Imported from the web

Vegan Rabri - Indian Milk Pudding

Name: Vegan Rabri - Indian Milk Pudding
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 0.5 cup coconut milk; 0.5 cup oat milk; 0.25 cup raw cashews (soaked in warm water for 15 mins); 2 tbsp raw pistachios; 1.25 cup water (use 2 cups if you like your rabri a bit thinner); 7 saffron strands; 1 green cardamom pod (seeds only); 0.25 cup sugar (granulated); 2 tbsp almond flour; salt (a good pinch); 1 tbsp chopped raw pistachios (or a mix of pistachios and almonds for garnish; up to 2 tbsp)

Imported by Starr2 on SeeMeCook

A thick, creamy vegan spin on the traditional Indian milk pudding, flavored with cardamom and saffron. This version uses a homemade nut cream and almond flour to achieve a rich, gritty texture without the long reduction time of dairy milk.

4 servings35 minSouth Asian

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Ingredients

0.5 cup coconut milk
0.5 cup oat milk
0.25 cup raw cashews (soaked in warm water for 15 mins)
2 tbsp raw pistachios
1.25 cup water (use 2 cups if you like your rabri a bit thinner)
7 saffron strands
1 green cardamom pod (seeds only)
0.25 cup sugar (granulated)
2 tbsp almond flour
salt (a good pinch)
1 tbsp chopped raw pistachios (or a mix of pistachios and almonds for garnish; up to 2 tbsp)

Steps

1
Place the coconut milk, oat milk, soaked cashews, 2 tablespoons raw pistachios, water, saffron, and cardamom seeds into a blender.
2
Blend the mixture until well combined. For the smoothest consistency, blend for 1 minute, let it sit for 5 minutes to allow the nuts to rehydrate, then blend again for 30 seconds. Repeat the short blending cycle once or twice more until incredibly smooth.
3
Pour the blended mixture into a saucepan over medium heat. Bring to a boil, stirring occasionally.
4
Once boiling, add the almond flour, salt, and sugar. Mix well. As the mixture thickens, it will tend to stick to the sides, so maintain constant stirring.
5
Reduce the heat to medium-low. Allow a film to dry slightly on the edges, then stir it back into the pudding after about 30 seconds. Continue this process for 3-4 minutes, or until the mixture reaches your preferred thickness.
6
Remove the saucepan from the heat and let it cool for a few minutes. Allow a film to form over the surface, stir it in, and repeat this process several times until the mixture is lukewarm. This helps create the traditional 'Malai' texture.
7
Transfer the rabri to serving bowls. Garnish with the chopped pistachios and almonds. Serve immediately while warm, or chill in the refrigerator before serving.

Notes

For an even more authentic 'Malai' (milk skin) effect, you can fold some fresh yuba (tofu skin) into the warm rabri. The raw cashews are essential as they act as the primary thickener for the dairy-free milk.