This Diwali, learn some simple and creative gift ideas that you can make at home to give out to friends and family. The Creative Director at Jugni Style Manjot Bains shows us how to decorate and make gift packages to store treats and cookies.
The material and mason jars used in the video can be purchased at the Real Canadian Superstore. The delicious cardamom flavoured coconut kheer is vegan and diary free and the recipe was developed for lactose intolerant people who can also enjoy this delicacy.
Here is the recipe-
Cardamom-Scented Coconut Kheer
1/2 cup basmati rice (I used Suraj brand), washed, soaked in water for 15 minutes, and then drained
5 cardamom pods, crushed
1/4 cup coconut sugar or cane sugar or white sugar
1 can full fat coconut milk
1 500ml tetra pack of coconut milk or 2 cups of unsweetened coconut beverage (I used Silk brand)
2 cups unsweetened cashew or almond beverage (I used Earth’s Own Cashew Fresh)
1/4 cup shredded unsweetened coconut
Heat coconut milk, coconut beverage and cashew/almond beverage in a medium saucepan over medium heat. Mix frequently, do not let burn. Bring to just boiling point and then lower heat to medium low. Add crushed cardamom, drained rice and sugar, and continue to cook for 45 – 55 minutes, stirring frequently. When rice is soft and milk has reduced to a creamy consistency, check sweetness and add sugar until desired sweetness is reached – I usually stop around 1/4 cup.
In a small frypan, lightly toast shredded coconut on medium heat, mixing frequently until light brown. Serve kheer in pretty bowls with a generous sprinkle of toasted coconut on top. You can also add toasted almonds, cashews or pistachios, and when it’s in season, sliced mango. Enjoy!