6 healthy and easy dessert recipes you can enjoy during pregnancy

Pregnancy Kit

Pregnant women have lots of food cravings, and the most common craving they haveis for sweets. You can enjoy sweets during your pregnancy, but you should try to choose those sweets which are healthy. Here are 6 healthy and easy dessert recipes for you to enjoy during your pregnancy:

Please consult your gynecologist before following any of the recipes.

1. Oats apple phirni:

Ingredients-

3/4th cup powered oats,3/4th cup grated apples, 2 cups of low-fat milk, dry fruits of your choice.

Preparation-

Boil milk in a pan and add powered oats. Cook for 2 minutes while stirring continuously. After 2 minutes, add sugar and grated apples, and continue cooking on a low flame till you get your desired consistency. Switch off the flame, and allow cooling. You can also keep the phirni in the refrigerator if you want to eat it chilled. If you think your phirni is too thick after cooling, you can add some cold milk to it. Garnish the phirniwith apple slices and your favorite dry fruits.

2. Bottle gourdhalwa:

Ingredients-

2 cups grated bottle gourd, 1 cup low-fat milk, half tbsp ghee, 1 tbsp cardamom powder, sugar, dry fruits of your choice and sugar to taste

Preparation-

Heat the pan, add ghee and fry all the dry fruits (except kishmish)for a few minutes and keep aside. Then add the grated bottle gourd to the ghee, and fry for some time. Add milk and let it cook for a few minutes over a low flame. Stir continuously to prevent it from sticking to the pan. Cook till the milk thickens and reduces completely, and the mixture seems to break easily. Then, add cardamom powder, and switch the flame off. Serve it hot after garnishing with fried dry fruits and whole golden kishmish.

3. Dry fruit fudge:

Ingredients-

1 cup of mixed nuts such as badam, pista, kaju, moongfali, akhrot, half cup of khajoor, kishmish, half tbsp elaichi powder and 1 cup oats and 1 cup water

Preparation-

Take a pan and dry roast all the dry fruits (except khajoor and kishmish) and allow them to cool for some time. Cut all the roasted dry fruits into pieces once they are cooled. Then roast the oats in another pan for few minutes, and then grind the roasted oats to make a powder. Add khajoor and kishmishto water and cook them with the powdered oats for some time till the mixture becomes soggy and somewhat liquid. Then add dry fruits to the powered oats and mix them properly. Once mixed, take the mixture away from the flame and transfer the mixture to a baking tray or plates. Allow the mixture to cool for some time so that it can set. It is best to keep the mixture in a refrigerator and once the mixture is cooled, it can be cut into shapes of your choice and served.

4. Carrot halwa:

Ingredients-

2 cups grated carrots, 10 to 12 almonds, 4 to 5 kaju, 2 tbsp kishmish, 3 cups milk, half tbsp elaichi powder, ghee and sugar

Method-

Take a pan, add ghee and lightly fry grated carrots for some time. Then add milk, sugar and cardamom powder to the fried grated carrots. Cook on a slow flame till this boils while stirring occasionally. Make a paste of almonds with a little bit of milk and add to the mixture. Cook till you get the desired consistency, then remove from the flame and garnish with your favorite dry fruits. You can serve this delicacy either warm or chilled.

5. Elaichi kesar shrikhand:

Ingredients-

1 kg thick curd, few strands of kesar, 1 tbspelaichi powder, few pista, badaam and powdered sugar

Preparation-

Drain all the water from the curd by wrapping it in a muslin cloth, and then putting the cloth in a large strainer with compression's. Keep the thick dry curd in the refrigerator for about 3 to 4 hours till all of the liquid drains completely. Put some strands of saffron in warm water and allow the color to diffuse. Take the thick dry curd from the refrigerator, and mix powdered sugar, saffron tinged water and cardamom powder to the thick dry curd. Mix this with a wooden spoon or hand blender until a creamy texture is formed. Serve this delicacy chilled, and add some dry fruits and the pulp of different fruits of your choice.

6. Makhanakheer:

Ingredients-

1 cup makhana, 2 cups toned milk, half tbsp elaichi powder, 5 to 6 kaju, 1 tbsp kishmish, 6 to 10 badam

Method-

Take a pan and fry the makhanas till they become crunchy. Take the pan off from the flame and once the makhanas are cooled, grind them to make a coarse powder. Boil some milk in another pan, and add nuts and elaichi powder to the milk. Cook the milk on a low flame, add sugar, and powdered makhanas and cook on a low flame till you get the desired consistency while stirring the mixture occasionally. Serve the makhanakheer either hot or chilled and garnish with dry fruits of your choice.  

COMMENTS:

Your email address will not be published. Required fields are marked *