Caramel Apple Shrikhand
Creamy Caramel Apple Shrikhand is a no bake Indian fusion festive dessert made with Greek yogurt, caramelized apples and pistachios.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 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.
- 2
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 3
Peel, core, and chop the apples into small cubes. Set aside.
- 4
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.
- 5
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.
- 6
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 7
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.
- 8
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 9
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.
- 10
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 11
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.
- 12
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.
- 13
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 14
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.
- 15
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!
- 16
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 17
ENJOY THIS RECIPE.