I am a bit late in posting this recipe. I was very busy last week as I had to travel to Delhi for a food event. I made apple kheer for Holi and this post is all about the delicious recipe and Washington apples. Apple kheer is a delicious and a healthy dessert which we can make for festivals and religious occasions. It can also be served as a delectable dessert for parties. Tastes best when served chilled. I grated the apples with skin, but you can even chop apples finely and add it to the rabdi or prepared reduced milk.
I wanted to make apple kheer since a long time. In my childhood I had been to a north Indian friends home where apple kheer was served to us. Ever since then I wanted to eat apple kheer and never got an opportunity to make it. Last week, I received a big box of Washington apples. The box contained Red delicious which had the distinctive juicy crunch, Gala with yellow-orange skin and crisp, sweet taste, Fuji with spicy and sweet flavor, Granny smith which are green in color and tart and tangy in flavor, and Honeycrisp which has sweet and slightly tart flavor.
We loved all the varieties of apples. I used the Honeycrisp for making this kheer as this particular variety is sweet and has slightly tart flavor. It has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. This variety of apple is great for cooking and baking. You can even make delicious salad with this apple or simply eat it as it is.
Eating apples is always good as you get the nutritional benefits from them. An apple a day keeps the doctor away and it’s always good to eat atleast one apple per day. Eating apples improves brain health and diminishes symptoms of Alzheimer’s disease. Apples also promote heart health as the juice from apples protect arteries from harmful plaque build-up. They also promote weight loss as they are rich in dietary fiber. Apart from this there are plenty of health benefits that we can reap by eating apples.
Also remember that while selecting apples, select only the ones with shiny skin. Dull appearing apples will not be crisp and tasty. Apples should be firm, free of bruises and punctures. Also keep apples refrigerated at about 0 degree C (32 degree F).
Ingredients: Prep. Time: 45 Minutes, serves 4
3 cups milk
2 honeycrisp apples, cored and grated without peeling
¼ cup condensed milk
1 tablespoon khoya/mava
6 tablespoon sugar
1 tablespoon desi ghee / clarified butter
15 almonds, chopped
10 pistachios, chopped
8 cardamom pods, peeled and crushed
Few saffron strands, soaked in 2 tablespoon warm milk
Procedure:
1) Heat a kadai and add ghee. After ghee gets heated, add grated apple and stir fry till the water from apple gets absorbed. Switch off the gas and let this cool down.
To make the rabdi:
2) In another deep bottomed pan, heat milk. When the milk gets heated, add sugar and stir. Keep on heating the milk on low to medium flame till milk gets reduced to ¾ th. Keep stirring in between.
3) Add condensed milk and stir well. Continue heating the milk.
4) Add khoya and mix well.
5) Switch off the gas.
6) Add the soaked saffron along with milk, crushed cardamom chopped almonds and pistachios and mix well.
7) Switch off the gas and let this cool down completely. The rabdi is ready.
8) After the rabdi cools down, add the stir fried apples and mix well.
9) Keep this in the fridge and let it get chilled.
Serve chilled.
Note: Add stir fried apple to milk only after the prepared rabdi completely cools down. If you add apples to hot milk, the milk will curdle due to the water content from the apples.
You can keep the rabdi under the fan to cool down quickly.
Soon after grating apples, stir fry them and don’t keep them grated or cut for too long as it will start oxidizing.
For other recipes with fruits, click here.
Check this salad recipe with California pears.
For other desserts recipe click here.
Check carrot kheer, sabudana kheer, rava kheer and vermicelli kheer recipes.
3 cups milk
2 honeycrisp apples, cored and grated without peeling
¼ cup condensed milk
1 tablespoon khoya/mava
6 tablespoon sugar
1 tablespoon desi ghee / clarified butter
15 almonds, chopped
10 pistachios, chopped
8 cardamom pods, peeled and crushed
Few saffron strands, soaked in 2 tablespoon warm milk
Procedure:
1) Heat a kadai and add ghee. After ghee gets heated, add grated apple and stir fry till the water from apple gets absorbed. Switch off the gas and let this cool down.
To make the rabdi:
2) In another deep bottomed pan, heat milk. When the milk gets heated, add sugar and stir. Keep on heating the milk on low to medium flame till milk gets reduced to ¾ th. Keep stirring in between.
3) Add condensed milk and stir well. Continue heating the milk.
4) Add khoya and mix well.
5) Switch off the gas.
6) Add the soaked saffron along with milk, crushed cardamom chopped almonds and pistachios and mix well.
7) Switch off the gas and let this cool down completely. The rabdi is ready.
8) After the rabdi cools down, add the stir fried apples and mix well.
9) Keep this in the fridge and let it get chilled.
Serve chilled.
Note: Add stir fried apple to milk only after the prepared rabdi completely cools down. If you add apples to hot milk, the milk will curdle due to the water content from the apples.
You can keep the rabdi under the fan to cool down quickly.
Soon after grating apples, stir fry them and don’t keep them grated or cut for too long as it will start oxidizing.
For other recipes with fruits, click here.
Check this salad recipe with California pears.
For other desserts recipe click here.
Check carrot kheer, sabudana kheer, rava kheer and vermicelli kheer recipes.
Know more about Washington apples: http://www.bestapples.com/