With Diwali round the corner, everybody loves to feast on some sweet delicacies. However, some sweet indulgence is fun and necessary for the spirit of Diwali, but excessive indulgence in these sugary delights can have an adverse effect on our health.
So, if you also want some healthy and less sweetening options than the traditional sweets like laddoos, Gulab jammuns, jalebis, rasgullas, gujiyas, kaju katlis, pedas, we have got you covered.
Here are three non-traditional desserts that you can make at home for a guilt-free Diwali binge-eating:
• 1 cup maida
• 1/2 cup besan flour
• 2 1/2 tps Semolina (sooji)
• 1/2 cup melted ghee
• 1/2 cup powdered sugar
• 1/2 tsp cardamom powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp milk
• 10 Almonds (for garnish)
• 10 Pistachio (for garnish)
1. Powder sugar with cardamom to a fine powder.
2. Chop pista, almonds and set aside.
3. In a mixing bowl take maida, wheat flour, besan flour. Whisk it well, set it aside.
4. Take melted ghee/butter in a wide mixing bowl. Add powdered sugar. Whisk it well.
5. Then add the flour mixture. Mix it well with our hands, it may resemble breadcrumbs.
6. Now add milk and bring together to form a soft dough. I used my measuring spoon to scoop out even sized cookies.
7. Roll them into a ball and flatten it slightly and arrange it on a baking tray.
8. Sprinkle chopped pistachios, almonds and slightly press it.
9. Preheat oven at 180 deg C fo 10mins.
10. Bake in preheated oven at 180 deg C fo 15-20mins or until the edges turn golden.
• ¾ litre milk
• 1/3 cup of sugar
• 8 to 10 strands of saffron
• ½ teaspoon raw beetroot juice
• ¼ teaspoon rose essence
• 1 tablespoon chopped almonds and pistachios
1. Heat a heavy-bottomed pan and add milk to it. Bring the milk to a boil until it’s reduced to half.
2. Scrape the malai from of the edges pans and add it to the boiling mil and let the milk thicken.
3. Now, add saffron and sugar to the milk and it simmer for about 5-7 minutes.
4. Then, add the raw beetroot juice to the milk
5. Keep stirring the milk and let it simmer for 5 minutes.
6. Add the chopped nuts and rose essence to the rabri and take it off the heat.
7. You can serve this gulab rabri either warm or chilled as per your preference.
Ragi And Coconut Ladoos
Ragi And Coconut Ladoos
• 1 cup ragi (finger millet) flour
• ½ cup finely-grated coconut
• 3 tbsp honey
• 3 tablespoon sesame seeds, roasted
1. Heat a pan, and shallow fry the ragi flour until it becomes slightly brown. Transfer to a plate, and set aside to cool down.
2. Place the ragi flour in a bowl and add the honey and coconut. Mix well to a dough.
3. Prepare small round dumplings of the dough, coat in the roasted sesame seeds, and serve.