Rose Shrikhand Recipe – Authentic Indian Yogurt Dessert

Last Updated on 2 months by Neha Deshmukh

Rose Shrikhand Recipe – Authentic Indian Yogurt Dessert

Hey everyone! If you’re looking for a dessert that’s both incredibly refreshing and surprisingly easy to make, you’ve come to the right place. I remember the first time I tried Shrikhand – it was at my aunt’s place during Diwali, and the floral aroma just completely captivated me. It’s been a family favorite ever since, and I’m so excited to share my Rose Shrikhand recipe with you. It’s a classic Indian yogurt dessert that’s perfect for any occasion, or honestly, just a sweet treat on a warm day!

Why You’ll Love This Recipe

This Rose Shrikhand is seriously a game-changer. It’s creamy, dreamy, and bursting with the delicate fragrance of rose. Plus, it requires minimal cooking – which is always a win in my book! It’s a fantastic dessert to make ahead, and it’s naturally gluten-free. Honestly, what’s not to love? It’s a beautiful dessert that feels special, but is so simple to pull off.

Ingredients

Here’s what you’ll need to create this delightful Rose Shrikhand:

• 1.5 cups (approx. 360ml) Curd (Plain yogurt)
• 3 tablespoons (approx. 45g) Powdered sugar or sugar candy
• 2 drops Rose essence
• 1 teaspoon Cardamom (crushed)
• 8 Pistachios (finely chopped), for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Hung Curd preparation: This is the most important step! You absolutely need to hang the curd in a thin cloth (muslin is ideal) for 2-4 hours to drain the excess water. This is what gives Shrikhand its thick, creamy texture. Don’t skip this!
• Rose Essence quality: A little goes a long way with rose essence. I recommend using a good quality essence – the artificial ones can taste a bit… well, artificial!
• Cardamom variations – green vs. black: Traditionally, green cardamom is used, and that’s what I prefer for its bright, floral notes. But you can experiment with black cardamom for a smokier, more intense flavor.
• Sugar vs. Sugar Candy: I often use powdered sugar for convenience, but sugar candy (mishri) adds a lovely, subtle caramel note. If using sugar candy, grind it into a fine powder before adding.

Step-By-Step Instructions

Alright, let’s get cooking! It’s more like assembling, really.

1. First things first, make sure your curd has been hung and drained properly. You want a really thick consistency.
2. In a medium-sized bowl, add the hung curd, powdered sugar (or sugar candy), rose essence, and crushed cardamom.
3. Now, the fun part – whisk everything together! Keep whisking until the mixture is smooth, creamy, and beautifully combined. Don’t be afraid to put a little elbow grease into it!
4. Transfer the Shrikhand to individual serving bowls.
5. Garnish generously with those finely chopped pistachios. They add a lovely crunch and a pop of color.
6. Cover the bowls and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years:

• For an extra smooth Shrikhand, you can use a hand blender instead of whisking.
• Don’t overmix the Shrikhand, or it might become too runny.
• Taste as you go and adjust the sweetness 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 yogurt) instead of dairy curd. You might need to adjust the hanging time depending on the brand. My friend, Priya, swears by cashew-based yogurt for the richest vegan Shrikhand!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level – adjusting cardamom: If you really love cardamom, feel free to add a little more! But be careful – it can easily overpower the rose flavor.
• Festival Adaptations – Holi, Diwali: During Holi, I sometimes add a pinch of saffron for a vibrant yellow color. For Diwali, I like to serve it with a side of dry fruits and nuts.

Serving Suggestions

Shrikhand is delicious on its own, but it’s even better with…

• A sprinkle of chopped nuts (almonds, cashews, or walnuts work well).
• A side of fresh fruit (mangoes are amazing with Shrikhand).
• A dollop of saffron cream.
• Served alongside poori or as a sweet ending to a thali.

Storage Instructions

Leftover Shrikhand can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so you can add a splash of milk or cream to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What is the best type of curd to use for Shrikhand? Full-fat, plain yogurt works best. The higher the fat content, the creamier the Shrikhand will be.
• How do I prevent Shrikhand from becoming too sour? Make sure to use fresh curd and don’t over-hang it.
• Can I make Shrikhand ahead of time? Absolutely! In fact, it tastes even better after it’s had a chance to chill in the fridge for a few hours.
• What is the difference between Shrikhand and Mishti Doi? Both are Indian yogurt desserts, but Shrikhand is thicker and creamier, while Mishti Doi is slightly tangy and has a looser consistency.
• How can I adjust the sweetness level in Shrikhand? Start with the recommended amount of sugar and then add more, a little at a time, until it reaches your desired sweetness.

Enjoy making this Rose Shrikhand! I hope it brings a little bit of Indian sweetness into your life. Let me know how it turns out in the comments below!