Loaded with the goodness of cookie crumbs, shrikhand, and gulab jamun, this Gulab Jamun Yogurt Parfait is a must-try fusion dessert this Diwali (vegetarian).
Here are some more fusion desserts that you may like – Rasmalai Trifle, Paan Truffles, Jalebi White Chocolate Bark, Rabdi Gulab Jamun Parfait, and Paan Panna Cotta.
About Gulab Jamun Yogurt Parfait
This Gulab Jamun Yogurt Parfait has delicious layers of buttery cookie crumbs, creamy shrikhand, and mouth-watering gulab jamuns topped with crunchy nuts.
If you have gulab jamun and shrikhand ready, this fusion dessert comes together in under 15 minutes.
It is a great dessert to make for a crowd as well. Instead of layering it in individual bowls, layer it in a big tray for a larger crowd.
Serve it for Diwali, other festivals, or special occasions, and see everyone singing your praise!
This recipe can easily be doubled or tripled.
For The Cookie Layer
You will need biscoff cookies, granulated sugar, and unsalted butter. If you can’t find biscoff cookies, use any digestive biscuit instead.
For The Topping
Shrikhand – I have used my homemade Kesar Elaichi Shrikhand, which complements the cookie layer and gulab jamun but feel free to use store-bought shrikhand if you have a time crunch.
You can also experiment with flavored shrikhand to experiment with this parfait.
Gulab Jamun – Make them at home or get them from any Indian mithai shop.
Nuts and Edible Silver Leaves – Garnish the parfait with slivered almonds, pistachios, and dried rose petals. You can make it look more festive with edible silver leaves.
Serve Gulab Jamun Yogurt Parfaits for festivals such as Diwali, Holi, or Raksha Bandhan.
It is also an excellent fusion dessert for house parties, special occasions, or weekend meals.
Once assembled, these parfaits will last for about 2-3 days in a covered jar in the refrigerator.
It is also a great “make ahead” dessert that can be prepared 24-48 hours before and stored in the refrigerator.
You Might Also Like
Gulab Jamun Yogurt Parfait Recipe
- 1 cup kesar elaichi shrikhand
- 8-10 biscoff cookies (or marie biscuits)
- 2 tablespoons granulated sugar
- 1 tablespoons unsalted butter (melted and slightly cooled)
- 4 gulab jamun (finely chopped)
- 4 gulab jamun (cut in half)
- slivered nuts (as required, to garnish and decorate)
- edible silver leaves (as required, to garnish and decorate)
- Break the cookies into small pieces and add them to a blender along with sugar.
- Pulse to make a powder.
- Transfer the powder to a bowl.
- Add melted butter to the bowl and mix until the mixture resembles crumbs.
- Now take a small serving glass (shot glass) and add around 2 teaspoons of cookie crumbs to it. Press lightly using your fingers.
- Prepare all the glasses in the same manner.
- Now mix chopped gulab jamun with shrikhand.
- Fill the shrikhand mixture into a piping bag fitted with a wide nozzle.
- Pipe shrikhand into the glasses above the cookie crust.
- Note – You can also fill the shrikhand mixture into the glasses using a spoon.
- Cut 4 gulab jamuns into half and top each glass with a half jamun.
- Place the glasses in the refrigerator to chill for a few hours. Shrikhand becomes thick as it chills so it's important to chill.
- Once chilled, garnish with nuts or decorate with edible silver leaves and serve!
Did you make this recipe? Let me know!