Celebrating Holi – festival of colors with this creamy and delicious Saffron Thandai Javvarisi (Sago) Payasum made entirely vegan using @naturescharm Condensed oat milk and evaporated oat milk! Yes! You heard it right! Its made with Oatmilk!  A simple and comforting dessert  to celebrate the festival of colors! And it was soo delicious!@naturescharm – Your products never fail to impress me!

Here you go with the recipe!

Ingredients:

Javvarisi / sago – 1 cup
Natures charm evaporated oat milk – 1 tin
Natures charm sweetened condensed oat milk – 1 tin
1 cup water 
Thandai powder -4 tbsp
Saffron- a generous pinch
Cardamom powder – 1 tsp
Sugar-1 tbsp

Method:

Soak sago in 2 cups of water for an hour.

In a pan boil 4 cups of water. Once it starts to boil, Drain the soaked sago and add it to the boiling water. Cook in medium heat till the sago gets cooked and turn transparent. Drain and set aside.

In a pot add the evaporated oat milk, water, condensed oat milk, sugar, saffron, Thandai powder and cardamom powder.

Simmer in medium heat stirring continuously for five minutes. Add the cooled sago and simmer for five minutes. Check for sweet ness and adjust the sugar . Garnish with nuts if desired and serve . 

This recipe is very easy to make but make sure to keep continuously stirring throughout the cooking process to avoid burning of the halwa. you could totally cut down the sugar and add more coconut condensed milk . I prefer vegan butter for this dessert but you could totally substitute refined coconut oil for the butter. I just love my bowl of halwa topped with a ton of nuts but you could totally serve it with a scoop of coconut milk ice cream

Here you go with the recipe! 

Ingredients 

Grated carrots – 6 cups heaped

Almond milk- 1/2 cup

Vegan butter – 3 tbsp

Natures charm coconut condensed milk – 1 cup

Cardamom powder- 1 tbsp

Cashews, pistachios, and almonds for topping

Almond flour- 1/2 cup

Sugar – 1 or 2 tbsp(per taste add more if you want it sweeter)(optional)

A pinch of saffron

Directions 

In a heavy bottom pan, in medium heat add a tbsp of vegan butter. Once the butter melts, add the grated carrots, almond flour, and sauté for a min. Then add the almond milk and cook in low heat and covered it till all the milk is absorbed by the carrots. 

Now add the coconut condensed milk and cardamom powder and saffron. ( taste for sweetness and add more sugar if you need) And mix well. Add a tbsp of vegan butter and keep stirring till the mixture becomes a mass and starts to leave out the oil. Garnish with nuts and enjoy.