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Almond Khir Recipe

© 1994, 2012 Excerpted with permission from Ayurvedic Cooking for Self-Healing by 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.