Ganesh Chaturthi is one of the most anticipated holidays in India. Bringing Lord Ganesha’s uplifting spirit into one’s home is a goal shared by all.
Festivities are always accompanied with insatiable cravings for sweets. But it is important to be aware of what you eat and how much of it you eat. While we are lured by sweets it is important to avoid excessive sweet consumption. Read on to try indulging recipes that offer the goodness of health and help you enjoy the festive season without feeling guilty.
Almonds are easy to flavour and go well with a variety of foods. Ayurvedic, Unani, and Siddha scriptures have all emphasised the many health advantages of almonds. Daily consumption of almonds may aid with weight management and type 2 diabetes management as well as heart health. Almonds also contain significant amounts of magnesium, phosphorus, vitamin B2, and vitamin E. Gear up to give these 2 nutritious Ganesh Chaturthi recipes a try!
ALMOND COCONUT BURFI
Serves: 4 – 5 people
Freshly grated coconut 1 cup
Grinded, Almonds blanched 1/2 cup
Sugar (fine/ breakfast) 1 cup
Desi ghee 1/3 cup
- In a non-stick pan add ghee on a low medium heat and add coconut & almond mixture. Stir to mix well and keep on stirring to prevent the mixture form sticking to the pan or getting burnt, until it begins to leave the sides of the pan, lumping up as one mass. Add sugar and fold it well.
- Apply ghee onto a baking sheet and keep aside.
- Reduce heat to low and continue stirring for a few more minutes until the residue sticking to the sides of the pan starts to look opaque and dry, which means the consistency is nearing almost right for solidifying.
- Remove onto the greased plate / sheet. Mix the dough with greased hands, pat it flat into a neat square with a greased rolling-pin to 1/4 inch thickness. Smooth out the surface if needed.
- As it has cooled partially, cut into equal squares with a knife. Once completely cooled (about an hour or so), separate out the burfis with a flat spatula and store in an airtight container
|Total fat g||150.1||Saturated g||80.1|
|Monounsaturated g||51||Polyunsaturated g||14.1|
|Carbohydrates g||203||Fiber g||19.4|
|Cholesterol mg||141.9||Sodium mg||74|
|Calcium mg||443||Magnesium mg||537|
|Potassium mg||2019||Vitamin E IU||25.8|
ALMOND HALWA TART
Unsalted butter 100 gm
Castor sugar 60 gm
Khoya 120 gms
Almonds 300 gms
Desi ghee 90 gm
Mascarpone cheese 50 gm
- Cream unsalted butter and sugar together in the machine bowl of planetary mixer with paddle attachment, until thick and creamy. Alternatively, you can use a wooden spoon and a bowl to cream butter and sugar.
- Add the flour and mix well. This pastry is for the tart base, refrigerate in the fridge for about 4-5 hours or overnight.
- Grind the almonds to a slightly coarse powder.
- Heat desi ghee in a heavy bottom pan, add the almond powder and cook on slow heat.
- Cook till slightly brown, add the sugar and cook further 5-10 mins.
- Add the khoya and cook for 10-15 minutes. The almonds and khoya should bind together.
- Roll out the pastry in to a 9 inch round and line a 8 inch tart shell with the rolled pastry.
- Bake at 180 degree Celsius for about 15-20 mins till the pastry is fully cooked and golden in colour.
- Mix the almond halwa with mascarpone cheese and fill the tart with this mixture evenly.
- Garnish with slice toasted almonds and serve warm with a scoop of vanilla ice cream (optional).
|Total fat g||335.31||Saturated g||129.07|
|Monounsaturated g||99.04||Polyunsaturated g||27.4|
|Carbohydrates g||71.06||Fiber g||52.5|
|Cholesterol mg||526.85||Sodium mg||845.33|
|Calcium mg||202.43||Magnesium mg||124.5|
|Potassium mg||389.85||Vitamin E IU||10.08|