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Shrikand Trifle

Shrikand Trifle

An easy dessert yet an absolutely delicious and impressive one with layers of saffron infused yogurt, cake, cookies and fruit! If you omit the ghee roasted cashew bits on top, it is absolutely a NO-COOK, NO-BAKE kinda quick dessert!
Course Dessert
Cuisine British, Indian
Prep Time 15 minutes
Chilling Time 2 hours
Author Vanitha Bhat

Ingredients

FOR SHRIKAND:

  • 3 cups plain Greek yogurt
  • 4-5 tbsp. powdered sugar
  • ¼ - ½ tsp. green cardamom powder
  • Few strands of saffron
  • Some milk to soak crushed saffron

OTHER INGREDIENTS:

  • Any store bought or homemade cake
  • Some cookies or biscuits they must be crispy and crunchy

GARNISH (optional):

  • Strawberries
  • Blueberries
  • Mint leaves
  • 10-12 Cashew nuts
  • Some ghee to roast cashew nuts

Instructions

  1. First step is to soak a few strands of good quality saffron, crushed in a mortar and pestle, in just enough warm milk for about 5 minutes. You will notice the milk turn into this lovely orange yellow color! Set aside.

  2. If using cashew nuts for topping then continue with this step. Roast just a handful of cashew nuts in some ghee (about 1 tbsp) until golden brown. Cool completely and then crush in a mortar and pestle to small bits.
  3. To make the shrikand, in a mixing bowl, gently stir 3 cups plain Greek yogurt along with 4-5 tablespoons of powdered sugar (use according to taste), ½ teaspoon of green cardamom powder and saffron milk. Don’t make it too sweet as the trifle has layers of cake and cookies too! So add accordingly.
  4. Break up the cookies into chunks or smaller pieces.
  5. Slice up the cakes; I had different varieties so just used a sharp knife to slice them up after removing the creamy topping.
  6. Time to layer the trifle
  7. In a large dessert bowl or trifle bowl, start by placing the cake pieces at the bottom to cover it. Make sure that the cake can be seen along the edges to give the final trifle a beautiful look!
  8. Spoon shrikand on top to form a layer using a spoon, making sure they are spread all the way to the edge of bowl.
  9. Follow up by the cookie layer, then again shrikand, fruit layer, shrikand etc. If ingredients are leftover, continue layering.
  10. The fun part is, you can mix and match the ingredients in each layer, make one layer or even two OR three layers of each depending upon the amount of ingredients. Adjust according to your preference.
  11. But the final layer must be the shrikand.
  12. The final touch, the topping, which is optional, is the “piece the resistance “of this dessert for me!!!! Ghee roasted bits of cashew; a childhood favorite and nostalgia!
  13. Just spread evenly over the trifle.
  14. That is it!
  15. Time to chill in the refrigerator for at least a couple of hours or even overnight!
  16. When time to serve, garnish (optional) and enjoy, use a deep large spoon to scoop up all the layers in one big dessert spoonful and serve on individual dessert platters.
  17. Enjoy and Happy Eating!

Recipe Notes

  • Adjust the type of cake, biscuits, fruits etc. according to your taste. But avoid using oranges, grapes, pears, etc. Other choices can be apples which are my favorite.
  • If you cannot find Greek yogurt, make your own thick yogurt. Just drain plain yogurt on a cheesecloth for a few hours or even overnight to remove excess water and then use. Shrikand formed should be thick but still spreadable in the bowl.
  • Same dessert can be made in individual glasses too.
  • If you omit the ghee roasted cashew nuts, this easy peasy dessert becomes a totally no bake and no cook one!
  • Use your favorite ingredients and make it your own!
  • Enjoy and Happy Eating!