Diwali time means lots of sweets and snacks, so I really enjoy making this protein rich vegan halwa as an alternative to other sweets. You can certainly substitute the coconut oil for regular ghee. This halwa does take time to make, and I know some of my friends who cook it in the microwave, but I prefer the old fashioned arm workout version! In any case, Happy Diwali to all who celebrate!
INGREDIENTS
½ cup yellow split moong dal
½ cup coconut oil or vegan ghee
1 tbs soji (semolina)
1 ½ tsp besan (gram flour)
¼ cup jaggery (can use granulated brown sugar or white sugar)
¼ cup almond flour
½ tsp ground cardamom
6-8 strands saffon
Milk/water as needed
2 tsp almonds, slivered for garnishing
INSTRUCTIONS
1 Wash and soak the moong dal for 4-5 hours
2 Drain the water and puree the dal in a food processor (or blender) using as little milk/water as possible. I add about 2 tbs of milk/water at a time as needed
3 Heat coconut oil in a pan. Add soji and besan and roast until golden brown
4 Add the pureed dal and let it cook for about 30 min. You will need to keep stirring the dal to ensure it does not stick to the bottom
5 Add almond flour, jaggery, saffron, and ground cardamom and cook for an additional 10 min until the oil begins to separate from the dal and the dal is a golden brown color. Taste and adjust sweetness if needed
6 Garnish with almond slivers and enjoy!
Tags: Vegan, Desserts, Indian
