{"id":14353,"date":"2022-11-12T11:19:16","date_gmt":"2022-11-12T06:19:16","guid":{"rendered":"https:\/\/drmohans.com\/?p=14353"},"modified":"2024-11-26T08:22:50","modified_gmt":"2024-11-26T08:22:50","slug":"wdd-dessert-recipes","status":"publish","type":"post","link":"https:\/\/drmohans.com\/backend\/wdd-dessert-recipes\/","title":{"rendered":"World Diabetes Day Special \u2013 Dessert Recipes"},"content":{"rendered":"

RAGI KOLUKATTAI<\/strong><\/span>
\nINGREDIENTS<\/strong>:
\nRagi flour -100g
\nBengal gram dhal -25g
\nUrad dhal -25g
\nRed chilli -10g
\nOil -10ml
\nPRE-PARATION:<\/strong>
\nDry roast coarse ragi flour in low flame for 10 minutes
\nFry Bengal gram dhal , urad dhal and red chilli in oil
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Mix Ragi flour with 50ml of warm water
\n\uf076 Mix Fried grams in the Ragi flour
\n\uf076 The dough is well mixed and made into small balls, Steam it and Serve hot.
\nNUTRITIVE VALUE PER PORTION:<\/strong>
\nCalories : 400 kcal Portion Size : 12<\/strong>
\nCarbohydrate :100 grams No.of Serving : 6<\/strong>
\nProtein : 18 g
\nFibre : 4 g<\/p>\n

OATS ON THE GO
\n<\/strong><\/span>INGREDIENTS:<\/strong>
\nRolled Oats – 2 tbsp Raisins -6 no. Flax seeds -1 tbsp Chia seeds -1 tbsp Greek yogurt – \u00bd cup Chopped almonds – 6 no. Low fat milk -\u00bd cup Seasonal fruits -2 tbs p , chopped
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Combine 2 Tbsp oats , 6 no. raisins , almonds , 1 tbsp soaked flaxseeds ,1 tbsp of soaked chia seeds , \u00bd cup yogurt , 1 cup low fat milk and 2 tbsp chopped seasonal fruits in a mixing bowl .
\n\uf076 Mix it thoroughly.
\n\uf076 Transfer into a bowl and serve.
\nNUTRITIONAL VALUE PER SERVING:<\/strong>
\nEnergy : 240 cal.
\nCarbohydrate : 35g
\nProtein : 8 g
\nFat : 8 g
\nPortion size : 1 cup<\/strong>
\nNo,of Serving : 4<\/strong><\/p>\n

SUGAR FREE SNACK BAR<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nOats (steel cut\/rolled) – 1 cup
\nAlmonds – \u00bd cup
\nFlax seeds – 2 tbsp
\nPumpkin seeds – 2 tbsp
\nSunflower seeds – 2 tbsp
\nSesame seeds – 2 tbsp
\nBlack seeds – 3 tbsp
\nDates – 10 number
\nRasins – \u00bd cup
\nPeanut butter – \u00bd cup
\nChopped cashew – \u00bd cup
\nVanilla extract – 1 tsp
\nMETHOP OF PREPARATION:<\/strong>
\n\uf076 Roast all seeds in a dry pan and let them cool
\n\uf076 Grind dates, raisins and peanut butter to mix well
\n\uf076 Add all the dry ingredients in a large bowl and the ground dates mix
\n\uf076 Add chopped cashew, vanilla extract mix well with hands
\n\uf076 Make sure that all dry ingredients should mix well with wet ingredients
\n\uf076 Spread the daw evenly in a pudding tray
\n\uf076 Slightly cut the daw in desirable shapes
\n\uf076 Bake it on 130 degree C for 20-30 minutes
\nNUTRITIVR VALUE PER SERVING:<\/strong>
\nEnergy : 2,834 kcal Portion size :1<\/strong>
\nCarbohydrate : 389.7 g Number of Serving : 10<\/strong>
\nProtein : 76.35 g
\nFat : 124.96 g<\/p>\n

OATS AND NUTS LADOO<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nOats – 50 g Sesame seeds – 5 g
\nAlmonds – 20 g Skimmed milk – \u00bd cup
\nWalnut – 15 g Artificial Sweetener (aspartame) – 50g
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Grate all the nuts into coarse pieces
\n\uf076 Keep the pan and roast the oats for 5 minutes
\n\uf076 Keep aside the oats and nuts
\n\uf076 Then make the oats into powder
\n\uf076 Keep pan and add 1 tsp ghee
\n\uf076 Add the grated nuts and stir for 2 minutes
\n\uf076 Then add the oats powder into pan and stir for 3 minutes
\n\uf076 Then add half cup of warm milk into the mixture
\n\uf076 At last add 5gms of artificial sweetener
\n\uf076 Finally grease the hands with edible oil or ghee and made the mixture into round balls.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy : 103k.cal Portion size – 1<\/strong>
\nCarbohydrates : 8.4 grams No. of Servings – 6<\/strong>
\nProteins : 3.6 grams
\nFat : 5.7 grams
\nFibre : 5.2 grams<\/p>\n

STRAWBEERY OATS PUDDING<\/strong><\/span>
\nINGREDIENTS<\/strong>:
\nRolled oats – 20 g
\nchopped strawberries – 20 g
\nAlmond milk – 100 ml
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Combine the cooked oats,chopped strawberry and almond milk in a bowl
\n\uf076 Mix well , cover the lid , refrigerate it for overnight
\n\uf076 Serve chill
\nNUTRITIVE VALUS PER SERVING:<\/strong>
\nEnergy 107 kcal
\nCarbohydrate 16.9gm
\nProtein 4 gm
\nFat 2.8gm
\nFiber 3.5gm
\nPortion Size : 1 cup<\/strong>
\nNo.of Serving : 1<\/strong><\/p>\n

BESAN FLAX SEED LADDU<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nBesan flour -50 g
\nFlaxseed – 10 g
\nCardamom powder – \u00bd tsp
\nGhee – 10 g
\nAlmonds (chopped) – 3
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Place non-stick kadai on flame. Add 2 tsp of ghee and heat it.
\n\uf076 Add besan gram flour in a small quantity step by step and stir continuously for 15 min until colour changes to golden brown on a medium flame.
\n\uf076 Switch off flame and add roasted flaxseeds, chopped almonds, cardamom powder and sugar free 2 tsp to the besan flour.
\n\uf076 Finally start making laddus.
\nNUTRITIVE VALUE:<\/strong>
\nEnergy : 328 kcal No. of servings : 1<\/strong>
\nCarbohydrates : 30.01 g Portion Size : 3<\/strong>
\nProtein : 13.05 g
\nFat :16.91 g<\/p>\n

VEGETABLE PANIYARAM<\/strong><\/span>
\nINGREDIENTS<\/strong>
\nReadymade idli batter – 100g Finely chopped spinach – 20g
\nGrated cabbage – 20g Grated carrot – 20g
\nGreen chilli paste – 1 tsp Salt to taste
\nOil for greasing and cooking
\nMETHOD<\/strong>
\n\uf076 Combine all the ingredients in a bowl and mix well
\n\uf076 Heat the paniyaram mould on a medium flame and grease it using little oil
\n\uf076 Pour a spoonful of the batter into each of the moulds and cook using little oil till they turn golden brown in colour on the lower surface
\n\uf076 Turn each paniyaram upside down using a fork cook till they turn golden brown in colour from other side
\nNUTRITIVE VALUE<\/strong>
\nEnergy :23cal No of serving \u2013 14<\/strong>
\nProtein :0.7g No. of portion size – 2<\/strong>
\nFat :0.7g
\nCho : 3g<\/p>\n

CHILLI GARLIC CHUTNEY<\/strong><\/span>
\nINGREDIENTS<\/strong>
\nWhole dry red chilies- 10nos Garlic cloves -10 nos
\nSalt to taste
\nMETHOD<\/strong>
\n\uf076 Soak the red chilies in hot water for half an hour,Drain and remove the stems
\n\uf076 Combine the chilies, garlic, salt and \u00bd cup of water in the mixer and blend till smooth
\nNUTRITIVE VALUE<\/strong>
\nEnergy :4 kcal Protein 0.2g
\nFat 0g Cho 0.6g
\nNo of serving 15 tbsp<\/strong>
\nNo. of portion size – 2<\/strong><\/p>\n

BROWN RICE PUDDING<\/strong><\/span>
\nINGREDIENTS :<\/strong>
\nBrown rice – 100g Skimmed milk – 50ml
\nPalm jaggery – 5g Vanilla extract – 10g
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 In a large sauce pan, combine the water, rice , bring to a boil.
\n\uf076 Reduce heat, cover and simmer for 30-45mins.
\n\uf076 Stir in skimmed milk and add palm jaggery.
\n\uf076 Cook for 30-40mins until desired consistency.
\n\uf076 Remove from the heat and garnish with Almonds and cashew.
\n\uf076 Serve it hot
\nNUTRITIVE VALUE PER PORTION:<\/strong>
\nEnergy : 98.2g Portion size : 1<\/strong>
\nProtein : 2.6g\u00a0 No.of servins : 2<\/strong>
\nFat : 3.0g
\nCarbohydrates : 14.7g<\/p>\n

OATS MIXED NUTS LADOO<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nOats -1 cup
\nAtta\/wheat flour -2\/3 cup
\nDesire powder -2\/3 cup
\nGhee -1\/3 cup
\nCardamom -2 nos
\nNuts -1 tsp
\nMETHODOF PREPARATION:<\/strong>
\n\uf076 Dry roast oats and also nuts in the low flame .Roast the Atta along with cardamom and add Atta and powdered oats and desire powder.
\n\uf076 Let it sit for 5-7 mins,then take small portion of ladoo.
\n\uf076 If they aren`t smooth add some Atta\/if they are too dry, add a tsp of warm milk to bind
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy :105 cal Portion size:2<\/strong>
\nProtein :2.9 g No.of serving:6<\/strong>
\nFat :5.3 g
\nFiber :1.7 g
\nCarbohydrates:11.8 g<\/p>\n

APPLE RABDI<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nApple -3 medium
\nMilk – 1 liter
\nSugar substitute as required
\nGreen cardamom – 1\/4 teaspoon
\nAlmonds blanched and Sliced – 8 -10
\nPistachios blanched and sliced – 8 -10
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
\n\uf076 Add sugar substitute and cook on low heat, stirring continuously. Peel and grate two apples. Add the grated apples to reduced milk and mix.
\n\uf076 Cook for three to four minutes. Add cardamom powder, almonds and pistachios.
\n\uf076 Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish. Serve hot or cold.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nCalories : 417.1 Kcal Portion Size : 2<\/strong>
\nCarbohydrates : 54.37 gm No of serving : 3<\/strong>
\nProtein : 9.88 gm
\nFat : 18 gm<\/p>\n

BOTTLE GUARD HALWA<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nGrated bottle gourd – 100 g
\nGhee – 05 g
\nLow-fat milk, 99.7% fat free – 50 ml
\nCardamom powder – 05 g
\nSugar substitute – 10 g
\nMETHOD OF PREPARATIO:<\/strong>
\n\uf076 Heat the ghee in a deep non stick pan, add the bottle gourd and mix well
\n\uf076 Cover it with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
\n\uf076 Add the milk and cardamom powder, mix well and cook on that
\n\uf076 Add the sugar substitute and mix well.
\n\uf076 Serve warm.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy – 170 Cal Portion size – 150gms<\/strong>
\nProtein – 4.6 gms No of servings – 2<\/strong>
\nCarbohydrates – 21.70 gms
\nFiber – 5.9 gms
\nFat – 6.1 gms<\/p>\n

FOXTAIL MILLET KHEER (THINAI)<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nFoxtail grain 50g
\nAlmond 10g
\nCashew nut 10g
\nCardamom powder \u00bd tsp
\nGhee 10ml
\nMilk 200ml
\nMETHODOF PREPARATION:<\/strong>
\n\uf076 Boil the water with millet for 5-7 minutes
\n\uf076 Take a bowl add milk ,let them to boil it .Then add cooked millet and stir for 10-15 minutes .Sprinkle cardamom powder in it.
\n\uf076 Separately, heat pan add 2 tsp of ghee, add chopped almonds, cashew nuts until it gets brown.
\nNUTRITIVE VALUE:<\/strong>
\nPortion Size : 120 ml, No.of Serving : 3<\/strong>
\nEnergy : 155 kcal
\nCarbohydrate : 15 g
\nProtein : 6 g<\/p>\n

OATS APPLE PHIRINI<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nPowdered Rolled Oats – 3\/4 cup
\nGrated Apple -3\/4 cup
\nSugar – 3 tsp
\nFat free Low fat Milk – 3 cups
\nMETHOD OF PREPARATIO:<\/strong>
\n\uf076 Heat the milk in deep non stick pan and bring it to a boil.
\n\uf076 Add the oats and mix well and cook on a medium flame for 2minutes, while stirring continuously.
\n\uf076 Remove from the flame, add the sugar substitute, mix well and keep aside to cool slightly.
\n\uf076 Add the apple, mix well, and refrigerate it for at least 30minutes.
\n\uf076 Serve chilled.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nCalories : 117kcal, Portion Size : 1 cup<\/strong>
\nCarbohydrates : 19g, No of Serving : 4<\/strong>
\nProtein : 7.6g
\nFat : 1.2g<\/p>\n

APPLE RABIDI<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nPeeled and mashed apple -100gm Cardamom – 2.5gm
\nChopped almonds -10gm Milk – 250 ml
\nTO GARNISH:
\n15 gm – Chopped almonds 5 gm – Chopped pistachios
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Heat the milk till it becomes 3\/4th of the container
\n\uf076 Add the mashed apple and heat it till becomes thick
\n\uf076 Add the chopped almonds and Cardamom powder
\n\uf076 Garnish with almonds and saffron
\nNUTRITIVE VAKLUE PER SERVING:<\/strong>
\nEnergy : 298 KCAL Portion size – 3<\/strong>
\nProtein : 17.47G No of serving – 3<\/strong>
\nFat : 13.93 G
\nCarbohydrate : 27.16 G<\/p>\n

APPLE HALWA<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nApple – 2 nos
\nAlmonds – 6 nos
\nCardamom – 5 nos
\nGhee – 2 tsp
\nDesire sugar free if required
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Cut the apple into small pieces
\n\uf076 Heat the pan ,add little ghee put apple pieces and cook in low flame. Mash with the ladle
\n\uf076 Take 6 no\u2019s of almonds and blend in mixer
\n\uf076 Add almonds to the pan add some cardamom for flavour. Cook until it brown in colour
\nNUTRITIVE VALUE PER SRERVING:<\/strong>
\nCalories – 186 kcal Portion Size – 30 g<\/strong>
\nCarbohydrates – 39g No of Serving – 5<\/strong>
\nProtein – 2 g
\nFat – 5g<\/p>\n

FOXTAIL MILLET KHEER<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nFoxtail Millet – 75 gm (Uncooked)
\nMilk – 3\/4 cup
\nSugar free – as per taste
\nSalt – Pinch to enhance the sweet taste
\nCardamom powder – 1\/2 tsp
\nRoasted Cashews – 5 No. s
\nGhee – 1\/2 tablespoon
\nMETHOD OF PREPARATON:<\/strong>
\n\uf076 Add a cup of foxtail millet to a pan fry it on medium fry
\n\uf076 Add 2 cups of water and put 3 whistles in the pressure cooker.
\n\uf076 Once the millet is cooked well, transfer them to a wide pan and add cups of milk to it.
\n\uf076 Put on low heat and stir well for 10 minutes.
\n\uf076 In a pan, add sweetener and very little water to melt
\n\uf076 Pour melted sweetener into the cooked millet
\n\uf076 Give it a stir and mash it till soft.
\n\uf076 Heat a pan add the ghee, add cashews to the pan, switch off the flame when cashews gets roasted
\n\uf076 Add cashew nut to the Kheer
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy – 400 kcal Portion Size – 30 g
\nCarbohydrate – 70g No of Serving – 4 -6
\nProtein – 6 g
\nFat – 8g<\/p>\n

OATS APPLE PIRINI<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nCoarsely powered oats – 100 g
\nGrated apple -100 g
\nLow fat milk – 300 ml
\nSugar – 2 tbsp
\nMETHOD OF PREPARATION::<\/strong>
\n\uf076 Heat milk in a deep non-stick pan & bring it to a boil. Add oats, mix well and cook on a medium-flame for 2 minutes while Stirring Continuously.
\n\uf076 Remove from flame, add Sugar mix well & keep aside to cool slightly.
\n\uf076 Add the apple, mix well & refrigerate it for at least 30 minutes
\n\uf076 Serve chilled.
\nNUTRITIVE VALUE PER SERVIN:<\/strong>
\nEnergy – 117 Kcal Portion size -1<\/strong>
\nProtein – 7.6 g No. of serving -2<\/strong>
\nCarbohydrates – 19 g
\nFat – 1.2 g<\/p>\n

MAKHANA KHEER<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nLow-fat milk 1000 ml
\nMakhana (puffed lotus seeds\/fox nuts) 24 gm
\nAlmonds chopped finely 4.8 gm
\nChopped pistachios 1 tsp
\nCardamom powder 1 tsp
\nNutmeg powder. 1\/4 tsp
\nMETHOD OF PREPARATION<\/strong>:
\n\uf076 Dry roast the Nnuts till crisp.
\n\uf076 Cool it and blend coarsely in a grinder or with a rolling pin.
\n\uf076 Boil the milk in a deep non-stick pan.
\n\uf076 Once the milk boils, and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2-5 minutes while stirring occasionally.
\n\uf076 Add the nuts and spices, mix, serve warm or cold.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy : 65 cal Portion Size : 120 ml<\/strong>
\nProtein : 3.5 g No. of Serving : 4-6<\/strong>
\nCarbohydrates : 8.5 g
\nFat : 2 g<\/p>\n

SWEET POTATO LADOO<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nSweet potato – 100 g
\nRoasted Bengal gram dhal – 25g
\nAll Nuts For garnishing – 20 g
\nCardamom -a pinch
\nMETHOD OF PREPARTAION:<\/strong>
\n\uf076 Boil Sweet Potato and cool it.
\n\uf076 Peel off the skin and mash as dough with roasted Bengal gram and cardamom powder, prepare it as small ball.
\n\uf076 Garnish with nuts
\nNUTRITIVE VALUE PER SERVING<\/strong>
\nCalories – 90 K cal Portion Size – 4<\/strong>
\nCarbohydrate – 14.4 g No of Serving – 2<\/strong>
\nProtein – 4.2 g
\nFat – 0.1 g<\/p>\n

MIXED UP GRAIN<\/strong><\/span>
\nINGREDIENTS :<\/strong>
\nWheat berries 60gm Pearl barley 50gm
\nWild rice 50 gm Minced red onion 1
\nWater 2cups Salt to taste
\nPREPARATION METHOD:<\/strong>
\n\uf076 Combine the grains and water in a medium saucepan.Bring toa boil over high heat .
\n\uf076 Reduce the heat to low and cover.simmer until all the water is absorbed,about 1 hour.
\n\uf076 Remove from the heat.Add the minced onion, salt to taste .stir and serve .
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy – 160 Kcal
\nCarbohydrates – 35 g
\nProtein – 6g
\nFiber – 6 g<\/p>\n

CHOCOLATE PIN WHEELS<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nLow fat butter – 1 tbsp
\nLow fat Milk – 5 tbsp
\nSugar substitute – 1tsp
\nSugar Free Coco powder – 2 tbsp
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Heat the butter in a non-stick pan, add the cocoa powder. Mix well and cook on a medium flame for 1 minute stir continuously.
\n\uf076 Add the milk and sugar substitute, mix well and cook on a medium flame for 3 to 4 minutes, stir continuously
\n\uf076 Transfer it into a small bowl and keep aside.
\n\uf076 Remove the crust from the bread slices.
\n\uf076 Flatten each slice using a rolling pin.
\n\uf076 Spread 2 tsp of chocolate spread on each bread slice and sprinkle 1 tsp of oats over it.
\n\uf076 Roll each slice like a Swiss roll and cut it into 3 equal portions.
\n\uf076 Repeat steps 2 to 4 to make 9 more pinwheels.
\n\uf076 Serve immediately.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy : 15 Kcal
\nProtein : 0.5 g
\nCarbohydrates : 1.4g
\nFat : 1 g
\nPortion Size :2<\/strong>
\nNo of Serving : 1<\/strong><\/p>\n

RICEFLAKES PAYASAM<\/strong><\/span>
\nINGREDIENTS<\/strong>
\nHigh fiber rice flakes – 100 gram Milk – 250 ml
\nSugar free – Add to taste Cardamom powder – a pinch
\nWater – 100 ml
\nSalt – A pinch to enhance the sweetness
\nMETHOD OF PREPARATION<\/strong>
\n\uf076 Take a high fiber rice flakes in a bowl wash it well and soak it for 30 minutes
\n\uf076 In a pan heat the milk with water
\n\uf076 Add cardamom powder and a pinch of salt
\n\uf076 Drain the water from the rice flaxes add with the boiled milk cook it well
\n\uf076 Add sugar free powder and mix it well cook till the rice flak will become soft and serve it hot
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy : 152.52 kcal Portion Size : 1<\/strong>
\nCarbohydrate : 21g No of Serving : 2<\/strong>
\nProtein : 2g
\nFat : 6g<\/p>\n

BROWN RICE KHEER<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nBrown rice – \u00bc cup milk- \u00be cup
\nCardamom- 1 tsp powdered Artificial sweetner- as needed
\nFOR GARNISHING
\nAlmond \u2013 shredded- 2tsp Walnut- shredded-2 tsp
\nCashew- shredded- 2 tsp
\nMETHOD<\/strong>
\n\uf076 Soak brownrice for about 2 hours.
\n\uf076 Bring the milk to boiling temperature
\n\uf076 Add the soaked brown rice to the boiling milk. Keep stirring the ingredients over low flame.
\n\uf076 Add cardamom powder and give a mix
\n\uf076 Top it with shredded almonds, walnuts and cashews
\n\uf076 For taste, if needed can add artificial sweetner (dezire, stevia) which should be added only before serving.
\nNUTRITIVE VALUE PER SERVINGS<\/strong>
\nEnergy : 295.8 Kcal Portion size : 1<\/strong>
\nProtein : 9.3g No.of.Serving : 4<\/strong>
\nCarbohydrate : 33.4g
\nFat : 13.6 g<\/p>\n

SATHUMAVU WITH NUTS- LADOO<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nSathumavu – 50 g Sesame seeds – 5 g
\nAlmonds – 20 g Skimmed milk – \u00bd cup
\nWalnut – 15 g Artificial Sweetener (aspartame) – 50g
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 Grate all the nuts into coarse pieces
\n\uf076 Keep the pan and roast the sathumavu for 5 minutes till aroma
\n\uf076 Keep aside the sathumavu and nuts
\n\uf076 Keep pan and add 1 tsp ghee
\n\uf076 Add the grated nuts and stir for 2 minutes
\n\uf076 Then add the sathumavu into pan and stir for 3 minutes
\n\uf076 Then add half cup of warm milk into the mixture
\n\uf076 At last add 5gms of artificial sweetener
\n\uf076 Finally grease the hands with edible oil or ghee and made the mixture into round balls.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy : 255k.cal Portion size – 1<\/strong>
\nCarbohydrates : 8.4 grams No. of Servings – 4<\/strong>
\nProteins : 6.6 grams
\nFat : 5.7 grams
\nFibre : 3.2 grams<\/p>\n

GREEN SMOOTHIE PAN CAKES<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nWhole wheat flour – 1 cup
\nSpinach leaves – 1 cup
\nRolled oats – 1\/4 cup
\nLow fat milk -2 cup
\nBaking powder – 2 tsp
\nEgg whites – 1
\nArtificial sweetener – (Aspartame \/ Levulose) As Required
\nMETHOD OF PREPARATION:<\/strong>
\n\uf076 In a large bowl, mix dry ingredients together.
\n\uf076 In a separate bowl, mix wet ingredients \u2014 Artificial sweetener, milk and beaten egg and spinach juice. Add egg mixture to dry ingredients. Stir until just combined. Let batter rest for 30 minutes in refrigerator.
\n\uf076 Place a baking sheet in the oven and heat to 225 F. Or Place a frying pan on medium heat. Spoon or ladle about 1\/4 cup of batter into pan to make one pancake. Cook until small bubbles form and the edges begin to look dry. Flip and cook until brown on the second side. Transfer pancake to baking sheet to keep warm. Repeat with remaining batter.
\n\uf076 To serve, top pancakes with fresh fruit.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy : 180 k.cal portion size – 2<\/strong>
\nFibre : 4 g No. Of servings – 9<\/strong>
\nCarbohydrates :30 g
\nFat : 4 g
\nProtein : 6<\/p>\n

PURANPOLI<\/strong><\/span>
\nINGREDIENTS:<\/strong>
\nFor The Dough
\nWhole wheat flour – \u00be cup Low-fat milk – 2tbsp
\nOil – \u00bd tsp Sugar substuitute -1 pinch
\nFor The Filling
\nChanna dhal – \u00bd cup Ghee – 1 tsp
\nMETHOD OF PREPARATON:<\/strong>
\nFor the dough:
\n\uf076 Combine all the ingredients and knead into a soft. Cover the dough with a lid and keep aside for 15 minutes.
\nFor the filling:
\n\uf076 Clean, wash and soak channa dhal in enough hot water for 2 hours.
\n\uf076 Drain the soaked channa dhal, add \u00bd cup of water and cook in a pressure cooker for 2 whistles.
\n\uf076 Allow the steam to escape before opening the lid.
\n\uf076 Lightly mash the cooked dhal, add the sugar substitute and mix well.
\n\uf076 Divide the stuffing into 4 equal portions and keep aside.
\n\uf076 Heat a non-stick tawa (griddle) and cook it on a medium flame, using \u00bc tsp of ghee, till it turns light brown in colour from both the sides. Serve immediately.
\nNUTRITIVE VALUE PER SERVING:<\/strong>
\nEnergy : 211Kcal Portion size : 1<\/strong>
\nCarbohydrates : 37.1 g No. Of Servings : 2<\/strong>
\nProtein : 8.4 g
\nFat : 3.6 g<\/p>\n","protected":false},"excerpt":{"rendered":"

RAGI KOLUKATTAI INGREDIENTS: Ragi flour -100g Bengal gram dhal -25g Urad dhal -25g Red chilli -10g Oil -10ml PRE-PARATION: Dry […]<\/p>\n","protected":false},"author":1,"featured_media":16449,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[350,392],"tags":[],"class_list":["post-14353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogs","category-diabetes-diet"],"acf":[],"yoast_head":"\nWorld Diabetes Day Special \u2013 Dessert Recipes - Dr. Mohan's<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/drmohans.com\/backend\/wdd-dessert-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"World Diabetes Day Special \u2013 Dessert Recipes - 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