Indian Sweets/Mithai

APPLE KHEER​

Preparation Time : 40 minutes

Serves : 4​

INGREDIENTS :-​

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Apple – 1 kg​

Milk – 1.5 litre​

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Sugar – 200 gm
Saffron – a few threads
Green cardamom powder – 1 tsp
Flaked almonds and crushed pistachio​

to garnish​

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Few apple slices to garnish (optional)​

METHOD :-
Dissolve saffron in 2 tsp lukewarm milk and keep aside.
Peel, core and dice the apples.
Put the apples in a Kadhai or Wok.​

Add sugar and stew over medium flame, stirring constantly but gently (to prevent the apples from getting crushed),

until the sugar has dissolved and the liquid has evaporated.​

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Remove and cool.
Boil milk in a heavy bottomed pan, reduce to low flame and​

simmer until it reduces to 2 ½ cups (600 ml).​

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Add saffron, cardamom and stir.​

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Remove from the gas flame.
When warm add the stewed apples and stir.
Transfer to a serving bowl and refrigerate.​

Serve chilled garnished with the nuts and apple slices.​

TIPS & VARIATIONS :-​

You can use grated carrot or grated bottle gourd instead of apple.​

CARROT HALWA A

Preparation Time : 50 minutes
Serves : 5 - 6
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INGREDIENTS :-​

Carrots – 1 kg

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Milk – 1 litre
Sugar – 1 cup
Green cardamom powder – 1 tsp
Ghee – 100 gm[SIZE=4][COLOR=#003366][/COLOR][/SIZE]​

[COLOR=#003366]

[LEFT][/LEFT][/COLOR][LEFT][/left]

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[SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Khoya – 60 gm[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE][SIZE=4][COLOR=#003366]
[/COLOR][/SIZE][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Flaked almonds – 3 tbsp[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE][SIZE=4][COLOR=#003366]
[/COLOR][/SIZE][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Crushed pistachio – 4 tsp[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE]
[SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366][FONT=Times New Roman][SIZE=4][COLOR=#003366]Raisins – 5 tsp[/COLOR][/SIZE][/FONT][/COLOR][/SIZE][/FONT][/COLOR][/SIZE]​

METHOD :-
Peel, wash and grate the carrots.
Grate the khoya.
Heat ghee in wok, add the carrots and the khoya (leaving 2tsp for garnishing) and sauté for 1 – 2 minutes.
Now add the milk and cook on medium flame, stirring at​

regular intervals initially and then continuously for 10 – 15

minutes.​

Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the

liquid has evaporated.​

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Once the Halwa starts leaving the sides of the wok, lower the flame and cook for 1-2 minutes stirring vigorously.
Remove from flame.
Serve hot or cold garnished with khoya.​