Delicious and Guilt-Free: Healthy Dessert Recipes for Eid ul Adha 2024

Eid ul Adha 2024: Indulge Your Sweet Cravings with These Healthy Dessert Recipes

Eid ul Adha celebrations are a time for family gatherings, joy, and of course, delicious food. Desserts play a crucial role in making these moments special, but they often come with a side of post-festive guilt. This year, you can enjoy your favorite sweets without worrying about the calories. We’ve curated a list of healthy dessert recipes that are both delicious and guilt-free. Celebrate Bakrid with these delightful treats!

1. Sheer Khurma

Recipe by Chef Ranveer Brar

Ingredients:

• 1/2 cup water
• 1 tin condensed milk
• 1 litre full-fat milk
• 7-8 dates, seedless and chopped
• 3-4 green cardamoms, crushed
• 1/2 cup sugar
• 1/4 cup ghee
• 2 tbsp chironji
• 1/4 cup golden raisins
• 7-8 pistachios, sliced
• 8-10 almonds, sliced
• 8-10 cashews, chopped
• 1 cup whole wheat vermicelli (seviyan), crushed
• 1/4 cup desiccated coconut
• Chopped nuts for garnish
• Saffron for garnish

Method:

1. Add water to a pressure cooker and immerse a tin of condensed milk in it. Cover and cook for 2 whistles on a medium flame.
2. Meanwhile, heat milk in a deep-bottomed heavy kadhai. Add dates to the milk and cook until they begin to change color and the mixture reduces.
3. Add crushed cardamom pods, allow it to simmer for 3-4 minutes, and then add sugar, stirring until the sugar dissolves.
4. Add the cooked condensed milk, mix well, and cook until the milk thickens.
5. Heat 2 tbsp ghee in another pan, add chironji, and roast until fragrant. Add raisins, pistachios, almonds, and cashews. Roast until they turn slightly brown.
6. Add the seviyan and roast until they turn brown.
7. Add desiccated coconut and roast till fragrant.
8. Add the seviyan and dry fruit mixture to the milk, mix well and cook till it comes to a boil and thickens. Garnish with dry fruits and saffron, and serve hot.

2. Summer Fruit Basket

Ingredients:

• 1 large watermelon
• 2 cups black and green grapes
• 1 medium peeled and cubed muskmelon
• 2 cups fresh blueberries
• 1 cup chopped jamun or plums
• 2 medium oranges and kiwi
• A few slices of pineapple

Method:

1. Cut a large watermelon in half and scoop the pulp into a bowl. The watermelon should resemble a basket.
2. In another bowl, combine all the fruits. Squeeze oranges in another bowl and pour the freshly squeezed juice on top of the fruits. Toss everything gently.
3. Put the fruits in the watermelon basket, and your healthy summer fruit basket is ready! This recipe will not only hydrate you and your family during the summer but also add an aesthetic touch to your dinner table.

3. Mango Millet Cheesecake

Recipe By Chef Akash Khandelwal, ITC Hotels

Ingredients:

• For Cheesecake:
  • 300 gms Cream Cheese
  • 120 gms Sweetened Condensed Milk
  • 40 gms White Chocolate
  • 130 gms Heavy Cream
• For Millet Crumble:
  • 200 gms Millet Biscuits
  • 50 gms Butter
• For Glaze:
  • 30 gms Vegetarian Gelatin
  • 400 gms Castor Sugar
  • 400 gms Mango juice

Method:

• For the Base:
  1. Crush millet cookies, add melted butter, and mix thoroughly. Grease a cheesecake mold, line the bottom of the mold with the mixture and flatten equally.
• For the Batter:
  1. Whisk cream cheese in a kitchen aid with a paddle attachment for 5-6 minutes until soft and smooth. Scrape down the sides regularly.
  2. Chop white chocolate into small pieces. In a saucepan, bring heavy cream to a boil, pour it over the chopped white chocolate, and make a ganache.
  3. Stir condensed milk into the ganache. Fold small amounts of the ganache mix into the cream cheese continuously to avoid lumps.
  4. Pour the cream cheese mixture over the crushed millet biscuits lined in the mold. Bake at 150 degrees Celsius for 10 minutes. Cool the cheesecake and refrigerate.
• For the Glaze:
  1. Boil mango juice and castor sugar in a pan. Add vegetarian gelatin to the mixture. Once set, pour it over the cheesecake.

4. Low-Fat Seviyan Kheer

Recipe by Chef Tarla Dalal

Ingredients:

• 1/2 cup whole wheat vermicelli (seviyan)
• 3 cups low-fat milk
• 1 tbsp sugar
• 1/4 tsp cardamom (elaichi) powder
• A few saffron (kesar) strands
• 3 tbsp finely chopped raisins (kismis)

Method:

1. Heat a non-stick pan. Add vermicelli and dry roast on a medium flame for 3 minutes or until it turns light brown. Keep aside.
2. Heat milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, stirring occasionally and scraping the sides of the pan.
3. Add roasted seviyan and raisins, mix well and cook on a medium flame for 5 minutes while stirring occasionally. Add cardamom powder and saffron and mix well. Serve warm.