The festival of Ganesh Chaturthi may be over, but the festivities continue. In the country and around the world, people are already preparing to celebrate the upcoming festivals which will include Navratri, Durga Puja, Diwali, etc.
Indian festivals are incomplete without sweet dishes and dessert recipes. As such, Smita Patil, a food manufacturer on Trell, shares with indianexpress.com some healthy sugar-free recipes, from modak to coconut ladoo; Continue reading.
1. Dates and dried fruits modak
(Photo: PR handout)
ingredients
– 1 cup of almonds
– 1 cup of cashews
– 1 cup of dates
– ½ cup of jaggery
method
* Mix all of the above ingredients in a glass. The dates make the mixture a bit sticky.
* Now take small portions of it and put it in a modak maker, press firmly until it retains its shape and remove it.
2. Toasted Sooji Lado
(Photo: PR handout)
ingredients
– 1 cup of Sooji (Chiroti Rava)
– 1½ cup of maida
– 2 cups of powdered sugar
– 1 cup of ghee
– dried fruits
– Elaichi (6-8 pieces)
method
* Roast the sooji on a low flame until it releases aroma; let it brown lightly. Remove it and keep it aside to cool.
* In the same pan, roast the Maida over a low flame until it releases aroma and changes color slightly. Remove and set aside.
* Now heat the ghee in a small pan and fry the dried fruits.
* Take a large plate or container, add all the ingredients and mix well.
* Make small ladoos and store them in an airtight container.
3. Moong dal halwa
(Photo: PR handout)
ingredients
– 1 cup of Moong Dal
– 2 teaspoons of ghee
– Dried fruits of your choice
– 1 cup of jaggery
– Little water / milk
– ¼ teaspoon cardamom powder
method
* Roast a cup of Moong Dal on a low flame.
* Take out, let cool and then grind to powder (coarsely).
* Take a heavy-bottomed jar, add ghee and dried fruit and cook for 1 minute, then remove.
* Add the ground Moong Dal to the rest of the ghee and mix well.
* Add cardamom powder.
* Add water / milk along with jaggery and let it cook well.
* Garnish with fried dried fruit at the end.
4. Coconut Halva Modak
(Photo: PR handout)
ingredients
– 1 cup of fresh desiccated coconut
– 1 cup of jaggery
– 1 teaspoon of ghee
– 2 teaspoons of fresh cream
– 3-4 threads of kesar
– Milk
method
* Take a non-stick pan, add fine desiccated coconut, sugar, ghee and fresh cream and cook on a low heat.
* Keep stirring constantly so the mixture doesn’t stick.
* Take 2 teaspoons of milk and add kesar to it. Let rest for 2 minutes and then add the Kesar milk and mix well.
* The mixture must be thick like Barfi. When you’re done, remove it from the flame.
* Now take small portions of it and put it in a modak maker, press firmly until it retains its shape and remove it.
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