Gulab Jamun Shrikhand Jars
Layered individual jars of saffron-cardamom shrikhand (hung curd), gulab jamun, and a ghee-toasted digestive biscuit base. A make-ahead Indian fusion dessert perfect for Diwali and festive gatherings.
Ingredients
For the Kesar Shrikhand
- 2 cups full-fat yogurt or 1.5 cups thick Greek yogurt, see notes
- 5-6 tablespoons powdered sugar adjust to taste
- 1/4 teaspoon cardamom powder
- 15-20 saffron strands a large pinch
- 2 tablespoons warm whole milk for blooming saffron
- 1/2 teaspoon kewra water optional
- 2 tablespoons pistachios roughly chopped
For the Biscuit Base
- 8 digestive biscuits plain Marie biscuits also work
- 1.5 tablespoons ghee melted
For Assembly
- 8 gulab jamuns homemade or store-bought canned
- dried rose petals, for garnish (optional)
- extra pistachios, crushed, for garnish
- saffron strands, for garnish (optional)
Instructions
Strain the Yogurt (Night Before)
- Line a fine mesh strainer with cheesecloth or muslin cloth. Pour in the yogurt and tie the cloth into a bundle.
- Hang it over a bowl in the fridge for at least 6 hours, ideally overnight. You should end up with about 1 cup of thick hung curd.
- If the curd is still slightly wet, squeeze it gently in the cloth before using.
Make the Shrikhand
- Bloom the saffron in 2 tablespoons of warm milk for 5 minutes until the milk turns golden.
- Combine the hung curd, powdered sugar, cardamom powder, saffron milk, and kewra water in a bowl. Whisk until smooth and silky.
- Fold in the chopped pistachios. Taste and adjust sugar. Refrigerate for at least 30 minutes until thick.
Prepare the Biscuit Base
- Crush the digestive biscuits in a zip-lock bag using a rolling pin, or pulse in a small blender until coarse crumbs form (not powder).
- Mix in the melted ghee until the crumbs hold together when pressed.
Assemble the Jars
- Add about 1.5 tablespoons of the biscuit-ghee mixture to the base of each jar and press lightly with the back of a spoon.
- Spoon or pipe the shrikhand generously over the biscuit layer, filling each jar about two-thirds full.
- Halve the gulab jamuns and nestle two halves on top of the shrikhand in each jar. Let the rose syrup drizzle down into the shrikhand layer.
- Garnish with crushed pistachios, rose petals, and a strand of saffron.
Chill and Serve
- Cover the jars with lids or plastic wrap. Refrigerate for at least 2 hours before serving.
- Serve cold, straight from the jar.
Notes
Yogurt: Use whole-milk yogurt with no stabilizers or gelatin added. Low-fat yogurt gives a thinner, sour shrikhand.
Straining: Do not rush — 6 hours minimum, overnight is best. Under-strained yogurt leads to watery shrikhand that won't hold its shape.
Greek yogurt shortcut: Use 1.5 cups of thick full-fat Greek yogurt drained for 2-3 hours in the fridge instead of straining your own yogurt overnight.
Sweetness: Canned gulab jamun is very sweet. Start with 4 tablespoons of powdered sugar and taste before adding more.
Gulab jamun shortcut: Canned gulab jamun from an Indian grocery store works perfectly. Halve them and let them drain on a plate for 1 minute before placing on the shrikhand so the dessert does not get too wet.
Make ahead: Shrikhand can be made up to 2 days ahead and refrigerated. Assembled jars keep for up to 2 days in the refrigerator, covered. The biscuit base softens slightly after 24 hours.
Storage: Store in an airtight container or covered jar in the refrigerator for up to 2 days.
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