Almond Kheer is just a gorgeous dish to serve. I love this dish because of its simplicity in compiling it but just in its taste. It is a great way to end a meal.
Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
Instructions
2 comments
Hi Edward,
You mention the safran threads at the beginning but never again.
What am I meant to do with them?
I am in the middle of doing the recipe and a bit puzzled.
Thank you for your help
Marlene
Hi Marlene
Sorry have taken so long to respond. You leave the Saffron threads in the dish – they will dissolve. Hope that answers your question?
Many thank.
Edward