Heavenly Paleo Pakistani Kheer with Almond Crumble – A Sensory Dessert Masterpiece

Allergens

Nuts (almonds)

Ingredients

• 3 cups almond milk (homemade or store
• bought)
• 1/2 cup raw honey
• 1/4 cup unsweetened shredded coconut
• 1 teaspoon ground cardamom
• A pinch of saffron threads, lightly crushed
• 1/4 cup almond flour
• 2 tablespoons melted grass
• fed butter or ghee
• 1/4 cup sliced almonds
• Pinch of salt

Instructions

1. In a medium saucepan over medium heat, combine almond milk, raw honey, shredded coconut, cardamom, and saffron threads. Stir occasionally until the mixture comes to a gentle simmer. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally to prevent scorching.
2. While the Kheer is simmering, preheat your oven to 350°F (175°C) and prepare the almond crumble. In a mixing bowl, combine almond flour, melted butter or ghee, sliced almonds, and a pinch of salt. Mix until well combined and crumbly.
3. Transfer the almond mixture to a small baking sheet lined with parchment paper. Bake for 10 12 minutes, or until golden brown and fragrant. Remove from the oven and set aside to cool.
4. After the Kheer has simmered for 20 minutes, remove it from heat and let it cool slightly. Then, pour it through a fine mesh strainer into a serving bowl to remove the saffron threads. Cover and refrigerate until chilled.
5. To serve, ladle the chilled Kheer into individual bowls or dessert glasses and sprinkle a generous amount of almond crumble on top.

Chef’s Insight

The combination of almond flour and butter in the crumble gives it a tender, melt-in-your-mouth texture that pairs beautifully with the creamy Kheer.

Notes

For a richer flavor, use full-fat coconut milk instead of almond milk.