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Photo by Vinita Punjabi

This traditional Indian dessert is typically made with cow’s milk. However, this recipe uses almond milk to make it healthier. You may also use an additional banana to reduce the amount of sweetener needed.


  • ¼ – ½ cup raw cashew nuts
  • 1 cup uncooked millet rava
  • 2 cups almond milk
  • 1-2 strands saffron, soaked in 2 tbsp almond milk
  • 1 tsp ground cardamom
  • 1 large ripe banana, finely chopped
  • ½ cup golden raisins, soaked in water
  • 1 tbsp (or to taste) date paste (optional)


In a small skillet, toast the cashew nuts. Keep aside.

In a medium-sized saucepan, toast millet rava on medium heat, until it turns just a couple of shades darker and tastes nutty. Transfer to a dish and keep aside.

In the same saucepan, combine almond milk, saffron, cardamom and banana and bring to a boil. Add the rava, stirring constantly to prevent any lumps forming. 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 cashew nuts 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 


1. Semolina or cream of wheat is a refined product and is 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.

2. This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.


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