nuts, edible silver leavesoptional, 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.