Navratri one of the most awaited festivals in India as its an amalgamation of dance, devotion, and vibrant colours. It is not just a festival in India but a celebration of faith, community, and tradition. Spanning nine days, the festival is marked by vibrant dances, colourful dresses, and the collective reverence of Goddess Durga. Amid the joyous celebrations, fasting remains a distinct tradition. With celebrations, come forth our sweet tooth desires that no one can deny. Don’t get carried away and indulge in unhealthy sweets. Read on more to understand the interesting tactic and the healthy ingredients that we can use to treat out sweet tooth unapologetically.
Almonds are quick to flavor, and pair very well with all sorts of food items. The many health benefits of almonds have been highlighted in several Ayurveda, Unani and Siddha texts. Consuming almonds daily may help in improving hearth health and also in managing weight and type-2 diabetes. Besides that, Almonds are rich in Vitamin B2, Vitamin E, magnesium, and phosphorus.
ALMOND CHANNA MASALA
Serves: 3
Ingredients:
- Almonds (blanched & Peeled) 60g
- Sliced onions ½ onion
- Ginger strips1 tsp
- Green chilli strips½ tsp
- Olive Oil
For cooking
- Cinnamon stick 1 small piece
- Channa Masala 1 tbsp
- Water 1 tbsp
Steps:
- Saute the onions, ginger, green chillies in oil in a kadhai.
- Add the cinnamon stick, channa masala. Season to taste.
- Add the almonds and mix well.
BADAMI NANKHATAI
Ingredients
- Almond flour-150gms
- Whole wheat flour – 30gms
- Isabgol-10gms
- Ghee-50gms
- Fresh cream-12gms
- Stevia powder-4gms
- Baking powder-1tsp
- 20g Chopped cranberries
- Water- 1-1/2 tsp (for consistency)
- Eryhritol-20gms
Method
- Pre heat the oven at 180 degrees Celsius.
- In a bowl start by mixing the ghee, erythritol & stevia powder. Using a whisk mix all of them together.
- In another bowl mix the almond flour, whole wheat flour, Isabgol, baking powder, cranberries. Add the dry mix, fresh cream into the ghee mixture little by little to form a dough.
- Can add water little by little to help the dough to come together.
- Chill the dough for about 20 minutes.
- After the dough has rested, shape the nankhatais with them help of a tbsp.
- Lay them onto a parchment lined baking tray & bake them for about 15 minutes or till the sides start getting amber & golden.
