Parvati’s delight

Parvati’s delight

The following recipe is taken from the book, Food As Medicine:

This sweet is named after the goddess of beauty and desire, a voluptuous Indian Aphrodite wedded to her Lord Shiva, himself represented by a giant lingam, or phallus. As the name suggests, this is meant to be an aphrodisiac food, but is also just a very pleasant dessert, perhaps with a little red wine after dinner for an intimate moment. The recipe has endless variations, depending on your desire.


  • 6 oz. (squares) of unsweetened chocolate
  • ½ cup honey
  • ¼ cup tahini
  • 2-3 tbsp. maca powder
  • 2 tbsp. clarified butter
  • 2 tbsp. ashwagandha powder, finely sieved
  • 2 tbsp. shatavari (tien men dong), finely sieved
  • 1 tsp. cinnamon powder, finely sieved
  • 1 tsp. cardamom powder, finely sieved
  • 1 tsp. nutmeg powder, finely sieved
  • 1 tsp. clove powder, finely sieved
  • 1 tsp. black pepper powder, finely sieved
  • rice or coconut flour, as needed

Melt chocolate and clarified butter together. Add powders of maca, ashwagandha, shatavari, cinnamon, cardamom, nutmeg, clove and black pepper. Mix into the chocolate/ghee combination and simmer over a low heat for 10 minutes. Cool in pan until warm. Pour over honey in a separate bowl and mix well. Add tahini and mix into a dough, adding in a little rice or coconut flour if it seems too wet. Roll into half-inch sized balls and place on a plate in the freezer to cool. When it’s ready, roll the balls in some icing sugar, cocoa powder or licorice root powder. Keep cool, and enjoy. Dose is 2-4 chocolates, or more, depending on your plans for the evening…”