History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Bring milk to a boil in a thick bottom pan and simmer till it thickens. Thickly grate apples without peeling.
Heat a pan, add the grated apples and cook on medium heat. Add sugar and stew till sugar melts and continue to cook till most of the moisture evaporates. Add some of the reduced milk and cook.
As the mixture thickens add the remaining milk and cook till the kheer thickens some more. Add green cardamom powder, almonds and pistachios and continue to cook till the kheer thickens to the desired consistency.
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