By Akshara
October 16, 2026
Celebrate Dussehra 2026 with a decadent bowl of traditional kesar shrikhand, a rich and velvety sweet made from strained hung curd. Infused with aromatic saffron soaked in warm milk and fragrant cardamom, this royal dessert offers a smooth, creamy texture with a delightful floral sweetness. Garnished with slivered pistachios and almonds, it provides a magnificent sweet finale to festival feasts.
4 cups full-fat plain yogurt (curd), strained into hung curd (chakka)  3/4 cup powdered sugar (adjust to taste)  A generous pinch of saffron strands  2 tablespoons warm milk  1/2 teaspoon cardamom powder  2 tablespoons slivered pistachios and almonds for garnish
Soak the saffron strands in two tablespoons of warm milk for fifteen minutes until the milk turns bright golden-yellow and fragrant.
Whisk the strained hung curd in a mixing bowl until smooth and creamy, ensuring no lumps remain.
Sift the powdered sugar into the whipped curd, adding the saffron-infused milk and cardamom powder.
Beat the mixture thoroughly for three to four minutes until light and fluffy, then transfer to a serving bowl, chill in the refrigerator, and garnish generously with slivered pistachios and almonds before serving.