Apple Kheer/Paysam

Kheer/ Payasam is a milk-based Indian dessert. In the most common recipe, rice and milk are combined and cooked until the rice softens and the milk thickens. Sugar is commonly used as a sweetener, and saffron, nuts and dry fruits are added to make this dessert richer.

In today’s recipe, Apple Kheer/Apple Paysam, I have added fresh sweet apples, which gives it a lovely taste and unique flavour.

I have already shared the recipes for Rice Kheer and Zucchini Kheer. Do check them out too!

Besides rice, kheer is made with ingredients such as Semiya ( vermicelli noodles), Sabudana ( Sago), and vegetables like carrots, bottle gourd, etc.

Now, let’s start with today’s recipe: Apple Kheer/Apple Paysam

Equipment Needed:

• Saucepan
• Grater
• Knives and Chopping board
• Spatula

Read about all the kitchen equipment I use here.

Ingredients Needed for Apple Kheer:  

• 1½ lt Milk with 3.5% Fat
• 340 ml Unsweetened Condensed Milk
• 2 Medium-Sized Apples
• 300 gm Sugar
• 1 Cup Cooked Rice
• 4-5 Cardamom Pods; ground to a fine powder
• 2 Pinches Saffron
• 1 Handful Nuts of your choice

Method to make Apple Kheer:

• Heat milk in a saucepan.
  
  
  
• Add condensed milk and stir. Cook on medium heat and constantly stir it, or else it can stick to the base.
  
  
  
• Add saffron and continue cooking.
  
  
  
• Meanwhile, wash the apples, deseed them and then grate them.
  
  
  
• Add the grated apples to the boiling milk.
  
  
  
• Then, add cooked rice.
  
  
  
• Add cardamom powder.
  
  
  
• Continue cooking on medium heat. Stir constantly and cook until the milk thickens, which can take about an hour. Once the milk thickens, you will also notice a nice yellow colour released by the saffron. Turn off the heat, add sugar, and mix.
  
  
  
• Add nuts.
  
  
  
• Mix. Serve it hot. If you prefer it cold, let the kheer cool to room temperature. Then, transfer it to the fridge. Refrigerate it for about 2 hours and then serve.
  
  

Some additional Notes about the recipe and ingredient sourcing in Germany:

1. Use high-fat milk for this recipe. I used fresh milk with 3.5% fat, which is available in the supermarket’s refrigerator section. It is called Firsche Vollmilch. Read more about Milk in German Supermarkets here.
   
2. I used unsweetened condensed milk. It is easily available in all supermarkets. It is called Kondensmilch. I used the one with 7,5% Fat. It looks like this.
   
   
   
3. Apples are commonly available in Germany. Make sure the ones you pick are sweet.
   
4. I used leftover cooked basmati rice (at room temperature) in the recipe. You can even use raw rice if you don’t have cooked rice. Wash and soak the rice for an hour. Then drain out all the water and add it to the milk. As the milk thickens, the rice will also be cooked.
   
   Rice is commonly available in German supermarkets and Indian shops.
   
5. I used regular refined sugar called Raffinade Zucker. Read more about Sugar in German Supermarkets here. I used 300 gm of sugar in my recipe because I like my kheer cold. If you like hot kheer or room-temperature kheer, you can reduce the amount of sugar to 250 gms.
   
6. Cardamom and Saffron are commonly available in Indian stores. I always bring Saffron from India, as the quality and prices are much better there.
   
7. You can use any nuts of your choice. Some common ones that go into kheer are cashews, almonds and pistachios. You can finely chop them and add them as I did, OR fry them in a tablespoon of ghee and add them. In this recipe, I have used Blanchierte gehobelte Mandeln (which are blanched and thinly sliced almonds). Also, I used chopped pistachios. They are called Pistazien gehackt. Both are available in German supermarkets. These two products look like this:
   
   

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

If you are interested in more dessert recipes, check out my Dessert Recipes Page.

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