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This is a pure vegan health recipe with no animal products like gelatin or eggs. I use almond milk. You can substitute this with cashew milk or whole milk also. And I used agar agar which is a seaweed as the thickening agent. You can substitute it with gelatin if you wish.
Pomegranate juice contains higher levels of antioxidants than most other fruit juices. It also has three times more antioxidants than red wine and green tea. The antioxidants in pomegranate juice can help remove free radicals, protect cells from damage, and reduce inflammation. It improves digestion and flavanols help in blocking inflammation due to osteoarthritis. It’s also heart healthy. It’s rich in Vitamin C and E.
According to Ayurveda, sweet pomegranate balances Tridosha – Vata, Pitta and Kapha. Sour pomegranate balances Vata and Kapha and increases Pitta.
Ingredients
1 cup fresh pomegranate juice
1 tsp agar agar powder
2 cups almond milk
1/4 tsp cardamom powder for flavor
Directions
Strain the juice of a fresh pomegranate. Mix the agar agar into one tablespoon of water. After 5 minutes, in a saucepan, cook the agar agar and water mixture on a medium flame while stirring. The water will reduce and you should see a gelatinous liquid mixture.
Switch off the flame and pour in the almond milk. Stir together and add the pomegranate juice and sugar. Continue stirring, just warming the mixture. Place in the refrigerator for 3-4 hours, until the pomegranate pudding sets. Garnish with pomegranate arils or chocolate sprinkles.
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