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Just because it is Diwali, doesn't mean that you can go all out with sugary, oily, rich food that Diwali is known for. Don't let this festive fervour hamper your weight loss goal. Here are some mithai recipes by BetterButter, an Indian recipes website. These mithais are made with nutritious ingredients you can indulge in guilt-free.
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Date and peanut laddoo: Roast 1 cup peanuts in a thick bottom wok on low flame till the nuts begin to crackle and the colour changes to golden brown. You can also toast the nuts in your oven. Set temperature to 150 degrees C and set the timer to 10 minutes. Leave the nuts to cool. Wash 1 cup of dates and chop them into small pieces. Remove the skin of the nuts. Grind the nuts to a fine powder. Transfer the dates to the wok. Add 1 tsp ghee. Soon the dates will begin to soften. Mash the dates with the back of the ladle. Add peanut powder and mix well. Turn off the heat. When the mixture is warm enough to handle, mix with your hands and mash to get a mixture with dough like consistency. Make walnut size laddoos. Store them in an airtight container.
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Dates and Apple Kheer: Heat milk in a deep non-stick pan and bring to a boil. Once it boils, add 1/3rd cup chopped dates and let it simmer for about 7-8 minutes. Then add cashews, raisins and almonds (8-10 each) and cook for another 2-3 mins. Let it cool down to room temperature. In the meantime, heat ghee in another pan and add 1 grated apple. Cook this mixture on a medium flame for about 8-9 minutes. Let it cool down to room temperature Once both our mixtures cool down completely, add the apple mixture to milk. Mix well and refrigerate for 2-3 hours before serving. Serve chilled.
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Eggless Butter less Dates Mini Bundt Cakes: Soak 150 g of unseeded dates in warm milk for 30 minutes. Once the dates milk mixture cools down, add 70g brown sugar and grind to make a smooth paste. Transfer the paste to a bowl. Add 2 tbsp milk to the paste. Add 1/4 cup oil and blend with wire whisk with 2 drops of vanilla essence. Keep the mixture aside. Sieve 1 cup flour and 1 tsp baking soda together, and then add these to the wet mixture, 1 tbsp at a time. Using spatula fold the mixture evenly without forming lumps. Preheat the oven at 180 degrees C. Pour the mixture into greased baking pan/moulds and bake the batter until done. Allow it to cool on wire rack. To prepare glaze, combine 100g white chocolate with milk , heat it on low flame [double boiler method] and stir it till it melts. Pour the warm glaze over cooled cake. Instead of glaze you may also dust the top of cakes with icing sugar.
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Oatmeal, Dates and Assorted Nuts Bars: Chop 1 cup assorted toasted nuts and keep aside. Grind 1 pack pitted dates in a food processor until for about a minute. It should form a dough like consistency and roll into a ball. Dry roast or toast 1/2 cup rolled oats in a non-stick pan for a few minutes. Place the oats, chopped nuts and dates in a bowl and set aside. In a small saucepan, warm 1/4 cup agave syrup and 1/4 cup peanut butter over low heat. Stir and pour over the oats mixture and then mix. Once thoroughly mixed, transfer to a dish/ pan lined with aluminium foil/ parchment paper. Flatten uniformly. Cover with aluminium foil/ parchment paper or plastic wrap, and let it set in the refrigerator or freezer for 25 to 30 minutes to harden. Remove the set bar from the dish and chop into smaller bars. Serve.
