One of the things I have stuck to throughout this pregnancy is drinking my ‘Traditional Medicinals Pregnancy Tea’ religiously every day. I start my day with this without fail and it has made me feel great.
I came across ‘Samskara Wellness’ when I was hunting for this tea online. I was so happy to find an organization, which has such interesting variety of organic products. I have ordered several products from them in the past few months and I thought I must share more about them with my readers.
‘Samskara Wellness’ is a social business that represents small to mid sized women owned businesses from around the world. Their main focus is in the Pregnancy and childcare space in which they supply certified Organic personal care products. When Samskara wellness asked me if I would like to try out some more of their food products and blog about it, I was more than willing to do so. I had already tried quite a few of their products and I was sure that all of you would love them.
‘Samskara Wellness’ sent me a bunch of sample products and I enjoyed cooking with each one of them. I wanted to share at least one recipe with you all, which uses Samskara Wellness products. I decided to make something sweet because it’s the season of festivities. It’s Diwali, Indian festival of lights and though I don’t really celebrate festivals, it’s good to generally be a part of the whole madness. Every single Indian food blog I know has something sweet on it and I don’t want my readers to feel left out. Also, I am going to be having my baby really soon. It can happen anytime, now that I am full term pregnant. I am definitely planning to continue blogging but in case I am taking a small break after the baby is here – I want to leave you all with something sweet.
I have used Samskara wellness’s Puffed Amarath and Khandsari Sugar in today’s recipe. I am sure most of you know about Amaranth and it’s wonderful health properties. I have shared another Amarath recipe before on my blog and you can have a look at it here to know more about amaranth. Puffed amaranth is a wonderful way to eat amaranth. It’s nutty, light and very tasty. There are many interesting ways to serve puffed amaranth, both sweet and savory. I am today using it in combination with cocoa and almonds.
These little snack or dessert squares are just the perfect healthy treats to make and share during festive seasons. They are sweet and delicious but not overly rich and heavy. They are also extremely easy to make unlike most other dessert recipes. If you have all the ingredients on hand, this recipe doesn’t take more than 15 minutes to make!
Choco Almond Puffed Amarath squares are soft, chewy with little crunchy pieces of roasted almonds in it. You should be able to use any unrefined sugar instead of khandsari sugar. I am sure you can make this without the cocoa and try other more traditional Indian flavors like saffron, cardamom, coconut etc. Experiment with different toppings like cashews, pistachios or use dates, raisins and other dry fruits. I stored these squares in the refrigerator and served the cold. They will taste great when frozen too. When in room temperature they are softer and more difficult to handle.
And finally a very happy deepavali or diwali to all my readers.
Note: A fellow Indian blogger and a friend Richa is selling a fantastic ‘Diwali Sweets eBook’ right now. All of you who follow Richa’s amazing food blog know how talented she is. I am sure each and every recipe on her book will be absolutely great. If you are a vegan and want to make some sinful Indian desserts for this Diwali, this is the time!
You can buy her book here on her blog.
- ½ cup khandsari sugar
- ¼ cup tahini
- 2 tbsp cold pressed peanut oil
- 3 tbsp cocoa
- 1/2tsp salt
- ½ cup water
- 3 cups puffed amaranth
- ¼ cup finely chopped roasted almonds.
Combine first 6 ingredients in a shallow pan and stir everything well. Place it on the heat and slowly bring everything into a boil. Reduce the flame and let it simmer for 5 to 10 minutes, till the sugar is completely dissolved and the mixture looks thick and sticky. Now add the puffed amaranth into it and combine everything to mix well.
Grease a shallow baking pan and transfer the mixture into it. Press it down with greased fingers for an even top. Sprinkle the roasted almonds on top and press them down into the amaranth mixture.
Place the tray in the refrigerator for 15 to 20 minutes for everything to set well. Cut it into small squares and serve cold.