Eid-ul-Adha 2024 Healthy Dessert Recipes: Satisfy Your Sweet Cravings Without the Guilt for Bakrid Festival

Eid al-Adha 2024 Healthy Dessert Recipes: No Eid Al Adha celebration is complete without desserts. Satisfying your sweet cravings with a filling diet of delicious desserts is a blissful feeling during the festival, but can leave you feeling guilty afterwards. So, we have handpicked some healthy dessert recipes to help you indulge in delicious food guilt-free and satisfy your sweet cravings during Bakrid without feeling bad. Check them out.

Eid al-Adha 2024 Healthy Dessert Recipes: Enjoy without the guilt

Shear car

(Recipe: Chef Ranveer Brar)

material:

1/2 cup water

1 can of condensed milk

1 litre full fat milk

7-8 dates, pitted and chopped

3-4 crushed green cardamoms

1/2 cup sugar

1/4 cup ghee

2 tablespoons of chironji

1/4 cup golden raisins

7-8 pistachios (sliced)

8-10 almonds (sliced)

8-10 cashew nuts (chopped)

1 cup whole wheat vermicelli (seviyan), crushed

¼ cup coconut flakes

crushed nuts for garnish

Saffron for garnish

Method:

1. Fill a pressure cooker with water and add the can of condensed milk. Cover and heat on medium heat until it whistles twice.

2. Meanwhile, heat the milk in a deep bottomed heavy kadai. Add the dates to the milk and cook until it starts changing colour and the mixture reduces.

3. Now add the crushed cardamom pods and simmer for 3-4 minutes, add the sugar and stir until the sugar starts to dissolve.

4. Add the warm condensed milk, mix well and heat until the milk thickens.

5. In another pan, heat 2 tbsp of ghee, add the chironji and fry until fragrant. Add the raisins, pistachios, almonds and cashews. Fry until they start to brown slightly.

6. Add seviyan and fry until browned.

7. Add the coconut flakes and stir fry until fragrant.

8. Add the seviyan and dry fruit mix to the milk, mix well and heat until it boils and thickens. Serve hot with the dry fruits and saffron.

Summer fruit basket

material

1 large watermelon

2 cups black and green grapes

1 medium-sized cantaloupe, peeled and cubed

2 cups fresh blueberries

1 cup chopped jamun or plums

2 medium sized oranges and 2 kiwis

A few pineapples

Method

1. Cut a large watermelon in half and scoop the flesh into a bowl. The watermelon should form a basket-like shape.

2. In a separate bowl, combine all the fruits. Next, squeeze the orange into a separate bowl and pour the freshly squeezed juice over the fruits. Mix everything gently.

3. Fill your watermelon basket with fruit for a healthy summer fruit basket. This recipe will not only keep you and your family hydrated all summer long, but it will also be a beautiful addition to your dinner table.

Mango Millet Cheesecake Recipe

(Recipe courtesy of Chef Akash Khandelwal, ITC Hotels)

material

For cheesecake

300 grams cream cheese

120g sweetened condensed milk

40 grams white chocolate

130g fresh cream

For millet crumble

Millet biscuits 200g

50g butter

For glazes

30g vegetarian gelatin

400 grams castor sugar

400 grams mango juice

Method:

For the base

Crush the millet cookies, add the melted butter and mix well. Grease a cheesecake mold and spread the mixture on the bottom of the cake mold and smooth it evenly.

For the hitter

1. Beat Philadelphia style cream cheese in a KitchenAid fitted with the paddle attachment for 5 to 6 minutes until soft and smooth, using a spatula to scrape down the sides periodically.

2. Finely chop the white chocolate. Bring the cream to a boil in a saucepan until it reaches 35% boiling point, then pour it over the chopped white chocolate to create the ganache.

3. Fold the condensed milk into the ganache. Gradually fold the ganache mix into the cream cheese, working continuously to avoid lumps.

4. Pour the cream cheese mixture over the crushed millet biscuits in a mold. Bake at 150°C for 10 minutes. Once baked, cool the cheesecake and place in the refrigerator.

For glazes

Bring the mango juice and sugar to a boil in a saucepan and add the vegetarian gelatin. Once the glaze has set, pour it over the cheesecake.

Low Fat Seviyan Kheer

(Recipe by Chef Tarla Dalal)

material:

1/2 cup whole wheat vermicelli (seviyan)

3 cups low-fat milk

1 tablespoon sugar

1/4 teaspoon cardamom (elaichi) powder

A few threads of saffron (Kesar)

3 tablespoons finely chopped raisins (kissmis)

Method:

1. Heat a non-stick frying pan. Add the glass noodles and dry fry over medium heat for 3 minutes or until light brown in color. Set aside.

2. Heat the milk and sugar in a deep nonstick frying pan, stir well and cook over medium heat for 10 minutes, stirring occasionally and scraping down the sides of the pan.

3. Add roasted seviyan and raisins, mix well and cook on medium flame for around 5 minutes stirring occasionally.Finally add cardamom powder and saffron and mix well.Serve hot.