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Dessert Swaps To Make this Janmashtami

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This Janmashtami, let’s get healthy by making these super healthy dessert swaps. This way, you won’t even have to worry about your food intake, and you can enjoy this beautiful festival, guilt-free.

Barnyard Millet Jaggery Kheer

Instead of Rice Kheer

Ingredients

Method

  1. To begin making the Barnyard Millet Jaggery Payasam Recipe, we will first pressure cook the barnyard millet in a pressure cooker with 1 cup of water for 5 to 6 whistles. It takes a good 20 minutes to cook the millet in the pressure cooker.
  2. Allow the pressure to release naturally and keep the Barnyard Millet aside.
  3. Heat a saucepan with milk on medium heat. Add crushed cardamom pods and jaggery to the milk and bring it to a boil. 
  4. Add the cooked millet as well and simmer the Barnyard Millet Jaggery Payasam for at least 20 minutes until the payasam thickens and has a creamy consistency. 
  5. When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat. 
  6. Heat a small skillet and add 2 tablespoons of ghee. Drop in the cashew nuts and toast them until it is golden brown on low to medium heat.
  7. Once the cashew nuts are roasted, spoon them over the Barnyard Millet Jaggery Payasam and serve.
  8. Serve the Barnyard Millet Jaggery Payasam Recipe after a wonderful meal to make your Sunday Lunch special. 

Source: https://www.archanaskitchen.com/barnyard-millet-jaggery-payasam-recipe

Flax Seed Ladoo

Instead of Besan Ladoo

Ingredients

Method

  1. To begin making the Flax Seed Ladoo Recipe, we will first dry roast the already roasted chana dal until it releases the roasted aroma and slightly changes its color.
  2. Allow the roasted gram dal to cool down and powder it. 
  3. Keep all the remaining ingredients powdered and ready to be combined to make into a ladoo.
  4. Next, in a large bowl, combine all of the ladoo ingredients, including roasted chana dal powder, jaggery, cardamom powder, flax seeds powder, almond meal, and ghee.
  5. Knead using your hands until it holds together into a ball of mass. Keep kneading until you can make lemon-sized balls of the flax seed ladoos. 
  6. The heat in your hands will help all the ingredients to bind together. So resist adding more ghee and add only if needed
  7. Roll them into lemon-sized balls, and the flax seed ladoos are ready. Store the ladoos in an airtight container in the refrigerator.
  8. Serve the Flax Seed Ladoo as a Dessert for any festive occasion.

Source: https://www.archanaskitchen.com/flax-seed-ladoo

Anjeer Basundi

Instead of Kesar Basundi

Ingredients

For The Garnish

Method

  1. Refrigerate the fig pieces to chill.
  2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame, stirring continuously.
  3. Add the lemon juice drop by drop to the milk, stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once; if you do so, the milk may curdle completely, and you will get bigger curdled particles, which is not desirable.
  4. Add the cornflour mixture, khoya, and sugar substitute, and mix well then, and simmer for another 1 to 2 minutes.
  5. Cool and refrigerate for at least 1 hour.
  6. Add the chilled figs to the cooled thickened milk and mix well.
  7. Serve chilled, garnished with fig slices.

Source: https://www.thehealthsite.com/fitness/healthy-janmashtami-recipe-anjeer-basundi-76826/

Lemon Turmeric Energy Balls

Instead of Panjeeri Ladoo

Ingredients

Method

  1. Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place them in a food processor. Save the water.
  2. Add the other ingredients to a food processor and blend until the mixture turns into a dough-like consistency. Add 1 tablespoon of water in which you have soaked the dates if the mixture is too dry.
  3. With a small spoon, scoop the mixture and roll into balls. Roll the balls in shredded coconut and place on the baking sheet.
  4. Store energy balls in an airtight container in the refrigerator until serving.

Source: https://www.natalieshealth.com/lemon-turmeric-energy-balls/

Roasted Caramelized Makhana

Ingredients

Method

  1. Use a larger frying pan than you think you need, because it makes it easy to roast; otherwise, when you are roasting, the makhana will be dropping all over. Use a heavy frying pan.
  2. In a frying pan, take the makhana and drizzle with the oil (save 2 teaspoons of oil and set this oil aside; we will use it later) and sprinkle the salt. Using your fingers, mix it well until the makhana are well coated with oil and salt.
  3. Open the heat to medium-low; keep stirring till they are very light gold. This should take about 6-8 minutes, try one makhana to make sure they are crispy. As they cool off, they will become crunchier.
  4. Remove them from the frying pan. You will notice most of the salt will remain in the frying pan; wipe the frying pan; we will use it again.
  5. Use the same pan; heat over low-medium heat. Put the oil we have saved in the frying pan, and sprinkle in all the sugar. Wait till you see the sugar has started melting; now stir the sugar and keep stirring till the sugar has melted. Turn off the heat quick otherwise, the sugar will burn.
  6. Add almonds and roasted makhana; keep stirring till all the makhana are coated with caramelized sugar and almonds. Spread it over a non-stick surface and, with a spatula, keep separating, or separate with your fingers. Carnalized Makhana are ready.

Source: http://www.manjulaskitchen.com/roasted-caramelized-makhana/

Happy Janmashtami!

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