Rabri with stewed apples-Rabri is an Indian traditional thickened milk dessert very popularly used by north Indians, they like to serve rabri with delicious hot jalebis. But I modified it a little and made it with stewed apples.
This Rabri with stewed apple dessert is one of my favourite desserts. So rich, creamy and tasty with the goodness of apples. It always comes first to my mind whenever I look for exclusive desserts for my dinner parties. Usually, stewed apples are served with apple sauce or whipped cream try this twist I am sure you will love it
My garden is full of apples. I am so excited to try different puddings out of it sharing a few recipes… stay tuned for more recipes.
Rabri with stewed applesCourse: Festival Recipes, INDIAN SWEETS, pudding
- For Rabri
2 kg full-fat milk
8 tbsp milk powder
9-10 tbsp sugar
1 cup fresh cream – optional
A few strings of saffron
- For stewed apples
5 big apples
5 cup water
21/2 cup sugar
2 tsp lemon juice
1″ stick cinnamon
- Apple sauce/ custard
3 cup apple syrup
3 tbsp sugar
3 tbsp custard powder
- To stew apples
- Peel apples. Cut into equal halves. Remove seeds with a scooper carefully.
- Boil water with sugar, lemon juice and cinnamon.
- Add the apple pieces. Cook, covered for 3-4 min. Till apples turn soft.
- Remove the apples from the syrup and arrange the apples in a serving dish. Keep aside. Reserve the syrup
- For Rabri
- Boil milk in a heavy-bottomed pan.
- Mix milk powder separately in slightly hot milk so that it is lumpy and not smooth.
- Soak saffron in 1 tbsp cold milk and
- Add the milk powder, sugar and cream to the milk in a pan.
- Cook on low heat till it turns thick. Cool at least for one hour.
- Serve chilled with stewed apples
- For Apple Sauce/ Custard
- Dissolve custard powder in half cup syrup.
- Boil the remaining syrup with sugar.
- Add the dissolved custard, stirring continuously.
- Boil till the syrup turns translucent and slightly thick.
- Use this syrup as and when you want.
- You can serve it with stewed apples also.