Chai-Spiced Shrikhand
This is a contemporary interpretation of shrikhand in which a small quantity of Estate Chai Masala gives the strained yoghurt a warm cardamom-cinnamon-ginger character. The dosage is intentionally restrained so the dessert still tastes like shrikhand rather than spiced yoghurt.
Servings
6
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Extra Time
Chilling Time: 2 hours
✨ Zaika Potli Secret Technique
Whisk ¾ tsp Estate Chai Masala directly into the hung curd with the sugar. The blend remains in the dessert.
Ingredients
Ingredients
- Thick hung curd — 500 g
- Icing sugar — 90–110 g, sifted
- Estate Chai Masala — ¾ tsp / about 2–3 g
- Warm milk — 1 tbsp
- Saffron — 8–10 strands, optional
- Pistachios — 2 tbsp, finely sliced
- Almonds — 1 tbsp, finely sliced
Cooking Instructions
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1If starting with regular full-fat curd, hang it in muslin in the refrigerator for 4–6 hours until thick and creamy.
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2Soak saffron in 1 tbsp warm milk if using.
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3Place hung curd in a mixing bowl.
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4Add sifted icing sugar and whisk gently until smooth.
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5Add Estate Chai Masala and the saffron milk.
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6Whisk only until evenly incorporated; avoid beating so aggressively that the mixture becomes loose.
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7Taste. The chai spice should be noticeable but not dominant.
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8Cover and refrigerate for at least 2 hours.
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9Spoon into serving bowls and garnish with pistachios and almonds.
💡 Chef's Pro Tip
Chilling intensifies spice perception slightly, so resist the temptation to keep adding masala when tasting the mixture immediately after making it.
🍽️ Perfect Serving Pairings
My Take On Chai-Spiced Shrikhand
This is a contemporary interpretation of shrikhand in which a small quantity of Estate Chai Masala gives the strained yoghurt a warm cardamom-cinnamon-ginger character. The dosage is intentionally restrained so the dessert still tastes like shrikhand rather than spiced yoghurt.
The Secret: Chilling intensifies spice perception slightly, so resist the temptation to keep adding masala when tasting the mixture immediately after making it.