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This weekend, I was craving for something sweet. But didn’t want to spoil us either. Already a lot of indulgence on Friday at friends place. Ughh !!.. I always try to avoid eating out, but it gets along atleast once in a week for sure. This much should be fine enough I guess. Anywaz, so this weekend I thought of trying something with apple. Although I dont like the taste of unsweetened applesauce that much. Its a bit tangy and sour. So, I was not sure how it would turn out in a dessert. Already my attempt of using apples in baking has failed once. Went through my bookmarked blogs and found this amazing recipe of Apple Rabdi by my fav blogger Harini . While I made some alterations to the original recipe, it still tasted great and no, I don’t dislike apples anymore in desserts. Instead they are healthy, fun and great in taste 🙂
1. 3 medium sized sweet apples, grated with the skin on
2. 4 cups whole milk
3. Few strands of saffron dissolved in 1/4 cup of milk
4. 1/2 tsp cardamom powder
5. A pinch of cinnamon powder
6. 1/4 cups mix nuts ( I used Pista, cashews and Almonds )
7. 1/4 cup sugar + 2 tsp Sugar
8. 2 tbsp Corn flour dissolved in 1 cup of milk.
9. 1/2 cup raisins.
1. In a milk pan, boil milk. Keep stirring till it gets reduced to half its quantity. Add 2 tbsp sugar and keep stirring till it dissolves.
2. Meanwhile, boil 1 cup water in a saucepan. Add grated apples, sugar and cardamom powder. Keep stirring on low flame till the water evaporates and sugar melts completely. Dont make it too dry, just a little tender. Keep aside
3. Now, combine this apple mixture with the thickened milk and mix well. Keep the flame low while doing this. Add raisins and saffron strands and keep stirring.
5.Pour in the cornflour-milk mix along with cinnamon and keep stirring on low flame till everything comes together in a thick paste. Turn off the flame and keep the kheer at room temperature to cool off.
5. Chill the kheer in fridge for 2-3 hours before serving. This will get even much thicker after cooling.
6. Garnish with chopped nuts. and sliced apples.
1. The reason am calling this a kheer and not rabdi is that mine was not as thick as rabdi. You can make it thicker by reducing the quantity if milk further and adding condensed milk into it. But keep check on sweetness.
And to the event ” From Fasting to feasting ” by Kitchen Flavours
Ramya’s ABC Event : Apple this month