Ber & Yogurt Parfait

Name: Ber & Yogurt Parfait
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 cup yogurt (thick, hung for 2 hours or Greek-style); 250 g ber (ripe Indian jujube, washed, deseeded and roughly chopped); 2 tbsp honey; 3 tbsp almonds (slivered or roughly chopped); 2 tbsp pistachios (shelled, roughly chopped); 1 pinch cardamom powder; 6 pcs saffron (strands, soaked in 1 tbsp warm water); 1 tbsp water (warm, for soaking saffron)

RATING

0.0/5

TASTE SCORE

8/10

A refreshing Indian-style layered dessert that pairs the unique sweetness of fresh ber (Indian jujube) with creamy hung yogurt. This no-cook parfait comes together in minutes, making it an elegant yet effortless way to end a meal.

PREP

15m

COOK

SERVES

1 CUP

261 cal

SERVINGS

INGREDIENTS

For 4 servings

3 cupyogurt · thick, hung for 2 hours or Greek-style250 gber · ripe Indian jujube, washed, deseeded and roughly chopped2 tbsphoney3 tbspalmonds · slivered or roughly chopped2 tbsppistachios · shelled, roughly chopped1 pinchcardamom powder6 pcssaffron · strands, soaked in 1 tbsp warm water1 tbspwater · warm, for soaking saffron

NUTRITION · PER SERVING

261

CALORIES · 1 CUP

Protein13g · 20%

Carbs37g · 57%

Fat8g · 28%

Fiber3g

Sugar22g

Saturated fat2g

Cholesterol11mg

Sodium129mg

Potassium688mg

Phosphorus320mg

How we calculate →

METHOD · 6 STEPS

prep
Hang the yogurt if using regular yogurt.
Place yogurt in a muslin cloth, tie it tightly, and hang over a bowl in the refrigerator for 2 hours to drain excess whey. Skip this step if using thick Greek-style yogurt.
TIPDon't squeeze the cloth — let gravity do the work for a smooth, creamy result.
prep · ~10 min
Prep the ber and soak saffron.
1.Wash the ber thoroughly and pat dry.
2.Slice each ber, remove the stone, and roughly chop the flesh into small pieces.
3.Soak saffron strands in 1 tbsp warm water in a small bowl for 10 minutes.
mix · ~2 min
Sweeten and flavor the hung yogurt.
In a mixing bowl, whisk the hung yogurt with honey and cardamom powder until smooth and creamy. Fold in half the soaked saffron along with its soaking water.
TIPTaste and adjust sweetness — ripeness of ber varies, so a touch more honey may be needed.
other · ~5 min
Layer the parfait into serving glasses.
1.Spoon a layer of sweetened yogurt into the bottom of each glass.
2.Add a generous layer of chopped ber on top of the yogurt.
3.Repeat with another layer of yogurt followed by ber, finishing with yogurt on top.
TIPUse a piping bag or zip-top bag with corner snipped for neat yogurt layers.
garnish · ~30 min
Top with nuts and remaining saffron.
Scatter slivered almonds and chopped pistachios over the top layer. Drizzle with the remaining saffron water for color, then cover and chill for at least 30 minutes before serving.
TIPChilling is essential — it sets the parfait and allows the cardamom and saffron to infuse the yogurt.
serve
Serve chilled.
Bring the parfaits out of the refrigerator just before serving. Eat with a long spoon to reach all the layers.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the fluffiest yogurt, hang it overnight for a thicker, creamier texture.
2
Choose ber that yields slightly to pressure — underripe fruit will be too tart.
3
Toast the almonds and pistachios in a dry pan for 2 minutes to deepen their flavor.
4
Run a knife around the glass before serving for a clean, professional look.
5
Assemble no more than 2 hours ahead to keep the ber from releasing too much juice.
6
If ber is unavailable, substitute with chopped ripe pear for a similar soft-sweet texture.

RECIPE VARIATIONS

Adapt it for your goals.

low sugar

Low-sugar

Replace honey with monk fruit syrup or a pinch of stevia for a diabetic-friendly version that keeps the fruity sweetness of ber front and center.

vegan

Vegan

Substitute hung yogurt with thick coconut yogurt and use agave instead of honey to make this parfait fully plant-based while retaining a creamy texture.

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