From oats nachani modak to avocado kheer: Make these unique healthy sweets

Its that time of the year when all you want to do is gorge on delicious food for Ganeshotsav However over the the years many people have become very health conscious about the way they consume sweets While others may wonder what all the fuss is about even city chefs say health matters and have been adding healthy twists to traditional sweetsThey not only make unique varities of modaks with oats and nachani but also make laddoos with raw turmeric dry nuts and wheat last but not the least they even make kheer out of avocadoHere are some recipes to keep you busy during this time of the yearOats and Nachani modakHave you always loved modaks but want to eat healthy Chef Ashutosh Balodhi from The Dukes Retreat in Lonavala says you can easily do that this Ganeshotsav by making a modak with oats nachani coconut and jaggery He explains During festivals the joy of food knows no bounds but it is essential to strike a balance As a chef I believe in celebrating the flavours of tradition while also embracing the gift of good health Let us savour the sweetness of life but remember to keep our sugar intake in check with this version of the modak ensuring that every bite remains a delightful and wholesome experienceIngredientsPreparation time 2530 minutesCooking time 1520 minutesServes 4Oats 125 gmNachani atta 30 gmGrated coconut 200 gmJaggery 100 gmCardamom powder a pinchGhee 40 gmDry fruits 25 gmMethod1 First roast the oats in slow flame for 23 minutes or until it turns slightly golden brown Remove from flame let it cool completely and make a powder2 For filling in same pan heat 20gm ghee roast dry fruits add the grated coconut cardamom powder and jaggery cook until golden brown and let the mixture cool3 Now make a tight dough with the powdered oats and nachani atta using warm water4 Grease a modak mould with ghee make small balls of the dough and press it into the mould then add the filling in the center and shape5 Steam the modak for about 8 to 10 minutes6 Serve hot with melted ghee on topAvocado KheerYou may have eaten all kinds of kheer over the years with all their richness but its often difficult to imagine one that is healthy Chef Binod Kumar at Four Points By Sheraton in Navi Mumbais Vashi suggests making a healthy avocado kheer during this time of the year to honour the festival while dishing out alternativesIngredientsAvocado pulp 50 gmGrated coconut 60 gmRaw rice powder 60 gmJaggery 40 gm14 cup boiled milk 120 mlWater 80 mlGhee 20 mlCardamom powder 5 gmWhole cashew nuts broken 10gmRaisins 10 gmGarnish with gold or silver workMethod1 Soak jaggery in warm water till immersing level crush it well2 Then heat it up until it is slightly thick no string consistency needs to be checkedStrain and keep aside3 Rinse rice well and soak in water for at least 30 minutes and set aside4 In a mixer grind rice and coconut together with little water to a coarse paste5 Boil water keep in low flame and add the coconut rice paste and let it cook in medium flame for 10 minutes6 Once the rice gets cooked soft and the mixture is in porridge consistency add jaggery syrup7 Stir well and cook for 3 minutes add well ripped avocado pulp and cardamom powder and stir well8 Meanwhile in a tadka pan with ghee fry cashews and raisins9 First add cashews once it starts to brown add raisins let it bubble up then switch off10 Switch and let the payasam cool down for 10 minutes11 Then add milk and stir well12 Add ghee fried cashews and raisins give a quick stirRaw Turmeric Dry nuts and Wheat laddooIf you dont want to make kheer from avocado then Kumar says you can opt to make some laddoos from raw turmeric dry nuts and wheatIngredientsFresh Raw turmeric 100 gmWheat flour 250 gmGhee 160 ml Almonds 20 gmCashew nuts 20 gmWalnuts 20 gm Pistachios 20 gmMelon seeds 50 gmJaggery 120 gmWater 20 gmRaisins 20 gmDesiccated coconut 20 gmBlack pepper powder 10 gmCashew nuts for garnish 80 gmMethod1 Heat ghee in a pan and add grated raw turmeric Cook until it reduces to 14th and the raw smell of turmeric goes off2 Heat a pan and dry roast the wheat flour stair until golden colour then mix with turmeric paste3 Heat ghee in another pan and fry almonds cashew nuts walnuts pistachios and one by one set aside4 Dry roast melon seedsIn a pan melt jaggery in 1 tbsp water to make jaggery syrup5 Grind the roasted dry fruits into a coarse powder6 Grind the fox nuts separately and mix them into the dry fruit mixture7 Add the powder and raisins to the jaggery syrup and mix properly8 Add cooked raw turmeric mixture and mix well Once the mixture cools slightly add desiccated coconut roasted melon seeds black pepper powder and mix well9 Make round smooth laddoo and garnish with cashew nuts