Sweets or desserts be it a chocolate, cake, or gulab jamun, etc., are undoubtedly mouth-watering but the very thought of sugar discourages health-conscious and diabetics from digging in.
There are several alternatives to unhealthy white sugar without any compromise on taste! Substitute sugar with other natural sugar sources like palm sugar, jaggery for good amounts of iron and to enjoy rich nutritional values.
Poha ladoo is a nutritious delight that savor your taste buds. Made with flattened poha and palm sugar these ladoos are energy dense, power packed with iron, potassium, copper and magnesium that help in boosting your health and increasing the levels of haemoglobin. It can also be a sugarless indulgence for people suffering from high blood sugar symptoms. An ideal snack that can be served to all and especially fussy eating kids.
1 cup brown poha
¾ cup grated palm sugar
¼ tsp of cardamom powder
½ cup desiccated coconut
2 tbsp ghee
Fried cashew and raisins
Dry roast poha till crisp, add desiccated coconut and fry until it turns aromatic.
Let it cool for 10 minutes and then blend it in a mixer, into a fine powder. Add palm sugar and cardamom powder, mix well.
Heat ghee and roast cashew nuts and raisins.
Pour the ghee into the blended mixture, knead well and make into balls.
If you don’t want to add ghee, replace it with hot milk and make balls, add dry roasted nuts.
Place Poha ladoos in an air tight container and can be stored for a week.
Carrot kheer is a simple yummy dessert made with carrots, coconut milk and palm sugar which you can make for any festival and pamper yourself with a healthy sweet treat.
Carrots are super rich in vitamin A, C and antioxidants help in boosting your eye health, good vision and also in keeping the skin supple and radiant. The addition of jaggery makes this kheer an appropriate food for diabetics.
4 large carrots
1 cup thin coconut milk
1 cup thick coconut milk
½ tsp of cardamom powder
½ cup of powdered jaggery
3 tbsp of ghee
10-15 mixed dry fruits
Salt a pinch
Cook the carrot well, cool it and blend to make a puree.
Make a jaggery syrup and strain for impurities.
Take a sauce pan add the carrot puree, thin coconut milk and the jaggery syrup, cook in slow flame for few minutes, stirring continuously, don’t let to boil.
When the kheer is about to boil, switch off the stove, add the thick coconut milk and blend it thoroughly.
Heat ghee and fry the dry fruits and garnish it over the yummy kheer.