Name: Rose Shrikhand: A Refreshing Indian Yogurt Dessert
Prep time: 10 min
Total time: 10 min
Ingredients: 500 gm Full-Fat Yogurt; 1/2 tbsp Rose Syrup; 15 Rose Petals (chopped, fresh); 1 tsp Rose Petals (dried, optional); 1 tbsp Sugar (or to taste, powdered); 1 tbsp Pistachios (chopped)

Rose Shrikhand: A Refreshing Indian Yogurt Dessert

10 minutes

1140 reads

4.58 from 7 votes

Indian

About Rose Shrikhand: A Refreshing Indian Yogurt Dessert

Escape to a culinary oasis with Rose Shrikhand, an exquisitely aromatic Indian yogurt dessert. Imagine the delicate sweetness of creamy yogurt infused with the calming essence of rose, a truly refreshing treat inspired by the traditional Shrikhand of Maharashtra and Gujarat.

This easy-to-make dessert is perfect for a warm afternoon or any occasion calling for a touch of elegance. Subtly sweet and bursting with floral fragrance, each spoonful offers a delightful escape.

Beyond its captivating flavor, Rose Shrikhand offers a unique way to experience the therapeutic benefits of rose, known for its relaxing and skin-enhancing properties. Indulge in a dessert that's both delicious and subtly restorative.

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Recipe Time & More

Prep10

Total10

Calories171 kcal

Serves

Served AsBreakfast Desserts Snacks

Recipe TasteSweet

Ingredients

For the Hung Yogurt

▢ 500 gm Full-Fat Yogurt

For the Rose Flavor

▢ 1/2 tbsp Rose Syrup
▢ 15 Rose Petals chopped, fresh
▢ 1 tsp Rose Petals dried, optional

For Sweetness and Garnish

▢ 1 tbsp Sugar or to taste, powdered
▢ 1 tbsp Pistachios chopped

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Instructions

Line a fine-mesh strainer with a cheesecloth or muslin cloth. Set the strainer over a deep bowl.
Pour the yogurt into the lined strainer.
Gather the edges of the cloth and tie a knot to secure the yogurt. Gently press to remove excess whey.
Place a heavy object on the tied cloth. This helps to further drain the whey. Refrigerate for at least 2 hours, or preferably overnight.
After 2 hours, the hung yogurt (chakka) will be thick and creamy. Transfer it to a mixing bowl.
If using dried rose petals, dissolve them in 1 tablespoon of warm water and set aside. This helps to rehydrate them and release their aroma.
Add the powdered sugar, chopped fresh rose petals, rehydrated dried rose petals (if using), and rose syrup to the hung yogurt.
Whisk the mixture until smooth and creamy. Alternatively, use a blender for a perfectly smooth texture.
Spoon the Rose Shrikhand into serving bowls or glasses. Garnish with chopped pistachios and a few fresh rose petals.
Chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the Shrikhand to firm up slightly.

Recipe Notes

Good To Know

For an extra luscious texture, use hung curd (yogurt that's been strained in a muslin cloth for several hours) to remove excess whey and achieve a thick, creamy consistency.
Infuse your syrup with a few crushed cardamom pods or a tiny pinch of saffron for a subtle layer of flavor that complements the rose without overpowering it.
For a vegan version, substitute dairy yogurt with thick coconut or almond yogurt and use a plant-based sweetener like agave syrup instead of powdered sugar.
Garnish just before serving with a mix of edible dried rose petals and chopped pistachios for vibrant color and a delightful textural contrast.

Expert Tips

Adjust the amount of rosewater to your preference. Start with a small amount and add more gradually, tasting as you go, to avoid an overpowering floral flavor.
For a smoother, more refined texture, blend the yogurt mixture in a food processor before assembling the dessert.
If using fresh rose petals, make sure they are pesticide-free and from a reputable source.

Storage Instructions

Store leftover dessert in an airtight container in the refrigerator for up to 3 days. The texture may change slightly upon refrigeration, but the flavor will remain delicious.