Apple Coconut Kheer (Pudding)

Apple Kheer6“Peeking from the leaves, looking as red as love,

They tempt me to be evil, and reach out to pluck.

Juicy & luscious, in my arms they lie,

Some I eat, some I save, for that oh-so-scrumptious pie!

But as I to my kitchen go, in pursuit of a treat mid-day,

I yearn to be creative, with my friends on the tray.

So I roll up my sleeves, and bring you this sweet,

That is just as much magic, as an apple on a tree…”


2 red apples, washed and grated

1 cup full-fat coconut milk

½ cup whole milk (optional)

½ cup water

1 teaspoon vegetable/coconut oil

1 teaspoon palm sugar, jaggery (shakkar/gud) or maple syrup (adjust to taste)

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Apple Kheer4

Heat oil in a deep-bottomed pan and add the grated apples. Cook stirring continuously till the apples become softer and most of the moisture has evaporated. Add the sweetener and cook for another 4-5 minutes till the sugar melts and apples soften further. They should start to get soft & pasty, almost like stewed apples. Now add the coconut milk and bring to a simmer. Continue to cook till the coconut milk has halved, and the apples are completely cooked. Now add the whole milk [optional] & water, and continue to cook on medium-low flame to bring to a second simmer. Let the mixture cook till it begins to thicken. Remove from heat, pour into serving dishes and chill for 1-2 hours. Sprinkle with cinnamon (or nuts) & serve chilled.

A gluten-free, sugar-free sweet treat that will make you wanting more!

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Cook the apples only in coconut milk & water for a delicious vegan/paleo version!

Apples naturally contain a fair bit of sugar, so add less sweetener in the beginning, and adjust to your liking towards the end.

Apple Kheer5

Maple, Yogurt & Olive Oil Cake

Maple Yogurt Pound Cake2“Have it at tea

Or with a dollop of cream,

Grey will turn to blue

And winter to spring serene.

Happiness will return

With a mouthful of cake,

There is no place like home

For this magical bake.

So roll up your sleeves

And get covered in flour,

Soft, moist, gently sweet

It’ll be gone in an hour!”

Maple Yogurt Pound Cake4 Maple Yogurt Pound Cake6

Adapted from a Food52 recipe


¾ cup grade A dark amber maple syrup

¾ cups non fat yogurt

3 large eggs

1 teaspoon vanilla creamer (or vanilla essence)

1 ½ cups all purpose flour

2 teaspoons baking powder

Pinch of salt

½ cup light olive oil

Maple Yogurt Pound Cake5

Pre heat the oven to 350 F.

Beat eggs slightly and combine with the syrup, yogurt and creamer. Stir till the mixture is smooth. Mix the flour, salt & baking powder separately and add to the wet ingredients. Stir till just combined. Finally add the oil and fold with soft movements till the oil is fully incorporated in the batter (there should be none floating on top).

Pour into a greased bread or cake pan and bake in the centre rack for 45-50 mins. The edges will turn brown and crisp, and a toothpick inserted into center should come out clean. Cool slightly and cut into pieces. Enjoy warm with a cup of cardamom chai. Delish!

Maple Yogurt Pound Cake7