Cored Apples with Kesar and Rabdi ( Eggless Desserts Recipe)

by Tarla Dalal

add to my cookbook add to shopping list

Added to 2 cookbooks This recipe has been viewed 6362 times

Cored apples with kesar and rabdi is a delight to the eyes and the taste buds. Here, stewed apple rings are soaked in perfect sugary saffron syrup and topped with fresh rabdi and pistachios. Indeed, the flavours and scents of saffron and thickened milk complement the apple rings very well.

Add your private note

Cored Apples with Kesar and Rabdi ( Eggless Desserts Recipe) recipe - How to make Cored Apples with Kesar and Rabdi ( Eggless Desserts Recipe)

Tags

Preparation Time: 15 mins Cooking Time: 7 mins Total Time: 22 mins Makes 4 servings
Show me for servings

Ingredients

12 peeled and cored apple rings

For The Sugar Syrup
1 cup sugar
1/2 tsp saffron (kesar) strands
2 tsp rose water or kewda essence
1 tbsp milk

For The Rabdi
1 cup rabdi
1/2 cup fresh bread crumbs

For The Garnish
1/2 tsp cardamom (elaichi) powder
2 tbsp blanched and pistachio slivers
a few rose petals (optional)

Method
For the sugar syrup

Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Keep aside.
Combine the sugar with 1 cup of water in a non-stick pan and cook on a medium flame for 3 to 4 minutes or till the sugar melts completely.
Add the saffron-milk mixture and rose water, mix well and simmer for a minute. Keep aside.

For the rabdi

Combine the hot rabdi and bread crumbs in a bowl and mix well till it thickens. Keep aside.

How to proceed

Place the apple rings in the sugar syrup and cook for 1 minute, taking care to ensure that the apple rings do not break.
Place the apple rings on a serving dish and pour the remaining sugar syrup and rabdi evenly over it.
Serve immediately garnished with cardamom powder, pistachios and rose petals.