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Shrikhand Baklava is my take on the ever famous Shrikhand Puri. It is a crispy, flaky, buttery base filled with sweet, tangy, creamy, absolutely delicious, and decadent filling. A bite-sized dessert to serve for your party nights.

Shrikhand Baklava is a modern take on the very traditional Shrikhand Puri served in most Indian households during the festive season. It has a beautiful crispy, flaky, ghee flavored, and perfectly baked base and it is topped with the rich, creamy, sweet and tangy, and beautifully flavored Shrikhand.

It is such a classy and modern dessert that you can serve at any dinner party or potlucks or any special gatherings and bask in all the appreciation for a unique dessert.

What I love about Shrikhand Baklava

• It is absolutely gorgeous
• Has a very classy look
• Easy to serve
• Bite-size portions
• Oh so flavorful
• Has fantastic textures
• All the flavors complement each other
• Totally irresistible

What is Shrikhand Baklava?

Shrikhand Baklava is a fusion dessert that brings the Turkish and Indian flavors together to create an amazing dish. The base that is crispy, flaky, and flavored with ghee is made from phyllo/filo sheets that are baked to perfection.

The filling is made with sweetened yogurt or sweetened flavored hung curd that is popularly known as Shrikhand. It has a rich, creamy, tangy, and lightly sweet taste. When both of them are combined you get a dish that is so elegant that it can be the star or any part.

What is a Baklava?

Baklava is a layered dessert made by using filo/phyllo sheets that are baked till they are crispy and flaky with golden brown coloring. Once baked the phyllo sheets are drizzled with honey syrup to sweeten them.

This Turkish dessert is very popular and is also made by filling with various crushed nuts. They are bite-sized and so easy to serve or share.

What is a Shrikhand?

Shrikhand is a traditional Indian sweet made from strained yogurt or hung curd. It is a rich, creamy, sweet, and tangy dessert that is so cooling and refreshing. Shrikhand is often served with Puri's on festive occasions or weddings and especially for the Maharashtrian new year called Gudi Padwa.

It is also a no-cook dessert that can be made ahead of time and served cold. This makes it a perfect party dessert that is ready in just 5 minutes.

Ingredients for Shrikhand Baklava

Ingredients for Baklava

Filo dough/Phyllo dough - Phyllo dough is very thin unleavened dough sheets. You will need a few sheets so that you can layer them to get a nice flaky, crisp and layered pastry.

Ghee - Ghee or clarified butter gives the baklava or baked pastry sheets a beautiful rustic flavor.

Sugar - Regular white sugar is what you need for this recipe.

Water

Saffron - Saffron imparts a nice color, fragrance, and flavor to the baklava.

Ingredients for Shrikhand

Strained yogurt/Hung Curd - Strained yogurt can be made by pouring the yogurt into a muslin or cheesecloth and hanging it overnight to drain all the whey. The hung curd is also called Chakka. This thickened yogurt is what you need for this recipe. Alternatively, you can use Greek yogurt.

Sugar - fine granulated sugar works best for this recipe.

Cardamom powder - Good quality fresh cardamom powder made without green shells.

Saffron - lots of saffron for color, fragrance, and flavor.

Chopped nuts - Chopped almonds and pistachios for garnish.

Milk - Whole milk to soak the saffron as well as thin the Shrikhand.

How to make Shrikhand Baklava

Step by step instructions for Baklava

To make the Sugar syrup

In a small saucepan combine together the water, sugar, and saffron and set it on medium-high heat. Cook it until it comes to a boil and all the sugar dissolves. Turn off the heat and set it aside for later.

To make phyllo bracelets/Baklava for the Shrikhand Baklava

Turn on the oven and pre-heat it at 320F.

Unwrap and unfold the phyllo dough on a cutting board and smooth it out with your hands to flatten it. Take a sharp knife, and cut the phyllo stack in half. then cut each half into quarters. You should now have 4 equal pieces. 

Cover phyllo dough with plastic wrap, then top with a damp kitchen towel to prevent it from drying out. Do not place the damp towel directly on the phyllo dough as it will become too damp and sticky and you won't be able to use it.

Take one rectangle piece and let the rest be left under the damp cover.

Place a dowel, straw, or a thick skewer on one of the longer sides of the rectangle.

Loosely roll the square of phyllo around the rod, leaving the last ½ inch at the end unrolled.

Placing hands on both ends of the rolled phyllo, carefully push both ends towards the center to shirr/gather together. Slide the phyllo out of the dowel and curve to form a circle, press on the ruffled end to form a flat base, making sure it has no gaps or a hole in the middle. Press ends together so the end sticks together. Repeat these steps with the remaining phyllo rectangles.

Place phyllo discs on a baking sheet, arranging them so that they are touching one another. This will reduce the chance of the discs opening up during baking.

Brush the discs with the melted ghee or clarified butter and bake them until crisp and golden brown in color; 20 to 25 minutes.

As soon as they come out of the oven, brush the cooled syrup over them. The hot baklava discs will absorb the syrup and give it a nice sweet flavor.

Allow the baklava discs to cool completely before filling the center with Shrikhand.

You can make these baklava discs or bracelets ahead of time in bulk and then fill them with the Shrikhand filing sometime before serving to the party.

Step by step instructions for Shrikhand

In a small bowl take some warm or hot milk and add a few strands of saffron to it and set it aside for later.

In a big bowl add the hung curd, granulated sugar, cardamom or elaichi powder, and saffron-infused milk, and mix it all together using a whisk or spatula.

Mix it all together till well combined and then cover the bowl and place it in the fridge till you are ready to assemble the dessert.

For the detailed Shrikhand recipe with tips and tricks, FAQs and pictorial explanations head over to the Shrikhand recipe by clicking on the link below.

SHRIKHAND RECIPE

Assembling the Shrikhand Baklava

In a serving dish place the previously prepared baklava discs.

Take a piping bag attached with a piping nozzle and fill it with the chilled Shrikhand.

Pipe the Shrikhand in the center flat area of the baklava discs. You will need about a tablespoon of Shrikhand for this Shrikhand Baklava.

Garnish it with chopped pistachios and serve the Shrikhand Baklava to your guests.

Frequently Asked Questions (FAQs)

Why do you cover the Phyllo dough with a damp cloth?

Cover the top layer of dough with butter paper or plastic and then with a damp towel. This will keep your phyllo from drying out as you use it. As you use each piece of dough, remember to put the towel back over the remaining stack. They are paper-thin and dry out very easily and will be of no use in the Shrikhand Baklava recipe once they dry out.

Can you make the baklava discs ahead of time?

Yes, that's the best part of this Shrikhand Baklava recipe. You can make the baklava discs up to 1 week in advance. Bake the baklava discs for the Shrikhand Baklava and drizzle it with the sugar syrup. Once they have cooled down completely you can wrap them in aluminum foil and store them in an airtight container. They will stay good for up to a week.

Can the Shrikhand be made ahead of time?

Yes, Shrikhand can be made ahead of time. You can make Shrikhand up to a week in advance and store it in a covered container in the refrigerator. Because of sugar content and the refrigerator temperature when you leave the Shrikhand for a long time in the fridge you will see some moisture or liquid in the container. Just mix it together with Shrikhand and it's good to consume.

What if I cannot roll the phyllo dough into the discs?

Rolling the Phyllo dough into the round disc gives the Shrikhand Baklava a beautiful look. If you find it difficult to follow these steps to make the discs then you can make them in a different way. The best alternative way to make this dish is to make mini baklava cups.

Cut the phyllo dough/sheet into 8 parts each. Use 5 sheets per mini baklava cups. Line 2 squares at a time and brush them with ghee and to it with the other 3 sheets and brush with ghee again. Bake it as per instructions in the recipe card.

What is the best way to assemble the Shrikhand Baklava?

I always like to have all the things prepped so that I can assemble the Shrikhand Baklava in just minutes.

Bake the baklava discs beforehand and store them in an airtight container. Make the Shrikhand and fill it in a piping bag at least sometime before assembly so there is no stress.

Other unique recipes to check out

Thandai Cake

Ferrero Rocher Cheesecake

Sweet Corn Basundi

HAVE YOU TRIED THIS RECIPE?

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