I have a chef friend from India and she makes the most delicious Kheer (rice pudding) on Earth. Unfortunately, it is not low carb. In fact it is far from it. So I went looking for something I could use for dessert for when I cook Indian. And with a lot of searching, several attempts and a bit of adaptation I am finally ready to share what I have.
Ingredients
- 3/4 cup (178.5 g) Heavy Whipping Cream
- 1 cup (250 g) Unsweetened Almond Milk
- 1/2 cup (56 g) Almond Flour
- ½ teaspoon Stevia or equivalent sugar free sweetener
- 1/2-1 teaspoon (0.5 teaspoon) Ground Cardamom
- 2-3 (2) Saffron Strands, crushed or ½ Tsp Turmeric
- Cinnamon or cinnamon/stevia mix
Instructions
- In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Stevia, crushed saffron and cardamom.
- Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
- Refrigerate or 1-2 hours. Sprinkle with cinnamon before serving.
