Diwali is a fun and lively celebration that shouldn’t be filled with anxiety over healthy diet choices. You shouldn’t have to forfeit your favourite festive foods simply because you’re trying to lose weight, but that’s easier said than done when there are so many delicious treats to be found on the dining table. Before you decide to cancel your celebrations in favour of a healthy, three-meal-a-day plan, try these alternatives to your favourite sweets and desserts which could help you achieve a healthier Diwali. They taste just as delicious as the originals, but will save you calories when it comes to weigh-in day.
Low fat rice kheer
A simple but effective recipe for rice kheer is to combine 150ml of milk with 130g of milk powder, stirring continuously. Set this aside and pour another 150ml of milk into a deep pan over a medium heat. Add half a cup of washed and soaked rice and boil for 8-12 minutes. Add the milk you previously prepared and boil for another 5 minutes, stirring continuously. Add around 7-10 skinned and pre-soaked almonds which have been cut into long slivers. Add 3-4 teaspoons of sugar and half a teaspoon of powdered cardamom to the boiling mixture, then serve either hot or cold.
Corn kheer
Add the kernels of three sweetcorns to a pan and add half a cup of milk before bringing to the boil. Once it has boiled, remove from the heat and cool. Grind the mixture and keep aside, then add 150ml of skimmed milk to a bowl, slowly stirring in 130g of milk powder. Seperately, add another 150ml of skimmed milk to a pan over a medium heat. Add the corn mixture and boil for 8-12 minutes, then add the earlier milk mixture and cook for a further 5 minutes. You can now add the almond slivers, sugar to taste and half a teaspoon of cardamom, before serving hot, warm or cold.
Sweet rice pudding
Heat two teaspoons of oil in a pan, adding 7-8 cloves and heating slightly. Add one cup of water, half a teaspoon of turmeric powder and bring to the boil. Add one cup of pre-washed and soaked rice to the pan, partially cover and cook for around 15 minutes on a low heat. Add sugar to taste, raisins and half a teaspoon of cardamom powder – keep stirring and cook for a further five minutes. Remove from the heat when the water has evaporated and garnish with slivered nuts.
Oat and carrot kheer
Begin by soaking one cup of oats and 15 raisins in half a cup of milk for 8 minutes. Boil two and a half cups of skimmed milk with one chopped carrot for 5 minutes, then add the soaked oats and raisins and cook for a further 5 minutes. Add two teaspoons of Isabgol husk, almond slivers and some cardamom powder to taste, then serve warm or cold.
Almond burfi
Add 125g of sugar to a deep pan and add 50ml water. Boil until the mixture is a thick, lace-like syrup which should take around 6-7 minutes. Take this off the heat and add 250g of ground almonds to the syrup. Stir well to avoid lumps then allow it to cool and thicken. When this is the consistency, transfer it to a slightly greased surface and roll out to the desired thickness. Let it cool and add 3-4 sheets of varek (edible silver foil used for sweets) – allow to sit for an hour then cut into squares or diamonds.