I have to admit that most of what I know about Diwali I learned from Dunder Mifflin’s Kelly Kapoor, which isn’t much since her description was “Diwali is awesome, and there’s food, and there’s going to be dancing.” But what I do know is that I love Indian food and I like sweets, so when Rica Hingle asked if I would like to participate in the blog tour for her new eBook Diwali Sweets, I immediately said yes.
Richa’s new eBook is full of recipes for traditional Indian sweets that are usually made with dairy products and ghee, but she’s veganized everything, and some recipes even have gluten-free options. I’m not familiar with a lot of the treats in Diwali Sweets, but Richa’s mouthwatering photographs make we want to get to know them. While the treats in Diwali Sweets are traditionally made for Diwali, they can, of course, be made for any type celebration – even just a celebration of today! The cost of this eBook is $5 and Richa is donating all of the money to the Visakha Society for the Protection and Care of Animals and Pigs Peace Sanctuary. Celebrate for a good cause!
- 1/2 cup Semolina flour or Brown rice flour for Glutenfree
- 1/2 cup dry Coconut flakes
- 1 Tablespoon Coconut oil optional. Omit to make Oil-free
- 2 Tablespoons chopped cashew pieces optional. Omit to make nut-free
- a pinch of salt
- 1/2 cup ground raw sugar
- 3 Tablespoons water
- 1/8-1/4 teaspoon cardamom powder
In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until the color changes and it gets fragrant.
Using a blender/processor, blend the coconut flakes to make coarse coconut flour. Add coconut flour, coconut oil, salt and cashew pieces to the pan. Mix well and roast for 2 minutes. Meanwhile, in another pan, make the sugar syrup.
Add all syrup ingredients and bring to a boil on medium heat. Continue to heat at medium low until one thread consistency.
Add the hot sugar syrup to the roasting dry ingredients and mix well to form a lumpy mixture. (Best result when both contents are hot)
Take off heat. Press immediately into parchment lined or greased baking pan (I used an 8 by 4 inch pan.)
Cut into squares when still warm. The bars will harden as they cool.
Break into pieces when cool. Store in airtight container for upto a week.