Peel off the apple skin, remove the core and grate the apple finely. Do this just before beginning the cooking process as apples can oxidize and change color.
Soak some saffron strands in 2 tablespoon of warm milk. Set aside.
In a pan, heat 1 teaspoon of ghee and roast the almonds & pistachios until golden brown. Remove onto a plate. In the same pan, heat 1 teaspoon of ghee and add grated apples. Stir fry on a low flame until the apples are mushy.
Add sugar and continue to stir fry until the mixture comes together. On a low flame. Add one cup of milk and mix well. Cook the apples in the milk until soft and tender. Add crushed green cardamom and mix well.
Add 1 more cup of milk and mix well. Add 2 teaspoon of condensed milk and mix well. On low heat, boil for couple more mins. Add saffron milk and fried almonds and pistachios. Remove from heat.
Serve chilled or warm!
Video
Notes
Refer to the recipe video for step by step instructions.
Don’t chop or grate the apples until you are going to make the kheer to avoid discoloration.
Cook on low or medium heat until you add milk but after adding milk, only cook on low heat.
Condensed milk is optional but if not adding, adjust sugar quantity accordingly.
With the apples are sour, the milk can curdle. So, use sweet tasting apples.
This kheer/payasam thickens up slightly after cooking down. Add extra milk and cook for a couple of mins if serving warm.