The Classic Reimagined
For generations, Shrikhand has been a cornerstone of festive meals in Gujarat and Maharashtra. It is a dessert of deceptive simplicity: thick, creamy yoghurt, strained until it achieves a texture akin to rich cream cheese, then sweetened with sugar and delicately
flavoured with saffron, cardamom, or nutmeg. When mango season arrives, it transforms into Amrakhand—the same creamy base swirled with the luscious pulp of ripe mangoes. It’s a taste of pure sunshine. The Mango Shrikhand Parfait takes this cherished tradition and gives it a contemporary, visual upgrade. Instead of being served in a simple bowl, it’s layered in a clear glass, turning a humble sweet into a showstopping dessert that looks as incredible as it tastes.
A Symphony of Layers
What makes the parfait so special is the interplay of textures and flavours in every spoonful. The construction is where the magic happens. It starts with a base layer, often a crumble of digestive biscuits, toasted nuts, or even crushed granola, providing a much-needed crunchy foundation. Next comes a generous layer of the star itself: the velvety, tangy, and sweet mango shrikhand. This is followed by a vibrant layer of freshly diced mangoes, offering a burst of juicy sweetness that cuts through the richness of the yoghurt. These layers are repeated, creating a beautiful striped effect in the glass. The final flourish is a garnish of chopped pistachios, slivered almonds, a few strands of saffron, or a delicate mint sprig, adding a final touch of colour, crunch, and aroma.
The Perfect No-Cook Summer Dessert
In the sweltering heat of the Indian summer, the last thing anyone wants is to turn on the oven or stand over a hot stove. The Mango Shrikhand Parfait is the season’s hero for this very reason. It is an entirely no-cook, no-bake creation. The only real effort required is straining the yoghurt, which is a simple, passive process that can be done overnight in the refrigerator. The rest is just assembly. This makes it an ideal dessert for easy entertaining or a quick, luxurious treat on a hot afternoon. It’s cooling, refreshing, and satisfying without feeling heavy, embodying the very essence of what a summer dessert should be.
How to Create Your Own
You don't need to be a pastry chef to master this dessert. Start with good quality, full-fat plain yoghurt. Place it in a muslin cloth or a fine-mesh sieve set over a bowl and let it drain in the fridge for at least 6-8 hours, or overnight, until it’s very thick. Gently whisk this strained yoghurt (called ‘chakka’) with powdered sugar to your desired sweetness. Fold in pureed mango—Alphonso or Kesar varieties work best for their flavour and colour. For an extra touch of elegance, add a pinch of cardamom powder or a few strands of saffron soaked in warm milk. To assemble, simply layer your components in a glass: a spoonful of biscuit crumble, a generous dollop of the mango shrikhand, and a layer of chopped fresh mangoes. Repeat once more and top with your favourite nuts. Let it chill for at least 30 minutes before serving to allow the flavours to meld.
