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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