You don’t have to feel guilty indulging in these delicious deserts. By replacing traditional ingridients with healthier alternatives, you can satify your sweet tooth the right way!
Cooks in : 20 min Serves: 2 people
Kandarappam is a very famous deep fried sweet from Chettinad cuisine. Generally it is made during Diwali. I replaced raw rice with Little Millet for this recipe and got soft and tasty kandarappams.
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Cooks in : 20 min Serves: 2 people
Meetha Chawal is a traditional dessert of North India mostly served during pujas and functions. It is prepared using cooked basmati rice and carefully selected mild Indian spices and ghee. I have used Little Millet for this recipe and substituted sugar with jaggery for health reasons, and it was equally aromatic and tasty.
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Makar Sankranti is one of the important festivals celebrated in different names in different parts of our country. Different sweets like pongal, poli, ubbattu, payasam or chikkis are made using jaggery. According to Āyurvēda, eating sesame seeds in winter is beneficial for our health. Spiritually, sesame seeds and sesame oil have the ability to absorb and emit Sattva frequencies more than any other oil. On the day of Bhogi, traditionally Poli is made in all homes. I made poli with til (sesame seeds) and Gud ( jaggery) as stuffing and used jowar flour for the outer layer.
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Cooks in : 20 min Serves: 2 peopleContinue reading →
Cooks in : 20 min Serves: 2 people
Puttu is a breakfast delicacy generally made in Tamil Nadu and Kerala. It is made using processed rice flour. I have already shared jowar puttu with jaggery. Palm sugar is a sweetener made from the sap present in the buds of the palm tree. It is unrefined and rich in vitamins and minerals. Its low glycemic index makes it diabetic friendly. Millet puttu flour is available in Khadi Outlets.
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