Kheer is India’s desi version of the English pudding. Easy to make, it is amongst the most common milk-based desserts. Follow this delectable recipe to give a healthy spin to your regular bowl of kheer this Diwali.

Ingredients

• Milk (1500 ml)
• Grated apple (3, of medium size)
• Sugar (3 tablespoons)
• Ghee (3 teaspoons)
• Chopped dates (1 cup)
• Chopped almonds (a handful)
• Chopped cashews (a handful)
  

Method

• Boil milk in a deep non-stick pan.
• Add chopped dates once the milk is boiled and leave it on low flame for about 7-8 minutes. Once the milk simmers well with dates, add almonds and cashews and let it cook for 2-3 minutes. When done, let it cool down.
• Heat ghee in a different pan. Then add sugar and grated apples and cook it for 10 minutes or till the water evaporates (on a low flame). When done, let it cool down to room temperature.
• Once both the mixtures come at room temperature, mix them. (Try to make sure that neither of the mixtures is hot; otherwise, the milk will curdle, and the kheer will spoil!)
• Your kheer is now ready. Refrigerate it for 2 hours before serving.
• Serve chilled. You can even add raisins and walnuts or other dry fruits as per your choice.

A quick tip: To make an even healthier version of kheer, simply avoid sugar. Due to the sweetness of apples and dates, the kheer will have a mild sweet taste. Furthermore, you can substitute honey or jaggery in place of sugar.

Anjeer, or fig, comes with a host of health benefits, and it makes an excellent sweet ingredient for multiple delicious desserts. You can try this decadent anjeer barfi by substituting the sugar with the goodness of cashews.

Ingredients

• Anjeer (1 cup)
• Khus khus (2 tablespoons)
• Cashew nuts (a handful)
• Ghee (1 teaspoon)
• Condensed milk (1/2 cup)
• Cardamom powder (½ teaspoon)

Method

• Soak anjeer in a bowl for 2 hours. After it is well-soaked, grind it to make a fine paste.
• Take a pan and dry roast khus khus until it turns light golden. Once done, empty roasted khus khus in a plate or tray.
• In the same pan, dry roast Cashew nuts. Once they are done, let them cool down. Then grind it to make a powder out of it.
• To prepare barfis, melt ghee in a pan and transfer the anjeer paste into it.
• Now, add cardamom powder and condensed milk to the paste. Stir them well and let them cook on low heat or flame.
• Gradually add cashew nut powder to the mixture and mix it well using a spatula. Keep mixing until the mixture turns into a sticky paste.
• Once done, spread the mixture evenly on butter paper.
• Sprinkle the roasted khus khus over the mixture and roll the butter paper.
• Put the roll in the refrigerator for 30 - 40 minutes.
• Once the refrigeration process is complete, open the roll and slice it into barfi shapes.
• Enjoy these barfis on Diwali, and you can even pack and gift them to your loved ones.

Sandesh, or sondesh, is always a highlight on the sweet platter. Why not give a twist to traditional Sandesh?  This recipe doesn’t use any sugar but tastes mildly sweet, thanks to choco chips! 

Ingredients

• Milk (1000 ml/1 l)
• Cocoa powder (2 teaspoons)
• Lemon juice (2 to 3 tablespoons)
• Chocolate chips (semi-sweet) (2 tablespoons)
• Chocolate chips (to garnish)

Method

• Boil milk in a thick-bottomed pan. When it starts to boil, add lemon juice to it, this will make the milk curdle.
• When the whey (the watery part of milk) is separated, remove the pan from the gas stove.
• Cover a colander or a sieve with a muslin cloth and place it over a large container or vessel. Now, transfer the curdled milk (which is paneer) to the muslin cloth.
• Rinse it well under a tap and tie the muslin cloth tightly by folding it from all ends. Keep squeezing the tied cloth until the excess water is drained out. Hang the fabric and leave it for 15 to 20 minutes.
• After 20 minutes, transfer the paneer to a plate. Add cocoa powder to it, and knead it well for 3 to 4 minutes.
• Take a non-stick pan and put the kneaded paneer mixture into it. Keep stirring on a low flame until your paneer gets a smooth texture.
• Once done, remove the mixture from the flame and add choco chips. Keep stirring until all the chocolate melts in the mix.
• Scoop out the mixture from the pan onto a big plate and let it cool down. You can easily make around ten small Sandesh balls from the given mixture.
• Once all the Sandesh is ready, place some choco chips in the center of each one of them.
• Sandesh tastes best when it’s served chilled!

This Diwali, don’t give up on tasty desserts. Prepare them at home and in the healthiest way possible.

Wish you all a safe and guilt-free Diwali!