LEMON BLISS BALLS
Prep time: 5 minutes | Total time: 140 minutes | Serves 18
Nutrition (per serving) 141 Kcal, 2.8 g pro, 10.7 g carb, 2.5 g fibre, 5.4 g sugar, 10.7 g fat, 5.8 g sat fat, 0 g sodium
½ c cashew, sun-dried
4-5 Tbsp dates
1 c desiccated coconut, divided
½ c rolled oats, ground and powdered
1½ Tbsp lemon juice
1 Tbsp lemon zest
2 pinches turmeric
½ tsp salt
1. In a blender, separately grind cashews into a powder and dates into a paste.
2. In a big bowl, combine cashew, dates, ¾ cup desiccated coconut, and oats.
3. Add salt, lemon juice, lemon zest, and turmeric, and knead into a dough.
4. Make 18 walnut-sized balls, and roll them in remaining desiccated coconut. Refrigerate, 2 hours.
BEETRROT HALWA
Prep time: 15 minutes | Total time: 45 minutes | Serves 6
Nutrition (per serving) 137 Kcal, 4 g pro, 25.2 g carb, 5.3 g fibre, 17.4 g sugar, 3.7 g fat, 0.6 g sat fat, 0.2 g sodium
1 Tbsp raisins
3 Tbsp cashews
4 c beetroot, grated
¾ c water
3 Tbsp date paste
1. In a bowl, soak raisins in warm water, 20 minutes. Keep aside. In a blender, grind cashews into a paste.
2. In a wok, add grated beetroot and water. Cover and cook, while stirring, on low flame till water evaporates, or beetroot is softened.
3. To the wok, add date and cashew paste, combine with beetroot and cook,
FIGS BURFI
Prep time: 20 minutes | Total time: 150 minutes | Serves 20
Nutrition (per serving) 86 Kcal, 1.3 g pro, 19 g carb, 2.2 g fibre, 14 g sugar, 1.5 g fat, 0.2 g sat fat, 0 g sodium
1 Tbsp almonds
1 Tbsp cashews
1 Tbsp pistachios
1 c dried figs
½ c raisins
¼ c Kimia dates, pitted and chopped
1 Tbsp dried rose petals
1. In a pan, roast almonds, cashews, and pistachios on a slow flame until crisp. Do not brown.
2. Chop them coarsely.
3. In a blender, combine figs, raisins, and dates into a thick paste.
4. In a big bowl, combine chopped nuts, paste, and rose petals. Mix well.
5. Line a large tray with a silicon baking sheet. Spread the mixture on it and refrigerate, 2 hours.
6. Cut into 1-inch squares and serve.
AMARANTH POPS
Prep time: 10 minutes | Total time: 10 hours | Serves 12
Nutrition (per serving) 136 Kcal, 4.1 g pro, 23.8 g carb, 2.7 g fibre, 3.7 g sugar, 3.3 g fat, 0.6 g sat fat, 0 g sodium
⅛ c sesame seeds, toasted
2 c puffed amaranth
4 Tbsp date paste
½ tsp cardamom powder
12 satay sticks
1. In a blender, grind sesame seeds to a coarse powder.
2. In a big bowl, combine amaranth, date paste, sesame powder, and cardamom.
3. Moisten your hands, shape the mixture into 12 balls.
4. Pierce each ball with a satay stick; refrigerate overnight (or 6 hours, minimum) before serving.
CHAMA DAL PAYASAM
Prep time: 10 minutes | Total time: 60 minutes | Serves 6
Nutrition (per serving) 248 Kcal, 6.3 g pro, 25.7 g carb, 6.8 g fibre, 12 g sugar, 15 g fat, 12.3 g sat fat, 0 g sodium
1½ c grated coconut
or 400 ml canned
coconut milk
1 Tbsp cashew
1 Tbsp raisins
½ c chana dal
4 Tbsp date paste
Pinch of cardamom powder
Pomegranate seeds for garnish
1. In a blender, combine grated coconut with 400 ml water. Strain and keep aside.
2. In two bowls, soak cashew and raisins in warm water, 20 minutes. Keep aside.
3. In a pressure cooker, cook chana dal with 1 cup water on high flame. After one whistle, lower the flame and cook, 10 minutes.
4. In a wok, reduce coconut milk on low flame, 10 minutes.
5. Add chana dal and cook, 10 minutes.
6. Put in cashews, raisins and date paste, and stir, 5 minutes. Add cardamom powder just before
turning off heat.
7. Garnish with pomegranate seeds and serve hot.
COCONUT LADDOOS
Prep time: 30 minutes | Total time: 40 minutes | Serves 20
Nutrition (per serving) 121 Kcal, 3 g pro, 6.2 g carb, 2 g fibre, 2.6 g sugar, 2.6 g fat, 5.2 g sat fat, 0 g sodium
8 Kimia dates, pitted
½ c figs, chopped
¼ c almonds, chopped
¼ c cashews, chopped
1 Tbsp peanuts, crushed
1 c coconut, finely grated
½ tsp nutmeg powder
½ tsp cinnamon powder
1 tsp vanilla paste
1. In a blender, grind dates and figs to a paste.
2. In a large bowl, combine figs, chopped nuts, coconut, and spice powders.
3. Knead into a dough and roll into small balls. Makes 20 balls.
For Date Paste
In a blender, grind 12 pitted Kimia dates into a smooth paste. Add water if required. For other varieties, soak 12 dates, overnight. Pit and blend, adding water if required. Makes 3 Tbsp.
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