The Special Ayurvedic Pudding I Eat the First 10 Days After Baby Comes

June 13, 2018

Recipe from Touching Heaven: Tonic and Delicious Postpartum Recipes from Ayurveda

Sarita Shrestha, OBGyn, BAMS (Ayurvedic Physician)

 

 

This recipe is wheat free and gluten free and dairy free except for ghee. This food is very moist, oily, steaming hot and rich in spices that rekindle digestive fires closed down to give energy to birthing. Ayurveda also favors the immediately accessible energy postpartum- good healthy sweets and iron for blood building support. 

 

Put on to cook during labor (or crock pot) and serve throughout the day. Make fresh daily. If you have an instant it's quicker. 

Prep time: 10 mins

Cook time: 4 hrs (or 25 mins instantpot)

 

16 c. water

1 c. basmati rice

2 c. dark, iron rich sugar (succinct, Rapadura, molasses or dark jaggery)

1/2 c or 2-3 T ghee per serving

2 t ginger powder

2/3 t cinnamon powder

1/2 t clove powder

1/2 t black pepper

1/3 t loose not packed saffron (or 2/3 t tumeric)

1/2 t anise seed or cardamom powder

 

1. Bring water to a boil in large heavy bottomed pot. 

2. Pour water over rice and stir, rinse and repeat about two more times to remove any debris. Add water and boil, reduce heat to simmering without a lid, stirring occasionally for several hours. 

3. When it thickens, add the sugar and all the spices. Add 1/2 of the ghee. Continue to cook slowly and stir as needed.

4. When consistency is gelatinous, serve steaming hot with added ghee (another Tbs or more) Keep hot and serve throughout the day. 

 

 

 

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