Milk - 1 ½ litres
Apples - ½ kg
Water - ½ cup
Sugar - 5-6 tbsp (or to taste)
Almond essence - 2 drops (optional)
Almonds, blanched & sliced - few
Peel, core & grate apples.
Cook in ½ cup water till soft & almost dry.
Add essence.
Thicken milk with sugar, stirring to creamy consistency.
Remove when desired consistency is reached - can become less than half the voume.
Add cooked apples to thickened milk ONLY after both are cold.
Even if one is slightly warm, the kheer will curdle.
Serve cold,garnished with blanched & sliced almonds.
Variation:
Since thickening the milk takes a long time, now I add 1 ½ tbsp custard powder mixed with ¼ cup milk for every ½ litre of milk. This gives the required creamy consistency. Ofcourse, this is one’s option, since the thickness obtained by reducing is “ unbeatable” !
Grated apples can be microwaved without water on Hi for 3 mts & added.