INGREDIENTS:

3 tablespoons non-dairy butter

1 cup singoda flour

4 cups non-dairy milk or water

1 cup jaggery sugar or maple syrup

1/2 teaspoon ground cardamom

2 tablespoons pumpkin seed, roasted and crushed

This is singoda flour. It is available at Indian grocery stores.

METHOD:

1. Use a non-stick pan or a cast iron pan and put it over medium-low heat. Melt the butter in the pan. After it is melted, add the flour and roast it until light golden brown.
2.  Add all the water or milk and mix immediately until combined, without clumps (be careful, clumps form very quickly). Then add the jaggery sugar (or maple syrup) and mix on low heat, slowly. The mixture will become thick and won’t stick to your fingers. This will take about 15 minutes. When it is ready, add in the ground cardamom and mix well.
3. Turn off the stove and cover the pan for 2 minutes, then garnish with the crushed pumpkin seeds and serve hot.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.