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Diwali 2020: Guilt-free sweet recipes you must try this festival of lights

During this beautiful festival of light, happiness, and the victory of good over evil, do not forget to wish your family, friends, and loved ones.

By Newsd
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Diwali 2020: Guilt-free sweet recipes you must try this festival of lights

Diwali is one of the most prominent and popular festivals of India. Also known as the festival of lights, Diwali is a three days affair- Dhanteras, Choti Diwali, and Diwali.

As we all know that Diwali festivities begin with Dhanteras or Dhantrayodashi which falls on the thirteenth day of the Karthik month, Krishna Paksha. On this day, Lord Vishnu took the avatar of a Kurma (tortoise) to help the Devas and the Asuras in the Samudra Manthan (churning) of the Kshirasagara. While Chhoti Diwali is celebrated on the next day in a bid to celebrate the triumph of Lord Krishna’s consort, Satyabhama over Narakasura.

This year, Dhanteras will be celebrated on November 13 and Diwali falls on November 14.

Diwali is celebrated with a lot of zeal and enthusiasm all around the globe. During this beautiful festival of light, happiness, and the victory of good over evil, do not forget to wish your family, friends, and loved ones.

People meet their friends and family and indulge in some quality and memorable time together. Lights, love, happiness, and a lot of delicious foods and sweets make the festival extra special. Well, sweets have a major role to play in Diwali and it is almost an inseparable thing at this festival. However, diet freaks and people who are going through the weight loss process might have guilt if they indulge in sweets.

So, here are some delicious yet healthy guilt-free sweet recipes you must try this festival of lights:

Lauki Kheer:

Calories per serving: 167

Ingredients:

  1. Grated Bottle Gourd (Doodhi/Lauki): 1 cup
  2. Skimmed milk: 150ml
  3. Jaggery: 2 teaspoons of natural sweetener (sucralose)
  4. Cardamom Powder (Elaichi Powder): ¼ teaspoon
  5. Chia seeds: 1 teaspoon

Method:

  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 a 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

Multigrain Ladoo:

Calories per serving: 225.60

Ingredients

  1. Multigrain flour (ragi, jowar, bajra, wheat, sesame seeds) (mixed in equal amounts to make 2 cups): 2 cups
  2. Jaggery: ¼ cup
  3. Desi Ghee (clarified butter): 1 tablespoon
  4. Cardamom – Finely powdered: 2-3
  5. Roasted almonds: 5-6
  6. Roasted flax seeds: 1 teaspoon (optional)

Method:

  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.
  4. 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
  5. Switch off the flame. Mix the flour and syrup. Make sure there are no lumps. Add nuts and mix well
  6. 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
  7. Let the balls (ladoos) rest till cool. Store in air tight container.

Jowar Dates Ladoo:

Calories per serving: 107.53

Ingredients:

  1. Jowar Flour: ½ cup
  2. Dates – seeds removed and chopped: 10-12
  3. Chopped nuts (Almonds and walnuts) – optional: 2-3 tablespoon
  4. Water: ½ cup
  5. Ghee-2 teaspoon
  6. Flax seeds: ½ teaspoon (optional)

Method:

  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.

Nutritive value per serving: Energy (Kcal) – 107.53; Carbohydrates (gms) – 31.44; Protein (gms) – 8.40; Fats (gms) – 2.42

Apple Basundi:

Calories per serving: 151.50

Ingredients:

  1. Toned milk: 500 ml
  2. Saffron (Kesar) strands soaked in 2 tablespoons of warm milk: 7-8 strands
  3. Cardamom (elaichi) powder: ¼ teaspoon
  4. Freshly grated apple: 1 cup
  5. Chia seeds (soaked in 2 tablespoons of milk): 1 teaspoon
  6. Sugar substitute: 4 sachets (1 gm each)
  7. Lime juice: 1/2tsp
  8. Sliver Almonds and pistachio: 2 pieces each

Method:

  1. Bring the milk to a boil in a broad-bottomed non-stick pan.
  2. Reduce the flame and cook on a low flame for approximately 1 hour (till the volume is reduced to half ), while stirring occasionally.
  3. Add 3 sachets of sugar substitute and cook on a slow flame for approximately 25 minutes (or till the milk thickens like rabdi), stirring continuously
  4. Add the cardamom powder and cook on a low flame for another 20 minutes. Switch off the flame and let it cool
  5. Heat a small non-stick pan. Add the grated apple, 1 sachet of sugar substitute, and 1 tablespoon of water.
  6. 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
  7. Serve chilled, garnished with slivers of almonds and pistachio

Whole Wheat Nana Khatai:

Ingredients

  1. Whole wheat flour – 1 cup
  2. Gram flour – 1/4th cup
  3. Powdered sugar – 1/2 cup
  4. Cardamom powder – 1/2 tsp
  5. Ghee – 1/3 cup
  6. Milk – 1 – 2 tsp

How to Make:

  1. Preheat an oven at 180° C for about 15 minutes.
  2. Line a baking tray with parchment paper. If you don’t have parchment paper, grease the tray with some ghee. Keep aside.
  3. Sieve the flours, powdered sugar, and cardamom powder together in a deep bowl. Mix them well.
  4. Slowly add some ghee to the bowl containing the flour mixture and mix it well to make stiff dough. Use little amount of ghee to bring the flour together. Do not knead the dough. You can also add a tablespoon of milk if required.
  5. Now make small balls out of the dough.
  6. Gently press them to flatten them. Make a design on them using a fork or toothpick.
  7. Place them on the baking tray and bake in the preheated oven for 20-25 minutes.
  8. Serve warm. You can also store the nankhatai in an airtight container for 2-3 weeks.

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