Deepawali is coming up next week, have you thought of making some sweets at home?

Many of us have traditional sweets that are always made during this festive season. What is yours? Mine is yellow lentil fudge( Moong dal halwa) and Coconut rolls( Nariyal Ladoo). 

Did you know that this festival is not just celebrated in India but many other countries like Singapore, Bangkok etc.This is one of our favorite festival. Meeting people, dressing up, cooking food, decorating diyas, making those rangoli patters - lightning up the house with candles,exchanging gifts etc. The whole festivities brings in a lot of happiness and warmth among-st families and friends. 

Yellow Lentil fudge( moong dal halwa) and Coconut rolls ( Nariyal ladoo).This year I have another addition- Dates seeds and nuts rolls. Actually our traditional dish is moong dal halwa but I added the coconut ladoo few years back as my daughter loves them and this year I have added the date nuts roll for a healthier option. While the halwa is a slow cooking process the other two are no cook recipes. I have got inspired by these no cook recipes by my friend. She is an amazing cook and also does the brittle( chiki) also very well. Hopefully will be adding that to my diwali sweets next year! 

Quick recipes . 

Date and nuts rolls

Time- 10 mins. 
Makes about 15 rolls. 
What you need- 5-6 Medjool dates
Sesame seeds- 2 tbs
Pistachios-15-20
Flax seeds- 2 tbs
Chia seeds- 2 tbs
Walnuts- 10

Remove the seeds of the dates and mash them with your hand in a deep bowl. These dates are very soft and can be mashed easily.These dates also have good amount of moisture in them and hence makes rolling possible. Coarse grind the seeds together and keep aside. In the same jar coarse grind the nuts and keep aside. Add half of nuts and seeds mix into the bowl and mix well. Again add half of the nuts and seeds into the bowl and mix. Basically we are adding it in parts so that we get the correct amount of consistency. Take a little into your hands and see if it binds well. Divide into 15 equal portions and roll between your hands. Any kind of nuts and seeds that you need can be mixed in this. Peanuts, almonds, cashew etc. It can last in fridge in an airtight box, doesn't spoil. Make sure that the bowl, jar and your hands are fully dry. Even a drop of water can spoil the rolls.These can be dusted with coconut powder/chocolate powder for richer look and taste. I prefer them plain thou. I keep them in my fridge and eat them for my sugar cravings. Of course it takes care of my daily nuts requirement as well. 

No cook coconut rolls

Again very easy. Mix 1 cup warm sugar syrup, 2 cup desiccated coconut powder and 1 tsp saffron powder together.Mix well and roll. Dust with coconut powder. Pl adjust the mixture consistency before rolling so the mixture easily binds together. Instead of sugar syrup. dates or jaggery syrup can be used as healthier options.

Yellow lentil fudge( Moong dal halwa) 

Moong Dal- 1 cup
Ghee-1 cup
Saffron- 1 tsp
Almonds- half cup
Sugar- 2 cup

For vegan-use any oil like sunflower or peanut or coconut. 

This is a dish which can be cooked at leisure. The trick is to cook on slow heat because it brings out the aroma best when cooked for 2-3 hours over very slow heat.

Soak 1 cup yellow moong lentil with skin overnight. One can use lentils without skin as well.Even powdered dal is readily available. But for best results always use the yellow lentil with skin . Of course washing this dal takes longer. Also soak half cup almonds overnight.  

After you have washed the dal nicely ( - ie all the skin  has been removed and you have only yellow dal), grind it in the mixer using minimum water. Avoid water if possible. Grind to a coarse paste. Empty it out. In the same jar- grind the almonds- little coarser than the dal. 

Now,take 1 cup ghee in  a heavy pan and make it hot. Take the pan out from the heat and add the dal paste. Put back on the heat( low heat this time)  and stir constantly so that the dal doesn't stick. Add the almonds as well. Once  the dal is nicely mixed and doesn't stick any more, ( this should have taken about half hour) let it cook on the low heat. Stir occasionally.When the dal has turned light golden brown and you can see the ghee separated from the dal- you will know its done. Should have taken about another hour.

While the dal is simmering- take about 2 cup sugar  and half a cup water and saffron  in a separate pan. (Soak 9-10 stands of  saffron   in warm milk for 5 min and break the strands using a mortar and pestle if you have one;else you can use any bowl and a spoon). Mix these three on heat so the sugar dissolves in the water. The saffron mix will give the sugar syrup a nice yellow color. We need a syrup of single thread consistency. ( To know if the sugar syrup is done- take a small amount in one finger and close with thumb and open. See if you get one thread. )

Once the dal is done- add this sugar syrup and mix well. 

The moong dal halwa is now ready. I know it takes time, but when you see your family and friends closing their eyes as they take the first spoon- you will know its a pay off.