Diwali 2016: Diabetic-friendly healthy and tasty honeyed recipes for your honeyed tooth


Diabetic? Don’t worry. Indulge in these heathy candy this Diwali.

Diwali celebrations are deficient but indulging your honeyed tooth in normal Indian sweets. Nothing adds life  to festivities as boxes and boxes of rasgullas, kaju barfis, gulab jamuns do. But then, there are a meddling eyes of your desired ones eyeing we carefully any time we conduct towards a sweet because we are diabetic. Don’t worry. This Diwali, indulge in some tasty low-calorie sweets. Here are 6 extraordinary candy recipes by Tara Murali, Chief Nutritionist during Diabetacare. Try them out today!

Enjoy a integrity of wheet and flax seeds rolled into one.

Broken Wheat Flax Seeds Ladoo
Calories per serving: 156.48

Broken wheat: ½ cup
Whole-wheat flour: ½ cup
Flax seeds: 3 tablespoon
Ghee: 5 teaspoon
Grated jaggery: 1/4 cup
Finely chopped nuts like almonds and pista: 3 teaspoon
Cardamom powder: ¼ teaspoon
Nutmeg powder: ¼ teaspoon

1. Clean, rinse and soak damaged wheat for 4-5 hours
2. Roast flax seeds on a low feverishness for 5-6 mins or compartment we hear crackling sound. Let it cold and afterwards grub it in to counterfeit powder
3. Dry grill whole-wheat flour but any ghee on a low heat for 8-10 mins or compartment golden brownish-red Keep it aside.
4. Use a separate to empty all a H2O from a damaged wheat
5. Heat ghee in a heavy-bottomed vessel (keep 2 teaspoon aside to use later). Now supplement a damaged wheat, grill them on a really low flame
6. Keep stirring and let all a dampness dry up, and grill compartment a wheat turns light brownish-red colour (It can take adult to 20-25 minutes). Once done, send it into another bowl
7. Now in another vessel feverishness 2 teaspoon ghee and supplement grated jaggery
8. Let jaggery melt, keep on a low fire compartment it attains a romantic coherence with stew on top. Turn off a flame
9. Mix a syrup, flax seed powder and roasted damaged wheat together (be clever with a prohibited syrup). Then add chopped nuts, cardamom powder and nutmeg powder
10. Now supplement ¾ of roasted whole-wheat flour, brew good with a wooden spoon
11. Take a spoonful of reduction and use your palms to hurl them into balls (size of tiny lemon). Add some-more flour if it is too wet.
12. Repeat a same with a remaining mixture
13. Let it rest. Once it is cool, store in atmosphere parsimonious container

This creamy, thickened and flavoured divert is only what we need to try thid Diwali.

Apple Basundi
Calories per serving: 151.50

Toned milk: 500 ml
Saffron (kesar) strands dripping in 2 tablespoon of comfortable milk: 7-8 strands
Cardamom (elaichi) powder: ¼ teaspoon
Freshly grated apple: 1 cup
Chia seeds (soaked in 2 tablespoons of milk): 1 teaspoon
Sugar substitute: 4 sachets (1 gm each)
Lime juice: 1/2tsp
Sliver Almonds and pistachio: 2 pieces each

1. Bring a divert to a boil in a broad-bottomed non-stick pan
1. Reduce a fire and prepare on a low fire for approximately 1 hour (till a volume is reduced to half ), while stirring occasionally
2. Add 3 sachets of sugarine surrogate and prepare on a delayed fire for approximately 25 mins (or compartment a divert thickens like rabdi), stirring continuously
3. Add a cardamom powder and prepare on a low fire for another 20 minutes.Switch off a fire and let it cool
4. Heat a tiny non-stick pan. Add a grated apple, 1 sachet of sugarine surrogate and 1 tablespoon of water. Mix good and prepare on a middle fire for 2 to 3 minutes. Remove from fire and when cool,add it to a divert reduction with dripping chia seeds
5. Serve chilled, bedecked with slivers of almonds and pistachio

Ever suspicion lauki/bottlegourd would make for an extraordinary dessert dish?

Lauki Kheer
Calories per serving: 167

Grated Bottle Gourd (Doodhi/Lauki): 1 cup
Skimmed milk: 150ml
Jaggery: 2 teaspoon or healthy sweetener (sucralose)
Cardamom Powder (Elaichi Powder): ¼ teaspoon
Chia seeds: 1 teaspoon

1. Mix a divert and grated bottle gourd in a low non-stick pan
2. Cook on a middle fire for 10 to 12 mins or compartment a gourd is entirely cooked, while stirring occasionally
3. Add jaggery to this mixture, and prepare on middle fire for 2 minutes
4. Add cardamom powder and chia seeds and stir well
5. Keep a vessel aside until it cools off totally and afterwards cold it for during slightest 1 hour
6. Lauki Kheer is prepared to be served

Enjoy a integrity of pellet and we punch itno these tasty balls of happiness.

Multigrain Ladoo
Calories per serving: 225.60

Multigrain flour (ragi, jowar, bajra, wheat, sesame seeds) (mixed in equal amounts to make 2 cups): 2 cups
Jaggery: ¼ cup
Desi Ghee (clarified butter): 1 tablespoon
Cardamom – Finely powdered: 2-3
Roasted almonds: 5-6
Roasted flax seeds: 1 teaspoon (optional)

1. Heat ghee in a heavy-bottomed vessel and grill a multigrain flour easily on a middle fire compartment golden brown. Set aside to cool
2. Melt jaggery with 1/4 crater H2O in a pan; filter and mislay impurities. You can skip this step if your jaggery is giveaway of impurities
3. Rinse a pan. Pour a filtered brew behind to a vessel and supplement cardamom powder. Boil compartment it reaches a thick consistency. To check if a coherence is right: supplement H2O in a tiny play flow half teaspoon of syrup in a water. Leave it composed for 30 seconds. Try to make a turn with a forsaken mixture. If we can make a soothing ball, afterwards a syrup is ready
4. Switch off a flame. Mix a flour and syrup. Make certain there are no lumps. Add nuts and brew well
5. Grease your hands with ghee and make a balls. You have to make a balls while a reduction is still comfortable differently rolling a brew will be really difficult
6. Let a balls (ladoos) rest compartment cool. Store in atmosphere parsimonious container

Quinoa, blueberries, almonds, sugarine — suffer a play full of health and guilt-free indulgence, this Diwali.

Quinoa Phirnee
Calories per serving: 205.19

Quinoa: 1 cup
Hot water: 1 cup
Sugar substitute/Stevia: ¾ cup
Cardamom powder: 1 teaspoon
Skimmed milk: 2 cup
Condensed divert or mawa/khoya: ½ tablespoon
Ghee: ½ tablespoon
Saffron strands: ¼ teaspoon
Sliver Almonds and pistachio: 2 pieces each
Blueberries: 5-6 pieces

1. Heat ghee in a saucepan
2. Once a ghee becomes warm, supplement quinoa to it. Roast a quinoa compartment it becomes light brown. Add 1 crater prohibited H2O and move it to boil
3. Once a H2O is reduced to half, supplement 2 cups of prohibited divert to it and afterwards supplement saffron strands to it
4. Let a quinoa and divert reduction come to boil. Reduce a fire and let it cook for 7-8 mins compartment ideally cooked
5. Add sugarine surrogate and cardamom powder. Stir good and cook
6. Add precipitated milk. Let a reduction cook for 5 minutes. Turn off a flame
7. Serve prohibited or cold. Garnish it with nuts and blueberries

Feel a date-jowar balls raze with ambience as we cocktail them into your mouth.

Jowar Dates Ladoo
Calories per serving: 107.53

Jowar Flour: ½ cup
Dates – seeds private and chopped: 10-12
Chopped nuts (Almonds and walnuts) – optional: 2-3 tablespoon
Water: ½ cup
Ghee-2 teaspoon
Flax seeds: ½ teaspoon (optional)

1. Dry grill jowar flour in a vessel or kadhai for 5-8 mins or compartment golden brown. Make certain it does not burn. Remove from a fire and keep aside
2. Add chopped dates and H2O in a pan. Stir good on low-medium flame. Once a H2O is engrossed and dates becomes mushy, supplement roasted jowar flour and chopped nuts
3. Stir good for 2 mins on low flame. Remove from a feverishness and keep aside. Don’t let it come during room temp differently will not be means to make ladoos
4. Grease your palm with ghee and start creation turn made balls (ladoos)
5. Store in atmosphere parsimonious container
Nutritive value per serving:
Energy (Kcal) – 107.53; Carbohydrates (gms) – 31.44; Protein (gms) – 8.40; Fats (gms) – 2.42

For all a latest Lifestyle News, download Indian Express App