Diwali 2024: Indian chefs share healthier ways to prepare festive sweets

Diwali 2024 is just around the corner and apart from vibrant festivities and rituals like lights colourful rangolis and family gettogethers the heart of the celebration lies in one of the most cherished traditions sweetsAlmost everyone loves to indulge in the world of ladoos halwas puran poli kaju katli and more around the festive season From crumbly ladoos to soft moist gulab jamuns each of these sweet treats not only carries deep cultural significance but also evokes a sense of nostalgia But all that sweetness can easily throw one off their healthy eating goals Is it possible to create sweets that are both healthy and delicious Can these healthier alternatives still wow your guestsUnderstanding the desire to enjoy guiltfree versions of classic sweets that still capture the essence of the season middaycom speaks to Indian chefs who share innovative and healthy takes on traditional sweetsOrange and walnut besan ladooFor those who like besan ladoo but are looking for a healthy twist try this orange and walnut besan ladoo ldquoThese ladoos bring a refreshing citrus twist to a traditional sweet With jaggery replacing refined sugar theyrsquore a healthier way to enjoy Diwali festivities with a burst of festive flavourrdquo says Chef Rupesh Ramnath MokalIngredientsBesan Gram flour ndash 1 cupGhee ndash 14 cupJaggery powder ndash 12 cupWalnuts chopped ndash 14 cupOrange zest ndash 1 tbspCardamom powder ndash 14 tspA pinch of saltMethodRoast the besan Heat ghee in a pan over low heat Add the besan and roast it for 810 minutes until it turns golden brown and releases a nutty aroma Stir continuously to prevent burningMix walnuts and cardamom Add chopped walnuts and cardamom powder to the roasted besan Mix well and turn off the heatAdd jaggery and orange zest Once the mixture cools slightly add jaggery powder orange zest and a pinch of salt Stir everything together until well combinedShape the ladoos While the mixture is still warm grease your hands with a little ghee and shape the mixture into small round ladoosCool and serve Let the ladoos cool and set Store them in an airtight containerTriLayer Halwa of Beetroot Bottle Gourd and CarrotEver thought of a Halwa dish with multiple layers According to Sous Chef Ashwin Kadam at Via Bombay ldquoThis trilayer halwa brings together the distinct flavours of beetroot carrot and bottle gourd in perfect harmony Itrsquos the essence of Diwalimdashvibrant festive and unforgettablerdquoIngredientsBeetroot grated 3 cupsBottle gourd grated 3 cupsCarrot grated 3 cupsMilk 6 cupsMawa ndash 1 12 cupsSugar 3 cupsGhee 9 TbspCardamom crushed 6Cashew 15MethodIn a pan sauteacute the grated vegetables beetroot bottle gourd and carrot in 1 tbsp ghee for 34 minutesAdd 2 cups of milk bring to a boil and cook until thickenedStir in 1 cup sugar and frac12 cup mawa and cook until the halwa turns glossy and leaves the sidesAdd cardamom garnish with cashews and remove from heatLayer each halwa in a glass one on top of the other and serve hot garnished with nutsDoodanche FovIf you are craving Goan flavours try Doodanche Fov Chef Anand Naik at Deltin Goa says ldquoDoodanche Fov is a comforting Goan dish that brings together the simplicity of poha with the richness of milk sugar and aromatic cardamom This warm creamy treat is a perfect balance of sweet and spice with a soft texture that melts in your mouth During Diwali its an ideal dish to share with family and friends in Goa symbolizing warmth and togetherness Garnish it with kesar or nuts for an extra festive touch making it a delightful addition to your Diwali celebrationsIngredientsPoha Flattened rice 1 cupMilk 2 cupsWater 2 cupsSugar 8 TbspCrushed cardamom powder Elaichi ndash 1 TspMethodStart by washing the beaten rice thoroughly under running water Soak it in enough water for 10 minutesOnce softened heat 1 cup of water in a saucepan over high heat Add the beaten rice and bring it to a boilAfter the water and beaten rice reach a boil pour in the milk Cook for 10 minutes stirring occasionally to prevent the mixture from sticking to the panAfter 10 minutes add sugar and stir until it dissolves Mix in the crushed cardamom powder allowing the Doodanche Fov to simmer for a few minutesTurn off the heat and serve For an extra touch garnish with chopped nuts or saffron kesar