Authentic Shrikhand Recipe – Rose & Gulkand Yogurt Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Shrikhand Recipe – Rose & Gulkand Yogurt Dessert

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Shrikhand infused with the delicate flavors of rose and the sweet fragrance of gulkand. This isn’t just a dessert; it’s a little piece of Indian summer, a taste of celebration, and honestly, pure comfort in a bowl. I first made this for a family gathering and it disappeared so quickly! Let’s get into it, shall we?

Why You’ll Love This Recipe

This Shrikhand is special. It’s incredibly easy to make, requiring minimal cooking (mostly just chilling!). The combination of tangy yogurt, floral rose, and sweet gulkand is simply divine. It’s a perfect dessert for warm weather, festivals, or when you just need a little something sweet to brighten your day. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 grams Full-Fat Greek Yogurt (about 2 cups)
• ¼ cup Powdered Sugar (about 30g)
• ½ tsp Ground Cardamom
• 1 tsp Rose Water
• ¼ cup Gulkand (rose petal preserve)
• 4-5 tbsp Pistachios (chopped, for garnish)
• 3-4 tbsp Crushed Dried Rose Petals (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Full-Fat Greek Yogurt: This is key. Don’t skimp! The higher fat content gives you that incredibly creamy texture. Regular yogurt just won’t give you the same result.
• Gulkand: This sweet preserve made from rose petals is a traditional ingredient. It adds a beautiful floral aroma and a subtle sweetness. You can find it at Indian grocery stores or online. It’s a bit of a treat, and really elevates the flavour.
• Rose Water: A little goes a long way! Make sure you use food-grade rose water. It adds that signature floral note that makes Shrikhand so special.
• Cardamom: Freshly ground cardamom is best, but pre-ground works too. Cardamom is a staple in Indian desserts, adding a warm, aromatic spice. It’s originally from India and Sri Lanka, and has been used for centuries in Ayurvedic medicine!

Step-By-Step Instructions

Alright, let’s make some Shrikhand! It’s easier than you think.

1. First, line a strainer with a muslin cloth and place it over a large bowl. This is how we’ll strain the yogurt.
2. Pour the 500 grams of yogurt into the muslin cloth.
3. Gather the edges of the cloth, tie it securely, and place a weight on top. I usually use a can of beans! Refrigerate overnight – this is important for getting rid of the excess whey and achieving that thick, creamy texture.
4. The next day, carefully unwrap the hung yogurt (this is now called chakka) and transfer it to a mixing bowl.
5. Add the ¼ cup powdered sugar, ½ tsp cardamom powder, 1 tsp rose water, and ¼ cup gulkand to the chakka.
6. Now, whisk everything together vigorously until the mixture is smooth and creamy. Don’t be afraid to put some muscle into it!
7. Transfer the mixture to a piping bag fitted with your favourite nozzle. This is optional, but it makes for a pretty presentation.
8. Pipe the Shrikhand into serving bowls or glasses.
9. Garnish generously with chopped pistachios and crushed dried rose petals.
10. Chill for at least 2 hours before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Patience is key! The overnight straining is crucial for the right consistency.
• Don’t overwhip: You want a smooth, creamy texture, not a stiff one.
• Taste as you go: Adjust the sugar and rose water to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Shrikhand Adaptation: Use a thick plant-based yogurt (like coconut or soy) and ensure it strains well. You might need to add a little plant-based cream for extra richness. My friend, Priya, swears by this version!
• Sugar-Free Shrikhand: Use a sugar substitute like erythritol or stevia to taste.
• Spice Level – Cardamom Intensity: My grandmother always added a little extra cardamom – feel free to experiment and find your perfect balance!
• Festival Adaptations – Holi/Diwali: Add a pinch of saffron for a vibrant colour and luxurious flavour, perfect for festive occasions.

Serving Suggestions

Shrikhand is wonderful on its own, but here are a few ideas to take it to the next level:

• Serve with a side of puri or mathri for a traditional Indian snack.
• Pair it with fresh fruit like mangoes or berries.
• Offer it as a refreshing dessert after a spicy meal.

Storage Instructions

Leftover Shrikhand can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly, so give it a quick whisk before serving.

FAQs

Let’s answer some common questions:

What is Shrikhand and where does it originate from?

Shrikhand is a traditional Indian dessert made from strained yogurt. It’s believed to have originated in Gujarat and Maharashtra, and is a popular treat during festivals and celebrations.

Can I use regular yogurt instead of Greek yogurt?

You can, but the texture won’t be the same. Regular yogurt has more whey, so your Shrikhand will be thinner. You’ll need to strain it for a much longer time (up to 24 hours) to get a similar consistency.

What does Gulkand add to the Shrikhand?

Gulkand adds a beautiful floral aroma, a subtle sweetness, and a unique flavour that’s characteristic of Shrikhand. It’s what really makes this dessert special!

How can I adjust the sweetness of the Shrikhand?

Simply add more or less powdered sugar to taste. Start with ¼ cup and adjust from there.

How long can Shrikhand be stored in the refrigerator?

Shrikhand can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy making (and eating!) this delightful Shrikhand. I hope it brings a little bit of Indian sunshine into your kitchen! Let me know how it turns out in the comments below.