{"id":23455,"date":"2016-10-28T13:20:50","date_gmt":"2016-10-28T07:50:50","guid":{"rendered":"http:\/\/globalpress.hinduismnow.org?p=23452&preview_id=23452"},"modified":"2016-10-28T13:20:50","modified_gmt":"2016-10-28T07:50:50","slug":"diwali-2016-diabetic-friendly-healthy-and-delicious-sweet-recipes-for-your-sweet-tooth","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=23455","title":{"rendered":"Diwali 2016: Diabetic-friendly healthy and delicious sweet recipes for your sweet tooth"},"content":{"rendered":"
Diwali celebrations are incomplete without indulging your sweet tooth in traditional Indian sweets. Nothing adds life \u00a0to festivities as boxes and boxes of rasgullas, kaju barfis, gulab jamuns do. But then, there are the prying eyes of your loved ones eyeing you cautiously every time you head towards a sweet\u00a0because you are diabetic. Don\u2019t worry. This Diwali, indulge in some delicious low-calorie sweets. Here are six amazing sweets recipes by Tara Murali, Chief Nutritionist at Diabetacare. Try them out today!\"Chocolate Enjoy the goodness of wheet and flax seeds rolled into one.<\/span><\/p>\n

Broken Wheat & Flax Seeds Ladoo<\/strong>
\nCalories per serving: 156.48<\/p>\n

Ingredients:<\/strong>
\nBroken wheat: \u00bd cup
\nWhole-wheat flour: \u00bd cup
\nFlax seeds: 3 tablespoon
\nGhee: 5 teaspoon
\nGrated jaggery: 1\/4 cup
\nFinely chopped nuts like almonds and pista: 3 teaspoon
\nCardamom powder: \u00bc teaspoon
\nNutmeg powder: \u00bc teaspoon<\/p>\n

Method:<\/strong>
\n1. Clean, wash and soak broken wheat for 4-5 hours
\n2. Roast flax seeds on a low heat for 5-6 minutes or till you hear crackling sound. Let it cool and then grind it in to coarse powder
\n3. Dry roast whole-wheat flour without any ghee on a low heat\u00a0for 8-10 minutes or till golden brown Keep it aside.
\n4. Use a sieve to drain all the water from the broken wheat
\n5. Heat ghee in a heavy-bottomed pan (keep 2 teaspoon aside to use later). Now add the broken wheat, roast them on a very low flame
\n6. Keep stirring and let all the moisture dry up, and roast till the wheat turns light brown colour (It can take up to\u00a020-25 minutes). Once done, transfer it into another bowl
\n7. Now in another pan heat 2 teaspoon ghee and add grated jaggery
\n8. Let jaggery melt, keep on a low flame till it attains a syrupy consistency with froth on top. Turn off the flame
\n9. Mix the syrup, flax seed powder and roasted broken wheat together (be careful with the hot syrup). Then\u00a0add chopped nuts, cardamom powder and nutmeg powder
\n10. Now add \u00be of roasted whole-wheat\u00a0flour, mix well with a wooden spoon
\n11. Take a spoonful of mixture and use your palms to roll them into balls (size of small lemon). Add more flour if it is too wet.
\n12. Repeat the same with the remaining mixture
\n13. Let it rest. Once it is cool, store in air tight container<\/p>\n

\"Basundi This creamy, thickened and flavoured milk is just what you need to try thid Diwali.<\/span><\/p>\n

Apple<\/a> Basundi<\/strong>
\nCalories per serving: 151.50<\/p>\n

Ingredients:<\/strong>
\nToned milk: 500 ml
\nSaffron (kesar) strands soaked in 2 tablespoon of warm milk: 7-8 strands
\nCardamom (elaichi) powder: \u00bc teaspoon
\nFreshly grated apple: 1 cup
\nChia seeds (soaked in 2 tablespoons of milk): 1 teaspoon
\nSugar substitute: 4 sachets (1 gm each)
\nLime juice: 1\/2tsp
\nSliver Almonds and pistachio: 2 pieces each<\/p>\n

Method:<\/strong>
\n1. Bring the milk to a boil in a broad-bottomed non-stick pan
\n1. Reduce the flame and cook on a low flame for approximately 1 hour (till the volume is reduced to half ), while stirring occasionally
\n2. Add 3 sachets of sugar substitute and cook on a slow flame for approximately 25 minutes (or till the milk thickens like rabdi), stirring continuously
\n3. Add the cardamom powder and cook on a low flame for another 20 minutes.Switch off the flame and let it cool
\n4. Heat a small non-stick pan. Add the grated apple, 1 sachet of sugar substitute and 1 tablespoon of water. Mix well and cook on a medium flame for 2 to 3 minutes. Remove from flame and when cool,add it to the milk mixture with soaked chia seeds
\n5. Serve chilled, garnished with slivers of almonds and pistachio<\/p>\n

\"laukhi_bottlegourd_kheer\" Ever thought lauki\/bottlegourd would make for an amazing dessert dish?<\/span><\/p>\n

Lauki Kheer<\/strong>
\nCalories per serving: 167<\/p>\n

Ingredients:<\/strong>
\nGrated Bottle Gourd (Doodhi\/Lauki): 1 cup
\nSkimmed milk: 150ml
\nJaggery: 2 teaspoon or natural sweetener (sucralose)
\nCardamom Powder (Elaichi Powder): \u00bc teaspoon
\nChia seeds: 1 teaspoon<\/p>\n

Method:<\/strong>
\n1. Mix the milk and grated bottle gourd in a deep non-stick pan
\n2. Cook on a medium flame for 10 to 12 minutes or till the gourd is fully cooked, while stirring occasionally
\n3. Add jaggery to this mixture, and cook on medium flame for 2 minutes
\n4. Add cardamom powder and chia seeds and stir well
\n5. Keep the pan aside until it cools off completely and then refrigerate it for at least 1 hour
\n6. Lauki Kheer is ready to be served<\/p>\n

\"Raw Enjoy the goodness of grain and you bite itno these delicious balls of happiness.<\/span><\/p>\n

Multigrain Ladoo<\/strong>
\nCalories per serving: 225.60<\/p>\n

Ingredients<\/strong>
\nMultigrain flour (ragi, jowar, bajra, wheat, sesame seeds) (mixed in equal amounts to make 2 cups): 2 cups
\nJaggery: \u00bc cup
\nDesi Ghee (clarified butter): 1 tablespoon
\nCardamom \u2013 Finely powdered: 2-3
\nRoasted almonds: 5-6
\nRoasted flax seeds: 1 teaspoon (optional)<\/p>\n

Method:<\/strong>
\n1. Heat ghee in a heavy-bottomed pan and fry the multigrain flour lightly on a medium flame till golden brown. Set aside to cool
\n2. 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
\n3. 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
\n4. Switch off the flame. Mix the flour and syrup. Make sure there are no lumps. Add nuts and mix well
\n5. 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
\n6. Let the balls (ladoos) rest till cool. Store in air tight container<\/p>\n

\"Cooked Quinoa, blueberries, almonds, honey \u2014 enjoy a bowl full of health and guilt-free indulgence, this Diwali.<\/span><\/p>\n

Quinoa Phirnee<\/strong>
\nCalories per serving: 205.19<\/p>\n

Ingredients<\/strong>
\nQuinoa: 1 cup
\nHot water: 1 cup
\nSugar substitute\/Stevia: \u00be cup
\nCardamom powder: 1 teaspoon
\nSkimmed milk: 2 cup
\nCondensed milk or mawa\/khoya: \u00bd tablespoon
\nGhee: \u00bd tablespoon
\nSaffron strands: \u00bc teaspoon
\nSliver Almonds and pistachio: 2 pieces each
\nBlueberries: 5-6 pieces<\/p>\n

Method:<\/strong>
\n1. Heat ghee in a saucepan
\n2. 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
\n3. Once the water is reduced to half, add 2 cups of hot milk to it and then add saffron strands to it
\n4. Let the quinoa and milk mixture come to boil. Reduce the flame and let it simmer for 7-8 minutes till perfectly cooked
\n5. Add sugar substitute and cardamom powder. Stir well and cook
\n6. Add condensed milk. Let the mixture simmer for 5 minutes. Turn off the flame
\n7. Serve hot or cold. Garnish it with nuts and blueberries<\/p>\n

\"energy Feel the date-jowar balls explode with taste as you pop them into your mouth.<\/span><\/p>\n

Jowar Dates Ladoo<\/strong>
\nCalories per serving: 107.53<\/p>\n

Ingredients<\/strong>
\nJowar Flour: \u00bd cup
\nDates \u2013 seeds removed and chopped: 10-12
\nChopped nuts (Almonds and walnuts) \u2013 optional: 2-3 tablespoon
\nWater: \u00bd cup
\nGhee-2 teaspoon
\nFlax seeds: \u00bd teaspoon (optional)<\/p>\n

Method:<\/strong>
\n1. Dry roast jowar flour in a pan or kadhai for 5-8 minutes or till golden brown. Make sure it does not burn. Remove from the flame and keep aside
\n2. Add chopped dates and water in a pan. Stir well on low-medium flame. Once the water is absorbed and dates becomes mushy, add roasted jowar flour and chopped nuts
\n3. Stir well for 2 minutes on low flame. Remove from the heat and keep aside. Don\u2019t let it come at room temp otherwise will not be able to make ladoos
\n4. Grease your palm with ghee and start making round shaped balls (ladoos)
\n5. Store in air tight container
\nNutritive value per serving:
\nEnergy (Kcal) \u2013 107.53; Carbohydrates (gms) \u2013 31.44; Protein (gms) \u2013 8.40; Fats (gms) \u2013 2.42<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Diwali celebrations are incomplete without indulging your sweet tooth in traditional Indian sweets. Nothing adds life \u00a0to festivities as boxes and boxes of rasgullas, kaju barfis, gulab jamuns do. But then, there are the prying eyes of your loved ones eyeing you cautiously every time you head towards a sweet\u00a0because you are diabetic. Don\u2019t worry. […]<\/p>\n","protected":false},"author":19,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[1960],"tags":[],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/23455"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23455"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/23455\/revisions"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}