Easy Gulab Jamun Yogurt Parfaits Recipe | Gulab Jamun Shrikhand Dessert
Gulab Jamun is a traditional Indian dessert made of fried dough balls soaked in syrup.
They are sweet, rich, and simply irresistible. These Gulab Jamun Yogurt Parfaits are a healthier version of the classic dessert, made with yogurt and fresh fruit.
These parfaits are perfect for any occasion. Serve them as a light dessert or snack or even for breakfast. They are packed with protein and fibre, and are sure to satisfy your sweet tooth.
Gulab Jamun Yogurt Parfait is a delicious fusion dessert made with cookie crumbs, shrikhand, and gulab jamun (vegetarian).
There are layers of creamy shrikhand, buttery cookie crumbs, and mouth-watering gulab jamuns topped with crunchy nuts in this Gulab Jamun Yogurt Parfait.
This dessert comes together in under 15 minutes if you have gulab jamuns and shrikhands on hand.
As well as being a great dessert for a crowd, it is also easy to make.
Rather than layering it in individual bowls, you can layer it on a big tray for a larger crowd.
You’ll see everyone singing your praises when you serve it for Diwali and other festivals or special events!
So, what are you waiting for? Give these Gulab Jamun Yogurt Parfaits a try!
How To Make Gulab Jamun Yogurt Parfait
Indulge in this Gulab Jamun Yogurt Parfait, which is filled with cookie crumbs, shrikhand, and gulab jamuns.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: Indian
Servings: 4 people
Author: Ranjeeta Nath Ghai
Ingredients
- 1 cup kesar elaichi shrikhand
- 8-10 marie biscuits (or biscoff cookies)
- 2 tbsp granulated sugar
- 1 tbsp unsalted butter-melted and somewhat cooled
- 4 gulab jamun-finely chopped
- 4 gulab jamun (halved)
- slivered nuts (for garnishing and decorating)
- edible silver leaves (for garnishing and decorating)
Cooking Instructions
- Sugar and cookies should be blended together after breaking the cookies into small pieces.
- Pulse to make a powder and transfer the powder to a bowl.
- Then add melted butter and mix until crumbs form.
- Fill a small shot glass (serving glass) with cookie crumbs around two teaspoons each. Use your fingers to gently press down. Follow the same procedure for all glasses.
- In a mixing bowl, combine chopped gulab jamun and shrikhand.
- Pipe the shrikhand mixture into the glasses above the cookie crust with a wide nozzle fitted with the shrikhand mixture.
- If you prefer, you can use a spoon to fill the glasses with the shrikhand mixture.
- Put a half jamun on top of each glass after cutting 4 gulab jamuns in half.
- Refrigerate the glasses for a few hours to chill. It is important to chill Shrikhand because it becomes thick as it chills.
- Garnish with nuts or silver leaves and serve once chilled!
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