GULAB JAMUN SHRIKHAND JARS
Gulab Jamun Shrikhand Jars – layers of cookie crumbs, thick & creamy shrikhand and topped with gluab jamun!
These gorgeous parfait make the perfect festive treat! They are also easy to make in advance.
These Gulab Jamun Shrikhand Jars
✔ are easy to make
✔ can me made ahead of time
✔ make the perfect festive treat
✔ will be great for Diwali parties or potlucks!
This dessert can’t get any easier to make.
You start with making shrikhand at home. My recipe uses greek yogurt and is really simple to make.
However if you are really running short on time, you can even buy the shrikhand from Indian store.
Though I have to say, the homemade is so much better!
Once the shrikhand is done, it’s only about layering everything together.
There are three components to it!
Crust/Base: so the base of these jars is made of biscoff cookies.
Sarvesh if obsessed with them and I think they go really well in all sorts of desserts.
They are also very sweet so there’s no need to add extra sugar to the cookie crumbs.
But of course, you can use whatever cookies you have on hand.
Filling: is of course the kesar pista shrikhand. Thick and creamy cardamom flavored yogurt goes so well here.
I use only shrikhand for the filling but if you want, you can even add small gulab jamun pieces in the middle.
Topping: the jars are finally topped with gulab jamun! You can either make them at home or use store bought ones.
Honestly, I suggest buying from the stores to save you some time during the busy festive season.
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Once it’s all layered, chill the jars for few hours before serving.
That way the shrikhand becomes really thick and gives more texture to the dessert.
Make Ahead
If you are making these for your Diwali party, you can easily make these in advance.
In fact they are better when made in advance.
So you can make the shrikhand 1-2 days in advance and then make these jars a day ahead of when you plan to serve them.
Chill them overnight in the refrigerator and serve the next day.
Method
*Make shrikhand beforehand.
1- Add cookies to a food processor. I have used biscoff cookies here, you can use any cookie that you like.
2- Pulse to crush the cookies and then transfer them to a bowl.
3- Add melted butter to the bowl and mix it with the cookies.
4- Until the mixture resembles crumbs.
5- Now take the jars and add around 2 teaspoons cookie crumbs in each serving glass. Press lightly using your fingers.
6- Pipe shrikhand into the jars above the cookie crust. I have used a piping bag here, you can simply use a spoon.
7- Cut the gulab jamuns into half and top each jars with cut jamun.
8- Repeat with remaining jars. Place the jars in the refrigerator to chill for few hours. Shrikhand becomes thick as it chills so it’s important to chill.
Once chilled, serve immediately. You may garnish with nuts or decorate with edible silver leaves!
Cre: CookwithManali
