Monday, September 29, 2014

Apple Kheer/Apple Payasam

Serves 2
Milk - 2 cups
Grated Apples* - 1/2 cup
Sweetened Condensed Milk - 3 tbspns
Sugar** - 1 tsp
Cardamom Powder - 1/4 tsp
Saffron - few strands soaked in a tbspn of lukewarm milk
Almonds - 1 tbspn, chopped
Cashews - 1 tbspn, chopped
Raisin - 1 tbspn
Ghee - 1 tsp

*Grate the apple only when you are ready to saute. Or else it will get oxidized and turns brown.
**Adjust the amount of condensed milk to your preferred sweetness levels

Bring the milk to boil in a pan and let it simmer on low flame. Stir frequently to prevent it from burning. Meanwhile, in a kadai, heat the ghee and roast the almonds, cashews until light golden brown. To this add raisin. Keep it separate. In the same pan add the grated apple and saute for 3 minutes. The mixture will turn dry and the apples will soften a bit but still retain the crunch.

In about 10 mins or so, the milk would have reduced to half the original amount. At this point, add the condensed milk and sugar. Cook for 2 minutes. Now add the cardamom and soaked saffron. Mix and let it cook for another minute. Now add the grated apple and let it cook for another 2 minutes. Apple kheer is ready to serve !
Apple kheer is best served chilled.


Increase the amount of milk if you want a thinner kheer. 

It's normal for the milk to curdle slightly when the apples are added. This is perfectly fine and enhances the taste of the kheer.

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