Easy Gulkand Shrikhand Recipe | Festive Indian Dessert
<10 min,  Dessert,  Vegetarian

Easy Gulkand Shrikhand Recipe | Festive Indian Dessert

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Quick and easy gulkand shrikhand recipe made with just 6 ingredients. This rich delicacy can be an excellent offering for our Lord Ganesha on Ganesh Chaturthi. So this year lets celebrate the arrival of Ganpatiji by making this easy bhog/prasad at our home.

“Ganpati Bappa, Moreya; Mangal Murti, Moreya”

Easy Gulkand Shrikhand Recipe | Festive Indian Dessert

What is Gulkand?

Gulkand is the sweet preserve of rose petals or a jam made with rose petals. It is most commonly used as an ingredient in making “paans”. Other than this gulkand is also used in various Indian desserts like burfi, peda, ladoo, milkshakes, thandai, ice cream etc. It is said to be rich in antioxidants and can treat stomach disorders.

What is Shrikhand?

Shrikhand is a creamy Indian dessert that is made with hung curd/strained yoghurt which is also known as chakka, sugar and a few spices. As per the traditional and the most common recipe, this sweet dish is flavoured with cardamom powder and saffron. Garnished with chopped nuts. But it can also be made with many other ingredients. Like for example, mango shrikhand, strawberry shrikhand, chocolate shrikhand, Kesar-Pista shrikhand and many more. So in this recipe, I have made shrikhand with gulkand or rose petal preserve.

For the recipe video, scroll down or visit my IGTV

Prep Time: 10 min

Resting Time: 5 hours | Cooling Time: 30 min

Total Time: 10 min (excluding resting and cooling time)

Serves: 4 people

Ingredients:

600g full-fat curd or yoghurt, approx. 3 cups
2 tbsp gulkand or candied rose petals
1 tbsp warm milk
2 pinch saffron
2-3 green cardamom pods, only seeds and powdered
1/2 cup icing or powdered sugar
Chopped cashews and pistachios, for garnishing

Directions:

To make hung curd or chakka:

Take a bowl and place a strainer over it. Line it with a muslin cloth. Pour yoghurt into it.

Bring the edges of the cloth together and tie it. Now you can place a heavy bowl or mortar over it and keep it in the strainer. Or you can hang it from a hook. Don’t forget to place a bowl under it.

Allow it to drain for around 4-5 hours. You will notice the whey/water will start dripping from the yoghurt into the bowl.

After 5 hours, untie the muslin cloth and transfer the hung curd into a bowl.

To make gulkand shrikhand:

In a small bowl, pour warm milk and add the saffron strands. Mix well and keep it aside for an hour or until the milk becomes yellow in colour.

Then add gulkand, saffron milk, green cardamom powder and icing sugar into the hung curd.

Using a whisk, start mixing all the ingredients together. Keep whisking until the mixture is smooth and creamy. Gulkand Shrikhand is ready!

Optional Step: Place a piping bag fitted with a star nozzle (Wilton 1M) into a glass. After that with a spatula or spoon, pour the shrikhand into the bag.

Then pipe the shrikhand into the serving bowls. Or you can simply pour the shrikhand into the bowls with the help of a spoon.

Keep the bowls in the refrigerator for 30 minutes. Before serving, garnish with chopped cashews and pistachios. Serve chilled.

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Easy Gulkand Shrikhand Recipe | Festive Indian Dessert
Gulkand Shrikhand Recipe

Easy Gulkand Shrikhand Recipe

Sneha Paul
Quick and easy gulkand shrikhand recipe made with just 6 ingredients. This rich delicacy can be an excellent offering for our Lord Ganesha on Ganesh Chaturthi.
Prep Time 10 mins
Resting + Cooling Time 5 hrs 30 mins
Total Time 10 mins
Course Dessert
Cuisine Indian
Servings 4 people

Ingredients
  

  • 600 g full-fat curd or yoghurt approx. 3 cups
  • 2 tbsp gulkand or candied rose petals
  • 1 tbsp warm milk
  • 2 pinch saffron
  • 2-3 green cardamom pods only seeds and powdered
  • 1/2 cup icing or powdered sugar
  • Chopped cashews and pistachios for garnishing

Instructions
 

To make hung curd or chakka:

  • Take a bowl and place a strainer over it. Line it with a muslin cloth. Pour yoghurt into it.
  • Bring the edges of the cloth together and tie it. Now you can place a heavy bowl or mortar over it and keep it in the strainer. Or you can hang it from a hook. Don’t forget to place a bowl under it.
  • Allow it to drain for around 4-5 hours. You will notice the whey/water will start dripping from the yoghurt into the bowl.
  • After 5 hours, untie the muslin cloth and transfer the hung curd into a bowl.

To make gulkand shrikhand:

  • In a small bowl, pour warm milk and add the saffron strands. Mix well and keep it aside for an hour or until the milk becomes yellow in colour.
  • Then add gulkand, saffron milk, green cardamom powder and icing sugar into the hung curd.
  • Using a whisk, start mixing all the ingredients together. Keep whisking until the mixture is smooth and creamy. Gulkand Shrikhand is ready!
  • Optional Step: Place a piping bag fitted with a star nozzle (Wilton 1M) into a glass. After that with a spatula or spoon, pour the shrikhand into the bag.
  • Then pipe the shrikhand into the serving bowls. Or you can simply pour the shrikhand into the bowls with the help of a spoon.
  • Keep the bowls in the refrigerator for 30 minutes. Before serving, garnish with chopped cashews and pistachios. Serve chilled.
Keyword festive Indian dessert, ganesh chaturthi prasad, shrikhand recipe

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

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