This traditional Indian dessert is typically made with cow’s milk. This recipe uses almond milk to make it healthier. You can also use an additional banana to reduce the amount of sweetener needed.
- 1/4–1/2 cup raw cashews
- 1 cup uncooked millet rava
- 2 cups almond milk
- 1 or 2 saffron threads, soaked in 2 tbsp almond milk
- 1 tsp ground cardamom
- 1 large ripe banana, finely chopped
- 1/2 cup golden raisins, soaked in water
- 1 tbsp date paste or to taste (optional)
In a small skillet, toast cashews. Set aside.
In a medium saucepan, toast millet rava on medium heat until it turns just a couple of shades darker and tastes nutty. Remove to a dish and set aside.
In the same saucepan, combine almond milk, saffron, cardamom and banana and bring to a boil. Add rava, stirring constantly to prevent any lumps formation. It will take just a minute or two before the rava absorbs most of the almond milk and becomes quite thick. Before taking off the heat, stir in toasted cashews and raisins. The bananas and raisins brings a lot of sweetness to this dessert, so taste before you add a sweetener. If needed, add date paste.
Makes 4 cups
Note- Semolina or cream of wheat is a refined product and not recommended in a whole food plant based diet. Millets like sorghum, pearl millet and ragi are available in the semolina form. Use these instead of the cream of wheat.