To prepare Kesar Shrikhand Recipe, begin with making hung curd. Line a strainer with a clean muslin cloth or a cotton hand kerchief. Place the strainer over a deep bowl. Pour the curd into it and bring edges of muslin cloth and tie on the edge lightly to refrain curd from overflowing.

Gently press and let the whey water drip.

Keep this in the fridge along with the deep bowl beneath the strainer, for 12 to 15 hours. I kept it overnight, so the entire whey water drips and collects in the bowl below and we get a rich creamy hung curd.

After the specified time, take the hung curd out from the cloth and place it in a large mixing bowl.

Next to make the powdered sugar, add the sugar into the grinder jar along with 1 pinch of saffron and the cardamon powder.

Add sugar, cardamom powder and the remaining 2 pinches of saffron to the hung yogurt and beat well to combine until creamy. 

Once done, refrigerate the Kesar Shrikhand for another couple of hours for the flavours from the saffron to get infused into it and for it to get a beautiful colour as well.

When you are ready to serve, scoop out a large tablespoon or two of the Kesar Shrikhand into dessert bowls, top it with crushed pistachios and serve.

When mangoes are in season, top the Kesar Shrikhand with some chopped mangoes and serve chilled.