This beloved Gujarati sweet transforms humble plain yogurt into a silky, lightly perfumed dessert. Thick hung curd is sweetened, scented with saffron and cardamom, and chilled until cool and creamy. Served in small bowls, it is a cooling finish to spicy thalis and a staple of festival spreads across Gujarat.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 9 gFat
- 5 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 32 gSugar
- 10 gProtein
- 95 mgSodium
- 320 mgPotassium
- 285 mgCalcium
- 0.5 mgIron
- 1 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the Hung Yogurt Base
- 4 cups (900 g) full-fat plain whole milk yogurt
- 4 tbsp cold whole milk, divided
- A large square of muslin or cheesecloth (about 24 inches)
For Sweetening and Flavoring
- 3/4 cup (90 g) fine powdered sugar, sifted
- 1/2 tsp freshly ground green cardamom seeds
- A generous pinch of saffron strands (about 15 threads)
- 1/4 tsp ground nutmeg
- 1/2 tsp rose water (optional)
For Garnish
- 2 tbsp slivered pistachios
- 2 tbsp slivered almonds
- 4 to 6 unsalted pistachios, finely chopped
- Extra saffron strands, for sprinkling
Directions
- Line a deep bowl with the muslin cloth, spoon in the yogurt, gather the corners into a tight bundle, and tie with kitchen string. Suspend the bundle over a deep bowl using a wooden spoon balanced across the rim, or set it in a fine-mesh sieve over a bowl, and refrigerate for 6 to 8 hours (or overnight) until at least 1 cup of whey has drained and the curd is thick and creamy.
- Soak the saffron strands in 2 tablespoons of warm milk for 10 minutes until the milk turns a deep golden color. In a large chilled bowl, place the strained yogurt (you should have about 2 cups), and whisk briskly with a balloon whisk for 2 to 3 minutes until completely smooth, glossy, and free of lumps.
- Add the sifted powdered sugar, ground cardamom, nutmeg, and the saffron-milk infusion to the whipped yogurt. Whisk gently for another minute until the sugar is fully dissolved and the mixture is evenly tinted a pale gold.
- Stir in the rose water, if using, then taste and adjust sweetness. For a thicker dessert, refrigerate the mixture in a covered bowl for an additional 1 hour to firm up; for a softer, mousse-like texture, serve immediately after chilling for 30 minutes.
- Divide the dessert among four small ceramic bowls or kulfi-style earthenware cups, smoothing the tops with the back of a spoon. Sprinkle the chopped pistachios and slivered almonds over each bowl, and finish with a few saffron strands.
- Chill for at least 30 minutes more before serving. Serve cold on its own as a dessert, alongside hot pooris, or as part of a Gujarati thali with puri, batata nu shaak, and rice.
Cook’s Notes
- Always use full-fat whole-milk yogurt; low-fat versions yield a thin, grainy dessert that will not hold its shape.
- The longer you hang the yogurt (up to 12 hours), the thicker and richer the final texture will be, so plan ahead for the best results.
- For a popular variation known as aamrakhand, fold in 1/2 cup of thick Alphonso mango pulp after sweetening for a vibrant summer version.
- If the sugar does not fully dissolve, place the bowl over a pan of warm (not hot) water and whisk briefly, then chill again before serving.
- Leftover whey is excellent for kneading dough, adding to soups, or feeding to plants; do not discard it.
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