Rose gulkand and shrikhand cups are a no-cook Indian dessert. These shrikhand cups are a great fusion recipe, that makes a wonderful festive dessert.
I bet these would be a great hit at your next party. These rose shrikhand cups are easy to make and fuss-free!
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What is Shrikhand?
Shrikhand is a yogurt-based sweet dish. It traditionally hails from the states of Gujarat, Maharashtra, and Karnataka, but is famous throughout India.
The whey is separated from the yogurt, and then sugar, cardamom, saffron, and nuts are added to the yogurt and whisked all together.
It is a very easy no-bake, no-cook recipe that gets ready in minutes!
The most famous varieties of Shrikhand are Saffron and cardamom, Mango, and Rose.
If you are in the USA, I particularly prefer to use the Chobani Plain Full Fat Greek Yogurt. It has minimum whey, and if you don't have time to separate the whey from the yogurt, you can still go ahead and prepare this dessert.
My Love for Shrikhand
My baa (grandma) used to make shrikhand at home. It was very fascinating to me, to see how effortless she was in the kitchen. She would first start by placing the bowl with a strainer. Lay a clean cheesecloth on the strainer and add the yogurt.
She would then collect all the sides of the cheesecloth and squeeze out the whey.
I have the fondest memories associated with mango shrikhand, famously known as Amrakhand and Rose Shrikhand!!!
Indian Fusion Dessert
Serving this dessert in cups with a cookie base is what makes it a fusion dessert. This is a great make-ahead fusion dessert, that is a hit at every party.
Individual servings make it look inviting and make it super clean and chic to serve.
Everybody now wants to explore new twists to the traditional Indian desserts, so why not combine the most famous Indian cookie, with the most effortless Indian mithai!!!
Why Should You Make This Dessert?
I just can't stop giving you one reason to make this Indian Fusion Dessert. You make it in minutes and see it vanish in seconds at your next festive dinner!
- It is a No-Cook Recipe
- It is a No-Bake Recipe
- We are using Greek Yogurt, which is super healthy
- Can be made within minutes and is fuss-free
- You can make this recipe with your kids
- It is a show-stopper dessert for your parties
- Make it ahead of time
- A fusion recipe that lets you make individual servings
Ingredients to Make Rose Shrikhand Cups
Greek Yogurt - We will be using plain full-fat Greek yogurt for this recipe. If you prefer to use regular yogurt, you will have to make hung curd. I make hung curd to make this Shrikhand while using Greek yogurt too, but it is optional.
Rose Syrup - I like to use Roohafza for the rose syrup. It is sweet and renders the gorgeous color to our rose gulkand shrikhand. This rose syrup is easily available at your nearest Indian grocery store.
Gulkand - Gulkand is rose petal jam. I buy mine from the Indian Store and stores well in the refrigerator. If you like rose flavor, you can use it in Rose Truffles, or Paan Shots.
Cardamom Powder - Cardamom is the lifeline of all Indian desserts. You can put a few green cardamoms in a mortar pastel. Separate the green leaf, and ground the seeds. And add them to the shrikhand.
Vanilla - I like to use vanilla extract to balance the rose flavor. It enhances the depth of flavor of the shrikhand.
Confectioners Sugar - Confectioners sugar is nothing but powdered white sugar. It helps it to blend easily and quickly with the yogurt. You can either ground your castor sugar or use maple syrup to sweeten your shrikhand.
Digestive Biscuits - A couple of digestive biscuits when blended with butter make a great biscuit base, that compliments the shrikhand perfectly.
Butter - You will need melted butter to make the cookie base for your shrikhand cups.
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Expert Tips to Make the Rose Gulkand Shrikhand Cups
- Please don't overmix the shrikhand. It should be creamy and thick in texture. If you overmix it, the shrikhand will be watery and runny.
- Storage or Make Ahead - You can make this 2-3 days ahead of time. Make the shrikhand separately and the cookie base separately. Store them in the refrigerator. On the day of the party, bring the cookie base at room temperature, before you start assembling the shrikhand cups. Serve them cold.
- Serve it chilled. They taste so good when served chilled.
Rose Gulkand Shrikhand Cups
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Equipment
- 1 Hand Mixer or Whisk
- 1 Food Processor / Mixer Grinder
Ingredients
Rose Shrikhand
- 32 oz Greek Yogurt
- ½ Cup Powdered Sugar
- 3 Tbsp Rose Syrup
- 2-3 Tbsp Rose Petal Jam Gulkand
- 2 Tsp Cardamom Powder
- 1 Tsp Vanilla
For the Biscuit Base
- 34 Digestive Biscuits Parle-G Biscuits
- ½ Cup Butter Melted
Garnish
- 2 tablespoon Pistachios Powdered
- 3-4 Dried Rose Buds Powdered
Instructions
Make the Hung Curd (Optional)
- Place a strainer in a bowl. Layer it with a clean cheesecloth.
- Now add the yogurt to it.
- Pull all the ends of cheesecloth together, twist and squeeze the the yogurt to separate the whey and the yogurt.
- Put a pastel on top and place it the the refrigerator for 2 hours.
- Once the whey is separated the hung curd is ready to make shrikhand.
- This step is completely optional if you are using greek yogurt, as it naturally has less whey.
Make the Rose Gulkand Shrikhand
- In a bowl add the greek yogurt, powdered sugar, rose syrup, rose petal jam (gulkand), cardamom powder and vanila. Using a hand mixer or a whisk, whisk all the ingredients together.
- Once they are all well combined and you get stiff peaks stop whisking.
- Cover it with a plastic wrap and refrigerate.
Make the Cookie Base
- Add parle-g biscuits, and melted butter in a food processor until finely ground and well combined. Set it aside in a bowl.
Assemble the Shrikhand Cups
- Take 2 Tbsp's of the prepared cookie base in the desired cup. You can serve these in shot glasses.
- Gently press it down with the back of a spoon.
- Now add the prepared shrikhand. Garnish with powdered rose petals and powdered Pistachios
- Serve it chilled
Notes
- Make the rose shrikhand and cookie base ahead for your parties and assemble on the day of the party.
- Using hung curd will make sure the shrikhand is not watery and holds the perfect consistency.
- Do not overmix the shrikhand or it will be runny. It needs to be creamy and thick in consistency.
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