| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 15g | 6g | 68g |
| sugars | fibre | protein | salt |
| 49g | 4g | 12g | 0.25g |
Steeped in exotic flavors from my Cuban and Spanish roots, the Apricot and Chironji Kheer never fails to intrigue my culinary senses. A hearty spoonful of this fruit-based dessert transports me right to the heart of Caribbean. This dance between rich luscious fruits, tender milk, and delicately toasted seeds crafts an orchestra of flavors echoing traditional tapas, with a tropical twist perfect for dancing under Miami’s star-filled sky.
The Alluring Fusion of Flavors
What personally draws me to the Apricot and Chironji Kheer is its delightful fusion of flavors that captures the vibrance of both Cuban and Spanish culinary arts. The harmonious blend of apricots and chironji – tiny almond-flavored seeds – not only evokes the soul of lush Caribbean orchards, but also whispers the enticing secret of Spanish classics. The infusion of cardamom and saffron threads adds an exotic layer of sensuality, reminiscing the hazy Spanish cafes, brimming with tapas and laughter.
Health benefits and Complementing Dishes
On top of its charming gastronomic appeal, the Apricot and Chironji Kheer is a treasure trove of health benefits. Apricots are a bountiful source of vitamins and antioxidants, promoting skin health and vision. On the other hand, chironji seeds boost digestion and heart health, transforming this recipe into a delicious wellness potion. Here you can find more about the tremendous health benefits of apricots.
Given its tropical essence, our Apricot and Chironji dessert pairs splendidly with refreshing cocktails. A glass of Sangria or a classic Mojito would definitely enhance the exotic pleasure of the Kheer. If you’re looking for inspiration, check this classic Mojito recipe.
Subtly sweet and vibrant, the Apricot and Chironji Kheer echoes the rhythm of my Miami life and treasured heritage. It is the sweet, soft whisper of Spanish cafes, the lullaby of Caribbean winds, and the dance of tropical sunsets – an edible melody of rooted traditions and embraced cultures.
What You’ll Need
- 1 cup dried apricots
- 1/2 cup chironji (charoli seeds)
- 1.5 liters whole milk
- 1/2 cup granulated sugar
- 1/4 cup golden raisins
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1 teaspoon cardamom powder
- A pinch of saffron strands
Method
Step One
Start by soaking the dried apricots and chironji in separate bowls of hot water for at least 4 hours, or preferably overnight. Make sure the water covers the ingredients completely as they will swell during the soaking time.
Step Two
Once the apricots and chironji have been soaked, drain them. Then, cut the soaked apricots into small pieces. The chironji should have a slightly swollen and softened texture now.
Step Three
Now, in a heavy bottomed pan, pour the whole milk and bring it to a boil. Lower the heat and let it simmer, stirring occasionally, until it reduces to three-quarters of its original volume.
Step Four
Add the granulated sugar to the milk and stir well until the sugar is completely dissolved. Continuously stir the mixture for some minutes to ensure that the sugar does not settle at the bottom.
Step Five
Next, add the chopped apricots, chironji, golden raisins, chopped almonds and chopped pistachios in to the pan. Mix them well with the sweet milk mixture. Let it simmer for about 20 minutes, or until the dried fruits absorb some of the milk and the kheer thickens slightly.
Step Six
The final step is to mix in the cardamom powder and a pinch of saffron strands. Continue to simmer for another 2-3 minutes. The kheer will thicken a little more even after it cools down so keep that in mind while assessing its consistency.
Step Seven
Turn off the heat and allow the kheer to cool to room temperature. Your Apricot and Chironji Kheer is ready to serve. You can enjoy it as is or refrigerated. Preferably, garnish with more nuts and saffron strands before serving.
