Gulab Khaas Mango Shrikhand (Rose-Flavored Mango Yogurt Dessert)

Gulab Khaas Mango Shrikhand (Rose-Flavored Mango Yogurt Dessert)

A silky, creamy, lightly rose-scented dessert where Gulab Khaas mango truly shines.

Ingredients:

 

- 2 cups thick hung curd (yogurt strained overnight)

- 1 cup Gulab Khaas mango pulp (freshly pureed)

- 3 tablespoons powdered sugar (adjust to taste)

- 1/2 teaspoon rose water (optional but amazing)

- A few strands of saffron (soaked in 1 tbsp warm milk)

- 1/4 teaspoon cardamom powder

- 2 tablespoons chopped pistachios (for garnish)

- Fresh Gulab Khaas mango cubes (for topping)

 

Method:

 

1. Prepare the Hung Curd: 

   - Take plain curd, place it in a muslin cloth, and hang it for 6–8 hours (or overnight) to remove all the water.

   - You’ll get thick, creamy curd — this is key for silky shrikhand.

 

2. Blend the Mango: 

   - Peel and puree fresh Gulab Khaas mangoes. 

   - Strain if needed to remove fibers — you want a smooth puree.

 

3. Mix the Base: 

   - In a large bowl, whisk the hung curd until smooth.

   - Add powdered sugar, rose water, cardamom powder, and saffron milk.

   - Fold in the mango pulp gently. 

   - Taste and adjust sugar if needed (Gulab Khaas is naturally sweet, so don't over-sweeten!).

 

4. Chill: 

   - Cover and refrigerate for at least 2–3 hours — shrikhand tastes best when cold and flavors have mingled.

 

5. Garnish and Serve: 

   - Scoop into pretty bowls.

   - Top with chopped pistachios, saffron strands, and fresh mango cubes.

 

Serving Ideas:

 

- Serve it chilled, after a light Indian meal.

- You can also fill it into mini tart shells for a fusion dessert twist!

- Or pair with warm puris for a very traditional treat.

 

Why This Recipe?

 

- Gulab Khaas' gentle floral notes bloom beautifully when paired with rose water and cardamom.

- The shrikhand texture allows its natural mango richness to stay the star of the dish.

- It’s simple, luxurious, and truly memorable.

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