Sour Cherry Nut Delight Recipe

About this recipe

A refreshing and easy-to-make dessert featuring sour cherries, crunchy nuts, and a creamy texture, perfect for a satisfying dinner treat. This Jain-friendly recipe avoids root vegetables and is ideal for those seeking a quick yet indulgent solution.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 130 g Pintola Wholegrain Brown Rice Rice Cake
• 250 G Frozen Sour Cherry
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

1. 1. Empty the sour cherries and their syrup into a saucepan and heat over medium heat until boiling.
2. 2. In a small bowl, mix 1 cup sugar, 4 tablespoons cornstarch, and a pinch of salt until well combined.
3. 3. Gradually add the sugar mixture to the boiling cherries, stirring briskly for about 5 minutes until the mixture thickens and becomes clear.
4. 4. Remove the saucepan from heat and stir in 1 tablespoon of coconut oil until fully melted and incorporated.
5. 5. Arrange 24 whole rice cakes evenly across the bottom of an 8 x 8 x 2-inch pan.
6. 6. Spread half of the cherry mixture over the rice cakes.
7. 7. Add another layer of 24 whole rice cakes on top and spread the remaining cherry mixture over them.
8. 8. Break 6 rice cakes into smaller pieces over the top layer.
9. 9. Chill the dessert in the refrigerator for at least 2 hours or overnight to set.
10. 10. Cut into squares and serve.