Strawberry Biscuit Dessert Recipe – Easy No-Bake Indian Summer Treat

Last Updated on 4 months by Neha Deshmukh

Strawberry Biscuit Dessert Recipe – Easy No-Bake Indian Summer Treat

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both delicious and doesn’t require hours in the kitchen, especially during those hot Indian summers. This Strawberry Biscuit Dessert is exactly that – a no-bake, creamy, dreamy treat that comes together in minutes. I first made this when my niece was visiting, and it was an instant hit! It’s become a family favourite ever since.

Why You’ll Love This Recipe

This dessert is seriously simple. No oven needed, minimal effort, and maximum flavour! It’s the perfect balance of crunchy biscuit base, creamy strawberry goodness, and a beautiful presentation. Plus, it’s a fantastic way to use up seasonal strawberries. It’s light, refreshing, and guaranteed to impress.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 4 digestive biscuits
• 1/2 cup fresh strawberries
• 3 teaspoon melted butter
• 1/2 cup hung curd
• 1/2 cup fresh cream
• 3 tablespoon sugar
• 1/2 tablespoon china grass (agar agar)
• 2 tablespoon water

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out just right!

Digestive Biscuits: Regional Variations & Substitutions

Digestive biscuits are readily available in India, but brands vary. You can use Britannia or McVitie’s – they both work beautifully. If you can’t find digestive biscuits, Marie biscuits are a good substitute, though they’re a little less robust. About 100-120g of biscuits should do the trick.

Strawberries: Choosing the Best Quality

Fresh strawberries are key here! Look for bright red, firm berries with fresh green caps. Avoid any that look bruised or mushy. If strawberries aren’t in season, you can use frozen, but thaw them completely and drain off any excess liquid.

Hung Curd: Achieving the Right Consistency

Hung curd is what gives this dessert its lovely tang and creamy texture. To make it, tie curd in a muslin cloth and hang it for about an hour to drain the excess water. You should get around 120-150g of hung curd from this process. Don’t skip this step – it really makes a difference!

China Grass (Agar Agar): A Vegetarian Gelling Agent

China grass, also known as agar agar, is a vegetarian alternative to gelatin. It’s what sets the dessert. You can find it in most Indian grocery stores. It’s tasteless, so it won’t affect the flavour of your dessert.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, let’s get that hung curd ready. Hang curd in a cloth for 1 hour to drain water and obtain ½ cup hung curd.
2. Next, crush the digestive biscuits into a semi-fine powder. Don’t make it too fine – a little texture is nice! Mix with the melted butter to form a moist base.
3. Now, press the biscuit mixture into the base of your serving glasses. I like to use small individual glasses, but you can use one larger bowl if you prefer. Pop them in the fridge to set while you prepare the next layer.
4. Blend the strawberries with the sugar to make a smooth puree. You can heat this briefly if you like – it helps to release more flavour, but it’s totally optional. Set aside.
5. In a bowl, gently mix the hung curd and fresh cream. Add most of the strawberry puree (reserve about 2 tablespoons for topping!) and combine until everything is beautifully pink and blended.
6. Dissolve the china grass in boiling water until it’s completely clear. This is important – you don’t want any grainy bits! Add the dissolved china grass to the curd-cream mixture and stir well.
7. Carefully pour the mixture over the biscuit base in your glasses.
8. Chill for 4-5 hours, or even better, overnight. This allows the dessert to set completely.
9. Before serving, top with the reserved strawberry puree. Serve chilled and enjoy!

Expert Tips

• Don’t overmix the curd and cream – you want to keep it light and airy.
• If your china grass doesn’t dissolve completely, gently warm the mixture over low heat, stirring constantly.
• For a smoother puree, strain the strawberry puree through a fine-mesh sieve.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Use coconut cream instead of fresh cream and a vegan biscuit for the base. Agar-agar is already vegan, so you’re good to go! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use gluten-free biscuits for the base.
• Spice Level (If Applicable): A tiny pinch of cardamom powder in the curd mixture adds a lovely warmth.
• Festival Adaptations: For Janmashtami, this is a simplified, no-fuss version of mishti doi that everyone will love.

Serving Suggestions

This dessert is perfect on its own, but you can also serve it with a sprinkle of chopped nuts or a few fresh strawberry slices. A dollop of whipped cream wouldn’t go amiss either!

Storage Instructions

Store leftover dessert in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is the best way to drain the curd for hung curd?

Tie the curd in a clean muslin cloth, secure it tightly, and hang it over a sink or bowl for at least an hour. The longer you hang it, the thicker it will become.

Can I use a different type of biscuit for the base?

Absolutely! Marie biscuits, Graham crackers, or even shortbread cookies would work well.

Can I make this dessert ahead of time?

Yes! You can make it a day or two in advance. Just store it covered in the refrigerator.

What can I substitute for China grass?

Gelatin can be used as a substitute, but it’s not vegetarian. You’ll need to follow the package instructions for the correct amount.

How can I adjust the sweetness level of this dessert?

Adjust the amount of sugar to your liking. Start with 2 tablespoons and add more if needed, tasting as you go.