Janmasthami special: Try out these healthy Mango Muffin and Kiwi Barfi recipes
These sweet dishes are low on calories and high on taste
This year, celebrate Lord Krishna's birthday on a healthier note with sweet delectables that are nutritious too. Dietician Garima Goyal shares the recipe for two such sweet dishes to relish.
Eggless Mango Muffins
Ingredients: Flour 200 gm (1 cup) | Salt 1/4 tsp | Baking soda 1/2 tsp | Baking powder 1 tsp | Elaichi (cardamom) 1/2 tsp crushed |Sugar 100 gm (1/2 cup) | Refined oil/butter 50 gm ( 1/4 cup) | Mango pulp 1/2 cup | Milk / buttermilk 1/2 cup
Mix flour, salt, baking soda and baking powder and filter/sieve them twice so that they blend in together. Put sugar in mango pulp and grind, also add refined oil to it and mix well.
Beat/whisk this mix by adding milk/buttermilk a little at a time.
Preheat the oven to a temperature of 100 degrees.
Place muffin on the tray or place paper cups. Take out mixture with a spoon and fill 2/3 rd of the cups.
After the oven is preheated put the tray in it to bake the muffins. Set the microwave for 12 minutes. Bake muffins till they turn golden brown.
Mango Muffins will be ready in 12-15 minutes.
For kiwi sauce: Five ripened kiwis (peeled and crushed or finely chopped) | 1/3 cup, sugar
For Barfi: 1 cup, chenna / paneer | 1½ cup full-cream milk | 1½ cup milk powder | 1 tsp cardamom powder | ½ cup sugar (you may increase or decrease the quantity as per preference)
Slivered almonds and pistachios | Saffron strands
In a heavy bottom pan, combine kiwi and sugar. Cook till it reaches the thick sauce consistency. Take it off the stove and keep it aside.
In another pan, combine milk, milk powder, saffron and chenna /paneer and cook till it starts thickening, stir intermittently to avoid burning.
Add cooked kiwi, cardamom powder and sugar. Cook till thickens and leaves the pan to form soft dough. Take it off the heat.
Spread it on a greased thali, tray or cake tin.
Allow it to cool completely till set. Refrigerate.
Garnish the top with slivered almonds, pistachios and saffron. Cut the barfi into the desired shape. Top with saffron and silver paper.
NOTE: You can keep them in an airtight container and refrigerate them for later consumption. You can preserve them up to 3 to 4 days.