Rajbhog Shrikhand

5 from 1 vote

Rajbhog Shrikhand is your classic shrikhand flavored with saffron, nuts, and tutti frutti. Try my easy recipe here.

You may like a few more dessert recipes: Fruit Custard, Custard Rasgulla, Rose Sabudana Kheer, Paan Shots, and Mango Shrikhand.

rajbhog shrikhand served in a bowl.
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About Rajbhog Shrikhand

Rajbhog Shrikhand is your classic Kesar Elaichi 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.

Ingredients

Saffron – Use high-quality saffron strands to make the saffron-infused milk. You will need a little milk to soak the saffron strands.

Plain Yogurt (Dahi, Curd) – Use thick yogurt to reduce the time it takes to thicken. I like Greek yogurt, but you can also use regular yogurt.

Sugar – Use powdered sugar and not confectioner sugar. Grind the regular sugar in a grinder to a fine powder for 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 home from scratch or use a store-bought one.

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Rajbhog Shrikhand is nothing but your classic shrikhand flavored with saffron, slivered nuts, and tutti frutti. Try my easy recipe here.
5 from 1 vote

Rajbhog Shrikhand Recipe

Rajbhog Shrikhand is nothing but your classic shrikhand flavored with saffron, slivered nuts, and tutti frutti. Try my easy recipe here.
Prep: 5 minutes
Cook: 5 minutes
Draining Time: 1 day
Total: 1 day 10 minutes
Servings: 4 people

Ingredients 

  • 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
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Instructions 

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!
  • You can store it in an airtight container in teh refrigerator for up to 2 weeks.

Nutrition

Calories: 134kcal, Carbohydrates: 21g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 56mg, Potassium: 197mg, Fiber: 0.2g, Sugar: 20g, Vitamin A: 126IU, Vitamin C: 1mg, Calcium: 149mg, Iron: 0.2mg
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