Rich and refreshing Shrikhand is always a welcome treat on special occasions and festivals, but this Rose Gulkand Shrikhand is a twist on traditional Shrikhand flavours and is even more inviting!

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A treat, not just to your taste buds, but also your eyes with its soft pink colour; this creamy Gulabi Shrikhand recipe is super delish.

Perfect on its own as a dessert or with some puris, this Rose Shrikhand (रोज श्रीखंड) is an ideal sweet to serve during Gudi Padwa, Dusshera, Ganpati, Diwali or Raksha Bandhan. Check out how to make Shrikhand at home from scratch with homemade chakka (hung curd) in a quick video below.

Quick, easy to follow video with step-by-step instructions of how to make Rose Gulkand Shrikhand at home:

This Rose Gulkand Shrikhand makes traditional Maharashtrian sweet “Shrikhand” unique and all the more delicious with sweetness of sugar balanced with tanginess of yogurt/curd and distinctive flavour and aroma of rose syrup and gulkand. This Rose Shrikhand is perfect to serve on special occasions and festivities, especially to those who are looking out for something unusual and want to try something new.

As easy as mixing everything together

Making this Indian sweet dish is extremely easy, almost like a child’s play. In this creamy dessert, hung curd/yogurt, sugar, rose syrup and gulkand (a sweet Indian preserve made out of rose petals) are mixed together until light and fluffy and that’s it. It is perfect sweet to make when you are in a hurry and want to feed a crowd, as it needs little effort and can be made well in advance yet taste absolutely delicious.

To get the perfect, thick and creamy texture that any Shrikhand should have, always use hung curd ONLY.

Some people make Shrikhand just by adding sugar to Greek yogurt / thick curd (dahi) only and not out of Hung Curd/Yogurt, especially ones living abroad. But this won’t give you a proper Shrikhand! No matter how thick your Greek yogurt or curd (dahi) is it will have some moisture, so you will need to separate the whey/moisture and prepare hung curd out of it otherwise your home made Shrikhand will become thin and watery and just taste like flavoured yogurt/curd and not Shrikhand!

To make hung curd you just need to tie Greek yogurt / thick full fat curd (dahi) in a muslin cloth, place it on a sieve, put a heavy weight on top and wait for 10 hours so that all the whey separates. If you live in a hot place, keep it in a refrigerator so that curd/yogurt doesn’t spoil and turn very sour.

Once you have hung curd, add rest of the ingredients in and mix until fluffy.

Try and use powered sugar as it will get mixed easily and quickly.

Green Cardamom (Elaichi) powder will add a nice flavour to your homemade Shrikhand.

Using dried rose petals is entirely optional in this Maharashtrian Shrikhand recipe, but they will make your Shrikhand look extra special, so add if you have them.

Mixing using an electric whisk will make your job very easy, but if you don’t have one, a normal whisk or even a large spoon/spatula will do the job but will take longer.

Cover and refrigerate this Gulkand Shrikhand for a couple of hours after mixing and serve chilled so that it is nice, cool and thick when serving.

You can also garnish with some slivered pistachios and dried rose petals if you like.

Enjoy this refreshing sweet with some hot pooris or even with chapatis, or as a side with the main meal or just on its own whenever you fancy a treat. The hint of rose flavour in this traditional Shrikhand recipe makes this Gulabi Shrikhand an immensely satisfying sweet. This easy Shrikhand recipe is also a great dessert/sweet option for people following a gluten free diet. Try it today and I’m sure you won’t be disappointed!

Check out the ,Recipe Card and ,Step-by-Step Instructions with Photos below.

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Recipe Card for Rose Gulkand Shrikhand:

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Step-by-step instructions with photos for Gulabi Shrikhand:

• Place a colander/strainer over a bowl.

• Place a muslin cloth over it and add Greek yogurt (Thick full fat curd) and tie the cloth.

• Place heavy weight over it and keep this in refrigerator for at least 10 hours.

• After 10 hours remove yogurt from refrigerator, untie muslin cloth and place hung curd / yogurt in a bowl.

• Add powdered sugar and mix with a spatula.

• Using an electric whisk (or a normal whisk/spatula/spoon if you don't have one) mix well until light and fluffy.

• Then add green cardamom (Elaichi) powder, rose syrup, gulkand (Rose Petal Jam) and dried rose petals (optional).

• Mix once more until well combined.

• Refrigerate again for a further 2 hours before serving.

• After 2 hours, mix and place some Shrikhand in a serving bowl and garnish with some slivered pistachios (Pista) (optional) and some dried rose petals (optional).

• Enjoy this delicious Rose Gulkand Shrikhand on its own or with some hot puris!

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