In Nepali tradition, kheer is taken into account to be the purest dessert and is often provided to the Gods earlier than being served to individuals. This dairy-free model from the Plant-Based mostly Himalaya cookbook is aromatic because of cardamom and cloves and is calmly sweetened with dates, golden raisins, and brown sugar.
What you want:
4 cups canned coconut milk
½ cup basmati rice, rinsed and soaked half-hour
1 cup water
¼ cup brown sugar
¼ cup shredded coconut, plus extra for garnish
2 tablespoons golden raisins
2 tablespoons slivered almonds, plus extra for garnish
2 tablespoons chopped dates, plus extra for garnish
1 teaspoon floor cardamomÂ
7 complete cloves
Â
What you do:
- Right into a saucepan over medium warmth, add coconut milk and convey to a boil. Add rice and water, cowl, and prepare dinner 2 minutes.
- Take away lid, cut back warmth to low, and prepare dinner 2 extra minutes. Stir, cowl once more, and let prepare dinner 2 extra minutes.
- Add brown sugar, coconut, raisins, almonds, dates, cardamom, and cloves. Stir totally, and prepare dinner a further half-hour on low warmth, stirring constantly to keep away from burning.
- Garnish with extra almonds, dates, and coconut shavings on prime. Serve heat or refrigerate for just a few hours and luxuriate in chilled.
For extra plant-based recipes like this, learn:
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