My Raw Twist on India’s Favorite Dessert
Posted on April 01 2014 | (4) Comments
Category:Raw Snacks and Desserts
I love the taste of Kheer. The problem was that I wanted to enjoy a generous serving of pudding without worrying about the high fat and sugar content. So I did some makeover magic, and I’m sharing my health-conscious raw-to-the-rescue recipe with you today.
Discover how I combine Thai young coconut, agave, and spices to create a delicious raw Indian rice pudding that's so luxuriously rich and creamy, you won’t believe it’s dairy-free.
Kheer – Your New Favorite Raw Dessert,
Kheer is the quintessential dessert of the Indian cuisine. It’s a comfort food that’s served at home, in restaurants, and at the most joyous festivities. Traditionally rice or broken grains of rice are simmered in milk and sugar, flavored with Indian spices, and the fragrant mixture is served chilled.
Kheer is my favorite Indian recipe. I like to share it with people who have never eaten food from that part of the world before because they are afraid it will be spicy or strange. Kheer has flavors that are unusual, it’s true, but they are delightfully delicate.
Indian dessert pudding will transport you to a summer’s day, sipping tea in the shadow of the Taj Mahal. You’ll feel like royalty, but you don’t have to invest a king’s ransom on ingredients or have a kitchen staff to prepare it for you.
Raw Kheer Ingredients
Here’s what you’ll need
- Thai young coconut meat
- Coconut water
- Light agave or honey
- Unsweetened shredded dried coconut
- Golden raisins
- Raw pistachios
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon rose water (optional)
Making Raw Food Kheer
The first “magic” substitution I make in my raw pudding is swapping out rice for Thai young coconut meat. I demonstrate how to easily open the seemingly impenetrable husk and explain how to use both the meat and the water to create a creamy pudding base.
Your blender does most of the hard work, but I’ll make things even easier. The trick is to process some of the ingredients, but to fold in others to add extra texture and interest. I show you how to add ingredients in a particular order to ensure mouthwatering results.
Take the pistachios, for example. I’ll demonstrate how to chop this traditional Indian ingredient and then add it to your coconut-y Kheer base.
I’m sorry, but there’s no way to get around this next part: in order to achieve maximum pudding-ness, my raw food Kheer must be refrigerated for two hours prior to eating.
On the other hand, once it’s been prepared, raw Kheer will keep beautifully in the refrigerator for up to three days. So go ahead...make a double batch.
Have you had Kheer before? Where? When? What did you think of it? Post your comments below.