Indian cooking
Indian cooking / Dishes / Seb ka Ras
Seb ka Ras (Apple Juice)

Seb ka Ras

Apple Juice
VegetarianOrigin Punjab/Delhi/AwadhPrep 15 minutesCook 10 minutes

A sweet, tart concentrated apple cordial made by simmering fresh apples with sugar and citric acid, then pureeing smooth. Dilute with water for a refreshing fruit drink.

Ingredients

01
Apple · Sebpeeled, cored and cut into pieces
1000 g
fruit
02
Granulated sugar · Cheeni
1000 g
sweetener
03
Citric acid
10 g2 teaspoons
souring agent

Method

  1. Place 1000 g peeled, cored, and cut apples into a large, heavy-based saucepan along with 750 ml water, 1000 g granulated sugar, and 2 tsp citric acid.
  2. Simmer for about 10 minutes until the apple pieces are thoroughly softened.
  3. Take the pan off the heat and let the mixture cool down slightly.
  4. Transfer to a blender and puree until completely smooth and combined.
  5. Decant into a sterilised bottle and store in the fridge for up to 1 week, diluting with water to taste before serving.

Don't have something?

Apple
  • Green apple

    Use the same weight; slightly tarter and firmer. Good where the apple should hold shape.

  • Pear

    Use the same weight; softer and sweeter. Cook a little less and reduce added sugar.

  • Guava

    Use the same weight; firmer and more aromatic. Peel if the skin is tough.

Granulated sugar
  • Jaggery

    Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Citric acid
  • Lemon juice

    Use 15-20 g lemon juice for 1 g citric acid; add off the heat and taste, as it also adds aroma.

  • Lime juice

    Use 15-20 g lime juice for 1 g citric acid; sharper and more aromatic.

  • Dried mango powder

    Use about 2 g amchoor for 1 g citric acid; stir in early and taste, as it is less sharply sour.

Similar dishes

Seb ki Chutney
Apple Chutney
Seb ki Chutney tastes pungent, warmly spiced, and savory-tart rather than purely sweet and fruity like this dish.
  • Same: Both preparations cook down apples with granulated sugar and an acidic ingredient.
  • Different: Seb ki Chutney uses far less sugar and adds white malt vinegar, garlic, fresh ginger, cloves, and salt instead of citric acid.
Seb Aur Adrak Ki Chutney
Apple & Ginger Chutney
It tastes warmly spiced, tangy and mildly chilli-hot, whereas this dish tastes simply sweet-tart and fruity.
  • Same: Seb Aur Adrak Ki Chutney shares apples and sugar with this dish and is also cooked down to a sweet-sour preserve.
  • Different: It adds onion, ginger, fennel seed, Kashmiri chilli powder, dark brown sugar, white wine vinegar, vegetable oil and salt, while this dish uses only apples, granulated sugar and citric acid and is pureed smooth for dilution.
Green Apple and Fennel Raita
Green Apple and Fennel Raita tastes cooling, lightly sweet, aromatic and mildly tart, while this dish tastes more intensely sweet-tart and apple-concentrated.
  • Same: Green Apple and Fennel Raita shares with this dish the use of apple and added sugar, and both have a tart fruit note.
  • Different: Green Apple and Fennel Raita uses yogurt, cumin, fennel, ginger, salt and grated green apple, and it is served chilled without simmering or pureeing, while this dish is a concentrated apple cordial made from simmered apples, sugar and citric acid and diluted with water.
Seb Aur Chukandar Ka Salaad
Apple, Beetroot & Mooli Salad
Seb Aur Chukandar Ka Salaad tastes fresh, crunchy and sweet-tangy with chilli heat and a savoury black-salt note, while this dish is a smooth concentrated sweet-tart apple drink diluted with water.
  • Same: Seb Aur Chukandar Ka Salaad shares apple and sugar with this dish, and both have a sweet-tart balance.
  • Different: Seb Aur Chukandar Ka Salaad adds raw beetroot, mooli, lime, chaat masala, Kashmiri chilli powder, black salt, coriander and dill; this dish is only simmered apple, sugar and citric acid pureed into a cordial.