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Almond Khir Recipe

© 1994, 2012 Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad

Serves 4 Charole nuts are a small tasty, Indian nut. In India, sweets are made with granulated jaggery, which is a natural, unprocessed sugar from sugar cane juice. Sucanat and turbinado sugars are good substitutes. Kapha needs to add a pinch of dry ginger and eat this in moderation. Doshic Notes Vata – Pitta – Kapha –


40 whole almonds, soaked overnight and peeled 5 cups of milk 1/4 tsp. cardamom 1 rounded tsp. charole nuts (optional) 1 pinch saffron 1 cup Sucanat® or other sugar (or to taste) 1 Tbs ghee


Soak the saffron in 1 tablespoon warm water for 10 minutes. Put the almonds in a blender with 1 cup of the milk and blend until liquefied. Bring the remaining 4 cups of milk to a boil and add the cardamom, charole nuts, soaked saffron and blended almonds. Stir in the sugar and ghee. Cook for 5 minutes at a gentle boil, stirring occasionally. Serve warm.

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The spiritual journey starts here

Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.