Make creamy Gulkand Shrikhand with hung curd, rose Gulkand, cardamom, and crunchy nuts. A simple, refreshing Indian dessert with a floral twist.
Love Shrikhand? Give the classic a floral twist with Gulkand. Made with thick hung curd, Gulkand, cardamom, and crunchy nuts, this easy dessert comes together without any elaborate cooking.
Ingredients
▪️ 2 cups thick curd
▪️ 3–4 tbsp Amrutam Gulkand
▪️ 2–3 tbsp powdered jaggery
▪️ ¼ tsp cardamom powder
▪️ 1 tbsp chopped pistachios and almonds for garnish
▪️ 1 tsp dried rose petals for garnish (optional)
Method
Step 1: Hang the Curd
Place the curd in a muslin cloth and hang it for 4–6 hours, or until all the excess whey drains out and you have thick, creamy hung curd.
Step 2: Whisk Until Smooth
Transfer the hung curd to a bowl and whisk until smooth and creamy.
Step 3: Add the Flavours
Add Gulkand, powdered jaggery or sugar, and cardamom powder. Mix gently until well combined.
Step 4: Chill
Refrigerate the Shrikhand for at least 1 hour to let the flavors come together.
Step 5: Garnish & Serve
Top with chopped pistachios, almonds, and dried rose petals. Serve chilled.
Ayurvedic Benefits
▪️Gulkand - Traditionally Cooling
Rose-based Gulkand is traditionally valued for its cooling and refreshing qualities, making it a lovely addition to a chilled dessert.
▪️Curd - Nourishing & Protein-Rich
Curd provides protein and calcium while giving Shrikhand its naturally creamy texture.
▪️Cardamom - Aromatic & Warming
Cardamom adds warmth and fragrance to balance the rich, cooling dessert.
▪️Nuts - Added Nourishment
Almonds and pistachios contribute healthy fats, protein, and minerals while adding a satisfying crunch.
Tips
▪️ Use thick, fresh curd for a naturally creamy Shrikhand.
▪️ Drain the curd well - excess whey will make the Shrikhand runny.
▪️ Add a little rose petal powder for a deeper floral flavour.
▪️ Chill well before serving for the best texture.
