Celebrate a healthful Diwali with these Home-made treats

The festive season is here again, gracefully shading our lives with the hues of mirth and joy.  We all reserve this time of the year to meet each other, exchange gifts and revel in the novel spirit of Diwali. Lighting every darkened path, a cheerful mayhem unfolds itself with something special. The flavor and aroma of sweets!

Sweets are indubitably one of the most cherished parts of Diwali celebrations. From gourmet nuts to chocolates, tarts, pastries and traditional deserts, sweets are the delicious symbols of joy, new beginnings and victory of good over evil.

Everything gets fascinating till the point where excitement reaches its peak. As the fervor intensifies, heaps of sweets can be seen in the local stores ready to gain entry in our homes. But they are not alone. They carry food colors, excess sugar, calories, cholesterol and at times, adulteration. As a result, our delight may soon turn into displeasure.

Let us take you to a safer and healthier route this Diwali. Try these simple yet delectable savories in the comfort of your home and enjoy. They are low in calories and easy to prepare:

Relish the natural flavor of Apple Basundi

apple basundi

Ingredients: 500 ml toned milk, 6-7 saffron strands, cardamom powder (1-2 tsp), 1 cup grated apple, sugar (5-6 teaspoons) or substitute (4 sachets of 1 gm each), 2 piece almonds and pistachios


  • Boil milk and then cook it on a low flame for an hour. Let it get reduced to half.
  • Add 3-4 teaspoons of sugar and keep stirring till it thickens like rabri.
  • Add cardamom powder and keep on low flame for another 20 minutes. Switch off and let it cool.
  • In another pan, cook grated apple and 1 sachet of sugar substitute (or 2 teaspoons of sugar) for 3 minutes on a medium flame.
  • When it cools, add it to milk. Serve chilled with pistachios and almonds on top.

    Scrumptious Multigrain Ladoos

multigrain ladoos

Ingredients: 2 cups of multigrain flour, 1 tablespoon pure ghee, cardamom powder with 2-3cardamoms, 6-7 roasted almonds, ¼ cup pure jaggery.


  • Heat ghee in a pan and add multigrain flour. Keep stirring till it gets golden brown. Switch off.
  • Melt jaggery by adding sufficient water in a pan. Mix cardamom powder.
  • Mix the syrup with the flour consistently. Add pieces of almonds.
  • When cool, shape into ladoos of required size using a greased hand.

    All-time favorite Kalakand


Ingredients: 200 g milk powder, 200 gm home-made paneer, 250 g fat free cream, 5-6 saffron strands, 80 g sugar, 2 tsp pistachio, 1-2 tsp cardamom powder


  • On a medium flame, add milk powder with cream and stir. Mix well.
  • Low down the flame and add sugar. Mix for 2 minutes.
  • Add crumbled or grated paneer and cardamom. Mix well. Switch off. Allow it to cool.
  • Put saffron strands and stir again.
  • Cut into pieces and garnish with pistachios.

    Nourishing and succulent Sevaiyan Kheer


Ingredients: Half cup whole wheat sevaiyan, 3 cups skimmed milk, 1 tpsp sugar, ¼ tpsp cardamom powder, 5-6 saffron strands, 3-4 tbsp almonds and raisins (chopped)


  • In a non-stick pan, heat ghee and dry roast sevaiyan till they get slightly brown.
  • Heat milk and sugar till they mix well, then add roasted sevaiyan. Cook for 5-7 minutes on a medium to low flame.
  • After sevaiyan absorb the milk, add dry fruits and saffron strands. Stir.
  • Serve hot or cold as per preference.

    Semolina sweet dumplings (Rava modak)

    rava modak

Ingredients:4-5 cardamom (powdered), 2 cups semolina (suji), 2 cups grated coconut, 1.5 cup powdered jaggery, water (2-4 cups), 2 tsp ghee, salt as required


  • Heat pan on low flame, mix powdered jaggery and coconut. Let the jaggery melt and get mixed with coconut. Switch off and let cool.
  • In another pan, take water, 1 tsp oil and salt and boil it.
  • Add semolina to the boiled water and stir to mix well.
  • Keep the flame low and cook for some time. Then let it cool.
  • Knead a dough and make a lemon sized ball.
  • Flatten it and place coconut-jaggery fillings. Pinch the edges to give the shape of modak.
  • Serve

Have a sweet and Happy Diwali!

Author: Latika Sawhney

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