1. Vegan Badam Phirni
Here is a creamy vegan badam phirni recipe perfect for festive celebrations. It has the goodness of almond milk, brown rice, and jaggery powder, making it a wholesomely delicious Indian dessert.
Ingredients
1 litre almond milk
¼Cupbrown rice
4 green cardamoms (elaichi)
¼teaspoon saffron (kesar)
⅓Cup brown sugar or jaggery powder
2 tablespoon sliced almonds
Method
1. Wash and soak brown rice in water for 1 hour. Next, drain water, and spread
2. soaked rice on a kitchen towel. Allow the rice to become completely dry.
3. Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender.
4. Boil almond milk. Let it simmer over low heat, till it is reduced to almost half the original quantity.
5. Add rice powder and stir continuously to avoid any lump formation. Cook till rice is soft and the texture of phirni is thick.
6. Once the badam phirni is thick, add jaggery powder and stir to combine. Cook for 2–3minutes for the jaggery to dissolve.
7. Vegan Badam Phirni is ready! Garnish with almonds.
2. Vegan Energy Ladoos
Healthy Energy Ladoo. No FLOUR. No SUGAR. No GHEE. They are a perfectly guilt-free gift for your sibling.
Ingredients:
1/4 Cup pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon flaxseeds
1/3 Cup almonds
1/3 Cup cashew
1/3 Cup pistachio
1/3 Cup walnuts
1/3 Cup dessicated coconut
1/3 Cup cranberry
1/2 Cup Medjool or Omani dates
1 teaspoon cardamom powder
1 teaspoon cinnamon powder
Method:
1. Soak seedless dates in hot water for 10- 15 minutes.
2. Dry roast all the nuts and seeds except berries.
3. Add them to a food processor along with coconut, cranberry, spice powders, and soaked dates minus water. Pulse a few times.
4. Bind into bite size ladoos. Coat each ladoo in pistachio powder, rose petals, sesame seeds or
5. melted chocolate.
3. Vegan Millet Kheer
Millet Kheer without refined sugar or jaggery that you can make any time for Muh Meetha moments. It has no gluten or refined sugar.
Ingredients:
1/4 Cup Barnyard Millet
1/4 Cup Omani dates
1 tablespoon coconut oil
1 tablespoon cashew
1 tablespoon almond
1 tablespoon pistachio
1 tablespoon raisins
1 teaspoon chironji
1 litre coconut milk
1 teaspoon cardamom powder
Method:
1. Rinse the millet with water 2– 3 times. Soak for 2- 3 hours.
2. Soak seedless dates in hot water for 10- 15 minutes. Blend to a smooth paste.
3. Heat oil. Add millet, sauté for 3– 5 minutes.
4. Add milk, cardamom powder, stir to avoid any lump formation and let it come to a boil. Reduce the heat to low and let the milk simmer. Keep on stirring at regular intervals.
5. The whole process of slow cooking the millet in the milk takes about 30– 40
6. minutes on a low flame. Scrape the sides of the pan and add this layer of cream into the kheer.
7. Once the millet is cooked and the kheer is thickened, that is the signal it is ready.
8. Add date paste, mix, and allow the kheer to simmer for 5 minutes
9. Serve Kheer warm or chilled garnished with saffron and dry fruits.
Shared By: Hina Gujral,
Chef & Supporter of Veganuary India
https://www.instagram.com/funfoodandfrolic/?hl=en
