We're thrilled to bring you a sneak peek recipe from the soon to be released Healthy Indian Food Cookbook by mother and daughter duo, Akansha + Sarika Agrawal! Their book will highlight over 70 healthy recipes, including gluten-free, vegan and nut-free options for your favorite Indian dishes.
Being dairy-free for over 2 years, I can't remember the last time I got to enjoy a warm bowl of kheer. With so many people suffering from allergies and dietary restrictions today, it's about time someone came up with modern twists for classic Indian recipes! If you love the recipe below, be sure to sign up for the waitlist here and receive a free turmeric ebook! Enjoy :)
Serves 4-6: Vegan or not, this creamy kheer will definitely be a hit! Like many Indian dishes, kheer can be made several different names and is also known as “payasam” and “phirni” in other regions. Kheer is often prepared for festivals, religious holidays, and other special occasions. However, we feel every day is a day to celebrate so we highly encourage you to treat yourself on a weekday with this easy recipe!
Vegan, Vegetarian, Gluten-Free, Dairy-Free, Nut-Free: skip pistachios
- 1½ cups cooked short grain white rice
- 1 cup full-fat coconut milk
- ½ cup water
- 2 tablespoons maple syrup
- 3 green cardamom pods, crushed and shelled
- 4–5 saffron threads to garnish
- Crushed pistachios to garnish (optional)
- Combine all of the ingredients except the saffron in a saucepan over medium-low heat.
- Bring it to a slow boil and stir occasionally while the kheer thickens and the rice absorbs the coconut milk.
- Remove from heat after 7 to 10 minutes.
- Garnish with saffron. This kheer will be a hit at dinner parties!
Nutrition Facts (per serving)Calories: 145 | Protein: 1g | Fat: 11g | Carbohydrates: 14g | Dietary Fiber: 0g
Did you love this recipe? Sign up to get your copy of The Healthy Indian Cookbook today!