Allergy-free Creamy Almond Pudding

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Creamy almond pudding with Gluten free vegetable dalia


Here is a delicious warm pudding, highly recommended for nursing mothers, children, the elderly and people recovering from illness--but the young, fit and healthy can enjoy it too--espeically if you are vata or pitta!

Creamy Almond Pudding

Allow two hours almond soaking time!

Serves 6


2/3 cup slivered almonds

1 cup boiling water

6 cups coconut milk

2 tbsp Cream of Rice

¼ tsp saffron threads

1/2 tsp crushed cardamom seeds

½ cup turbinado sugar

2 tbsp toasted slivered almonds for garnishing

Place almonds in a bowl, add the boiling water, and soak for 2 hours. Pour nuts and soak water into food processor and process until smooth. Slowly add one cup of coconut milk and process again until smooth.

Put the rest of the coconut milk into a heavy bottomed pan and bring to a boil. While stirring constantly, sprinkle in the cream of rice, then pour the blended almond mixture in. Turn down the heat, add the saffron, cardamom and sugar. Simmer, stirring attentively, until the pudding is reduced to one third of its original volume. Remove from the heat and beat with a whisk to smooth the texture. Serve warm or at room temperature, garnished with toasted almonds.

Adapted from Lord Krishna's Cuisine, the Art of Indian Vegetarian Cooking by Yamuna Devi, Bala Books.

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This page contains a single entry by Alakananda Ma published on March 3, 2010 8:41 PM.

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Armenian Cashew Rice Pilaf is the next entry in this blog.

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