Kesar Shrikhand is a traditional Maharashtrian dessert made using fresh yogurt and powdered sugar. Here is a traditional recipe to make Shrikhand.
Soak saffron in milk for 3-4 hours.
Serve with puri or as such.
Try to use homemade fresh curd to make chakka. Store bought is usually sour and then your Shrikhand will not turn out good.
After pouring the curd in muslin cloth, keep the bowl with the strainer in the refrigerator and let it hang inside the refrigerator. It will prevent the curd from turning sour.
Don't hurry up the process of removing the liquid from the curd. A good Shrikhand is thick and creamy and not watery.
Add the flavouring in the Chakka only when ready to eat.
You can skip adding saffron in the recipe and make plain one too.
Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth. To powder the sugar, add it in a blender and blend until smooth.