Take on desserts the low-cal way
Low-calorie carrot halwa
Ingredients:
3 cups carrot (grated)
1 tbsp ghee
½ cup sugar
5 tbsp skimmed milk powder
A pinch of cardamom powder
1 tbsp almonds (sliced)
Method:
Steam the grated carrots over boiling water for 3 to 5 minutes. Heat the ghee in a pan, add in the steamed carrots and sauté for 2 minutes. Add the sugar and cook for another 2 to 3 minutes. Add the skimmed milk powder and cook for a few minutes, stirring continuously. Sprinkle in the cardamom powder and almonds, and mix well.
Low-calorie sweet potato halwa
This recipe avoids the usual amounts of ghee and fat used in halwas, but is still very decadent. Because of the sugar substitute and the natural sweetness of the sweet potatoes, it is also suitable, in moderation, for diabetics. Sweet potatoes are also full of beta-carotene and vitamin C.
Ingredients:
3 (medium size) sweet potatoes
1 tsp ghee
1 tsp oil
¾ cup skimmed milk
1 tbsp sugar substitute
¼ tsp cardamom powder
A few strands (mixed with 1 tbsp skimmed milk) of saffron
2 tbsp chopped mixed nuts (almonds, cashew nuts, pistachio, etc.)
Method:
Clean and wash the sweet potatoes and pressure-cook for 3 to 4 whistles or microwave on high for 5 to 7 minutes. Peel and mash them, and keep aside. Heat the oil and ghee in a pan. Add the mashed sweet potatoes and sauté for 2 to 3 minutes. Add the milk, sugar substitute, cardamom powder, saffron and ½ cup water, and simmer for 2 to 3 minutes, ensuring that the mixture is not completely dry and remains moist. Add nuts and mix well.
Ripe papaya halwa
Papayas are a rich source of minerals and vitamins, and their soluble fibre makes their pulp easily digestible.
Ingredients:
3 cups ripe papaya (cubed)
1½ to 2 cups sugar
1 cup skimmed milk powder
2 tbsp + 1tsp ghee
½ tsp cardamom powder
2 tbsp cashew nuts
2 tbsp raisins
Method:
In a pan, boil the papaya cubes along with the sugar in ½ cup of water. After boiling for about 15 minutes, remove the papaya and mash the pieces with a wooden spoon. Heat 2 tbsp ghee in a pan, add in the mashed papaya, and sauté for about a minute.
Add the skimmed milk powder, and continue cooking until the mixture thickens and no longer sticks to the sides of the pan. Add the cardamom powder and mix well. In a separate pan, heat the remaining ghee, and fry the cashew nuts followed by raisins in it. Add this to the halwa. Grease a small plate with a little ghee and pour the halwa in it, spreading it evenly with a spatula.
Fresh orange halwa
Ingredients:
1½ cups fresh orange juice
1 tbsp ghee
3 tbsp sugar
4 tbsp corn flour
Method:
Heat the orange juice, ghee and sugar in a nonstick pan over medium heat, stirring continuously. Let it come to a boil. Mix the corn flour with 2 tbsp water; add it to the boiling juice. Continue cooking and stirring until the mixture thickens and no longer sticks to the sides of the pan. Grease a small plate with a little ghee and pour the halwa in it, spreading it evenly with a spatula. Place it in the refrigerator for 30 minutes to an hour, then cut into desired shapes.
Mango halwa
Ingredients:
3 cups mango pulp
2½ cups milk
A few strands of saffron
1 cup sugar
1 tbsp ghee
¼ tsp cardamom powder
Method:
Mix together all the ingredients in a pot. Cook over low heat, stirring continuously. When the mixture thickens and no longer sticks to the sides of the pot, remove from heat.
Grease a plate with a little ghee and pour the halwa over it. Let it cool, then cut into diamond shapes.
Savoury semolina laddu
Ingredients:
1 cup semolina
2 tbsp besan (gram lentils powder)
2 tbsp ghee
¼ tsp ginger powder
2 medium size potato (boiled and grated)
3 or 4green chilli (finely chopped)
Salt to taste
Method:
Roast the semolina in a pan. Add ghee and ginger powder, and mix well. Add the boiled potatoes, green chillies and salt, and continue cooking for another 2 to 3 minutes. Add besan and ½ cup water, and cook till all ingredients are properly mixed together and soft enough to make balls. Let the mixture cool slightly, then shape it into small balls. Serve with raita.
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