A HEALTHY TWIST TO INDIAN SWEETS

 

Whenever you think of the word Indian sweets then it makes you think about fat-

laden, calorie-rich, extra-sweet foods. In the seasons of festivals try to make modern

version of sweet dish which reclaim tradition and does not ruin your health.

Indian calendar is full of festivals like janmashtami, Ganesh Chaturthi, Eid, Dusherra,

Diwali. And festivals are the great opportunity when all of our family and friends

come together and have an enjoyment.  Shopping celebrations and camaraderie is

one part of celebrations but another part that adds a festive mood to these festivals

is delicious, pretty laid out festive food. Our Indian chefs are trying their best to

spread the Indian festive mood to every corner of the world by coming up with new

forms of sweetdishes. We all have tasted all mithais like jalebis, besan ke ladoo, kaju

katli and gulab jamuns, though some of the people who live out of Indian might not

have tasted these sweet dishes but on their visit to India they must try out these

sweet dish recipes.

 Some of the sweets like gulab jamun  are served as sweet dish after dinner and lunch. 

The  taste of  sweets  in  India  spells delight and helps  in  remembering our old days of 

childhood when we used to get crazy by just hearing the word mithai (Indian Sweets). 

What’s tricky is there in Indian Mithais that our mouth waters every time we listen to 

the word Mithai.  Taking  into account  our  health  considerations along with  the  taste 

some people will avoid eating these sweet dishes. But we have to work out on these 

considerations so that the people who are avoiding these sweet dishes have a chance 

to taste these sweet dishes. Chefs of Indian origin have tried their best to fuse some of 

the  sweet dish  recipes with  Indian and modern  ingredients which are  low on  calorie 

meter. 

Some of the new versions of the mithais (Indian Sweets) are as follows:

BARFI WITH CARAMEL OR COCOA

Basic barfi is to be made by spreading a layer in a deep, square dish.

The top is to be made with a thin layer of salted caramel but be sure

that caramel is cooked properly and is not hard and a thin layer of

dark chocolate is to be spreaded on the top. The barfi is to be cut down

and now it is ready to serve. Test out for different version of the barfi by

adding some cocoa to the almond barfi mixture along with some pieces

of dried cherry on the top of the finished pieces. More chocolate can be

added for delicious “black forest barfi.”

BESAN LADOO WITH PEANUT BUTTER

You might have been irritated while making a ladoo into ball.

Crunchy peanut butter can be added to praise the nutty flavor of

the roasted besan. The mixture is to be spread in a thick layer on

the greased tray and is to be cut down into small squares or

diamond shapes on cooling. If you found that little melted

chocolate can be drizzled out then wait for sometime so that it

can set properly.

RASMALAI WITH STRAWBERRY COMPOTE

This is one of the great dessert like a blank sheet and you can be

as creative as much you can with the flavor. Try out the normal

rasmalai with the new flavors such as real vanilla seeds and

rose water and just delicate, subtle the flavors that are sweet in

themselves allow cutting back down the sugar.  Now the

rasmalai is to be served with bright, bold strawberry compote,

for small amount of flavor and color.  

THE MODERN JALEBI

It must be hard when you treat yourself with deep fried, sugar-soaked

mithai but it will be more hard to say no this mithai. Funnel cake is the

less guilty and much lighter version of the jalebi. The basic egg free

pancake is to be made and some saffron and cardamom is to be added.

This is to be fried in same way as the jalebi is fried so there is no need

of waiting for getting it ferment just go straight way in the funnel or

piping bag and make the rings in the hot oil. After cooking transfer it

to kitchen paper so that the oil can be drained and is to be placed on

the plate and little sugar is to be sprinkled. Serve with fresh berries. 

BAKED GULAB JAMUN

Gulab jamun is the favorite of most of the people. Baked Gulab jamun

are equally delicious as normal gulab jamun. The dough is to be made

and is to divided into equal portions and pressed into greased cupcake

tin. The cupcake is to be baked for 20 minutes at 180 degree Celsius

and till time the cake is baked make the syrup. Once the gulab jamun

are baked these are to be removed from the tin and to be placed in the

syrup. Maybe the shape of the Gulab jamun will be different from the

regular shape but their taste is great.  

COCONUT BARFI WITH LIME ZEST

Gulab jamun is the favorite of most of the people. Baked Gulab jamun

are equally delicious as normal gulab jamun. The dough is to be made

and is to divided into equal portions and pressed into greased cupcake

tin. The cupcake is to be baked for 20 minutes at 180 degree Celsius

and till time the cake is baked make the syrup. Once the gulab jamun

are baked these are to be removed from the tin and to be placed in the

syrup. Maybe the shape of the Gulab jamun will be different from the

regular shape but their taste is great.  

CHIKKI SERVED WITH DRIED FRUITS

This recipe is one of the healthiest and it is quick and easy recipe to

prepare. Different types of nuts can be used (as much as you can) but

don’t forget to dry roast them before using to get the best flavor. Chikki

can be made quite brittle so that it can be spread thinly before

breaking it into large, odd sized pieces. Now it can be served with a

balanced on the top of the scoop of the ice cream which is surrounded

by steamed dried fruits.

MUST DO1. Glasses or cupcake wrappers should be used to present mithai in if

you want to keep the serving size small.

2. Decorate the glasses with fresh fruits and use different styles of cup

cakes that comes in variety of colors.

3. If the sweet dish is to be gifted then it is to be wrapped in boxes and

jars.

4. While selecting the packaging paper make sure that it does not

leave stains on it and paper should be food grade so any dyes or

colors should not be transferred into the mithai.

5. Tying beautiful big bows which will make it super special gift with

a personal message.

TIPS TO KEEP IN MIND1. The presentation of Mithai should be kept Simple and deliciousness

will be more appreciated than confusion with the lots of varieties.

2. Some of the mithais are prepared days before so that time can be

utilized for your advantages so that there is no rush on the last

minute.

3. Dried fruits and nuts should always be present in the pantry for

emergencies through which you can beat up something delicious at

the moment.

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