Shrikand Trifle

Traditional Indian sweet dish with an international twist!

Shrikand Trifle

Servings: 4


Traditional Indian sweet dish with an international twist!


For Shrikand

For Spiced jaggery syrup

For Fruits layer


For Shrikand

  1. To make hung curd, line sieve with a muslin cloth, pour in the curd and let the water (whey) drain for at least 2 hours OR tie the cloth with the curd to a tap over a sink and let whey drain away. Discard whey.

  2. In a bowl put the hung curd. Add some of the powdered or icing sugar and mix well with hand whisk. Taste and if too sour add some more icing sugar as per taste. Add the saffron strands and cardamom powder. Mix well with hand whisk.

  3. Chill in refrigerator. May serve only the chilled

  4. shrikand too in individual bowls garnished with slivered

  5. nuts or serve as a trifle as given below.

For Spiced Jaggery syrup

  1. Put all ingredients in a saucepan (except rose water), keep over heat and stir until the jaggery dissolves.

  2. Then bring to boil. Then simmer for 10 to 15 mins or till the syrup turns a bit thick. This depends on the quality of jaggery used too. Sometimes it may not thicken too much but do let it simmer for the above mentioned time to let the syrup be infused with the flavour of the spices and also let the quantity of the liquid reduce to about 300 ml.

  3. Remove from heat, add rose water and stir. Cool and chill in refrigerator. May also serve syrup at room temperature.

For Fruit layer

  1. Peel and chop fruits as required. Put chopped fruits in a bowl. May sprinkle fruits like apple with lemon juice to prevent it from darkening. If serving later, cover the bowl with cling film and refrigerate till serving time.

At serving time

  1. Take 2 or 4 parfait glasses or dessert bowls. Pour a tbsp

  2. or two of the spiced jaggery syrup into each bowl.

  3. Then put some chopped fruits. Top with 2 or 3 tbsps of

  4. chilled shrikand. Garnish with slivered nuts/ zest as per

  5. choice.

  6. Serve immediately!


Prepare all the 3 parts of the trifle – syrup, shrikand, fruits and refrigerate. Assemble only at serving time as the syrup and fruits may make shrikand too watery.
Instead of preparing hung curd at home, use store bought Greek style yogurt. In that case make shrikand by adding all ingredients directly into a bowl.
Instead of layering, you can add chopped fruits of your choice directly into the shrikand. Mix and serve chilled. In that case make sure the curd is sufficiently thick and skip orange.
part from above fruits, you can also add chopped chickoos OR add few tbsps chickoo puree and than add chopped apples for a Chickoo-Apple Shrikand.
You could also hang the curd in muslin cloth overnight to remove whey. In that case keep the tied muslin on a sieve and keep a bowl below the sieve. Refrigerate this as it drains to prevent curd from turning sour.
Serving only chopped fruits with the spiced syrup also makes an interesting for an interesting and a vegan dessert!
You could serve the basic shrikand (flavoured with cardamom and saffron) with hot pooris (fried Indian bread).

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Prathima Thotanthillaya