Live Online Cookery Class - Healthy Indian Sweets

Healthy Indian Sweets

Date and Time

Sunday 24th April 2022

3:00pm - 5:00pm

Cost

Fee*: £20 (£10 Concessions**/ £5 Unwaged)    All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food and is still needed more than ever.

By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

Location

The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.

If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

The Event

Join Scottish-Indian chef Sareta Puri to learn how to make healthy, plant-based versions of popular South Asian sweets.

This live interactive class will include:

  • How to make healthy, plant-based versions of traditional South Indian sweets
  • Learn how to make popular melt-in-your-mouth fudge-like sweets: coconut burfi and besan ladoos. You can keep a stash of these in the freezer!
  • How to make gajar kal halwa - carrot and nut based dessert - and cardamom-infused kheer - a traditional, warming rice pudding*
  • Learn about the significance of sweets in Indian culture and hear the stories behind the recipes
  • Learn tips and tricks to veganise sweet dishes that are usually not suitable for vegans
  • Opportunity to ask Sareta your questions
  • Recipe pack

For ingredients and equipment needed see below

About the chef: Sareta Puri

Sareta is a Scottish-Indian vegan chef who grew up in her dad’s kitchens where she learnt the basis of Indian home cooking. In 2015 Sareta officially moved into food, through hosting supper clubs then street food, catering, teaching and recipe development, as well as food writing. In 2021 she published her first cookbook: Plant Based Planet.

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

EQUIPMENT LIST

  • 3 large pans
  • Chopping board
  • Knife
  • Mixing bowl
  • Grater
  • 2 small baking trays
  • Wooden spoons
  • Scale

INGREDIENTS LIST

  • 600ml plant milk (ideally coconut or oat)
  • 140g gram flour (chickpea flour/besan)
  • 100g desiccated coconut
  • 100g carrots, washed/peeled
  • 100g white basmati rice (or pudding rice)
  • 100g fruit/date syrup, jaggery or coconut sugar or your choice of sweetener
  • 125g ground cashews (or almonds, brazil, hazelnuts) plus handful of optional nuts sliced for topping
  • 25g pistachios (can be subbed for other nuts but ideally pistachios) plus handful for toppings
  • 80g vegan butter/margarine (or more coconut oil)
  • 75g coconut oil (or more vegan butter)
  • 50g raisins, chopped (optional)
  • 10g ground almonds or oats
  • 2 drops vanilla essence
  • ground cardamom powder or cardamon pods
  • cinnamon powder (optional)
  • turmeric
  • ground nutmeg
  • salt

Note: All the recipes contain nuts

*Kheer will keep for 2 days and halwa for 3 days

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