Diwali Diet Sweets for All

 

Sweets dominate the preparations for all the festivals.  Another festival that spreads a lot of cheer and celebration is the festival of lights, Diwali.  This is a festival which celebrates the triumph of evil over good.

And one such evil myth associated with diabetes is that desserts are a big no-no.

But nothing is really off limits. If you watch your carbohydrates you can enjoy any dessert in moderation as long as you plan for it

You only live once and no one food is something makes our body and mind. No should be deprived of anything they like is what we believe. So, here are some curated healthy and innovative dessert recipes that anyone with a sweet tooth can relish, while keeping their blood sugar levels under control.

 

RED PUMPKIN HALWA 

Ingredients

1. 1 tablespoon pure ghee
2. 5 g stevia
3. 10 almonds
4. ½ tablespoon cardamom powder
5. 2 strands of saffron strands soaked in little milk
6. ¼ litre water

 Method:

1. Grate the pumpkin, after peeling the skin and removing the seeds.
2. In a pressure cooker, fry the almonds (cut into slivers) in some ghee. Cool and keep aside.
3. Add some ghee and add the pumpkin puree. Saute on low heat for about 10-15 minutes.
4. Add water and close the lid of the pressure cooker. After two whistles, lower the heat let it cook for approximately 15 minutes on a low flame.
5. After the pumpkin has softened enough, mash it more if required, with a masher. Add the stevia powder, saffron and cardamom powder and mix thoroughly.
6. Increase the heat and let all the excess water dry out.
7. Add the almond slivers on top as garnish. Serve hot.

OATS APPLE PHIRNI

Ingredients

1. 3/4 cup coarsely powdered quick cooking rolled oats
2. 3/4 cup grated apple(unpeeled)
3. 3 cups low-fat milk, 99.7% fat-free
4. 2 tsp sugar substitute

Method 

1. Heat the milk in a deep non-stick pan and bring it to a boil.
2. Add the oats mix well and cook on a medium flame for 2 minutes, while stirring continuously.
3. Remove from the flame, add the sugar substitute, mix well and keep aside to cool slightly.
4. Add the apple, mix well and refrigerate it for at least 30 minutes.
5. Serve chilled.

SUGAR FREE SRIKHAND

Ingredients

1. 3/4 cup fresh hung low-fat curds (chakka dahi)
2. 1/4 tsp saffron (kesar) strands
3. 1/4 tsp cardamom (elaichi) powder
4. 1 tbsp warm low-fat milk, 99.7% fat-free
5. 1 tsp sugar substitute

Method 

1. Combine the milk and saffron in a small bowl, mix well and keep aside for 10 minutes.
2. Combine all the remaining ingredients, along with milk-saffron mixture, in a deep bowl and mix well using a whisk.
3. Refrigerate for at least 2 hours.
4. Serve chilled.

RAGI MALPUA

Ingredients

For the malpua:

1. 4 Tbsp Ragi atta
2. 2 Tbsp Whole wheat atta
3. 1 Tbsp Oats (ground)
4. To taste Freshly ground sugar
5. A few tablespoons of milk
6. Rice bran oil per malpua
7. Pomegranates, to garnish

For the filling:

8. 2 Tbsp Coconut, grated
9. 2 tsp Melon seeds
10. 2 tsp green cardamom powder
11. 2 tsp Organic honey

Method

For the filling:

1. Dry roast melon seeds with grated coconut for 2 minutes. Turn off the heat.
2. Add cardamom powder and honey. Mix well.

 For the malpua:

1. Mix all the flours and add milk to form a runny paste. Then add the ground sugar. Whisk again.
2. Now take rice bran oil in a flat pan. Take a ladleful of the malpua batter and pour it in the center. Let it brown, and wait till the edges come away a bit. Then flip it and brown the other side.
3. Take it off the pan before it gets too crisp, or it won’t fold.
4. Fill in the coconut mixture.
5. Garnish with blood red pomegranates.
6. Serve.