With the cool weather setting in, the first casualty is my throat…Arrggghhh!!! I’ve been croaking for the last three days! Time to take action..saline water gargles, lots of ginger tulsi tea and my lightened up version of Suji Cashew Kheer for breakfast.
Growing up, this kheer and besan ka seera was our winter staple to soothe our sore throats and cozy us up. To this day, these two continue to make their presence felt in our kitchen, albeit in a much lighter and healthier avatar…which my mother totally disapproves of! 🙂
While this recipe uses coconut oil and my homemade Cashew Milk, ghee and regular cow’s milk are absolutely fine. The darker color is due to jaggery powder, which gives a deep, earthy flavor which is nothing short of amazing with cardamom and saffron and all those toasted nuts!
Usually, I make this kheer with light coconut milk, but since I had some cashew milk in hand, I used that. The result was an incredibly delicious, rich and creamy concoction, which warmed up my throat and soul, really! I hope you’ll try our family’s comfort food this winter too!
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- 1/4 cup Sooji/Semolina/Rava
- 3-4 pods Cardamom, pods crushed
- 1 tsp Coconut oil Or ghee
- 300 ml Cashew Milk Or any milk of your choice ( more if needed)
- 1 Tbsp Jaggery Powder
- 1/4 cup Toasted nuts & coconut flakes Almonds, cashews, walnuts, pistachio
- 5-6 strands Saffron Soaked in a 1 Tbsp warm milk
- Dry roast suji along with crushed cardamom pods, in a thick bottomed pan, until light golden and fragrant.
- Add coconut oil/ghee and roast for another 2-4 minutes. Mix in the jaggery.
- Now add the milk of your choice and keep stirring ( on low heat) until the mixture thickens up and suji is cooked through. Add more milk if you like a thinner consistency. It will get thicker as it sits, though. Taste and adjust for sweetness.
- Gently stir in the saffron strands with their soaking milk. Top with nuts of your choice. Serve warm or cold.
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