Description
A delightful no-cook dessert that combines Greek yogurt, rose syrup, and Gulkand for a creamy and aromatic treat.
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)
Instructions
- Mix the Greek yogurt with powdered sugar, rose syrup, Gulkand, cardamom powder, and vanilla extract in a large bowl until creamy.
- Crush the digestive biscuits into fine crumbs and mix with melted butter until resembling wet sand.
- Add a layer of the biscuit mixture at the bottom of serving cups.
- Spoon the creamy yogurt mixture on top of the biscuit layer.
- Repeat the layers until the cups are filled, finishing with the yogurt mixture on top.
- 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