-tight container in the refrigerator.
Use a clean and dry spoon every time you take out the shrikhand, this will ensure that the shrikhand lasts longer.
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Rajbhog Shrikhand Recipe
- 20-25 saffron strands
- 2 tablespoons warm milk
- 1 pound plain yogurt (dahi, curd) (500 g)
- ½ cup powdered sugar (not confectioner's sugar. Grind the regular sugar in a grinder to make powdered sugar.)
- 1 teaspoon ground cardamom
- ½ cup slivered nuts (I used a mix of almonds, cashew nuts and pistachios)
- 2 tablespoons tutti frutti
Make Saffron infused Milk
- Soak saffron in milk for 3-4 hours.
Make Thickened Yogurt (Chakka)
- Keep a fine mesh strainer over a large bowl and line it with a muslin cloth, paper towels, or a cheesecloth. There should be some gap between the bottom of the bowl and the bottom of the strainer for the liquid to collect.
- Add yogurt to the strainer and cover the yogurt with the cloth hanging on the side.
- Keep the bowl in the refrigerator for 24 hours to drain.
- The excess liquid will drip down in the bowl and you will be left with thick creamy yogurt called chakka.
- If using Greek yogurt, you can reduce the straining time to 8-10 hours.
Make the Shrikhand
- Transfer the thickened yogurt to a mixing bowl.
- Add powdered sugar, ground cardamom, and saffron soaked in milk and whisk using a wire whisk until combined and creamy.
- Add nuts and tutti frutti and mix well.
- Chill the shrikhand for 2-3 hours for the flavors to mingle well. Transfer it to the serving bowls and garnish with slivered dry fruits. Serve!