A rabri is a thick, creamy, milk-based Indian pudding flavored with cardamom and saffron. My vegan rabri has no dairy -- it's made with nuts and is quite divine.
Servings: 10 servings
Cost: $6.51 (0.65c per serving)
- 1 cup raw cashews
- 4 cups almond milk
- ½ cup almond flour
- 1 ¼ cup sugar
- 1 tsp green cardamom powder
- Several strands of saffron
- 1 tsp pure vanilla extract
Soak the cashews in the almond milk, for at least 30 minutes or preferably for several hours or overnight.
Blend the cashews and milk into a really smooth milk.
Place the cashew milk in a large wok. Turn heat to medium and let the cashew milk cook, stirring it frequently, until it starts to dry up at the sides. Keep mixing the drying portions back into the milk. Continue doing this off and on, monitoring the heat at all times to make sure nothing burns. Reduce heat if necessary.
After about 10 minutes the milk will have thickened enough to coat the back of a spoon. Add the almond flour and sugar and continue cooking and stirring for another five minutes. Let the rabri thicken to the consistency you want. Cashew milk tends to thicken as it stands, so don't make your rabri too thick.
As soon as the rabri is the consistency you want, stir in the saffron, cardamom powder and vanilla. Stir in and turn off the heat.
Once the rabri reaches room temperature, chill it for best flavor. Before serving, garnish with dried fruit or nuts, like pistachios, blanched almonds and cashews.
Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 85mg | Fiber: 1g | Sugar: 26g | Calcium: 137mg | Iron: 1mg