Jan 27, 2014
If you’ve ever eaten at an Indian restaurant, in particular at a lunch buffet, you may be familiar with Sooji Halwa, a sweet dessert made with semolina, cream, lots of ghee, sugar and spices. I’ve had it several times and absolutely loved it! So I really needed to transform this dessert into a healthier plant-based, gluten-free treat that I could enjoy and serve to my family.
The most important part of this dessert is the spices. Of course. It’s Indian. And Indian food is all about those wonderfully aromatic spices. Saffron can be costly. I found a good source on Amazon (link below). But don’t omit it! It’s a key flavor in this dish.
Have you ever had amaranth? It’s been called an ancient wonder food and the Golden Grain of the Gods. This tiny grain is actually a seed that is rich in protein and other important nutrients. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals as well. I was never a big fan of this superfood until I used it for this dish. When cooked, the texture is kind of gooey, resembling that of soaked flax seeds or chia seeds. But that’s exactly what makes it work for this pudding-like dessert!
- 1½ cups amaranth + 3 cups water
- 1 cup cashew milk
- ½ cup raw cashews
- ½ cup raisins
- 1 TBS green cardamom pods
- 3 TBS coconut sugar or other minimally processed sweetener
- ¼ tsp saffron threads
- Bring the 3 cups of water to a low boil and add the amaranth, saffron and cardamom pods, stirring well.
- Turn the heat down, cover and simmer until all of the water is absorbed (about 30 minutes).
- Add the remaining ingredients and stir well to combine.
- Simmer for another 10 minutes.
- Serve warm with a little extra cashew milk.
Serves 4. Enjoy!