We made Dates Kheer last weekend following a recipe from Sukham Ayu cookbook. The recipe required few ingredients, was very simple to prepare, and tasted divine. The original recipe in the book called for dates and milk. I also added almonds because I love badam taste in milk.
According to Sukham Ayu, the dates have post-digestive effect. They serve as thirst quenchers, body energizers, and also help increase levels of hemoglobin. Their sweet and moist qualities benefit Vata and Pitta. To balance the heaviness of dates for Kapha, use nutmeg and cardamom as in this recipe.
Here is how I made this delicious Ayurvedic dessert with dates, milk and almonds. I hope you try it too.
Diamond of Dates ~ Medjool Dates for Kheer
(Recipe adapted from Sukham Ayu. Makes about one and half cups of kheer)
8 medjool dates – pitted and chopped finely
8 almonds – powdered to fine
2 cups milk – Whole, Organic variety
1 tablespoon ghee
1/2 teaspoon cardamom powder
1/4 teaspoon nutmeg
Place a thick-bottomed vessel on stovetop and heat. Add ghee to melt. Add chopped dates and almond powder to the melted ghee. Fry for about five minutes on low heat.
Add milk. On medium heat, simmer, stirring in between, until the milk-dates-almond mixture thickens and reduces in volume from 2 cups to about one to one and half cups. Takes about ten minutes of cook time. Stir the cardamom and nutmeg powders. Turn off the heat. Serve into bowls in small quantity and enjoy. Tastes good warm or cold.
Dates I added are extremely sweet so I didn’t have to add sugar to the kheer. Add sugar or jaggery if needed as per your taste.
While the milk heats up you need to keep stirring so that the milk doesn’t stick to the bottom – a stir every two minutes or so is fine.
© Recipe and Photos Copyright 2009 Indira Singari
Dates Kheer ~ for Sri Rama Navami Neivedyam