Low calorie desserts

Festivals and sweets are synonymous. However, such is life that you can’t have your cake and eat it too.  At My Health Guardian we understand your life and its complexitioes. We have brought low calorie sweets for your sweet palate. Go ahead indulge and remain guilt free.
Kesari sweet yoghurt

Ingredients

• 2-1/2 teacups skim milk
• 2 teaspoons skim milk powder
• 1-1/2 teaspoons fresh yoghurt
• 4 teaspoons sugar
• 2 pinches cardamom powder
• 2 pinches saffron

Method

1. Add the skim milk powder to the prepared milk and mix well.
2. Cool or heat the milk until lukewarm and add the yoghurt, sugar and cardamom powder.
3. Warm the saffron, add 2 teaspoons of the milk mixture and stir until the saffron dissolves.
4. Add the dissolved saffron to the milk and put to set in a closed cupboard.
5. When set, place in the refrigerator.
6. Serve cold

Sandesh

Ingredients
• 100 grams freshly made paneer
• 2 table spoons milk
• 4 teaspoons powdered sugar a few drops rose or kewra essence (optional)
• Silver foil or fruit pieces for decoration

Method

1. Blend all the ingredients in a mixture.
2. Spread on a serving plate and decorate with silver foil or fruits.
3. Cool.
4. Cut into decorative pieces and serve

Carrot Halwa

Ingredients
• 300g carrots
• 400ml skimmed milk
• 50g (5 tablespoon) sugar
• 2 chopped almonds
• 1/4-tablespoon cardamom powder

Method

• Take the carrots and wash them properly.
• After having washed the carrots, scrap them first before grating.
• Take an open pan and put milk and carrots in it. Now cook at slow flame for about 40 minutes, till the milk dries up and the carrots are well cooked.
• Add on sugar to it and stir well. Cook for a while, till the mixture dries up.
• Garnish it with almonds and cardamom powder and your yummy dish is ready to be served.

Bengal gram payasam

Ingredients
• 60 gm split Bengal gram (chana)
• 120 gm coconut
• 100 gm jaggery
• 5 gm cardamom powder
• 20 gm ghee

Method:

• Take the Bengal gram and wash it properly. Now soak it in water for about half an hour.
• Take the coconut and grate it well.
• Add the 100 ml water mix in a blender until the mixture turns milky. Strain coconut milk.
• The next step consists of boiling the Bengal gram in about 125 ml water for about half an hour, or till it becomes soft.
• Add jaggery and blend well, until it melts.
• Now pour the coconut milk on it and keep cooking, till it turns thick.
• Add ghee to it and stir properly. Also sprinkle cardamom powder on it and blend well. Now your dish is ready to be served

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