Chia Seed Kheer- Diabetic Friendly

Give the usual rice kheer a lighter twist with chia seeds. Soak two tablespoons of chia seeds in unsweetened milk or an unsweetened, fortified plant-based alternative. Add cardamom, a pinch of saffron and a little cinnamon, then refrigerate for a few hours until the mixture thickens.

You can add a small amount of an appropriate non-nutritive sweetener if needed. Top with a few chopped almonds or pistachios before serving. Chia seeds provide fibre, but the milk and any toppings still contribute to the overall carbohydrate count.

 

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Kaju Katli Madeleines

Ingredients:

* 55 g (½ cup minus 1 tbsp) all-purpose flour

* 25 g (¼ cup) cashew powder

* 45 g (¼ cup) caster sugar

* 35 g (2½ tbsp) melted butter

* 45 g (3 tbsp) curd

* 20–25 g (1½–2 tbsp) milk

* ¼ tsp baking powder

* ⅛ tsp baking soda

* ¼ tsp cardamom powder

* A pinch of salt

* 100–120 g white chocolate, for the shell

 

Method:

1. Whisk the sugar and milk together until combined.

2. Add the curd and mix well.

3. Sift in the flour, cashew powder, baking powder, baking soda, cardamom powder and salt. Mix until just combined.

4. Temper the batter with the butter and mix everything nicely.

5. Cover and chill the batter for 30–45 minutes.

6. Melt the white chocolate and pour a little into each madeleine mould. Spread to coat the shell, then chill until set.

7. Pipe the chilled batter into the moulds and bake in a preheated oven at 180°C for 10–13 minutes, until golden and cooked through.

8. Let the madeleines cool completely, then gently unmould and enjoy!

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Chef Naman Makes Zero Sugar Motichoor Cheesecake With An Indian Twist

Chef Naman’s zero sugar Motichoor Cheesecake combines a creamy no bake filling with homemade saffron boondi and a cardamom infused biscuit base bringing together traditional Indian mithai flavours and a modern cheesecake.

The Biscuit Base

The base is simple. It uses 300 grams of digestive biscuits, crushed and mixed with 40 grams of melted butter. A quarter teaspoon of cardamom powder goes in with them, which gives the crust a warm, familiar mithai flavour before the filling is even added.

 

The Cheesecake Layer

For the filling, he uses 500 grams of cream cheese and 200 millilitres of whipping cream, with one tablespoon of milk to loosen things up. Six to seven strands of saffron and another quarter teaspoon of cardamom powder give it that classic Indian dessert aroma. Condensed milk is added to taste, so the sweetness can be adjusted to suit whoever is eating it.

 

Making the Motichoor Boondi

This is the part that sets the dish apart. The boondi starts with a batter of 100 grams of besan, 150 millilitres of water and a pinch of saffron. The batter is dropped into hot ghee, where it fries into tiny golden pearls. Instead of a sugar syrup, he makes one with 60 grams of condensed milk and 150 millilitres of water, and the boondi soaks in it. The result is the same soft, sweet texture people expect from motichoor, minus the sugar. The finished boondi is then layered or piled on top of the chilled cheesecake.

Why This Combination Works

Motichoor ladoo is one of the most recognisable Indian sweets, and cheesecake is a dessert most people already know well. Putting them together makes sense because both lean on richness and gentle sweetness. The tang of cream cheese balances the sugary boondi, while saffron and cardamom tie the two halves together so the dish feels like one idea instead of two.

The texture contrast matters as well. A smooth, cold filling against soft, syrupy pearls gives every bite a bit of variety, and the crisp biscuit base underneath adds a third layer.

What Viewers Are Saying

The reel has picked up around 6,000 likes and 245 comments so far. Many people said they had never seen this combination before but loved the creativity. One commenter called it their first time seeing a motichoor cheesecake and said they loved it. Others suggested layering in even more boondi, or trying citrus versions with lemon, orange or pineapple, and even a peppermint twist. A fair number of people simply asked for the link to the sweetener, which shows how much interest there is in sugar-free dessert options right now.

A Dessert With Room to Play

Because the recipe is built from separate parts, it is easy to adapt. The base, filling and boondi can each be prepared ahead and put together just before serving, which makes it a practical choice for festive gatherings where guests are watching their sugar intake. It is also a good example of how familiar Indian flavours can be reworked into new formats without losing what makes them special.

 

 

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Badam/ Almond Halwa

 Ingredients

 almond 1 cup/ 150 gm

ghee 3-4 tbsp

suji/ rava- 2 tbsp

milk- 2 cups 

sugar-  3/4 cup / 150 gm or as per taste

big pinch of saffron soaked on warm milk 

cardamom pdr 1/2 - 3/4 tsp 

Preparations

soak the almonds in hot water for 3-4 hours or over-night.

peel the almonds 

put the peeled almonds in a mixer jar and grind adding little milk to slightly coarse paste

 In a kadai add 3 tbsp ghee, one it melts add 2 tbsp suji, fry till aroma comes

now add the ground paste, keep frying in low flame till its raw smell goes and nice aroma comes, if need be add little more ghee

once the badam is well roasted, it leaves out ghee, now lower flame add milk slowly making sure that there are no lumps, then add sugar,mix well

now cover and cook for 3-4 minutes, now remove the lid and keep stirring till the milk is absorbed.

once the mixture thicken and leaves the sides of the kadai, add cardamom pdr, mix well, add some chopped nuts, mix well. 

as the mixture leaves the sides of the pan, remove it, you can serve it hot, or spread it on a greased plate

level it, spread some finely chopped nuts press it down lightly. let it cool, cut into desired shape.

 

 

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Apple-Beetroot Halwa

 Ingredients and Preparations

1 medium apple peel and chop into small pieces

1 very small beet, peeled and chopped into small pieces

 Had both in a micro safe bowl, add little water, added

jaggery about 4-5 tbsp

cinnamon pdr 1/4 tsp, mix well, micro for 2 minutes

remove , mix well, keep for another 2 minutes

mixed well, then as I was tired, didn't have the patience for it to cool slightly to grind in a mixer jar.

I mashed with a veg. masher as much as I'ld.  

Wanted small pieces in my mouth

ragi flour 6 tsp, added 1 tsp @ a time, mixed well before next addition

desiccated coconut 6 -7 tsp, adding 1 tsp and mixing well after each addition.

once everything was well mixed, microwave for 2 minutes

removed, mix well, micro again for 1 1/2 minutes

removed, added 1 tsp ghee, 1/2 tsp cardamom pdr, mixed well

micro for another minute, mix and decorated with cashew pieces.

I wanted a dessert, without any oil, healthy, as I've a sweet tooth, should be mildly sweet for me.

I really enjoyed my halwa, finished 1/3 of it after lunch ! 

 NOTE- you may add sugar, all purpose flour/ fine suji/ oats powdered as thickening agent, as I cooked the main ingredients with water and cinnamon pdr. You can cool and grind , then proceed adding thickening agent, desiccated coconut optional. You may add some almond flour, if you want it rich and serving for a party, choice is your. Just use what you've. 

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Eggless Kesar Dry Fruit Cake

Ingredients

3 cup maida /All purpose flour

1 cup melted ghee 

100 grams yogurt 

1+1/4 cup sugar  

2+1/2 cups milk (liquid) 

a pinch of saffron 

2 tbsp lukewarm milk  

1/2 tsp cardamom powder 

3+1/2 tsp baking powder  

1/2+1/4 tsp baking soda 

1 cup finely chopped nuts 

1/3 cup of roughly chopped nuts (for topping)

Preparations
 

Preheat your oven to 180°C and grease a large cake tin with ghee or line it with parchment paper.

Soak a pinch of saffron in 2 tbsp of lukewarm milk for 5 minutes until it releases a rich yellow color and aroma. 

In a bowl, combine the all-purpose flour, baking powder, and baking soda. Sift or whisk together thoroughly to ensure even aeration, then set aside.

In a large mixing bowl, combine the melted ghee and sugar. Stir well until the sugar dissolves. Add the yogurt and 2½ cups of milk, whisking continuously until smooth and fully emulsified.

Gradually fold the sifted dry ingredients into the wet mixture until no dry flour remains. Add the prepared saffron milk, cardamom powder, and 1 cup of finely chopped nuts. Gently fold until evenly distributed (do not over-mix).

Pour the batter into the greased cake tin. Smooth the top with a spatula and sprinkle the ⅓ cup of roughly chopped nuts over the surface. 

Bake at 180°C for 60 to 65 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.

 

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Vegetable Halwa

Ingredients

Yellow Pumpkin- 1 big piece

Beet root – 1

Carrot- 2

Wheat flour- 1/2 cup

Sugar – 2 cups

Ghee – 1/2 cup

Cardamom pdr – 1/2 tsp

Cashew nuts – few

 

Preparations

Peel the skin from pumpkin, beet root and carrot. Cut it into medium size pieces.

Put it in a vessel and add enough water just to cover the vegetable and cook it till soft. OR put the vegetable pieces in a idli plate/ steamer plate and steam cook it for 10 to 15 minutes.

Allow to cool and grind it to a fine paste.

Keep a thick bottom kadai on the stove and add a tablespoon of ghee.

Add wheat flour and fry till nice aroma comes out.

Add vegetable paste and mix well. Cook it on medium flame stirring continuously till it become thick.

Add sugar and stir continuously till it blends well with the paste.

Now add ghee little by little and mix well.

Add cardamom powder and mix it stirring till the halwa leaves the sides of the kadai and the ghee starts to ooze out.

Transfer to a greased bowl and garnish with chopped cashew nuts. 

 

 

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Suji modak, no steaming

 Ingredients

 ¼ cup ghee

1 cup rava fine

2 cups milk

¾ cup sugar

¼ tsp cardamom pdr

raisins and chopped nuts for stuffing

 

 

 

Preparations

 

in a large kadai heat ¼ cup ghee.

add 1 cup rava and roast on low flame until the rava turns aromatic. make sure to take fine rava, else the texture of modak will be different.

now add 2 cup milk and stir until the milk is absorbed well making sure there are no lumps.

further, add ¾ cup sugar and stir until the sugar melts.

cook until the mixture starts to hold the shape.

cover and simmer for 2 minutes, or until the rava is cooked well.

now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.

transfer the mixture to a large plate and cool slightly. knead the dough forming a smooth and soft dough.

to prepare modak without mould, pinch a ball sized rava mixture and flatten slightly.

place nuts and raisins in the center and seal tight.

form a cylindrical shape and then shape to modak by pressing down gently.

using a toothpick, design the modak.

you can also prepare modak using the mould. to prevent it from sticking, make sure to grease the mould with ghee.

stuff with dry fruits and shape the suji modak.

garnish with saffron and enjoy rava modak.

 

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Rava Modak with coconut stiffing

  

 Ingredients

For stuffing:

½ cup fresh Coconut grated

¼ cup Jaggery 

¼ tsp cardamom pdr

½ tbsp Khas khas (White poppy seeds)

Cashew nuts finely chopped 1 tbsp

1 tbsp Raisins

For outer cover:

½ cup fine Sooji 

½ cup Water

½ cup Milk

½ tsp Ghee 

 ⅛ tsp Salt

Preparations

Make stuffing:

Take coconut and jaggery in a pan on medium heat. Mix and cook till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes.

Now add poppy seeds, cashews, raisins and cardamom powder. Mix and cook a minute.

Turn off the stove, remove the stuffing to a plate and let it cool down.

Cooking outer dough:

Take semolina in a pan and dry roast with stirring constantly till it starts to change the color slightly. It takes around 7-8 minutes. Make sure not to burn or brown too much. Remove it to a plate and keep it aside.

In a saucepan, take water and milk. Add ghee and turn the heat on medium, let the mixture come to a boil.

The and roasted sooji and mix immediately. As soon as you mix, it will be like a thick paste.

Keep stirring and cooking, within a few minutes it becomes thick and comes together like a dough. Remove it to a plate and let it cool to touch (warm)

Kneading the dough:

As soon as you can handle the dough, start kneading and make a smooth yet tight dough ball.

Do not let the mixture cool down otherwise it stays crumbly and does not get smooth. If you feel hot, dip your hand into the water and keep kneading.

Shaping the rava modak:

Grease the modak mould using ghee. Keep it close. Take a small ball of dough and insert it into the mould from the bottom hole.

Using your finger, press it tightly around the edges evenly and make a hollow center. Fill the center with prepares stuffing.

Now close the bottom part with little dough and smooth out. Make sure it is sealed properly and tightly.

Now carefully open, unmould and arrange on the plate. Repeat the same.

Notes

Do not overcook the stuffing otherwise it becomes chewy.

Cooking time mentioned for stuffing may vary depending on how much moisture your coconut and jaggery has. So keep an eye on it.

You can skip adding poppy seeds and nuts, raisin to make plain, simple stuffing.

The color of the stuffing depends on the color of your jaggery used.

Do not let the outer dough cool down completely. Knead them while it is still hot or warm.

Dip your hand into water and knead so you don’t feel the hot dough.

While shaping suji modak, make sure that you’re pressing the dough around the edges evenly. Otherwise, in one bite you get too much dough and less stuffing vs other bite has more stuffing.

 

 

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Gulkand Modak

Ingredients :
Fresh grated coconut – 1 cup
Khoya/mawa – ½ cup
Gulkand – 2 tbsp
Sugar – ¼ cup
Cardamom powder – ⅓ tsp
Ghee – 1 tsp
Rose petals – for garnish

Method :
1. Heat ghee and sauté coconut for 2 minutes.
2. Add khoya and cook on low heat.
3. Add sugar, cardamom and gulkand.
4. Cook until the mixture becomes thick and leaves the sides of the pan.
5. Cool slightly and shape into modaks.
6. Garnish with rose petals and pistachios.

 

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Classic Coconut Modak

Ingredients : 

Fresh grated coconut – 1 cup

Khoya/mawa – ½ cup

Sugar – ⅓ cup

Cardamom powder – ½ tsp

Ghee – 1 tsp

Chopped nuts – 2 tbsp

Method :
1. Heat ghee and lightly roast the coconut for 2–3 minutes.
2. Add khoya and cook until well combined.
3. Add sugar and cardamom; cook until the mixture thickens.
4. Mix in chopped nuts and cool slightly.
5. Grease a modak mould, fill with the mixture and press firmly.
6. Unmould and garnish with pistachios.

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