Recipe: Coconut and semolina ladoo

With the best of intentions, many people literally take the sweetness out of life - by avoiding sugar at all costs. The movement to “quit sugar” has gained momentum, with some celebrities and fitness personalities touting the benefits of completely removing sugar from their diets, or doing long periods without added sugars. However most people find that they miss sweets and then return to it once again, often with a vengeance.

Modern society does consume sugar in higher quantities than previous generations, and much of this is hidden in sauces, condiments, frozen meals, take out, alcohol, canned drinks and commercial bread. An excess of sugar clogs our internal channels, accumulates as toxins and then damages the mind and body. An excess of sugar can show up as inflammation, joint pain, skin rashes and breakouts, weight gain, water retention, low immunity and hormone imbalances. We are holistic, so the excess sweetness and stimulation leaves us with cravings, discontentment, anger, impatience, energy slumps and dullness.

But having a difficult relationship with food is a form of karma. One simple way to explain karma is this: the harder you push something away out of fear, aversion or overattachment, the more the universe will push it towards you. This is not punishment; it is personal development. How so? Avoidance is not the answer, says life. Your strong reactions are the blind spots in your own growth; the places where the limitations and impressions of the mind/ego lurk and avoid detection. Your relationship with food is a wonderful analogy of your relationship with life. For many of us, sugar represents the more challenging relationships we have. The ones from our childhood, where there is deep longing for love and comfort that perhaps were not fulfilled. Too much sugar creates an inner atmosphere of cloying sweetness and stickiness, codependence, greed, stagnation and insecurity. But too little, and there is a lack of comfort, contentment, sweetness, nourishment, joy and love. As you find clarity about your relationship with sugar and learn to temper it, you cultivate sattva; balance, peace and harmony.

Ayurveda encourages balance in life, including our food. Enjoy the sweet taste in each meal, along with the other five; salty, sour, pungent, bitter and astringent. While the sweet taste can come from wholegrains, root vegetables, dairy and sweet fruit, it can also come from the occasional balanced dessert. These coconut and semolina ladoos are a sweet ball of bliss, filled with fibre, wholegrains, protein - and some sugar. The fibre and protein slow down the digestive process so the sugar is released slowly; this avoids the hit-and-run effect you get from soft drinks, candy and pastries. Semolina is nourishing and grounding, high in Vitamin B (particularly folate) and iron. Traditionally, castor sugar is used to give a light texture to the ladoos, but you can experiment with different sugars, wholegrains and nuts in this recipe, and adjust the quantities to your taste.

Freshly made coconut and semolina ladoo with raisins and slivered almonds.

Coconut Semolina Ladoo (makes 18 small ladies)

Ingredients

• 4 tablespoons ghee or coconut oil (vegan option)

• 1 tablespoon slivered almonds

• 1 tablespoon raisins

• 1 cup fine semolina

• 3/4 cup grated coconut (fresh/ frozen/ dessicated)

• 3/4 cup fine sugar (castor/ cane/ coconut/ jaggery)

• 1 teaspoon cardamom powder

• 1/2 cup water

Method

• On medium heat, melt ghee/ coconut oil in a wide pan.

• Add sliced almonds and raisins, and sauté for 2 minutes. Remove from pan.

• Add semolina to the pan and toast for 6-8 minutes, until it turns a brown colour with a nutty aroma.

• Add grated coconut and mix through, followed by sugar and cardamom powder.

• Boil water and add it to the mixture little by little so it slowly moistens the mixture but still remains crumbly.

• Once all the water is added, switch off the flame and let it cool for 5 minutes.

• Wet your hands with water, and take a small fistful/ tablespoon of the mixture while it is still quite warm. Gently squeeze to shape into small balls. Rotate the ball in your hand to get a rough circle. You can use the side of a spoon to scrape any excess mixture off your hand. Wet your hands after every second or third ball to help the mixture bind.

• Once cooled, stored the ladoos in an airtight container in the fridge, and enjoy within 2-3 days.

With sattva, we can all have a joyful, healthful and discerning relationship with various flavours and foods without fear of cravings, addictions or aversions. Explore your relationship with food and drink, and allow it to help you understand your broader relationships with all parts of life; the sweet, sour, salty, bitter, pungent and astringent. Each of them plays a part in our personal growth, and help us become balanced as we strive towards our highest Self.

“People who love to eat are always the best people.”

— Julia Child