Rose Pistachio Shrikhand
Creamy rose pistachio shrikhand made with hung curd (or Greek yogurt), rose syrup, optional gulkand, cardamom, and chopped pistachios. A no-cook Indian yogurt dessert that chills into soft pink spoonfuls.
Equipment
- Muslin cloth or cheesecloth
- Colander and deep bowl for hanging
- Mixing bowl
- Whisk or spatula
- Airtight container for chilling
Ingredients
For the hung curd
- 2 cups full-fat plain yogurt (dahi) 480 g, not sour; yields about 1 cup thick hung curd
Shortcut (skip hanging)
- 1 cup plain full-fat Greek yogurt 240 g, unsweetened and chilled
For flavoring
- 2-3 tablespoons rose syrup start with 2; add more to taste and color
- 1 tablespoon gulkand (rose petal jam) optional, for depth
- 2-3 tablespoons powdered sugar only as needed after tasting
- 1/4 teaspoon ground green cardamom (elaichi)
- 3 tablespoons finely chopped pistachios divided; 2 tablespoons folded in, 1 tablespoon for garnish
- 1 teaspoon dried edible rose petals optional, crushed, for garnish
- 1-2 teaspoons cold milk optional, only if the mixture is too stiff to fold
Instructions
Hang the curd (skip if using Greek yogurt)
- Line a colander with muslin or a double layer of cheesecloth. Set it over a deep bowl.
- Spoon in the yogurt. Gather the cloth corners, twist gently, and tie. The bundle should not sit in the collected whey.
- Refrigerate 6 to 8 hours, or overnight, until the mass feels dense and almost cream-cheese-like. Discard the whey (or save it for kneading dough). You want about 1 cup thick hung curd.
Make the rose pistachio shrikhand
- Transfer hung curd or Greek yogurt to a wide bowl. If the surface looks wet, blot lightly with a clean paper towel.
- Add rose syrup, gulkand if using, and cardamom. Fold with a spatula or whisk gently until the color is even and pale pink. Avoid aggressive whipping, which can loosen the set.
- Taste. Add powdered sugar 1 tablespoon at a time only if you want more sweetness. Rose syrup and gulkand already bring sugar.
- Fold in 2 tablespoons chopped pistachios. If the mixture is too stiff to scoop, loosen with 1 teaspoon cold milk at a time. Stop before it turns pourable.
- Cover and chill at least 1 hour, ideally 2, so the flavors settle and the texture firms.
- Spoon into small bowls or glasses. Garnish with the remaining pistachios and crushed rose petals. Serve cold.
Notes
Sweetness: Rose syrup brands vary a lot. Whisk syrup and gulkand in first, rest 5 to 10 minutes, then decide on powdered sugar.
Color: A soft blush is enough. Extra syrup for deeper pink can tip the dessert toward candy-sweet.
Greek yogurt: Choose plain, unsweetened, full-fat. If it slips easily from a spoon, strain 1 to 2 hours first.
Gulkand vs syrup: Syrup gives color and perfume. Gulkand adds chewy rose petal bits and a jammy depth. Using both is my favorite for festival bowls.
Storage: Airtight in the refrigerator up to 3 days. A thin whey line on top is normal; stir it back or pour it off if there is only a little.
Jaggery option: You can use finely powdered jaggery instead of powdered sugar. Add it after the rose syrup, rest a few minutes so it dissolves, then taste. The color may go a shade warmer and less pink.
Tried this recipe?Let us know how it was!