Updated: Jan 31
This recipe is inspired by the Warmth Cookbook written by Nadia Marshall from Mudita Institute. Warmth is a beautiful Ayurvedic cookbook, one I highly recommend as a staple Ayurvedic resource for nourishment.
This recipe is beneficial for Vata body types as it is sweet and nourishing with the added ghee and citrus overtones from the orange. It is good for Pitta types also, but be sure to use sweet oranges instead of sour and to be gentle on the cardamom as this can aggravate the Pitta constitution in excess. Due to the heavy and sweet nature of the dish this should be a sometimes food choice for Kapha individuals.
WHAT YOU WILL NEED
1 cups of semolina
1 cup of nut meal (almond works well)
1 -1 1/2 teaspoons of freshly ground cardamom powder
1 cup of desiccated, shredded or flaked coconut
1 cup of almond or coconut milk
125 grams of melted ghee or coconut oil as a vegan substitute
1 cup of coconut sugar or jaggery
1 cup of freshly squeezed sweet orange juice
2-3 bruised cardamom pods (with seeds still intact)
1/2 cup of pistachios or almonds coarsely chopped
1. Pre-heat the oven to 180 degrees celsius and line a lightly greased, small sized slice tin with grease proof paper.
2. Combine the dry ingredients in a large bowl and stir well to combine.
3. Add the milk and ghee to the dry ingredients and mix well until just combined.
4. Pour into the tin and smooth with a knife for a flat finish if necessary. Bake for about 30-35 minutes or until slightly golden on top.
5. While the cake is baking, make the syrup. In a small pan, combine all of the syrup ingredients and bring to a boil. Turn down to a simmer and stir occasionally until the syrup has reduced and thickened.
6. Remove the cake from the oven and slice into squares or triangles while still warm and in the tin. Pour the syrup over the cake evenly and allow to sit in the tin until most of it is absorbed into the cake.
7. Remove from the tin and serve when cool.
8. This is best eaten amongst good company and with a cup of homemade chai tea!
Instead of the orange juice and the nuts, use water with 3 teaspoons of Rosewater in the syrup as recommended by the Mudita Institute.
You could also simply add slices of orange zest to the syrup instead of the nuts.
With light and love,