Plant-based Kheer is a dairy-free version of the traditional Indian rice pudding. It is made using plant-based milk and other vegan ingredients, making it a delicious and inclusive dessert option.
SERVES 4-5, MAKES 1 litre
Ingredients:
- 1 cup almonds (soaked in water for about 6 hrs and peeled)
- 1⁄2 cup quinoa
- 3 1⁄2 cups water
- 6 tablespoons powdered jaggery
- 1⁄4 teaspoon cardomom powder
- 20 strands of saffron (approx.)
- 1⁄8 teaspoon rock salt
Topping:
- 1 tablespoon chopped almonds (soaked)
- 1 tablespoon pistachios, chopped
- 1 tablespoon raisins
Method:
- Place the quinoa in a saucepan with 2 cups of water and bring to a boil. Then, let it simmer for about 45 minutes until the quinoa is fully cooked.
- Meanwhile, add the peeled almonds and 1 1⁄2 cups water to a blender and blend until very smooth.
- Add jaggery, cardamom, saffron and salt and blend again.
- Pour this mixture in a bowl, add the boiled quinoa and stir well. This is your kheer.
- Place it in a refrigerator for atleast 30 minutes. The quinoa will swell up and the kheer will get a little thick.
- Top it with almonds, pistachios and raisins and serve.
Tips:
- Consistency: If the Kheer thickens too much, add a splash of warm almond milk to adjust.
- Customisations: Experiment with coconut sugar, jaggery, or maple syrup as sweeteners.
- Quinoa Alternative: You can use rice, millets, or vermicelli instead of quinoa for variation.
- Almond Milk: You can use coconut, oat, or cashew milk instead of almond for variation.
Enjoy your creamy, plant-based indulgence!
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