Dairy-Free Aseeda with Coconut Cream
A traditional Emirati sweet porridge. This version uses coconut cream to replace dairy, making it allergy-friendly.
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Ingredients
- 1 cup All-purpose flour
- 3 cups Water
- 1/2 cup Coconut cream
- 1/4 cup Sugar
- 1/4 tsp Cardamom powder
- 2 tbsp Ghee substitute (vegetable oil)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a medium saucepan on the stove over medium heat (175°C). Add the 2 tablespoons of ghee substitute (vegetable oil) and let it warm up for about 30 seconds.
- 2Add the 1 cup of all-purpose flour to the warm oil. Cook, stirring constantly with a whisk or wooden spoon, for 5-7 minutes, or until the flour turns a light golden brown and smells slightly nutty. This step is important to cook out the raw flour taste.
- 3Gradually pour in the 3 cups of water while stirring continuously. Keep stirring to make sure there are no lumps and the mixture is smooth.
- 4Add the 1/4 cup of sugar and the 1/4 teaspoon of cardamom powder to the saucepan. Continue to stir the mixture over medium heat for about 15-20 minutes, or until it thickens to a smooth, porridge-like consistency. It should be thick enough to coat the back of a spoon.
- 5Stir in the 1/2 cup of coconut cream until it is fully combined. Cook for another 2-3 minutes, stirring gently, until the aseeda is heated through.
- 6Serve the Dairy-Free Aseeda warm.
Substitutions
Ghee → Vegetable oil
Dairy-free cooking fat.
Cream → Coconut Cream
Dairy-free creamy texture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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