This is a simple, Ayurvedic take on applesauce. Delicately sweet, deliciously spiced and infused with a hint of ghee, this recipe makes for a great fall/winter snack!
Apples (2) (experiment with which types of apple suit your taste - I like Fuji and Jonathan apples for this recipe)
Ghee (1 tsp)
Cinnamon powder (a pinch or per taste)
Cardamom powder (a pinch or per taste)
Dried ginger powder (a pinch or per taste)
Jaggery (1 tsp or per taste)
Ingredients
Preparation
Step 1
Peel apples, core them and cut into small pieces.
Step 2
In a small amount of water, cook the apples.
Step 3
Add ghee and all the powders.
Step 4
Mix well and puree to a consistency that works for you. Serve warm.
Tastes (Rasa)
The flavor profile of this dish includes sweet notes from apple, ghee, and cinnamon, with a subtle sourness if the apples used are slightly tart. It does not contain any salt, although a pinch can be added according to personal preference. There are no bitter elements, but the dish features a pungent kick from ginger and cardamom, while astringent flavors are absent.
Doshic Influence
Raw apples are not recommended in fall and winter season due to their association with vata increase. But cooked apples make for a great fall/winter snack, especially when delicately spiced. Addition of ghee adds brownie points to the taste, health and digestibility of the applesauce, while adding some grounding quality to it. Spices like cinnamon, dried ginger and cardamom add flavor, delicate pungency and enhance digestibility. This is a very tridoshic snack that can be enjoyed guilt-free when your sweet tooth beckons on a cold, wintery day.