by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 8740 times
Stewed apple rings topped with freshly cooked rabdi and nuts. An immensely pleasing visual presentation.
- Dissolve the sugar in 1 cup of water and boil for 2 to 3 minutes.
- Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the syrup.
- Flavour with the rose water or kewda essence.
- Proceed as per the basic recipe.
- Add the fresh bread crumbs and thicken the rabdi.
- Cook the apple slices in the syrup for 1 minute, taking care to ensure they do not break.
- Place the apple slices on a serving dish and pour half the syrup over it.
- Spoon out some rabdi onto the centre of each apple ring.
- Pour some syrup over the rabdi and garnish with chopped pistachios and cardamom powder.
- Serve immediately.
- Use very firm apples as they tend to break while cooking.
- Handle them very gently using a slotted spoon.
Nutrient values (Abbrv) per serving
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