Caramel Apple Shrikhand

Creamy Caramel Apple Shrikhand is a no bake Indian fusion festive dessert made with Greek yogurt, caramelized apples and pistachios.

Recipe Source Link:https://www.mygingergarlickitchen.com/caramel-apple-shrikhand/

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RECIPE INGREDIENTS

» For the Caramel Apple Shrikhand

• 5 cups Greek yogurt (or 6 cups regular yogurt)
• 1/4 cup powdered sugar (adjust to taste)
• 2 medium-sized apples
• 1 tablespoon salted butter
• 1/3 cup caramel sauce (homemade or store-bought)
• 1 teaspoon cinnamon powder
• 2-3 tablespoons chopped pistachios
• 1 teaspoon cardamom powder

» For The Base Layer

• 7-8 digestive cookies
• 2 tablespoons melted butter

» For Serving & Garnishing

• Sliced apples
• Caramel sauce
• Dried rose petals
• Sliced pistachios
• Edible silver or gold leaves (optional)

RECIPE INSTRUCTIONS

» Strain the Yogurt

1. Place a fine mesh strainer or colander over a large bowl. Make sure the bowl is big enough to catch the whey without touching the bottom of the strainer. Line the strainer with a clean muslin cloth or cheesecloth, spreading it to cover the sides.Pour the yogurt onto the cloth and gather the edges, twisting gently to cover it. Refrigerate 1 hour for Greek yogurt 4 hours for Regular yogurt. For best results, strain overnight. Open the cloth and check the consistency. You should have thick, creamy hung curd ready for a cheesecake-style dessert.

» Make the Caramel Apple

1. Peel, core, and chop the apples into small cubes. Set aside.
2. Heat butter in a wide pan over medium heat. Add the chopped apples and sauté for 2 minutes. Sprinkle in cinnamon powder and cook for another 2-3 minutes. Add 1 teaspoon lemon juice, stir well, and cook for another 2-3 minutes until apples soften slightly.
3. Mash lightly with a spoon or spatula. Stir in caramel sauce and sauté 2-3 minutes until apples are slightly soft but still hold their shape. Remove from heat and let it cool.

» Make the Caramel Apple Shrikhand Base

1. In a large bowl, combine hung curd, powdered sugar, cardamom powder, and chopped pistachios. Whisk until smooth and creamy. Fold in **3/4 of the caramel apple mixture**, reserving the rest for topping. Mix until well combined. Set aside.

» Prepare the Cookie Base

1. Crush 7-8 digestive cookies into fine crumbs using a mortar and pestle or a ziplock bag. Add 2 tablespoons melted butter and mix until combined. Set aside.

» Cheesecake Box-Style Serving

1. In a square bowl, add 2-3 tablespoons of the crumbled cookie base and press down gently with a spoon. Top with 2 tablespoons of caramelized apple cubes with caramel sauce, spreading evenly. Pipe or spoon the caramel apple shrikhand over the top and smooth with a knife.
2. Drizzle extra caramel sauce in a zig-zag or spiral pattern for a patisserie finish. Garnish with sliced apples, dried rose petals, pistachios, and edible silver or gold leaves (optional). Chill for 1 hour before serving.

» Champagne Glass Parfait-Style Serving

1. Add 1-2 tablespoons of crumbled cookie base into the glass. Top with 1 tablespoon of caramelized apple cubes with caramel sauce. Pipe or spoon shrikhand over the top and smooth it out.
2. Drizzle with extra caramel sauce. Garnish with apple slices, dried rose petals, pistachios, and edible silver or gold leaves (optional). Chill for 1 hour before serving. Perfect for festive parties or get-togethers!

RECIPE NOTES

1. Serve chilled as a Diwali dessert shot in mini glasses.
2. Use as a filling for phyllo cups or tart shells for a modern presentation.
3. Garnish with edible gold leaf for an elegant festive touch.