Vegan Quinoa Flakes Kheer

After more than a year of going vegan, it was today- for the first time I craved kheer. Kheer is a traditional milk-based dessert served in 99% of Indian weddings. Yep, a very big deal. I made two types of Kheers today-One using rice flakes and the other one with quinoa flakes. Quinoa won by a big margin 🙂 I am usually bad with measurements and kheer is more of how you like it. It took 10-15 mins for me to do this amazing dish 🙂  No oil, No condensed milk crap.

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You need-Serves 1-2 people.

  • 1/4 cup cashews and 1/4 cup almonds soaked over night-blended with 1 cup water-That’s the cashew almond thick milk that you have.
  • Store bought organic almond milk-depends on how runny you want your kheer
  • Saffron-few strands (soaked in a tbsp of almond milk)
  • Seeds of 1 cardamom+10 pistachios+1 tsp organic raw sugar-in it goes into pestle and mortar
  • Quinoa/rice flakes -1/4 cup should do
  • Goji berries-1 tbsp
  • Organic raw sugar-depends on your taste buds-Atleast a couple of tbsp
  • Pinch of salt

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To do

  • Heat a saucepan, add the flakes and goji berries, reduce the flame to low-medium and dry fry until you get the roasted smell.
  • Add the thick milk and little almond milk  and let the mixture come to boil. From this point on you keep adding almond milk cos the flakes consume milk like crazy
  • Add sugar, cardamom pistachio blend, saffron[try rubbing them,more flavor], salt and mix them all well. Again you would see this thicken , add more almond milk, let it sit for few seconds and transfer to a serving glass.
  • For presentation sake, in the same pan in which you make kheer, add a bit of sugar, pistachios, goji berries and a tsp of water until sugar caramelizes on pistachios. This is for the glaze 🙂 Top them on the kheer glass with few saffron strands.

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Queen’s birthday no-bake cupcake- 50th post-Had to be something sweet

It was queen’s birthday yesterday. Made a cake for the queen (I ate it for the queen 😉 like 1/4 of this). Cos it is SOOOO filling) This is a 3 layer cupcake. This quantity makes 3 medium cupcakes, few peanut fudges, Almond dates pistachios balls and a double chocolate coconut pudding. I have ‘bolded’ the ingredients.

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Layer 2: Peanut Fudge 🙂

Must be chilled before you start with layer 1. In a blender, blend 1/4 cup of natural sweetener.[This is a rough estimation depending on how sweet you want the fudge to be]. To 1/4th cup of peanut butter, add powdered sweetener slowly until it reaches dough consistency. Add a pinch of salt too. My peanut fudge became too sweet, so I added a tbsp of unhulled tahini to combat the sweetness 🙂 Make tiny balls (1/2 of a tiny lime size). Put them in the freezer to harden

p.s: If you have extra dough, shape them as fudge squares, chill and serve

Layer 1: Almond Dates Crust

Process 7-8 medjool dates, 1 cup almond meal, 1/4 cup pistachios, 1/4 cup dark cocoa powder, 2 pinches salt in a blender until they come together. That is your crust. Make few balls that would be sufficient to line cupcake molds. Once the lining is done, refrigerate the crust 🙂 With the remaining dough, make Almond dates pistachios balls, chill and serve

Layer 3: Double Choc pudding layer

To this add 125 gms chocolate chips, some vanilla from pod, a pinch of salt and a Tbsp of cocoa into pan. In a vessel, add 150-175 ml of coconut cream (I used fat reduced version) and heat it up until it bubbles around the corner. Pour it over the chocolate and let it sit for a minute and start to mix them. If the chocolate doesn’t melt, use double boiling method to mix them all well. This is the pudding layer.

Assembly

Take the crust out, add some pudding mix, one peanut fudge and cover with the rest of the pudding mix. Refrigerate and top with pistachio meal before serving 🙂 Rest of the pudding mix can be poured in a ramekin and chilled 🙂

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