2 tablespoons milk or milk alternative 3 large pinches saffron 1 cup basmati rice, washed 4 1/2 cups water, divided 2 tablespoons ghee or oil 2 cinnamon sticks 8 cloves, slightly crushed 8 green cardamom pods, slightly crushed 1/3 cup raisin or other dry fruit (cranberry, cherries, or yellow raisins) 12 raw almonds, thinly sliced 12 raw cashews, roughly chopped 1 cup Sucanat or regular sugar 1
teaspoon chai masala (optional)
Apple and almond go very well together but addition of the spices
through chai masala is what makes your taste buds go hmm and where you can't pinpoint what flavor you get, a bit of cinnamon / cardamom / ginger.
We all know by now that I can't keep things straight and simple so I added this
amazing chai masala to the mix with some spelt flour.
Tai Ping Shan is a bit of a getaway for me — it's the area I go for a little peace and quiet, usually with a
great chai masala tea from Teakha.
Make room for my other favorite fall spice blend,
chai masala or chai spice mix.
Let me know how they turn out with
the chai masala — that sounds amazing!