chocolate kulfi bars

rishi — Mon, 19 Jan 2009 20:03:32 +0000

Ask your average South Asian what their favorite frozen dessert is, and the answer invariably comes back as kulfi. Kulfi is a dessert thats been made in India for hundreds of years, and comes in a variety of flavors from cardamom to pistachio to mango. I have wonderful memories of my grandma bringing fresh batches out of the freezer for all us grandchildren to enjoy, and its been a favorite of mine ever since. Traditionally, its made by boiling down milk until it gets very thick, and then adding whatever type of flavoring you’d like. For my version, I chose an old American classic (chocolate), and mixed it with a traditional essence of the East, kewra. Along with the frozen banana as a base, its one flavorful dessert.

Ingredients

* 3-4 bananas
* 2 heaping tbsp cacao powder
* 3 tbsp agave nectar or to taste
* 3 tbsp kewra water or 1.5 tablespoons rose water
* 1/2 tsp vanilla extract
* 2 tsbp cold-pressed coconut oil
* 1 cup pistachios or other nuts

Directions
In a bowl, mix the cacao powder, agave nectar, coconut oil, kewra water, and vanilla extract. If the mixture is very thick, add 1 tsp water. With mortar/pestle or spice mill, grind pistachios until they are in small pieces. Coat the bananas with the chocolate mixture and then roll in the pistachios. Put coated/rolled bananas on a plate lined with wax paper, and cover with another layer of wax paper. Place in freezer overnight. Done! Woohoo!

Besides that, make sure to leave us a comment and tell us what you think!

–Rishi

thank you very muchrooms

rishi — Tue, 25 Nov 2008 05:47:50 +0000

Its getting to be that time of year again. The time when family comes together, smiles are exchanged, and food is shared (my favorite part). I have to admit, though, that Thanksgiving food is in my list of Top 10 meals of the year, and its the day I’m most likely to have non-raw food. Something about mashed potatoes and gravy (vegetarian, of course), makes me giddy like a raw-foodist with a plate full of mango. Still, I’d like to offer all of you this dish to try. If you’re as much of a fan of stuffing and mushrooms as I am, you’re sure to love this one. I tried to fit all those wonderful Thanksgiving flavors in, so whoever you make it for it sure to show plenty of gratitude. Hope you like it!

Ingredients

*3/4 cup almond pulp – squeezed dry
*2 tablespoons olive oil
*1 large date
*5 long sprigs rosemary, chopped
*1 tablespoon dried parsely
*1/2 teaspoon salt
*1/2 teaspoon grated ginger
*1/2 apple, grated
*1/2 pomegranate, peeled

*8 button mushrooms

Directions

Well the directions for this one are just too short, so I have to write a little extra so it looks more substantial. I hope you’re ready for this. Gather ingredients. Chop and grate as instructed above. Mix everything besides pomegranate first, then add pomegranate. For a little extra fruity flavor, pop some pomegranate seeds into the mix. Finally, put the stuffing in mushrooms. Serve!!!

Happy Thanksgiving!

–Rishi

Roshi's Raw Lifestyle » holiday

chocolate kulfi bars

thank you very muchrooms