• 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

Creamy Rice Pudding

5.0/5 rating 1 vote
  • Serves: 8
  • Author: Bhaktin Christina
  • Visits: 4162
Creamy Rice Pudding


This is a very simple and traditional Indian sweet. A classic!


    •    5 liters whole milk
    •    1 cup rice
    •    2 cups sugar (white cane or brown sugar)
    •    1 1/2 tsp cinnamon
    •    6 whole cardamon pods
    •    1/2 tsp fresh nutmeg
    •    tiny dash of salt and pepper


  1. First boil all the milk in a large heavy pan.

  2. Once the milk begins to boil, reduce the heat to medium low so that there is a continuous rolling boil.

  3. Now continue cooking the milk down until it is reduced by 1/4. The cooking time will take at least 1 hour. Stir the milk every 10 minutes during the cooking process.

  4. After the milk has reduced add the rinsed rice to the pot.

  5. Now prepare your spices. These are the spices I used: cinnamon, cardamom, and nutmeg.

  6. Grind the spices up in a coffee grinder.

  7. Now place the spices in a sifter.

  8. Run the spices through the sifter. This will help to get all the big chunks out.

  9. Grate the nutmeg.

  10. Then add all the spices to the pot.

  11. Stir with a whisk in order to get all the spice clumps out and mixed in nicely.


  12. Check to make sure the rice is done by squeezing a piece of rice. If the rice is fully soft throughout, you are ready to turn off the heat.

  13. Cover the pot and let it cool for an hour.

  14. Now you are ready to offer to Kṛṣṇa with love and devotion!

  • 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

Join our free newsletter:

Support this website: