Vegan Dessert Challenge: Day 2

- Kirti Tarang Pande

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 Oats Kasar

Ingredients:

1. Oats- 1 cup
2. Grated/ Powdered Jaggery- 3/4 cup
3. Saunf- 1 tbsp
4. Water- 4 tbsps
5. Geated Coconut - 1 tbsp
6. Peanut Butter- 1tbsp
7. Cashew nut & Golden Raisins: For Garnish

Method:

1. Dry roast Oats in a heavy bottom iron pan. It will bring out nice aroma to it. Don't let it turn turn brown. If your pan is nicely hot, it won't take more than 5 seconds. Clear the oats off the pan.

2. Dry roast grated coconut. Its aroma will compliment oats'. Clear it from the pan.

3. Add water in the pan. When it starts boiling (It happens quickly) add jaggery. When jaggery starts melting, add saunf to it. The taseer of jaggery is hot, in summers one must neutralize it with cooling effect of saunf.
4. When the jaggery dissolves add oats & coconut to it.

Side step:
At this point, I moist my palms with oil & roll 3 lemon sized laddoos for my husband (he is watching his calories)

Back to main cooking: 

5. When the mixture is dry, turn off the flame & add peanut butter. I make peanut butter at home- The usual way, just replace honey with Maple Syrup, because; a. I am Vegan, b. Ayurveda frowns upon mixing honey, oil & salt.

6. Garnish with raisins & almonds. 

How is it different:

Traditionally kasar is made by frying atta in ghee. So, this tastes nothing like the traditional one. It's not better/worse, it's totally different.