COCONUT FUDGE / NARIYAL BARFI & LADOO – KETO | PALEO | DIABETIC FRIENDLY

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Desserts on a diet? Why not? We all crave them especially when we start to follow a healthy lifestyle, right? I’ve been there too, but ever since I’m on a restrictive diet, I find myself eating more desseets than I did earlier. Luckily they are all free from refined sugar and unhealthy carbs. But here in India its easy to find healthy alternatives to cake and pastries but when it comes to Indian Sweets, not many places offer refined sugar free Indian Mithai (desserts). And during festivals, you just cannot say no to sweets. So I wanted to share a quick, easy, healthy and super divine tasting Nariyal ki Burfi / Ladoo recipe which you can enjoy guilt-free on any day. Whether the diet is for a Diabetic, Keto, Paleo or general well-being, you must try these Coconut treats. Also they are Gluten Free. For Dairy Free, Lactose Intolerant and Vegan, avoid Ghee and use Coconut milk instead of Cream. These coconut squares can also be made into cute ladoos. The preparation remains the same, with just a little change towards the end. So let’s make Coconut Fudge & Coconut Ladoos!

INGREDIENTS
100 grams fresh or dry grated coconut
1 Tbsp Ghee (Optional)
1 Tsp Cardamom Powder
3-4 Tbsp Thick Coconut Milk or Milk Cream
1 Pinch Salt
Erythritol as per taste
Chopped/Slivered Almonds (Optional)

METHOD

  • In a pan, heat some ghee. If you are Vegan you can skip this. I like the flavour of Ghee in sweets and choose to add it.
  • Add grated coconut. You can use dry or fresh. I’ve used fresh here.
  • Roast on medium heat until most of the grated coconut turns brown. Scrape off what sticks to the bottom.
  • Now add Coconut Milk or Fresh Dairy Cream. I used a mix of both. skip Dairy Cream for Vegan & DF diet.
  • Mix everything very well and let this cook for a couple of minutes more.
  • Now add in your favourite sweetener. I’ve used Erythritol. You can use Stevia or a mix of both. Or you can use Jaggery. And of course Sugar if you are not following a healthy diet.
  • You’ll notice that the the coconut shreds will not longer stick to the bottom of the pan and will start looking a little glossy too.
  • Add in the powdered Cardamom and cook for a few more minutes until most of the moisture has been absorbed.
  • You can also add your favourite nuts like Almonds chopped or slivered. I haven’t added them.
  • Now if you are making barfi, just transfer this into a flat dish. Even out and smoothen the top and let it set in the freezer for 10 mins. Take it out, cut into squares and enjoy.
  • If you are making ladoos, you might need to roast this even more until there is no moisture left when you press down the mixture. Let it cool down a little, then grease your palm and roll this into tiny balls.
  • You can roll the Ladoos in some dessicated coconut too.
  • If it’s too hard when taken out of the fridge, microwave for 10-20 seconds and enjoy juicy burfi/ladoo guilt free.
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Right after taking out of the freezer. Well set.
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After microwaving for 20 seconds. Moist and glossy.
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Divyashree Mangalorkar Gupta
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BADAM HALWA | ALMOND PORRIDGE – KETO | PALEO | DIABETIC FRIENDLY

Another super easy recipe for those days when you are in no mood to cook anything for yourself or when you crave something sweet and have nothing around. And this healthy take on one of the most famous Indian Desserts, Suji Ka Halwa or Sheera, takes only about 10 mins to make. Being Keto, Paleo, Diabetic Friendly, Gluten Free and Anti-Inflammatory, almost anyone can enjoy this Halwa guilt-free. It’s super nutritious (healthy fats, fibre and protein) & packed with flavours. So do try this one out and let me know in the comments below if you enjoyed this recipe.

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Continue reading “BADAM HALWA | ALMOND PORRIDGE – KETO | PALEO | DIABETIC FRIENDLY”

SUJI HALWA | PINEAPPLE SHEERA | KESARI BHAAT | SEMOLINA DESSERT

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Semolina is a such a versatile grain thats made after milling wheat! Though it’s devoid of bran and wheat germ and has super high gluten content, it still is nutritious – it being a good source of phosphorous, magnesium, vitamin b-complex and low in sodium. This is one such ingredient that tastes amazing when made savoury or into a sweet dessert like this sheera! You may dislike the savoury Upma but most of you love eating this common Indian sweet dish made in almost every household for festivals and gatherings and especially served at temples too. It goes by many names (title says it all) in different parts of our country, India and is made with variations using kesar, nuts or even pineapple. It takes very little time, so those looking for a quick dessert fix, look no further! This one’s an effortless dessert recipe and you won’t have to shop for ingredients – most will be readily available in your kitchen.

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INGREDIENTS
1 Cup Semolina (Suji/Rava)
3/4th Cup Ghee
2 Cups Water
1/2 Cup Sugar or as per taste
1/2 Tsp Cardamom (Elaichi) Powder
4-5 Dry Fruits of your choice (Almonds, Cashews or Raisins)
1 Pinch Saffron Strands (Kesar) – Optional

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METHOD

  • Dry roast Semolina in a deep pan for 3-4 minutes on high heat.
  • Reduce flame and add Ghee. It may look like a lot of ghee, but you don’t eat this often. So go ahead.
  • Keep stirring for a few more minutes until the semolina changes colour to a light brown.
  • At this point you can carefully pour water into this and stir in quickly.
  • Make sure the flame is on low. Soon you’ll see that the water will start getting soaked into the semolina.
  • Add in the saffron strands, powdered cardamom and chopped nuts. You can mix saffron with a little water and then mix in so it gives a nice yellow orange tinge to the sheera.
  • Once the water is well absorbed, add in the sugar and mix everything well.
  • Cook this only until the sugar melts and immediately switch off the gas. the longer you keep, the harder the halwa will turn and you don’t want that. You’re looking for moist sheera.
  • If you are planning to make Pineapple Sheera, you can cook pineapple pieces in ghee along with nuts and add in separately roasted semolina and water afterwards, followed by sugar until everything comes together.
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ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com