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extreme close up of one gulkand shrikhand sweet tart
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Gulkand Shrikhand Sweet Tarts

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!
Course Dessert
Cuisine fusion, Indian
Prep Time 5 minutes
Cook Time 10 minutes
Setting time 30 minutes
Servings 6 tarts
Calories 496.82kcal

Equipment

  • Mini Tart Tins

Ingredients

To prepare the tarts

To prepare the shrikhand

For garnish

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

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.

Nutrition

Calories: 496.82kcal | Carbohydrates: 50.44g | Protein: 8.74g | Fat: 29.2g | Saturated Fat: 13.23g | Polyunsaturated Fat: 2.41g | Monounsaturated Fat: 11.61g | Trans Fat: 0.62g | Cholesterol: 54.5mg | Sodium: 454.18mg | Potassium: 140.01mg | Fiber: 1.12g | Sugar: 20.73g | Vitamin A: 523.47IU | Vitamin C: 0.61mg | Calcium: 81.51mg | Iron: 1.76mg