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The Veggie Indian

Indian apple pudding


This apple pudding is a very healthy and delicious Indian dessert, which is often served chilled on weekends after lunch. Suitable for Diabetic diet, if sugar is reduced. I have used cornflour to thicken it instead of cream, to make it low fat and hence apt choice for diet conscious.

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  • 3 medium sized sweet apples
  • grated with the skin on
  • 4 cups whole milk
  • Few strands of saffron dissolved in 1/4 cup of milk
  • 1/2 tsp cardamom powder
  • A pinch of cinnamon powder
  • 1/4 cups mix nuts ( I used Pista
  • cashews and Almonds )
  • 1/4 cup sugar + 2 tsp Sugar
  • 2 tbsp Corn flour dissolved in 1 cup of milk.
  • 1/2 cup raisins.


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

In a milk pan, boil milk. Keep stirring till it gets reduced to half its quantity. Add 2 tbsp sugar and keep stirring till it dissolves.

Step 2

Meanwhile, boil 1 cup water in a saucepan. Add grated apples, sugar and cardamom powder. Keep stirring on low flame till the water evaporates and sugar melts completely. Dont make it too dry, just a little tender. Keep aside.

Step 3

Now, combine this apple mixture with the thickened milk and mix well. Keep the flame low while doing this. Add raisins and saffron strands and keep stirring till it thickens.

Step 4

Pour in the cornflour-milk mix along with cinnamon and keep stirring on low flame till everything comes together in a thick paste. Turn off the flame and keep the pudding at room temperature to cool off.

Step 5

Chill the pudding in fridge for 2-3 hours before serving. This will get even much thicker after cooling.
Garnish with chopped nuts and sliced apples before serving.


Use condensed milk for cooking the pudding, to make it more rich and creamy. You may also add double cream towards the end for that luxurious richness. This way you would not need cornflour mixture to make it thick.

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