Diwali 2019: Check out 4 yummy and easy healthy Diwali sweet treats

Diwali, the festival of lights, is just around the corner and preparations for the same are in full swing. The 5-day festival starts off with Dhanteras and ends with Bhaubij. This year Dhanteras, Narak Chaturdashi, Diwali, New Year and Bhaubij will be celebrating on October 25, 26, 27, 28 and 29 respectively. With Diwali comes finger-licking snacks and sweets as well. However, unhealthy bingeing makes our health go toss. Instead of unhealthy ones, this time around go for healthy sweets that you as well as your friends and family can devour. Today, we are talking about healthy sweetmeats that you can prepare with easily available ingredients and in a jiffy. Read on to know the recipes right below.

Chikki Bites
These chikki bites are not only lip-smacking but also very healthy as they are packed with many nutrients. Made with the nuts, seeds, dates and coconut oil, these healthy chikki bites will help you look fit and fab this Diwali. Check out the ingredient list and method right below.

Ingredients

2/3 cup of unsalted almond or peanut butter, or your favorite nut/seed butter 
1/2 cup of honey can be substituted with coconut nectar, 2/3 cup of date paste or brown rice syrup 
1 tablespoon of coconut oil, optional but recommended since it helps the bars hold better together 
2 cups of oats 
*2/3 cup of almonds chopped 
2 Tablespoons of whole almonds 
1/3 cup of unsweetened shredded coconut that can be substituted with crispy rice cereal 
A pinch salt and ground cinnamon 
1 teaspoon of pure vanilla extract 
Chocolate chips 
Dry fruit 
Flax seeds 
Chia seeds 
Sesame seeds 
Pumpkin seeds 

Method

Line a pan with parchment paper and set aside. In a large pot, melt almond butter, honey, and coconut oil (if using) over medium heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened about 2 minutes. Remove the pot. (At this point, you can add vanilla, cinnamon and salt, if using). Fold in oats, shredded coconut, and chopped almonds. Reserving the whole almonds for topping. Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press the reserved whole almonds down into the bars, space them apart evenly. Press in some chocolate chips or any other add-ins of your choice. Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.

Apple Basundi
Basundis are classic dessert treat that many Indians devour during the festival. Also, basundis are the best way to beat the October heat. Read on to know ingredients and methods.
Ingredients:-

Toned milk: 500 ml
Saffron (Kesar) strands soaked in 2 tablespoon of warm milk: 7-8 strands
Cardamom (elaichi) powder¼ teaspoon
Freshly grated apple: 1 cup
Chia seeds (soaked in 2 tablespoons of milk) 
1 teaspoon of sugar substitute: 4 sachets of  1 gm each
Lime juice: ½ tsp
Sliver Almonds and Pistachio: 2 pieces of each

Method:

Boil the milk in a broad-bottomed non-stick pan. Reduce the flame and cook for approximately 1 hour (till the volume is reduced to half ), while stirring occasionally. Add 3 sachets of sugar substitute and cook on a slow flame for approximately 25 minutes (or till the milk thickens like rabdi), continue stirring. Add the cardamom powder and cook on a low flame for another 20 minutes. Once its cooked, switch off the flame and let it cool. Heat a small non-stick pan. Add the grated apple, 1 sachet of sugar substitute and 1 tablespoon of water. Mix well and cook on a medium flame for 2 to 3 minutes. Remove from flame and when its cool, add it to the milk mixture with soaked chia seeds. Serve chilled, garnished with slivers of almonds and pistachio.

Quinoa Phirnee
Phirnee is yet another classic dish that is quite common in Indian households. However, this time around one can go for the healthy version of the dessert by giving it a new twist of Quinoa. Yes, this may sound boring to you but you have to believe me this taste as good as the original. Read on to know the recipe.

Ingredients:

1 cup of Hot water 
1 cup of Sugar substitute/Stevia 
¾ cup of Cardamom powder 
1 teaspoon of Skimmed milk
2 cup of Condensed milk or mawa/khoya
 ½ tablespoon of Ghee 
½ tablespoon of Saffron strands 
¼ teaspoon of Sliver Almonds and pistachio 
5-6 pieces of Blueberries

Method:

Heat ghee in a saucepan. Once the ghee becomes warm, add quinoa to it. Roast the quinoa till it becomes light brown. Add 1 cup hot water and bring it to boil. Once the water is reduced to half, add 2 cups of hot milk to it and then add saffron strands to it. Let the quinoa and milk mixture come to boil. Reduce the flame and let it simmer for 7-8 minutes till perfectly cooked. Add sugar substitute and cardamom powder. Stir well and cook. Add condensed milk. Let the mixture simmer for 5 minutes. Then turn off the flame. You can serve hot or cold. Garnish it with nuts and blueberries.

Jowar Dates Ladoo
These ladoos are not only bursting with flavor but also easy to make and very nutritious. Read on to know the recipe.

Ingredients:

Jowar Flour: ½ cup
Dates- seeds removed and chopped
10-12- Chopped nuts (almonds and walnuts)  
½ cup of Ghee
2 teaspoon of Flaxseeds 

Method:

Dry roast jowar flour in a pan or kadhai for 5-8 minutes or till golden brown. Make sure it does not burn. Remove from the flame and keep aside. Add chopped dates and water in a pan. Stir well on low-medium flame. Once the water is absorbed and dates become mushy, add roasted jowar flour and chopped nuts. Stir well for 2 minutes on low flame. Remove from the heat and keep it aside. Don’t let it come at room temperature otherwise, you will not be able to make ladoos. Grease your palm with ghee and start making round shaped balls (ladoos). Store in an airtight container.

The recipes are by celebrity chef, TV host, food stylist, artist and cookbook author Ananya Banerjee.