Diwali 2018: Healthy Sweets & Desserts
Wishing all the readers, a very happy, prosperous and safe Diwali. This year the Diwali will be celebrated on 7th November 2018.
So Diwali is around guys, so what’s new in this year! As we all should be concerned with our health nowadays, and many health conscious must be skipping the Diwali sweets and desserts because of calories. Diwali celebrations are incomplete without indulging your sweet tooth in traditional Indian sweets.
Diwali should be a time for fun and festivities and not for fear and anxiety about healthy choices. You should not have to forfeit your favorite festive food because of weight and health concerns. Sweets play a significant role in almost every festival in India.
Before you decide to cancel the occasion, or take the high road to weight gain, try these 15 delicious and healthy Diwali sweets and desserts.
1] Broken Wheat & Flax Seeds Ladoo
- Broken wheat: ½ cup
- Whole-wheat flour: ½ cup
- Flax seeds: 3 tablespoon
- Ghee: 4 teaspoon
- Grated jaggery: 1/4 cup
- finely chopped nuts like almonds and pista: 3 teaspoon
- Cardamom powder: ¼ teaspoon
- Nutmeg powder: ¼ teaspoon
1. Clean, wash and soak broken wheat for 4-5 hours
2. Roast flax seeds on a low heat for 5-6 minutes or till you hear crackling sound. Let it cool and then grind it in to coarse powder
3. Dry roast whole-wheat flour without any ghee on a low heat for 8-10 minutes or till golden brown Keep it aside.
4. Use a sieve to drain all the water from the broken wheat
5. Heat 2tsp ghee in a heavy-bottomed non-stick pan. Add the broken wheat; roast them on a very low flame
6. Keep stirring and let all the moisture dry up, and roast till the wheat turns light brown colour (It can take up to 20-25 minutes). Once done, transfer it into another bowl
7. Now in another pan heat 2 tsp ghee and add grated jaggery
8. Let jaggery melt, keep on a low flame till it attains a syrupy consistency with froth on top. Turn off the flame
9. Mix the syrup, flax seed powder and roasted broken wheat. Then add chopped nuts, cardamom powder and nutmeg powder
10. Now add ¾ of roasted whole-wheat flour, mix well with a wooden spoon
11. Take a spoonful of mixture and use your palms to roll them into balls (size of small lemon). Add more flour if it is too wet.
12. Repeat the same with the remaining mixture
13. Let it rest. Once it is cool, store in air tight container
2] Apple Basundi
- Toned milk: 500 ml
- Saffron (kesar) strands soaked in 2 tablespoon of warm milk: 7-8 strands
- Cardamom (elaichi) powder: ¼ teaspoon
- Freshly grated apple: 1 cup
- Chia seeds (soaked in 2 tablespoons of milk): 1 teaspoon
- Setvia: 4 sachets (1 gm each)
- Lime juice: 1/2tsp
- Sliver Almonds and pistachio: 2 pieces each
1. Bring the milk to a boil in a broad-bottomed non-stick pan
1. Reduce the flame and cook on a low flame for approximately 1 hour (till the volume is reduced to half), while stirring occasionally
2. Add 3 sachets of setiva and cook on a slow flame for approximately 25 minutes (or till the milk thickens like rabdi), stirring continuously
3. Add the cardamom powder and cook on a low flame for another 20 minutes. Switch off the flame and let it cool
4. Heat a small non-stick pan. Add the grated apple, 1 sachet of sugar substitute and 1 tablespoon of water. Mix well and cook on a medium flame for 2 to 3 minutes. Remove from flame and when cool, add it to the milk mixture with soaked chia seeds
5. Serve chilled, garnished with slivers of almonds and pistachio
3] Lauki Kheer
- Grated Bottle Gourd (Doodhi/Lauki): 1 cup
- Skimmed milk: 150ml
- Jaggery: 2 teaspoon or natural sweetener (sucralose)
- Cardamom Powder (Elaichi Powder): ¼ teaspoon
- Chia seeds: 1 teaspoon
1. Mix the milk and grated bottle gourd in a deep non-stick pan
2. Cook on a medium flame for 10 to 12 minutes or till the gourd is fully cooked, while stirring occasionally
3. Add jaggery to this mixture, and cook on medium flame for 2 minutes
4. Add cardamom powder and chia seeds and stir well
5. Keep the pan aside until it cools off completely and then refrigerate it for at least 1 hour
6. Lauki Kheer is ready to be served
4] Multigrain Ladoo
- Multigrain flour (ragi, jowar, bajra, wheat, sesame seeds) (mixed in equal amounts to make 2 cups): 2 cups
- Jaggery: ¼ cup
- Desi Ghee (clarified butter): 1 tablespoon
- Cardamom – Finely powdered: 2-3
- Roasted almonds: 5-6
- Roasted flax seeds: 1 teaspoon (optional)
1. Heat ghee in a heavy-bottomed pan and fry the multigrain flour lightly on a medium flame till golden brown. Set aside to cool
2. Melt jaggery with 1/4 cup water in a pan; filter and remove impurities. You can skip this step if your jaggery is free of impurities
3. Rinse the pan. Pour the filtered mix back to the pan and add cardamom powder. Boil till it reaches a thick consistency. To check if the consistency is right: add water in a small bowl & pour half teaspoon of syrup in the water. Leave it undisturbed for 30 seconds. Try to make a ball with the dropped mixture. If you can make a soft ball, then the syrup is ready
4. Switch off the flame. Mix the flour and syrup. Make sure there are no lumps. Add nuts and mix well
5. Grease your hands with ghee and make the balls. You have to make the balls while the mixture is still warm otherwise rolling the mix will be very difficult
6. Let the balls (ladoos) rest till cool. Store in air tight container
5] Quinoa Phirnee
- Quinoa: 1 cup
- Hot water: 1 cup
- Sugar substitute/Stevia: ¾ cup
- Cardamom powder: 1 teaspoon
- Skimmed milk: 2 cup
- Condensed milk or mawa/khoya: ½ tablespoon
- Ghee: ½ tablespoon
- Saffron strands: ¼ teaspoon
- Sliver Almonds and pistachio: 2 pieces each
- Blueberries: 5-6 pieces
1. Heat ghee in a saucepan
2. Once the ghee becomes warm, add quinoa to it. Roast the quinoa till it becomes light brown. Add 1 cup hot water and bring it to boil
3. Once the water is reduced to half, add 2 cups of hot milk to it and then add saffron strands to it
4. Let the quinoa and milk mixture come to boil. Reduce the flame and let it simmer for 7-8 minutes till perfectly cooked
5. Add sugar substitute and cardamom powder. Stir well and cook
6. Add condensed milk. Let the mixture simmer for 5 minutes. Turn off the flame
7. Serve hot or cold. Garnish it with nuts and blueberries
6] Jowar Dates Ladoo
- Jowar Flour: ½ cup
- Dates – seeds removed and chopped: 10-12
- Chopped nuts (Almonds and walnuts) – optional: 2-3 tablespoon
- Water: ½ cup
- Ghee-2 teaspoon
- Flax seeds: ½ teaspoon (optional)
1. Dry roast jowar flour in a pan or kadhai for 5-8 minutes or till golden brown. Make sure it does not burn. Remove from the flame and keep aside
2. Add chopped dates and water in a pan. Stir well on low-medium flame. Once the water is absorbed and dates becomes mushy, add roasted jowar flour and chopped nuts
3. Stir well for 2 minutes on low flame. Remove from the heat and keep aside. Don’t let it come at room temp otherwise will not be able to make ladoos
4. Grease your palm with ghee and start making round shaped balls (ladoos)
5. Store in air tight container
7] Baked Whole Wheat Namak Paare
- ¾ cup whole wheat flour
- ¼ cup all-purpose flour
- ⅔ tsp salt [more or less depending on taste]
- ¼ tsp carom seeds, also known as ajwain seeds
- 2-3 tsp oil
- ¼ cup cold water, to knead the dough
- Preheat the oven to 375 F.
- In a bowl, toss together the whole wheat flour, all-purpose flour, salt and carom seeds.
- Add oil and mix it with the flour thoroughly.
- Now slowly add water and knead till it forms smooth dough.
- Let the dough rest for 15 minutes.
- Roll into a round or square of desired thickness.
- Slice the namak paare into desired shapes.
- Arrange onto a baking sheet and bake at 375 F for 12-15 minutes till golden brown in colour.
- Cool and store in an airtight container
· 150gm paneer (cottage cheese)
· ½ cup khoya, grated
· 4 green cardamom, crushed
· Large pinch of kesar (saffron)
· 4 Tbsp of Stevia
· 6 almonds – shredded thin lengthwise
- Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them togethe
- Mix in the elaichi and set in a layer about 1/2″ thick
- Refrigerate till set and cut into squares or diamonds and serve
9] Ragi Coconut Ladoo
- 1 Cup Finger millet flour (ragi)
- 1/4th Cup Jaggery, powdered
- 1/4th cup peanut, roasted
- 1/4th cup coconut, grated
- A pinch of salt
- Take the flour and salt in a bowl and sprinkle water little by little whilst mixing it but breaking them into crumbs as you keep mixing.
- Mix in the coconut. Steam the mixture with coconut for 10-15 minutes.
- Lay the mixture onto a tray and let it cool.
- Blend the jaggery with the flour mixture and peanuts.
- Roll them into lemon-sized balls and devour.
10] Thandai Ice Cream
For The Thandai Paste
- 1 tbsp fennel seeds (saunf)
- 1 to 2 peppercorns (kalimirch)
- 2 tsp poppy seeds (khus-khus)
- a few saffron (kesar) strands
- 1 tbsp warm low fat milk
- 6 almonds (badam) , blanched and peeled
- a pinch cardamom (elaichi) powder
- 1 tbsp rose water
- 2 cups low fat milk
- 2 tbsp cornflour mixed with 1/2 cup low fat milk
- 3 to 4 sachets sugar substitute
For thandai paste
- Combine the fennel seeds, peppercorns and poppy seeds together and soak in warm water for 30 minutes. Drain.
- Add the saffron mixture, almonds and cardamom and blend in a mixer to a smooth paste using rose water. Keep aside.
How to proceed:
- Heat the milk in a broad non-stick pan, when it starts boiling, add the cornflour mixture, mix well and simmer till it coats the back of a spoon, while stirring continuously. Keep aside.
- When cool, add the sugar substitute and prepared thandai paste mix well and pour into an air-tight container.
- Refrigerate for at least 4 to 6 hours.
- Blend in a mixer till it is slushy and mix well.
- Pour back into an air-tight container and freeze till the ice-cream is set.
- Serve chilled.
11] Oats and Orange Rabdi
- 1/4 cup quick cooking rolled oats
- 1/2 cup orange segments
- 2 cups low-fat milk
- 1 tsp ghee
- 1 tsp sugar substitute
- Heat the ghee in a deep non-stick pan; add the oats and sauté on a medium flame for 2 minutes.
- Add the milk, mix well and cook on a medium flame for 10 minutes.
- Remove from the flame and keep aside to cool completely. Once cooled, add the orange segments and sugar substitute and mix well.
- Refrigerate for 30 minutes and serve chilled.
12] Paneer Kheer
- 3 cups low-fat milk
- 1 cup grated low-fat paneer (cottage cheese)
- 2 tsp setiva
- 1/4 tsp cardamom (elaichi) powder
- Heat the milk in a broad non-stick pan and cook on a medium flame for 5 to 6 minutes or till it starts boiling, while stirring occasionally.
- Keep aside to cool completely.
- Once cooled, add the sugar substitute and cardamom powder and mix well.
- Add the paneer and mix well. Refrigerate for at least 1 hour.
- Serve chilled.
13] Nachni Barfi
· 1/2 Cup Nachni flour (ragi flour)
· 1/2 Cup Jaggery, grated
· ½ cup Khoya
· 2Tbsp Ghee
· 2 Tbsp Assorted Nuts, chopped
· 4 Tbsp Peanut Butter
· For garnish Chocolate Vermicelli
· For garnish Almonds
1. Heat Ghee in a kadai; add chopped nuts and sauté for 1 minute.
2. Add nachni flour (ragi flour) and roast it until cook for 8-10 minutes
3. Now add grated jaggery and stir well until the jaggery is completely melted
4. Add khoya, peanut butter and keep stirring for a while
5. Remove the mixture on a plate, evenly spread it and refrigerate it.
6. Remove from refrigerator and garnish it with chopped almonds, chocolate vermicelli.
7. Cut it into desired shape and serve.
14] Rose Coconut Ladoo
- 1 cup desiccated coconut
- 1/4 tin condensed milk.
- 5 tsp edible rose water
- 1/2 tsp cardamom powder
- Pinch of red food colour (optional)
- Ghee for greasing palms
- Shredded coconut and rose petals to garnish
- In a bowl, add combine coconut, condensed milk, rose water, cardamom powder and mix all of the ingredients until everything comes together.
- Grease your hands with a little ghee, take small portions out of the mixture and roll it in between your palms to make balls or what we call ladoo.
- Spread some coconut and Rose petals onto a tray.
- Once all the mixture is used up, roll the balls in shredded coconut to coat them.
- Ladoos are ready to serve!
15] Apple Cinnamon Ice-cream
- 2 cups low fat milk
- 1 cup sliced apples
- 1 tbsp skimmed milk powder
- 1 tsp cornflour
- 2 tsp low fat cream
- 2 tsp sugar substitute
- a pinch of cinnamon (dalchini)powder
- 3 to 4 drops of lemonjuice
For The Garnish
a few apple slices
- Add ½ cup of water to the apples and cook it in a non-stick pan for 8 to 10 minutes till they turn soft. Remove from flame and keep aside.
- Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl and keep aside.
- Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously.
- Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool.
- To the cooled mixture add the apples, cream, sugar substitute, cinnamon powder and lemon juice and mix well.
- Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.
- Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth.
- Pour the mixture into the same vessel, cover and place it in the freezer again till it sets.
- Just before serving, place the scoops of ice-cream in 4 individual bowls.
- Serve immediately garnished with apples.
8 Significant Tricks and Ideas for making Indian Desserts
- Substitute whole milk with low fat milk or skimmed milk.
- Substitute regular paneer with low fat paneer, butter with low fat butter.
- Eat whole fruits instead of fruit juices and milk shakes.
- Replace sugar with natural and low Glycemic Index (GI) ingredients like honey, jaggery, dates, figs and other fruits or use stevia.
- Include a lot of fibre in your diet in the form of fruits.
- Use artificial sweeteners only if necessary.
- Consume a protein rich diet to control diabetes includes ingredients like milk and paneer.
- Cut down your carbohydrate in meals to make place for desserts if you’re craving.