Thick sweetened curds are flavoured with a fragrant jewel-coloured Rose syrup to make this exotic dessert. We’ve used a Rose concentrate called ‘Rooh Afza’ (Persian for ‘one that enhances the spirit and lifts the soul’) to make this delightful pink Shrikhand. Adding notes of ‘Gulab’ or Rose flavour to an otherwise traditional Indian dessert gives a unique twist to this festive sweet!
We’ve even made a Saffron & Cardamom Flavoured Shrikhand using the thick sweetened curds.
For an easier and quicker dessert, try our Instant Mango Flavoured (Amrakhand) as well.
To make this dessert unique, you can serve it in our easy-to-make almond tart shells.
Gulab Shrikhand Recipe
(Makes about 2 cups )
- 2 cups (500g) full-fat Yogurt
- 5-6 tablespoons Icing Sugar (Powdered Sugar)
- 2 tablespoons Rosewater (Gulabjal)
- 2-3 tablespoons Rose Syrup (like Rooh Afza) or Grenadine Syrup
To make the Strained Yogurt:
Place a large piece of thin cloth (muslin or a handkerchief) over the mouth of a wide bowl. Carefully pour the full-fat yogurt into the bowl, directly on top of the thin cloth. Gather the edges of the cloth together, wrapping the cloth around the curd and gently squeeze to release the whey (liquid) from the curd. Tie the ends of the cloth to a tap or hook and allow the whey to drip out of the curd for at least three hours.
To make the Shrikhand:
After three hours, empty the strained curd or ‘chakka’ into a large bowl. Use a wooden spoon or spatula to beat the chakka for a few minutes. This helps to get rid of any lumps in the chakka.
Add the icing sugar, rosewater and rose syrup (or grenadine) to the chakka. Beat well to combine all the ingredients. Once the shrikhand is smooth, check for sweetness and add in some more icing sugar if required. Chill the shrikhand in the refrigerator for at least an hour. Serve the chilled shrikhand in decorative glasses as a pudding. The shrikhand can even be filled into our easy-to-make almond tart shells for an exotic dessert.
You could leave the curd wrapped in cloth to strain of its whey overnight. This results in a dry, firm ‘chakka’. We prefer it to have a soft and smooth texture and have strained the curd for just three hours instead.
Flavourings for the Shrikhand such as rosewater and rose syrup are optional. Two other flavours we’ve tried are Saffron & Cardamom Shrikhand (Kesar Elaichi) and Mango Shrikhand (Amrakhand). You could choose any flavour you like.
Homemade Shrikhand can be stored in an airtight container in the refrigerator for up to 2-3 days. It’s always best to refrigerate it because the curd component of the dessert might turn sour if the dish is left on the kitchen counter in warm weather.