Unlock the vibrant flavors of India with a twist on a classic fruit! Apples bring a sweet-tart crunch to traditional spices in these 18 delicious recipes, perfect for cozy fall evenings or anytime you crave something warm and comforting. From quick curries to spiced desserts, get ready to transform your kitchen. Let’s dive into these mouthwatering, Indian-inspired creations you’ll love making at home.
Apple Kheer with Cardamom and Saffron
Now, let’s make a comforting dessert that blends sweet apples with aromatic spices. This apple kheer is a creamy rice pudding infused with cardamom and saffron, perfect for a cozy evening. You’ll find it surprisingly simple to prepare, even if you’re new to Indian-inspired sweets.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1/2 cup basmati rice, rinsed and drained (or any short-grain rice)
– 4 cups whole milk (for a richer texture)
– 2 medium apples, peeled and finely chopped (about 1.5 cups, use Granny Smith for tartness or Gala for sweetness)
– 1/2 cup granulated sugar (adjust to taste)
– 1/4 teaspoon ground cardamom (or 4-5 pods, crushed)
– 1/4 teaspoon saffron threads, lightly crushed (soak in 1 tbsp warm milk for better color)
– 2 tablespoons sliced almonds, for garnish (optional)
– 1 teaspoon ghee or unsalted butter (or any neutral oil)
Instructions
1. Heat 1 teaspoon ghee in a heavy-bottomed pot over medium heat (350°F).
2. Add 1/2 cup rinsed basmati rice and toast for 2-3 minutes, stirring constantly, until fragrant—this enhances the nutty flavor.
3. Pour in 4 cups whole milk and bring to a gentle boil, then reduce heat to low.
4. Simmer uncovered for 15 minutes, stirring occasionally to prevent sticking, until the rice is tender and the mixture thickens slightly.
5. Add 2 medium finely chopped apples and cook for 5 minutes, stirring frequently, until they soften but retain some texture.
6. Stir in 1/2 cup granulated sugar, 1/4 teaspoon ground cardamom, and the saffron threads (soaked in 1 tbsp warm milk) until well combined.
7. Continue simmering for another 5 minutes, stirring gently, until the kheer reaches a creamy consistency—it should coat the back of a spoon.
8. Remove from heat and let cool for 10 minutes; it will thicken further as it sits.
9. Garnish with 2 tablespoons sliced almonds if desired.
Perfectly creamy with tender apple bits, this kheer offers a warm blend of sweet and spicy notes from the cardamom and saffron. Serve it chilled for a refreshing twist or warm it slightly to highlight the comforting aromas, perhaps topped with a drizzle of honey for extra sweetness.
Spiced Apple Chutney with Cumin and Mustard Seeds
Ever find yourself with a surplus of crisp autumn apples? Embrace their sweet-tart potential by transforming them into a versatile chutney, where warm cumin and popping mustard seeds create a savory-sweet condiment perfect for elevating simple meals.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons vegetable oil (or any neutral oil)
– 1 teaspoon cumin seeds
– 1 teaspoon black mustard seeds
– 1 large yellow onion, finely chopped
– 4 large Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces
– 1/2 cup apple cider vinegar
– 1/2 cup packed light brown sugar
– 1/2 teaspoon red pepper flakes (adjust to desired heat)
– 1 teaspoon kosher salt
Instructions
1. Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 1 minute.
2. Add the 1 teaspoon of cumin seeds and 1 teaspoon of black mustard seeds to the hot oil. Cook for 30-45 seconds, stirring constantly, until the mustard seeds begin to pop and the cumin is fragrant. Tip: Listen for the popping sound as a visual cue isn’t always reliable.
3. Immediately add the finely chopped yellow onion to the pot. Cook, stirring occasionally, for 8-10 minutes until the onion is soft and translucent.
4. Add the diced Granny Smith apples, 1/2 cup apple cider vinegar, 1/2 cup packed light brown sugar, 1/2 teaspoon red pepper flakes, and 1 teaspoon kosher salt to the pot. Stir well to combine all ingredients.
5. Bring the mixture to a simmer over medium-high heat, which should take about 3-4 minutes.
6. Once simmering, reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
7. Simmer the chutney gently for 30-35 minutes, stirring every 10 minutes to prevent sticking. Tip: The apples should break down completely and the liquid should thicken noticeably.
8. After 30-35 minutes, remove the lid. Continue to cook over low heat, stirring frequently, for an additional 5-10 minutes until the chutney reaches a thick, jam-like consistency that holds its shape on a spoon. Tip: To test, draw a line with your spoon across the bottom of the pot; it should hold for a second before the chutney fills it in.
9. Remove the pot from the heat and let the chutney cool for 15 minutes in the pot.
10. Transfer the cooled chutney to clean jars or airtight containers.
Serve this chutney warm or at room temperature. Spoon it over baked brie for an elegant appetizer, use it as a glaze for roasted pork tenderloin, or simply spread it on a sharp cheddar sandwich. The texture is wonderfully chunky yet spreadable, with a complex flavor profile that balances the apples’ natural sweetness with the earthy warmth of cumin and a subtle kick from the pepper flakes.
Apple Halwa with Ghee and Almonds
Gather around your kitchen for a comforting treat that transforms humble apples into a rich, aromatic dessert. This apple halwa with ghee and almonds is a simplified version of the classic Indian sweet, perfect for cozy evenings or festive gatherings, and I’ll guide you through each step to ensure success. You’ll start by prepping the ingredients and slowly cook them to develop deep, caramelized flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 medium apples, peeled and grated (about 3 cups packed, use firm varieties like Granny Smith for better texture)
– 1/4 cup ghee (clarified butter, or substitute with unsalted butter if unavailable)
– 1/2 cup granulated sugar (adjust slightly if apples are very sweet)
– 1/4 cup sliced almonds (toasted for extra crunch, or use raw)
– 1/2 tsp ground cardamom (freshly ground preferred for aroma)
– 1 tbsp milk (any type, to prevent sticking during cooking)
Instructions
1. Peel the apples using a vegetable peeler, then grate them finely with a box grater to yield about 3 cups packed, discarding any large cores.
2. Heat the ghee in a large, heavy-bottomed skillet or non-stick pan over medium heat (around 300°F) until it melts completely, about 1-2 minutes.
3. Add the grated apples to the skillet and stir continuously with a wooden spoon for 5 minutes until they soften and release moisture. Tip: Keep the heat steady to avoid burning.
4. Sprinkle the sugar evenly over the apples and continue stirring for another 10 minutes until the mixture thickens and turns a light golden brown, reducing heat to medium-low if it starts to stick.
5. Pour in the milk and mix well to combine, cooking for 2 minutes to help bind the halwa and prevent dryness. Tip: The milk adds a subtle creaminess without overpowering the apple flavor.
6. Stir in the ground cardamom and sliced almonds, cooking for an additional 3 minutes until the almonds are lightly toasted and fragrant. Tip: Toast almonds separately beforehand for an extra nutty crunch if desired.
7. Remove the skillet from heat and let the halwa cool for 5 minutes; it will firm up slightly as it sits.
8. Transfer the apple halwa to a serving dish, pressing it down gently with a spoon for a smooth top.
Aromatic and warmly spiced, this halwa boasts a soft, fudgy texture with tender apple bits and crunchy almonds. Serve it warm as a dessert with a scoop of vanilla ice cream or chill it for firmer slices that hold their shape beautifully.
Apple Curry with Coconut Milk and Curry Leaves
Venturing into a fusion of sweet and savory, this Apple Curry with Coconut Milk and Curry Leaves offers a comforting, aromatic dish perfect for cozy evenings. It combines crisp apples with rich coconut milk and fragrant curry leaves for a unique twist on traditional curry, making it an approachable yet exciting recipe for home cooks of all levels.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium apples, peeled and diced (about 2 cups, use firm varieties like Granny Smith for better texture)
– 1 tablespoon vegetable oil (or any neutral oil like canola)
– 1 medium onion, finely chopped (about 1 cup)
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder (adjust to taste, or use a blend for more depth)
– 1 can (13.5 oz) coconut milk (full-fat for creamier results)
– 10-12 fresh curry leaves (or dried if fresh aren’t available, but reduce to 5-6)
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper (freshly ground preferred)
– 1 tablespoon lemon juice (freshly squeezed for brightness)
– Fresh cilantro, chopped (for garnish, optional)
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or pot over medium heat (about 350°F).
2. Add 1 medium onion, finely chopped, and sauté for 5-7 minutes until translucent and soft, stirring occasionally to prevent burning.
3. Stir in 2 cloves garlic, minced, and 1 tablespoon fresh ginger, grated, and cook for 1-2 minutes until fragrant, being careful not to let them brown.
4. Sprinkle 1 tablespoon curry powder over the onion mixture and toast for 30 seconds to release its aromas, stirring constantly to avoid bitterness.
5. Add 2 medium apples, peeled and diced, and cook for 3-4 minutes until they start to soften slightly, stirring to coat them in the spices.
6. Pour in 1 can (13.5 oz) coconut milk and add 10-12 fresh curry leaves, stirring to combine all ingredients evenly.
7. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low and let it cook uncovered for 15-20 minutes, stirring occasionally, until the apples are tender but not mushy and the sauce has thickened slightly.
8. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to incorporate, and cook for an additional 2 minutes to meld the flavors.
9. Remove from heat and stir in 1 tablespoon lemon juice, adjusting the seasoning if needed.
10. Garnish with fresh cilantro, chopped, if desired, and serve immediately.
Rich and creamy, this curry boasts a velvety texture from the coconut milk, with tender apple chunks that add a subtle sweetness balanced by the earthy curry leaves. For a creative twist, serve it over steamed rice or with warm naan bread to soak up the flavorful sauce, making it a versatile dish that’s both hearty and refreshing.
Apple Samosa with Cinnamon Sugar Filling
Every home cook needs a simple, impressive dessert in their repertoire, and these Apple Samosas with Cinnamon Sugar Filling fit the bill perfectly. Essentially, they are a sweet twist on the classic savory samosa, featuring a flaky, golden pastry wrapped around a warm, spiced apple filling. Let’s walk through the process step-by-step to ensure your success.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large Granny Smith apples, peeled and finely diced (about 2 cups)
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/8 tsp ground nutmeg (optional, for extra warmth)
– 1 tbsp unsalted butter
– 1 tsp lemon juice (to prevent browning)
– 12 square spring roll or samosa wrappers (about 6-inch size)
– 2 tbsp all-purpose flour mixed with 3 tbsp water (for sealing paste)
– 1 quart vegetable oil for frying (or any neutral oil with high smoke point)
– Powdered sugar for dusting (optional)
Instructions
1. In a medium skillet over medium heat, melt 1 tablespoon of unsalted butter.
2. Add the diced apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg (if using) to the skillet.
3. Cook the mixture, stirring frequently, for 8-10 minutes until the apples soften and release their juices, then the liquid thickens slightly. Tip: The filling should be moist but not watery to prevent soggy pastry.
4. Stir in 1 teaspoon of lemon juice, then remove the skillet from heat and let the filling cool completely to room temperature, about 15 minutes.
5. Lay one spring roll wrapper on a clean surface with a corner pointing toward you (diamond shape).
6. Place about 1 1/2 tablespoons of the cooled apple filling in the center of the lower half of the wrapper.
7. Fold the bottom corner over the filling, then fold in the left and right corners to form a triangle shape. Tip: Keep the folds tight to seal in the filling during frying.
8. Brush the top corner with the flour-water paste, then roll the samosa upward to seal completely, pressing gently to adhere.
9. Repeat steps 5-8 with the remaining wrappers and filling, placing the finished samosas on a baking sheet lined with parchment paper.
10. In a deep, heavy-bottomed pot or Dutch oven, heat 1 quart of vegetable oil to 350°F, using a candy or deep-fry thermometer for accuracy.
11. Carefully add 3-4 samosas to the hot oil without overcrowding, frying for 2-3 minutes per side until golden brown and crisp. Tip: Maintain the oil temperature between 340-360°F for even cooking and optimal crispness.
12. Remove the fried samosas with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.
13. Repeat step 11 with the remaining samosas, allowing the oil to return to 350°F between batches.
14. Let the samosas cool for 5 minutes, then dust with powdered sugar if desired before serving.
Crunchy on the outside with a tender, warmly spiced apple center, these samosas offer a delightful contrast in textures. For a creative twist, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce to balance the cinnamon spice.
Apple Lassi with Yogurt and Honey
Yield a refreshing twist on a classic Indian drink by blending sweet apples with creamy yogurt and honey for a smooth, satisfying beverage. This apple lassi is perfect for a quick breakfast, a healthy snack, or a cooling treat on a warm day, requiring just a few simple ingredients and minimal effort. You’ll appreciate how easily it comes together with basic kitchen tools, making it accessible even for novice cooks.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 medium apples, cored and chopped (about 2 cups, use sweet varieties like Gala or Fuji for best flavor)
– 1 cup plain whole-milk yogurt (Greek yogurt works for a thicker texture, or use low-fat if preferred)
– 2 tablespoons honey (adjust to taste, or substitute with maple syrup for a vegan option)
– 1/2 cup cold water (add more if needed to reach desired consistency)
– 1/4 teaspoon ground cardamom (optional, adds a warm aromatic note)
– 4-5 ice cubes (for serving chilled)
Instructions
1. Wash and core 2 medium apples, then chop them into roughly 1-inch pieces, discarding any seeds or stems.
2. Place the chopped apples into a high-speed blender, ensuring they are evenly distributed at the bottom for smooth blending.
3. Add 1 cup of plain whole-milk yogurt to the blender, using a spatula to scrape down any yogurt stuck to the sides for full incorporation.
4. Pour in 2 tablespoons of honey, adjusting the amount based on your sweetness preference and the natural tartness of the apples.
5. Measure and add 1/2 cup of cold water to the blender to help achieve a drinkable consistency without making it too thin.
6. Sprinkle in 1/4 teaspoon of ground cardamom if using, as it enhances the flavor with a subtle spice that complements the apples well.
7. Secure the blender lid tightly and blend on high speed for 45-60 seconds, or until the mixture is completely smooth and no apple chunks remain.
8. Check the consistency by pausing the blender; if it seems too thick, add an additional tablespoon of cold water and blend for 10 more seconds.
9. Pour the blended lassi into two serving glasses, dividing it evenly between them for consistent portions.
10. Add 2-3 ice cubes to each glass to keep the lassi chilled and refreshing, stirring gently with a spoon to incorporate.
What results is a creamy, frothy drink with a subtle apple sweetness balanced by the tang of yogurt and warmth of honey. For a creative twist, garnish with a thin apple slice or a sprinkle of cinnamon, or serve it alongside spicy dishes to cool the palate—its smooth texture makes it ideal for sipping slowly any time of day.
Apple Pakora with Chickpea Batter
Now, imagine biting into a crispy, golden-brown fritter with a sweet-tart apple center—this apple pakora with chickpea batter delivers just that. It’s a simple, crowd-pleasing snack that transforms basic pantry staples into something special, perfect for a cozy evening or impromptu gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium apples, cored and thinly sliced (about 1/8-inch thick)
– 1 cup chickpea flour
– 1/2 cup water
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder, adjust to taste
– 1/2 cup vegetable oil, or any neutral oil for frying
– 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
1. In a medium bowl, whisk together 1 cup chickpea flour, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 teaspoon turmeric powder, and 1/4 teaspoon red chili powder until well combined.
2. Gradually add 1/2 cup water to the dry ingredients, whisking continuously to form a smooth, lump-free batter with a consistency similar to pancake batter; let it rest for 5 minutes to thicken slightly.
3. Heat 1/2 cup vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F, checking with a kitchen thermometer for accuracy.
4. Dip each of the 2 medium apple slices into the chickpea batter, coating them evenly on both sides, and gently shake off any excess batter to prevent clumping.
5. Carefully place the battered apple slices into the hot oil, frying in batches to avoid overcrowding, which helps maintain the oil temperature.
6. Fry the pakoras for 2-3 minutes per side, flipping once with tongs, until they turn golden brown and crispy on all sides.
7. Remove the fried pakoras from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
8. Repeat steps 4-7 with the remaining apple slices and batter, reheating the oil to 350°F between batches if needed.
9. Garnish the warm pakoras with 2 tablespoons fresh cilantro if desired, and serve immediately for the best texture.
Finally, these apple pakoras offer a delightful crunch from the chickpea coating that gives way to tender, slightly caramelized apple slices inside. Their subtle spice blend adds warmth without overpowering the natural sweetness, making them ideal for dipping in a tangy chutney or enjoying as a standalone treat.
Apple Pulao with Basmati Rice and Cashews
Crafting a comforting, aromatic dish that blends sweet and savory notes is simpler than you might think. Apple Pulao with Basmati Rice and Cashews is a one-pot wonder perfect for a cozy weeknight dinner, combining tender rice with crisp apples and buttery nuts for a satisfying meal. Let’s walk through each step together to ensure your success in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup basmati rice, rinsed until water runs clear (this removes excess starch for fluffier rice)
– 2 tablespoons ghee or unsalted butter (or any neutral oil like avocado oil)
– 1 medium onion, thinly sliced (yellow or white onion works well)
– 1 large apple, such as Granny Smith or Honeycrisp, peeled and diced into 1/2-inch pieces
– 1/4 cup raw cashews
– 1 teaspoon cumin seeds
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cinnamon
– 2 cups water or low-sodium vegetable broth (for richer flavor)
– Salt, about 1/2 teaspoon (adjust based on your broth’s saltiness)
Instructions
1. Rinse 1 cup of basmati rice under cold running water in a fine-mesh strainer for 1-2 minutes until the water runs mostly clear, then set it aside to drain. Tip: Rinsing prevents the rice from becoming gummy during cooking.
2. Heat 2 tablespoons of ghee in a large, heavy-bottomed pot or Dutch oven over medium heat for 1 minute until melted and shimmering.
3. Add 1 teaspoon of cumin seeds to the hot ghee and toast them for 30 seconds, stirring constantly, until they become fragrant and start to sizzle.
4. Add 1 thinly sliced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion turns soft and golden brown at the edges.
5. Stir in 1 diced apple and 1/4 cup of raw cashews, cooking for 3-4 minutes until the apple pieces are slightly softened and the cashews are lightly toasted. Tip: Toasting the cashews enhances their nutty flavor without burning them.
6. Add 1/2 teaspoon of ground turmeric and 1/4 teaspoon of ground cinnamon to the pot, stirring for 30 seconds to coat the onion-apple mixture evenly and release the spices’ aromas.
7. Pour the drained basmati rice into the pot and stir gently for 1 minute to combine it with the other ingredients and lightly toast the grains.
8. Pour 2 cups of water or vegetable broth into the pot and add 1/2 teaspoon of salt, stirring once to distribute.
9. Increase the heat to high and bring the mixture to a boil, which should take about 2-3 minutes.
10. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without lifting the lid. Tip: Keeping the lid on traps steam for perfectly cooked rice.
11. After 15 minutes, turn off the heat and let the pot sit covered for 5 minutes to allow the rice to steam and absorb any remaining liquid.
12. Remove the lid and fluff the pulao gently with a fork to separate the grains.
Lovely and fragrant, this pulao features fluffy basmati rice with tender, sweet apple bits and crunchy cashews in every bite. Serve it warm as a main dish with a side of yogurt or pair it with grilled chicken for a heartier meal—the subtle cinnamon warmth makes it especially comforting on chilly evenings.
Apple Raita with Cucumber and Mint
Holiday meals often leave us craving something light and refreshing to balance the richness. Here’s a crisp, cooling Apple Raita with Cucumber and Mint that’s perfect for cutting through heavy dishes, and it comes together in just minutes with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup plain whole-milk yogurt (Greek yogurt works for a thicker texture)
– 1 medium apple, cored and finely diced (about 1 cup; use a crisp variety like Granny Smith for tartness)
– 1/2 cup cucumber, peeled, seeded, and finely diced (about 1/2 medium cucumber)
– 2 tbsp fresh mint leaves, finely chopped (adjust to taste for more herbaceous flavor)
– 1/2 tsp ground cumin (toast lightly for enhanced aroma if desired)
– 1/4 tsp salt (adjust to taste)
– 1/8 tsp black pepper (freshly ground preferred)
Instructions
1. Place 1 cup plain whole-milk yogurt in a medium mixing bowl.
2. Whisk the yogurt vigorously for about 30 seconds until smooth and creamy, breaking up any lumps.
3. Add 1/2 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper to the yogurt.
4. Stir the spices into the yogurt until fully incorporated, about 20 seconds.
5. Core 1 medium apple and finely dice it into 1/4-inch pieces to yield about 1 cup.
6. Immediately add the diced apple to the yogurt mixture to prevent browning.
7. Peel 1/2 medium cucumber, slice it lengthwise, and scoop out the seeds with a spoon.
8. Finely dice the seeded cucumber into 1/4-inch pieces to yield about 1/2 cup.
9. Add the diced cucumber to the bowl with the yogurt and apple.
10. Finely chop 2 tbsp fresh mint leaves until they are in small pieces.
11. Stir the chopped mint into the mixture until evenly distributed, about 30 seconds.
12. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld.
13. After chilling, give the raita a final stir before serving.
14. Transfer the raita to a serving dish.
Unbelievably simple, this raita offers a delightful crunch from the apple and cucumber, with the mint and cumin adding a refreshing, aromatic depth. Serve it chilled alongside spicy curries or grilled meats, or spoon it over roasted vegetables for a creamy, tangy contrast that brightens any meal.
Apple Jalebi with Syrup and Pistachios
Baking a fusion dessert can transform familiar ingredients into something spectacular, and this Apple Jalebi with Syrup and Pistachios does just that. By combining crisp apple slices with a traditional Indian jalebi batter, you’ll create a sweet, syrupy treat that’s perfect for holidays or special occasions. Follow these steps carefully for a dessert that’s both visually stunning and deliciously satisfying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large apples, peeled and cored (such as Granny Smith for tartness or Honeycrisp for sweetness)
– 1 cup all-purpose flour
– 1/4 cup cornstarch (helps create a crispy coating)
– 1/2 cup water, at room temperature
– 1/2 tsp baking powder (for a light, airy batter)
– 1 cup granulated sugar
– 1/2 cup water for syrup
– 1/4 tsp cardamom powder (adjust to taste for aromatic flavor)
– 2 tbsp ghee or vegetable oil (for frying, use a neutral oil if preferred)
– 2 tbsp chopped pistachios (for garnish, toasted lightly for extra crunch)
Instructions
1. Slice the peeled and cored apples into 1/4-inch thick rounds using a sharp knife or mandoline for even slices.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.
3. Gradually add 1/2 cup of water to the dry ingredients, stirring continuously to form a smooth, lump-free batter with a consistency similar to pancake batter.
4. Heat the ghee or vegetable oil in a deep skillet over medium heat to 350°F, using a candy thermometer to ensure accuracy for even frying.
5. Dip each apple slice into the batter, coating it evenly on both sides, and let any excess drip off to prevent oil splatter.
6. Carefully place the battered apple slices into the hot oil, frying in batches to avoid overcrowding, which can lower the oil temperature and result in soggy jalebis.
7. Fry the slices for 2-3 minutes per side until they turn golden brown and crispy, flipping once with tongs for even cooking.
8. Remove the fried apple jalebis from the oil and drain them on a paper towel-lined plate to absorb excess oil.
9. In a small saucepan, combine the granulated sugar and 1/2 cup of water over medium heat, stirring until the sugar dissolves completely.
10. Bring the syrup to a gentle boil, then reduce the heat to low and simmer for 5-7 minutes until it thickens slightly and reaches a thread-like consistency when a drop is tested between your fingers.
11. Stir in the cardamom powder into the syrup and remove it from the heat to infuse the flavor.
12. While the syrup is still warm, dip each fried apple jalebi into it, coating both sides evenly, and transfer to a serving plate.
13. Sprinkle the chopped pistachios over the coated jalebis immediately so they adhere to the sticky syrup.
14. Let the jalebis sit for 5 minutes to allow the syrup to soak in slightly, enhancing the sweetness without making them too soggy.
Kick back and enjoy this dessert warm, where the crispy exterior gives way to tender apple slices soaked in aromatic syrup. The pistachios add a delightful crunch that contrasts beautifully with the soft texture, making it ideal for serving with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
Apple Paratha with Whole Wheat Flour
Filled with warm spices and sweet apples, this comforting Apple Paratha brings together wholesome whole wheat flour and seasonal fruit for a satisfying breakfast or snack that’s both nourishing and delicious. Following these methodical steps will guide you through creating tender, flaky flatbreads with a spiced apple filling, perfect for a cozy morning or an anytime treat. Let’s begin by gathering your ingredients and preparing the dough and filling.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour, plus extra for dusting
– 1 cup warm water, about 110°F
– 2 medium apples, peeled and finely grated (about 1½ cups)
– 2 tbsp ghee or unsalted butter, divided (or any neutral oil)
– 1 tsp ground cinnamon
– ¼ tsp ground cardamom
– ¼ cup granulated sugar, adjust to taste
– ½ tsp salt
Instructions
1. In a large mixing bowl, combine 2 cups whole wheat flour and ½ tsp salt, whisking them together evenly.
2. Gradually add 1 cup warm water to the flour mixture, stirring with a spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5–7 minutes until it becomes smooth and elastic, adding a sprinkle of flour if it feels sticky.
4. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes to relax the gluten.
5. While the dough rests, heat 1 tbsp ghee in a skillet over medium heat until melted, about 1 minute.
6. Add 2 medium apples, grated, to the skillet and cook for 5–7 minutes, stirring occasionally, until they soften and release moisture.
7. Stir in 1 tsp ground cinnamon, ¼ tsp ground cardamom, and ¼ cup granulated sugar, cooking for another 2–3 minutes until the mixture thickens and the sugar dissolves.
8. Remove the apple filling from the heat and let it cool completely to prevent the parathas from tearing.
9. Divide the rested dough into 4 equal portions, rolling each into a smooth ball with your hands.
10. On a floured surface, flatten one dough ball into a 4-inch circle using a rolling pin.
11. Place 2–3 tbsp of the cooled apple filling in the center of the circle, spreading it evenly but leaving a ½-inch border.
12. Gather the edges of the dough over the filling, pinching them together to seal tightly into a pouch.
13. Gently flatten the sealed pouch with your palms, then roll it out carefully into a 6–7 inch circle, about ⅛ inch thick, to avoid breaking the dough.
14. Heat a tawa or non-stick skillet over medium-high heat until a drop of water sizzles, about 2 minutes.
15. Cook the rolled paratha for 1–2 minutes on one side until light brown spots appear, then flip it.
16. Brush the cooked side with ¼ tbsp ghee and cook for another 1–2 minutes until golden and crisp.
17. Repeat the flipping and brushing process for the other side, cooking until both sides are evenly browned and flaky, about 4–5 minutes total.
18. Transfer the cooked paratha to a plate and repeat steps 10–17 with the remaining dough and filling.
19. Serve the parathas warm, optionally with a dollop of yogurt or a drizzle of honey. These parathas offer a delightful contrast of a crisp, golden exterior and a soft, spiced apple interior, with the whole wheat flour adding a nutty depth. Try pairing them with a cup of chai for a comforting breakfast or folding them around a scoop of vanilla ice cream for a creative dessert twist.
Apple Payasam with Jaggery and Coconut
Warm up your kitchen with this comforting dessert that transforms humble apples into a creamy, aromatic Indian pudding. Apple Payasam blends sweet fruit with earthy jaggery and rich coconut for a treat that’s both nourishing and festive, perfect for cozy evenings or special gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium apples, peeled, cored, and diced (about 2 cups; use firm varieties like Granny Smith for texture)
– ½ cup grated jaggery (or substitute with dark brown sugar for a similar depth)
– 1 cup full-fat coconut milk (shake the can well before using)
– ¼ cup water
– 2 tablespoons ghee (clarified butter; or use unsalted butter as an alternative)
– 1 teaspoon cardamom powder (freshly ground for best aroma)
– 2 tablespoons raw cashews, roughly chopped (or almonds for variation)
– 2 tablespoons golden raisins (optional; adds a chewy sweetness)
Instructions
1. Heat a medium saucepan over medium heat and add 1 tablespoon of ghee.
2. Once the ghee melts and shimmers lightly, add the chopped cashews and sauté for 2–3 minutes until they turn golden brown, stirring constantly to prevent burning.
3. Remove the toasted cashews from the pan and set them aside on a plate.
4. In the same pan, add the remaining 1 tablespoon of ghee and the diced apples.
5. Sauté the apples for 5–7 minutes over medium heat until they soften slightly and release their juices, stirring occasionally to ensure even cooking.
6. Add ¼ cup of water to the pan and bring it to a gentle simmer over medium-low heat.
7. Cook the apples for another 3–4 minutes until they are tender but not mushy, then reduce the heat to low.
8. Stir in the grated jaggery and mix well until it dissolves completely into the apple mixture, about 2 minutes.
9. Pour in the coconut milk and add the cardamom powder, stirring gently to combine all ingredients.
10. Simmer the mixture on low heat for 8–10 minutes, stirring every few minutes to prevent sticking, until it thickens to a creamy consistency.
11. Turn off the heat and fold in the toasted cashews and golden raisins, if using.
12. Let the payasam rest for 5 minutes off the heat to allow the flavors to meld.
Delightfully creamy with tender apple bits, this payasam offers a balance of sweet jaggery and fragrant cardamom. Serve it warm in bowls, garnished with extra nuts, or chill it briefly for a refreshing twist—either way, its rich coconut base makes every spoonful indulgent.
Apple Tikki with Potatoes and Spices
You’ve probably found yourself with a few extra apples this season, wondering how to transform them into something savory and satisfying. This Apple Tikki recipe combines sweet apples with earthy potatoes and warm spices for a crispy, flavorful patty that’s perfect as an appetizer or light meal. Let’s walk through each step together to ensure your tikkis turn out golden and delicious every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 medium potatoes, peeled and boiled (about 1.5 cups mashed)
– 1 large apple, peeled and grated (about 1 cup, use a firm variety like Granny Smith for less moisture)
– 1/2 cup breadcrumbs (plus extra for coating, or use panko for extra crunch)
– 2 tbsp cornstarch (helps bind the mixture)
– 1 tsp cumin powder
– 1/2 tsp red chili powder (adjust to your spice preference)
– 1/2 tsp garam masala
– 1/2 tsp salt (or to taste)
– 2 tbsp vegetable oil (or any neutral oil, for frying)
– 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
1. Boil the peeled potatoes in a pot of water over high heat for 15-20 minutes until fork-tender, then drain and let them cool slightly.
2. Mash the cooled potatoes in a large bowl until smooth, using a fork or potato masher to avoid lumps.
3. Grate the peeled apple directly into the bowl with the mashed potatoes to prevent browning.
4. Add the breadcrumbs, cornstarch, cumin powder, red chili powder, garam masala, and salt to the bowl.
5. Mix all ingredients thoroughly with your hands until well combined and the mixture holds together when pressed.
6. Divide the mixture into 8 equal portions and shape each into a flat, round patty about 1/2-inch thick.
7. Coat each patty lightly in extra breadcrumbs, pressing gently to adhere for a crispy exterior.
8. Heat the vegetable oil in a non-stick skillet over medium heat until it shimmers, about 350°F.
9. Place the patties in the skillet without overcrowding, cooking in batches if needed.
10. Fry the tikkis for 3-4 minutes per side until golden brown and crispy, flipping once with a spatula.
11. Transfer the cooked tikkis to a paper towel-lined plate to drain any excess oil.
12. Garnish with chopped cilantro if desired and serve immediately.
Fresh from the skillet, these Apple Tikkis offer a delightful contrast of crispy edges and soft, spiced interiors with a hint of sweetness. For a creative twist, try serving them with a dollop of mint chutney or atop a bed of mixed greens for a light lunch—they’re versatile enough to pair with your favorite dips or as a standalone snack.
Apple Chaat with Tamarind and Green Chutney
Now, let’s make a vibrant, tangy Apple Chaat with Tamarind and Green Chutney—a perfect blend of sweet, spicy, and savory that’s quick to assemble and always a crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large crisp apples (like Honeycrisp or Granny Smith), cored and diced into ½-inch pieces
– ¼ cup tamarind chutney (store-bought or homemade, adjust to taste)
– ¼ cup green chutney (made with cilantro, mint, and green chilies, or use a prepared version)
– 1 small red onion, finely chopped (about ½ cup)
– ½ cup roasted chickpeas (canned, drained and patted dry, or use store-bought roasted ones for crunch)
– ½ teaspoon chaat masala (or substitute with a mix of cumin and black salt if needed)
– ¼ teaspoon red chili powder (adjust to spice preference)
– 2 tablespoons fresh cilantro, chopped (for garnish)
– 1 tablespoon lemon juice (freshly squeezed, or lime juice as an alternative)
Instructions
1. In a large mixing bowl, combine the diced apples and finely chopped red onion.
2. Add the roasted chickpeas to the bowl, ensuring they are evenly distributed among the apples and onion.
3. Drizzle the tamarind chutney over the mixture, using a spoon to coat all ingredients lightly.
4. Spoon the green chutney into the bowl, gently folding it in to create a marbled effect without overmixing.
5. Sprinkle the chaat masala and red chili powder evenly across the top of the mixture.
6. Squeeze the lemon juice over the chaat, tossing everything together until well combined.
7. Transfer the apple chaat to a serving dish, garnishing with the chopped fresh cilantro.
8. Serve immediately to maintain the crisp texture of the apples and chickpeas.
Yes, this dish delights with its crunchy chickpeas and juicy apples, balanced by the tangy tamarind and zesty green chutney. For a creative twist, try serving it in individual cups or over a bed of crisp lettuce for a light meal.
Apple Barfi with Condensed Milk and Cardamom
Perfect for holiday gatherings or cozy winter evenings, this Apple Barfi with Condensed Milk and Cardamom transforms simple ingredients into a rich, fudge-like Indian sweet. Let’s walk through each step together to ensure your dessert turns out perfectly every time.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 medium apples, peeled and grated (about 2 cups packed; use firm varieties like Granny Smith for less moisture)
– 1 can (14 oz) sweetened condensed milk (do not substitute evaporated milk)
– 1/2 cup unsalted butter (cut into tablespoons for easier melting)
– 1/2 cup milk powder (full-fat for creamier texture)
– 1/2 cup granulated sugar (adjust slightly if you prefer less sweetness)
– 1 teaspoon ground cardamom (freshly ground pods yield the best aroma)
– 1/4 cup chopped pistachios (for garnish; almonds or cashews work too)
– 1 tablespoon ghee or butter (for greasing the pan)
Instructions
1. Grease an 8×8-inch square baking pan evenly with 1 tablespoon of ghee or butter, then set it aside.
2. Peel and grate 4 medium apples using the large holes of a box grater, squeezing out excess liquid with your hands to prevent a watery mixture.
3. In a large, heavy-bottomed pan or non-stick skillet, melt 1/2 cup of unsalted butter over medium heat, stirring constantly to avoid browning.
4. Add the grated apples to the melted butter and cook for 8-10 minutes, stirring frequently, until they soften and most of the moisture evaporates.
5. Pour in 1 can of sweetened condensed milk and 1/2 cup of granulated sugar, stirring continuously to combine everything smoothly.
6. Reduce the heat to medium-low and cook the mixture for 15-20 minutes, stirring every 2-3 minutes to prevent sticking, until it thickens and pulls away from the sides of the pan.
7. Sprinkle in 1/2 cup of milk powder and 1 teaspoon of ground cardamom, mixing vigorously for 2-3 minutes until fully incorporated and the mixture forms a cohesive mass.
8. Immediately transfer the hot barfi mixture to the greased pan, using a spatula to press it into an even layer about 1/2-inch thick.
9. Sprinkle 1/4 cup of chopped pistachios evenly over the top, gently pressing them in so they adhere as the barfi cools.
10. Let the barfi cool at room temperature for 30 minutes, then refrigerate for 2 hours until firm to the touch before cutting into 16 squares.
Once set, this barfi offers a dense, melt-in-your-mouth texture with the warm spice of cardamom balancing the sweet apples and condensed milk. For a festive twist, drizzle squares with melted chocolate or serve alongside a scoop of vanilla ice cream to contrast the richness.
Apple Rasam with Tamarind and Black Pepper
Savor a comforting twist on a South Indian classic that’s perfect for chilly evenings. This Apple Rasam blends tart tamarind and warming black pepper with sweet, tender apples for a uniquely soothing soup. Follow these clear steps to create a flavorful broth that’s both aromatic and easy to digest.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium apples, peeled and diced (about 2 cups, use Granny Smith for tartness or Honeycrisp for sweetness)
– 1 tbsp tamarind paste (or 1 small lemon-sized ball of tamarind pulp, soaked and strained)
– 1 tsp black peppercorns, freshly crushed (adjust for more heat)
– 1 tsp cumin seeds
– 1 tsp mustard seeds
– 2 dried red chilies, broken (optional, for extra spice)
– 1 tbsp ghee or vegetable oil (or any neutral oil)
– 4 cups water
– 1 tsp salt (adjust to taste)
– 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
1. Heat 1 tbsp ghee in a medium pot over medium heat (about 300°F) until it shimmers lightly.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds to the pot; cook for 30 seconds until the mustard seeds pop, stirring constantly to prevent burning.
3. Stir in 2 dried red chilies (if using) and 1 tsp crushed black peppercorns; toast for 15 seconds until fragrant, which enhances their oils and flavor.
4. Add 2 cups diced apples to the pot; sauté for 5 minutes until they soften slightly and turn golden at the edges, stirring occasionally.
5. Pour in 4 cups water and 1 tbsp tamarind paste; bring to a boil over high heat, then reduce to a simmer.
6. Stir in 1 tsp salt and let the mixture simmer uncovered for 15 minutes, allowing the apples to become tender and the flavors to meld—check that the apples are soft when pierced with a fork.
7. Remove the pot from heat and let it cool for 2 minutes before serving to avoid burning your mouth.
8. Ladle the rasam into bowls and garnish with 2 tbsp chopped fresh cilantro for a fresh, herbal finish.
Warm and invigorating, this rasam offers a velvety texture with chunks of soft apple that melt in your mouth. Its balanced flavor—tangy from the tamarind, spicy from the pepper, and subtly sweet from the apples—makes it ideal served over steamed rice or sipped straight from a mug on a cold day.
Apple Shrikhand with Saffron and Pistachios
Diving into a dessert that’s both refreshing and indulgent, this Apple Shrikhand with Saffron and Pistachios offers a creamy, spiced twist on a classic Indian yogurt dish. It’s perfect for a festive gathering or a simple treat, blending sweet apples with aromatic saffron and crunchy nuts. Follow these straightforward steps to create a dessert that’s as delightful to make as it is to eat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups full-fat Greek yogurt (strained overnight for a thicker texture)
– 1 large apple, peeled and grated (about 1 cup, use a tart variety like Granny Smith for balance)
– 1/4 cup granulated sugar (adjust to taste if using sweeter apples)
– 1/4 teaspoon saffron threads, crushed (soaked in 1 tablespoon warm milk for 10 minutes to enhance flavor)
– 2 tablespoons chopped pistachios (plus extra for garnish)
– 1/4 teaspoon cardamom powder (or substitute with cinnamon for a different spice note)
Instructions
1. Place the Greek yogurt in a large mixing bowl and whisk it for 2-3 minutes until smooth and creamy, breaking up any lumps.
2. Add the grated apple to the yogurt and mix thoroughly to combine evenly, ensuring no clumps remain.
3. Stir in the granulated sugar, mixing continuously for 1-2 minutes until the sugar is fully dissolved and the mixture is uniform.
4. Pour the saffron-infused milk into the bowl, including the threads, and mix well to distribute the saffron color and aroma throughout.
5. Fold in the chopped pistachios and cardamom powder gently, taking care not to overmix to maintain texture.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to chill.
7. After chilling, give the shrikhand a quick stir and divide it evenly among 4 serving bowls or glasses.
8. Garnish each serving with a sprinkle of extra chopped pistachios for added crunch and visual appeal.
A creamy and aromatic dessert, this Apple Shrikhand boasts a smooth texture with subtle tartness from the apples and a warm hint of saffron. Serve it chilled as a light finish to a meal or pair it with crispy crackers for a creative contrast.
Apple Dhokla with Semolina and Yogurt
Fancy a twist on traditional Indian snacks? Apple dhokla combines the tangy, fluffy texture of classic dhokla with the sweet, subtle flavor of apples, creating a unique steamed cake perfect for breakfast or a light snack. This version uses semolina and yogurt for a tender crumb that’s surprisingly easy to make at home, even for beginners.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine semolina (also called sooji or rava)
– 1 cup plain yogurt (full-fat for best texture, or low-fat as a lighter option)
– 1 medium apple, peeled and grated (about ¾ cup packed)
– ¼ cup sugar (adjust to taste for sweetness)
– 1 teaspoon baking soda
– 1 tablespoon vegetable oil (or any neutral oil like canola)
– ½ teaspoon salt
– 1 teaspoon mustard seeds (for tempering, optional but adds flavor)
– 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
1. In a large mixing bowl, combine 1 cup fine semolina and 1 cup plain yogurt, stirring until no dry spots remain. Let it rest for 10 minutes to allow the semolina to absorb moisture, which helps create a soft texture.
2. Add 1 medium apple, peeled and grated, ¼ cup sugar, ½ teaspoon salt, and 1 teaspoon baking soda to the bowl. Mix gently until evenly incorporated; avoid overmixing to keep the batter light.
3. Grease an 8-inch round cake pan or dhokla steamer plate with 1 tablespoon vegetable oil, coating the bottom and sides thoroughly to prevent sticking.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
5. Place the pan in a steamer or large pot with 2 inches of boiling water. Cover with a lid and steam over medium heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep the water at a steady simmer to ensure even cooking without drying out the dhokla.
6. While the dhokla steams, heat 1 tablespoon vegetable oil in a small pan over medium heat. Add 1 teaspoon mustard seeds and cook for 30–45 seconds until they start to pop, then remove from heat immediately to avoid burning.
7. Once the dhokla is cooked, carefully remove it from the steamer and let it cool in the pan for 5 minutes. Tip: Run a knife around the edges to loosen it before inverting onto a plate.
8. Drizzle the tempered mustard seeds and oil evenly over the top of the dhokla. Sprinkle with 2 tablespoons fresh cilantro, chopped, for a fresh finish.
9. Cut the dhokla into squares or wedges while still warm. Tip: Serve immediately for the best texture, as it can firm up slightly upon cooling.
Lovingly soft and slightly spongy, this apple dhokla offers a delightful balance of sweet apple notes against the tangy backdrop of yogurt. The semolina gives it a satisfying, cake-like crumb that pairs beautifully with a cup of chai or as a standalone treat. For a creative twist, try drizzling it with honey or serving it alongside a dollop of whipped cream for an indulgent dessert.
Summary
Embark on a flavorful journey with these 18 Indian-inspired apple recipes, blending sweet and savory traditions. I hope you find a new favorite to warm your kitchen! Give one a try this week, leave a comment with your top pick, and if you enjoyed this roundup, please share it on Pinterest. Happy cooking!
