Kapoor - Eat Lite Vegetarian Sweets and Desserts

1 kilogram ripe mangoes teaspoon saffron, roasted and crushed cup sugar substitute (sucralose) 2 cups skimmed milk, chilled 1. Extract the pulp from the mangoes. Pass it through a thin piece of muslin. 2. Add the sucralose and chilled milk. 3.

Stir in the saffron. 4. Serve chilled. Note: Mangoes are high in vitamin A, vitamin E and selenium and highly recommended for a healthy heart.

1 cup drained (hung) skimmed milk yogurt 6 medium chickoo, peeled and pitted cup powdered sugar 3 tablespoons honey cup condensed milk 8-10 walnut kernels, crushed 1. Place the chickoo in a processor and crush. 2.

Add the drained yogurt and powdered sugar, and mix. Add the honey and process again. 3. Add the condensed milk and mix. Finally, add the crushed walnuts and mix. 4.

Transfer the mixture into an ice cream tin and level the top. 5. Place the tin in a freezer to set. 6. Serve in scoops when firmly set. Note: Skimmed milk yogurt is an excellent alternative to fresh cream.

It adds protein, vitamin C and reduces fat. Chickoo is high in complex carbohydrates, calcium and iron.

1 cup skimmed milk cottage cheese (chhena) 1 small green pear, chopped 1 small red pear, chopped 1 small red apple, chopped 1 small green apple, chopped 1 tablespoon raisins 5-6 almonds, chopped 5-6 cashew nuts, chopped teaspoon green cardamom powder 4 tablespoons powdered sugar 1. Make an envelope with aluminium foil. 2. Place the pears and apples in a bowl. 3. 3.

Heat a non-stick tawa. Place the mixture in the aluminium envelope and seal the open edge. Press the envelope lightly and place on the tawa. 4. Cook for five minutes, turn over and cook for another five minutes. 5. Serve hot in the envelope.

1 large apple, cut into 1-inch pieces 1 large kiwi fruit, cut into 1-inch pieces 2 large bananas, cut into 1-inch pieces 2 slices pineapple, cut into 1-inch pieces 5 plums, cut into 1-inch pieces cup honey 3 tablespoons lemon juice 3 tablespoons brown sugar Salt to taste 2 teaspoons olive oil 1.

For the marinade, pour the honey into a bowl. Add the lemon juice, brown sugar, salt and olive oil, and mix well. 2. Thread the fruit pieces onto skewers in the following order: apple, kiwi, banana, pineapple and plum. Pour the marinade over the fruit. 3.

Heat a non-stick tawa on high heat and place the skewers on it and cook, rotating the skewers. 4. Pour the remaining marinade over and cook till the fruit is cooked and golden on all sides. Note: Kiwi fruit is rich in antioxidants. Bananas are rich in potassium, pineapple has a high fiber content.

250 grams dried figs 250 grams dried seedless dates cup skimmed milk powder 4-5 almonds, roasted and slivered 1. Soak the figs in three cups of water for three to four hours.

Boil them in the same water in which they were soaked for three to five minutes. 2. Remove from heat, drain and cool slightly. Chop a few figs and pure the rest. 3. Roughly cut the dates and soak in two cups of hot water for fifteen to twenty minutes.

Drain and pure in a blender. 4. Mix the two pure and add skimmed milk powder. Mix well and cook on low heat for fifteen to twenty minutes, till well combined. 5. 6. 6.

Serve, decorate with almond slivers.

cup skimmed cows milk cottage cheese (chhena) 5 cups skimmed milk cup sugar 5-6 almonds, blanched and chopped 7-8 pistachios, blanched and chopped 1. Boil the milk, lower the heat and simmer till reduced to half the original quantity. 2. Add the sugar and cook till it dissolves. 3.

Mash the cottage cheese in a bowl. Add it to the milk. Simmer for two minutes. 4. Sprinkle with the nuts and serve cold. Note: litre of skimmed milk will give you cup of cottage cheese.

3 tablespoons cocoa powder 5 tablespoons rice 5 cups skimmed milk 2 tablespoons milk powder Sugar substitute (sucralose) to taste 4-5 pistachios, blanched and sliced 1.

Soak the rice for half an hour and grind to a coarse paste. 2. Mix the cocoa in one-fourth cup of cold milk. Mix the milk powder in one-fourth cup of warm milk. Bring the rest of the milk to a boil. 3.

Add one after another the cocoa-milk and milk powder-milk mixtures to the boiling milk and cook, stirring continuously. 4. Add the rice paste and simmer, stirring continuously, till very soft and thick. 5. Remove from the heat and mix in the sucralose. 6.

Pour into earthenware or china bowls and decorate with pistachio slivers. 7. Chill in a refrigerator for an hour before serving.

8-10 figs, soaked 8-10 golden apricots, soaked 1 tablespoon sugar 400 grams skimmed milk cottage cheese (chhena) cup powdered sugar A few saffron threads 16-20 pistachios, blanched and peeled 1. Drain the figs and apricots, and place them in a nonstick pan. 2. 2.

Mash the cottage cheese with your palms. Add the powdered sugar and mash some more. 3. Soak the saffron in a little warm water. 4. Divide the cottage cheese into sixteen to twenty equal balls and arrange them on a plate.

Press a few saffron threads on each ball and place a pistachio over the saffron. 5. Arrange the stewed figs and apricots on a serving plate. Place a cottage cheese ball on each one and serve.