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.
- Almond Meal (Natural) – 250 g
- Coconut Flour – 125g
- Cardamom pods – 4, crushed coarsely
- Paneer – 75g, grated
- Saffron strands (optional) – 1 pinch
- Ghee – 3 tblspns + 1 tblspn
- Liquid stevia – 4 drops, or as required
- Soak saffron strands in a tablespoon of warm water for 15 minutes. Keep aside.
- Heat 3 tablespoons ghee in a pan
- Once hot, add crushed cardamom, almond meal and coconut flour.
- Work swiftly to ensure there are no lumps. Ensure the almond and coconut flour are coated in the ghee.
- Keep roasting them in medium heat for 3 to 5 minutes.
- Toss in grated paneer and combine the ingredients well.
- Keep stirring the mix for another minute or so.
- Pour the saffron-infused water and give it a mix.
- Finally, add the liquid stevia.
- Mix well and keep stirring while allowing the kesari to cook for another 2 minutes.
- Once done, transfer to a serving bowl and serve warm with a dollop of ghee on top!
- You could add nuts like cashews and slivered almonds in the kesari. I didn’t have unsalted ones, so didn’t add any.
- Powdered stevia will do the job, if you can’t get your hands on the liquid variant.
- I love the coconut flour addition, it adds to the nuttiness and texture beautifully.
- Add or omit ingredients to suit your taste.