6 Irresistible No-Sugar Desserts To Enjoy Guilt-Free This Diwali

1. Heat ghee in a kadhai, and add gond into it. Keep sauteeing it on low-medium flame. Remove the gond from the pan and let it cool. Meanwhile, keep a mixture of cashew nuts, almonds and pista crushed together.
2. Roast this dry fruit mixture with some ghee. Add poppy seeds to it. Mix well. To enhance the flavour, add coconut powder and blend it all well.
3. Crush the roasted edible gum you had kept aside.
4. Take soft dates, remove the seeds and prepare a coarse powder out of it.
5. Take some ghee in a kadhai, and melt some ghee into it. Put dates and cook until it leaves the pan. Gradually, add crushed gond and dry fruits mixture as well. For the flavour, put cardamom powder, and dry ginger powder. Finally, add grated nutmeg and mix well.
6. Take a plate and put butter paper on it. Spread some ghee and put the mixture on the plate. Cut it into pieces and enjoy!

1. Take a pan and heat the sesame seeds on medium flame. Once done, transfer them to a plate. Let it cool.
2. In a pan, take desiccated coconut and dry roast the same until it turns golden. Empty it in a separate bowl.
3. Take oats and roast that as well. Keep it on a plate.
4. Take a grinding jar, and add roasted peanuts to it. Make a coarse powder of the peanuts.
5. Mix the coarse peanut powder with the desiccated coconut. Add til and oats into a jar and grind the two well together. Add this mixture to the previous one.
6. Take soft dates and add some water to them. Transfer it into the grinding jar and blend well until you get a thick paste. Don't forget to eliminate the seeds though. Cook this paste on low flame until it leaves the pan.
7. Add the coconut mixture to the date paste and mix everything gradually. To make it more flavourful, add cardamom powder and a few saffron strands.
8. Make ladoos from the mixture.

1. First of all, strain the gram flour before using it. Dry roast the besan on low flame.
2. Put some ghee into the gram flour and mix well. Make sure there are no lumps.
3. Take a kadhai and heat water on low medium flame. Melt jaggery into the water and prepare a syrup.
4. Grease a tray or plate. Put butter paper on it and grease that as well.
5. Meanwhile, as the gud [jaggery] melts, switch off the flame and add the besan batter to the syrup. Mix properly. Now, switch on the gas and cook the besan. Add ghee into it and mix. You'll notice that it has started absorbing ghee.
6. Empty the batter into the tray and let it spread into it. Leave it like that for 20 minutes. Once done, cut them into square or rectangular shapes and your gud [jaggery] Mysore pak is ready.

1. First, lightly roast the almonds, cinnamon seeds and fenugreek seeds together. Add oats and roast that also. Let it cool for some time. After that, transfer the ingredients into a grinding jar and make a coarse powder.
2. Heat some ghee in a pan. Add some pepper powder, ragi flour and the prepared oats mixture. Cook the preparation properly. Put the desiccated coconut and mix well.
3. Blend some dates into a grinding jar. Don't forget to add a few drops of water to it while grinding.
4. Cook the date paste properly. Add the flour mixture prepared previously. To jazz up the flavour, put some cardamom powder and mix.
5. Now, make ladoos and it's ready! You can coat the ladoos with some coconut powder.

Also Read: Hosting A Diwali Party? These Kolkata-Style Masala Chips Will Get Your Guests Hooked

1. Take a slab of paneer and cut it into pieces. Add them into your grinding jar and make a soft paste. Put cardamom powder followed by milk powder.
2. Heat some ghee in a kadhai, and melt some jaggery into it. Turn the flame low and add the paneer paste to it. Cook the mixture on low flame.
3. Grease a tray using some butter and keep it aside.
4. Meanwhile, when the preparation is cooked properly, transfer it to the tray. Spread properly and cut into pieces to enjoy. You can decorate it further with dry fruits.