Apple Custard Kheer ~ A Fusion Dessert

Kheer is a type of Indian pudding. There are many variations of kheer, but there is no home where it isn't prepared. There will be no Indian who wouldn't be tasting it.

To our very own kheer, we gave a fusion with another popular dessert custard.

Ingredients :

— Apples - 2

— Sugar - 2 cups and 3tbsps

— Ghee - 1tbsp

— Nuts of your choice (Cashews, Almonds, Raisins, pistachios)

— Milk - 3 cups

— Water - 1 cup

— Basmati rice or normal rice - 1cup

— Elachi Powder - 1tsp

— Custard powder - 2tbps

Recipe :

1. Soak basmati or normal rice for 2hrs. Then drain water and crush rice or blend very coarsely.

2. Peel the Apples and grate them finely.

3. In a pan, heat ghee and add the grated apple.

4. Let this cook on medium flame for 10mins without any burning.

5. Then add 3tbsps of sugar and mix.

6. Cook until there is no water. There shouldn't be any burnt bottom.

Keep aside.

7. Now boil 2 1/2 cups of milk with 1cup of water.

8. Once milk comes to boiling add the crushed rice and cook until the rice is completely cooked.

9. There should be no burnt base.

10. After the rice is completely cooked, add the cooked apple to this.

11. Mix gently to make sure there are no lumps.

Scrape the malai on the sides and add it back to the kheer.

12. Now add the sugar to the kheer and mix. Cook this until the flavors are absorbed.

Make sure there is no burnt bottom.

** You can reduce the sweetness too by adding only 1 1/2 cup of sugar.

13. Now add the nuts of your choice.

** You can fry them in ghee if you want but it tastes good this way.

14. In a seperate bowl, take custard powder and mix with with 1/2 cup of milk (prefered boiled milk).

Mix without any lumps.

15. Add this custard mix to the prepared apple kheer and mix.

16. Finally add elachi powder and mix.

17. Cook for 5 more minutes. Let the flavors be absorbed. Keep mixing to avoid burnt bottoms.

18. Turn off and serve the dessert. It can be taken hot or cold.

You can also add nuts and fresh fruits too while serving.

Comments

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