APPLE KHEER Preparation Time : 40 minutes Serves : 4 INGREDIENTS :- Apple – 1 kg Milk – 1.5 litre Sugar – 200 gm Saffron – a few threads Green cardamom powder – 1 tsp Flaked almonds and crushed pistachio to garnish 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. 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). Add saffron, cardamom and stir. 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 INGREDIENTS :- Carrots – 1 kg 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][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 theliquid has evaporated. 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.