Last Diwali, we had cousins over right after a very spicy Gujarati thali. My aunt handed everyone a small cup of shrikhand from the fridge, and the whole table went quiet in the best way. Cool, sweet, and just floral enough. That memory is why I started playing with Gulkand Shrikhand Tarts: the same soothing yogurt dessert, but in a crisp mini shell you can pick up at a party.
These gulkand shrikhand tarts are fully no-bake. You hang curd once, press a simple biscuit crust, and spoon in rose-scented filling. No oven and no gelatin. This is my hung-curd version with a pistachio-kissed shell that holds up when you chill it properly.
If you already love bowl-style shrikhand, start with our Easy Mango Shrikhand (Amrakhand) and come back here when you want a festive plate dessert.
What is Shrikhand?
Shrikhand is a classic Indian yogurt dessert from Gujarat and Maharashtra. Thick yogurt (hung curd, or chakka) is sweetened and flavored, usually with cardamom and saffron. It is creamy, tangy-sweet, and meant to be served cold, often after a rich meal.
I make shrikhand the home way: full-fat dahi tied in muslin for four to six hours (or overnight in the fridge). The whey drips out and you are left with dense curd that whips smooth without turning watery. Greek yogurt works in a pinch, but hung curd gives a softer, more traditional tang.
Tip from my kitchen: Whisk only until smooth. If you beat shrikhand like cake batter, it loosens and your tart filling will slump. Gentle folds, then chill.
What is Gulkand?
Gulkand (rose petal preserve) is an aromatic sweet made from rose petals and sugar. A little goes a long way. It is the same floral note you taste in paan, but in dessert form it pairs beautifully with cardamom and saffron.
For these tarts, gulkand carries the rose flavor so you do not need heavy rose syrup. I add a small splash of rose water only if the jar I have is mild. Taste the filling before you spoon it into the shells.
Why You’ll Love This Recipe
- No oven: crust sets in the fridge; filling stays no-cook
- Make-ahead friendly: bake-free shells up to two days ahead; fill the day you serve
- Party-ready: eight to ten mini tartlets fit on one platter
- Cooling finish: yogurt dessert after spicy festival food
- Kid-friendly portions: small bites, easy to share
Perfect For Festive Tables
Serve these for Holi, Raksha Bandhan, Diwali, or any summer dinner when you want something light after heavy mains. They also sit well beside a kheer spread. If you are building a sweets table, add Easy Rice Kheer with Millet Swaps for a warm option next to these chilled tartlets.
Prefer a traditional pairing? Spoon the same gulkand shrikhand into small glasses and enjoy with puri on the side, the way many families serve shrikhand puri. For another chilled make-ahead cup dessert, our kesar badam chia pudding is a nutty saffron line when you skip the tart shell.
Nutrition Highlights
- Protein and probiotics from strained yogurt
- Calcium from full-fat dairy (use fortified coconut yogurt for vegan)
- No refined flour in the filling; crust uses biscuits you can swap for GF brands
- Portion control built in with mini tart rings
For vegetarian diets, this is a nourishing dessert that still feels celebratory without deep-frying.
Gulkand Shrikhand Tarts
Equipment
- Mini tart pans (about 3 inch) with removable bottoms
- Fine mesh strainer and muslin or cheesecloth
- Food processor or rolling bag for biscuit crumbs
Ingredients
For the tart shell
- 180 g Marie or digestive biscuits
- 2 tbsp pistachio meal or finely ground pistachios
- 1 tbsp granulated sugar
- 1/8 tsp cardamom powder
- 6 tbsp salted butter melted; use coconut oil for dairy-free
For the gulkand shrikhand filling
- 2 cups hung curd from about 4 cups full-fat dahi, strained 4–6 hours
- 1/4 cup powdered jaggery or cane sugar up to 1/3 cup; to taste
- 1 1/2 tbsp gulkand mashed smooth
- 1/4 tsp cardamom powder
- 6 saffron strands bloomed in 1 tbsp warm milk or water
- 1/2 tsp rose water optional
- 2 tbsp warm milk only if filling is too thick to spoon
Garnish
- 2 tbsp pistachios finely chopped
- 1 tbsp dried edible rose petals
Instructions
Make the tart shell
- Blitz biscuits, pistachio meal, sugar, and cardamom to fine crumbs with no large pieces.
- Stir in melted butter until the mixture looks like wet sand and holds when pressed.
- Press firmly into 8–10 mini tart pans (about 3 inch), coating the base and sides in an even layer.
- Chill on a tray at least 45 minutes, or up to overnight covered.
Make the filling
- Line a strainer with muslin, add dahi, and drain in the fridge 4–6 hours until thick hung curd forms. Discard whey or save for curries.
- Whisk hung curd with powdered jaggery until smooth and glossy. Stop as soon as it looks creamy; over-whisking makes it runny.
- Fold in gulkand, cardamom, bloomed saffron, and rose water if using. Taste and adjust sweetness.
- Chill the filling 20 minutes while the shells finish setting.
Assemble and serve
- Spoon shrikhand into each chilled shell, mounding slightly.
- Top with chopped pistachios and edible rose petals.
- Cover loosely and refrigerate at least 2 hours before de-molding.
- De-mold just before serving and keep chilled until the platter is on the table.
Notes
FAQs
Can I use Greek yogurt instead of hung curd?
Yes. Use thick, full-fat Greek yogurt and strain it for an hour if it looks loose. Flavor is slightly tangier than dahi, so you may need a little less sugar.
Can I make this vegan?
Use thick coconut yogurt strained the same way, and coconut oil instead of butter in the crust. Pick dairy-free biscuits. The set is softer, so serve in the molds or small glasses.
Why did my tart shell crumble?
Usually crumbs were too coarse, butter was too cool, or the shell was not pressed firmly. Chill at least 45 minutes and de-mold only when cold.
Can I skip gulkand and use only rose water?
You can, but start with ¼ tsp rose water and more sugar. Gulkand adds body and depth plain rose water does not.
How long do these keep in the fridge?
Filled tartlets are best within 3 days. Shells alone keep 2 days covered; add filling the day you serve for the neatest slices.
Can I freeze shrikhand tarts?
I do not recommend freezing the assembled tartlets; the shell softens and the filling weeps. Freeze shrikhand alone in a container if needed, thaw overnight in the fridge, and serve in glasses instead.
Why not use a large tart pan?
This filling has no stabilizer. Mini shells support the weight. For a big dessert, serve shrikhand in a trifle bowl with crumbled crust on top.
These gulkand shrikhand tarts are my answer when I want something elegant but still doable on a busy festival day. The oven stays off, the fridge does the work, and guests get their own little portion without a serving spoon fight.
If you try them, leave a comment and tell me: do you prefer hung curd shrikhand or a quicker Greek yogurt version at home?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
