Lohri 2023: Healthy and easy dessert recipes for people with diabetes

Lohri 2023: Healthy and easy dessert recipes for people with diabetes

Lohri 2023: Lohri, 1 of the major harvest festivals of India, is almost right here. All about bonfire, folks songs and dances, gajak, revdi and sarson ka saag, Lohri is celebrated every 12 months around the exact time – on January 13, a day just before Makar Sankranti. Lohri marks the stop of winter solstice and it is the time for harvest of rabi crops. Delicacies designed of jaggery, sesame seeds, puffed rice, peanuts are enjoyed in the course of the competition. The pageant just isn’t entire devoid of revdi, moongfali, popcorn, gajak that folks relish while partaking in the festivities by the bonfire. People today with diabetic issues can decide for delicacies made of jaggery instead of sugar in the course of the pageant. In actuality, til or sesame seeds delicacies can be beneficial for people today with diabetes as it is a great supply of healthier fats, protein, B nutritional vitamins, minerals, fibre, and anti-oxidants. (Also examine: Lohri 2023: Shubh muhurat, samagri, rituals and all you want to know)

Right here are some wholesome dessert recipes for men and women with diabetic issues on the situation of Lohri:

1. Sugar-free apricot sesame laddu

Sugar-free apricot sesame laddu

(Recipe by Chef Akash Khandelwal, Sous Chef, Pastry & Bakery, Welcomhotel Sheraton, New Delhi)


⅓ cup white sesame seeds & 1/3 cup chopped apricots

¼ cup peanuts

¼ cup desiccated coconut

½ cup powdered jaggery/½ cup palm jaggery or use 6 gm stevia.

3 tablespoon h2o


• Warmth a kadai or pan and insert the white sesame seeds in it. The pan ought to not be far too very hot, but on a minimal warmth.

• On a low flame roast the sesame seeds. Stir at intervals.

• The sesame seeds pop and improve color. On a low heat, this usually takes about 2 to 3 minutes. Do not brown them.

• Take away and set aside in a plate.

• Then insert the peanuts. Dry roast the peanuts on a minimal warmth stirring frequently until finally they become crunchy and get a couple of black spots or blisters on them.

• Take out the peanuts in a mortar-pestle or on a plate. Enable them to neat.

• In the similar pan, increase the desiccated coconut.

• Stir continuously and roast the coconut right up until it grow to be gentle golden or golden. Swap off the warmth. Take away from the pan and established apart.

• When the peanuts have cooled, crush them coarsely. You can also crush them in a dry grinder.

• Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.

• Next include the cardamom powder.

• Mix really very well. Set apart.

• Take the higher than mixture, include the chopped apricots and add the melted jaggery or stevia.

• Drinking water assists in binding a combination and condition in spherical balls coated with sesame.

2. Chawal aur ganne ke ras ki kheer (rice and sugarcane juice pudding)

(Recipe by Government Chef Rajnish Malkoti, Welcomhotel Shimla)

Chawal aur ganne ke ras ki kheer


4 cups new sugarcane juice

1/2 cup superior excellent basmati rice rinsed very well and soaked in water for 30-40 minutes

1 eco-friendly cardamom, pounded

1 1/4 cups complete fat milk

1/4 cup combined nuts and raisins

1 tsp desi ghee


– Pressure the sugarcane juice into a hefty based saucepan. Provide to a boil more than medium warmth. As the juice boils, scum will start to increase to the surface. Use a huge spoon or strainer to scoop and discard it (eliminate it from the sides of the pan as very well). You will need to repeat this course of action until eventually all the scum has been eradicated.

– Drain the rice perfectly and incorporate it to the saucepan together with the cardamom. Stir the mixture regularly around medium-lower warmth for about 20-25 minutes. As the rice starts off to soften, the kheer will thicken.

– Convert down the warmth and address the saucepan. Go on to prepare dinner the kheer for another 15 minutes, stirring from time to time, until eventually the rice is thoroughly cooked. In a little saucepan, bring the milk to and boil. Add it to the kheer and stir perfectly.

– In a compact pan warmth the ghee and fry the nuts and raisins until eventually golden and add to the kheer. Address and simmer the kheer for 5-7 additional minutes or until eventually it thickens to the ideal consistency. Take out from heat and continue to keep for cooling.

– Garnish with the nuts and raisins and serve cold.

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