Sago Apple Kheer with Rhubarb Chutney
Kheer with a difference
of California, US
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1/2 cup of
soaked in cold water to cover for 1/2 hour
200 mls Milk
1 1/2 cups Sugar
1/2 cup Stewed Apple with Cinnamon and Cloves
, cleaned and chopped
Cook Rhubarb, Ginger and Star Anise with 1 cup of Sugar till soft. Cool it down.
Heat Milk with Vanilla Bean (scraped).
Add the leftover Sugar and soaked Sago. Cook on a slow fire till thick.
Layer kheer, stewed Apple and Rhubarb chutney. Serve warm or chilled.
Apple can be substituted by Guava or Gooseberries.
Desserts and Sweets