You guys all ready know how much I love Richa
, so when she asked me to help promote her E-book
, of course I was thrilled to help. Enter to win the giveaway below, or head on over to Richa’s site
to get the e-book yourself for a mere $5 bucks.
Diwali, the festival of lights is one of the big festivals celebrated in India and is coming up on November 3. The Sweets and Desserts served for the festival are quite heavily dependent on dairy. Like any major festival or holiday in any country, we all get obsessed with vegan-izing some family favorites. With very few Vegan Indian commercial options in India and almost none in the United states, I try to vegan-ize some of my favorites around the Indian festivals that people can make at home. This year I have a decent collection that I could make into an E-book.
The names of the sweets and flavors might be new to some, but they are delicious and addictive. I have tried to keep the sweets close to traditional wherever possible, that means a few do have similar oil content as you would find in a ghee laden sweet. A good number of the recipes though are low-fat with no or little refined oil and some also use natural sugars like maple syrup. Gluten-free options are mentioned wherever possible.
Nan Khatai Shortbread Recipe
Ingredients: Makes 15-16
- 1/2 cup raw sugar
- 1 cardamom pod seeds or 1/4 tsp cardamom powder
- 1/8 teaspoon nutmeg powder
- 1/8 teaspoon salt
- 1 Tablespoons organic canola oil
- 1/4 cup earth balance butter or vegan margarine or melted coconut oil or melted cocoa butter
- 2 teaspoons non dairy yogurt or cashew cream or coconut milk
- 1/4 cup fine semolina/sooji
- 1 teaspoon chickpea flour/besan (optional)
- 2/3 cup unbleached organic white flour
- 2 Tablespoons ground pistachios or cashews
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
Method: Grind the sugar with the cardamom, nutmeg and salt into a fine powder. Add the oils, yogurt to the sugar and whisk to make a well combined mixture. Whisk the semolina, baking soda & powder, flour, ground pistachio and chickpea flour together then add to sugar mixture. Knead to form a dough. Spray just a little water or non dairy milk to help make the dough only if it is too crumbly.Refrigerate the dough for an hour. Shape the dough into balls. Press almond slivers or pistachio slivers on top if desired. Bake in pre-heated 350 degrees F/180 degrees Celsius for 13-14 minutes. Remove from oven and let sit for another 3-4 minutes before removing from the sheet. Cool and store in airtight container for a few weeks.
Visit Richa at her site Vegan Richa to see many more of her amazing creations here .
Buy “Vegan Diwali Sweets E-Book” for $5.00 here.
For a chance to win a copy of this amazing E-book, Click on the link below to enter the Giveaway! This contest is open to entrants worldwide! You must also follow this blog by email or RSS feed to qualify. You have until the Tuesday 5th of November to enter! I will notify the winner by email on Wednesday the 6th of November. GO!!