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One of my favorite desserts is kheer (rice pudding). Traditionally this is basmati rice cooked in cows milk with nuts and raisins. Yet cooking cows milk renders it more difficult to digest for many challenging Agni (digestive fire in the belly). It is becoming increasingly more difficult to find a harm free, sattvic (pure) source of milk. Milk as we know it to be a source of ojas ( nurturing for the immune system) if it used to come from humanely treated cows in India is not available in the west and for that reason many choose to go vegan.
The recipe below is my version of kheer. It is much lighter to digest and a must in the diet of a pregnant woman, for a mother during the first 40 days after birth giving, weak people, those recovering and seeking nurturing and for those with vata aggravation ( wind element) and/or pitta aggravation (fire element). Those with kapha constitution should take only a small portion of this sumptuous dessert.
You may adapt the recipe to make it most suitable for vata pacifying by using creamy dates in the recipe and use jaggery or raw honey ( is heating) as a sweetener and stick with cashews or pistachio nuts as they are softer and more easy to digest. When using dried fruits always soak them
For pitta pacifying use pomegranate or soak dried cranberries, apricots, figs, raisins for 24 hours and sweeten with maple sirop or coconut sugar, bot excellent options to pacify pitta. Use small amounts of soaked almonds or brazil nuts ( very good for the adrenals). Remove the skin, as this aggravates pitta.
Recipe is for 4 persons | all ingredients are organic
Wash and soak 1 cup of Dehradun Basmati rice for 30 minutes
3 cups of filtered water to cook the rice in
9 cardamom pods, grounded, keep the pods
Soak 1/4 cup almonds, brazil nuts. Pistachio and cashew don't require soaking.
Soak 5 threads of saffron in 2 tbs rose water for 30 minutes
Soak 1/2 cup of any of dried raisins, apricots, figs, cranberries overnight. Chop in small pieces.
2 cups of almond coconut milk
2 tbs coconut cream
Sweetener options : 1-2 tbs coconut sugar, raw honey, maple sirop, jaggery
Cook the rice till soft and moist with the cardamom pods. Keep the grounded seeds aside to add on after the cooking process. Once the rice has absorbed all liquid and is soft, creamy and moist, add the coconut/almond milk, coconut cream, saffron/rosewater, grounded cardamom and sweetener to taste. Stir well and let the flavors sit and settle for about 30 minutes. Serve warm ( for vata) or at room temperate ( for pitta )
The recipe below is my version of kheer. It is much lighter to digest and a must in the diet of a pregnant woman, for a mother during the first 40 days after birth giving, weak people, those recovering and seeking nurturing and for those with vata aggravation ( wind element) and/or pitta aggravation (fire element). Those with kapha constitution should take only a small portion of this sumptuous dessert.
You may adapt the recipe to make it most suitable for vata pacifying by using creamy dates in the recipe and use jaggery or raw honey ( is heating) as a sweetener and stick with cashews or pistachio nuts as they are softer and more easy to digest. When using dried fruits always soak them
For pitta pacifying use pomegranate or soak dried cranberries, apricots, figs, raisins for 24 hours and sweeten with maple sirop or coconut sugar, bot excellent options to pacify pitta. Use small amounts of soaked almonds or brazil nuts ( very good for the adrenals). Remove the skin, as this aggravates pitta.
Recipe is for 4 persons | all ingredients are organic
Wash and soak 1 cup of Dehradun Basmati rice for 30 minutes
3 cups of filtered water to cook the rice in
9 cardamom pods, grounded, keep the pods
Soak 1/4 cup almonds, brazil nuts. Pistachio and cashew don't require soaking.
Soak 5 threads of saffron in 2 tbs rose water for 30 minutes
Soak 1/2 cup of any of dried raisins, apricots, figs, cranberries overnight. Chop in small pieces.
2 cups of almond coconut milk
2 tbs coconut cream
Sweetener options : 1-2 tbs coconut sugar, raw honey, maple sirop, jaggery
Cook the rice till soft and moist with the cardamom pods. Keep the grounded seeds aside to add on after the cooking process. Once the rice has absorbed all liquid and is soft, creamy and moist, add the coconut/almond milk, coconut cream, saffron/rosewater, grounded cardamom and sweetener to taste. Stir well and let the flavors sit and settle for about 30 minutes. Serve warm ( for vata) or at room temperate ( for pitta )
