COOK, PRAY, EAT

Delicious mithai – both traditional and new – for Diwali from Pure Vegetarian by Lakshmi Wennakoski-Bielicki (Roost Books, $30), who introduced the concept of yoga cuisine at her ashram in Helsinki, Finland.

MATHURA PEDAS

12 cups organic full-fat milk

¾ - 1 cup sugar

2 tbsp unsalted butter

Bring the milk to boil in a large heavy-bottomed pan or pot over high heat. As soon as it starts to boil, reduce the heat to moderate and cook, constantly stirring with a wooden spatula, as long as it takes to condense the milk into a thick paste. Scrape the bottom and sides of the pot as the milk boils to prevent scorching and sticking. Be prepared to stand at the stove for over an hour.

When the milk becomes paste-like, add the sugar and butter. Continue cooking, constantly stirring, until it pulls way from the sides and bottom of the pan and forms a solid, fudge-like mass.

Transfer it onto a plate or platter lined with parchment paper. Shape it into a rectangle with a spatula. When it’s cool enough to handle, cut into small squares or roll into balls. You can also use candy moulds to decorate the sweets. Store refrigerated in a lidded jar for not more than 2 or 3 days.

CHENNA PODA

450 g chenna (fresh cheese)

4 tbsp fine semolina

¾ cup + 1 tbsp sugar

½ tsp cardamom powder

Zest of 2 organic oranges

For the caramel:

5 tbsp sugar

¼ cup water

Melted ghee or butter

Preheat the oven to 350° F.

Cream the cheese in the food processor. Alternatively, you can knead it with your palm until it is smooth and without a touch of graininess.

Mix the cheese, semolina, sugar, cardamom powder and orange zest in a bowl by hand until the mixture is smooth. Set it aside.

Melt the sugar for the caramel in a pot or pan over high heat. Shake the pan to ensure it melts evenly. As soon as it turns golden, add the water. When it bubbles, turn off the heat.

Brush cupcake tins liberally with melted ghee or butter. Pour a little bit of caramel into each cavity and spread it evenly in the bottom. Use a pastry bag to pipe the cheese mixture on top.

Cover the cupcake tins with foil and bake for 20 to 30 mins., or until a toothpick comes out clean when inserted. Remove from the oven.

Let cool, covered, before turning the forms upside down. Chenna poda is best served warm as an after-lunch treat or with a cup of herbal tea. Consider pairing the cakes with a simple berry sauce or jam, too.

LADDU

8 tbsp unsalted butter

1-2 tbsp organic cold-pressed coconut oil

1 cup chickpea flour

2 tbsp almond slivers

1 tbsp milk powder

2 tsp finely-grated orange zest

4 tbsp honey

Melt the butter in a heavy-bottomed pan or pot over moderate heat. When it melts, add the coconut oil and then vigorously whisk in the chickpea flour to prevent it from forming lumps. Roast the flour for 6 to 7 minutes, constantly stirring with a wooden spatula until it turns golden and aromatic. Add the almond slivers and fry then for 1 to 2 mins. Remove the pan from heat and let the mixture cool for 20 mins.

Whisk in the milk powder and orange zest. Finally, add the honey and whisk well.

Spread the mixture in a container or platter lined with parchment paper. When the mixture is cool enough to handle, roll it into balls or cut into squares.

Store the confection in an airtight container, refrigerated for not longer than 2 or 3 days.

KHEER

6 cups full fat organic milk

2 tbsp ghee

1 cup finely grated carrots

½ cup sugar

Generous pinch of saffron

Pinch of cardamom powder

Roasted, slivered almonds to garnish

Bring the milk to boil in a large heavy-bottomed pan or pot over high heat.

As soon as it starts to boil, reduce the heat to moderate and cook, constantly stirring with a wooden spatula, until it reduces by one-quarter. When you have about 4 cups left, reduce the heat to minimum.

Heat the ghee over moderate heat and add the carrots.

Fry for 5-6 mins., until they become somewhat tender and bright orange.

Add two ladles of hot milk and cook, constantly stirring, for 5-6 mins until the carrots are buttery soft. Remove the pan from the hat and purée the carrots in a blender. Press the paste through a sieve into the pot with the remaining milk.

Add the sugar and bring it back to a boil over moderate heat . Cook gently, occasionally stirring, for 5 mins.

While cooking the milk, dry roast the saffron threads on a skillet over moderately low heat for 30 seconds until they become brittle. Remove from heat and rub the saffron into a powder. Add it, along with the cardamom, to the carrot milk. Simmer for another 5 mins. The consistency should be like that of thick cream. Remove from heat.

Garnish with roasted almond slivers before serving.