• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Almond Vermicelli Pudding

5.0/5 rating 1 vote
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 2775
Almond Vermicelli Pudding

Description

Very traditional and very good!

Ingredients

    •    2 liters whole milk
    •    1 200g package Vermicelli
    •    3/4 cup sugar
    •    1/2 cup soaked almonds
    •    1 tsp cardamom
    •    1/2 tsp cinnamon
    •    1 tbsp ghee

Method

  1. First you will need to soak the almonds in water for about 4 hours.

  2. To begin the recipe start by bringing the milk to a boil and then reducing the heat and allow the milk to continue boiling on a rolling boil. Cook the milk until it has reduced to half making sure to stir the milk every 10 minutes.

  3. In the meantime drain the almonds and place in a food processor and blend until smooth.

  4. When the milk has reduced, add the sugar, almond mixture, ghee and spices.

  5. Give it a nice stir to make sure there are no spice lumps.

  6. Now add the vermicelli and cook for 10 minutes until the pasta is cooked through.

  7. Turn the flame off and let cool for about 10 minutes. It will continue to thicken. If you like it more liquid then you can add more milk at this point as well.

  8. Now you are ready to serve to Kṛṣṇa with love and devotion!

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  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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