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.
I have a thing with Indian dessert in jars.Last year I shared these Motichoor Ladoo Cheesecake Jars and you guys loved them!So this year I thought of sharing another dessert jar in form of these Gulab Jamun Shrikhand Jars.
Remember the Kesar Pista Shrikhand recipe that I shared on the blog earlier? I used the same shrikhand (creamy yogurt flavored with saffron, pistachios) to make these jars.
Ingredients
1.25 cups kesar pista shrikhand
6 cookies I used biscoff cookies
1 tablespoon unsalted butter melted & slightly cooled
4 gulab jamuns cut in half
nuts, edible silver leaves optional, to garnish & decorate
Method
* Make shrikhand beforehand. You can either use my homemade recipe or any that you like.
* Add cookies to a food processor. I have used biscoff cookies here, you can use any cookie that you like.
Pulse to crush the cookies and then transfer them to a bowl.
* Add melted butter to the bowl and mix it with the cookies until the mixture resembles crumbs.
* If using cookies which aren't very sweet, you might need to add some sugar along with the butter into the cookie crumbs.
* Now take the jars and add around 2 teaspoons cookie crumbs in each serving glass. Press lightly using your fingers.
* Pipe shrikhand into the jars above the cookie crust. I have used a piping bag here, you can simply use a spoon.
* Cut the gulab jamuns into half and top each jars with cut jamun.
* 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.