Thinking of Hindu deity Lord Shiva, what comes to my mind is “overcoming darkness and ignorance” in life. The powerful Lord Shiva’s wedding anniversary is celebrated with great vigor in Hindu religion as Maha Shivaratri. This festival has great significance and is observed by fasting, yoga-meditation and chanting prayers for ethics and virtues to lord Shiva.
Speaking of fasting, while there are rules on how to fast on each hindu festival, one thing that I see stays common is eating Indian sweets of various kinds. Indian sweets are usually made of clean, satvic ingredients using sugar, ghee and milk which are considered pure and thus fast worthy.
Well I am a health moron so even during fasting I cannot give up my motto of making eating healthy and fun. Another way of overcoming darkness and ignorance as far as food is concerned…NOT EVERYTHING SWEET IS SINFUL 🙂
On this note, here is a healthy kheer option, which will bring a sigh of relief to all fasting peeps and make this auspicious day healthy too.
Healthy Makhana Kheer
Makhana has gained great popularity recently as a super snacking option for weight-watchers. Also known as phool-patasha, fox-nut or puffed lotus seeds, makahans arerich in calcium and protein. This puffed babies are quite tasteless on it’s own and can thus take various seasonings and flavors to taste different each time.
We will use makhana today to make a delicious, no-sugar, vegan, gluten-free, all-natural, fast friendly kheer with some super ingredients that will leave you taste buds with a memorable feeling and not making your fasting day dull.
Ingredients:
- Makhana 1.5 cup
- Fresh Coconut Milk 2.5-3 cups
- 10-12 soaked cashews
- Elichi powder ¼ tsp
- Nutmeg powder, a pinch (optional)
- Seedless Dates, (black) 12-15
- Mixed roasted dry fruits almond & pistachios 1 tbsp
- A few strands of saffaron
Method:
Take a deep pan/wok and dry roast makhanas with the elichi powder or whole elichi. Dry roast is where we have replaced ghee with nothing J . This step makes our kheer vegan and also low fat.
Roast the makhanas for 5-6 minutes on slow flame till they get crispy. Watch this close as you don’t want the makahana to burn or over roast. (that will completely change the flavor). Once done, keep it aside to cool.
Now take ¾ qty of the roasted makhanas (along with elichi) and put it into a mixer and make it into a powder.
To this powder, while in the mixer add the cashews, coconut milk and dates. Blend them well together to form a smooth paste. Feel free to use cold water if need be to blend properly.
In a pan/wok, pour this milk-makhana mixture and the pending ingredients: nutmeg powder, roasted dry-fruits and bring the kheer to a boil on slow flame stirring occasionally. Later add the remaining (un-powdered) makahans and garnish with saffron strands that will lend an aesthetic touch to this no-sugar, healthy Makhana Ki Kheer for fasting.
#tip: roast your saffron for 3-5 secs and then soak in a little water for best colour and fragrance.
Relish this yummy, creamy (yet no cream) kheer on your fasting day that nourishes you with all natural foods. Can be served hot or cold as you like.
Insta @mumbai_health_moron
Indian Born Confused Gourmet 