This turned out so good that I had to write this blog. Something about kheer is so comforting, this is a twist on the traditional recipe making it a little healthier with all natural ingredients.
2 cups or whole milk
2 cup coconut or almond milk
1/2 cup rice, soaked overnight
coconut palm sugar ( 1 cup or to taste)
1 tablespoon butter
1 tablespoon psyllium husk
1/2 cup shredded coconut ( i used the frozen kind)
1/4 cup almond slices
6-7 pods of green cardamon (crushed), pinch of saffron strands
Fry the rice for a few minutes in the butter, add milk and let it cook for a hour until the milk is reduced. I used a hand blended for a few seconds to crush the rice.
Add the coconut, sugar and cardamon and cook another 10 mins
Add psyllium, saffron and almonds and remove from heat.
Let it set for a few hours and top with berries.
I usually don’t blog deserts but this one must be shared. Heart healthy and absolutely divine. Inspired by Peggy Ks healthful recipe I decided to give it a shot.
No baking is required. I bought the mini cake pans for this and so glad I did.
For the crust you need to grind up
1/2 cup pecans; 1 cup golden raisins; 1/2 cup shredded coconut; 1 teaspoon coconut nectar or agave; 2 tablespoon raw cacao powder
Spread the crust out in 3 pans lined with parchment paper. Put it in the fridge while you work on the filling
For the filling use a good blend and blend up
2 cups raw cashews; 4 tablespoon cocoa powder; 1 tbsp espresso or any good instant coffee; 1/2 cup frozen raspberries; 1/2 cup water; 1/2 cup coconut sugar; 1 teaspoon vanilla extract. 1tsp cacao nibs, 1 tsp Maca powder (optional)….once blended add a tablespoon of psyllium husk to thicken.
Pour in the filling and refrigerate for a couple of hours until set
It can be topped with fresh Raspberries with a side of coconut milk ice cream.
Amazing on the taste buds and heart healthy. I know I will make this over and over again.