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Apple Basundi

Milk: 500 ml
Saffron soaked in 2 tablespoon of warm milk: 7-8 strands
Cardamom powder: ¼ teaspoon
Freshly grated apple: 1 cup
Chia (soaked in 2 tablespoons of milk): 1 teaspoon
Sugar/Sweetener: 4 sachets (1 gm each)
Lime juice: 1/2tsp
Almonds and pistachio: 2 pieces each

1. Boil the milk in a broad-bottomed non-stick pan
1. Cook on a low flame for approximately 1 hour (till the volume is reduced to half ), while stirring occasionally
2. Add 3 sachets of sugar substitute and cook on a slow flame for approximately 25 minutes (or till the milk thickens like rabdi), stirring continuously
3. Add the cardamom powder and cook on a low flame for another 20 minutes. Switch off the flame and let it cool
4. Heat a small non-stick pan. Add the grated apple, 1 sachet of sugar and 1 tablespoon of water. Mix well and cook on a medium flame for 2 to 3 minutes. Remove from flame and when cool, add it to the milk mixture with soaked chia seeds
5. Serve chilled, garnished with slivers of almonds and pistachio

Lauki Kheer

Grated Lauki: 1 cup
Skimmed Milk: 150ml
Jaggery: 2 teaspoon or natural sweetener (sucralose)
Cardamom Powder: ¼ teaspoon
Chia seeds: 1 teaspoon

1. Mix the milk and grated lauki in a deep non-stick pan
2. Cook on a medium flame for 10 to 12 minutes or till the gourd is fully cooked, while stirring occasionally
3. Add jaggery to this mixture, and cook on medium flame for 2 minutes
4. Add cardamom powder and chia seeds and stir well
5. Keep the pan aside until it cools off completely and then refrigerate it for at least 1 hour. Serve chilled.