Apple Coconut Date Kheer Or Pudding

Apple coconut kheer or pudding sweetened with date powder. Thickened milk, cashew nuts, almond, date powder, apple and coconut made this kheer heavenly.  Taste is much better than the kheer usually made with sugar or jaggery. And best part is you need only 3 spoon of date powder to make this delicious kheer. 

This kheer is made with apple coconut and dry fruits. So its perfect for your fasting days.  My recent visit to local supermarket Kipps I got this date powder and very happy with the taste. Very fine powder so easy to use in any dishes. Stay tuned for one more scrumptious recipe with date powder. 

Here are some more kheer recipes on this blog. 

1.  Chakhao kheer or black rice kheer

2.  Chhanar paesh or paneer kheer

3.  Rice kheer

4.  Khajur gur or date palm jaggery kheer

5.  Rasgulla kheer

6.  Kheer komola or orange Kheer

7.  Lauki or bottle gourd kheer

And you may also like to try  Dry fruits and foxnut or makhana kheer from my blogger friend Swaty Malik. 

Recipe is very simple and easy. Only thing to remember that never add apple in hot thickened milk. Milk may curdle if added in hot milk. And please don’t skip the stir frying grated apple with little ghee. But you can use olive oil or any flavorless oil instead of ghee if you want. Coconut is optional, you can omit coconut if you want. Or you can stir fry the grated coconut with one teaspoon ghee before adding in the thickened milk. You can also use any dry fruits of your choice. 

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Milk – 4 cup 

Apple – 1 large 

Grated Coconut – 1/4 cup, tightly packed 

Ghee or clarified butter – 2 teaspoon 

Date powder – 3 tablespoon 

Cardamom powder – 1/2 teaspoon 

Almond – 20, sliced 

Cashew nuts – 20, sliced 

Pistachio to garnish 

Method

1. Peel and grate the apple. Discard the seeds. Heat a pan and add ghee or clarified butter.  Add grated apple and cook till all the moisture evaporate. Keep stirring to avoid sticking to the bottom. When dried up completely remove from heat and keep aside. Cook grated apple immediately after grating.

2. Boil milk in a heavy bottom pan or vessel. Cook the milk for 15 minutes. Stir continuously and scrap the sides. I have used toned milk but you can use full cream milk if you want. 

3. After 15 minutes add grated coconut and mix well. See notes for more options. If you don’t like coconut, then you can skip this step.  

4. When milk starts to rolling boil reduce the heat. Cook on simmer for 30 minutes or till milk becomes thick. Keep stirring in regular interval. Also scrap the sides. 

5. After 15 minutes add date powder. Break all the lumps of date powder and mix well with a ladle or spoon. Add sliced almond and cashew nuts and cook for 5 minutes more. Reserve some nuts for garnishing. 

6. Add cardamom powder,mix and remove from heat. Let it cool down completely.  Add apple and mix.

7. Garnish with shredded almond, cashew nuts and pistachio.

8. Keep the kheer in refrigerator and serve chilled. Or you can also serve it in room temperature. Enjoy the heavenly taste. 

Notes

1. You can use raisins or any dry fruits of your choice. 

2. You can also stir fry the grated coconut with 1 teaspoon ghee before adding in milk. 

3. Sugar or any sweetener can be used instead of date powder. 

4. Add apple when thickened milk becomes completely cool down. 

5. You can use olive oil or any flavorless oil instead of ghee.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

Please visit my facebook page and hit the like button to get the latest update

   Facebook page

Follow on

Twitter

Instagram

Pinterest

Laal Maans

Laal maans.
A spicy and lipsmackingly delicious mutton curry from Rajasthani cuisine. A fiery hot and laal or bright red coloured curry. This spicy, rich, aromatic and red mutton curry is made of yoghurt, onion, garlic, cardamom, cloves, cinnamon and mathania chillies. But it you don’t have mathania chillies, you can use Kashmiri red chilli. Use chilli according to your taste. If you want it hot add red chilli powder or chopped green chillies. My family members can’t eat too hot so I have used less chilli.

Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.
Source

This month in Shhhhh cooking secretly challenge facebook group we members are sharing different dishes from the cuisine of Rajasthan.
This month my partner is very talented blogger Pavani Gunikuntla who blog at Pavanis kitchen. I always love her healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. Before giving secret ingredient we always ask our partner about her choice. And I have wanted to make this laal maans. Everyone in my family loves it and I wanted to share the recipe for my readers. So as secret ingredient Pavani gave me curd and green cardamom and I gave her red chilli powder and cumin seeds. Do visit her blog to check the delicious Dahi kadhi recipe she made with these ingredients.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

Normally mathania chillies are used to make this mutton curry. But We don’t get this chilli in our state. So I have used Kashmiri red chilli powder. This spicy mutton curry is goes well with steamed rice, jeera rice, pulao, roti, naan, bajra roti or any bread. Picture courtesy my daughter Suchismita .

Recipe

Mutton – 500 gram

Onion – 4, thinly sliced

Black cardamom – 2

Green cardamom – 4

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 2

Mustard oil – 1/2 cup

Curd – 1/2 cup

Salt to taste

Ginger garlic paste – 2 tablespoon

Turmeric powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 3 tablespoon

Ghee or clarified butter – 2 tablespoon

Warm water – 1 & 1/2 cup

Cilantro or coriander leaves and onion slices to garnish

Method

1. Heat mustard oil in a pan or pressure cooker.

2. When the oil becomes smoking hot remove from heat.
Let it cool down for a minute. Add bay leaf black cardamom, green cardamom, cinnamon, cloves and slices onion. Heat again and fry till the onion becomes brown.

3. Add mutton pieces, salt, ginger garlic paste and all the dry spices. See notes for other options for chillies. Saute till oil leaves the sides.

4. Add well beaten curd and mix well. Saute again till dried up and oil separates.

5. Add warm water and pressure cook till mutton pieces becomes tender.

6. Let the pressure settle on its own.
Open the pressure cooker and heat again. Check the seasoning and adjust as require. If require add little more water or if you want more thick gravy boil for a few minutes more till you get your desired consistency.

7. Add ghee and mix.

8. Remove from heat. Garnish with chopped cilantro or coriander leaves and onion slices.
Serve with hot steamed rice, jeera rice, pulao, puri, roti, naan, bajra roti or any bread.

Notes
1. You can add some finely chopped green chilli with sliced onion if you want more spicy and hot curry. Or you can use hot variety red chilli powder. Use chilli according to your spice tolerance.
2. If you have red Mathania chillies or kashmiri dry red chilli either dry roast and powder or soak in water for 20 – 25 minutes and grind and use instead of kashmiri red chilli powder.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Pinterest