On the occasion of Diwali, this was a way to make a sweet dish that helps clear excess Pitta from summer and grounds Vata as we are well into Autumn. Seasonal transitions are supported by using foods as medicine.

Makes 24 Balls

Ingredients.

1 tbsp Ghee

1 kg Spaghetti Squash (large, grated about 4 cups)

2 cups Unsweetened Almond Milk (1/2 litre)

1/4 cup Coconut Sugar (to taste)

1/2 tsp Cardamom (ground)

1/4 cup Pistachios (removed from shell, slivered)

1/4 cup Slivered Almonds

1/2 cup Almond Flour

4 Cardamom Pods

2 tbsps Ground Flax Seed

2 tsps Unsweetened Shredded Coconut

In a wide heavy bottomed pot add the grated spaghetti squash. (I used my food processor it took minutes). Add half the almond milk.Cook on medium heat for about 10 minutes.

Stir in the rest of the milk and bring to a simmer. Add the cardamom pods.Turn down the heat to medium-low and cook until the liquid is absorbed, about 35 minutes. Now add the almond flour. After 5 minutes add the ghee cook until the mixture starts to glisten.

Stir in the coconut sugar and the cardamom. Add the ground flax seeds. Add the slivered almonds and pistachios. The texture of the mixture should be fairly dry take a tsp full and roll into a balls. Cool in the freezer for a couple of hours. Garnish with grated coconut. Enjoy!