Ayurvedic recipes to make your Diwali healthy

Chandrashoor Ladoo 

Chandrashoor (Garden Cress/Halim/Aleev) are popular seeds and can be used to make delicious ladoos. Full of nutrients they help in reducing blood pressure and cholesterol. Moreover, they are very beneficial in keeping the lungs and stomach healthy.


Chandrashoor seeds – 25 gms

Coconut Milk/water – 100 gm

Jaggery – 300 gm

Grated coconut – 100 gm

Almonds – 25 gm

Jaiphal powder – 1tsp

Ghee – 1 tsp


Soak Chandrashoor in coconut milk or water for 3-4 days.

Make a fine powder of almonds & cashew nuts.

Place a pan on flame and add 1-2 tsp of ghee.

Once the ghee melts completely, add jaggery to it.

Keep on low flame until jaggery melts completely.

Add soaked Chandrashoor and mix it well.

Add grated coconut into the mixture.

Mix it nicely and cook until the water gets evaporated. Then add jaiphal powder.

Finally, add the fine powder of almond and cashew.

Keep rotating the mixture properly for some time.

Allow it to cool down before you roll it into round ladoos.

Ginger Amla Barfi 

Low on calories and high on taste, ginger amla barfi is packed with the goodness of vitamin C and minerals. It helps in increasing immunity and improving digestion and is a great choice for an evening snack.

Gooseberries – 250 gm

Sugar – 300 gm

Ghee – 3/4 cup

Corn flour – 1 tbsp

All-purpose flour – 1/2 cup

Cashew nuts – 2 tbsp

Cinnamon powder – 1 tbsp

Ginger – 50 gm

Boil gooseberries and remove seeds from them, then grind to make paste.

Clean the skin of ginger and boil this, then grind to make thick paste.

In a hot bowl, add sugar and water to make sticky one string consistency syrup.

Now, add gooseberries paste, ginger paste and start mixing with spoon by adding ghee also.

Once it becomes a thick paste, add all-purpose flour, corn flour, cinnamon powder and mix it thoroughly with a spoon.

When ghee comes out, switch off the flame and take into another plate by applying ghee to it.

Cut into pieces and garnish with cashew nuts.

Now, they are ready to serve.

Badam Halwa  

Delicious almond recipe will help enhance the vitality of the brain, strengthen muscles, stimulate the liver and prolong life.

Badam – 1/2 cup heaped

Sugar – 1/2 cup heaped

Ghee (clarified butter) -1/4 cup

Condensed milk (optional) – 3 tbsp

Saffron or yellow food color – 1 pinch

Elaichi (cardamom)- 1, powdered

Soak badam for 3-4 hours. Peel the skin and grind it with 1/4 cup milk or water to a smooth paste.

In a heavy-bottomed pan, add sugar and half cup water and bring to a boil until sugar dissolves.

Add the ground paste and mix well to avoid lumps.

Add condensed milk, saffron soaked in lukewarm milk or food color and cardamom.

Keep stirring for four minutes.

Add a teaspoon of ghee in regular intervals and keep stirring until the halwa leaves the pan.

Pour the contents in a greased plate and let it cool down.

Rose Coconut Ladoo 

Rose coconut ladoo is an instant dessert with rose water and cardamom, so you don’t have to spend time cooking. Gather these ingredients and get to work.

1 cup desiccated coconut

1/4 tin condensed milk.

1.5 tsp edible rose water

1/2 tsp cardamom powder

Pinch of red food color (optional)

Ghee for greasing palms

Shredded coconut and rose petals to garnish

In a bowl, combine coconut, condensed milk, rose water, cardamom powder and mix all of the ingredients until everything comes together.

Grease your hands with a little ghee, take small portions out of the mixture and roll it in between your palms to make balls or what we call ladoo.

Spread some coconut and Rose petals onto a tray.

Once all the mixture is used up, roll the balls in shredded coconut to coat them.

Ladoos are ready to serve!

(Source: foods.ndtv.com)

Images courtesy of (Image courtesy: oktelugu.com), (Image courtesy: thehealthsite.com) , (Image courtesy: thespruceeats.com) and (Image courtesy: asianet.in)

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