Kashmiri Sugar-Free Cardamom Syrup with Colorado Organic Peaches

Typically, Kashmiri Cardamom Syrup is combined with apricot, and edible silver-leaf, but this recipe is sugar-free, and has Colorado's organic, dried peaches in it.

Put into a crockpot, on high heat for two hours:

4 cups dried, organic, Colorado peaches, each chopped into eighths

6 TBL organic, stevia powder

6 TBL raw, organic, coarsely-ground almonds

2 TBL fresh, organic, ginger root puree

4 TBL organic, cardamom powder

2 TBL organic, cinnamon powder

1 liter organic apricot juice, unsweetened

8 pieces of varak, or edible silver leaf
(As a garnish)

Afterwards, add 3 - 4 TBL of organic pectin to thicken it further. Pour it over top kheer/Indian rice pudding, for a quick dessert. If doing that, put a piece of varak, or edible silver leaf onto each kheer with cardomom/peach syrup, for an unique garnish. Attach it to the peaches, like applying a sticker, then remove the backing and discard.

Kheer Recipe:

1 and a half cups washed, organic, brown basmati rice (soak in cold water for 1 hour, then drain)

20 cups condensed, pasteurized, organic milk, non-fat, unsweetened

4 TBL cardamom powder, organic

1/2 cup organic, dried figs
(fried 3 minutes in 4 TBL organic ghee with almonds)

1 cup raw, unsalted almonds, thinly-sliced (fried 3 minutes in 4 TBL organic ghee with figs)

1 and a half cups organic stevia powder
(Stir this in last, after rice and milk are done cooking).
***Omit this stevia, if using the Kashmiri Cardamom Syrup with Colorado's Peaches overtop the kheer***

Directions:

Boil the milk, then add the cardamom powder and drained rice. Switch the temperature to low, cover the pot with a lid, and cook for 2 hours. Stir it every twenty minutes. Add the stevia, fried figs, and almonds last, after it's finished cooking.