Mini Gulkand Shrikhand Sweet Tarts is a no-cook Indian fusion dessert recipe made with Greek yogurt, and rose flavors. It's totally a showstopper dessert!
Make this shrikhand recipe in minutes and watch it disappear in seconds! It's that good!
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What is Shrikhand
This traditional dessert mainly hails from Maharashtra, Karnataka, and Gujarat. Nowadays everyone makes it though. It's a yogurt-based sweet dish.
In fact, shrikhand is a very basic no-cook recipe where thick yogurt is mixed with sugar, along with cardamom and saffron. It's lusciously smooth and creamy in texture.
Beetroot Halwa 🎥
Thick yogurt is key to the shrikhand recipe. To make it the traditional way, yogurt is hung for a couple of hours or overnight to drain out all the whey from it.
This hung curd or yogurt is also known as matha or chakka. My hack is to use Greek yogurt instead.
Making this dessert with Greek yogurt saves so much time and effort because it doesn't require to be hung. It's already thick.
Everyone's favorite dessert
You can make or get shrikhand in many different flavors. The most traditional and popular ones are Kesar (Saffron) Elaichi (Cardamom) Shrikhand, Mango Shrikhand, and Rose Shrikhand.
This mousse-like dessert is loved by all! In fact, it's so popular that it's always part of the wedding menu.
In fact, it's also served in the traditional Gujarati/Maharashtrian thali at restaurants beside it being served at every other major Indian festival.
My memories of shrikhand
My dad would get Shrikhand on special occasions which we would then devour to our heart's content. It was sold in tubs as well as smaller cup-sized containers.
I used to love the Kesar Elaichi Shrikhand so much that I could finish the entire cup by myself. I would lick the cup clean to make sure I got every last bit .
Even though this dessert was not a part of my cuisine, having Maharashtrian neighbors ensured that we didn't miss out on this wonderful dish.
No happy festive occasion of theirs was complete without some shrikhand. It was always on the menu. So yes, I do have a very deep connection with it.
What is gulkand
Gul means rose and kand means sweet in Hindi. Gulkand is a rose petal jam. It's aromatic, has a strong flavor, and is also a key ingredient in Indian Paan.
It was considered a royal delicacy similar to saffron. With gulkand, little is all you need. Since it has an overpowering taste, a small quantity is more than enough.
You can find gulkand on Amazon or in any Indian grocery store. It's also available in the frozen section.
Rose shrikhand is a popular flavor but not many add gulkand to it. I love adding gulkand to different recipes because it has a very unique flavor.
What are tarts
Tart or tartlets are normally baked pastry cups that are not very deep and filled with either sweet or savory fillings.
While many of you would have had gulkand flavored shrikhand before, I thought it would be a great idea to use it as a sweet-tart filling.
Since I wanted to keep the recipe very easy, I decided to make no-bake sweet tarts using mini tart pans! This is a cheat version that's still 100% effective.
No one will ever know that you didn't bake them! Plus, this gulkand shrikhand recipe will leave your guests pleasantly surprised.
Why make it
It's a good idea to make a yogurt-based dessert. We Indians like to eat yogurt at the end of every meal as it helps cool down the body especially if you have had something spicy.
It also introduces probiotics to the immune system. This dessert with Greek yogurt ticks off so many boxes! It definitely is a good idea.
I like making recipes like these on festive days or during the holidays. They are quick and easy to put together and you get a lot of time to spend with loved ones rather than in the kitchen.
- No-bake, no-cook recipe
- Can be made within minutes
- A fusion mini sweet tart recipe
- Requires minimal effort and no special gadget
- A fun recipe to make with kids
- Make it ahead of time
- A dessert made with Greek yogurt
- Looks appetizing and is delicious
- It's a showstopper party dessert
Who would have thought that a dessert made with Greek yogurt and rose flavors could look this good!
Ingredients needed 🧾
Yogurt - You can either use full-fat or low-fat Greek yogurt in this recipe. The traditional recipe calls for freshly hung curd.
If you want to make hung curd at home, use regular yogurt or dahi. Even homemade yogurt or curd will work in this recipe. Just ensure that it is not sour.
Then hang it using muslin or cheesecloth so that the excess whey drains out and you get thick yogurt. This whey can be used in curries, or to knead a dough.
Rose - We need it in all forms. There is rose syrup, rose water, edible rose petals, and gulkand in this recipe.
Sugar - I have used regular sugar and powdered it at home. Store-bought powdered sugar may have cornflour in it that will affect the taste.
Biscuits - Parle-G biscuits are what I have used. Feel free to use any other biscuits available to you like Marie, Good Day, Graham crackers, or Butterfingers.
Butter - I have used regular salted butter. If using unsalted butter, add ¼ teaspoon salt to the butter.
Other flavor-building ingredients are chopped pistachios for crunch, saffron, and cardamom powder.
Besides these ingredients, you will need mini tart pans. I have used the 4-inch tart pans which come with a detachable bottom.
How to make it 🔪
Preparing the tart base is very easy and simple. You just need two ingredients here.
- Break the biscuits and add them to a blender jar. Pulse till they become powder. There should be no big pieces else it will not hold the shape. This is crucial.
- Melt butter in a bowl.
- Add the biscuit powder to the bowl and combine it with the butter.
- On a baking tray, place the mini tart pans. Add a spoonful of this mixture on each tart pan. Spread and press it firmly using the back of the spoon. Chef Tip - Make sure to press it really well from all sides. Keep the layer a little thick. It will look pretty when you de-mold. Keep it in the fridge for 40 minutes. Do not leave it outside, it will break.
While that is chilling, prepare the gulkand shrikhand recipe.
- Add Greek yogurt to the same bowl that you used before.
- Then add the powdered sugar. Whisk till it becomes smooth and creamy. Do not over mix.
- Add rose syrup and rose water.
- Next add saffron,cardamom and gulkand.
- Mix it all together. Taste and add more sugar if needed. Cover and chill in the fridge till the 40 minutes timer for the tart goes off.
- Take out the tarts and the yogurt mixture. Fill the tarts with prepared shrikhand. Top it up with pistachios and edible rose petals. Chef Tip - Cover the tray with cling wrap and let it sit in the fridge for 2-3 hours or till it's time to serve. You can freeze it as well but it's not needed.
Serving suggestions 🍽
De-mold them carefully. Then serve these sweet gulkand shrikhand tartlets chilled. Get them out of the refrigerator only when it's time to serve.
If wondering which occasion to serve them, they are perfect for any occasion. Serve it at Indian festivals like Holi, Raksha Bandhan, Diwali, Gudi Padwa, Navratri, Ganesh Chaturthi, or Janmashtami.
These mini sweet tarts fit even other popular holidays like Halloween, Thanksgiving, Christmas, or New year. It's typically served as an after-meal dessert.
Do try this dessert made with Greek yogurt at your next party, birthday, get-together, family brunch, or potluck!
Alternatively, feel free to relish this cool and refreshing shrikhand as is without the tarts! Serve it with Puri because shrikhand puri is a favorite combination!
You can also set them in small earthen pots/matkas similar to Matka Kulfi or single-serve glasses minus the biscuits mixture.
Another way of serving this shrikhand is to prep them like you would for a parfait or cheesecake. Refer to my Chai Cheesecake Jars recipe to get an idea.
Top recipe tips 💭
Do not overmix the shrikhand else it will become runny. It should be thick and dense. This sweet recipe will work if using a mini tart pan. Any shape is fine.
Don't try with larger pans as there is no stabilizer used. BTW, to make these desserts even quicker, you can use store-bought ready tarts and fill them with this filling.
If you want you can remove the tarts from the tin before adding the gulkand shrikhand mixture. I removed them just before serving. Both work.
Recipe FAQs 📖
I have used Parle-G biscuits, but feel free to use whatever biscuits you have at hand like Marie, Good Day, digestive biscuits, Graham crackers, or Butterfingers.
Add half a teaspoon of salt to the mix if using unsalted butter. Adjust the quantity of sugar depending on your preference. Add more if your yogurt is a bit sour.
Instead of Greek yogurt, you can also use hung curd. Basically, you need yogurt with no water content. It should be thick and creamy.
Along with rose water, you can also add rose essence. Either of them can also be added. Add a pinch of nutmeg along with cardamom for more flavor.
Instead of white sugar, you can also use coconut sugar, dates, cane sugar, brown sugar, Stevia, Truvia sugar, or monk fruit in this mini tart recipe.
However, don't use icing sugar or powdered sugar from the store. It sometimes may contain cornflour which will affect the taste.
You can also decorate the shrikhand with tutti frutti candies, sprinkles, silver or golden vark, chopped nuts, saffron, fruits, or any other edible flowers.
Using this recipe as a reference, you can also make mini Mango Shrikhand Tarts or Elaichi Shrikhand Tarts!
Use seasonal fruits, chocolate, coffee, chai, or get creative and come up with your own variation.
You can make shrikhand vegan. Simply use any sweetened or unsweetened dairy-free yogurt. Also, use vegan butter.
The rest of the ingredients in this gulkand shrikhand recipe are naturally vegan. Use gluten-free biscuits.
These sweet tarts stay well in the fridge for 4-5 days. You can also freeze it. Thaw it overnight in the fridge and then consume.
You can also refrigerate or freeze the shrikhand and tarts separately.
Rose flavored treats
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Recipe 📖
Gulkand Shrikhand Sweet Tarts
Equipment
- Mini Tart Tins
Ingredients
To prepare the tarts
- 34 biscuits
- ½ cup salted butter
To prepare the shrikhand
- 1.5 cups Greek yogurt
- ¼ cup powdered sugar
- 1 tablespoon rose syrup
- 1 teaspoon rose water
- ⅛ teaspoon saffron
- ¼ teaspoon cardamom powder
- 2 tablespoon gulkand
For garnish
- 1-2 tablespoon chopped pistachios
- 1-2 tablespoon edible rose petals
Instructions
To prepare the tarts
- Break the biscuits and add them to a blender jar. Pulse till they become powder. There should be no big pieces else it will not hold the shape. This is crucial.
- Melt butter in a bowl. Add the biscuit powder to the bowl and combine it with the butter.
- On a baking tray, place the mini tart pans. Add a spoonful of this mixture on each tart pan.
- Spread and press it firmly using the back of the spoon. Make sure to press it really well from all sides. Keep the layer a little thick. It will look pretty when you de-mold.
- Keep it in the fridge for 40 minutes. Do not leave it outside, it will break.
- While that is chilling, prepare the gulkand shrikhand recipe.
To prepare the shrikhand
- Add Greek yogurt to the same bowl that you used before. Then add the powdered sugar.
- Whisk till it becomes smooth and creamy. Do not over mix.
- Add rose syrup and rose water. Next add saffron, cardamom and gulkand. Mix it all together. Taste and add more sugar if needed.
- Cover and chill in the fridge till the 40 minutes timer for the tart goes off.
- Take out the tarts and the yogurt mixture. Fill the tarts with prepared shrikhand. Top it up with pistachios and edible rose petals.
- Cover the tray with cling wrap and let it sit in the fridge for 2-3 hours or till it's time to serve. You can freeze it as well but it's not needed.
- De-mold them carefully. Then serve these sweet gulkand shrikhand tartlets chilled. Get them out of the refrigerator only when it's time to serve.
Notes
Nutrition
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