Almond and Rice Dessert: Rejuvenation and Divali

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Divali, the Festival of Lights, is a season of sweets, running from the New Moon to Kartik Purnima, the November Full Moon. This Divali season, enjoy a rejuvenative Ayurvedic treat. Almond and rice dessert is good for strength and energy, for the male reproductive system and for ojas, core immunity. It is also an aphrodisiac treat for a romantic evening. Cow's milk is best for ojas and shukra (sperm production), while goat milk can be substituted for an allergy-free version. And for a vegan recipe, use all coconut milk and no dairy milk. It will still be delicious!

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Almond and Rice Dessert

 

 

Ingredients

For almond milk
Blanched Almonds - 0.5 cup
Boiling Water - 0.75 cup

For dessert
Rice flour - 5 Tablespoons (grind basmati rice in spice grinder to make this)
Cow or Goat Milk - 1.5 cups
Coconut milk - 2 cups
Turbinado Sugar - 10 Tablespoons
Rose water - 2 teaspoons
Chopped pistachio nuts - 1 Tablespoon
Chopped almonds - 2 Tablespoons

2 pomegranates

Method

For almond milk, place blanched almonds in a small bowl, and pour the boiling water over them.
Cover, and soak for at least 15 minutes.
Blend the soaked almonds into a fine puree.
Strain the almond milk through a double layer of fine muslin cloth into a small bowl, squeezing the cloth to extract as much almond milk as possible.
Combine the milk, coconut milk, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly.
As the milk comes to a boil, reduce the heat.
Add rice flour as almond milk comes to a boil, and reduce the heat.
Stir the rice flour and almond mixture, because rice flour has a tendency to separate from the liquid and settle at the bottom.
Add it to the milk and coconut milk in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping.
Cook over low heat until the mixture thickens and a thin custard is formed on the spoon.
Continue cooking the custard, uncovered, for an additional 5 minutes.
The custard should be quite thin.
As it chills, it will thicken considerably.
Stir in the rose water, cover and cool.
A skin may form on the custard .If so, stir it in with a wire whisk.
To serve, pour into individual dessert dishes, sprinkle with chopped almonds and pistachios, and place a teaspoon of pomegranate seeds in the center.

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About this Entry

This page contains a single entry by Alakananda Ma published on October 28, 2011 10:30 PM.

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