By Aditi Saraswat
November 25, 2025
Apple kheer is a light, fruity twist to the traditional Indian kheer. Grated apples boiled in milk with chopped nuts, cardamom, and a hint of ghee make a creamy, fragrant dessert.
2 medium apples, peeled and grated 1 litre of full-fat milk 3–4 tbsp sugar (adjust to taste) 2 tbsp condensed milk 2 tbsp ghee 3 tbsp chopped mixed nuts (almonds, cashews, pistachios) 1 tbsp raisins ½ tsp powder cardamom powder A few saffron strands soaked in 2 tbsp warm milk
In a heavy-bottomed pan, bring 1 litre of full-fat milk to a boil. Simmer on low flame, while stirring until slightly thickened.
In another pan, heat 1 tbsp ghee and add 2 medium grated apples. Sauté on low until the moisture and raw smell disappear.
Add the sautéed apples to the boiled milk. Stir well and simmer on low for 5–7 minutes to allow the flavours to meld.
Mix in 3–4 tbsp sugar and 2 tbsp condensed milk. Stir constantly until the sugar dissolves and the kheer turns creamy.
In another pan, lightly roast chopped nuts and raisins in ghee. Add this to the kheer along with cardamom powder and saffron milk.
Boil for 2–3 minutes more and turn off the flame. Garnish with extra nuts and saffron and serve warm.