Updated: Jul 13
However, kheer can also be adapted to make a delicious breakfast option. The kids love it too – its been tried and welcomed by our families! Kheer can be made to suit all doshas according to which milk, spices, fruits and nuts you use.
WHAT YOU WILL NEED
50 grams Vermicelli rice noodles broken into small pieces (you can choose to pre-soak the noodles which will soften them and make them much easier to cut into small pieces)
2 tablespoons of shredded coconut
2 tablespoons of finely chopped pre-soaked almonds or cashews
¼ to ½ teaspoon each of cardamom, cinnamon, ginger powder (small amount for Pitta imbalance), turmeric or saffron (both great spices for cleansing the blood)
Pinch of salt and black pepper
1 teaspoon ghee
2-3 cups coconut milk (coconut milk is Pitta pacifying. You can use rice or oat milk for Kapha types and cow’s or almond milk for Vata)
2 handfuls of raisins
Over a low heat in a medium size saucepan, dry roast the spices, coconut and nuts until the aroma of the spices release. Add the ghee, vermicelli noodles and raisins. Continue to cook over a low heat for a further 3-5 minutes. Stir continuously. Increase the heat and gradually add the coconut milk. Cook for a further 10-15 minutes, stirring continuously until mixture reaches a desired consistency and the vermicelli is cooked to your liking. Add extra milk or water if needed.
Serve warm or at room temperature.
With light and love,
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