Saeb Aur Thandai Ki Kheer (Apple and Thandai Pudding) - By Chef Reetu Uday Kugaji

Preparation Time: 15 mins

Soaking Time for Thandai Spice Mix- 2 hrs / overnight

Cooking Time: 35 mins

Refrigeration Time: 2 hrs

Serves: 8

Ingredients:

• Peeled and Grated Apple (Sweeter Variety) - 1 ½ cup

• Full-Fat Milk - 6 cups

• Full-Fat Milk / Water - 2 cups           

For the Thandai Spice Mix:

• Almonds - 12 nos.

• Cashew Nuts - 12 nos.

• Saffron - A Pinch

• Fennel Seeds - ½ tbsp

• Poppy Seeds - ½ tbsp

• Black Peppercorns - 8 nos.

• Cinnamon Powder - 1/4 tsp

• Green Cardamom Powder - 1 tsp

• Mixed Melon Seeds - 1 ½ tbsp

• Edible and Dried Rose Petals - 4 tsp

For the Garnish:

• Edible and Dried Rose Petals - 4 tsp

• Slivered Almonds - 2 tsp

• Slivered Pistachio Nuts - 1 tsp (Optional)

• Lightly Toasted Pepitas - 2 tsp

• Mixed Melon Seeds - 4 tsp

• Lightly Toasted & Coarsely Grounded Black Peppercorns - ½ tsp

Method:

1. Soak the ingredients mentioned for Thandai Spice Mix in milk/water (2 cups) for 2 hours/overnight.

2. Grind to a coarse paste.

3. In a heavy-bottomed non-stick deep pan, add 6 cups of milk and bring it to a boil. Simmer.

4. Keep stirring and let the milk reduce a little.

5. Add the Thandai paste and simmer for 5 mins.

6. Let the kheer cool completely.

7. Add the apple puree and mix well.

8. Pour into earthenware pots and refrigerate for at least 2 hrs.

9. Serve chilled, garnished with rose petals, slivered almonds, pepitas, mixed melon seeds, and crushed peppercorn.