As festivities draw near, the enticing scent of spices fills the air, promising delightful feasts. Indian kitchens transform into hubs of culinary artistry, blending traditions, flavors, and the joy of celebration that is so good for your taste buds. The festive season in India brings an array of guilt free indulgence in mouthwatering dishes passed down through generations, each recipe embodying cultural richness. Join us on a culinary journey through carefully curated Indian recipes, perfect for the joyous festivities in our homes. But it's important to make mindful eating choices to maintain your health in the best way possible and become health conscious this festive season.
Chikoo Kheer
Chikoo Kheer (Sapota Kheer) is a creamy Indian dessert made using milk, fresh chikoo, sugar, and dried nuts. This is one of the best healthy food options. Serve it for festivals, special occasions, or Vrat Day (vegetarian, gluten-free).
Ingredients
- 1/2 cup Basmati rice
- 1 cup Chikoo (Sapota), peeled and chopped
- 4 cups Milk
- 1/2 cup Sugar (adjust to taste)
- 1/4 cup Chopped nuts (Almonds, Cashews, Pistachios)
- 1/2 tsp Cardamom powder
- A pinch of Saffron strands (optional)
- 1 tbsp Ghee (clarified butter)
Instructions
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Rinse and Soak:
- Rinse the Basmati rice under running water.
- Soak the rice in 1/2 cup of water for about 20 minutes.
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Prepare Chikoo Puree:
- Peel the Chikoo, cut it in half, and remove the seeds.
- Chop the Chikoo into small pieces and blend in a blender to make a coarse paste. Set it aside.
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Cook Rice:
- In a heavy-bottomed pan, heat ghee over medium heat.
- Drain the water from the soaked rice and add the rice to the pan. Saute for a couple of minutes until the rice is lightly toasted.
- Add 4 cups of milk to the pan. Stir frequently to prevent scorching.
- Once the milk comes to a boil, reduce the heat to low.
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Simmer and Add Chikoo Puree:
- Let the rice cook in the simmering milk for 35-40 minutes or until the kheer thickens, and the rice is cooked. Stir frequently during cooking.
- Add sugar and continue to cook for an additional 5-6 minutes, allowing the sugar to dissolve.
- Remove the pan from heat and let the kheer cool completely.
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Final Touch:
- Once the kheer has cooled, add the Chikoo puree and mix well.
- Optionally, add cardamom powder and saffron strands for flavor and aroma.
- Chill the kheer in the refrigerator for 3-4 hours.
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Serve:
- Garnish the chilled Chikoo Kheer with chopped nuts before serving.
- Enjoy this delightful and creamy dessert during your festive celebrations!
Feel free to adjust the sugar quantity based on your preference, and you can also customize the nut garnish according to your liking.
Beetroot Halwa
Indian Beetroot Halwa is a unique dessert/sweet filled with the nutrition of beetroot, khoya, milk, and dry fruits. This dessert is not only good for a healthy diet, but it is also best for your healthy lifestyle. Serve it piping hot and beat all the stress!
Ingredients
- 2 cups Grated Beetroot
- 2 cups Full-Fat Milk
- 1/2 cup Sugar (adjust to taste)
- 1/4 cup Ghee (clarified butter)
- 1/4 cup Chopped Nuts (Almonds, Cashews, Pistachios)
- 1/2 tsp Cardamom Powder
- A pinch of Saffron strands (optional)
- 1 tbsp Khoya (optional, for added richness)
- A handful of Raisins (optional)
Instructions
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Grate Beetroot:
- Peel and grate the beetroot. You can use a food processor or a box grater for this.
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Cook Beetroot:
- In a heavy-bottomed pan, heat ghee over medium heat.
- Add the grated beetroot to the pan and sauté for a few minutes until it softens.
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Add Milk:
- Pour in the full-fat milk and stir well.
- Cook the beetroot in milk on medium heat until the mixture thickens. Stir occasionally to prevent sticking.
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Add Sugar:
- Once the beetroot is cooked and the milk has reduced, add sugar to the pan. Adjust the quantity based on your sweetness preference.
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Simmer and Add Flavor:
- Continue to cook on low heat, stirring regularly, until the halwa reaches a thick, pudding-like consistency.
- Add cardamom powder, saffron strands, and khoya (if using) for enhanced flavor. Mix well.
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Garnish:
- In a separate small pan, lightly roast the chopped nuts until they become golden and aromatic.
- Add the roasted nuts and raisins (if using) to the beetroot halwa. Reserve some nuts for garnishing.
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Final Touch:
- Cook for an additional 5-10 minutes until the halwa absorbs the flavors and achieves the desired consistency.
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Serve:
- Garnish with the reserved chopped nuts.
- Beetroot Halwa can be served warm or chilled. Enjoy this delightful and colorful dessert!.
Feel free to experiment with the garnishes and adjust the sugar quantity according to your taste preferences. This Beetroot Halwa is sure to add a burst of color and sweetness to your celebrations!
Roasted Makhana Chivda
Roasted Makhana Chivda (Makhana Namkeen) is a healthy eating and delicious snacking option that can be served at tea time or munched throughout the day. It is low-fat, healthy, and gluten-free and can be served for Vrat (Hindu fasting days) as well and it is great for your well-being. Sharing the recipe to make it in a pan over the stovetop and also in an air fryer.
Ingredients
- 2 cups Makhana (Fox Nuts or Lotus Seeds)
- 1/2 cup Peanuts
- 1/2 cup Cashews
- 1/4 cup Raisins
- 1/4 cup Coconut Slices (optional)
- 10-12 Curry Leaves
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder (adjust to taste)
- Salt to taste
- 2 tbsp Ghee or Oil for roasting
Instructions
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Roast Makhana:
- Heat a pan or kadai over medium heat and dry roast the makhana until they become crisp. Keep stirring to ensure even roasting. This may take about 4-5 minutes.
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Set Aside Makhana:
- Once roasted, transfer the makhana to a plate and set aside.
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Roast Peanuts, Cashews, and Raisins:
- In the same pan, add a little ghee or oil.
- Roast peanuts until they get a golden brown color. Remove and set aside.
- Roast cashews until they are lightly browned. Remove and set aside.
- Roast raisins until they puff up. Remove and set aside.
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Roast Coconut Slices (Optional):
- If using coconut slices, roast them until they turn golden brown. Remove and set aside.
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Temper with Spices:
- In the same pan, add a bit more ghee or oil if needed.
- Add cumin seeds and mustard seeds. Allow them to splutter.
- Add curry leaves and sauté for a few seconds until they become crisp.
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Add Spices:
- Lower the heat and add turmeric powder and red chili powder. Mix well.
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Combine Ingredients:
- Add the roasted makhana, peanuts, cashews, raisins, and coconut slices to the pan. Mix everything well until the spices coat the ingredients evenly.
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Season with Salt:
- Season with salt according to your taste and continue to mix.
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Roast Together:
- Roast the entire mixture for an additional 3-4 minutes, stirring continuously, until everything is well-coated and aromatic.
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Cool and Store:
- Allow the roasted makhana chivda to cool completely before storing it in an airtight container.
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Serve:
- Enjoy this crunchy and flavorful Roasted Makhana Chivda as a snack or during festivities.
Feel free to customize this recipe by adding your favorite spices or nuts. It's a healthy and tasty alternative to traditional snacks!
