Yummy Vegan Diwali Sweets

Channa Jaggery Kheer (Payasam)

1 cup gram dal (channa dal) 2 cups water
1 cup jaggery powder
2 Tbsp. vanaspati
1 small cup grated coconut
1 pinch cardamom (elaichi) powder, to taste
Diced dry fruit of choice

• Sauté the dal in the vanaspati until light golden brown.
• Put the dal in a pressure cooker with the water; turn on the heat, wait for the cooker to give two whistles and then turn off the heat.
• Let the vessel cool. Do not drain the water out of the cooker.
• Add the jaggery powder to the dal in the cooker and simmer over low heat until the jaggery dissolves.
• Mix with the grated coconut and add the cardamom powder.
• Garnish with the fruit.

Makes 4 to 5 servings

Vegan Laddoos

1 cup wheat flour 2 Tbsp. vanaspati
3/4 cup jaggery powder
Cardamom powder, to taste
1/4 cup shredded dry coconut

• Over low heat, sauté the wheat flour in the vanaspati until light golden brown.
• Add the rest of the ingredients and mix well.
• Dust your hands with all-purpose flour so that the mixture does not stick to them.
• Form the laddoos into shapes while the mixture is hot.

Makes 4 to 5 servings

Sweet Pongal (A traditional Tamil dish served in temples)

1 cup moong dal 2 cups rice
2 Tbsp. vanaspati
1 1/2 cups jaggery powder
Cardamom powder, to taste
Diced dried fruits, to taste

• Sauté the dal and rice together in the vanaspati until slightly brown.
• Let the mixture cool and then put it in a pressure cooker.
• Add an equal volume of water to the mixture and turn on the heat.
• Wait for two whistles and then turn off the heat.
• Add the rest of the ingredients and boil them until the jaggery dissolves and binds all the ingredients.
• Mix well and add the cardamom and dried fruits.

Makes 4 to 5 servings