Almond Khir

© 1994, 2012 Excerpted with permission from Ayurvedic Cooking for Self-Healingby Usha and Dr. Vasant Lad

Serves 4

Charole nuts are a small tasty, Indian nut. In India, sweets are made with granulated jaggery, which is a natural, unprocessed sugar from sugar cane juice. Sucanat and turbinado sugars are good substitutes.

Kapha needs to add a pinch of dry ginger and eat this in moderation.

Doshic Notes
Vata – Pitta – Kapha –
40 whole almonds, soaked overnight and peeled
5 cups of milk
1/4 tsp. cardamom
1 rounded tsp. charole nuts (optional)
1 pinch saffron
1 cup Sucanat® or other sugar (or to taste)
1 Tbs ghee

Soak the saffron in 1 tablespoon warm water for 10 minutes.

Put the almonds in a blender with 1 cup of the milk and blend until liquefied.

Bring the remaining 4 cups of milk to a boil and add the cardamom, charole nuts, soaked saffron and blended almonds. Stir in the sugar and ghee. Cook for 5 minutes at a gentle boil, stirring occasionally.

Serve warm.