Saturday, March 15, 2014

Recipe : Ayurvedic Dates Kheer

This is another lovely recipe from Jigyasa & Pratibha's "Sukham Ayu - Cooking at Home with Ayurvedic Insights"

Its made without any sugar or jaggery and is naturally sweetened by the dates. If it isn't sweet enough for you, you can add some jaggery or rock sugar to maintain its Ayurvedic nature.

The book, gives details on why Dates are good for you and which constitutions it works best for. If you are interested in eating right for your body, depending on its constitution, you SHOULD pick up a copy of this Cookbook.

15-20 pitted dates, washed and chopped fine (dried, not fresh)
4 cups cow's milk (for Ayurvedic Reasons, you can use any milk of your choice)
8-10 strands of saffron
1 tsp wheat flour
pinch of nutmeg powder
1/4 tsp cardamom powder
1 tsp cow's ghee

Bring the milk to a boil and allow it to simmer

Take 1 tsp warm milk into a bowl and rub the saffron in it to release its flavours and the milk turns orange. Keep aside.

In a thick bottomed pan, heat ghee, add the dates and saute for 2 minutes on a low flame.
Sprinkle wheat flour over the dates and saute for another minute.

Slowly add the milk, stirring continuously to avoid lumps. Cook on low flame for 7-8 minutes. If you want it sweeter, add some powdered rock sugar. (Jaggery does sometimes curdle hot milk, so if adding jaggery, add strained jaggery syrup after cooling the kheer)

Stir the prepared saffron into the kheer, with nutmeg and cardamom powders. Switch off the flame.

Enjoy a small helping at the end of your meal as a digestive.

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