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apple kheer

Apple Kheer | Seb ki kheer

5 from 1 vote
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Course: Dessert
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 serving
Author: Rekha Kakkar


  • 1 250 g apple Large peeled and grated about
  • 400 ml milk Whole
  • 50 ml condensed milk
  • 2 Tablespoons sugar
  • 2 Tablespoons poppy seeds (khus-khus)
  • 1 Tablespoons fennel seeds (saunf)
  • 4 - 5 cardamom (elaichi)
  • 20 white peppercorns Whole (kalimirch)
  • ½ Tablespoons Rose Petals
  • 2 tablespoons Melon seeds ( kharbooze ke beej )


  • Soak ¾th the quantity of thandai spices for 1-2 hours and keep ¼th aside. Make a paste of soaked spices and keep it aside.
  • In a thick bottomed pan, pour milk and let it boil and simmer for 5-6 minutes.
  • Now add grated apples and sugar and let the milk further reduce to half.
  • Add condensed milk and thandai spiced paste to it. Cook for 2 more minutes and switch of the heat.
  • Now ladle out this kheer in small earthern clay bowls ( for the best taste) and if you don't have them use your normal pudding bowls and chill it in refrigerator for 30 minutes and serve it topped with small portion of ¼ th of dry thandai spices we saved. One of the best desserts in summers.