10 Not To Miss Healthy Sweets This Diwali

this Diwali I tell you the most Scrumptious, Delectable and top of it Super Super Super Healthy Desserts.

Diwali is round the corner with busy streets, flooded shopping malls, beautiful lights all around and top of it, Beautifully decorated sweet shops. This is the time of year which everyone waits for, this time is all about fun, family, food and festivity.

10 Not To Miss Healthy Sweets This Diwali1
10 Not To Miss Healthy Sweets This Diwali1

The most important part of this Festival is Sweets, the sweets shops are loaded with eye popping and delicious sweets. But nothing can beat the homemade sweets and Diwali is one festival where we all wait the whole year to enjoy the home made sweets. Being with family is the best feel one can ever get; you laugh, talk, eat and make memories together.

Since my blog is all about Healthy eating, this Diwali I tell you the most Scrumptious, Delectable and top of it Super Super Super Healthy Desserts.

So what are you waiting for scroll down to check out these 10 Not To Miss Healthy Sweets This Diwali and get ready for a Healthy and Safe Diwali….Happy Diwali!

10 Not To Miss Healthy Sweets This Diwali
10 Not To Miss Healthy Sweets This Diwali

1. Eggless Gingerbread Cookies with Orange

A perfect Gift pack this Diwali! Gingerbread Cookies with Orange are a bit soft, moist & gives a kick of orange with fresh orange juice and orange zest. Brown sugar gives it a beautiful sugary crunch and wheat bran makes it a bit chewy. My version is on a healthier side with wheat bran instead of baking flour & white sugar replaced with Blackstrap Molasses.

Gingerbread cookies with orange
Gingerbread cookies with orange

Ingredients & Quantity

  • 1 Cups flour (3/4 bran + 1/4 all purpose)
  • 1 tbs baking powder
  • 1/2 Tsp salt
  • 2 tbs ground cinnamon
  • 1 Tsp ground cloves
  • 1/2 tbs ground ginger (freshly grated)
  • 1/2 Cup plus 1tbs brown sugar, divided
  • 2 tbs Cup molasses
  • 1/2 Cup canola oil (Or butter, melted)
  • 1/2 tbs orange zest
  • 1/4 tbs orange juice

Method

  1. In small bowl, whisk together flour, baking powder, salt, cinnamon, cloves, & ginger; set aside.
  2. In another bowl, blend together oil, sugar. Stir in molasses.
  3. Now fold in flour gradually, add orange juice and orange zest.
  4. Mix until completely combined. Cover and chill dough in refrigerator for 1-2 hour. I kept it overnight.
  5. Now preheat oven to 200 degrees. Roll dough into walnut sized balls (use cookie scoop, if available); roll each ball in remaining sugar.
  6. Place the balls on parchment lined baking sheets or simply on a baking tray.
  7. Bake for 8-10 minutes just until tops are brown and cookies are a bit gooey inside the centre. Cool on wire racks for some time.
  8. Your Gingerbread Cookies with Orange are ready to be served. I gave them some flowery shape just to share the pictures with you

2. Pistachio Fudge

Creamy inside and salty on top, this Pistachio Fudge has two of my favourite flavour combos. This recipe is by Sheryl, she hold a great blog by the name of Lady Behind The Curtain. This Pistachio Fudge has nice creamy texture with Indian flavours; a must must try this Diwali.

Pirate of Kitchen - Pistachio-Fudge-Lady-Behind-The-Curtain-1
Pirate Of Kitchen – 10 Not To Miss Healthy Sweets This Diwali

Ingredients & Quantity

  • 3 Cups white chocolate chips
  • 1 1/2 tablespoons butter
  • pinch of salt
  • 14 ounce sweetened condensed milk
  • 7 ounce marshmallow cream
  • 1 (3.4 ounce) instant pistachio pudding mix
  • 1 Cup pistachios (with salt), chopped

Method

  1. Line a 8×8-inch baking pan with foil making sure the foil hangs over the edge.
  2. In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
  3. Add the pudding mix and stir until the mix dissolves.
  4. Add the marshmallow; stir until melted and smooth.
  5. Pour hot fudge in prepared pan.
  6. Sprinkle on pistachios, press down with the palm of your hand.
  7. Cover and refrigerate until set.
  8. Remove from refrigerator and cut into small squares.
  9. Store at room temperature in a tightly sealed container.

Source – Lady Behind The Curtain

3. Broken Rice and Oats Kheer(Pudding)

You will fall in love with the aroma of cardamom when cooked in desi ghee with Barnyard Millet. Milk is reduced to a thick rabri, I have added some rolled oats as well to give my pudding a bit sticky texture as barnyard millet is dry in nature. Here I have used sugar free, you can use regular sugar with milk made to make it more rich and gooey. Top this pudding with roasted almond to get that extra crunch and nutty flavor.

Broken Rice and Oats Kheer (Pudding)
Broken Rice and Oats Kheer (Pudding)

Ingredients & Quantity

  • 1/2 Cup broken rice
  • 1/4 Cup of oats
  • 2 Cup low fat milk
  • 2-3 tbs Jaggery (or Sugar free)
  • 1/4 tbs cinnamon powder
  • 1 tbs raisins
  • 1/4 tbs cardamom powder
  • 1 tbs walnut kernels
  • 1 tbs pumpkin seeds

Method

  1. Boil rice in water for 15 mins or till its cooked soft.
  2. Now add milk & boil it for another 5 mins
  3. Then add oats to it & boil for about 2 mins
  4. Now add jaggery, cardamom powder & cinnamon powder & mix well
  5. Put off the gas
  6. Now refrigerate for about half an hour
  7. Garnish with dry fruits & serve chilled

4. Lauki Kheer

This Kheer is your best friend for Life; Taste and Health is never been so perfect together. The flavour of Bottlegourd with creamy texture comes out so well, that this kheer will just take you to another world.

Lauki or Bottlegourd Kheer
Lauki or Bottlegourd Kheer

Ingredients & Quantity

  • 1 Cup Grated Bottle Gourd (Doodhi/Lauki)
  • 1 ½ Cup Skimmed milk
  • ½ teaspoon Cardamom Powder (Elaichi Powder)
  • 1 Tbs Desi Ghee
  • 3-4 Saffron strands
  • 1 Tbs Jaggery or Sugarfree
  • ½ Cup Dry Roasted Dryfruits (Almond & Cashews)
  • 1 Tbs Milkmaid (Optional)

Method

  1. In a deep pan take Desi ghee and add Cardamom/Elaichi powder
  2. Add grated bottle gourd and cook for 5-10 mins
  3. Now add milk and cook on a medium flame for 10 to 12 minutes or till the gourd it gets thick consistency, while stirring occasionally
  4. Add Jaggery/Sugarfree to this mixture, and cook on medium flame for 2 minutes.
  5. Add Safron and mix well.
  6. Keep the pan aside until it cools off completely and then refrigerate it for at least 1 hour
  7. Garnish with roasted dryfruits, Your Lauki Kheer is ready to be serve

5. Multigrain Ladoo

Enjoy the goodness of grain when you bite into these delicious balls of happiness.

Pirate Of Kitchen - Raw vegan peanut butter oat coconut cacao balls
Pirate Of Kitchen – Raw vegan peanut butter oat coconut cacao balls

Ingredients & Quantity

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

Source – The Indian Express

6. Eggless Gulkand Cupcakes

Eggless Gulkand Cupcakes are easy to make and even easier to bake. Soft, moist muffins filled with Gulkand in centre, topped with whipped cream and more Gulkand on top. They are totally divine. A dash of cardamom gives them a typical Indian taste and aroma. Gets ready in just 30-35 minutes, these beauties are ridiculously yummy.

Eggless Gulkand Cupcakes
Eggless Gulkand Cupcakes

Ingredients & Quantity

  • ¾ Cup of purpose flour or plain refined flour (maida)
  • 1 ½ Tsp baking powder
  • ¾ Cup of milk powder
  • 1 Cup sugar
  • ½ Cup melted butter
  • 1 Cup milk
  • 1 Tsp cardamom powder
  • ½ Cup gulkand (or more)

For the frosting

  • 1 Cup Amul low fat cream
  • 1 1/4 Cup sugar
  • Pinch of salt for balancing the sweetness
  • 4 Tsp rose water
  • Fresh rose petals for garnish(Optional)

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease paper muffin cases and place them in tin muffin moulds.
  3. Sift the flour, milk powder, baking powder in a large bowl.
  4. In a separate bowl, whisk the butter and sugar until the butter is soft and fluffy.
  5. Fold in the sifted flour mixture into the butter and sugar using a whisk by adding small quantities of it at a time.
  6. Add milk, a little at a time, making sure there are no lumps in the batter.
  7. Mix in the cardamom powder before spooning the batter into the individual paper cases.
  8. Pour the batter in muffin liners, bake for 20-25 minutes or until a skewer or toothpick inserted into the cakes comes out clean.
  9. To make the cream frosting, Place a deep bowl in ice bath & whip Amul low fat cream for 5 mins with a hand blender on low and the gradually increasing the speed high for another 5 mins.
  10. Now start adding sugar in it slowly and whisk well for 2 mins then add rest of the sugar and whisk until you the mixture hold spikes.
  11. If your cream is too thick add some cream to it or add sugar if it’s too liquidly or until you get the right consistency. Now add  rose water
  12. Once the muffins are cooled, scoop out their centres with a teaspoon and fill the holes with gulkand.
  13. Finish them with the cream frosting and garnish with Gulkand or fresh rose petals
  14. Your Eggless Gulkand Cupcakes are ready

7. Sugarless Easy Dates Chocolate Dessert Recipe

These dates chocolate balls are called by many names like  khajur roll, khajur pak, khajur and dry fruit barfi, dates roll, dates pak and the list goes on with so many names. Whatever you call them they taste great and are good for health too.Do make these delicious dates chocolate balls this winter and serve it to your family and friends.

Pirate Of Kitchen - 10 Not To Miss Healthy Sweets This Diwali
Pirate Of Kitchen – 10 Not To Miss Healthy Sweets This Diwali

Ingredients & Quantity

  • 1 Cup Dates, seedless
  • 1/2 Cup Black dates, seedless
  • 2 Tbsp, Cashew nuts chopped
  • 1 Tsp Popy Seeds (Khaskhas)
  • 1 Tsp Cocoa powder
  • 2 Tbsp, Almonds chopped
  • 1 Cup, White Chocolate,melted
  • 1 Tbsp Unsalted butter (Ghee)

Method

  1. De seed the dates and grind it using food processor or mixture grinder.
  2. Chop the cashew nut and almond into small pieces.
  3. For Dates And Chocolate Balls
  4. In a non-stick flat bottom pan heat 1/2 Tbsp of ghee or clarified butter and roast the cashew nut and almond. keep aside.
  5. In the same pan heat remaining half Tbsp ghee and add poppy seeds (khas khas).
  6. Roast it and add the mixture of dates and combine well both the ingredients. Turn off the gas.
  7. Now add the roasted cashew nut, almond and coco powder and mix well all ingredients.
  8. Let the mixture cools down.
  9. Once the mixture is cool you can give any shape of your choice. I have made round balls.
  10. Make balls from remaining mixture and keep aside.
  11. Melt the white chocolate and dip the balls in the white chocolate. Keep the balls in the refrigerator for about 5 min.
  12. Dates chocolate balls are ready to serve.

NOTE: You can store this balls for about 15 days in the refrigerator. You can also add fig to this balls.

Source –werecipes.com

8. Khajur Ice-cream

After dates chocolate balls, here comes another personal favourite. If you want to indulge in some icy dessert as this year it’s not that cold on Diwali you can give a try to this Khajur Icecream. Creamy icecream with Khajur bite is a great treat this Diwali.

Khajur-icecream
Khajur-icecream1

Ingredients & Quantity

  • 2 Cup Milk
  • 1 Cup Cream
  • 5-7 tbs of Khajur (dates)
  • 2-3 drops of Kewra
  • 5-7 tbss of brown sugar (OR sugar free)
  • 1/2 Cup chopped Khajur (Dates for garnish)

Method

  1. Mix all ingredients & blend it in the mixer into a smoothie
  2. Now take a air tight container & refrigerate it for 2 hours
  3. Now blend it again in the mixer, till it becomes fluffy
  4. Again take it out in the container & refrigerate covering the lid for 4 hours so that your ice cream remains soft.
  5. At the time of Iftar, scoop out in bowl, garnish with chopped Khajur(dates) & serve

Notes

  • You can add anjeer as well
  • If your icecream is not that soft in second time, dont panic just blend it to smooth fluffy mixture & refrigerate it again

9. Quinoa Phirnee

Enjoy a bowl full of health and guilt-free indulgence, this Diwali with this Quinoa, blueberries, almonds, honey Phirnee, It’s a super protein rich Phirnee which you will never regret hogging.

Pirate Of Kitchen - 10 Not To Miss Healthy Sweets This Diwali
Pirate Of Kitchen – 10 Not To Miss Healthy Sweets This Diwali

 Ingredients & Quantity

  • 1 Cup Quinoa
  • 1 Cup Hot water
  • ¾ Cup Sugar substitute/Stevia
  • 1 teaspoon Cardamom powder
  • 2 Cup Skimmed milk
  • ½ tablespoon Condensed milk or mawa/khoya
  • ½ tablespoon Ghee
  • ¼ teaspoon Saffron strands
  • 2 pieces each Almonds and pistachio
  • 5-6 pieces Blueberries

Method

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. When water 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

Source – The Indian Express 

10. Kunafa recipe with Paneer/Cottage Cheese filling

Last but not the least, my altime favourite and my award winning recipe; This Kunafa with Paneer/Cotttage Cheese filling is must try for any Festival. Give it a try and see the magic this Diwali.

Kunafa
Kunafa

Ingredients & Quantity

For layering:

  • 100 grams of thin vermicelli (Readymade)
  • 25-30 grams butter (Melted)

For Filling:

  • 1 ½ Cup full cream milk
  • 50 grams Paneer (Cottage cheese)
  • ¼ tbs corn flour
  • ¼ tbs custard powder (Optional)
  • 1 tbs Maida (Pastry flour)
  • 1 ½ tbs Amul milkmaid
  • 2-3 tbs sugar free (You can use the same amount of white sugar)
  • 2 green ground cardamom, grounded
  • 2-3 drops of almond extract
  • 3-4 drops of Kewra
  • ¼ Cup dry fruits or more for garnish(Almond + Pistachio roasted in butter)

For Syrup:

  • 1 Cup water
  • 3-4 tbs sugar
  • 3-4 drops of rose water
  • 1 tbs lemon juice
  • 3-4 tbs honey

Method

For layering:

  1. Break the vermicelli with fingers in a large bowl adding butter to it.
  2. Now grease a baking tray with butter, always grease upward (I used silicon mold as its easy to demold).
  3. Now place the vermicelli in the baking tray pressing well, make about 1 inch layer & keep it a side
  4. Pre – heat the oven on 200 degrees

For Filling:

  1. Take a deep sauce pan over low heat and pour milk into it.
  2. Add grated Paneer to it
  3. Now mix corn flour, custard powder & maida with some cold water
  4. Mix well till there are no lumps in the mixture
  5. Pour the mixture in the milk and boil with constant stirring
  6. Now add sugar free (you can also add sugar as per your preference)
  7. Add Almond extract & Kewra, stirring constantly till it gets thick creamy texture
  8. Now add Milkmaid with cardamom powder and let it cool for some time.

For Syrup:

  1. Mix all the ingredient together & boil for 5-7 mins.

Assembling:

  1. Now pour the Paneer mixture over set vermicelli.
  2. Top the remaining vermicelli over the Paneer mixture lightly, don’t press the vermicelli too much.
  3. Now bake for 45-50 mins or till the the top layer of vermicelli becomes golden
  4. After it gets baked take out the tray & let it rest for 5 mins then de-mold the cake cautiously. Inserting knife in the edges.
  5. Now pour the honey syrup.
  6. Top it with roasted dry fruits, serve the way you want.

Friends, do try these sweets and make your Diwali a Healthy affair with Friends, family and Loved Ones…

Have a Happy, Safe and Healthiest Diwali….!

 

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