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