New Delhi, Jan 21: If you are true fan of desserts but the rise in calorie count is stopping you from digging into them.
Then stop worrying here are some no-calorie dessert recipes provided by Abhay Sharma, COO of Menchie’s which will are both healthy and tasty.
1. Sweet Potato Halwa:
Sweet potato or shakarkandi is an excellent main ingredient for this dish as it is a rich source of Vitamin A and C and dietary fibers. Adding a dash of dry fruits will boost both the deliciousness as well as the health quotient of your halwa.
Ingredients: Three medium-sized sweet potatoes, three to four cups low-fat milk, one tablespoon sugar substitute, one tablespoon ghee, one quarter teaspoon cardamom powder, a little saffron, two tablespoons chopped almonds and pistachios
Recipe: Put the washed sweet potatoes into a pressure cooker and let the whistle sound 3 or 4 times. Alternately, heat the potatoes in a microwave on high power for 5 to 7 minutes. Once they have cooled down, peel and mash them.
Next, heat some oil in a non-stick pan and sauté the mashed sweet potatoes for a couple of minutes. Add milk, the sugar substitute, cardamom powder and half a cup of water to the pan, leaving the mixture to simmer for a few minutes, being careful not to dry the contents out. Serve hot after adding saffron and dry fruits.
2. Kele Ki Barfi:
Barfi is always a favorite sweet dish and adding some bananas to the mix will ensures that you can serve all your friends a potassium-rich, sumptuous dessert.
Ingredients: Three raw bananas, half a teaspoon of turmeric powder, two teaspoons of cumin seeds, two teaspoons of split black lentils (urad dal), four whole dry, red chillies, 12 curry leaves, a quarter tablespoons of asafoetida (Hing), two tablespoons freshly grated coconut, two teaspoons of oil and salt to taste, a quarter cup of chopped coriander
Recipe: Add the chopped bananas to a pan containing a quarter cup of water, turmeric powder, and salt. Cook this mixture till the bananas become tender and the water dries up. Heat some oil in a pan and add cumin seeds and urad dal, allowing the seeds to crackle.
Next, add the dry red chilies, curry leaves, and hing, stirring for a few seconds. Now add the cooked bananas and coconut to the mixture and cook over a slow flame for five to seven minutes. Garnish with coriander and serve hot.