Creamy Almond Pudding
Gluten free, Casein free, Soy free, vegan, parve
Good for Vata, Pitta, mamsa, sthanya, ojas
Building, may promote lactation.
Sephardically, this recipe is suitable for Passover.
Allow two hours almond soaking time!
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.
The original recipe called for cow's milk instead of coconut milk. It is thus like a thickened version of ojas drink and would be even better for ojas, sthanya and mamsa. However, when made with cow's milk it should be taken alone rather than as dessert or it would present food combining issues.