279 – The enchantment of sweet taste

Sweet is derived from water and earth elements. Many of the foods recommended for rejuvenation purposes are sweet. If you look at the sweet taste, it is considered cooling. Its characteristics are that it can be heavy, cold, oily soft and also difficult to digest. It is grounding, building nourishing. The emotions associated with it are love, sharing, compassion, joy, happiness, bliss – the most sattvic of flavors.

Excess of sweetness is described as attachment, greed, and possessiveness. The olfactory sense is the front tip of one’s tongue. It affects the thyroid and upper lungs. Its movement is descending, stabilizing and it activates the apana prana. Its additional actions are moistening, demulcent, emollient and expectorant. Sweet taste enhances our spiritual awareness, and that is why we offer sweets to the Gods.

I am giving two recipes, which are very simple and healthy. They are also favorites of many. They are considered sattvik desserts and are made for pujas and festivals. So have a go at them.

Gajar ka halwa is carrot pudding. It is easy and can be made non vegan or vegan. It is prepared with ghee, carrots, milk, cardamoms, and nuts. If vegan style, and then one will use peanut oil, or sunflower oil instead of ghee. Carrots are grated and cooked in full fat milk or cashew milk. Then the milk is dried, ghee or oil is added and sugar. Cardamom powder is mixed in the halwa. After that finely chopped almonds, raisins, pistachio nuts are sprinkled on top.

Recipe

  • 3 tablespoons ghee or oil
  • 5 tablespoons of sugar, brown or white
  • 500 grams finely grated carrots
  • 1 liter milk. It can be evaporated, condensed, fully fat or cashew.

Heat wok, with two table spoons of ghee or oil. Inhale the fragrant smell of ghee or the oil. Add carrots and saute until the color changes. Keep stirring, be mindful, observe the gorgeous color becoming red with the frying. Add the milk, let it be absorbed by the carrots. Add the sugar slowly. Add the last tablespoon of ghee or oil. Let it be absorbed. Add the cardamom powder. One can add a mix of cinnamon and nutmeg powder if one wants a different taste. Add the chopped nuts. Let it be a little while longer on the stove.

Can be eaten hot or cold, with cream or ice cream or alone.

Zucchini Kheer (thickened milk) is a substitute for Loki (bottle gourd kheer). It is delicious and simple. A kheer is prepared for any joyous occasion and puja.

Recipe

  • 2 cups shredded zucchini
  • 1 liter whole or cashew milk
  • Half cup sugar
  • ½ tspoon cardamom powder

If you have a pressure cooker, it is best in it. Otherwise put it in a saucepan. Everything goes in except the cardamom powder. Cook for ten minutes in the cooker, let the whistle come. Switch it off and when it is cool, open it. In the saucepan, cook until the zucchini is tender and has become half its amount. Add cardamom or nutmeg and cinnamon with a sprinkling of nuts. Serve hot or cold.

Keep in mind the power of sweet.

“Gracious words are a honeycomb sweet to the soul and healing to the bones.” Proverbs 16:24.
Reference: Vasant Ladd.

Aim Hrim Klim

 

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