Elevate Ugadi Sweets With These Shrikhand Parfait Layers
Written by yash lakhan | February 28, 2026
Ugadi is a time of renewal, balance, and starting a new cooking cycle. Traditionally, Ugadi has been celebrated with a dish called Ugadi Pachadi (neem-jaggery pachadi), which represents the different aspects of life. On the Ugadi celebration table, sweet foods are also included in hopes of prosperity. Shrikhand, with its smooth texture and mild flavor, is considered to fit the same theme. This year, instead of serving shrikhand in a bowl, think about presenting it in the form of a layered parfait that has structure, texture, and appearance to celebrate.
If you would like to use shrikhand in layers, you can do so by controlling textures and balancing. The base of shrikhand can be made by straining yogurt to create a smooth, thick/solid texture. Using Uganda-inspired flavors and seasonal fruit, the base of the parfait can then be dressed and presented as a modern plated dessert while still reflecting the Ugadi festival's spirit.
How To Make Shrikhand For Layering
If you want to create a parfait using shrikhand, first learn how to properly make shrikhand. Take 1 kilogram of thick curd and wrap it in muslin, and hang it for 6 to 8 hours to allow all excess whey to drain out. This will give you a thick chakka that is still smooth in texture. Combine the chakka with 120 to 150 grams of powdered sugar and whisk until very smooth. To mix additional flavor, add 1/4 teaspoon of cardamom powder and a small pinch of saffron that has been soaked in approximately 15ml of warm milk.
When making parfaits, you do not want the shrikhand to be too runny; it will bleed through the different layers of ingredients. Make sure it has enough body to support the layering process when constructing your parfaits. Refrigerate the prepared shrikhand for at least 2 hours before assembling your parfait; this will create clean layers when you spoon it into the glass.
Mango Saffron Ugadi Parfait
The timing of Ugadi coincides with mango season in many parts of India. You can layer the saffron shrikhand with fresh mangoes diced into cubes and a light crumble of jaggery oat granola. The granola will provide a supportive texture and will also add another layer of sweetness traditionally found in Indian cooking. Start with a layer of shrikhand, then a layer of mango, and then a layer of granola, and continue alternating layers in either clear or traditional glassware until finished. Top with toasted pistachios. All of the sweetness will shine through, and the acidity from the yogurt will help maintain a proper structure while still providing a lovely balance.
Paan-Infused Festive Twist
Reinterpret the traditional shrikhand by taking finely chopped candied fennel and a drop of betel leaf extract mixed into the base of shrikhand; layer by adding gulkand (rose petal preserve) and crushed digestive biscuits. This method works well for Ugadi evening gatherings where desserts tend toward extravagance. The combination of the herbal sharpness from the paan and richness of the dish allows for each bite to be multi-layered in terms of both taste and texture.
Coconut Jaggery Coastal Fusion
Make use of southern festive flavors by mixing plain shrikhand with roasted desiccated coconut. Create a quick syrup of jaggery, adding a pinch of dry ginger powder to the water together with the jaggery; cool completely before using. Layer the coconut shrikhand with slices of banana and drizzle the jaggery syrup lightly between each layer. Finish off with roasted cashew nuts. This creates a product that, while rooted in tradition, has a modern presentation, making it ideal for Ugadi brunch buffets.
Berry Chia Modern Parfait
To give your contemporary festive table a modern twist, use tart berries and add soaked chia seeds to the shrikhand. Shrikhand can be made slightly less sweet, as this version contains sweetened fruit. Layer with macerated strawberries or blueberries and spoon into the layers of chia gel. The combination of creamy yogurt, juicy fruit, and gelatinous chia provides contrast, making Ugadi desserts feel less heavy without sacrificing indulgence.
Dry Fruit & Saffron Royal Layer
Mix your soaked chopped almonds, chopped pistachios, and golden raisins into a portion of saffron shrikhand. Add a thin layer of honey-roasted makhana between the layers of shrikhand for an added crunch. This parfait replicates festive richness and offers the traditional layers of flavor in an orderly way. The height of presentation in stemmed glasses enhances the celebratory, textured, and elegant nature of the dish itself.
Conclusion:
Shrikhand has always been a part of festive menus, but creating a parfait from it shows intention and architecture to the dessert. After determining the desired consistency and balance of shrikhand, it becomes a wonderful, versatile base to work with for Ugadi experiments. Layering adds texture, visual appeal, and sweetness to the parfait, all characteristics aligned with Ugadi's spirit. This year, consider using different heights, contrasts, and creative methods to serve shrikhand beyond the usual bowl.