Hellooo 😀
I know, I’m bombarding with so many Diwali themed blogs 😛 But it’s needed, isn’t it? 😀 Huge celebrations call for more preparations 🙂
Diwali is a festival not only of lights but also for the sweet delicacies that are made! It’s double the happiness when those sweets you binge on turn out super healthy, isn’t it? That’s exactly what we are sharing here today with you all, fat free easy to make Diwali recipes by International Celebrity Chef Milind Sovani. But before he shares the recipes, here’s a small introduction on Milind Sovani:
The scenario of restaurants in Singapore would be vastly different if MasterChef Milind had continued making India proud, he is credited with single-handedly bringing Indian cuisine to the forefront of Singapore palates. Described as ‘Singapore’s Culinary Trailblazer’ by ‘The Michelin Green Guide Singapore’, driven largely by his iconic restaurant “Song of India”. Masterchef Milind Sovani has also been acknowledged of being at the forefront of taking Indian cuisine to global heights resulting in his earned authority as a leading Innovator in the culinary world.
Awards and Recognition:
• ‘BEST ASIAN CUISINE CHEF’ 2009-2011, Awarded by ‘HOSPITALITY ASIA PLATINUM AWARDS’
• THE MICHELIN GREEN GUIDE SINGAPORE 2008 HAS DECLARED MILIND SOVANI AS
• “SINGAPORE’S CULINARY TRAIL,BLAZER”
• King Of Kitchens Top 5 in South East Asia Region 2008-2010
• Asian Chef top 5 in South East Asia Region 2008-2010 at HAPA
• Best Asian Cuisine chef 2006-07
• Best Restaurant Of Singapore, at the Hospitality Asia Platinum Awards 2006-07(HAPA)
• Chef of the Year 2005-2006 HAPA,
• Best Asian Chef (finalist) – World Gourmet Summit in 2004 & 2005.
So here’s the list of fat free easy to make Diwali recipes Chef Milind Sovani is sharing with us today:
1) Apple Rabadi
2) Baked Rasgullas
3) Bulgur Wheat Kheer
4) Fruity Phirni
5) Malai Kulfi
I am already drooling! 😛
How to prepare these fat free easy to make Diwali recipes:
1) Apple Rabadi
Ingredients
3 cups low-fat milk , 99.7% fat-free
3/4 cup grated apples (with skin)
1/4 tsp cardamom (elaichi) powder
a pinch of nutmeg (jaiphal) powder
1 tsp sugar substitute
Method
1. Bring the milk to boil in a deep non-stick pan and simmer it for 10 to 12 minutes, while stirring in between and scraping the sides of the pan.
2. Add the grated apple, mix well and simmer for another 2 to 3 minutes, while stirring in between and scraping the sides of the pan.
3. Add the cardamom powder and nutmeg powder, mix well and keep aside to cool.
4. Once the rabadi¸ has been cooled, add the sugar substitute, mix well and refrigerate for at least 1 hour.
5. Serve chilled.
2) Baked Rasgullas
Ingredients
8 Rasgullas , cut into halves
1 cup low fat paneer (cottage cheese)
1/4 cup low fat milk
2 1/2 tbsp sugar substitute
1 tsp cornflour dissolved in 2 tsp water
a few strands saffron (kesar) dissloved in 1 tsp water
a pinch cinnamon (dalchini) powder
Method
1. Soak the rasgullas in water for 1 minute, drain and discard the water.
2. Repeat step 1 for 4 to 5 times till all the sugar syrup has been removed from the rasgullas and keep aside.
3. Mix together the paneer, milk, sugar substitute, cornflour mixture, saffron and cardamom powder and blend to a smooth paste in a mixer. Keep aside.
4. Arrange the rasgullas in a rectangular glass baking dish and pour the paneer mixture on top.
5. Bake it in a pre-heated oven at 150º C (300º F) for 5 minutes.
6. Serve hot.
3) Bulgur Wheat Kheer
Ingredients
1/4 cup broken wheat (dalia)
1 1/2 cups low-fat milk , 99.7% fat-free
2 tbsp sugar
1 tsp of cornflour dissolved in 1 tbsp of milk
a few saffron (kesar) strands dissolved in 2 tbsp warm low-fat milk (99.7% fat-free)
1/2 tsp cardamom (elaichi) powder
For The Garnish
1 to 2 rose petals or a few saffron (kesar) strands
Method
1. Wash and soak the broken wheat in ½ cup water for 15 minutes. Drain and discard the water.
2. Combine the soaked broken wheat along with 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes or till the water evaporates, while stirring occasionally.
3. Add the milk, sugar and cornflour–milk mixture, mix well and cook on a medium flame for 6 to 7 minutes or till the mixture becomes thick.
4. Add the saffron-milk mixture and cardamom powder and mix well.
5. Keep aside to cool slightly and refrigerate it for 15 minutes.
6. Serve chilled garnished with the saffron stands or rose petals.
4) Fruity Phirni
Ingredients
3 cups low fat milk
3/4 cup poha (beaten rice flakes)
1 tbsp cornflour dissolved in 2 tsp low fat milk
1 tbsp sugar substitute
1 cup sliced fruits (banana, apples etc.)
Method
1. Roast the poha in a non-stick pan till crisp. Do not allow to discolour.
2. Remove from flame, cool and grind it coarsely. Keep aside.
3. Boil the milk in another non-stick pan and add the poha while stirring continuously.
4. Simmer for 5 to 7 minutes.
5. Add the cornflour, simmer for another 2 to 3 minutes and remove from flame.
6. Keep refrigerated for at least 1 hour.
7. Just before serving, divide the fruits and phirni into 4 equal portions.
8. Place the fruits into 4 individual bowls and top with a serving of the phirni.
9. Serve immediately.
5) Malai Kulfi
Ingredients–
Full-fat milk – 2 1/2 cups
condensed milk – 1/2 cup
milk powder – 1/4 cup
cardamom powder – 1/2 tsp
Method–
1. Combine the milk, condensed milk and milk powder in a deep non-stick pan, mix well and bring to a boil.
2. Add the cardamom powder, mix well and cook on a medium flame for 22 to 25 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely.
3. Once cooled, pour the mixture into 6 kulfi moulds and freeze overnight or till firm.
4. To unmold, allow the moulds to remain outside the refrigerator for 5 minutes and then unmold by inserting a wooden skewer stick in the centre of the kulfi and pull it out.
5. Serve immediately.
So, which fat free easy to make diwali recipes are you excited to try? 🙂 Let us know in the comments below!
Until next time,
Ciao. ♥
