Gulab Jamun Shrikhand Jars

Gulab Jamun Shrikhand Jars have a cookie crust topped with creamy shrikhand and melt-in-mouth gulab jamuns! These pretty jars make the perfect festive treat!
5 from 1 vote
PREP TIME
15 mins
COURSE
Dessert
CUISINE
Pakistan/India
SERVINGS
4
CALORIES
178 kcal
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
INSTRUCTIONS

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!
NOTES
As a variation, you can also add gulab jamuns into the filling. Take 2 gulab jamuns and chop them into small pieces. Then mix these chopped pieces with the shrikhand and then pipe into the jars and finally top with a bigger piece.
This recipe can easily be doubled.

NUTRITION
Calories: 178kcal
Carbohydrates: 10g
Protein: 1g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 11mg
Sodium: 79mg
Potassium: 15mg
Fiber: 1g
Sugar: 2g
Vitamin A: 100IU
Calcium: 5mg
Iron: 0.4mg