Apple and Thandai Kheer (Saeb Aur Thandai Ki Kheer)

A twist to regular kheer!!!!

A mind-boggling combination….Apple with the spicy Thandai Spice Mix Paste, cooked in coconut milk… reduced.. Jaggery…., chilled and served with nuts, lightly toasted pepita, mixed melon seeds , crushed peppercorns and edible dried rose petals.

 

Preparation Time:10 minutes

Soaking Time for Thandai spice mix- 02 hours

Cooking Time: 35 minutes

Refrigeration Time: 45 minutes

Serves: 4

Ingredients and Quantity:

Apple, peeled and grated- ¾ th cup

Coconut Milk- 04 cups

Jaggery, unrefined , grated- 1/4^th tbsp. / or more as desired

For the Thandai Spice Mix:

Almonds- 08 nos.

Cashew nuts-08 nos.

Saffron- a few strands

Fennel seeds- 1/4^th  tbsp.

Poppy seeds- 1/4^th  tbsp.

Peppercorns, black-06 nos.

Cinnamon powder- a pinch

Green Cardamom Powder- ½ tsp.

Mixed Melon Seeds- 1/4^th  tbsp.

Edible and Dried Rose petals- 02 tsp.

For the Garnish:

Edible and Dried Rose petals- 02 tsp.

Almonds, slivered- 01 tsp.

Pistachio nuts , slivered- ½ tsp. (Optional)

Pepitas, lightly toasted- 01 tsp

Mixed Melon seeds- 01 tsp.

Black peppercorns, lightly toasted and coarsely ground- 1/4^th tsp.

Method:

Soak the ingredients mentioned for Thandai Spice Mix in cold coconut milk- 01 cup for 02 hours / overnight.

Prepare a smooth paste and set aside.

In a non-stick pan add ½ cup of water, bring it to a boil add grated jaggery , mix well. Set aside.

In a heavy bottomed non-stick deep pan add 03 cups of coconut  milk and bring it to a boil.

Simmer. After 2 minutes add the grated apple.

Stir occasionally, and let the milk reduce a little.

Add the Thandai paste and cook it for 2 to 3 minutes.

Let the kheer cool completely. Add the Jaggery syrup. Mix well.

Pour into soaked Kasoras / earthenware pots and refrigerate it for 45 minutes

Serve chilled garnished with edible and dried rose petals, almonds, pepitas, mixed melon seeds and crushed peppercorn.

 Chef Tips:

1. Do not grate the apple in advance as it turns to a brown colour due to
2. Enzymatic browning, therefore I suggest that peel and grate the apple, just before adding it to the milk. Keep adding the grated apple to the milk , do not wait for the entire apple to be grated.
3. You may add a few drops of screw-pine water.