Happy Deepavali! Hope you are having the most amazing one with family and loved ones.
This deepavali, I was stumped for ideas for sweets to consume while on the keto lifestyle. I even toyed with the idea of having the Choc Chia Pudding or Berries & Cream Chia Pudding but what’s an Indian festival without an Indian sweet, ey?
After a quick squiz in the fridge and pantry, I realised that I could put together a simple yet yummy kesari. In my home, growing up, kesari was one of those quick-fix sweets for when guests arrived unexpectedly or when that sweet craving hits at an ungodly hour. Not much has changed clearly with the whole last-minute sweet scrambling!
I was mighty pleased with the final output. So presenting to you the keto kesari for the sweet factor to your healthy meals without hampering your macros.
Here is the second instalment of the sweet dish I promised this week. ☺
Kheer is a much-loved dessert in my home. It gets made often and in different flavours. This time I wanted to try my hand at something new and was lost for ideas.
I quickly raided the fridge, and I found my summer stock of frozen berries that I normally use for smoothies and oatmeal. Then the little bulb above my head lit up and I came up with this.
It tastes so much like smoothie but with the touch of saffron in the kheer and the added sweetness from the condensed milk, I can safely say I went to smoothie heaven and came back. A very berry kheer indeed. (Cliché I know. But I had to say it: ☺
Here is my belated treat for Kitchening About’s second birthday! It has been in the works for quite a while. In fact, my sister and I planned that I should post this for the 1st birthday! But I guess, it is better late than never, right? ☺
This dish is inspired by the gorgeous smells of Christmas. You know what I am talking about - the dreamy sweet and spicy aroma of the treats that get made for the season. Well, this dish perfectly captures the essence of that culinary spirit.
The best part of it all? You can enjoy the gorgeous flavours without the hassle that comes attached with making tarts and pies. Yes, no kneading, stewing or blind baking!
This makes a quick and tasty treat for a festive table or picnic.
Note: Apple tart and pie puritans, please excuse me. This dish is aimed at convenience and providing a quick-fix for those ridiculous apple pie cravings. ☺
I enjoy cooking simple and no-fuss recipes. That said I also enjoy an occasional challenge involved in cracking a not-so-easy recipe. Desserts are my nemesis – Indian or international. I think a lot of my inhibition comes from the fact that I am not very fond of sweet dishes and as a result, I do not make them very often.
So, I decided to take the bull by its horn and make a popular Indian dessert –Basundi. This is one dish that my husband absolutely loves and I thought would be worth the effort. I researched several recipes for the sweet and it was evident that this required a lot of effort. I figured that khoa was a key ingredient for basundi and making that called for a lot of stirring time. Having tasted unsweetened khoa before, it was apparent that it was very similar to ricotta cheese. Add to that the fact that khoa was not easily accessible in Sydney. So, I decided to do away with khoa and make it with ricotta cheese instead. I was pleased with the results. As a bonus, I ended up making a low fat, no added sugar version of the basundi.
Note: If you can make or buy khoa, use that in place of the ‘khoa’ made from ricotta cheese.
Low fat milk – 2 Cups
Low fat condensed milk – 1 can
Light ricotta cheese – 1 cup
Almonds – ½ cup (chopped or pounded)
Saffron -1 pinch
Cardamom – 3 (powdered)
Ghee – ½ tbslpn.
For the ‘khoa’:
Heat ghee in a pan and add the ricotta cheese. Keep stirring till it is dehydrated and grainy. Keep the’khoa’ aside.
For the basundi:
In a small cup, reserve 2 tablespoons of milk and soak the saffron strands. Keep aside.
Use a thick bottomed saucepan, pour the milk into it. And halfway through the boiling process, add the ‘khoa’ and condensed milk. Stir the mixture well for all ingredients to combine.
Now add the pounded almonds and cardamom, continue stirring.
You will have to continue stirring till the desired thickness is achieved.
This is an important step to get rid of the raw smell of milk, khoya and almonds. And most importantly, it prevents the ingredients from sticking to the pan.
When you think the basundi has thickened to your liking, add the soaked saffron strands along with the milk it has been soaking in.
Stir for a few more minutes for the saffron to infuse with the hot basundi. Turn off the stove and serve.
It tastes good when served hot or cold.
Desserts are a major weakness for many but not for me. If there is one dessert that could make me a convert, it is coconut laddoo. Yes, this inconspicuous Indian sweet has become an instant favourite besides being a regular feature at my home.
Grated coconut - 500 gms
Condensed milk - 1 can
Milk - 1 cup
Ghee - 1 tblspn.
Raisins - To garnish
Heat ghee in a pan.
Add the grated coconut and keep stirring it till all the moisture is gone.
Now pour the milk and condensed milk into the ghee-toasted grated coconut.
Keep stirring it till the liquids are completely absorbed by the coconut (This should take about 20 to 30 minutes).
The idea is to achieve a sticky and mouldable consistency. Once done, remove from heat. Transfer it into a bowl and let it cool.
Follow that step by refrigerating this mixture for about 2 hours or till it slightly hardened.
After refrigerating for the said time, rub a little ghee on your palms.
Scoop out a small quantity of the mixture and make them into tiny balls.
Top them off with raisins and serve.
- To enhance the flavour, you could add powdered green cardamom and saffron while stirring the coconut with condensed milk and milk.
This lovely dessert is my maiden attempt at baking. A big thanks to my sister, who is an amazing baker, for all the motivation to get me baking. A combination of sweet strawberries and sour granny smith apples teamed with flour, oats and sugar gives this soft and crumbly piece of heaven.
Strawberry – 2 cups (halved)
Apple – 1 (peeled and cut in medium-sized cubes)
Sugar – 3 tblspns. For the fruits and ¾ cup for the crumble mix
Oats – ¾ cup
Butter – 120 gms (cubed)
Plain/ all purpose flour – 1 tblspn for the fruits and 1 cup for the crumble mix
Salt – ½ tspn
Cinnamon powder – 1 tspn
Pre-heat oven at 180*c for 10 minutes.
In a bowl, mix the cut fruits, 3 tblspns sugar and 1 tblspn flour.
Ensure while mixing, the fruits are properly coated in the sugar and flour mix. Keep aside.
In another bowl, add 1 cup of the flour, ¾ cups sugar, salt, cinnamon powder and oats. Give it a mix.
Add the butter. Make sure the butter is cold as it helps in making the crumble mix better.
Using your hands, give this a good mix. Keep mixing till a crumbly consistency is achieved.
Grease a baking dish and place the fruits.
Spread them well in the dish. Top this with the crumble mix and spread it well to cover the fruits.
Place the assembled baking dish in the oven at 180oc for 20 to 25 minutes. Serve warm with cream or custard.