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How to prepare healthy sweets during this Diwali?

by Team Expresso

By Avni Kaul

Recipe For Low Fat Rawa Kheer

Use 1kg low-fat cream milk, ¼ cup of Rawa, ½ cup of jaggery instead of sugar, dry fruits, one pinch Kesar and 2 to 3 elaichi.

  • First, cover the Rawa and roast it.
  • Now add low-fat cream milk and boil it.
  • Then lower the flame.
  • Keep stirring it continuously so that there are no lumps in it.
  • Now add dry fruits, sugar, elaichi, and kesar.
  • Cook it for 5 more minutes.
  • It is ready to serve now.

Recipe For Low Fat Moti Choor Laddoos

Use 2kg besan, 2kg low-fat ghee, water as per the requirement, pista pieces, sugar, 2 grams yellow color, 20 grams elaichi powder, 50 grams magaz, 100 grams low fat milk,

  • First mix the besan and water.
  • While in low flame heat the low-fat ghee.
  • Once ghee becomes hot make moti choor boondis and close the burner.
  • In another utensil while in low flame heat the water, sugar and low-fat milk
  • Once boiled add yellow color and elaichi powder.
  • Now add moti choor or boondi.
  • Now after boiling again close the burner again.
  • Now add magaz and keep to cool off.
  • Now make small laddoos.

Recipe For Low Fat Kaju Katli

Use 2 cup kaju powder, 2 spoons low-fat ghee, half cup water, sugar 1 cup, and low-fat milk 2 spoons.

  • To make this delicious sweet, first, grind cashews in a mixer and make a smooth powder.
  • Now to make kaju paste, place a pan on medium heat and heat the water in it. Add sugar to it and allow it to completely dissolve.
  • Boil the sugar syrup until a wire syrup is ready. When the sugar syrup is formed, add cashew powder to it and mix it well.
  • Keep mixing this mixture for 5 to 10 minutes until it starts to thicken. After this, turn off the gas.
  • Now take kaju paste in a big plate or pot and keep it to cool down. When the mixture is so cold that you can touch it, then knead it well.
  • With the help of a rolling pin, dilute the kneaded mixture and roll it. Now grease a plate with ghee or butter and pour the rolled mixture into the plate.
  • With the help of a rolling pin spread the cashew rolled bread evenly on a plate.
  • Allow it to cool completely and cut into a diamond shape and serve.

Recipe For Low Fat Gujiya

You need 1 cup maida, 1 cup almond pieces, ½ cup sooji, 2 spoon brown sugar, 1 cup low-fat milk, low-fat oil for frying, 2 to 3 elaichi.

In medium flame keep sooji in a pan and wait till it turns golden. Now add almond, when it is roasted then add sooji, sugar, elaichi powder, and warm milk and stir it.

Now add maida in a bowl along with water and mix it. Keep the maida covered for 10 minutes. Take out small pieces and make roti. Inside the roti add the ingredients. Now add some oil and while on medium flame allow it to become hot. Once the oil becomes hot, add 2 to 3 gujiyas till it turns golden. Gujiya is ready.

Recipe For Low Fat Gulab Jamun

Take 1 and a half cup Skim milk powder, 175 ml reduced-fat cream, ½ cup self-raising plain maida, 20 to 22 Cardamom seeds, 20-22 pista without skin, canola oil, 3 cups sugar, water, 350 ml and few drops of rose water.

  • Mix milk powder and the self-raising flour. Now add cream, blend well and gently form a soft dough. You need to apply some oil on your palm to knead it.
  • Divide the dough into 18 to 20 parts and make each into a small round shape ball without any crack. Remember to add one pistachio and one cardamom seed into each ball. Cover lightly with a damp cloth until all balls are made.
  • Heat oil (about 250 grams) in a deep thick bottom pan. Test the oil temperature by adding 1 ball. It should first go down to the bottom of the pan and then float slowly to the surface. If it rises too fast, the oil needs to cool off. If the ball does not rise, it needs more heating. Deep fry all the jamuns, about 5 to 7 at a time, on low flame to a golden brown color. Place all the jamuns on a kitchen towel to soak extra oil.
  • Prepare a chasni by dissolving 150-grams sugar in about 175 ml of water. Allow the water to boil and simmer for 8 to 10 minutes.
  • Immerse the jamuns in hot syrup for about 30 minutes. Add rose water in the end.

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