No festive celebration Plates of kaju katli or ladoo, bowls of kheer and boxes of barfi take pride of place on the dining table and are consumed with some amount of guilt. The key is to consuming them in moderation – or better yet, finding a healthier alternative altogether.
Instead of deep frying Diwali snacks and sweets, why not bake them?
Here are some popular baked Diwali recipes:
For the filling
1 ½ cup of powdered green moong dal soaked overnight
1 cup sugar
1 tsp powdered cinnamon
½ tsp nutmeg
1 tbsp. chopped cashews
2 tbsp. ghee
½ cup khoya
3 tbsp. sooji
1tbsp. chopped almonds
1 tbsp. chopped raisins
For the dough
3 cup all-purpose flour
5 tbsp ghee
½ cup semolina
1 pinch saffron
For the main dish
Pre-heat oven to 180 degrees Celsius. Meanwhile, sieve the all-purpose flour and semolina in a large bowl. Then add ghee and knead the mixture into a stiff dough using 120 ml milk.
To make the stuffing, heat 2 tablespoon ghee in a non-stick pan. Add almonds, cashews and raisins and sauté for 5 minutes, till they turn brown.
Powder the soaked green moong dal in the mixer and sauté for 10 minutes. Add cardamom powder, nutmeg, khoya, sugar and sooji. Mix well and cook for 10 minutes. Remove from heat, transfer into a bowl and set aside for it cool for some time.
Divide the dough into equal portions shaped into small rounds and then roll out to make small puris. Put a small portion of the prepared stuffing in the centre of the puri. Apply a little milk on the edges and wrap. Similarly, make the remaining gujias.
Brush a baking tray with little ghee, sprinkle some all-purpose flour and place the gujias on it. Brush them with little ghee and bake in the pre-heated oven for 30 minutes – remember to turn the gujias after 15 minutes so that both sides cook evenly.
Heat 3 tablespoons milk in a small non-stick pan. Add saffron and bring it to a boil. Remove from heat.
Brush gujias with saffron milk just after you take them out from the oven and bake again for 15 minutes. Your delicious and healthy gujias are now ready to be served.
1 1/5 to 2 cups of whole wheat flour
1/2 cup melted ghee
1/2 cup powdered sugar
1/2 cup milk
1/2 tsp baking powder
Add ghee and sugar into a medium bowl and beat until mixture becomes light.
Sieve the baking powder and wheat flour through a fine mesh.
Add wheat flour to the sugar-ghee mixture. Add milk and make a semi-stiff dough.
Cover the dough for 10 minutes.
Preheat the oven at 150 degrees Celsius. Keep the baking pan ready. Divide the dough equally and roll into roti-sized portions. Now cut diagonally with a cutter.
Put the shakkarparas into a baking tray, leaving some distance between them all.
Bake for 30 to 35 minutes.
Remove from the oven and cool them for few minutes before you sever or store them.
Also Read: Festive Outfits For Your Kids This Diwali
Baked Gulab Jamun
2 cups gulab jamun mix
½ cup milk
3 tbsp ghee
Preheat the oven to 165 degrees Celsius. In a bowl, add the gulab jamun mix and bind it with milk and oil until till forms a dough. The consistency should be moist and not too sticky.
Rub a little oil on your palms and start forming small balls with the dough, making sure to avoid cracks.
Grease a baking tray with oil and place the dough balls on it; bake for 30 minutes, stopping to turn them after 15 minutes.
You want to keep an eye on the gulab jamun to make sure they don’t burn at the bottom as every oven differs a little.
Now prepare the sugar syrup by adding sugar, water, cardamom powder and saffron into a pan. Allow it to boil, then add the lemon juice. Once this mixture reaches a syrup-like consistency, switch off the stove.
Add the baked gulab jamun to the warm syrup and let to soak for a good 30 minutes before you serve.
An oven is a handy kitchen gadget to not just bakes cakes and pies but to also bake food that you’d have otherwise fried, like these Diwali treats. If you don’t yet own one of these gadgets, here are a few to pick from.