Diwali is here and we all are busy with the preparations for the big Diwali day full of excitement and joy. Festivals have a glorious relationship with sweets. Here are a few sugar-free healthy desserts you can try at home for your Diwali gathering.
1- Anjeer Ki Barfi
Anjeer (fig) brimming with strands and supplements can likewise be a scrumptious sweet dish. Solid and scrumptious, anjeer ki barfi is an extremely simple and fast Indian sweet to get ready exceptionally for celebrations like Diwali. With a high grouping of nutrients, minerals, and enemies of oxidants it additionally has various medical advantages.
Required Ingredients: 1 Cup anjeer, 2 tbsp khus, 17-18 Cashewnuts, 1 tsp ghee, 1/2 cup condensed milk, 1/2 tsp cardamom powder
Recipe: Soak 1 cup of Anjeer for at least 2 hours. After soaking grind it to make a paste and keep it aside. Dry roast khus in a pan until lightly golden, followed by Cashew nuts, and make a powder out of it. Melt ghee in a non-stick pan and add the anjeer paste to it. Add condensed milk and cardamom powder. Mix well on low heat for better cooking. Now add cashew nut powder and mix it properly with the mixture using a spatula. Mix it till it becomes a sticky paste. Now spread it on butter paper and level it evenly. Sprinkle khus over it and roll it into the butter paper. Refrigerate it for about 30 minutes. After refrigeration, open up the paper wrap and slice it to make pieces of any shape. Serve it as a Diwali Sweet for your friends and relatives.
2 - Two in one phirni
Stacked with sweetness, enriched with broken rice, and cooked in the decency of milk, nuts, and foods grown from the ground flavors like kewra or saffron, Phirni can undoubtedly be known as the undisputed sovereign of Indian treats. Here is a heavenly Phirni recipe that is liberated from refined sugar and is a joy to savor with family. Track down the recipe. Phirni is a straightforward rice pudding that is made by heating the milk gradually. This recipe has two layers - a Pista layer and one seasoned with a rose embodiment.
Required Ingredients: 5 Cups skimmed milk, 60 gms rice (soaked in hot water for 30 minutes), 6 crushed chhoti elaichi (seeds only),3/4 cup artificial sweetener, 2 tbsp pasta (ground to paste), blanched to taste green color, 1/4 tsp rose essence, 10 almonds (shredded), blanched, Vark (silver leaf, optional),
Recipe: Drain the rice and place it in a blender, with a little bit of the milk and blend fine. Bring the milk to a boil, in a heavy-bottomed saucepan. Add the ground rice and bring it to a boil again. Lower the heat and simmer, stirring all the time, till the whole thing becomes one well-blended mass. Takes about 20-25 minutes (to test, you can drop a spoonful full, let it cool, and check to see if it sets ).
Shut off the heat, and add the cardamom and sweetener. Divide the phirni into two and add the pista paste to one portion and the rose essence to the other half. Pour the white phirni into the serving bowl and refrigerate to set (you can keep the dish in the freezer compartment for a short while to speed up the setting of it), leaving the other half at room temperature. When the white portion is set, pour the green portion over it, cover it with the dark, garnish with the almonds and refrigerate it to set. Serve chilled.
3 - Lauki ka halwa
Lauki halwa is a sweet Indian Dessert made with a bottled gourd or opo squash, milk, ghee, and sugar and seasoned with cardamom and nuts. This is a notable variation of halwa made with a vegetable - here for this situation with Jug Gourd which is likewise called Lauki or Ghiya in Hindi and Dudhi in Marathi dialects. So this sweet is known by the name 'Lauki ka Halwa' or 'dudhi halwa'. You can without much of a stretch make this halwa variation as a sweet dish quickly or during Hindu fasting days like Bhai Dooj.
Required Ingredients: 600 grams lauki, ¼ cup ghee, 5 Kaju, 5 badam, 2 tbsp kishmish, ½ cup milk
Recipe: Wash, strip, and mesh 300 grams of lauki. Before grinding taste the lauki. Heat 4 tablespoons ghee in a weighty skillet or Kadai on medium-low to medium fire. Utilize an enormous Kadai so that milk doesn't spill outside while cooking halwa. Add the ground lauki. Blend ground lauki very well with the ghee with a spoon or spatula. On a low to medium-low fire start to saute the lauki. Mix frequently when sauteing lauki. Saute lauki till the dampness dries. Then, at that point, add 2 cups full-fat or entire milk. Blend quite well. Keep on cooking on a low to medium-low fire till the milk reaches boiling point. In the middle between do mix now and again. The milk will begin bubbling. At this step be mindful and continue to mix, with the goal that the milk doesn't spill from the container. Manage the intensity depending on the situation.
Mix frequently. Cook till ¾ or 75% of the milk has decreased and assimilated. Add 7 to 8 tablespoons sugar or according as you would prefer buds and blend well. Next add 3 tablespoons of cleaved nuts (almonds, pistachios, cashews) and ½ to 1 teaspoon of cardamom powder.
The halwa will slowly thicken and you will see some ghee being set free from the sides. There ought not to be any fluid in the halwa. Then, at that point, switch off the intensity and add 1 tablespoon of brilliant raisins. It is discretionary to Add raisins. Embellish for certain cleaved nuts and serve lauki ka halwa hot or warm. Refrigerate the remaining halwa in a covered compartment. The halwa remains great for several days in the fridge.
4 - Modak
A Maharashtrian enchant, modak is incredibly well-loved by Indians and a favorite on festivals like Diwali. These are incredibly flavorful and can be ready at home for a sweet treat. Gorge on an overpowering plate of modaks in an irreproachable manner with this simple recipe of sans-sugar modaks. This modak recipe is similarly delectable and loaded with the integrity of nuts and dry organic products.
Required Ingredients: 400 gms seedless dates, 100 gms almonds, 100 gms cashew nuts,100 gms walnuts, 100 gms raisins, 100 gms dry coconut, 30 gms poppy seeds, 1 tsp ghee
Recipe: Chop all the nuts - cashew nuts, almonds, and walnuts finely. Also, chop the seedless dates and dry the coconut pieces into fine pieces. Dry roast the chopped nuts one by one separately for 1-2 minutes taking care that they would not get burnt, remove them and keep them aside on a plate. Dry roast coconut pieces until they turn slightly brown and remove them aside too. In the same pan add poppy seeds and roast them slightly until they start popping, remove and keep aside. Heat ghee in the same pan and add chopped dates and raisins and fry continuously until it comes together and becomes a thick mass.
This takes 4-5 minutes roughly. Do not leave it unattended as the raisins might get burnt. Switch it off and let it cool slightly. Grind the roasted nuts with dry coconut pieces and poppy seeds to a coarse powder in pulse mode. I like the bite of dry fruits, so I do not powder them completely and hence keep them very coarse. It is your wish to grind them how you want. Remove the mixture aside into a plate. Now add the date-raisin mixture and pulse it in the mixer to get a coarse mixture.
Again it is your wish here to grind it smoothly or keep it coarse as I did. Take out the mixture into the same pan and add coarsely ground nuts and mix nicely bring it back on the flame and stir continuously for 2-3 minutes until the mixture becomes slightly sticky and hold the dry fruit mixture nicely. Remove the mixture to a plate and let it cool slightly until you can handle it with bare hands. Press the mixture slightly hard to form a sticky mass. Make gooseberry-sized balls out of it and place them in a modak press molds it tightly by leveling the down and pressing it firmly to get a modak-shaped ladoo. If you do not have a modak press you can make it into a ladoo. Prepare all the modak (ladoo) and store them in an airtight container.
5 - Almond Malai Kulfi
Who doesn't cherish the rich and smooth kulfi? With their chilled smooth surface and a particular flavor, kulfis take pleasure in the late spring season. Here is a kulfi recipe, liberated from refined sugar that you can make at home. Track down the recipe here
Required ingredients: 1 Cup almonds (blanched and ground), 1 1/2 cups condensed milk, 6 tbsp Cream, 15-20 Toasted pistachio, chopped coarsely, 1/4 cup Milk, A pinch of Saffron
Recipe: In a bowl, mix ground whitened almonds, consolidated milk, and cream together. Mix milk with saffron and add the blend to it. Toast a few pistachios and cleave them coarsely. Add pistachio into it and mix them well together. Set them in a matki and cover them with margarine paper. Refrigerate and serve cold.
6 - Grilled Almond Barfi
Indian sweet, this barfi with its integrity of almonds can be an incredible mix of solid and delicious. Simple, fast, whine-free, and debauched! Find the recipe for barbecued almond barfi. The virtuous method for partaking in the celebrations this happy season! Set up this simple badam recipe at home, totally without sugar! A straightforward, three-fixing recipe, this barfi is loaded with the integrity of almonds and flavourful khoya, and barbecued flawlessly. Plan at home and serve every one of your visitors at exceptional events and gatherings.
Required Ingredients: 500 gms khoya, 40 gms sweetener (optional), 1 cup almonds (crushed), roasted.
Recipe: Grate the khoya and keep it aside. Heat a pan and add khoya, now add 40 g of sweetener if you are using one, and cook on low heat for 3-4 minutes. Remove from the fire and mix in roasted and crushed almonds. Immediately transfer to an individual serving dish. You can sprinkle the remaining sweetener on top. Place the dish in a hot oven at 200 C with heat only from the top and allow the sugar to caramelize. Remove and serve immediately.