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 – 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 😊

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
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Cherry Pineapple Kesari

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Cherry pineapple kesari.
A delicious aromatic pineapple and saffron flavoured halwa. Hint of cherry made this dessert more yummy.
Pineapple and cherry both are sweet so you don’t need much sugar to make it. I have used cherry, pineapple and dry fruits. You can add mango or any other fruit in it.
This beautiful and delicious kesari is a perfect dessert for festival. Saffron and little orange colour made this dish gorgeous. Isn’t it 😊

This easy to make yet delicious kesari is a famous dessert of South India.
Ganesh Chaturthi is around the corner. So this week our #Foodiemonday bloghop theme is Ganesh Chaturthi recipe. My humble contribution is this cherry pineapple kesari.
Ghee or clarified butter enhance the taste and flavour. You can add 1 – 2 tablespoon more ghee if you like. I have used little orange colour to make the dish attractive. But its optional, you can also make it without colour. And you can use milk instead of water or use half water half milk to make it.

Recipe

Semolina or suji – 1/2 cup

Sugar – 1/3 cup

Saffron – a pinch

Water – 1 & 1/2 cup

Cardamom powder – 1/4 teaspoon

Cashew nuts – 1 tablespoon or 12 – 13

Raisins – 1 tablespoon

Ghee or clarified butter – 3 – 4 tablespoon

Pineapple – 1/2 cup, small pieces

Cherry – 1/4 cup, chopped

Pineapple essence – 2 drop, optional

Orange food colour – little, optional

Method

1. Chop the pineapple and cherry in small pieces.

2. Heat water and sugar in a pan. Add saffron and stir. Let the sugar dissolve completely. Add little orange food colour and pineapple essence if you are using. Mix well.

3. Heat ghee or clarified butter in a heavy bottom pan.

4. Fry the cashew till light brown and keep aside.

5. Now fry the raisins. When the raisins puffed up immediately remove from ghee.

6. In the same pan add suji/rawa or semolina. Stir and fry on low flame.

7. Fry till the semolina becomes fragrant. Don’t make it brown.

8. Add chopped pineapple and cherry. Mix well.

9. Add hot saffron mixed sugar syrup. Stir continuously to avoid lump. Add the syrup slowly and carefully. It may splutter.

10. Cook on low flame till rawa/semolina or suji absorbed all the water.

11. Add fried cashew and raisins. Reserve some for garnishing. Remove from heat.

12. Add cardamom powder and mix well. You can add a dollop of ghee. See notes.
Garnish with cherry, fried cashew and raisins. Serve hot.

Notes

1. You can use mango or any other fruit to make your kesari.

2. Ghee or clarified butter enhance the taste and flavour so you can add 1 – 2 tablespoon ghee at the end if you like.

3. You can use milk instead of water or use half water and half 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.

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Hayagriva Or Hayagreeva Maddi Or Chana Dal Halwa

Hayagriva or Hayagreeva maddi or chana dal/Bengal gram halwa.
A very easy to make and delicious traditional sweet dish from Karnataka cuisine. No sugar added, its made of jaggery . Its usually made to offer to God as naivedya and served as prasad.

This delicious sweet dish from Karnataka cuisine is made of chana dal or Bengal gram, jaggery, ghee or clarified butter and dry fruits.

 

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Karnataka is a tapestry of colours, cultures, flavours, landscapes, timelessness and heart stopping beauty. It’s a place where vibrant worlds seamlessly meld into one another every few hundred kilometers. Sedate plains suddenly rise to dizzying mist covered hilly heights, and then plunge with careless abandon in a white-watered freefall to become languid rivers that flow past cities where time has stopped altogether. And cities where time rushes a relentless rush to keep up with the world; cities that sometimes escape into the deep quietude of thick forests and sometimes, stretches their arms wide open to embrace the sea. Host to some of India’s largest and most powerful dynasties, the state has across the centuries, carried a legacy of art and culture.

Karnataka is a gracious host and offers a spread that appeals to every palate. Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure. But that doesn’t begin to sum it all. The feast of the land includes Udupi, Mangalorean, Kodava and yes, Kannadiga, which again is a journey in itself – it varies with the geographical features. Even cereals vary and consumed in every imaginable and unimaginable form. To the uninitiated, some of the preparations might come across as bewildering, but no less delicious. Add to this, a highly evolved sweet tooth, and you get the deliriously wonderful concoctions, which are like nothing else in the world. With Karnataka, the pudding is the proof itself, and you see where the state gets its signature gusto from.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Karnataka cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Anu Kollon Who blog at http://entethattukada.blogspot.com
Anu gave me two interesting ingredients chana dal or Bengal gram and jaggery. And I gave her rice and coconut. Check out her Vegetable palav recipe she shared with these ingredients.

We loved its taste and now its a regular sweet dish for us. Usually it shouldn’t be dried up. But sometimes I have made laddu with leftover chana dal halwa and its also taste great. If you have some leftover you can try this. Make laddu and keep in refrigerator for later use.

Recipe

Chana dal – 1 cup

Jaggery powder – 3/4 cup

Ghee – 2 – 4 tablespoon

Cardamom powder – 1 teaspoon

Desiccated coconut – 1/4 cup

Almond – 2 tablespoon, sliced

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Water – 2 cup + 4 tablespoon

Method

1. Wash and cook the chana dal or Bengal gram for 4 – 5 whistle or till dal becomes soft. Check by pressing between your two fingers.

2. Let the dal cool down. Drain the water and mash roughly with a spoon or masher.

3. Heat 2 tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Fry cashew nuts till light brown and transfer them on a plate.

4. Then fry the the raisins. When raisins puffed up immediately remove from ghee and place on a plate.

5. Now fry the sliced almond, keep stirring and fry until light brown. Place the almonds with cashew and raisins.

6. In the same pan add jaggery powder and 4 tablespoon water.
Stir occasionally to melt the jaggery.

7. Add mashed dal and desiccated coconut.
Mix well.

8. Cook on low flame till the mixture becomes thick and creamy. Don’t let it dried up completely.

9. Add cardamom powder and fried dry fruits and 2 tablespoon ghee.

10. Mix well and remove from heat. Adding ghee is optional but it will enhance the taste and flavour.

11. Garnish with fried dry fruits and serve hot or cold.

Notes

1. You can use more ghee if you like. Ghee enhance the taste and flavour.

2. You can add very little clove and nutmeg powder in it for flavour.

3. Dal must be cooked properly.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Black Rice Pudding And Mango Parfait

Dairy free black rice pudding and mango parfait.
Pudding made of black rice or forbidden rice, coconut milk and organic jaggery powder.
If you want you can also make it with sugar or brown sugar.
Serve the pudding chilled or make it parfait with mango or any other fruit.

Black rice is quite popular in Asia. The black rice has a texture similar to brown rice, but with a more prominent nutty flavor.
Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Despite being less popular than brown rice or wild rice, black rice, known as forbidden rice, is an ancient grain that has even more impressive health benefits than most other closely related rice varieties.

Not only is it the type of rice that is richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

Black rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the US, Australia, and Europe, as people discover the numerous health benefits that whole grain black rice has to offer.
Source

You can get some more black rice recipes here. Click on the name below to get the recipe.

Black rice oats and beetroot pancakes

Gluten free black rice double chocolate cake

Stir fry black rice

Chakhao kheer

Its Monday again and this week’s 156 #Foodiemonday bloghop theme is ‘Any but white rice’. When Mayuri suggested the theme I decided to make something with black rice. I love the nutty taste of this rice.

Its a very simple, easy and quick yet delicious recipe. If you have boiled black rice, you can make it in a jiffy. I have made it with coconut milk and used organic jaggery powder to sweetened it. But you can use same amount of sugar or brown sugar if you like. You can use vanilla or any flavour of your choice.

Recipe

Black rice – 1/2 cup

Water – 2 cup

Coconut milk – 1 cup

Jaggery – 1/4 cup

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Oil to fry the nuts

Mango – 1, chopped in small cubes

Method

1. Wash the rice well.

2. Black rice takes longer time to cook so soak the rice 6 – 8 hours or overnight. Then microwave for 20 minutes on high power or pressure cook with water for one whistle, after that cook on low flame for 20 minutes.

3. Heat ghee/clarified butter or oil in a pan.
Add raisins. When the raisins puffed up, immediately remove from ghee or oil.

4. In the same oil fry the cashew nuts till light golden brown. Keep aside.

5. Now mix coconut milk and jaggery powder or sugar. I have used organic jaggery powder.

6. Cook on low flame till it becomes thick and creamy. Stir occasionally.

7. Taste the sweetness. If require add 1-2 tablespoon jaggery powder or sugar.

8. Add cardamom powder, fried raisins and cashew nuts. Reserve some for garnishing. Mix well.

9. Keep the pudding in refrigerator to serve chilled.

For parfait

10. In a glass add some mango cubes, layer with black rice pudding over it.

11. Repeat the layers till end. Top with mango cubes and fried cashew and raisins. You can sprinkle little desiccated coconut over it.
Serve chilled.

Notes

1. You can use sugar or brown sugar instead of jaggery powder.

2. You can use any fruit of your choice instead of mango.

3. You can add roasted almond, pistachio or any dry fruit.

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

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 Carrot Cake / Diabetic Friendly Cake

Sugar free dairy free eggless carrot cake.
A cake with whole wheat, soya bean flour and only 2 tablespoon oil. Sugarless and butter less diabetic friendly cake.
Sugar free yet delicious. Even you don’t recognise its sugar free. So its a perfect cake for diabetic and diet conscious people. Yes a guilt free treat for health watchers 😊

Diabetes is a global epidemic nowadays.
An estimated 285 million people worldwide are affected by diabetes.
Source

Maintaining a healthy diet and lifestyle is very important to control blood sugar level.
But we have to make something for diabetic people for their sweet craving. So tried this cake for them. A guilt free cake made with shredded carrot, orange, dates, walnuts and raisins. These ingredients made this cake enough sweet. So a cake with whole wheat flour, soya bean flour, carrot, orange, raisins and walnuts definitely a healthy option to satisfy your sweet tooth.

You don’t need butter to make it. I have used only 2 tablespoon olive oil in it.
Diabetic or diet conscious people everyone can enjoy this guilt free cake.
You can increase the amount of oil 1/4 to 1/2 cup if you want your cake more moist. Oil or butter provide moistness. But if you are making it for diabetic or diet conscious people don’t increase. The cake is delicious with only 2 tablespoon oil.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Chopped dates – 1 cup

Raisins – 1/2 cup

Chopped walnut – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Shredded carrot – 1 & 1/2 cup

Orange juice – 1 & 1/2 cup

Orange zest – 1/2 teaspoon

Vinegar – 1 tablespoon

Olive oil – 2 tablespoon

Carrot juice – 1/3 cup

Almond to garnish

Method

1. Grease a cake tin. Dust with flour and keep it aside.
Preheat oven at 170° for 10 minutes.

2. Soak dates and raisins in hot water. Use water just to soak not too much.
Let it cool down and grind to make a smooth paste.

3. In a bowl sieve whole wheat flour, soyabean flour, baking powder, soda, cinnamon powder and cardamom powder.

4. In a large bowl mix oil, date and raisin paste, orange juice, orange zest and vinegar. Mix well.

5. Add all the dry ingredients gradually and mix well.

6. Add shredded carrot and mix.
Add carrot juice as require to make a thick but flowing batter.

7. Fold in chopped walnuts.
Pour the batter into the baking tin. Tap the tin gently. Garnish with almond.

8. Bake in preheated oven for 25 – 30 minutes or until the toothpick comes out clean.
Let it cool down completely before slicing.

Stay healthy stay happy!!
Happy baking 😊

Notes

1. You can make this cake with only whole wheat flour or refined flour or mix of both flour.

2. You can use 1/4 to 1/2 cup oil instead of carrot juice if you want your cake more moist. But if you are making it for diabetic or health conscious people don’t increase oil.

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Date Raisin Jaggery Chutney With Aam Papad/Amsotto Or Mango Bar

Date raisin jaggery chutney with aam papad/amsotto or mango bar.
Chutney taste tangy, spicy, sweet in one word super yummy.
Serve it with lunch or dinner, aroma of this chutney definitely make you hungry.
Try and enjoy the heavenly taste.

You can get some more different chutney recipes here.

Peanut chutney

Mango raisin chutney

Onion tomato chutney

Water chestnut chutney

I have used date or khajur, raisins, dried mango sticks, jaggery or gur, aam papad or mango bar, chilli powder, black salt and roasted mixed spice powder or bhaja moshla in it.
Roasted mixed spice powder makes the chutney spicy and delicious.

Recipe

Date or khajur – 1/2 cup, chopped in thin slices

Raisins – 2 tablespoon

Dried mango sticks – 1/4 cup

Jaggery or gur – 1/2 cup, powdered or grated

Aam papad or mango bar – 1/2 cup, cut into 1/2 inch cubes

Dry roasted powdered spices – 1 & 1/2 teaspoon

Black salt – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Water – 1 cup

Method

Clean and soak the raisins and dried mango sticks in water.
Cut the dried mango sticks into 1″ pieces.

Heat jaggery with 1 cup water. When it starts to boil simmer the flame.

Add chopped dates, aam papad or mango bar, dried mango sticks, black salt and red chilli powder. Mix well and cook on low flame.

Cook till the mixture becomes thick and dried mango sticks and dates becomes tender. Stir occasionally.

Mixture should be thick don’t dried up completely.
Add 1 & 1/2 teaspoon dry roasted spice powder or bhaja moshla.
Get the roasted spice powder recipe here

Mix well and switch off the flame.
Taste and adjust the seasoning.

Chutney is ready. Let it cool down.
Enjoy the spicy tangy delicious chutney with your lunch or dinner. Or serve it with stuffed paratha in breakfast.

Notes

1. Kashmiri red chilli powder is optional. Added it for colour. You can omit it if you want.

2. You can use cashew nuts in the chutney with raisins if you like.

3. If you want your chutney less spicy use 1 teaspoon dry roasted spice powder instead of 1 & 1/2 teaspoon.

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Chhena Poda Or Baked Cottage Cheese 

Chhena poda or baked cottage cheese cake.

Yes a cake but you don’t need flour or baking powder to make it.

Chhena poda is a dessert made of cottage cheese from Odisha. Its literally means roasted cheese in Odia language.

Its a very delicious baked dessert, made of fresh cottage cheese or chhena/paneer sugar, cardamom, cashew nuts and raisins. Flavour of cardamom and caramelised sugar made this dessert heavenly.

This week’s 122nd #Foodiemonday bloghop theme is #Odiacuisine.

My contribution is this delicious chhena poda. Adopted the recipe from my fellow blogger and a dear friend Alka Jena who blog at

Culinaryxpress

Visit her blog for many amazing recipes. Thanks Alka for the suggestions.

To make this chhena poda or baked cottage cheese better use homemade fresh cottage cheese or paneer. Its very easy to make. Just blend cottage cheese, sugar, cardamom powder, little milk or whey, cashew nuts and raisins till smooth and bake with caramelised sugar syrup.

Recipe
Paneer or cottage cheese – 2 cup, crumbled

Sugar – 1/2 cup + 2 tablespoon

Cardamom powder – 1 teaspoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Milk or whey – 4 tablespoon

Ghee or butter for greasing

Sugar for caramelization

Pistachio to garnish

 

Method


1. Preheat the oven at 180°.

2. Fry cashew nuts and raisins lightly.

3. Blend paneer or cottage cheese, sugar and cardamom powder. Mix well.

4. Add milk or remaining whey of paneer. Blend till the mixture becomes smooth. Taste and adjust sugar if required. I like less sweet.

5. Add fried cashew nuts and raisins. Mix well.

6. Grease a baking pan with ghee or butter. Spread 1 tablespoon sugar and heat the pan till sugar caramelise.

When sugar caramelised switch off the flame.

7. Tilt the pan to spread the caramelised syrup all over the base.

8. Pour the paneer mixture over it.

Spread evenly with a spoon or spatula.

9. Bake in a preheated oven at 180° for 35 – 45 minutes.

10. To check insert a toothpick in the middle. If the toothpick comes out clean chhena poda is ready.

11. Take out the pan when hot and invert it on a plate to take out.

If it becomes cold sugar syrup at base will be hard and it will be difficult to come out intact.

12. Garnish with pistachio. Serve delicious chhena poda or baked cottage cheese hot or cold.

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