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Diwali Delights: Try these 3 healthy recipes at home

Here are 3 easy and healthy recipes that you can try this Diwali.

Diwali is just round the corner and we are sure the preparations have already started in each and every corner. While Diwali snacks are all about Maida and sugar, this time we have some healthy recipes for you.

Here are 3 easy and healthy recipes that you can try this Diwali.

1. Mixed millet chakli/ murukku:

Ingredients: 150 gm foxtail millet flour, 75 gm rice flour, 2 tablespoons roasted gram, 1 tablespoon gram flour, 1 tablespoon red chilli powder, 1 tablespoon cumin seeds, 1 tablespoon ghee, Oil (enough to deep fry the chakli), Warm water (as needed), A pinch of asafetida, Salt to taste.

Procedure: Grind the roasted gram into a fine powder and sieve it. Add the powdered gram, asafoetida, cumin seeds, foxtail millet flour, rice flour, salt and ghee in a bowl and mix well. Slowly start adding warm water to the mixture and knead it. Continue this till you get a soft, non-sticky dough. Add ¼ teaspoon of oil, knead well again and cover the dough. Keep it aside. Pour enough oil to deep fry the chakli. While the oil is getting warm, prepare a base of empty oil/ milk packets. Cut them open and place them in such a way that their inner side faces you. This texture is excellent to mould doughs like that of chakli without it sticking to the surface. Take a handful of the dough and fill it in the chakli mould and squeeze it out with the lever, shaping the chakli. Deep fry on both sides until the chakli gets light brown in colour.

2. Sugar-Free Kesar Phirni

Ingredients: A few saffron threads, 10-12 pistachios blanched, peeled and sliced, 5 cups (1 litre) skimmed milk, 3 tablespoons coarse rice flour, ¾ teaspoon green cardamom powder, 3 tablespoons zero-calorie sweetener.

Procedure: In a deep non-stick pan Bring the milk to a boil. Lower the heat and simmer, stirring continuously, till it reduces by half. Add the rice flour, mixed with a little water, and stir well to prevent lumps from forming. Bring it to a boil and when it starts to thicken, lower the heat and simmer for a couple of minutes, while stirring. Add the cardamom powder and saffron, and mix well. When the mixture attains thick custard-like consistency, remove from heat and stir in the zero-calorie sweetener. Pour the mixture into four individual earthenware bowls and refrigerate for 2 hours. Serve chilled.

3. Chana And Moong Payasam:

Ingredients: 2 tablespoons split Bengal gram (chana dal) soaked, 2 tablespoons split skinless green gram (dhuli moong dal) soaked, 4 tablespoons + 2 teaspoons ghee, 15-20 cashew nuts, 1½ cups milk, ½ cup scraped coconut, 2 tablespoons zero-calorie sweetener

Procedure: Boil milk in a non-stick pan and add yoghurt and mix well. When the milk starts to curdle, add zero-calorie sweetener, cream and stir continuously till the mixture thickens. Then add cardamom powder and mix well. Remove from heat, transfer into a bowl and cool to room temperature. Transfer in individual serving bowls and serve.

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