Apple Kheer (Apple Pudding)

As the apple season sweeps in, there’s no better way to embrace the autumnal spirit than with a delightful and simple apple pudding. This recipe combines the richness of creamy oat milk, the sweetness of ripe apples, and the warmth of aromatic spices. Drawing inspiration from the Indian culinary tradition of “Kheer,” this apple pudding is a fusion of flavors that will leave you craving more. With just seven ingredients, it’s a decadent yet straightforward dessert that captures the essence of fall.

Fragrant, Rich Apple Kheer In Just 7 Ingredients 

1. Apples: The star of the show, ripe and juicy apples bring a natural sweetness and a delightful texture to the pudding. We choose Gala other excellent choices are Macintosh and Fuji.
2. Milk: For a creamy base, we used homemade oat-almond milk. Though whole dairy or other nut milks work just as well.
3. Bay Leaf: Adding a subtle herbal note, the bay leaf enhances the overall aroma and complexity of the pudding.
4. Sugar: To sweeten the pudding, a measured amount of sugar is added, creating a perfect balance of flavors. We choose coconut for its rich caramel flavor use white to maintain color.
5. Cinnamon: A classic autumn spice, cinnamon adds warmth and depth to the pudding, complementing the sweetness of the apples.
6. Cardamom: Infusing a hint of exotic Indian fragrance, cardamom elevates the pudding to a level of sophistication.
7. Chopped Nuts for Garnish: The finishing touch, chopped nuts not only add a delightful crunch but also enhance the visual appeal of the pudding.

Apple Kheer (Pudding)

Meera

4.72 from 7 votes

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Course Dessert

Cuisine Indian

Servings 6

Ingredients

  

1x2x3x

• 1 lb apples, peeled, cored, deseeded and grated
• 4-5 cups oat milk or other nut milks or whole milk homemade or store bought
• ¼-⅓ cup coconut sugar or other sugars add more or less according to your preference and sweetness of the apples) 
• ½ tsp ground cinnamon
• ½ tsp ground green cardamom
• 1 bay leaf
• 2 whole cloves, optional
• ¼ cup sliced almonds and/or chopped pistachios

Instructions

 

• Peel, core and grate the apples right before you’re ready to cook as the apples will oxidize to brown color. Add the grated apples to a large sauce pan and cook on medium heat for 5 minutes, stirring frequently. Once the apples start to soften, add your sweetener of choice and cook for another 5 minutes.
• When the apple mixture turns soft and jammy, add the milk, cinnamon, cloves, cardamom and bay leaf. Bring the milk to a boil over medium heat, stirring frequently. Once it boils, turn the heat down to medium-low and continue to stir for about 20 minutes(do not cover the pan). The milk will reduce and thicken to a custard-like consistency. Turn off the heat.
• Remove and discard the whole bay leaf and cloves if using. Stir in toasted nuts and the ground cardamom. Set aside to cool.
• Serve at room temperature or chilled. Enjoy!!!

Note

• For a richer pudding use whole milk or richer oat or nut milk.

Keyword Autumn, Indian cuisine, vegan dessert

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