love this time of the year as it marks the onset of various festivals. Starting from the month of Shravan, Teej, Rakshabandhan, there are a number of festivals lined up for next three to four months. Some of the upcoming festivals are Rakshabandhan and Janamashtami. Rakshabandhan calls for preparation of various sweets, desserts. Whereas Janmashtami is one of my favorite festivals as we get to eat a lot of falahar throughout the day. As these festivals are lined up quite close, every year, I make special Apple Rabdi to commemorate them. Flavoured with kevda essence, full cream milk and apples, Apple Rabdi grants an altogether different charisma to the festivities. While apple tastes yummy as it is, its blend with milk creates a combination that is worth all the efforts! All the variations of Rabdi including Thandai Rabdi taste good, but it continues to be my favourite.
Creamy, soft, Apple Rabdi can be served chilled with a generous garnish of dry fruits. That subtle crunch of dry fruits goes very well with the texture of Apple Rabdi. And as the recipe of Apple Rabdi is pretty uncomplicated, making this dessert is actually very easy and saves time as well. Without much adieu, read the recipe for Apple Rabdi and save it for your reference:
Apple Rabdi / Indian Apple Pudding
Recipe type: Dessert
- Full cream milk - 1 lt
- Sugar - ¼ cup
- Bread slice - 2 ( remove the corners and mix in a blender )
- Cardamom powder - ¼ tsp
- Kewda essence - 2-3 drops
- Apples - 2
- Dry fruits for garnishing
- Heat milk in a heavy bottom pan.
- When it comes to a boil, simmer the heat.
- Let it simmer till it is reduced to ½.
- Add sugar, cardamom powder, bread powder and kewda essence.
- Cook till it thickens a little bit more.
- Remove the rabdi from heat.
- Let it cool.
- Peel and grate the apples and add them to the cooled rabdi immediately before they turn brown.
- Mix well.
- Garnish with dry fruits.
- Chill in the refrigerator for 3-4 hours.
- Serve chilled.