Deepavali, which means “chain of lights”, is one of the most important of all Hindu festivals and is celebrated over a period of 5 days with the guests enjoying some smacking delicacies. This year Diwali falls on November 4th.
The festival symbolizes the victory of light over darkness, good over evil and knowledge over ignorance. On this day, diyas, candles, and lamps are set up throughout the house to “light” the path to knowledge and victory, and food is an important part of celebrating Diwali, in addition to all the fun, gambling, and fireworks which the festival.
Take the stress out of cooking this season with these simple but impressive festive recipes suggested by nutritionists that add a healthy twist to Diwali Mithai, from Parwal Mithai to Protein Laddoo.
1. Potolar Mishti / Parwal Mithai / Pointed Pumpkin sweet
Potoler Mishti / Parwal Mithai / Pointed Gourd Sweet (Senior Kitchen Executive Pradipta Nag Chowdhury from The Park, Chennai)
Ingredients for the bowl:
Potol / Parwal / Pointed Pumpkin (10 pieces) 250-300g
Sugar 150 g
Water 200 ml
Edible liquid green paint. Few drops
Green cardamom 2-3 No.
Ingredients for the filling:
Khoya sweetened 150 g
Cashew 20 g
Almond 20 g
Pistachio 20 g
Ingredients for garnish:
Edible silver leaf / chandi varq
3-4 sheets
Sliced almond
10 grams
Sliced pistachios
10 grams
Method:
Cut the ends of the parwal and peel the skin. Make a slit along the length of the parwal, being careful not to cut it in half.
With the back end of a small spoon, carefully scrape out the fleshy part from the inside and soak in water.
Put a saucepan of water to boil. Put another saucepan with water, sugar and cardamom on the side and bring to the boil, then simmer.
As soon as the water comes to a boil, add the parwal and cook for 5-7 minutes. Strain and add to the simmering sugar syrup.
Simmer gently in the sugar syrup over medium heat for 15-20 minutes or until the parwal is tender. 2-3 minutes before removing the parwal, add the green color to the sugar syrup.
Take out the parwal and drain the excess sugar syrup. Grate the sweetened khoya on the side and roughly chop the nuts. Mix everything thoroughly to make the filling.
Fill the parwals with the filling and arrange on a serving platter. To garnish, dab the silver leaves (chandi varq) on the stuffed parwals and sprinkle with sliced nuts and serve.
(Recipe: Senior Kitchen Executive Pradipta Nag Chowdhury from The Park, Chennai)
2. Dried Fruits – High Protein Laddoo
Dried Fruits – High Protein Laddoo (Nidhi Shah, Nutritionist and Nutritionist at OZiva)
Ingredients:
2 tbsp pistachios
2 tbsp almonds
2 tbsp walnuts
1 tbsp cashew nuts
1 tbsp raisins
4-5 appointments
2 tbsp flaxseed
2 tbsp peanuts
1/4 cup of oats
1/4 cup cardamom powder
1 teaspoon vegetable ghee
½ cup of jaggery powder
2 teaspoons of poppy seeds
2 tbsp desiccated coconut (optional)
Method:
Roast peanuts. Peel the peanuts once they have cooled. Fry the oatmeal. Puree all ingredients in a blender.
The natural oil from dried fruit will help you bind them together. Make small portions and make a laddo.
(Recipe: Nidhi Shah, nutritionist and nutritionist at OZiva)
3. Puran Poli with frozen shrikand, jaggery sauce, pistachio crumbs & powdered sugar
Puran Poli with frozen shrikand, jaggery sauce, pistachio crumbs and powdered sugar (Executive Chef Ravi Kumar Nayak from The Park Navi Mumbai)
Ingredients for Puran (filling):
Chana Dal 50 g
Water 10 ml
Jaggery 25 g
Ghee 8 g
Cardamom powder 5 g
Ingredients for covering:
Wheat flour 75 g
Refined flour 50 g
Turmeric powder 5 g
Oil 10 ml
Ingredients for Shrikand:
Suspended curd 20 g
Powdered sugar 20 g
Saffron 1 g
Nutmeg 3 g
Ingredients for pistachio crumble:
Roasted pistachios 20 g
Refined flour 10 g
Granulated sugar 5 g
Unsalted butter 10 g
Ingredients for the jaggery sauce:
Jaggery Crushed 10 g
Water 15 ml
Spring onion leaves
Powdered sugar 20 g
Method for Puran Poli:
Rinse the chana dal and cook under pressure until soft. Once the dal cooks, add jaggery, stirring constantly. In a pan, add ghee, then add the jaggery dal mixture and finish with cardamom powder.
Make a dough from refined flour, turmeric, oil and water. Pour the mixture between the dough and roll like roti. Heat a pan over a medium flame. When it’s hot enough, cook Puran Poli on both sides.
Method for Shrikand:
In a bowl, mix the quark, powdered sugar, saffron and nutmeg together. Once done, release it deeply.
Pistachio Crumble Method:
Preheat the oven to 180 degrees Celsius. Grind the pistachios in the food processor, then add the flour, sugar, salt, and butter.
Lay out baking paper, distribute the mixture and bake in the preheated oven for 15 minutes. When you’re done, cool it down.
Method for jaggery sauce:
Combine jaggery and water in the pan and cook slowly until the jaggery has dissolved.
Method of assembling:
Roll up the Puran Poli and tie it in the middle with the spring onion leaves and the plate. Put the pistachio crumbs on the plate and spoon out the frozen shrikand and place on the pistachio crumbs. Drizzle over the jaggery sauce and dust with powdered sugar.
(Recipe: Chef Ravi Kumar Nayak from The Park Navi Mumbai)
Services:
Parwal or pointed gourd are rich in various antioxidants, vitamins A and C, which protect against colds, coughs and headaches by strengthening the immune system. It is high in fiber, which helps promote good digestion and solve gastrointestinal problems.
Consumption of Dried fruits increases energy and endurance. Because they are high in fiber, they make for better digestion.
Almonds are replete with healthy fats, fiber, proteins, magnesium and vitamin E and not only reduce hunger and promote weight loss, but also lower blood sugar and cholesterol levels and lower blood pressure. According to a study published in the American Journal of Clinical Nutrition, consuming almonds instead of typical snacks may reduce the decline in heart rate variability (HRV) that occurs with mental stress, thereby improving heart function.
Events are high in fiber, which is important for our overall health. In addition to having an excellent nutritional profile, they promote digestive system health by promoting regular bowel movements, supplying various antioxidants that reduce the risk of various diseases, and also help improve brain function.
Ground linseed improve digestive health, lower blood pressure and bad cholesterol. They can benefit diabetics and also lower the risk of cancer.
oats can improve blood sugar control, can lower cholesterol, and protect LDL cholesterol from damage, in addition to being high in antioxidants and incredibly nutritious. Its soluble fiber beta-glucan aids digestion, keeps the stomach full, keeps hunger at bay and keeps it full.
The molasses content in jaggery makes it more nutritious as this nutritious byproduct of sugar production is removed in the process of making refined sugar. Jaggery is rich in vitamins and minerals, strengthens the immune system, forms a protective shield against health problems such as coughs and colds and leads to improved digestive health, anemia prevention, liver detoxification and improved immune function.
Follow other stories on Facebook and Twitter
