Almond and Rice Dessert: Rejuvenation and Divali

| No Comments | No TrackBacks

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!


Almond and Rice Dessert


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


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.

No TrackBacks

TrackBack URL:

Leave a comment

About this Entry

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

Green Tomato Chutney was the previous entry in this blog.

Spaghetti Indiano is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.