Creamy Rose Gulkand Shrikhand Cups: No-Cook Bliss in 10 Minutes

Why Make This Recipe

Creamy Rose Gulkand Shrikhand Cups are a delightful dessert that you can whip up in just 10 minutes. Perfect for a quick treat, this no-cook dessert combines the rich flavors of Greek yogurt, rose syrup, and Gulkand, creating a creamy and aromatic experience. It’s not only delicious but also a beautiful addition to any table. Ideal for gatherings or a quiet night in, this recipe provides a sweet escape without the fuss of cooking.

How to Make Creamy Rose Gulkand Shrikhand Cups

Ingredients:

• 2 cups Greek Yogurt (or hung curd)
• 1/4 cup Powdered Sugar (or maple syrup)
• 2 tablespoons Rose Syrup (Roohafza recommended)
• 1/4 cup Gulkand (Rose Petal Jam) (store-bought or homemade)
• 1 teaspoon Cardamom Powder (freshly ground)
• 1 teaspoon Vanilla Extract
• 200 grams Digestive Biscuits (or Parle-G biscuits)
• 100 grams Melted Butter (do not skip)
• 2 tablespoons Pistachios (Powdered) (sprinkle generously)
• Dried Rose Buds (Powdered) (optional)

Directions:

1. Start by mixing the Greek yogurt with powdered sugar, rose syrup, Gulkand, cardamom powder, and vanilla extract in a large bowl. Stir until all ingredients are well combined and creamy.
2. In another bowl, crush the digestive biscuits into fine crumbs. Mix these crumbs with melted butter until the mixture resembles wet sand.
3. Take serving cups or bowls and add a layer of the biscuit mixture at the bottom.
4. Spoon the creamy yogurt mixture on top of the biscuit layer.
5. Repeat the layers until the cups are filled, finishing with the yogurt mixture on top.
6. Sprinkle powdered pistachios generously on top. If you like, you can also add powdered dried rose buds for an extra touch.

How to Serve Creamy Rose Gulkand Shrikhand Cups

Serve these delightful cups chilled. You can garnish them with some more pistachios or rose petals for an elegant presentation. They make a lovely dessert for dinner parties or simply a sweet treat for yourself.

How to Store Creamy Rose Gulkand Shrikhand Cups

These delectable cups can be stored in the fridge for up to 2 days. Make sure to cover them with plastic wrap or place them in an airtight container to maintain their freshness.

Tips to Make Creamy Rose Gulkand Shrikhand Cups

• Ensure the yogurt is thick for a better texture.
• For a vegan version, you can use coconut yogurt and maple syrup.
• Adjust the sweetness by adding more or less sugar based on your preference.

Variation

Feel free to add fruits like chopped mango or strawberries into the layers for some extra flavor and freshness.

FAQs

Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives it a creamier texture. If using regular yogurt, make sure to strain it to remove excess water.

Can I make this recipe in advance?
Absolutely! You can prepare it a day before and keep it in the fridge.

Is Gulkand necessary for this recipe?
While Gulkand adds a unique flavor, you can skip it if you can’t find it. Just add a bit more rose syrup for flavor.

Creamy Rose Gulkand Shrikhand Cups

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• Author: jurgentukur
• Total Time: 10 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A delightful no-cook dessert that combines Greek yogurt, rose syrup, and Gulkand for a creamy and aromatic treat.

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Ingredients

• 2 cups Greek Yogurt (or hung curd)
• 1/4 cup Powdered Sugar (or maple syrup)
• 2 tablespoons Rose Syrup (Roohafza recommended)
• 1/4 cup Gulkand (Rose Petal Jam)
• 1 teaspoon Cardamom Powder
• 1 teaspoon Vanilla Extract
• 200 grams Digestive Biscuits (or Parle-G biscuits)
• 100 grams Melted Butter
• 2 tablespoons Pistachios (Powdered)
• Dried Rose Buds (Powdered) (optional)

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Instructions

1. Mix the Greek yogurt with powdered sugar, rose syrup, Gulkand, cardamom powder, and vanilla extract in a large bowl until creamy.
2. Crush the digestive biscuits into fine crumbs and mix with melted butter until resembling wet sand.
3. Add a layer of the biscuit mixture at the bottom of serving cups.
4. Spoon the creamy yogurt mixture on top of the biscuit layer.
5. Repeat the layers until the cups are filled, finishing with the yogurt mixture on top.
6. Sprinkle powdered pistachios on top, adding powdered dried rose buds if desired.

Notes

Ensure the yogurt is thick for better texture. For a vegan version, use coconut yogurt and maple syrup. Adjust sweetness to taste.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Indian