Diwali: Rava Mawa Laddoo

1 cup sooji/rava
1/3 cup coconut desiccated/ flakes
1/2 cup ghee roasted nuts and raisins
1/2- 3/4 cup fine sugar
1/4 cup ghee (warm/melted)
2-3 cardamom pod seeds crushed
1/3-1/2 cup warm milk

In a heavy bottom pan, heat up 1-2 Tbsp ghee and roast the rava for 7-8 minutes on low/med heat. Be careful not to let the rawa turn brown. Add the coconut and sugar. Mix well and roast for an additional 2-3 minutes.

In a shallow big bowl, add the rawa mixture, the dry fruits and the cardamom seeds. Mix well. Add 2-3 Tbsp of warm milk and mix well again till moist. Let cool gently but not completely.

Using greased palms, make small balls of the mixture. Add more warm milk if needed (if mixture is too crumbly)..


Store the laddoos in an airtight container or in the fridge for up to 1 week.

Roasted Pumpkin “Halwa”

Small yellow pie pumpkin
1-2 Tbsp coconut sugar
1-2 Tbsp of organic virgin coconut oil
1-2 Tbsp of dates slivered
1-2 Tbsp of roasted nuts (optional)
1 tsp saffron and 1 tsp of cardamom seeds mashed with the back of a spoon or in a mortar and pestle.
Slice the pumpkin with skin on in to 2-3″ thick slices. Toss in coconut oil. Bake/roast in a preheated oven at 375 for 16-20 minutes till the flesh easily flakes with a fork. Scoop the pumpkin pulp out in chunks using a spoon in a bowl. Add the sugar, dates, nuts and half of the coconut flakes and the cardamom mixture. Mash/mix according to preference. Adjust the sugar according to taste. Garnish with the rest of the coconut and the cardamom and saffron dust.

Nariyal Maach

1 medium onion
2-3 tomatoes
3-4 cloves of garlic
1″ ginger root peeled
2 green chillies
1 Tbsp roasted cumin seeds
Blend the above without water.
1/2 cup of desiccated coconut
1 Tbsp ghee
Roast the coconut in the ghee for 5-7 minutes on medium heat till golden brown.
3-4 filets of light meat fish like Tilapia cut into 2″ pieces
In a saucepan, dry sauté 2-3 whole red chillies and curry leaves for a couple of minutes. Add 2 Tbsp coconut oil. Heat through and add the onions mixture in. Cook on medium heat for 8-9 minutes till the raw onion flavor goes away. Add the coconut and continue sautéing. Continue till the mixture turns a bit dry. Layer the fish in the pan and fold the mixture gently. Add about 1/4-1/3 cup of water just enough to cover the fish. Season with salt and cayenne pepper. Cover the pan and cook on medium hear for 10-12 minutes till the fish cooked through. Check for seasoning. The gravy should be semi thick and the fish should be cooked well and easily flaked with a fork. (Add more water if you like a thinner gravy)