Adjust milk and sugar until you reach the desired consistency.
Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener),
adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
If Sheer khurma gets thick, add some extra
milk,
adjust sugar and enjoy it hot or cold.
I doubled the recipe
and did half
sugar and half agave nectar (
adjusting the soy
milk accordingly).
I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few tablespoons of cream or whole
milk, powdered
sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a teaspoon of its zest,
and a teaspoon of vanilla — mix until smooth, taste
and adjust ingredients as needed.
Beat until light
and fluffy,
adjusting the consistency with more
milk or
sugar.
In a small bowl, stir together 1/2 cup powdered
sugar and 1 tbsp
milk,
adjusting as needed to reach the right consistency.
... You can substitute the
milk of your choice
and adjust the amount
and type of sweetener used such as agave, stevia, raw cane
sugar, coconut
sugar, maple etc..
Add in coconut
milk, chilies, fish sauce (start with 2 TBL
and work up - saltiness varies by brands), coconut
sugar or sucanat,
and red curry paste (can
adjust to taste).