· By ODM Masala
Apple Kheer Recipe: Seb Ki Kheer That Never Curdles
Quick answer: Apple kheer is a creamy Indian pudding of milk reduced with sugar, then cooled and finished with grated apple, a pinch of dalchini powder and cardamom. The one rule that matters: add the apple only after the milk has cooled, or the kheer can split.
Also known as seb ki kheer, apple rabdi or apple payasam. Dalchini is the Hindi name for cinnamon, so dalchini powder is simply ground cinnamon in English. Apple and cinnamon are a classic pair, and this kheer is a light, fruity change from rice kheer for Diwali, Navratri fasts or a winter dessert.
What Do You Need for Apple Kheer?
This makes 4 small bowls.
- 1 litre full-fat milk
- 2 medium apples (sweet, firm variety)
- 4 to 5 tbsp sugar (adjust to the apples)
- 1 tsp ghee
- 1/4 tsp ODM Dalchini Powder
- 3 to 4 ODM Green Cardamom pods, seeds crushed
- 8 to 10 ODM Almonds, sliced
- 8 to 10 ODM Pistachios, chopped
- A few saffron strands (optional)
How Do You Make Apple Kheer Step by Step?
- Reduce the milk. Boil the milk in a heavy pan, then simmer on low for 25 to 30 minutes, stirring and scraping the sides, until it has reduced by about half.
- Add sugar and flavour. Stir in the sugar, crushed cardamom and saffron. Cook 2 more minutes, then switch off the heat.
- Cool the milk completely. Let it come to room temperature, then chill it for at least 30 minutes. Do not skip this step.
- Cook the apple. Peel and grate the apples. Warm the ghee in a small pan and saute the grated apple for 3 to 4 minutes until soft and most of the juice has dried. Cool it fully.
- Combine. Fold the cooled apple into the cold reduced milk.
- Add the dalchini. Sprinkle in the dalchini powder and stir. Start with a small pinch, taste, then add more if you like.
- Garnish and serve chilled. Top with almonds and pistachios and serve within a day.
Why Does Apple Kheer Curdle, and How Do You Fix It?
Apples have natural fruit acid. When raw apple meets hot milk, the milk can split. These are rough home-kitchen guides that help most cooks:
| Problem | Likely cause | Fix |
|---|---|---|
| Kheer splits or looks grainy | Apple added to hot milk | Cool both milk and apple fully before mixing |
| Kheer turns watery | Raw apple released its juice | Saute the grated apple in ghee until dry |
| Apple turns brown | Grated too early | Grate just before cooking |
| Cinnamon tastes bitter | Too much powder | Use a small pinch per bowl and add more only after tasting |
Why Use Dalchini Powder Instead of a Stick Here?
A cinnamon stick needs heat and time to release its aroma, so it suits hot pulao and gravies. This kheer is finished cold, so finely ground powder works better: it mixes straight in and spreads its warm, sweet aroma evenly. We explain this in more detail in Dalchini Powder vs Cinnamon Stick.
- Pinch, not spoon: cinnamon is strong, so 1/4 tsp is enough for a full litre of milk.
- Add it at the end: stirring it in after cooling keeps the aroma fresh.
- Pick real cinnamon: our Dalchini Buying Guide explains how to tell true cinnamon from cassia.
ODM Dalchini Powder is finely ground from true cinnamon bark, with no additives. Like all ODM spices, it has no artificial colours and no fillers.
How Do You Serve and Store Apple Kheer?
- Serve chilled in small bowls, or as a festive dessert after a Diwali meal.
- For a fasting version, check which ingredients your family follows for vrat. Milk, apple, sugar and dry fruits are commonly eaten.
- Keep covered in the fridge and eat within 24 hours, because apple keeps releasing moisture.
- Want another festive sweet made with milk? Try our Makhana Kheer recipe.
FAQ
What is apple kheer called in English?
Apple kheer is best described as an Indian apple milk pudding. In Hindi it is called seb ki kheer, and dalchini powder is cinnamon powder in English.
Can I add raw grated apple to kheer?
You can, but only to fully chilled milk, and it will make the kheer more watery. Sauteing the apple in a little ghee first gives a thicker, smoother kheer.
Can I make apple kheer without sugar?
Many cooks use very sweet apples and a few soaked dates or raisins instead. The taste will be lighter, so add sweetness slowly and taste as you go.
For the warm finish this kheer needs, try a pinch of ODM Dalchini Powder. It is ground from true cinnamon, with nothing added.