TIPS ABOUT SOME GUILT-FREE INDULGENCE?

Deepavali without sweets is as unthinkable as a birthday without a cake. At a time when everyone tries to keep a check on the extra calories, is it possible to indulge in guiltfree sweet delicacies? We say, it definitely is! Here are a few easy-to-make, low calorie desserts that will help satisfy your sweet tooth without having to worry about piling on the pounds.

BADAM PHIRNI

• A traditional favourite, badam phirni is a must-have on festive occasions. 
• To start, soak about five tablespoons of rice in water for half an hour. 
• Remove the water and grind the rice to make a smooth paste. 
• Dilute the rice paste in half a cup of water and set aside. 
• Boil five cups of skimmed milk in a non-stick saucepan. 
• Reduce heat and add the diluted rice mixture to the milk. 
• Cook on a medium flame for about five minutes or till the mixture thickens. 
• Stir continuously. 
• Add some grated jaggery, crushed almonds and green cardamom powder. 
• Reduce heat and cook till the jaggery has completely dissolved. 
• Remove from heat and mix with rose water. 
• Pour into separate serving bowls. 
• Garnish with pistachios. 
• Chill in the refrigerator for an hour before serving.

LOW-CALORIE KHEER

• The creamy rice pudding makes for a delicious dessert. 
• To make it, dry roast a cup of broken wheat and pressure cook this for 10 minutes with two cups of water. 
• Add a litre of milk, some powdered jaggery, half a kilo of diced dates and cook for at least an hour till it is reduced and thickened. 
• Then add powdered cashew nuts and green cardamom powder and cook for five minutes more. 
• Decorate with silver vark while serving. Enjoy this low-calorie kheer. It can be had hot or cold.

KALAKAND

• To make the sweet, boil the milk in a large, thick-bottomed kadai till it thickens slightly. 
• Add a little alum to the thickened milk and stir continuously till the milk becomes grainy. 
• Cook till most of the moisture evaporates and a solid mass remains. 
• Add the about four tablespoons of sugar and mix well. 
• Cook for five or 10 minutes longer till the mixture thickens again. 
• Grease an aluminium tray with some ghee. 
• Pour the milk mixture into the tray and level the surface. 
• Sprinkle the thinly sliced pistachios on top. 
• Leave to set for a few hours in a cool, dry place. 
• When completely set, decorate with silver vark and cut into squares or diamonds.

CHOCONUT BANANAS

• Talk about a dessert with a twist! 
• To make this, take four bananas, peel and then slice them into diamonds. 
• Chill a silicon sheet. 
• Melt two cups of dark chocolate in a microwave at 60 per cent for two to three minutes. 
• Meanwhile, dry roast 15 almonds, cashewnuts and walnuts on low heat till they are crisp. 
• Cool slightly and put them in a mixer jar. 
• Add pistachios to the hot pan and let them dry. 
• Add them to the rest of the nuts. 
• Remove the chocolate from the oven and whisk till smooth. 
• Grind the nuts coarsely and transfer to a bowl. 
• Add about three tablespoons of desiccated coconut and mix well. 
• Pick up each banana piece with a fork, dip in chocolate and roll it in the nut-coconut mixture till it gets well coated and place this on the silicon sheet. 
• Some pieces can be dipped only in chocolate and kept on the sheet. 
• You can sprinkle a little of the nut-coconut mixture over some of these. 
• Keep in a refrigerator to set. Serve chilled.

Courtesy:
http://epaper.timesofindia.com/Default/Scripting/ArticleWin.asp?From=Archive&Source=Page&Skin=TOINEW&BaseHref=TOIM/2013/11/02&PageLabel=34&EntityId=Ar03400&ViewMode=HTML