Now a days we get everything ready made in the market including Diwali faral. We have no idea how it is prepared and which ingredients in what quantity? But; if we prepare Diwali faral in our kitchen then we could make them more healthy using below tricks.
1. Make use of Microwave or Air fryers:
Technology made everything so easy. For making karanji or chakli instead of deep frying the food; just brush them with oil and use air fryers or in oven use backing option. This way we can cut down on quantity of oil in Diwali Faral.
2. Try to use healthy base ingredient:
While making shankarpale or outer covering of karanji make use of whole wheat flour or for variation purpose; make use of other healthier options like oats flour or mix flours. While making shev also we can make use of other mix flours rather than using only besan.
3. Use healthier substitutes:
Recipes in which milk is one of the ingredient; make use of skimmed milk or skimmed milk powder which will increase protein content of the recipe as well as cut down on fat content. In case of using fresh or dry coconut use desiccated coconut with less fat content. This will also increase shelf life of the Diwali Faral.
4. Make use of natural sweeteners:
Instead of using excess of sugar or jaggry in the recipe; use natural food ingredients like dates or raisins or gulkand or honey. We can also include natural sweetness of fruits in the recipe which will also make the dish innovative and with low calories.
5. Making chiwda more healthy:
Chiwda itself is a halthyfaral item but for making it more healthy we can use wheat, jawar or bajra puffs. Now a days we get makhana easily so we can make us of it in chiwda.
6. Use appropriate temperature for frying:
For frying if we have not used proper temperature (if it is less than 150 degrees) then excess of oil can be absorbed in the food and it becomes oily.
7. Make use of non-stick utensils:
For making sweets in Diwali if we use non-stick utensils then quantity of ghee or oil can be reduced.
8. Wise use of oil or ghee:
Make use of home-made ghee rather than dalda (vanaspati tup). Do not reuse the oil again and again.