Welcome 5 day Diwali grand finale with Dhanteras. All India knows Dhanteras is about wealth and prosperity. Goddess Lakshmi, the goddess of wealth, as well as the god of treasure Kuber, are welcomed to homes. Diyas, puja, new clothes, sweets, and rangoli are the main attraction of this auspicious day. Worshipping Goddess Lakshmi is believed to bring wealth and fortune. As the epic of King Hima’s wife explains how his wife saved husband from dying by placing a pile of gold and utensils. Epic started a tradition to purchase gold, silver jewelry, utensils and new clothes on this day.
Dalia, poppy seed and coconut laddu
Entire India is ready for Navratri and worship Goddess Durga for nine days. Nine nights of navaratri celebrations, tenth day is celebrated as Vijayadashami or Dasara. On that day, Idols of Goddess Durga are immersed into the water.
At the same time, in southern India in the state of Telangana, batukamma is celebrated for 9 days. Day 1 being Engili Poola Bathukamma. It is celebrated on the Pethara Amasa (Mahalaya Amavasya – Bhadrapada Amavasya).
Rajgira, coconut and brown sugar laddu.
This festive season, enjoy low-carb and low-sugar Indian food without sacrificing genuine Indian taste. Those looking for low-carb, low-sugar recipes will find a haven here. Whether it is Diwali, Navratri, Dasara, Sankranthi or Rakhi, this sensational laddu will impress everyone.
Tiny Seed. Big flavor. That’s amaranth.
Originally a staple of the Aztec diet, amaranth soon made its way to Asia where its taste, texture, and nutrition earned it the title of “king seed.” The leaves, flowers, and seeds of all three are edible. When you add amaranth in amounts up to 25% of total flour used in gluten-free recipes you improve the nutritional value, the taste and texture of gluten-free baked goods. Additionally, amaranth is an exceptional thickener for the roux, white sauces, soups, and stews.
Amaranth or rajgira means “immortal” or “everlasting” in Greek because it contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, potassium and it is the only grain which contains Vitamin C. Rajgira also has far more lysine, an essential amino acid, which the body does not manufacture, compared to other grains. Lysine is needed to metabolise fatty acids, absorb calcium, and is essential for strong, thick hair.
Amaranth is a less popular cousin of quinoa—another previously obscure, gluten-free supergrain favored by the ancient Incas. These crops have similar nutritional profiles, but amaranth is less likely to be found in your grocery store.
Amaranth is high in protein and important minerals, such as calcium, iron, potassium, and magnesium. But its most desirable nutritional feature is amino acids. Amaranth nearly matches the optimal amino acid ratios set by the World Health Organization.
Till and besan laddu
Makara Sankranthi is celebrated for three days. The first day is Bhogi. North India is known as Lohri. The second day is Sankranthi which is dedicated to worshipping Surya (the Sun god), Varuna (the rain god) and Indra (king of gods). The third day is Kanuma which is dedicated to cleaning cows, farm animals, and farm equipment and also offering prayers to them for helping with a successful harvest season. Sweets called nuvvula laddu, sakinalu, ‘ariselu’ and ‘bobattlu’ are made and offered to family and extended families. Pongali made of fresh harvest rice and jaggery is made. For this reason, in Tamilnadu, it is called Pongal. Since Sankranti falls in winter, consuming sesame seeds mixed in jaggery is beneficial to keep the body warm. Eating sesame and jaggery is believed to take away the bad elements of the minds and hearts of people. Sesame helps retain the Shakti (Divine Energy) and Chaitanya. It is known to eliminate sins if used in drinking water, bathing, applying til oil on the body and other uses. It is said sesame seeds have a greater ability to absorb and emit sattva (One of the three components in the universe, signified by purity and knowledge) frequencies.
Rava laddu with brown sugar
Rava Laddu is south India’s common sweet made for festivals, weddings, gatherings, pujas. Laddu can be compared to bliss balls, truffles known to the western world. To be more precise, Rava laddu is no-bake, no chocolate bliss balls or no-bake, no chocolate truffles. Rava aka Semolina and coconut laddu is all-natural and high-quality and tasty dessert you can ever have. It is perishable. Will stay fresh for 3-4 weeks. Freshness can be extended by refrigerating and also by not using milk. Don’t settle down with store-bought low-quality sweets. Making your own laddu is easier than you think. Satisfy your sweet tooth with homemade, natural, high-quality sweets.
Flax, poppy seed and coconut laddu
I am a huge fan of traditional boondi laddu’s. Because they are deep fried and then dipped in white sugar syrup, they are obviously high in calories, and they carry bad calories. Bad calories meaning it is from oil and sugar. For these reasons boondi laddu’s are not in my festival food list. Instead I started making quiet yummy laddu’s with other healthier ingredients yet no compromise in taste. They are all-natural, diet -friendly laddu’s. For those who have diet restrictions don’t have to think much to eat. Just relax enjoy the festive season. They carry healthy calories, as minerals (magnesium, potassium, iron),Omega-3 fatty acids, fiber. They are also good source of proteins.
Flax seeds are known to reduce blood pressure, hyper tension. They improve eye, kidney, skin, hair and nail health. Remember flax seeds also improves women’s and men’s health. From fitness perspective, adding whole flax seeds to your diet is nothing but adding all-natural good protein.
Laddu can be compared to bliss balls, truffles in western world. To be more precise, no-bake, no chocolate bliss balls or no-bake, no chocolate truffles. Flax, poppy seed and coconut laddu is all-natural and high quality dessert you can ever have. It is perishable. Will stay fresh for 3-4 weeks. Freshness can be extended by refrigerating.
Sesame, besan laddu
The word ‘Sankranti’ means the movement of the sun into Capricorn. On Makar Sankranti, the sun enters new zodiac-sign of Capricorn or Makara. Most Hindu festivals are based on the lunar calendar, making the dates of festivals change every year. But Makar Sankranti is a festival which falls on the same day every year as it follows the solar calendar. As Makar Sankranti is one of the oldest solstice festivals and falls on the equinox, day and night on this day are believed to be equally long. Post the festival, it is officially the beginning of spring. Indian summer and the days become longer, and nights shorter.
Makara Sankranthi is celebrated for three days. The first day is Bhogi. North India is known as Lohri.The second day is Sankranthi which is dedicated to worshipping Surya (the Sun god), Varuna (the rain god) and Indra (king of gods). The third day is Kanuma which is dedicated to cleaning cows, farm animals and farm equipment and also offering prayers to them for helping with a successful harvest season.
Till and almond laddu
Makara Sankranthi is celebrated for three days. The first day is Bhogi. North India is known as Lohri.The second day is Sankranthi which is dedicated to worshipping Surya (the Sun god), Varuna (the rain god) and Indra (king of gods). The third day is Kanuma which is dedicated to cleaning cows, farm animals, and farm equipment and also offering prayers to them for helping with a successful harvest season.
Bhogi day starts with Bhogi manta (Bonfire) in the early hours of the morning. People light a bonfire, offer prayers to fire god discarding outdated things and ideas and welcome new things and new ideas to prosper. In the evening Bommala Koluvu (arrangement of images of Gods, toys, and dolls) is arranged at homes.
Chestnut (Singoda) flour laddus
Looking for a quick way to wow your guests? Celebrate your delicious style even in a pinch with this quick recipe. A quick fix for your sweet tooth. The water chestnut packs a significant nutritional punch, while the brown sugar provides that smooth, easy flavor that makes laddu so irresistible. Make sure to use fresh ghee to significantly enhance the aroma and flavor. As I’m sure you’ve noticed, each of my laddus contains a different super-ingredient, and this one is chestnut time to shine. Chestnut has a plethora of health benefits, from lowering cardiac risks, significantly improving skin, hair health, with heightened minerals, vitamins, phytonutrients and fiber content to keep you strong physically and mentally. This festive season, enjoy low-carb and low-sugar Indian food without sacrificing genuine Indian taste. Those looking for low-carb, low-sugar recipes will find a haven here. Whether it is Diwali, Navratri, Dasara, Sankranthi or Rakhi, this sensational laddu will impress everyone.
Rava laddu with palm sugar
Rava laddu is south india’s common sweet made for festivals, weddings, gatherings, pujas.
Coconut palm sugar is a sugar substitute that seems to be gaining popularity in the market. It is made from sap that is extracted from the coconut tree. The taste of pure coconut palm sugar is similar to brown sugar. For cooking purposes, it has a very low melt temperature and an extremely high burn temperature so it can be used baked products in place of sugar.
Manufacturers of coconut palm sugar boast its low glycemic index, claiming it is a better choice for people with diabetes than regular sugar. Glycemic index (GI) is a measure of how a food raises blood glucose (or blood sugar) compared to a reference food (usually glucose or white bread). In the United States, we do not do official GI testing. So, GI numbers for the same food can differ depending on your source.
It is okay for people with diabetes to use coconut palm sugar as a sweetener, but they should not treat it any differently than regular sugar. It provides just as many calories and carbohydrates as regular sugar: about 15 calories and 4 grams of carbohydrate per teaspoon. So, you still need to account for it when planning meals.
