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.
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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.
These Gulab Jamun Shrikhand Jars
✔ are easy to make
✔ can me made ahead of time
✔ make the perfect festive treat
✔ will be great for Diwali parties or potlucks!
This dessert can’t get any easier to make.
You start with making shrikhand at home. My recipe uses greek yogurt and is really simple to make.
However if you are really running short on time, you can even buy the shrikhand from Indian store.
Though I have to say, the homemade is so much better!
Once the shrikhand is done, it’s only about layering everything together.
There are three components to it!
Crust/Base: so the base of these jars is made of biscoff cookies.
Sarvesh if obsessed with them and I think they go really well in all sorts of desserts.
They are also very sweet so there’s no need to add extra sugar to the cookie crumbs.
But of course, you can use whatever cookies you have on hand.
Filling: is of course the kesar pista shrikhand. Thick and creamy cardamom flavored yogurt goes so well here.
I use only shrikhand for the filling but if you want, you can even add small gulab jamun pieces in the middle.
Topping: the jars are finally topped with gulab jamun! You can either make them at home or use store bought ones.
Honestly, I suggest buying from the stores to save you some time during the busy festive season.
Once it’s all layered, chill the jars for few hours before serving.
That way the shrikhand becomes really thick and gives more texture to the dessert.
If you are making these for your Diwali party, you can easily make these in advance.
In fact they are better when made in advance.
So you can make the shrikhand 1-2 days in advance and then make these jars a day ahead of when you plan to serve them.
Chill them overnight in the refrigerator and serve the next day.
*Make shrikhand beforehand.
1- Add cookies to a food processor. I have used biscoff cookies here, you can use any cookie that you like.
2- Pulse to crush the cookies and then transfer them to a bowl.
3- Add melted butter to the bowl and mix it with the cookies.
4- Until the mixture resembles crumbs.
5- Now take the jars and add around 2 teaspoons cookie crumbs in each serving glass. Press lightly using your fingers.
6- Pipe shrikhand into the jars above the cookie crust. I have used a piping bag here, you can simply use a spoon.
7- Cut the gulab jamuns into half and top each jars with cut jamun.
8- 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!
Products used in the recipe
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Gulab Jamun Shrikhand Jars
- 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
- 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!
- 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.
16 thoughts on “Gulab Jamun Shrikhand Jars”
Nice festive recipe. Can you use thick rubdi instead of shrikhand for variation?
sure why not!
Can I use any other kind of biscuit? Would any sweet biscuit will work?
Hi! I want to try this recipe. What is the size of the jar in the picture ?
How long can we store this and have ?
wondering if the recipe is too sweet?
sweetness is a personal preference…a lot of people made it for Diwali and loved it! so up to you 🙂
I plan to make a gulab jamun cake using the gulab jamun powder mix. Do you think that will work in this recipe with shrikhand in place of real gulab jamuns?
I didn’t quite get you. You mean you want to add cake layer to the bottom? Well if that sounds good to you, go for it!
So I plan to make a cake just using ready gulab jamun mix. I wanted to use it in place of gulab jamuns in this recipe so layers of biscuit, shrikhand & the cake.
It sounds ok to me but wanted your opinion on how it would go?
cool! go for it…not sure why you don’t want the gulab jamun though? 🙂 if you do the cake , top it with some whipped cream!
Just so i can save some calories by not frying!!
so you’re suggesting whipped cream in place of shrikhand in this jar dessert?
No on top of the cake, shrikhand will remain as such, that’s just a suggestion though