Light and Creamy Apple Kheer, The Queen of Puddings! Recipe

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2 votes | 335 views

Ok, so maybe it's not the Queen of Puddings, but it sounded really good to me. Especially since I cooked it yesterday while waiting for the new Queen of the Ice Yu-Nah Kim to win Olympic gold.

I must confess, I love watching the Winter Olympics. The Summer Games aren't as interesting to me, mainly because I have actually participated in winter sports. Believe it or not, I started out as a figure skater. My mother was on the figure skating team at school and she first put me on skates when I was about 5 years old. She sent me to Harris Legg and amazingly, poor little unathletic me took to the sport. While the other kids were sliding around on their butts, I, Miss- Last- One- Picked- For- Every Team, was gliding along doing pirouettes. It was the only sport I have ever shown an aptitude for (ask me about tennis sometime, go ahead ask me!) and I loved it. There is no "last one picked" for figure skating. There are no balls to bounce off one's head; there is just the cold unforgiving ice. When I was in my late teens I started downhill skiing and also did pretty well with that. Then just as suddenly as I started, I stopped. No more skating, no more skiing. I started running and writing and cooking. But even though the closest I've been to ice since then has been my fridge, I still have a weakness for all the winter sports. It's the one Olympics that actually makes me feel like an athlete!
Naturally I've been waiting the last week and a half for the ladies figure skating finals. I wanted to plop down in front of the TV and just enjoy. Of course while enjoying I had to have a treat.
I wanted something light, airy, but with a twist. I wanted the triple lutz triple toe loop of desserts. I also wanted to work with what I had in the house, lazy slug that I am.
I had milk, I had apples and a whole lot of Indian spices. I decided to make a Kashmiri Apple Pudding, better known as Apple Kheer.
There are a lot of recipes for this dish out there. Most of them basically the same with a few slight alterations according to ones' taste, and in my case, what happened to be on hand.

Prep time:
Cook time:
Servings: 10
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Ingredients

Cost per serving $0.52 view details
  • 2 lbs of cooking apples
  • 1 cup of sugar
  • 2 cups of water
  • 1 two inch piece of cinnamon stick
  • 6 cups of whole milk
  • 1/2 cup of sugar
  • 1 tsp of ground cardamom
  • 1 tsp of rose water

Directions

  1. I started out with 2 lbs of apples. Granny smith apples to be exact. they're a crisp semi- tart green apple which cook up great . Peeled, core and dice the apples and put them in a kadhai or pot with:
  2. 1.) 1 cup of sugar
  3. 2.) 2 cups of water
  4. 3.) 1 two inch piece of cinnamon stick
  5. Put the apples on a medium heat and simmer them for about 10 minutes or until they're just this side of soft. They shouldn't be too mushy, they should still maintain their shape.
  6. In a separate clay pot or other deep vessel put
  7. 4.) 6 cups of whole milk
  8. Bring the milk to a boil, then turn down the heat and simmer well for about 1 hour. Check in every now and again and give it a nice stir with a wooden spoon. In an hour, the milk will have reduced down to about 2 cups.
  9. In a separate bowl soak 1 tsp of toasted crumbled saffron in 2 Tbs of warm milk.
  10. Add this mixture to the clay pot of boiled down milk along with
  11. 5.) 1/2 cup of sugar
  12. 6.) 1 tsp of ground cardamom
  13. Stir it all well. Add in the apple mixture and keep stirring till it's warmed through.
  14. Take the pudding off the fire and add in
  15. 7.) 1 tsp of rose water
  16. Give it another good stir then
  17. Transfer the pudding to a metal bowl and chill it in the fridge for several hours.
  18. I served it with a few mint leaves and a bit of sirkhand flavored with saffron and sugar. I should have also sprinkled some chopped fresh pistachios on top but the skaters were coming on and I also forgot. I bet it would have been good though. Oh well, maybe next time.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 305g
Recipe makes 10 servings
Calories 247  
Calories from Fat 44 18%
Total Fat 4.91g 6%
Saturated Fat 2.76g 11%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 61mg 3%
Potassium 300mg 9%
Total Carbs 48.02g 13%
Dietary Fiber 2.0g 7%
Sugars 46.16g 31%
Protein 4.95g 8%
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