Sugar Free Low Calorie Gajar Halwa / Diet Gajar Halwa

Sugar free gajar halwa or diet gajar halwa or low calorie halwa.
Winter means season of gajar ka halwa or carrot pudding. In India gajar ka halwa is a famous and most popular dessert during winter.

Normally gajar ka halwa made with full cream milk, lots of ghee or clarified butter, khoya or dried milk and fry fruits. Grated carrots cooked with full cream milk till dried up. Then cooked again with lots of ghee and khoya. Yes this halwa must be mouthwatering. But what about diabetic and diet conscious people?
So here is a gajar halwa recipe for diet conscious people.

Its made with toned milk and sweetened with dates and raisins. I have added khoya or dried milk in it which is also made of toned milk. Get the homemade khoya recipe here.

I have used only 1/2 teaspoon ghee or clarified butter for flavour. You can omit it or add more ghee for taste. Choice is yours.

Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.

In fact, they are extremely healthy ā€“ packed with an array of vital nutrients.
Apart from containing a high amount of fructose, they also contain an opulence of fiber and nutrients like vitamins A, K, and B-complex, iron, calcium, sodium, potassium, magnesium, and zinc. The presence of these nutrients in dates helps prevent constipation, heart diseases, intestinal problems, anemia, and diarrhea, among other conditions
Source

Enjoy this winter delicacy but diabetic patients should eat once in a day. Its necessary to eat a balanced diet and just moderate your intake.
You have to make it in a similar way of normal gajar halwa. Just replace sugar with dates and raisins. And use low fat or toned milk to make it. Believe me taste is too good just like with sugar gajar halwa. And its low calorie. So enjoy this gajar halwa without any guilt.

Recipe

Gajar or carrot – 1/2 kg

Toned milk – 3 cup

Dates – 1/2 cup + 3 tablespoon, finely chopped

Raisins – 3 tablespoon

Dry roasted almonds – 2 tablespoon, sliced

Khoya or dried milk – 1/3 cup

Ghee or clarified butter – 1/2 to 1 teaspoon, optional

Cardamom powder – 1/2 teaspoon

Fried cashews and sliced almonds to garnish

Method

1. Wash, peel and grate the carrots. Clean and soak the raisins in little water.

2. Mix milk, chopped dates and grated carrots in a heavy bottom or nonstick pan or wok.

3. Cook till milk reduces to half. Stir occasionally.

4. Add raisins and cook till the halwa dried up.

5. Now add ghee, khoya or dried milk, and dry roasted and sliced almonds. Get the recipe of khoya here.
You can add 1 – 2 tablespoon or more ghee if you want. I have added only half teaspoon for flavour. Or you can skip ghee of you are on a restricted diet.

6. Fry the mixture well till dried up completely and colour changed. Add cardamom powder and mix well.

7. Garnish with almond slices and fried cashew nuts.

8. Serve hot or cold. Or keep in refrigerator for later. You can refrigerate it for 8 – 10 days.

Happy cooking. Be healthy be happy šŸ˜Š

Notes

1. You can use full cream milk if you like.

2. Add any dry fruits of your choice.

3. If you don’t have khoya or dried milk, skip it and increase the amount of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Sugar Free Sheer Khurma Or Vermicelli Pudding

Sugar free sheer khurma or vermicelli pudding.
Ramadan Mubarak to all my Muslim friends and readers.
May this Ramadan bring joy, health and wealth to you. May this festival brighten up you and your near and dear oneā€™s lives.

Sheer khurma is a rich, creamy and aromatic dessert made of milk, fine vermicelli, dates, sugar and lots of dry fruits and flavoured with cardamom, rose water or essence and saffron.

Sheer stands for milk and khurma stands for dates in Persian language.
According to Wikipedia
Sheer khurma or Sheer khorma literally “milk with dates” in Persian, is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, Indian subcontinent and parts of Central Asia. It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from dried dates.
This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests. It is very popular throughout the Indian subcontinent and Central Asia.

You can get some more pudding or Kheer recipe here

Rasgulla kheer

Khajur gur kheer or date palm jaggery pudding

Chhena/paneer kheer or cottage cheese pudding

Rice kheer or pudding

Chakhao kheer

Our this week’s 148th #Foodiemonday bloghop theme is Eid special recipe.

My humble contribution is this sugar free sheer khurma.
I have made it without sugar or any artificial sweetener. Its naturally sweetened with dates and raisins. You can call it a guilt free treat. You will love it’s divine taste and aroma.
You can serve it hot or warm but I love it chilled. You can make it thick or thin as per your taste. I like it thick but if you want to make it thin just add little more milk to get your desired consistency.

Recipe

Milk – 4 cup + 1 tablespoon

Fine vermicelli – 1/2 cup, broken

Khoya or dried milk – 1/4 cup, optional

Ghee or clarified butter – 2 tablespoon

Chopped Dates – 1/2 cup, tightly packed

Cashew nuts – 2 teaspoon, sliced

Almond – 2 tablespoon sliced

Pistachio – 2 tablespoon, chopped

Chironji or charoli – 1 tablespoon

Saffron – a pinch

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Method

1. Soak Saffron in 1 tablespoon hot milk.

2. Heat 1 tablespoon ghee or clarified butter in a pan. Fry the raisins till puffed up and keep aside.

3. Now fry sliced cashew nuts, almond, pistachio and chironji or charoli. Fry till the dry fruits become light brown and keep aside. You can saute chopped dates too, I didn’t.

4. Add 1 tablespoon ghee in the same pan and fry the vermicelli on low heat. Stir continuously and fry till it becomes golden brown.
If you are using roasted vermicelli like me still fry them in ghee for a minute to get the flavour.

5. Heat the milk in a heavy bottom pan. When it starts to rolling boil simmer the flame. Simmer for 15 minutes.

6. Now add Crumbled khoya or dried milk and mix well. Add chopped dates, fried dry fruits, soaked Saffron and vermicelli.

7. Stir and cook until vermicelli becomes soft.

8. Switch off the heat. It will become thick when cool.

9. Add cardamom powder and rose water or essence. Mix well.

10. Garnish with fried cashews, pistachio, Saffron strands and date.
Serve warm or chilled.

Enjoy the delicious rich, creamy and aromatic sheer khurma or korma.

Notes

1. Sweetness is perfect for me but if you like more sweet you can add 1 – 2 tablespoon sugar in it.

2. If you like the consistency thin add some more milk at the end.

3. If you are using dried dates soak the dates overnight. Or boil with milk.

4. If you are on a restricted diet and don’t want to use ghee or clarified butter then you can fry the dry fruits in oil and add only one teaspoon ghee to fry the vermicelli for flavour and taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Sugar Free Carrot Bottle Gourd Fudge Or Barfi

Sugar free carrot bottle gourd fudge or barfi.
One more sugar free recipe for diet conscious people.
Why not serve some delicious sweets to diabetic people too? Diabetic people can also satisfy their sweet tooth. So make them happy with these guilt free sugar free barfi or fudge.

Contributing this post to 139 #Foodiemonday bloghop #healthydessert theme.

We all know that bottle gourd and carrot both have many health benefits. So today I am talking about only taste.
You don’t need to add any artificial sweetener in it.
Carrot and bottle gourd both have some sweetness. Dates and raisins are healthy option for natural sweetener.

So you can enjoy these delicious fudge without any guilt.
Diabetic people also have sweet tooth. They can also satisfy their sweet craving with these sugar free barfi.
Try and enjoy the delightful taste. You don’t need much ingredients to make it. Very easy to make yet delicious.

Recipe

Grated carrot – 1 cup

Grated bottle gourd or lauki – 1 cup

Milk – 4 cup

Chopped Dates – 1/2 cup

Raisins – 1/4 cup

Cardamom powder – 1 teaspoon

Method

1. Soak date and raisins in hot water.
Grind to make a smooth paste.

2. Grease a plate with oil or ghee.

3. Heat milk in a heavy bottom pan. Add grated carrot and grated bottle gourd. Mix and cook on low flame. Stir occasionally.

4. Cook till all the moisture evaporate.
Add dates and raisins paste. Mix well.
Stir continuously and cook till the mixture dried up completely.

5. Add cardamom powder and mix well.

6. Pour the mixture into greased plate.
Level with a spoon or your fingers.

7. Sprinkle chopped pistachio over it.
Keep it in refrigerator for 30 minutes.

8. Cut in your desired shape and serve. You can keep it in refrigerator for 5-6 days.
Enjoy…..
Stay tuned for more sugar free recipes.

Notes

1. If you want to make your barfi more sweet you can add 1 – 2 tablespoon date or raisins more.

2. You can use vanilla or any flavour of your choice instead of cardamom powder.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Litchi Fudge Or BurfiĀ 


Mango litchi fudge or burfi. 

A delicious sweet with the flavour of both mango and litchi. 

Its very easy to make. You need only khoya/mawa or reduced milk, sugar and cardamom powder with mango and litchi. 

I was born and raised in Bihar. And always tasted the best litchis of the country. Yes I am taking about litchis from Muzaffarpur. Large size juicy litchis with small seed. 

Muzaffarpur is famous for Shahi litchis and is known as the Litchi Kingdom.

There are numerous beauty and health benefits of litchi fruit, from aiding weight loss and digestion to treating influenza and reducing the signs of aging. 

It is highly rich in nutrients and offers numerous benefits for your skin, hair, and health that make it all the more irresistible.

Source

And mango is the most popular fruit in the world. We all know it as king of fruits. 

Now taste both of these delicious juicy fruits in this mango litchi fudge or burfi.

Recipe 


Mango – 1 cup chopped 

Litchi – 10 – 12

Khoya/mawa or reduced milk – 1 cup 

Cardamom powder – 1/4 teaspoon 

Sugar – 4 tablespoon or to taste

Ghee or clarified butter – 1 tablespoon 

Method 


Grease a plate with ghee or clarified butter and keep aside. 

Peel and remove the seeds of litchis. 

Grind the litchis with chopped mango. 

Cook the mixture on low flame. Add sugar. 

Stir continuously. 
At first add 2 tablespoon sugar. It depends on the sweetness of mangoes. Mine was not very sweet so I have added 4 tablespoon. 

When the moisture evaporate add ghee or clarified butter and khoya/mawa or reduced milk. 

Cook everything on low flame. Stir continuously. When it about to dried up taste and add more sugar if require. 

Cook until it becomes like a soft dough and leaves the sides. Switch off the flame. 

Add cardamom powder and MIx well. 

Pour the mixture in the greased plate. Spread and level the top with a spoon. You can sprinkle some shredded pistachio or almond over it. 

Keep it in refrigerator for 30 minutes.

Cut into equal shape.
Enjoy mango litchi mixed flavour in one fudge šŸ˜Š

Baked Dudh PuliĀ (Guest Post For Pushpita Aheibam)

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Baked dudh puli.

Puli is another name of pithe and dudh means milk in Bengali. Its very famous in Bengal. Different types of pithe are used to make in every Bengali homes on Makar Sankranti.

Its my first guest post and I am very happy because I am sharing this post with my loving sister, friend and very talented blogger Pushpita. Visit her blogĀ Ei Gi ChakhumĀ for different types of recipes, specially Manipuri cuisine along with fusion and regional culinary delights.

Pushpita is an Economist, a freelance writer, a doting mother, a homemaker, a very helpful person and a food enthusiast. Thanks a lot Pushpita for inviting me to write a guest post for Makar Sankranti. Wishing you a blessed year ahead.

In west Bengal its known as Poush Sankranti/Poush Parbon or Makar Sankranti. We celebrate it in the last day of Bengali month Poush.

Making of pithe or puli is must in every Bengali home to celebrate this harvest festival. Rice flour, coconut or date palm jaggery or khajur gur are mainly used in these special kind of sweets.

Dudh puli is basically rice flour dumplings stuffed with coconut, date palm jaggery or khajur/nolen gur, khoya/mawa or dried milk and dry fruits and cooked in date palm jaggery or khajur/nolen gur and cardamom infused milk.

The stuffing is same asĀ Gokul Pithe.

Puli or pithe in cardamom and Jaggery infused thick milk taste heavenly.

Now coming to the recipe.

We make this puli or pithe every year but never baked it. But Pushpita want the puli baked. So Pushpita here is a baked version of dudh puli for you šŸ™‚

RecipeĀ 



For rice dumplingsĀ 

Rice flour – 1 cup

Hot water – 1/2 cup

Salt – a small pinch

For stuffingĀ 
Khoya or dried milk Ā ā€“ 2 cup grated or mashed

Coconut Ā ā€“ 1 cup grated

Date palm jaggery/khajur gur Ā ā€“ 1 cup grated

Dry fruits of your choice

For thick milkĀ 


Milk – 6 cup

Date palm jaggery – 1/3 cup grated or broken into small pieces

Cardamom powder – 1 teaspoon

Shredded almonds and dry fruits to sprinkle

MethodĀ 

Heat a pan and add khoya or dried milk. Saute for some time. Stir continuously. Add the grated coconut and date palm jaggery.

If you donā€™t have this jaggery use sugar. Add 3/4 cup and mix well. Keep stirring. When the jaggery or sugar melted taste it then add more if require.
Add dry fruits. I usually use cashew nuts and raisins. You can use any dry fruits of your choice.
Saute till the mixture dried up completely.

Switch off the flame and let the mixture cool.

In a bowl mix rice flour and hot water. Mix with a spoon. Then knead well with hand quickly. Make a smooth dough.

Heat milk in a heavy bottom pan. When it starts to boil reduce the flame. Let it boil on simmer 30 minutes.

Take small balls out of the dough and make it flat with your palm. Stuff little khoya/mawa or dried milk, coconut and jaggery mixture in the middle. Seal the edges to make it semi circle or a cylindrical shape. My mom used to make it small cylindrical shape so I like to make it in that way.

Stuff all the dumplings.

Now add cardamom powder to the milk. Mix and add the dumplings one by one in the boiling milk. Stir gently to avoid breaking the dumplings. Let it cook for 30 minutes more Ā on simmer or until you get your desired consistency.

Add the jaggery and mix well. Its ready.

Place the dumplings on a ovenproof tray. Pour the thick reduced milk on it. Sprinkle shredded almonds on it. You can use any dry fruits of your choice.

Bake in preheated oven at 200Ā° on upper rack for 15 – 20 minutes or until the colour becomes light brown.

Serve hot. It will be soft before baking but becomes little hard when cool after baking. Reheat it to make soft again whenever you want to serve.
You can store it in refrigerator for 3 – 4 days. Just microwave for 30 – 40 second before serving.

You can skip the baking if you like. Serve stuffed rice dumplings in flavoured thick milk. It will be delicious without baking too.

Happy Makar Sankranti in advance to everyone šŸ™‚

MalpuaĀ 


I am very happy today. My little baby turned 1 year now. Its seems too fast and a wonderful journey. Posted 125 recipes in 1 year. And got lots of love and appreciation from all my foodie friends. Thanks a ton to the food group where I joined first, Chef At Large and all the friends of CAL for your encouraging comments.

A special thanks to Pushpita for helping, Ā encouraging and introducing me to this wonderful blogging world.

https://eigichakhum.wordpress.com

And lots of thanks and love to my daughter Suchismita Roy for encouraging me.

https://theretrospectiveprocrastinator.wordpress.com

Thanks to all of you for visiting my blog. Its possible only because of you. Loved your every comments.

Thanks again for your constant love and support. I would love to hear from you.

Janmashtami is around the corner. So our this week’s #Foodiemonday #bloghop theme is Janmashtami special. My contribution is a lip-smacking sweet dish malpua.

Malpua is everyone’s favourite in my home. Its basically a deep fried pancake. These are fried till the edges becomes crisp then soaked in sugar syrup and garnished with pistachios and served warm with rabri or thickened milk.

Malpua is an Indian sweet dish. Ā There are many variations of this sweet based on the region it is prepared.

It is served as a dessert or a snack and very popular in India and Bangladesh.

In West Bengal , Bihar, Uttar Pradesh, Maharashtra its made for the festival like Sankranti and Holi. In Orissa it is served as the prasad of Lord Jagannath.

Malpua is prepared in every Bengali homes. To make this lip-smacking dish you need only flour, milk, Semolina/suji, sugar, water and cardamom powder.

I am sharing my mom’s recipe. Soft in the middle and crisp outside yummy malpua.

RecipeĀ 


All purpose flour/maida – 1 cup

Milk powder – 1/2 cup

Semolina/suji – 2 tablespoon

Atta or wholewheat flour Ā – 1/4 cup

baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

milk – 2 cup

For sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – 1/4 teaspoon
Oil or ghee/clarified butter for frying

MethodĀ 


In a large bowl mix all purpose flour/maida, wholewheat flour/atta, Semolina/suji, milk powder and 1/2 teaspoon cardamom powder. You can add 1/2 to one teaspoon fennel seeds or saunf if you like. I have forgotten to add šŸ˜€

Add 1 and 1/2 cup milk gradually and mix well. Make a batter without any lumps and keep aside.

Add sugar and water in a pan and let it boil. When it starts to boil reduce the flame. Let it boil on low flame for 10 minutes. Stir occasionally. After 10 minutes switch off the flame and add the cardamom powder. Mix well.

Now give a good stir to the batter. It should be a flowing batter. If require you can add more milk. If you want your malpua thick and fluffy keep the batter thick. Don’t add extra Milk.

But for thin and crisp malpua make the batter thin by adding 1/2 cup more milk. Add baking soda and mix well.

Heat sufficient oil or ghee/clarified butter in a pan. Drop one ladle full in the middle of the oil. Fry it on low medium flame till the edges becomes crisp and brown. Flip it and fry the other side too.

Slide the hot fried malpua in the sugar syrup. Press with a spoon and flip it. Dip in the syrup with the spoon and remove it to a plate. Don’t keep it in the sugar syrup for long time. Just dip flip and press with the spoon and remove from sugar syrup.

Make all the malpua this way. Serve hot with rabri or reduced milk. You will love it without rabri/reduced milk too.

Enjoy the hot crisp malpua with your family and friends.

Its my mother’s recipe. I would love to dedicate this post for Mother’s Day. Happy Mother’s Day. My fellow blogger and friend Mayuri Patel from Mayuri’s Jikoni http://mayurisjikoni.blogspot.in/?m=1 wanted to compile some recipes dedicated to mothers for Mother’s Day. Loved the idea. Check out some more recipes of my fellow bloggers.

strawberry pomegranate swiss roll

Rajasthani bajrabajri raabdi

mango coconut mousse tart

crispy beetroot cutlet

aloo paratha

mogre ka sharbat

paal polirava puri paal poli

masala milk

apricot sweet rolls

matar kachori

mango cream cake

cornmeal lavender muffins

classic apple pie

mango mastani

mango ice creame with chocolate swirl