Diwali 2023: Watch Out For Adulterated Sweets And Try These Traditional Recipes Instead!

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We all can't resist eating lip-smacking sweets and desserts on Diwali to celebrate the win of good over evil. However, there is bad news for all the mithai lovers, these luscious sweets are often laced with harmful additives to prolong their shelf life.

Adulteration can cause serious risks to health like diarrhoea, dysentery, dehydration, kidney inflammation, gastritis, etc. It's truly heartbreaking to know that something so delightful and indulging can be so harmful for our health. But there is nothing to worry about ,we have got you covered.

Here is a list of some healthy recipes that you can indulge in this festive season, easy to whip up even if you are new to cooking.

Besan Ladoo :

Besan Ladoo is one of the most popular and cherished mithai in Indian cuisine and is really easy to make. You just need some very basic ingredients that you can easily find in your household pantry.

Recipe :

• Take 1 kg besan,you can make your own besan.The besan in the market can be adulterated with maida, so it's better to grind some chana dal at home.
• Heat some ghee in a non-stick pan, slowly add besan and keep stirring it continuously to prevent it from burning.
• Roast the besan for 13-15 minutes until it turns golden brown, and transfer it to a plate to cool it down.
• Once the mixture cools down, add sugar, coarsely grounded almonds, some chopped cashews and cardamom powder to enrich the taste.
• Start making balls and place it in a flat dish lined with ghee and they are ready to serve.

Kalakand :

Kalakand is moist, juicy with a grainy texture made out of solidified and sweetened milk flavoured with cardamom or paneer.

Recipe :

• Take a heavy bottom pan, add 1 litre of whole milk and set heat to medium.
• Let the milk come to a boil and add lemon juice, 1 tablespoon at a time and keep stirring.
• After some time the milk will curdle and add some more lemon juice to make the milk curdle completely.
• Use a muslin cloth and pour the curdle milk over it.
• Rinse the fresh chhena ( curdled milk ) to get rid of the lemon flavour.
• Squeeze the excess water out from the chhena and tie the muslin cloth and let it hang for 10 minutes, you can tie it to your sink tap.
• Add the chhena and condensed milk to a pan , adjust the sweetness level to taste and mix it well using a spatula.
• Start cooking the mixture on a low flame, once it will start to thicken add 1 teaspoon rose water and cardamom powder to the mixture and mix well.
• Once the mixture is thick but not too dry, transfer the mixture to a greased pan and spread the mixture evenly.
• Lastly, sprinkle some chopped nuts on top and let it sit for at least two hours. Once it's set, cut them into small pieces. Refrigerate and consume your kalakand within three to five days.

Coconut Burfi :

It is a traditional Indian Sweet, known by different names such as Kobbari burfi, Nariyal burfi, Kopra pak, and Thengai burfi.

Recipe :

• Heat a wide pan, it will help to cook the ingredients faster and easier. Pour 1 tablespoon ghee and fry chopped cashews until lightly golden.Keep them aside.
• Add 400 grams fresh or frozen grated coconut and 2 cups full fat milk, stir well and bring the mixture to a boil.
• Cook until the milk evaporates on a low flame, add sugar according to your taste. Add 2 tablespoons of ghee and keep stirring it continuously until the moisture dries up completely.
• Add half teaspoon cardamom powder and mix it well.
• Once the mixture turns dense, sticky, dry and heavy, transfer the mixture to the greased pan or plate and set it with the spatula.
• Sprinkel fried cashews and pistachios and let the mixture sit for 3 to 4 hours and cut the burfi into small pieces.

Rasgulla :

In this recipe we will make a gluten free version of the most delicious soft and spongy Bengali dessert, Rasgulla.

Recipe :

• Boil milk and add lemon to curdle it. Pour the curdled milk in a muslin cloth and hang it.
• While the chhena is still a little warm, put it in a dish and rub it to make it smooth.
• Make small balls with it and keep them aside for a while.
• Make a sugar syrup in a vessel with a tight lid, keep water and sugar ration, 2:1 and add rose water and cardamom powder.
• Cook the water to a syrupy consistency. Put the rasgulla balls in it and leave it over the flame for 15 minutes and then turn off the gas.
• Do not open the lid and keep it shut all the time. Allow it to cool down for two hours and place it in the refrigerator afterwards.

Disclaimer: The information provided in this article is for general informational and educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or a qualified healthcare provider with any questions you may have regarding a medical condition.