Me and my mum had organised for her to come over for a home cooked meal yesterday. We decided that we would go to the local Diwali celebrations afterwards. I had soaked brown rice and nuts and I roasted the other half of a kabocha hybrid my dad grew. The final dish was a spiced pumpkin risotto infused with fresh ginger and turmeric root (anti-inflammatory for her sore knees), served with a baby leaf salad and topped with nuts, toasted coconut and sauerkraut. She brought coconut yogurt and blueberries for dessert, and so I made parfaits and crumbled homemade pumpkin cake on top. It was a real pleasure to share a meal with her. We wrapped up and set off for the Diwali celebrations.
We went into a charity shop and we took our time looking at the beautiful saris that were for sale in there. We passed many pure vegetarian Indian eateries and I longed to purchase a traditional Indian sweet (if I could find one made without milk and ghee) and share it with my mum as we watched the fireworks, but fear told me I couldn’t. I talked to my mum about it a bit as we walked back. I expressed some regret. Some refined sugar and colourings and unknown ingredients on that rare occasion sure as hell wouldn’t have killed me, but for those of us who have developed irrational fears of foods it feels as though they might. We talked about when we used to make Indian sweets when I was little and reminisced of our favourites. A family friend used to make some that were almost savoury and that were flavoured with cardamom. I decided I would try to make some and enjoy my Indian sweet a little late.
This recipe is entirely based on Vaishal’s recipe for Chana Dal Burfi. I drastically reduced the sugar, which meant that the final product was less like a traditional sweet and might not be to to everyone’s taste, but I greatly enjoyed them and thought I would share them and their story, as well as commend Vaishal’s wonderful work to veganise traditional Indian sweets.
Happy Diwali to all. Whether it has religious meaning for you or you enjoy its symbolism, may you experience light and prosperity. Thank you for reading my personal story. 🙂
- 1 cup of yellow split peas, soaked overnight
- 1/2 cup cashews, soaked overnight
- 1/4 cup pumpkin seeds, soaked overnight
- 2 tablespoons coconut oil
- 2 drops doTERRA cardamom oil (you could certainly use ground cardamom)
- 2 cups non-dairy milk (I used Rude Health almond milk, which has natural sweetness and I think this is important**)
- 1 1/2 scoops vanilla protein (I used Protein Works Vegan Vanilla Creme. Please note that different protein powders might demand more or less liquid)
- 60g raisins
- 1 tablespoon coconut sugar
- Rinse the yellow split peas and put them in a pan with 2 cups of non-dairy milk. Bring to the boil, then cover and reduce to a simmer for 30 minutes. Take off the heat and allow to cool slightly.
- Blend the slightly cooled peas and milk with the raisins, cardamom oil, coconut sugar and cashews.
- Melt the coconut oil over a medium heat in a non-stick pan and add the blended mixture. The idea now is to thicken this up, so give it plenty of attention to ensure it doesn’t burn or become a pancake and keep stirring it. It will begin to form a dough.
- Add the pumpkin seeds and protein powder as it begins to “ball-up” and take it off of the heat. Press it into a lined square tin and allow it to cool completely in the fridge.
- Once it has hardened, cut into squares and enjoy. I recommend with a cup of milky chai. 🙂
This recipe is entirely based on Vaishal’s Chana Dal Burfi recipe, available here: https://holycowvegan.net/chana-dal-burfi/
Thank you to the lovely Rochelle from Eat Smile Live for giving me a sample of doTERRA cardamom oil to try. It’s beautiful.