This recipe is from Roshi's Raw Lifestyle. For the original post, click here.
Ask your average South Asian what their favorite frozen dessert is, and the answer invariably comes back as kulfi. Kulfi is a dessert thats been made in India for hundreds of years, and comes in a variety of flavors from cardamom to pistachio to mango. I have wonderful memories of my grandma bringing fresh batches out of the freezer for all us grandchildren to enjoy, and its been a favorite of mine ever since. Traditionally, its made by boiling down milk until it gets very thick, and then adding whatever type of flavoring you’d like. For my version, I chose an old American classic (chocolate), and mixed it with a traditional essence of the East, kewra. Along with the frozen banana as a base, its one flavorful dessert.
I was craving collards and something sweet and put this together. If you haven't cared for raw collards in the past, give this fresh and tasty wrap a try. I used ingredients I typically have on hand, but if you have others, feel free to substitute. The recipe is very flexible Once you've had the wrap with ginger and mint, though, you'll want to keep them on hand. I usually have a fresh or frozen pinapple around for green smoothies, but the frozen pineapple tidbits at Trader Joe's are wonderfully sweet and convenient, allowing you to take out just what you need. This incredible and juicy blend of flavors requires no dip. Hope you enjoy!
You may be familiar with conventional version of Indian sweet called halwa made from refined flour, refined sugar, clarified butter, etc. This version of halwa is all natural and raw, tastes delicious, the prepared sweet can be stored inside the refregerator for several weeks. I used fully ripened hachiya persimmons, courtesy to my neighbor who had these heavenly delicious fruits falling on his backyard and getting rottened. Those of you have the tree (otherwise these are expensive in the market), this recipe is a good way to preserve it through the season and out.