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Rose Gulkand Shrikhand Cups

Rose Gulkand Shrikhand Cups

Rose gulkand shrikhand cups are a no cook Indian fusion desert recipe. They are easy to make and make a great dessert for your festive party!
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Course: Dessert
Cuisine: Indian, Indian Fusion, Indian Fusion Dessert
Diet: Halal, Vegetarian
Keyword: 10 minute Dessert Recipes, Easy Recipes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 Servings
Calories: 648kcal
Author: Aayushi Patel

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.

Nutrition

Serving: 1Serving | Calories: 648kcal | Carbohydrates: 78g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 464mg | Potassium: 357mg | Fiber: 3g | Sugar: 34g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 232mg | Iron: 3mg