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Rose shrikhand is a very delicious Indian yogurt-based dessert recipe that is flavored with rose petals. This shrikhand is made from hung curd and rose petal syrup.
Shrikhand is one of my favourite Indian dessert recipes, and I have already shared two of my favourite recipes, kesar shrikhand and mango shrikhand, here on the blog.
Shrikhand facts
According to Wikipedia, Shrikhand is originally an ancient Indian (Mharashtrian) recipe founded in 400 BC. Shrikhand is considered as the oldest dessert in Indian cuisine.
Shrikhand is very popular in both Gujarat and Maharashtra.
My summers are usually incomplete without mango shrikhand, but this is my first summer in Canada, and I am still learning and settling down, so this summer, I am adapting the taste of Mexican mangoes and exploring new ingredients. However, this rose(gulab) shrikhand is a pure indian recipe. 🙂
Ingredients
Hung curd - Main ingredient of the recipe. You can use greek yogurt too. However, if you are using regular curd then you have to make hung curd from it first as we need a thick yogurt.
Sugar - main sweetener of the recipe. You can use your preferred sweetener instead of sugar.
Other - dry rose petals, cardamom powder, dry fruits, and pink food color are required. You can even use gulkand (rose petal jam) in this recipe. It will enhance the flavors.
Similar recipes on the blog,
FAQs
Yes, rose shrikhand is an excellent make-ahead dessert. Prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors develop even better as it chills.
Absolutely. Thick plain Greek yogurt works well as a substitute for traditional hung curd and saves time since it already has most of the whey removed.
Rose shrikhand has a creamy, rich, and mildly tangy flavor with delicate floral notes from rose syrup or rose essence. Cardamom and nuts add extra aroma and texture.
Rose shrikhand can become runny if the yogurt has not been strained properly or if too much rose syrup is added. Use thick hung curd and add liquid ingredients gradually to maintain a creamy consistency.
Rose shrikhand stays fresh for up to 3 days when stored in an airtight container in the refrigerator. Stir gently before serving if any moisture separates.
Recipe
Rose Shrikhand
Ingredients
- 2 cups Plain yogurt
- ⅓ cup Sugar, or sweetener *adjust according to your taste
- ¼ cup Nuts, chopped
- 1 tablespoon Dry rose petals
- ¼ cup Milk, warm
- 1 tablespoon Gulkand, optional
- Hung curd recipe
- a pinch Cardamom powder
- 1 drop Pink food color, optional, for pink hue
Instructions
- Soak rose petals into warm milk first.
- Place the strainer in a deep bowl.
- Also place kitchen cotton towel or muslin cloth on the strainer.
- Pour fresh curd on the cloth. Tie the cloth tightly and refrigerate it for 1 hour. You will see that the liquid has drained off.2 cups (473.18 ml) Plain yogurt
- Transfer the drained curd in a mixing bowl.
- Add sugar.⅓ cup (66.67 g) Sugar
- Add cardamom powder, nuts, rose petal, gulkand, and milk, pink food color.¼ cup (36 g) Nuts, 1 tablespoon Dry rose petals, ¼ cup (59.15 ml) Milk, 1 tablespoon Gulkand, a pinch Cardamom powder, 1 drop Pink food color
- Mix it well.
- Serve chilled.
Priya, this is just gorgeous! So creamy, light and floral. We have dried rose tea buds so we are ready to go. Love that delicate pink color. So pretty!
THank you so much 🙂
Priya, I have had the mango shrikhand but not rose. Also, I'd no idea it was so easy to make. I make a hung greek yogurt and honey dessert that's very similar, so I'll be trying this one for sure.
THank you so much Ron 🙂 I will try your honey and hung greek yogurt version for sure. sounds delicious 🙂
What a beautiful colour! Lovely recipe 😍
Wow - this sounds heavenly. I love rose-scented desserts, and I love that this is made with the rose petals.
So profound and delicate this one with edible flowers Priya ! Heaven !
Me and my wife loves shrikhand puri. Would love to try your version. From where did you purchased dry rose petals
Neat dish. I've never had this, but now I'm longing to make it. Thanks!
What a beautiful recipe, Priya. I've never seen anything quite like it. I don't have much experience cooking with rose petals, but this is inspiring! 🙂 ~Valentina
Thank you Valentina:) I am sure you will Love this.