Prev

Next

Dates Kheer – a dessert from Sukham Ayu

by Pritya Books on July 1, 2011

Ayurveda says Dates have a sweet essence and post-digestive effect. They serve as thirst quenchers, body energizers, aphrodisiacs and also help increase levels of haemoglobin. So this week, we would like to share our recipe of “Dates Kheer” from our vegetarian cookbook based on Ayurveda, “Sukham Ayu”. What is best about this sweet is that it revels in the natural sweetness of dates with no need for sugar. This makes it an ideal choice for those who would like to cut down on their sugar intake.

dates kheer

Ingredients:

  • Pitted dates 15 – 20
  • Cow’s milk 4 cups
  • Saffron 8 – 10 strands
  • Wheat flour 1 tsp
  • Nutmeg powder a pinch
  • Cardamom powder 1/4 tsp
  • Cow’s ghee – 1 tsp

Method of preparation:

  1. Wash the dates thoroughly and chop fine.
  2. Bring the milk to a boil and allow to simmer.
  3. Prepare saffron by rubbing it in 1tsp warm milk until the milk turns organge. Set aside.
  4. In a thick bottomed pan, heat ghee, add dates and sauté for 2 minutes over low flame. Sprinkle wheat flour over the dates and sauté for another minute.
  5. Now slowly add the milk, stirring continuously to avoid lumps and continue cooking over low flame for 7 – 8 minutes. Dates add their own sweetness to this kheer, but if you like it sweeter, add a dash of powdered rock sugar.
  6. Stir the prepared saffron into the kheer along with the nutmeg and cardamom powder. Switch off flame.

Enjoy a small helping and stay light.

The sweet and moist qualities of dates benefit vata and pitta. You can add finely chopped dates to any kheer and reduce sugar accordingly. To balance the heaviness of dates for kapha one can use nutmeg and cardamom as in this recipe.

This recipe has been tried out by many food bloggers like Mahanandi and Paajaka across the world adding their own special touch to it.

Share...Share on Google+Pin on PinterestShare on LinkedInTweet about this on TwitterShare on FacebookShare on TumblrDigg this

Related posts:

  1. Round up of the “Healing Foods – Sukham Coolers Event”
  2. Ayurvedic tips from Sukham Ayu in Malli magazine
  3. Badam Payasam – a tribute to Malathi Chendur by Sarala Surya Rao

{ 1 comment… read it below or add one }

tasteofbeirut July 23, 2011 at 3:26 pm

I will certainly try this recipe; we have a similar recipe in lebanese cuisine but this one is alluring with the spices used and the lack of added sugar.

Reply

Leave a Comment