Diwali 2022: Here’s a Healthy Gluten-free Recipe for This Festive Season

The celebrations are in full swing with Diwali just around the corner, and people are shopping for gifts, clothes, home decor, and several other stuff. However, no celebrations or festivities are complete without sweets and desserts. Additionally, Diwali is well known for its mouth-watering treats that will leave you with a few extra pounds by the time the festival is over.

I am aware that celebrating any festival can seem impossible if you are trying to lose weight or have a food allergy. That being said, if you are concerned about your health, you must consider other healthy options. The majority of Diwali preparations make extensive use of oil. The Asahi Kasei Frying Pan Foil is one way to eliminate the use of oil when frying foods on a pan. It is a silicone-coated aluminium foil that can be used to line a frying pan to keep foods from sticking even when no oil is used. Asahi Kasei is a high-end manufacturer of kitchen necessities like food wrapping paper. Another product of theirs that you should definitely check out this Diwali season is the Asahi Kasei Cooking Sheet. It is a nonstick baking sheet that will come in very handy in the preparation of all your baked festive treats.

If you enjoy making sweets at home but don’t want to use unhealthy recipes, we have a solution for you. Here is a recipe for a tasty and healthy gluten-free treat that you can make in no time with minimal ingredients!

Rasgulla

Soft, spongy, cheesy and sweet. What’s not to like about a rasgulla, after all? Many people in India refer to rasgulla as rosogulla. This has to be the most popular dessert or treat in the nation; it is unquestionably a Diwali favourite.

Although Bengalis claim it came from Bengal, and Oriyas claim it came from Orissa, the origin of the delicacy is still a matter of debate. Whoever created this, in my opinion, completely altered the landscape of Indian sweets. I don’t know if you have noticed, but even these ragullas differ somewhat from region to region. The rasgullas in some region are more spongy, while in others, they are rather stiff. Ragullas are typically made with sugar, but during the winter you may find rasgullas made with jaggery.

This milk-based, soft and spongy treat is completely addictive and is drenched in sugar syrup. The recipe that follows is gluten-free and contains no flour. Although they might be a little delicate without the gluten, the rasgullas made using this technique will turn out to be incredibly soft and delicious.

Ingredients:

  1.   1 Litre milk
  2.   3 – 4 Tbsp lime juice
  3.   1 cup sugar
  4.   3 cups water
  5.   Few drops of rose water
  6.   ½ tsp cardamom powder (Grind your own cardamom and make a powder)
  7.   Few saffron threads

Method:

  1. Make channa from milk by boiling it and curdling it with curd and lemon juice (please use lemon juice and not packaged lemon concentrate). Stir it while allowing it to boil. Place this in a muslin cloth and hang it. Tightly soak it until all of the whey is gone. Place it in a flat dish while it’s still hot but touchable, then rub it to remove all the water while making it smooth.
  2. Start kneading the dough after 30 – 45 minutes. It needs to be properly kneaded, just like you would when making chapati or puris with flour. This is a crucial step, so you must knead the dough to create a nice, smooth dough. This can be rolled into tiny balls, which you can set to the side. (While kneading, apply pressure with the palm of your hand. Knead it until it forms a doughlike consistency. Since we aren’t adding any flour to this, it will take some time.)
  3. Make the sugar syrup in a container with a tight-fitting lid. You should use a 2:1 ratio of sugar to water. Keep the lid closed because the steam is crucial. It must be prepared until it has a syrupy consistency. Cardamom powder and rose water can be added now.
  4. Open the syrup lid quickly, then add all of the rasgulla balls inside. After 15 minutes, remove it from the flame and turn off the gas. Always keep the lid closed.
  5. After letting it cool for just two hours, put it in a dish and put it in the fridge.

Enjoy the regal flavour of milky white, gluten-free, and entirely healthy rasgullas this Diwali.

 

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