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Add jaggery after the rice is cooked and is of porridge consistency. Turn off the flame.
Add coconut milk, cardamom and almond milk.
Stir well for uniform mixture.
Add a few chopped nuts for decoration, if desired.
SHRIKHAND
Those with a sweet-tooth will be delighted to know that you can make dairy free shrikhand as well.
Ingredients
Soaked Almonds
(8 Hrs/ 1/2 Cup) Soaked Cashews (8 Hrs/ 1/2 Cup) Soaked Whole Rice (8 Hrs/ 1/2 Cup) Dairy Free Curd (1 Tbsp)
Sugar(As Per Taste)
Cardamom
Desserts
Powder(1/4 Tsp)
Kesar Strands, A Few
Method
Make each of these milks separately. health
Mix almond & cashew milk. Boil on low flame, stirring it often.
Slowly add raw rice milk, one spoonful at a time and
stir often. After about 15 minutes, the thick milk will be
ready.
Let it cool until it is luke warm.
Add yoghurt as a culture and the
curd will be ready in 8 hours. Tie this curd in a muslin cloth for a few hours till all the water is drained and to extract thick pulp for shrikhand.
To this pulp, add raw sugar. Add cardamom powder and saffron as per your taste.
No. of Servings: 1 Cup Preparation Time: 8 Hours Cooking Time: 15 Minutes Fridge Life: 3 Days
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