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"I make this recipe often - when we have guests over for Indian food. I substitute coconut milk (to make it vegan and use a rice cereal/farina (bob's red mill brand. Also, I sprinkle the toasted nuts on the top rather than stirring them in. I love the cardamom flavor & sometimes add grated coconut to the pudding as it cooks."
Jan 24, 2009 on Food.com
"Some of the best cookies I've ever made...and, I bake professionally. Perfect texture & crackled top. I used ! cup Cassava flour (tapioca and 1/2 cup brown rice flour - I also substituted all og evaporated cane sugar for the two sweeteners. And, I added @ 1 cup of mini chocolate chips. I would have liked a little more peanut butter flavor, I may ..."
Jan 19, 2009 on Food.com