OMG! This Plant-Based Kesar Elaichi Shrikhand Will Make You Forget Dairy Even Exists!

OMG! This Plant-Based Kesar Elaichi Shrikhand Will Make You Forget Dairy Even Exists!

Plot twist: The creamiest Indian dessert you've ever tasted has ZERO dairy in it—pure plant-based magic!

I used to think giving up dairy meant saying goodbye to my beloved shrikhand forever. WRONG! This plant-based version is so luscious that my traditional Indian grandma asked for seconds (and then the recipe). True story!

 Why This Recipe Will Make You Do a Happy Dance 

      • Mind-blowingly creamy without a drop of dairy

      • Takes your taste buds on a saffron-cardamom carnival ride

      • Sneakily nutritious (but we won't tell your sweet tooth)

      • Each serving: 407 calories of bliss (160 from carbs, 44 from protein, 149 from healthy fats)

 Let's Get Cooking! (The Actually Super Easy Part) 

 You'll Need: 

      • 1 kg thick soy yoghurt

      • ½ cup powdered cane sugar

      • Origin Nutrition Unflavoured Plant Protein (optional but recommended!)

      • A pinch of saffron strands

      • 1 tbsp plant milk for soaking saffron

      • ½ tsp cardamom powder

      • For garnish: 1 tbsp each of pistachio and almond slivers

 The "Actually Making It" Part 



 Step 1: Yoghurt Transformation 

Drape a clean muslin cloth over a strainer in a bowl, pour in your soy yoghurt, tie it up and hang it for 2-3 hours (or overnight for extra thickness).

What's happening: You're creating "chakka dahi" – the secret to perfect shrikhand!

 Step 2: Saffron Magic  

Warm that tablespoon of plant milk, toss in those precious saffron strands and gently rub them until the milk turns golden. Magic!

 Step 3: Mix It Up 

Combine your thickened yoghurt with the powdered sugar and whisk until smooth. Add your saffron milk and cardamom powder. Mix until silky smooth.

Pro tip: Put on your favourite dance music for this part. The shrikhand can sense your joy!

Step 4: Chill & Bedazzle

Refrigerate for a few hours, then sprinkle with nutty slivers before serving alongside hot puris.

Quick Tips From Someone Who's Been There 

      1. Use fresh yoghurt – sour yoghurt will ruin your masterpiece.

      2. No hanging time? Place something heavy on top of your straining yoghurt instead.

      3. Add that protein scoop – it boosts nutrition AND creaminess.

This plant-based Kesar Elaichi Shrikhand keeps all the nostalgic flavours of traditional Gujarati cuisine while being completely dairy-free. Whether you're celebrating or just treating yourself, this golden delight proves you can have your traditional Indian treat and eat it too!

Now go amaze people with your plant-based dessert wizardry! Drop us a comment below with your results!

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