Shrikhand With Jaggery) And Gulkand (Rose Petal Preserve)
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About Shrikhand With Jaggery) And Gulkand (Rose Petal Preserve)
Shrikhand is a beloved Indian dessert crafted from silky hung curd, traditionally flavored with cardamom, saffron, and nuts, and sweetened with sugar. In this healthier twist, jaggery replaces sugar, infusing the dessert with a rich, earthy sweetness while retaining all the classic charm.
What sets this recipe apart is the addition of homemade Gulkand—rose petal preserve—prepared with jaggery instead of sugar. Gulkand brings a delightful rosy aroma and natural cooling properties, making the shrikhand irresistibly fragrant and refreshing. The fusion of creamy curd, aromatic cardamom, and floral notes of rose creates a summer dessert that's both light and nourishing.
Rich in vitamins C, A, and D, curd strengthens the immune system and aids digestion, making this treat as wholesome as it is delicious. Perfect for kids and adults alike, this Shrikhand with Jaggery and Gulkand is sure to become a family favorite for its taste and health benefits—an ideal sweet ending to any North Indian meal!
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Recipe Time & More
Ingredients
- 1 Cup Hung Curd
- 1/2 Cup Jagerry
- 4.5 Cardamom Powder (Elaichi, pound them to form)
- 1 tsp Gulkand (rose petal preserve)
- 1/2 tsp Syrup (rose)
- 1 tbsp Dry Fruits (Grated, as per choice (pistachios, almonds, cashew grated dry fuits)
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Instructions
- To make the hung curd. Put the cloth over the strainer and pour the curd over the cloth.Tie the cloth and leave it hanging overnight. We need to ensure that water is strained out of the curd fully. Approx. 1.5 cups of hung curd from 1 liter of curd.
- Transfer hung yogurt to a large mixing bowl. Add Jaggery, rose syrup, cardamom powder, gulkand and whisk well until jaggery is dissolved and yogurt becomes creamy.
- Pour Shrikhand into serving bowls, Garnish with grated dry fruits and chill for at least 1 hour before serving.
Recipe Notes
Serve this delicious Shrikand with Poori, or just as a cool dessert after lunch or dinner.
When you mix Gulkand, the rose petals will not mix well in the Shrikhand, just leave them as is, don’t crush them too much, while eating they will give you delicious flavor.
You can also add fruits which are loved by your kids to this Shrikhand.
Additional Tips
- For a more intense rose flavor, add a few drops of edible rose water or a pinch of dried rose petals when mixing the gulkand into the shrikhand, but be cautious not to overpower the delicate cardamom notes.
- To achieve an extra creamy texture, whisk the hung curd with a hand blender or stand mixer for several minutes before adding the jaggery and gulkand—this aerates the dessert and gives it a luxurious mouthfeel.
- If you like a crunchy contrast, lightly toast the dry fruits (such as pistachios, almonds, or cashews) in ghee before sprinkling them on top, which enhances both flavor and texture.
- Serve shrikhand chilled in small earthen pots or glass bowls, garnished with a swirl of gulkand syrup and a scattering of edible rose petals for an elegant presentation, especially for festive occasions.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Sugar: 3g
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This is exactly what I was looking for!
I’m eager to make this recipe!
This is perfect! Can’t wait to taste it.
Absolutely wonderful! Can’t wait to make it.