Skip to main content

Rabri with stewed apples


Rabri is a 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 dessert is one of my favorite desserts . So rich, creamy and tasty with the goodness of apples. It always comes first in 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 .

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

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

Apple sauce/ custard

3 cup apple syrup
3 tbsp sugar
3 tbsp custard powder

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 .

Please leave your views about this post if you like it . and subscribe blog if you want regular updates :)


Popular posts from this blog

Chena murki ( A Bengoli sweet ) / How To Make Chena Murki

Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals.  The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc.  Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them , Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…


Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas