Healthy Dessert Is Not A Myth

COVID times have made people health-conscious, and they are more and more moving towards healthy eating options. The first thing that they like to shun is desserts, but we bring to you tasty and healthy desserts. Here is a delicious Halwa recipe, straight from chef Ruchit Harneja and Nutritionist Divya Gupta, and this proves that healthy dessert is not a myth.

Chef Ruchit Harneja, the executive pastry chef at one of the most opulent Indian restaurants on the globe – Musaafer by the Spice Route Company, joined hands with Nutritionist Divya Gupta in their mission to bust the myth which says eating desserts is unhealthy. Their quest is to set a benchmark of Healthy Indian desserts in a contemporary way.

They believe eating desserts in moderation with the right ingredients after a meal aids in digestion. Eating sweet triggers the release of our saliva, which loosens stomach muscles to make the food we’ve eaten settle easily. Hence, eating the desired quantity of sweet food is always nourishing for the spleen, however eating an unbalanced meal leads to an uneven blood sugar level, which needs to be blamed.

Chef Ruchit masters in his unique style of incorporating ayurvedic spice blends & Indian superfoods and with nutritional content contribution by Divya, they have come up with their distinctive signature desserts. One such preparation that they wish to elucidate is Adrak & chironji Halwa. (Ginger & Cuddapah almond pudding).

Chef Ruchit’s core competency lies in Heterodox food pairing in desserts inspired by the legendary Rampur cuisine of India. His most treasured ingredients in the Kitchen are superfoods like millets and chironji. As per Ayurvedic medical science, these modest chironji seeds are blessed with blood purifying and life-enhancing qualities.

Nutritionist Divya Gupta talks about the medicinal properties of ginger as it contains gingerol which is anti-inflammatory and has anti-oxidative effects. Ginger consumption significantly aids weight loss, drastically reduces blood pressure, and improves heart disease risk factors. Ginger is extremely helpful in improving brain functions and boosts immunity by fighting infections.

Ginger & Cuddapah Almond Pudding

Chef Ruchit makes sure to control the carbohydrate levels and amount of sugar in all of his fabled creations by adding appropriate digestive spices and ingredients like ginger, cardamom, caraway, and fennel.

Chef Ruchit always tries to use raw and organic forms of sweeteners in his preparations like jaggery, sugarcane as Ayurveda proves jaggery is therapeutic. Jaggery is packed with mineral content like calcium, iron, potassium, and phosphorous and contains traces of zinc as well which helps in detoxifying the body, improves the immune system, and prevents multiple ailments like anemia, Indigestion, cleaning of lungs, and glucose control.

ADRAK & CHIRONJI HALWA Recipe

Ingredients :
Ginger (grated) – 140 Grams
Ginger powder – 25 Grams
Jaggery powder – 200 Grams
Green cardamom powder – 5 Grams
Ghee (clarified butter) – 45 Grams
Pistachio (slivered) – 20 Grams
Bajra atta (pearl millet flour) – 120 Grams
Toasted chironji (Cuddapah almonds) – 40 Grams
freshly scraped coconut – 50 Grams

Method :
To make syrup, heat 1-liter water in a non-stick pan, add jaggery, dry ginger powder, and green cardamom powder, and mix well. Cook till the mixture thickens.

Heat ghee in another non-stick pan, add grated ginger, and sauté for 4-5 minutes. Add pistachios and mix well. Add Bajra flour and sauté till the flour is fragrant and completely cooked.

Add toasted chironji and sauté further till the mixture becomes soft. Add syrup and cook, stirring continuously, till the mixture thickens.

Add coconut, mix well and cook for 2-3 minutes.

Transfer the halwa into a serving bowl, garnish with sliced toasted pistachio and chironji and serve immediately.

Nutrition Info:

Calories: 1776 Kcal
Carbohydrates: 203.9 gm
Protein: 32.2 gm
Fat: 114.4 gm
Calcium : 42 mg
phosphorus : 242 mg
Iron: 8 mg