Sago Apple Kheer with Rhubarb Chutney
Kheer with a difference
of California, US
be first to comment
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
Kachi Hyderabadi Chicken Dum Biryani
Paneer Biryani Cupcakes