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 Over the past decade, India has experienced rapid economic growth, which has resulted in
socioeconomic, demographic, nutrition and health transitions. Along with the persistent
high rates of childhood undernutrition, there has been a rapid rise in diet-related
Non-Communicable Diseases (NCDs) like obesity, hypertension, diabetes, cardiovascular
diseases. This is affecting all sections of society. One of the reasons for the rapid rise in
NCDs in India has been a rapid change in dietary patterns and low physical activity. People
are indulging more in food high in fat, salt and sugar.

NCD prevention/control strategies includes reduction in exposure to lifestyle risk factors

through health promotion and primary prevention, early detection and timely treatment,
and surveillance to monitor trends and associated risk factors. The Food Safety and
Standards Authority of India (FSSAI) launched a nationwide campaign 'Aaj Se Thoda Kam' to
urge people to reduce their salt, sugar and fat intake.

With this backdrop a healthy dessert recipe contest 'Nature's sweetness in every bite' was
launched on the occasion of World Food Day 2021 to encourage people to share their
innovative and healthy dessert recipes that are prepared without the use of sugar or
artificial sweeteners. During the challenge 304 entries were received from students,
professionals and cooking enthusiast. The recipes received were categorised in seven
categories.

This book features all the winning recipes. The nutritive value is calculated based on the
amounts submitted by participants according to NVIF (1989), IFCT (2017), USDA (2017).
The calculations provide an estimate and are not exact. The value may vary depending
on individual por tions and variety of food products available in different regions.
We hope this book will provide innovative recipes which you can try and enjoy with
your family with the goodness of natural sweetness.

Compiled and edited by

Dr. Joshita Lamba Saini, Deputy Lead, Fortification Division
Ms. Nikita Goel, Technical Consultant, Fortification Division
Ms. Tanisha Zulfiqar, Intern, Fortification Division

Designed by
Ms. Sonia Thakur, Graphic Designer, FSSAI
 4. Smoothies, Shakes and beverages 6. Pancakes, Tarts and Wa es
Sno. Name of the dish Pg.no. Sno. Name of the dish Pg.no.
1.Indian Classics 2.Cakes and Cookies
63. Guava Chickoo Smoothie 94. Ragi Pancakes
Sno. Name of the dish Pg.no. Sno. Name of the dish Pg.no. 64. Dates Drink 95. Vegan Wa e
1. Khajur and Nutty barfi 1. 31. Pumpkin Dates Moist Cake 65. Dry Apricot Juice 96. Apple Peanut Butter Tart
2. Gajar ka Halwa 2. 32. Oats Cupcake with frosting 66. Sapote Oats Amber Smoothie 97. Oats Banana pancake
3. Cocoa Milk Alsin Rasgullah 3. 33. Pineapple cake 67. Vitamin A , C Health Drink 98. Papaya Millet pancake
4. Mixed Fruit Halwa 4. 34. Custard Apple Cake 68. Berry Blast Smoothie 99. Fruit Almond Crepe
5. Dry Fruits Modak 5. 35. Carrot Cake 69. Pina Cane Sip 99. Wa e With Plum Sauce
6. Sweet O Tato Barfi 6. 36. Gluten free cake popsicles 70. Detox Smoothie
7. Watermelon Rasgullah 7. 37. Strawberry Sou e 71. Jowar Apple Sheera 7. Puddings, Custards and Frostings
8. Beet Modak 8. 38. Sugar Free Banana Cookies 72. Banana Aval Shake 100. Bread Custard Pudding
9. Date flavoured peanut butter 9. 39. Dates Walnut Cake 73. Nutri Butterfly Pea Mocktail 101. Apricot fool
besan laddoo 10. 40. Fruit Cake 74. Raw Mango Cane Juice 102. Tender Pudding
10. Paan laddoo 11. 41. Mango Cream Cake 75. Cool Rush 103. Caramel Baked Custard
11. Ravachoco Laddoo 12. 42. Pear Walnut Cake 76. Mockshake 104. Fig cum Dates Pudding
12. Trio Mithaayi 13. 43. Banana Jowar Mu ns 77. Apple Punch 105. Chia Pudding
13. Creamy delights 14. 44. 3 Ingredient Banana Cookies 78. Pumpkin Spiced Drink 106. Rasawal
14. Banana Carrot Makhana Kheer 15. 3.Brownies, Bars and Bites 79. Mango Coconut Smoothie 107. Fig (anjeer) Pudding
15. Chocodate Kheer 16. 45. No bake dark chocolate brownie 80. Sugarfree Fruit Punch 108. Apple crumb pudding
16. Sugarcane quinoa payasam 17. 46. fudge 81. Strawberry Banana Milkshake 109. Banana Custard Pattiess
17. Khajoor Phirni 18. 47. Chocolate bliss balls 82. Pineapple Pomegranate Juice 110. Musa Dactlifera Panna Cotta
18. Sharifa kheer 19. 48. Papaya and dates balls 83. Guava Cooler 111. Mango Parfait
19. Sweet potato halwa 20. 49. Pepita and coconut chocolate rounds
84. Fig, Almond Shake 112. Ragi Pineapple pudding
20. Beet banana jamun 21. 50. Banana bites
85. High protein plant based 113. Mango Chocolate Mousse
21. Fruit Kalakand 22. 51. Anjeer and Khajur Rolls
thandai 114. Fruit Mousse
22. Besan Ka Halwa 23. 52. Sweet energy bites
115. Ragi Fruits Smoothie Bowl
Oats and dates lollies 5. Frozen Desserts
23. Black carrot halwa 24. 53. 116. Coconut Ice cream
24. Sugarfree Malpua 25. 54. Rava kesari
86. Frozen Yoghurt Bark 117. Sugarcane juice beetroot dalia
25. Pumpkin Halwa 26. 55. Shahitukda- quirky jam toast
87. Mango Sorbet 118. Coconut and Watermelon Jelly
26. Sweet Vermicelli/seviyan 27. 56. Chocolate Strawberry Fudge
88. Peach Ice Cream 119. Applana Cheese cake
27. Fruits Pitha 28. 57. Banana Chocolate balls
89. Chickoo Dates Ice Cream 120. Couscous pineapple Mousse
28. Meethe chawal 29. 58. Peanut Butter Fudge
90. Lychee sorbet/Granita 121. Fruit Ganache Slice
29. Bajra Dhoda/Mann 30. 59. No-Bake Brownies
91. Lemon Curd icecream 122. Mango Paradise
30. Puran Poli 60. Chocolate Energy Balls
92. Dates Ice cream With Roasted 123. Peaches Poached in Pomegranate
61. Very berry nutty spring rolls
Nuts
62. Cinnamon Sweet Potato Tru es
93. Lactose & Sugar free Kulfi
 KHAJOOR AND NUTTY BARFI
BY:NAEEMA SHAIKH

Nutritional Information
Proteins - 7 g
Fats- 7 g
Carbs - 15 g
Energy - 155 kcals
PREPARATION TIME: 2 HRS COOK TIME: 30 MIN SERVING SIZE: 7
INGREDIENTS

Dates- 100 g Poppy Seeds- 8 g

Almond- 15 g Cardamom powder - 4 g
Cashew- 15 g Ghee- 12 g
Pistachio- 15 g
Coconut - 15 g ,grated
INSTRUCTIONS

1. Place the dates in a blender. Grind them and make a coarse mixture.
2. Chop all the dry fruits and take 1 tbsp poppy seeds into a pan and dry roast on medium
ames for around 2-3 minutes. Add 1 tbsp ghee into the pan then add all the chopped dry
fruits into the heated ghee and roasted till it turns crunchy and stir continuously to avoid
burning. Empty the pan and keep the dry fruits aside.
3. Again add 1 tbsp ghee and add dates mixture and cook on low ame for around 4-5
minutes until it turns into a soft mixture.
4. Add the fried nuts into the dates mixture, the grated coconut, cardamom powder and
half the quantity of roasted poppy seeds to the mixture. Mix it thoroughly.
5. Transfer it onto the plate. Let it cool down slightly and make a dough.
6. Press this dough with the help of your hands. Roll it on the at surface and add poppy
seeds and pistachios to the surface. Now roll it gently, Keep pressing the sides.
7.All pistachios and poppy seeds should be taken into the roll. Wrap the roll into
aluminum foil and let it set in the fridge.
8.After 2 hours take it out,cut it with a sharp knife and keep the roll in 1/2 or 1 inches and
the rolls are ready to serve.
 GAJAR KA HALWA
BY:SUNIL KUMAR TIWARI

Nutritional Information
Proteins - 9 g
Fats- 13 g
Carbs - 33 g
Energy - 310 kcals
PREPARATION TIME: 30 MINS COOK TIME: 20 MIN SERVING SIZE: 4
INGREDIENTS

Dates – 1 cup
Carrots - 1.5 cup
Milk powder - 1.5 Tbsp
Elaichi powder – ¾ tsp
Nuts – ¼ cup
INSTRUCTIONS

1.Add 1 cup dates to the food processor and run it till it becomes a thick paste.
2.Transfer the paste to a stand mixer or use your good old god-given mixer to blend the
items below.
3.Add the shredded carrots, elaichi powder, milk powder and chopped nuts.
4.Your Carrot Halwa is ready to serve.
COCOA MILK ALSIN RASGULLAH
BY:SRIMATHY V

Nutritional Information
Proteins - 9 g
Fats- 13 g
Carbs - 33 g
Energy - 310 kcals
PREPARATION TIME: 30 MINS COOK TIME: 20 MIN SERVING SIZE: 4
INGREDIENTS

Dates-50g Milk: 500ml

Raisins- 25g Lemon juice: 1 tsp
Raisins - 25g
Almonds:30g
Coconut milk -100 ml
INSTRUCTIONS

1.In a bowl add dates, grapes, almonds and grind it well until it becomes a thick mixture.
2.In a vessel add 500 ml of milk and let it boil. Once boiled, add 1 tsp of lemon juice in the
milk. After 10 mins strain, pour the curdled mixture into a muslin cloth, Wrap it and rinse
it well under running tap water and make a knot. Hang it aside for 1-2 hours.
3.After 2 hours the dough formation structure is made, knead the dough well and make
small round balls
4.Add the rounded balls into a plain hot water and let them cook it for 10 – 15 mins
5.After cooking it in hot water pour the cooked balls into a bowl lled with coconut milk
and decorate it with few sliced almonds, raisins, and saffron and serve it
 MIXED FRUIT HALWA
BY:SAFOORA K P

Nutritional Information
Proteins - 15 g
Fats- 9 g
Carbs - 44 g
Energy - 360 kcals
PREPARATION TIME: 30 MINS COOK TIME: 50 MIN SERVING SIZE: 4
INGREDIENTS

Ripe bananas - 1 kg Raisins - 100 g

Dates -250 g Cashew nut - 100 g
Apples - 250 g Almonds- 100 g
Seedless grapes - 250 g
Pineapple - 1
INSTRUCTIONS

1.Cook the ripe bananas well and deseed the grapes.

2.Crush the cooked bananas, dates and apples.
3.Cut the pineapple and extract juice. Boil the pineapple juice in a vessel and stir well.
Add the crushed fruits/ Pulp into it and cook well.
4.Add seedless grapes and cook for 5 minutes. Finally add almonds, raisins , cashews
and remove from heat when the halwa gets separated from the sides of the vessel.
5.Cut into pieces as required.
 DRY FRUITS MODAK
BY:SIMA VAKIL MAHATO

Nutritional Information
Proteins - 15 g
Fats- 9 g
Carbs - 44 g
Energy - 360 kcals
PREPARATION TIME: 20 MINS COOK TIME: 25 MIN SERVING SIZE: 4

Ghee – 50 ml Milk - 50 ml
INGREDIENTS

Cashew – 50 g Milk powder – 50 g

Almonds – 50 g Coconut powder – 20 g
Raisins - 50 g Cardamom powder – 1 pinch
Poppy seeds – 25 g Salt - 1 pinch
Dates – 100 g Rice our – 200 g
INSTRUCTIONS

1.Take a pan, add 1 tbsp ghee with all of the dry fruits. Keep this aside.
2.Take 1 tbsp ghee again and add milk and milk powder and keep stirring.
3.Add coconut powder, dry fruits mixture and cardamom powder and the stufng is
ready.
4.For the Modaks dough in a pan add 2 cups of water , salt, ghee and rice our. Mix well
and make a smooth dough.
5.Take a ball sized dough , press from sides , spread the stufng inside and pinch it at the
top.
6.Place this modak in a steamer for 10-12 minutes and serve hot .
 SWEET POTATO BARFI
BY:SHRAVANI MANOHAR JAMBHUL

Nutritional Information
Proteins - 11 g
Fats- 13 g
Carbs - 56 g
Energy - 380 kcals
PREPARATION TIME: 30 MINS COOK TIME: 30 MIN SERVING SIZE: 4

Sweet potato-250g
INGREDIENTS

Fresh sugar cane juice-100ml

Cow milk-250ml
Dry fruits:
Grinded Pistachios, Cashew & Almond
INSTRUCTIONS

1.Boiled Sweet potato in Simmered milk.

2.Add Grinded dry fruits.
3.Then spread the mixture on Butter paper and freeze it until it sets.
4.Once frozen, take it out and serve fresh.
 WATERMELON RASGULLA
BY:AVANI SHAH

Nutritional Information
Proteins - 11 g
Fats- 13 g
Carbs - 56 g
Energy - 380 kcals
PREPARATION TIME: 30 MINS COOK TIME: 30 MIN SERVING SIZE: 4

Sweet potato-250g
INGREDIENTS

Fresh sugar cane juice-100ml

Cow milk-250ml
Dry fruits:
Grinded Pistachios, Cashew & Almond
INSTRUCTIONS

1.Boiled Sweet potato in Simmered milk.

2.Add Grinded dry fruits.
3.Then spread the mixture on Butter paper and freeze it until it sets.
4.Once frozen, take it out and serve fresh.
 BEET MODAK
BY:RAVI SHARMA

Nutritional Information
Proteins - 2 g
Fats- 3 g
Carbs - 62 g
Energy - 233 kcals
PREPARATION TIME: 50 MINS COOK TIME: 40 MIN SERVING SIZE: 4

Milk- 1/2 liter

INGREDIENTS

Dates - 1cup
Beetroot-1
Coconut powder-2 tsp
INSTRUCTIONS

1.Pour milk in a pan and keep it on medium ame for 30 mins.

2.Grind dates and add paste in it ,stir then add beetroot juice and our mixture is ready. Put
that mixture in the refrigerator for 5-10 min for cooling or you can also cool it under a fan.
3.Bring out the mixture and rub it with your palm for around 2-3 min for the soft dough.
4.Make the shape of that dough with your hands or modak stand.
5.Sprinkle it with coconut powder and serve.
 DATE FLAVORED PEANUT
BUTTER BESAN LADOO
BY:ZULFA ANIS KAZI

Nutritional Information
Proteins - 11 g
Fats- 7 g
Carbs - 44 g
Energy - 295 kcals
PREPARATION TIME: 30 MINS COOK TIME: 15 MIN SERVING SIZE: 7

Besan Flour- 60 g Cardamom Powder- 1 tsp

INGREDIENTS

Peanut Butter-50 g Ghee- 60 g

Soaked Dates- 15 g
Powdered Flaxseed- 25 g
Chopped Almond-10 g
Cinnamon Powder- 1 tsp
INSTRUCTIONS

1.Heat ghee in a pan, add besan our to it and roast it until color becomes light brown.
2.In another bowl, take peanut butter, 3 soaked dates and mix it.
3.To this date and peanut butter mixture, add the roasted besan our, chopped almonds
and 1 tsp of elaichi and cinnamon powder each. Also add ax seed powder to it.
4.Apply ghee to your palms and make about 7 balls.
5.Make good round laddoos out of it and serve. You can also garnish it with almonds,
pista, on top of it.
 PAAN LADOO
BY:BHAVNA ARORA

Nutritional Information
Proteins - 7 g
Fats- 4 g
Carbs - 34 g
Energy - 143 kcals
PREPARATION TIME: 15 MINS COOK TIME: 15 MIN SERVING SIZE: 7

Khoya – 250 g
INGREDIENTS

Paan leaf - 1
Rose petals - 20
Milk – 1 cup
Rose avour – 1 tsp
Coconut Powder – 1 Tbsp
INSTRUCTIONS

1.Take one cup of milk in the blender and put the paan leaf and rose petals. Blitz it to form
a uniform mix. Add rose avor.
2.Mesh the Khoya into a bowl properly and gradually add the milk mixture prepared
above.
3.Knead the khoya into a dough consistency.
4.Make small balls as per the size required and put in the refrigerator for 1 hour
5.The Paan Ladoos are ready to serve.
 RAVA CHOCO LADDOO
BY:TOSHIBA

Nutritional Information
Proteins - 11 g
Fats- 9 g
Carbs - 67 g
Energy - 187 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MIN SERVING SIZE: 15

Peanuts – 100 g Coconut powder – 100 g

INGREDIENTS

Rawa – 250 g Dates - 10

Almonds – 100 g
Walnuts - 100g
Cocoa powder - 1 Tbsp
INSTRUCTIONS

1.Take one cup of milk in the blender and put the paan leaf and rose petals. Blitz it to form
a uniform mix. Add rose avor.
2.Mesh the Khoya into a bowl properly and gradually add the milk mixture prepared
above.
3.Knead the khoya into a dough consistency.
4.Make small balls as per the size required and put in the refrigerator for 1 hour
5.The Paan Ladoos are ready to serve.
 TRIO MITHAAYI
BY:AATEFA SHEIKH

Nutritional Information
Proteins - 11 g
Fats- 9 g
Carbs - 67 g
Energy - 187 kcals
PREPARATION TIME: 15 MINS COOK TIME: 1 HOUR SERVING SIZE: 15

Almonds 15 g Ghee – 12 g
INGREDIENTS

Cashew- 15 g Cardamom powder – 1 pinch

Pistachio- 15 g
Coconut (Grated)- 15 g
Sesame Seeds- 15 g
INSTRUCTIONS

1.Soak dates in hot water

2.Take groundnut and grind until it turns into butter and keep it aside.
3.Blend to smooth paste without adding any water. keep aside.
4.In a kadhai take dry fruits and sesame seeds. Roast on low ame for 5 mins. Further,
add dry coconut and continue to roast. Transfer it to a bowl and keep aside
5.Take dates, paste in a pan and saute on medium ame until it thickens. Add in
roasted nuts 2 tsp , ½ tsp cardamom powder and peanut butter. Transfer this to a bowl
and keep aside
6.In a pan roast 15 g rolled oats on medium ame and blend to a ne powder.
Transfer this to the dates mixture. Combine well, keep mixing until the mixture
thickens.
7.Transfer the prepared mixture into a greased plate lined with baking paper. Let it be
set in the form of a block . Keep it in refrigerator for 1 hour
8.Unmould and cut into pieces
9.Serve the mithai
 CREAMY DELIGHTS
BY:LALITA

Nutritional Information
Proteins - 8 g
Fats- 5 g
Carbs - 35 g
Energy - 265 kcals
PREPARATION TIME: 15 MINS COOK TIME: 5 MIN SERVING SIZE: 4

Milk-1/2 liter
INGREDIENTS

Apple-1
Oats-1/2 cup
Khajoor-3/4 cup
INSTRUCTIONS

1.Roast oats in a pan until golden brown.

2.Cut the apple into slices, add khajoor and oats .Pour milk into this mixture and
leave for 10 min.
3.Grind the mixture
4.Sprinkle it with ax seeds and serve
 BANANA CARROT
MAKHANA KHEER
BY:RESHMA ANIS KAZI

Nutritional Information
Proteins - 15 g
Fats- 12 g
Carbs - 47 g
Energy - 289 kcals
PREPARATION TIME: 20 MINS COOK TIME: 15 MIN SERVING SIZE: 4

Milk-400 ml Powdered axseed-15 g

INGREDIENTS

Makhana powdered- 30 g Ghee- 10 g

Grated carrot-50 g
Banana-50 g
Soaked dates-15 g
Chopped almonds- 10 g
INSTRUCTIONS

1.In a pan heat about 1 tbsp ghee, roast the chopped almonds and add grated
carrots.
2.Roast for about a minute or two, and add coarsely powdered makhana.
3.Then roast for about one-two minutes more and add milk. Add kesar strands. Add
axseed powder, soaked dates and banana.
4.Cook it for not more than 3-4 minutes.
5.Sprinkle elaichi, cinnamon powder.and let it cool in refrigerator and serve.
 CHOCOLATE KHEER
BY:M O H D Z YA N

Nutritional Information
Proteins - 2 g
Fats- 5 g
Carbs - 59 g
Energy - 266 kcals
PREPARATION TIME: 30 MINS COOK TIME: 45 MIN SERVING SIZE: 4

Basmati rice – ¼ Cup

INGREDIENTS

Milk – 4 cups
Dates – 5-7
Cocoa powder – 2 Tbsp
INSTRUCTIONS

1.Rinse ¼ cup basmati rice a couple of times in fresh water and then soak in enough
water for 15 to 20 minutes.
2.In a big kadhayi pour the milk while constantly stirring and bring it to a boil
3.Soak a few saffron stands in some milk until it leaves a pleasant colour
4.When the milk starts to boil add soaked rice and mix well and cook till the rice
grains are half-cooked.
5.Then add 5-7 crushed dates and cocoa powder in the milk
6.Continue to cook rice on low to medium-low heat. Do stir at intervals. Simmer till
the rice is almost cooked.
7.Switch off the heat when the rice grains are completely cooked. The kheer will also
thicken. On cooling, rice kheer thickens more. Scrape milk solids from the sides of
the pan and add to the kheer.
8.Your kheer is ready to serve.
 SUGARCANE QUINOA
PAYASAM
BY:ABHILASHA SHARMA

Nutritional Information
Proteins - 9 g
Fats- 5 g
Carbs - 28 g
Energy - 290 kcals
PREPARATION TIME: 30 MINS COOK TIME: 30 MIN SERVING SIZE: 2

Quinoa - 1/4 cup Dry ginger powder - 1/4 tsp

INGREDIENTS

Water - 1 cup Ghee - 1 Tbsp

Milk - 1 cup Almonds - 5-7
Sugar cane juice - 1 cup
Salt - a pinch
Cardamom powder - 1/2 tsp
INSTRUCTIONS

1.Wash and soak quinoa for 30 minutes.

2.Heat 1 tsp ghee in a pressure cooker, add quinoa and saute for 3-4 minutes.
3.Then add 1 cup of sugarcane juice and pressure cook for 3-4 whistles in medium ame.
4.Once the pressure releases, open the cooker and mix.
5.Add milk to it and allow it to boil.
6.Once it is creamy, add a pinch of salt, cardamom powder, and dry ginger powder.
7.Heat the remaining 2 tsp ghee and fry the cashews till golden.
8.Add roasted cashews to the kheer and mix.
9.Delicious and creamy quinoa kheer are ready.
 KHAJOOR PHIRNI

BY:VIJETA SINGHARI

Nutritional Information
Proteins - 11 g
Fats- 5 g
Carbs - 28 g
Energy - 225 kcals
PREPARATION TIME: 30 MINS COOK TIME: 30 MIN SERVING SIZE: 5

Dates- 18-20, washed and deseed Milk – 1 liter

INGREDIENTS

Rice - 50 g Silver paper and Almonds to garnish

Cardamom - 4-5
Almonds - 4-5 (Crushed to small pieces)
Salt – a pinch
Rose Water – ½ tsp
INSTRUCTIONS

1.Soak Rice in water for 30 min and make paste

2.Soak Dates in warm milk make paste
3.Boil milk and add Cardamom powder. After one boil lower the ame
4.Add rice paste, salt and almonds to the boiling milk and keep stirring continuously
to avoid burning
5.When the consistency gets thicken add paste of soaked dates to it and keep stirring.
6.Once the consistency is semi liquid you may take off the phirni from ame. Add
Gulabjal for the fragrance.
7.Place it in a serving bowl.
8.Keep in the refrigerator to cool.
9.Garnish with Almonds and silver paper before serving
10.Serve cool.
 SHARIFA KHEER

BY:THAVANESH RAO

Nutritional Information
Proteins - 9 g
Fats- 7 g
Carbs - 29 g
Energy - 230 kcals
PREPARATION TIME: 10 MINS COOK TIME: 2 MIN SERVING SIZE: 4

Rolled oats – ½ cup

INGREDIENTS

Cashew / Almond - 3-4 , soaked for 4-5 hours

Custard apple /Sharifa pulp – 4 (deseeded)
Saffron – 2/3 strands
Cardamom – ¼ tsp
INSTRUCTIONS

1.Blend the cashew/ almond with 1 cup water to make a watery paste.
2.Mix all the ingredients in a bowl & place in the fridge for at least 2 hours.
3.Serve kheer chilled.
 SWEET POTATO HALWA

BY:AKSHADA SAHEBRAO SHINDE

Nutritional Information
Proteins - 9 g
Fats- 15 g
Carbs - 41 g
Energy - 340 kcals
PREPARATION TIME: 1 HOUR COOK TIME: 15 MIN SERVING SIZE: 4

Sweet potato – 250 g Dry coconut – 1 tsp

INGREDIENTS

Cashew- 25 g Ghee – ½ cup

Almonds(- 25 g
Dates – 50 g
Yellow raisin – 25 g
Cardamom powder – ½ tsp
INSTRUCTIONS

1.Take sweet potato make slit apply ghee on it .Bake it for 40 min
2.Remove the peel and smash it.
3.Cut all the dry fruits in small pieces
4.In a blender make dates paste.
5.In a pan add ghee and roast all the dry fruits , add smashed potato and cardamom
powder in it. Mix well and allow to cook on low ame for 5-8 mins.
6.Once done serve it hot
 BEET BANANA JAMUN

BY:PR ATIKSHA GAJANAN PATIL

Nutritional Information
Proteins - 6 g
Fats- 5 g
Carbs - 26 g
Energy - 178 kcals
PREPARATION TIME: 15 MIN COOK TIME: 10 MIN SERVING SIZE: 2

Raw Banana peel -150 g Khoya- 40g

INGREDIENTS

Beet peel- 150 g Ghee- 3 Tbsp

Desiccated Coconut 350 g
Sugar cane juice – ½ cup
Condensed milk- ¾ cup
INSTRUCTIONS

1.Wash all ingredients.

2.Take banana peel and beet peel and cut or grate them.
3.Add 3 tbsp ghee in the pan , grated banana peel and beet peel and cook on low
ame till it softens
4.Then add desiccated Coconut , sugar cane juice concentrate and khoya. Mix well
and cook for 10 min on low ame for 5 minutes.
5.Mix well and serve it with sugar cane juice concentrate.
 FRUIT KALAKAND

BY:PR I YA S. M I S H R A

Nutritional Information
Proteins - 6 g
Fats- 5 g
Carbs - 26 g
Energy - 178 kcals
PREPARATION TIME: 20 MIN COOK TIME: 45 MIN SERVING SIZE: 6

Custard apple – 250 g Ghee – 2 tsp

INGREDIENTS

Pineapple – 125 g Cardamom powder -3/4 tsp

Crumbled paneer – 250 g Almond - 2 Tbsp chopped
Coconut – 125 g
Milk - 500ml
Sugarcane juice – 125 ml
INSTRUCTIONS

1.Heat milk in a saucepan. Simmer it on a low ame.

2.When it becomes a little thick, add the Pineapple and Custard apple pulp.
3.Cook till it becomes thick.
4.Then add Sugarcane juice, cook it for 5-7 minutes.
5.Add the crumbled Paneer and grated Coconut in this and keep stirring till it
becomes thick and starts to leave the sides of the pan.
6.Switch off the ame and add Cardamom powder, mix well.
7.Grease a plate with ghee and transfer the mixture to the plate and spread it evenly
in 1 inch thick layer.
8.Sprinkle the chopped Almonds on the Kalakand and press them lightly.
9.Refrigerate it until it sets. Cut in squares and serve.
 BESAN KA HALWA

BY:KIRAN CHAUHAN

Nutritional Information
Proteins - 3 g
Fats- 11 g
Carbs - 37 g
Energy - 234 kcals
PREPARATION TIME: 5 MIN COOK TIME: 12 MIN SERVING SIZE: 4

Besan/gram our - 1 cup

INGREDIENTS

Ghee 1 Tbsp
Dates – ½ cup
Cardamom powder- ½ tsp
Water – 2 ½ cup
Almonds - 1 cup sliced
INSTRUCTIONS

1.Boil the water with dates and cardamom powder in a saucepan over low medium
heat. Bring to a boil and Set aside.
2.Add ghee in a frying pan on low medium heat. Add besan and roast to golden
brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be
golden brown in color and will have a light sweet aroma.
3.Add the syrup slowly, as you add the syrup to besan water will splatter.
4.Turn down the heat to low and let it cook for about 2-3 minutes.
5.Besan will absorb the water, as the Halwa cools so keep Halwa a little softer than
you like.
6.Garnish with cashews.
 BLACK CARROT HALWA

BY:SHAHEEN

Nutritional Information
Proteins - 6 g
Fats- 3 g
Carbs - 27 g
Energy - 180 kcals
PREPARATION TIME: 20 MIN COOK TIME: 10 MIN SERVING SIZE: 4

Black Carrots - 1/2 kg A few Pistachios

INGREDIENTS

Date Syrup - 1 cup A few Cashew Nuts

Milk - 2 cups
Cardamom Powder - 1/2 tsp
Ghee - 1/2 tsp
INSTRUCTIONS

1.Grate black carrots and put them in a pan.

2.Add milk and cook until soft.
3.Add date syrup and cardamom powder.
4.Cook well. .
5.Fry pistachios and cashew nuts in ghee and add to the mixture.
6.Mix well and cook till ghee leaves the sides of the pan.
7.Tasty Black Carrot Halwa is ready and it can be either served hot or chilled.
 PUMPKIN HALWA
BY:SUGARFREE MALPUA

Nutritional Information
Proteins - 8 g
Fats- 3 g
Carbs - 48 g
Energy - 275 kcals
PREPARATION TIME: 20 MIN COOK TIME: 10 MIN SERVING SIZE: 4

Wheat our - 1 ½ cup Fennel Seeds (roasted & crushed) - 1 ½ Tbsp

INGREDIENTS

Semolina - ½ cup Fresh Sugar Cane syrup - ½ cup

Coconut – ¾ cup , grated Pinch of salt
Milk - ½ cup (Full cream) Pinch of Baking soda
Mashed ripe banana – 3/ 4 Desi Ghee for frying
Green Cardamom Powder -½ tsp
INSTRUCTIONS

1.Add our, salt, fennel seeds, cardamom powder and grated coconut in a bowl. Mix
it well with a spoon.
2.Add paste of ripe banana mix well. make it like a dough.
3.Now gradually add warm milk and fresh sugar cane juice to it and make a smooth
owing batter.
4.Cover and let the batter rest for at least 2 hours.
5.Take ghee in a pan and heat it.
6.Add a pinch of soda to the batter and mix.
7.Take a scoop full of batter and shallow fry it on low/medium ame. Batter will take a
circular form on its own.
8.When one side is golden enough, ip it over and fry the other side. The edges will
become crispy with a soft center.
9.Once done, drain it out on a kitchen towel to remove excess of ghee.
10.Following the same process, make all the malpuas this way.
11.Serve hot or you can even store it. While serving, top it with some grated nuts.
 PUMPKIN HALWA

BY:RENU LAMBA

Nutritional Information
Proteins - 1 g
Fats- 5 g
Carbs - 39 g
Energy - 175 kcals
PREPARATION TIME: 10 MIN COOK TIME: 30 MIN SERVING SIZE: 4

Yellow pumpkin 500g Dry fruits to taste and

INGREDIENTS

Sugar cane juice- 50 ml dry chopped coconut- 2 tsp

Green cardamom 3
Ghee. 75g
Cumin seeds. 1 tsp
Poppy seeds 2 tsp washed and soaked
INSTRUCTIONS

1.Heat ghee, add cumin seeds and green cardamom. When it starts to splutter add
pumpkin ,stir little and pressure cook for three to four whistles.
2.Let it rest for ve minutes .
3.Now add sugarcane juice and poppy seeds and keep stirring till ghee leaves the
sides and it dries up.
4.Add all the dry fruits and stir it well.
5.Serve hot with little cardamom powder and dry fruits.
 SWEET VERMICELLI/SEVIYAN

BY:RITU DHAWAN

Nutritional Information
Proteins - 4 g
Fats- 7 g
Carbs - 47 g
Energy - 226 kcals
PREPARATION TIME: 10 MIN COOK TIME: 20 MIN SERVING SIZE: 4

Vermicelli- ½ cup Cashew Nuts- 10g

INGREDIENTS

Sugarcane juice- ½ cup Raisins- 20 g

Ghee- 1 Tbsp
Green cardamom powder- ½ tsp
Water- 1 cup
Dry fruit- almonds- 10 g
INSTRUCTIONS

1.Heat ghee in a karahi and roast vermicelli till it turns golden brown.
2.Boil water in a separate pan, add sugarcane juice and cardamom powder.
3.Add the water syrup to vermicelli and bring it to boil.
4.Cook it on low heat till water is dried and add dry fruits.
5.Serve hot.
 FRUITS PITHA

BY:RENU TIWARY

Nutritional Information
Proteins - 2 g
Fats- 7 g
Carbs - 28 g
Energy - 267 kcals
PREPARATION TIME: 30 MIN COOK TIME: 1 HRS SERVING SIZE: 4

Rice our - 1 cup [200 grams] Oil – 1/2 tsp

INGREDIENTS

Dried Apricot [Khubani] – 10 pcs [nely diced] Ghee - 2 tsp

Peach [Aadu] – 4 pcs [nely diced] Water – 3-4 cups
Dates [Khajoor] – 5 pcs [deseeded and nely diced]
Almonds [soaked and peeled] – 5 pcs
Green cardamom powder – 1/4th tsp
INSTRUCTIONS

1. Heat 1 cup of water. Lower the ame. Add 2 tsp oil.

2. Add rice our and mix. Turn off the ame and cover the our. Keep aside for 5
minutes.
3. Take out the mixture on a plate and knead till a soft dough. Keep it aside
4. Mix the nely diced fruits and almonds.
5. Add cardamom powder and mix them together.
6. Divide the dough in 10 equal parts. Grease your palms with ghee and roll each part
in round even sized balls.
7. Take one round ball and make a deep depression in it with your thumb and place 1
½ spoon of mixture inside and seal. Keep it aside.
8.Similarly make the remaining pithas
9.Place the pithas in a steamer for 15 mins
10.Allow it to cool and cut into half before serving.
 MEETHE CHAWAL

BY:SALONI SHANGARI

Nutritional Information
Proteins - 1 g
Fats- 4 g
Carbs - 43 g
Energy - 155 kcals
PREPARATION TIME: 5 MIN COOK TIME: 20 MINS SERVING SIZE: 2

Chawal- ½ cup Dry fruits- almond, cashewnut, raisins

INGREDIENTS

Water-3/4 cup Coconut dry- 1 Tbsp

Sugarcane juice- ½ cup Grated carrot- 1
Saffron- 2-3 strands
Green cardamom powder- 1 tsp
Ghee- ¼ cup
INSTRUCTIONS

1.Soak rice for half hour

2.Heat ghee and fry dry fruits
3.Drain the water from rice. saute rice in ghee with cardamom powder and
cinnamon stick.
4.Add grated carrot and saute. Add water and cook till half done.
5.Add sugarcane juice and cook on low ame till rice is completely cooked.
6.Add saffron (soaked in 1 tsp of cold milk), dry fruits and grated coconut.
7.Serve hot.
 BAJRA DHODA/MANN

BY:POONAM KHURANA

Nutritional Information
Proteins - 5 g
Fats- 4 g
Carbs - 34 g
Energy - 215 kcals
PREPARATION TIME: 15 MIN COOK TIME: 25 MINS SERVING SIZE: 4

Bajra our- 2 cups

INGREDIENTS

Sugarcane juice- ¾ cup

Ghee- ¼ cup
Black cardamom- 1
Fennel/saunf- 2Tbsp
INSTRUCTIONS

1.Take bajra our in a bowl, add ghee, sugarcane juice, powdered black
cardamom and fennel. Knead it in a dough and add water if required.
2.Keep it aside for 20 minutes to rest
3.Take portion of the dough and roll it into thick chapati
4.Cook it on low ame on the griddle and apply a small amount of ghee on
both the sides.
5.Once done, serve it hot with ghee or thick cream.
 PURAN POLI

BY:LOVELEEN DEWAN

Nutritional Information
Proteins - 6 g
Fats- 3 g
Carbs - 23 g
Energy - 185 kcals
PREPARATION TIME: 10 MIN COOK TIME: 20 MINS SERVING SIZE: 4

Chana dal – ½ cup Wheat our – 2 cups

INGREDIENTS

FOR PURAN :

Turmeric – ½ tsp Maida – 1 cup

Ghee – ½ tsp FOR POLI : Turmeric – ¼ tsp
Water – 3 cups Salt – ¼ tsp
Mashed raisins - 1½ cup Oil – 2 Tbsp
Cardamom powder – ½ tsp Water (for kneading), Ghee for roasting
INSTRUCTIONS

PURAN POLI
1.In a large bowl soak 1½ cup chana dal 1.Take 2 cup wheat our, 1 cup maida,
for 1 hour. ¼ tsp turmeric, ¼ tsp salt and 2 tbsp oil.
2.Drain off the water and transfer it to Mix them well and knead the dough.
the cooker. Add ¼ tsp turmeric, ½ tsp Dough has to be smooth and soft. Keep
ghee, 3 cup water. Pressure cook for 3 it for an hour.
whistles on medium ame 2.Take a ball sized dough and ll in the
3.now drain off the water separating dal Puran prepared before. Dust the lled
and water. ball and atten it.
4.transfer the dal to a large kadai. 3.Now cook the puran poli on hot tawa
5.Soak the raisins overnight and make a keeping the ame on medium in Desi
smooth paste. Ghee. Cook it golden brown.
6.Separate the cooked dal and water. 4.Your Puran Poli is ready to serve with
7.Take a pan and mix cooked dal with 1 milk or ghee.
½ cup of raisin paste and mix well and
mash the dal until there is a smooth
paste.
8.Grease our hands and make a ball
type stufng and keep aside
 PUMPKIN DATES
MOIST CAKE BY:NEHA ES

Nutritional Information
Proteins - 8 g
Fats- 4 g
Carbs - 60 g
Energy - 308 kcals
PREPARATION TIME: 30 MINS COOK TIME: 20 MINS SERVING SIZE: 5
INGREDIENTS

Ragi our - 1 cup Baking powder - 1/4 tsp

Wheat our – 1 1/2 cup Baking soda - a pinch
Pumpkin - 250 g Egg - 1
Dates - 20 Nuts (optional) as topping
Milk – 100 ml Whipping cream – 50 g
Cocoa powder - 1/2 tsp Vegetable oil - 1 Tbsp
INSTRUCTIONS

1. Sieve togather ragi our, wheat our, baking powder, cocoa powder and baking soda
in a bowl and mix well.
2. Take warm milk and soak 15 dates in it. When the dates are fully softened, grind it into
a ne paste.
3. Add egg, oil and the date paste to the dry ingredients and mix well.
5. Grease a cake pan, pour the mixture into it and bake at 180° for 25-30 mins.
6. Meanwhile, for the topping, peel and steam the pumpkins in a vessel. Add remaining
5 dates in it; steam for another 2 minutes and then grind it into ne paste.
7. When the cake is baked, it will be moist and warm. Top it with both whipping cream and
pumpkin cream.
8. Serve warm or chilled.
 OATS CUPCAKE WITH
FROSTING
BY:STHUTI CHOUDHARY

Nutritional Information
Proteins - 9 g
Fats- 4 g
Carbs - 44 g
Energy - 255 kcals
PREPARATION TIME: 20 MINS COOK TIME: 15 MINS SERVING SIZE: 2
INGREDIENTS

For the cupcake:

Oats- 1/2 cup For frosting: Hung Curd- 1 1/2 Tbsp

Dates- 8-10 , pitted Dates- 3-4 small dates, pitted
Milk- 1/4 cup
Olive Oil- 1 tsp
Baking Powder- 1 tsp
Vanilla Essence- 1 tsp
Walnuts- 3-4
INSTRUCTIONS

1.Coarsely grind the oats to make our.

2.Grind the milk and dates together to make a paste.
3.Add baking powder, milk-date paste, oat our, olive oil, some chopped walnuts and
vanilla essence in a bowl and mix well.
4.Pour the mixture in a cupcake mould and bake at 180°C for 20 mins. Once done, let
them cool for 5 mins.
5.For the frosting, take the dates with little water and blend it into a mixture of thick
consistency.
6.Take hung curd in a bowl under ice water, and use an electrical beater to beat it, add the
date paste gradually and keep beating it till it becomes uffy.
7.Fill the frosting in a piping bag and frost the cupcake.
 PINEAPPLE CAKE
BY:S YUVASHREE

Nutritional Information
Proteins - 3 g
Fats- 2 g
Carbs - 42 g
Energy - 210 kcals
PREPARATION TIME: 25 MINS COOK TIME: 1 HRS SERVING SIZE: 6
INGREDIENTS

Maida-250 g Oil – 1 tsp

Pineapple-200 g
Milk - 1 Tbsp
Salt – As per taste
Cardamon-2
Baking powder-1 tsp
INSTRUCTIONS

1.Cut the pineapples and blend them into a ne paste.

2.Take a bowl and add maida, salt, pineapple puree, cardamom powder and
milk. Mix well until it forms a smooth consistent batter without any lumps.
3.Pour the batter in a cake pan and bake at 180° for 20 mins. Let it cool for 5 mins.
4.Garnish the cake with some dry fruits and it is ready to serve .
 CUSTARD APPLE CAKE
BY:SEETHALAKSHMI V

Nutritional Information
Proteins - 1.5 g
Fats- 1 g
Carbs - 36 g
Energy - 168 kcals
PREPARATION TIME: 10 MINS COOK TIME: 30-35 MINS SERVING SIZE: 3
INGREDIENTS

Custard apple - 1 Baking soda – 1 tsp

Wheat our - 75g Dark chocolate sauce – 1 Tbsp
Oil – 20 ml Salt – As per taste
Milk - 20 ml
Dark chocolate (80%) – 40g
Baking powder -1 tsp
INSTRUCTIONS

1.Deseed the custard apple and grind it to a ne paste.

2.In a bowl, sieve wheat our ,baking powder, baking soda and salt.
3.In a separate bowl, add the custard apple paste, milk, oil and mix it well.
4.Add the dry ingredients along with the chocolate and mix it till it forms a thick
batter.
5.Transfer the batter to a greased cake pan.
6.Bake it for 15-20 min at 180°C.
7.Serve it with some dark chocolate sauce .
 CARROT CAKE
BY:ROHIT KUMAR

Nutritional Information
Proteins - 7 g
Fats- 11 g
Carbs - 68 g
Energy - 410 kcals
PREPARATION TIME: 30 MINS COOK TIME: 15 MINS SERVING SIZE: 4
INGREDIENTS

Carrot - 3 Ground ginger -1 Dried unsweetened coconut- 3 tsp

Eggs- 2 Ground cinnamon-2 to 3 Baking powder - 1 tsp
Water-250 ml Nutmeg Walnut – 3-4
Milk -1 cup Salt – As per taste Pecans – 1-2
Coconut – 20 g Vanilla essence – 1 tsp Banana – 4 , ripe
Oil - 1/2 cup Almond our -2 Tbsp
INSTRUCTIONS

1.Cut the carrots into small pieces.

2.In a blender add the bananas, a few carrot pieces and blend into a ne puree.
3.In a bowl, add two eggs, banana carrot mixture, milk, coconut oil, cinnamon,
cardamom, nutmeg, salt and vanilla essence. Mix into a smooth consistency .
4.Add the dry ingredients - almond our, coconut baking powder, then drain
those raisins into this mix along with the remaining carrot pieces ,some walnuts
and mix them .
5.Pour the batter mixture into an 8 inch pan and bake at 180° for 20-25 mins. Let
the cake cool for 5 mins.
6.Garnish it with cream of your choice and it is ready to serve .
 GLUTEN FREE CAKE
POPSICLES BY:SHANJU M

Nutritional Information
Proteins - 3.5 g
Fats- 5 g
Carbs - 34 g
Energy - 205 kcals
PREPARATION TIME: 35 MINS COOK TIME: 1.5 HRS SERVING SIZE: 2
INGREDIENTS

Pearl millet - 1/2 cup Salt- 1/4 tsp

Cocoa powder- 1/2 Tbsp Vegetable oil- ½ tsp
Baking powder - 1/2 Tbsp Dry fruits – a few
Baking soda -1/4 tsp
Dates syrup- 1/4 cup (sugar free)
Egg - 2
INSTRUCTIONS

1.Beat Egg, salt, and vegetable oil in a bowl for 3 - 4 minutes.

2.Then pour the date syrup (1/4 cup) into it and beat it well.
3.Sieve the dry ingredients – cocoa powder, pearl millet, baking powder and
baking soda into this mixture and mix it in a cut-fold method.
4.Transfer into a cake pan and bake it in a preheated oven at 180℃ for 25 to 35
minutes. Let it cool for 10 mins.
5.Crumble the cake thoroughly using a mixer, and make sure there are no large
cake chunks.
6.Pour some milk to make it a little wet and add some dry fruits like g, cashew and
almonds.
7.Make small sized balls out of the dough and place them on a baking sheet
coated with wax paper. Refrigerate the cake balls for at least 2 hours.
8.Dip the cake pops into the melted dark chocolate coating until it is completely
covered and allow it to dry.
9.Melt the white chocolate using a double boil method and pour on it.
10.Insert a stick into the center of the cake ball and it is ready to serve.
 STRAWBERRY SOUFFLE
BY:TAY BA H

Nutritional Information
Proteins - 4 g
Fats- 3 g
Carbs - 54 g
Energy - 270 kcals
PREPARATION TIME: 2 HRS COOK TIME: 15 MINS SERVING SIZE: 4
INGREDIENTS

Strawberries - 500g
Dates - 200g
Whip cream - 2 Tbsp
Milk - 1 litre
Gelatin - 1 tsp
Water - 1 Tbsp
INSTRUCTIONS

1. Boil the strawberries in water on low ame until they become soft.
2. Keep aside and let it cool for 5 mins.
3. Take dates and boiled strawberries in a jar and make a ne paste.
4. Take gelatin in a bowl of hot water and keep aside for 5 mins till it dissolves. Take
a saucepan and combine the paste obtained, gelatin and milk and cook until
thick.
6. Take a separate bowl , pour half the mixture and combine with whip cream.
7. Finally put a layer of the whip cream mixture and then on top of it the remaining
mixture.
8. Refrigerate for 1 hour.
 SUGAR FREE BANANA
COOKIES BY:RINKI TIWARI

Nutritional Information
Proteins - 5 g
Fats- 3 g
Carbs - 48 g
Energy - 245 kcals
PREPARATION TIME: 15 MINS COOK TIME: 10 MINS SERVING SIZE: 4
INGREDIENTS

Bananas – 2 , very ripe

Almond milk – 1/3 cup
All-purpose our – 1 cup
Baking powder – ½ tsp
INSTRUCTIONS

1.Preheat the oven at 350°F/180°C.

2.Peel the bananas and mash them in a mixing bowl. Add the almond milk and stir
to combine.
3.Add the our and baking powder and stir to combine until it forms a thick batter.
4.Use an ice cream scoop to scoop equally sized batter onto a baking tray lined
with parchment paper.
5.Bake the cookies in the oven for about 10-15 minutes (until slightly brown on the
edges).
6.Let them cool and then serve.
 DATES WALNUT CAKE
BY:RINKIE OSWAL

Nutritional Information
Proteins - 9 g
Fats- 11 g
Carbs - 55 g
Energy - 365 kcals
PREPARATION TIME: 30 MINS COOK TIME: 25 MINS SERVING SIZE: 5
INGREDIENTS

Dates -½ cup Baking powder -1 tsp

Milk- ¾ cup Baking soda -¼ tsp
Oil - ¼ cup Walnuts -¼ cup
Curd -¼ cup Dates -2 Tbsp.
Wheat our -1 cup
Milk -¼ cup
INSTRUCTIONS

1.Remove seeds of the dates (150 gm) and cut in small pieces and soak in milk
(warm milk) for 30 mins.
2.Blend the soaked dates in a smooth paste. Add curd and oil in the paste and mix
well.
3.Add the dry ingredients in the mixture - wheat our , baking powder and baking
soda .
4.Add milk to the mixture and mix well in cut and fold direction.
5.Lastly add walnuts and dates cut in small pieces and pour the batter in a baking
tin.
6.Preheat the oven and bake it for 25-30 mins.
7.Garnish and serve it with chopped walnuts.
 FRUIT CAKE
BY:JURMANA SHEIKH

Nutritional Information
Proteins - 3 g
Fats- 5 g
Carbs - 41 g
Energy - 210 kcals
PREPARATION TIME: 15 MINS COOK TIME: 45 MINS SERVING SIZE: 4
INGREDIENTS

All purpose our – 1 ½ cup Vanilla extract – 1 tsp

Butter – ½ cup Strawberries – 2
Egg – 1 Kiwis - 2
Baking powder – 1 ¾ tsp Mangoes - 2
Egg whites - 2 Dates – 25 g
Milk – ½ cup Bananas - 2
INSTRUCTIONS

1.In a medium bowl, add butter and stir while adding egg whites to it.
2.When mixed well, add our and baking powder.
3.Slowly add milk into the mixture while stirring continuously until the batter is of
smooth consistency.
4.Pour the cake batter into a greased pan and bake at 180° for 30-40 minutes.
5.Take fresh cream in a blender and add strawberries, kiwis, bananas and make a
ne paste.
6.Layer the cake and with cream on both sides.
7.Top it with fresh strawberries and serve fresh.
 MANGO CREAM
CAKE BY:R ASHMI GUPTA

Nutritional Information
Proteins - 8 g
Fats- 2 g
Carbs - 47 g
Energy - 245 kcals
PREPARATION TIME: 10 MINS COOK TIME: 40 MINS SERVING SIZE: 4
INGREDIENTS

Rice our – 1 cup Baking soda – ½ tsp

Mango puree- 1 cup Eggs – 2
All purpose our – ½ cup Butter – ½ cup
Dry Fruits – 20 g
Dates- 25 g
Baking powder – 1 tsp
INSTRUCTIONS

1.Take all the dry ingredients in a bowl and mix well.

2.Beat the butter along with dates puree and eggs.
3.Combine both the ingredients and whisk until medium smooth consistency.
4.Place in a cake pan and preheat the oven at 160°C.
5.Bake the cake at 160°C for 30 mins.
6.Take mango puree and whisk along some fresh cream.
7.Once the cake is baked, cover it with the cream.
8.Your mango cream cake is ready to serve.
 PEAR WALNUT
CAKE BY:R ASHMI GUPTA

Nutritional Information
Proteins - 7 g
Fats- 5 g
Carbs - 52 g
Energy - 310 kcals
PREPARATION TIME: 35 MINS COOK TIME: 10 MINS SERVING SIZE: 5
INGREDIENTS

Pears - 3 Flaxseed – 1 Tbsp

Water Chestnut our – 1 cup Warm water- ¾ Tbsp
Walnut – ½ Cup
Raisins – ¾ Cup
Cinnamon powder – 1 tsp
Coconut oil – 2 tsp
INSTRUCTIONS

1.In a nonstick pan, add chopped pears and cinnamon powder. Saute for 1-2
minutes. Cover and let it simmer for 5 minutes, till tender.
2.In a mixing bowl, add all the remaining ingredients & the mashed pears.
3.If it seems dry, add warm water, 1 Tbsp at a time to make a thick batter.
4.Grease the baking dish, chop the remaining ½ pear into thin slices & place on
the bowl evenly. Pour the batter on top, bake at 180°C for about 40 min.
5.Once it cools, place it upside down on a plate & serve.
 BANANA JOWAR
MUFFINS BY:MUNTAHA KHAN

Nutritional Information
Proteins - 5 g
Fats- 4 g
Carbs - 37 g
Energy - 190 kcals
PREPARATION TIME: 20 MINS COOK TIME: 30 MINS SERVING SIZE: 4
INGREDIENTS

Jowar our- 90g Flaxseed-1 Tbsp

Cocoa powder- 15g Sugar cane juice-50 ml
Banana-1 big Low fat milk-100 ml
Dates- 7 no. Vinegar -½ Tbsp
Oil- 2 Tbsp
Baking soda- ½ tsp
INSTRUCTIONS

1.Use ripe bananas and roast them for 7-8 minutes.

2.Ground the axseed and add ¼ cup sugar cane juice.
3.Once the banana is roasted, let it cool, peel and put it in a bowl.
4.Add vinegar to the milk and keep it aside.
5.In a separate vessel, add the dates and cook it on low ame . Blend them into a
smooth paste.
6.Now add oil in the bananas and mix till it combines.
7.Add the axseed mixture and dates mixture to the bananas and mix it.
8.Add jowar our, cocoa powder, baking soda in the banana mixture alternating
with milk and make sure to start with dry and end with dry ingredients.
9.The batter is now ready, pour it in mufn liners in a mufn tray.
10.Bake at 180°C for 25 minutes.
11.Once baked, let it cool and dust it with powdered sugar lightly. Serve.
 OAT BANANA COOKIES
BY:SHIKHA SHARMA

Nutritional Information
Proteins - 3 g
Fats- 3 g
Carbs - 24 g
Energy - 115 kcals
PREPARATION TIME: 15 MINS COOK TIME: 3 MINS SERVING SIZE: 2
INGREDIENTS

Banana - 1
Oats - 6 Tbsp
Choco chips - 1 Tbsp
Vanilla essence - ½ tsp
INSTRUCTIONS

1.In a bowl, mash banana using a fork.

2.Mix in oats and choco chips.
3.Bring together everything, so that you can form cookies. Add a little more oats if
the mix is too wet.
4.Form cookies. Make thin cookies and not thick ones.
5.Preheat the air fryer for 3 minutes at 180°C.
6.Keep the cookies in the air fryer basket and bake for 13 to 15 minutes at 160 °C.
7.You can bake them in the oven too. Preheat your oven at 160° C and preheat it
for 10 minutes.
 SUGARFREE FRUIT
PUNCH BY:SNEHA ROY

Nutritional Information
Proteins - 2 g
Fats- 2 g
Carbs - 28 g
Energy - 128 kcals
PREPARATION TIME: 5 MINS COOK TIME: 5 MINS SERVING SIZE: 2
INGREDIENTS

Dates -50g Wheat - 50g

Milk -50 ml
Oil -15ml
Baking powder - 6g
Baking soda - 4g
Walnut - 30g
INSTRUCTIONS

1.Soak dates in milk for 30 minutes and blend the dates to make a ne paste..
2.Beat the egg for 2 to 3 minutes. Then add wheat our, baking powder, and
baking soda to it .
3.Gradually add oil to it and mix. Add walnut to the batter and add 1 tsp of vanilla
essence
4.Pour the batter to a tin Bake it in preheated oven for 25minutes at 180°C
5.Take it out and it is ready to serve.
 BROWNIE FUDGE
BY:SHIFA SIDDIQUE SHAIKH

Nutritional Information
Proteins - 6 g
Fats- 7 g
Carbs - 32 g
Energy - 225 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MINS SERVING SIZE: 4
INGREDIENTS

Ragi+oats our-¼ cup Dark chocolate-1 small piece

Dates-2pcs Milk-¼ cup
Anjeer-8-10pcs
Black raisins-10-12
Ghee-1 tsp
Vanilla essence-½ tsp
INSTRUCTIONS

1.Dry roast oats and ragi our until they turn brown in color.
2.Soak dry fruits in milk for 10 mins.
3.Then blend dry fruits with milk into thick paste.
4.Add 1 tsp ghee, roasted our and dryfruits paste,1 Tbsp cocoa powder, vanilla
essence. Mix all together very well.
5.Put this mixture in a rectangular mold greased with little ghee .
6.Keep it in refrigerator for 2 mins.
7.Till then melt a small piece of bitter/dark chocolate.
8.Top this melted chocolate on brownie fudge.
9.Your fudge is ready to serve.
 CHOCOLATE BLISS
BALLS BY:JUVERIA MULLA

Nutritional Information
Proteins - 4 g
Fats- 5 g
Carbs - 20 g
Energy - 130 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 4
INGREDIENTS

Cocoa Powder-50 g
Dates-10
Almonds-15
Sesame seeds-1 Tbsp
Milk-1 Cup
INSTRUCTIONS

1.Soak 10 dates in 1 cup of warm milk for 2 mins and then grind it in a blender to get a ne
paste like consistency.
2.Roast the almonds and sesame seeds on a pan until you get a nice roasted smell, cool
it.
3.Add cocoa powder, roasted almonds & sesame seeds in the blender containing the
date paste.
4.Blend it till you get a uniform mixture.
5.Transfer it to a bowl, scoop out some mixture and make it into balls using your hands.
6.Once you are done making the balls, put it in the freezer for 1 hour.
7.Your bliss balls are ready to serve.
 PAPAYA AND DATES
BALLS BY:AYI S H A S I D D I Q UA I

Nutritional Information
Proteins - 7 g
Fats - 4 g
Carbs - 36 g
Energy - 190 kcals
PREPARATION TIME: 20 MINS COOK TIME: 40 MINS SERVING SIZE: 8
INGREDIENTS

Papaya– 1 Cup Almonds – (10g) For garnish

Dried Dates Powder – ¼ Cup
Paneer – ¼ Cup
Cashew Powder – ¼ Cup
Ghee – 1 Tbsp
Coconut (Grated) – 20g
INSTRUCTIONS

1.Add papaya in a blender and make a puree out of it.

2.In a non stick pan add papaya puree and dried dates powder in it.
3.Cook it till thick consistency is obtained, then add ghee, crushed paneer, and cashew
rough powder.
4.Mix all the ingredients well and cook till it becomes a nice soft ball.
5.Turn the heat off and let it cool for sometime then give the shape of balls.
6.Grate the coconut and roll the balls in it.
7.Then garnish it with some almonds and serve.
 PEPITA AND COCONUT
CHOCOLATE ROUNDS BY:LAHARI SANAKA

Nutritional Information
Proteins - 7 g
Fats - 5 g
Carbs - 34 g
Energy - 197 kcals
PREPARATION TIME: 20 MINS COOK TIME: 40 MINS SERVING SIZE: 8
INGREDIENTS

Dark (70%) chocolate, chopped - 40g Dried currants - ½ cup

Desiccated coconut - 90g Sea salt akes, to garnish
coconut oil - 1 Tbsp
Pumpkin seeds - ½ cup
Papaya seeds - 40 g
Sunower seeds - 40 g
INSTRUCTIONS

1. Place chocolate in a heat proof bowl set over a saucepan of gently simmering water
(don't let bowl touch water) and stir occasionally until melted.
2. Add remaining ingredients except salt and stir to combine. Set aside for 2 minutes to
set slightly, then stir again.
3. The mixture should be textured and rough; add more coconut for a chunkier
consistency if needed.
4. Place tablespoons of chocolate mixture on 2 baking paper-lined baking trays and
shape into rough 4cm rounds with the back of a spoon.
5. Sprinkle over the sea salt and extra pumpkin and sunower seeds, then chill for 1 hour
or until rm.
 BANANA BITES
BY:ANOOP KUMAR

Nutritional Information
Proteins - 3 g
Fats - 1 g
Carbs - 28 g
Energy - 117 kcals
PREPARATION TIME: 10 MINS COOK TIME: 15 MINS SERVING SIZE: 4
INGREDIENTS

Mixed dry fruits (walnuts, pistachio, cashew nuts, almonds) - 1 cup

oats - 1 cup
Banana - 1 medium
Apricot - 1)2 cup dry choppe
Cocoa powder - ½ cup
INSTRUCTIONS

1.Crush the nuts and oats into a coarse mixture.

2.Add banana, dry apricots, cocoa powder and blend into a thick paste.
3.Take out the mixture and spread evenly into a tray on the butter paper.
4.Refrigerate them for 30 minutes and cut them into square pieces.
 ANJEER AND
KHAJUR ROLLS BY:SHRUTI GOEL

Nutritional Information
Proteins - 19 g
Fats - 17 g
Carbs - 50 g
Energy - 430 kcals
PREPARATION TIME: 5 MINS COOK TIME: 20 MINS SERVING SIZE: 5
INGREDIENTS

Figs - 200 g Poppy Seeds (Khus khus) - 2 Tbsp

Dates - 200 g Pitted
Almonds - 100 g
Cashews - 100 g
Pistachios - 50 g (Soaked, Peeled and Chopped)
Mixed Seeds - 50 g
INSTRUCTIONS

1.Soak anjeer in water.

2.Roast nuts and seeds and chop them into small pieces.
3.Remove anjeer from the water, squeeze out all extra water and pat them dry.
4.Put soaked and squeezed anjeer (gs) and khajur (pitted dates) in the food processor.
5.Run the food processor for about 30 seconds, stopping after every 10 seconds in pulse
mode.
6.Heat a non-stick pan, put the Dates-Figs mix and saute it for about 5 minutes, stirring
constantly, so that extra water, if any, evaporates. Also, the mix loosens up due to heat
and it becomes easy to mix dried fruits in it.
7.Switch off the ame, add chopped nuts and seeds (except Poppy seeds). Mix everything
and let it cool a little.
8.When the mix is still warm, form laddoos or divide it into 2 or 3 parts. Make cylinders.
9.Spread some roasted poppy seeds on the work surface and roll the log over it so that
Poppy seeds stick all over it. Wrap this roll in aluminium foil and refrigerate.
10. Take it out, cut roundels and your dates and gs rolls are ready to serve.
 SWEET ENERGY BITES
BY:ELIZABETH JONES

Nutritional Information
Proteins - 2 g
Fats - 1 g
Carbs - 16 g
Energy - 77 kcals
PREPARATION TIME: 30 MINS COOK TIME: 15 MINS SERVING SIZE: 5
INGREDIENTS

Oats - 1 cup
Dates - 12
ax seeds - 15g
INSTRUCTIONS

1.Soak the dates in clean water for 6 hours or overnight. Peel and deseed them.
2.Roast oats for 15 minutes. Leave them to cool before grinding them in a mixie. Keep the
oats our separate.
3.Dry roast the ax seeds for 7 minutes and leave them to cool before grinding them. The
ground ax seeds should be of powder consistency.
4.Blend the oats our, ax seed powder and dates in a mixie. Scrape away the mixture
from the sides at intervals between mixing.
5.Remove the nal product from the mixie jar.
6.Take a tablespoon of the mixture and form a small ball. Do this until all the mixture has
been moulded into balls.
7.Leave them on a plate or in a plastic container in the fridge for 2 hours. Serve
 OATS AND DATES
LOLLIES BY:BHAWNA MUTREJA

Nutritional Information
Proteins - 2 g
Fats - 4 g
Carbs - 14 g
Energy - 97 kcals
PREPARATION TIME: 2 MINS COOK TIME: 2 MINS SERVING SIZE: 1
INGREDIENTS

Oats: 20 g
Milk- 45ml
Dates- 10 g
Almonds- 5 g
INSTRUCTIONS

1.Dry roast the oats and chop the dates.

2.Add milk in a saucepan and add the chopped dates into it and let it boil.
3.Add oats and nely chopped almonds to the mix -let it cool down.
4.Make balls out of it and attach them to wooden sticks.
5.Your lollies are ready to serve.
 RAVA KESARI
BY:SHIVANI VERMA

Nutritional Information
Proteins - 3 g
Fats - 11 g
Carbs - 34 g
Energy - 235 kcals
PREPARATION TIME: 15 MINS COOK TIME: 20 MINS SERVING SIZE: 4
INGREDIENTS

Rava/ Sooji-1 cup

Sugar Cane Juice-2 1/2 cups
Ghee-2-3 Tbsp
Cashew Nuts-2-3 Tbsp
Cardamom Powder-1 tsp
INSTRUCTIONS

1.Roast cashew nuts until golden brown.

2.Add rava and keep on stirring until it changes color.
3.Add the sugar cane juice and cardamom powder and cook on medium ame until the
mixture becomes thick.
4.Pour it in a greased tray and using the back of the ladle, smooth the top.
5.Allow it to cool completely before slicing it.
6.Serve it and Enjoy.
 SHAHI TUKDA QUIRKY
JAM TOAST BY:O P S RAO

Nutritional Information
Proteins - 1 g
Fats - 4 g
Carbs - 27 g
Energy - 155 kcals
PREPARATION TIME: 15 MINS COOK TIME: 20 MINS SERVING SIZE: 4
INGREDIENTS

Apple - 1 Bay leaf - 1

Pear - 1 Cloves - 2/3
Pineapple- 1 cup, chopped Ginger - 1 , grated
Banana - 1, ripe Coconut oil or ghee - 1 tsp
Cardamom - 1 tsp Juice of 1 lemon – about 3 Tbsp
Cinnamon - 1 tsp Bread - 3-4 slices
INSTRUCTIONS

1.In a covered pan add all the ingredients

2.Cook for about 10 minutes till soft.
3.Remove from gas and pour the lemon juice on top and mix well.
4.Remove all the solid pieces of spices.
5.Take bread of your choice and toast it nicely till brown and crisp.
6.Put a thin layer of cream or butter or almond/peanut butter as you wish and a thick
layer of the jam on top.
7.Enjoy your new shahi tukda.
 CHOCOLATE STRAWBERRY
FUDGE BY:MALVIKA AGGARWAL

Nutritional Information
Proteins - 0.3 g
Fats - 3 g
Carbs - 14 g
Energy - 78 kcals
PREPARATION TIME: 15 MINS COOK TIME: 30 MINS SERVING SIZE: 4
INGREDIENTS

Compound chocolate 100 g

Strawberries – 10
All purpose our –1 cup
Butter-2 Tbsp
INSTRUCTIONS

1.Take the chocolate and ½ cup of all purpose our along with 1 Tbsp of butter and
knead well. Pour the batter into a cake pan and place it into the oven for about 10 min.
2.Take strawberries in a blender and make a ne paste. Combine this paste along with
all purpose our and 1 Tbsp butter. Pour this batter into another cake pan and bake at
180º for 10 minutes.
3.Once both the cakes are prepared, cut thin slices of about ½ cm in size.
4.Layer by layer place them onto a dish and in between each layer apply some whipping
cream.
5.In the top most layer garnish it with some strawberries and it is ready to serve.
 BANANA CHOCOLATE
BALLS BY:TANUSH R AO

Nutritional Information
Proteins - 11 g
Fats - 4 g
Carbs - 18 g
Energy - 166 kcals
PREPARATION TIME: 10 MINS COOK TIME: 20 MINS SERVING SIZE: 4-5
INGREDIENTS

Unsweetened peanut butter - 1 Tbsp Cinnamon powder - 1 Tbsp

Bananas - 2, ripened Coconut oil/ghee - 1 Tbsp
Flax seed powder - 1 Tbsp
Walnuts - 2 Tbsp, chopped
Figs - 2-3, nely chopped
Oats - 3/4th cup
INSTRUCTIONS

1.Mix all the ingredients in a bowl and make a very thick dough
2.Pour into mufn cups or the container of your choice.
3. Bake for 20-25 minutes at 180°C.
4.Serve it warm.
 PEANUT BUTTER
FUDGE BY:HITESH THAKUR

Nutritional Information
Proteins - 1.4 g
Fats - 10 g
Carbs - 26 g
Energy - 167 kcals
PREPARATION TIME: 5 MINS COOK TIME: 10 MINS SERVING SIZE: 5
INGREDIENTS

Peanut butter - 1 cup

Dates - 1 cup, pitted
Coconut oil - 2 tsp
INSTRUCTIONS

1.Take a banana bread pan with parchment paper.

2.Soak the dates in water for 30 mins
3.Melt coconut oil over low heat in a small saucepan.
4.Process the dates and coconut oil until smooth (amount 30 second).
5.Add in the peanut butter and process again for 15 to 30 second
6.Pour the mixture into the baking pan and spread evenly.
7.These fudges are to be kept refrigerated as they will become very soft at room
temperature.
 RAGI PINEAPPLE
PUDDING
BY:KAR ANDEEP BHAGAT

Nutritional Information
Proteins - 8 g
Fats - 12 g
Carbs - 25 g
Energy - 290 kcals
PREPARATION TIME: 20 MINS COOK TIME: 20 MINS SERVING SIZE: 4
INGREDIENTS

Pineapple - 1 , ripe Desi Ghee - 2 Tbsp

Skimmed milk / milk powder - 250 g Strawberry/mint leaves/ Cherry to garnish
Ragi our - 110g
Hand-full of Dry fruit & Dry seeds (Pumpkin, water melon, others)
Cinnamon & Cardamom powder - 1 tsp
Sugar Free pineapple jelly
INSTRUCTIONS

1.Take a pineapple and cut small pieces out of it. Place it in a blender and make puree.
Keep a few cubes separate
2.Make sugar free pineapple jelly and freeze it.
3.Roast ragi grain in a sauce-pan, add milk with cinnamon and cardamom powder, a
glass of water and cook on low ame. Further add pineapple puree to it, stir & mix well
with boil.
4.Add dry fruits and seeds. Heat, boil and stir in between to thicken. Pour it in semi solid
form and freeze it. Take an ice cream bowl and put pineapple cubes in it. Pour the cooled
Ragi pudding on top
5.Further, add pineapple jelly on top.
6.Finally garnish with Mint leaves, strawberries & small pineapple cubes for
crunchiness, acidity and fresh fruit avor.
7.Serve it cold.
 NO- BAKE BROWNIES
BY:APOORV GUPTA

Nutritional Information
Proteins - 14 g
Fats - 7 g
Carbs - 48 g
Energy - 310 kcals
PREPARATION TIME: 20 MINS COOK TIME: 20 MINS SERVING SIZE: 4

For Icing
INGREDIENTS

For Brownies

Almonds- 300 g Dark Chocolate - 20 g

Dates - 15 Coconut Oil - 1 tsp
Lemon Juice - 1 tsp Coconut Milk - 50 ml
Salt - As per taste
Cocoa Powder - 2 Tbsp
INSTRUCTIONS

1.Take a pan , grease it and spread a parchment paper in such a way that not only it
covers the pan but also hangs outside.
2.Gather almonds in the bowl of the food processor and powder them using the PULSE
function. Divide this mixture into 3 parts.
3.Soak pitted dates in a bowl of water for 2 to 3 hours.
4. In the food processor bowl, add almond meal, soaked dates, cocoa powder, lemon
juice and salt.
5. Blitz it till the mix comes together like a ball, around 15 seconds.
6.Put all the mix in the prepared pan and press it evenly using a potato masher or press it
with a piece of parchment paper and keep it in the freezer for an hour.
7.For the icing, take a bowl, mix all the ingredients and whisk well.
8.Take out the pan from the freezer. Holding the parchment paper, remove the brownie
from the pan. Take off the parchment paper.
9.Garnish it with chocolate ganache or dry fruit and serve warm or cold.
 CHOCOLATE ENERGY
BALLS BY:VIPIN GOEL

Nutritional Information
Proteins - 4 g
Fats - 8 g
Carbs - 24 g
Energy - 210 kcals
PREPARATION TIME: 5 MINS COOK TIME: 10 MINS SERVING SIZE: 3-4
INGREDIENTS

Cocoa Powder-50 g
Dates-10
Almonds-15
Sesame seeds-1 Tbsp
Milk-1 Cup
INSTRUCTIONS

1.Soak 10 dates in 1 cup of warm milk for 2 mins and then grind it in a blender to get a ne
paste like consistency.
2.Roast the Almonds and sesame seeds on a pan until you get a nice roasted smell, cool
it.
3.Add cocoa powder, roasted almonds & sesame seeds in the blender containing the
date paste.
4.Blend it till you get a uniform mixture.
5.Transfer it to a bowl, scoop out some mixture and make it into balls using your hands.
6.Once you are done making the balls, put it in the freezer for 10 mins, it is then ready to
eat.
 VERY BERY NUTTY
SPRING ROLLS
BY:DEVIKA ARORA

Nutritional Information
Proteins - 11 g
Fats - 7 g
Carbs - 19 g
Energy - 210 kcals
PREPARATION TIME: 15 MINS COOK TIME: 30 MINS SERVING SIZE: 6
INGREDIENTS

Strawberry - 200 g Peanut butter - 200 g

Apple juice - 25 ml
Sesame oil - 2 tsp
Dry berries - 50g mixed
Apple cider vinegar - 1 tsp
Spring Roll sheet - 6
INSTRUCTIONS

1.Take peanut butter in a bowl and add apple cider vinegar and mixed dry berries. Mix it
well.
2.Take a spring roll sheet and put approx 30g mixture and wrap the spring rolls.
3.Place the 6 spring rolls on a baking sheet which is brushed with vegetable oil.
4.Pierce each roll with a skewer in a few places to prevent bursting.
5.Brush it with sesame oil and bake for about 15 mins until golden brown . Turn the rolls
and bake again for 10 mins.
6.Meanwhile purée the strawberries in a mixer and add 25 ml apple juice.
7.Place the spring rolls on a dish and top it with strawberry sauce prepared.
8.Serve at room temperature.
 CINNAMON SWEET
POTATO ROLLS
BY:ASHWANI KUMAR

Nutritional Information
Proteins - 11 g
Fats - 7 g
Carbs - 19 g
Energy - 210 kcals
PREPARATION TIME: 40 MINS COOK TIME: 15 MINS SERVING SIZE: 4
INGREDIENTS

Sweet potato - 500 g Vanilla extract - 1 tsp

Almonds - 1 cup , chopped Salt - a pinch
Dates - 1 cup , soaked Pumpkin seeds - 1 tsp ( optional )
Oats – ¾ cup Sesame seeds - 1 tsp ( optional)
Coconut oil - 1 Tbsp
Cround cinnamon - 1 tsp
INSTRUCTIONS

1.Wash sweet potatoe and bake at 160°C for 30-40 minutes .

2.Then add all ingredients in a food processor and knead to a smooth dough.
3.Divide the mixture into 6 large portions and roll each divided portion into a ball in the
palm of your hands packing to form a ball and chill into freezer for 10-15 mins.
4.Roll each trufe, one at a time in topping of your choice of topping( sesame seeds or
papaya seeds )
5.One at a time, roll each trufe to coat completely.
6.Set on parchment paper
7.Chill for about 20 minutes or until chocolate coating is hardened.
8.Serve while still cool to ensure the chocolate coating is still hard.
 GUAVA CHICKOO
SMOOTHIE
BY:S H R EYA

Nutritional Information
Proteins - 7 g
Fats - 7 g
Carbs - 15 g
Energy - 155 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 1
INGREDIENTS

Guava – 2 pieces Dates – 5 pieces

Milk – 1 cup
Banana – 1 ripened
Chickoo - 1 , ripe
Dryfruits – for garnishing
Whipped cream – 1 dallop
INSTRUCTIONS

1.In a blender and add chickoo , bananas and guavas. Blend with milk
2.Soak dates in water for 10 minutes. Blend wih enough water to make syrup consistency.
3.Place a layer of dates syrup at bottom of a glass and then pour over the fruit smoothie
mixture.
4.Place a dollop of whipped cream on the top of the glass and your smoothie is ready to
serve.
 DATES DRINK
BY:PR I YA N K A

Nutritional Information
Proteins - 11 g
Fats - 5 g
Carbs - 25 g
Energy - 175 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 1
INGREDIENTS

Seedless Dates – ½ cup

Rose water - 1 tsp
Water – 1 cup
Golden Raisins – 1 Tbsp
Pine Nuts – 1 Tbsp
Crushed Ice
INSTRUCTIONS

1.Add dates and water in a big saucepan and heat on medium ame.
2.Cover the lid & bring to boil till the dates become soft.
3.Once the water has reduced to half the quantity, turn off the ame & let it cool.
4.Pour the cooled mixture in the blender, add rose water and blend well.
5.Strain and collect it in a glass.
6.Pour the juice in a tall glass & add ice cubes.
7.Top the drink with the raisins or any nuts of your choice.
 DRY APRICOT
JUICE
BY:PR ASHAATH R ANGANATHAN

Nutritional Information
Proteins - 7 g
Fats - 1 g
Carbs - 15 g
Energy - 75 kcals
PREPARATION TIME: 10 MINS COOK TIME: 4 MINS SERVING SIZE: 1
INGREDIENTS

Dry Apricots – 100g

Water – 2/3 cup
INSTRUCTIONS

1.Add dry apricots in warm water for 1-2 hrs

2.Add the apricots in a blender.
3.Add 1 cup water and grind .
4.Your Fresh Apricots juice is ready to serve
 SAPOTE OATS
AMBER SMOOTHIE
BY:I N D U G U PR I YA

Nutritional Information
Proteins - 5 g
Fats - 7 g
Carbs - 21 g
Energy - 165 kcals
PREPARATION TIME: 15 MINS COOK TIME: 5 MINS SERVING SIZE: 1
INGREDIENTS

Oats – 3 Tbsp Almond – for garnishing

Almond milk – 1 cup
Chikoo – 3 ripe
Flaxseeds- 1 Tbsp
Cocoa Powder – 1 Tbsp
Dates – 2 small
INSTRUCTIONS

1.Soak oats for 10 minutes in water.

2.Add the soaked oats in a blender and add 3 scooped out chikoo to it.
3.Add 1 cup of Almond milk, axseeds, Cocoa powder and dates.
4.Finally blend in a juice mixer or grinder.
5.The smoothie is ready to serve.
 VITAMIN A, C
HEALTH DRINK
BY:U . I N O D H AYA

Nutritional Information
Proteins - 2 g
Fats - 1 g
Carbs - 26 g
Energy - 110 kcals
PREPARATION TIME: 15 MINS COOK TIME: NIL SERVING SIZE: 1
INGREDIENTS

Carrot – 500g
Beetroot- 500g
Sugarcane Juice - ½ cup
INSTRUCTIONS

1.Cut the vegetables into small pieces

2.In a mixer, add the chopped vegetables and blend well.
3.Add some fresh sugarcane juice.
4.Your juice is ready to serve.
 BERRY BLAST
SMOOTHIE
BY:SHIMRAGH ZUBAIDA FAIZAL

Nutritional Information
Proteins - 4 g
Fats - 3 g
Carbs - 24 g
Energy - 165 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 3
INGREDIENTS

Blueberries- 1/4 cup , frozen Yogurt - 1 Tbsp

Raspberry -1/4 cup, frozen Milk - 250 ml
Strawberries, ¼ cup, frozen Mixed seeds (pumpkin, sunower,
Banana-1 large , frozen watermelon) - 1 tsp each
Custard apple - 1 ,deseeded Almonds, Pistachios, Cashew - 5 no. each
Dates - 2 , soaked and deseeded Desicated coconut - 1 Tbsp
INSTRUCTIONS

1.Gather the fruits, dates, yoghurt and milk in a blender and make a smooth mixture.
2.Once blended, transfer the contents into a mason jar/a cup and garnish it with mixed
seeds, almonds, cashews and coconuts.
3.Serve immediately.
 PINA CANE SIP
BY:AMISHA PRAKASH NARSALE

Nutritional Information
Proteins - 5 g
Fats - 2 g
Carbs - 34 g
Energy - 135 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 3
INGREDIENTS

Sugarcane juice- 50 g Beetroot juice- 3-4 drops

Pineapple juice- 50 g
Coconut water - 15 ml
Kiwi juice- 20 g
Carbonated water – 10 ml
Lemon juice – 3-4 drops
INSTRUCTIONS

1.Take fruits (sugarcane, pineapple, kiwi) and peel them off.

2.Grind all the fruits with the help of a grinder, and sieve the mixture into separate jars.
3.Take a clean glass jar and place ice cubes in it.
4.Then add the juice , coconut water , carbonated water and lemon juice accordingly.
5.At the end drip beetroot juice along the side of the jar.
6.Serve Fresh
 DETOX SMOOTHIE
B Y : M A N J U P. G E O R G E

Nutritional Information
Proteins - 7 g
Fats - 3 g
Carbs - 24 g
Energy - 145 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 3
INGREDIENTS

Beetroot – ½ portion
Apple – 2
Pear – 1
Ginger – 1 small piece
INSTRUCTIONS

1.Cut the above ingredients into small pieces

2.Add in a mixer and blend it until it has a smooth consistency. Add water if it is thick.
3.Your smoothie is ready to serve.
 JOWAR APPLE
SHEERA
BY:D I BYA N S H U PR A K AS H

Nutritional Information
Proteins - 7 g
Fats - 3 g
Carbs - 24 g
Energy - 145 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MINS SERVING SIZE: 6
INGREDIENTS

Jowar (white millet) our - 1/2 cup Cinnamon Powder – ½ tsp

Apples – 3/4 pieces Almonds – for garnish
Ghee – 2 tsp
Cow's milk – 1 cup
Raisins- 2 Tbsp
Fresh Cane juice – 1 ½ Tbsp
INSTRUCTIONS

1.Heat the ghee in a broad non-stick pan and add the jowar our and sauté on a medium
ame for 2 to 3 minutes.
2.Add milk, mix well and cook on medium ame for 30 seconds, while stirring
continuously.
3.Add 1 cup of water and raisins, mix well and cook on a medium ame for 2 to 3 minutes,
while stirring continuously using a whisk and trying to break the lumps.
4.Add apple, mix well and cook on a medium ame for 2 minutes, while stirring
continuously.
5.Switch off the ame, add fresh cane juice and cinnamon powder and mix well.
6.Serve warm garnished with almond slivers.
 BANANA AVAL
SHAKE
BY:ELBY SEBASTIAN

Nutritional Information
Proteins - 3 g
Fats - 2 g
Carbs - 24 g
Energy - 145 kcals
PREPARATION TIME: 5 MINS COOK TIME: 5 MINS SERVING SIZE: 1
INGREDIENTS

Banana-100g
Soy milk- 150ml
Almonds 10g
Aval-10g
INSTRUCTIONS

1.Take a ripe banana and peel it into slices.

2. In a jar add slices of banana, soaked almonds, aval and soya milk.
3.Blend until the mixture turns smooth.
4.Pour into the serving glass.
 NUTRI BUTTERFLY
PEA MOCKTAIL
BY:PA L L AV I U DAY R A J D ES H PA N D E

Nutritional Information
Proteins - 4 g
Fats - 2 g
Carbs - 27 g
Energy - 148 kcals
PREPARATION TIME: 5 MINS COOK TIME: 10 MINS SERVING SIZE: 1
INGREDIENTS

Buttery pea ower- 7/8 owers Black salt - 1./2 tsp

Shatavari- 3 g Ice cubes - 10 cubes
Ashwagandha -3 g Soda - 150 ml ( unsweetened)
Sugar cane juice -5 ml Mint leaves - 10/ 12 leaves
Water - 5 ml
Lemon pieces/ cube - 3
INSTRUCTIONS

1.Wash all the ingredients

2.Take buttery pea ower, ashvgandha, shatavri, and Tulsi and boil in some water.
3.Add some lemon pieces in glass then add some mint leaves, sugarcane juice, and
pinch of black salt and muddle it .
4.Add buttery pea ower, Ashwagandha, Shatavari ,and Tulsi concentrate mixture in
the glass.
5.Then add some ice cubes and soda. Serve fresh.
 RAW MANGO
CANE JUICE
BY:A N I S H YA SO M A N

Nutritional Information
Proteins - 1 g
Fats - 4 g
Carbs - 28 g
Energy - 163 kcals
PREPARATION TIME: 5 MINS COOK TIME: 0 MINS SERVING SIZE: 1
INGREDIENTS

Fresh cane juice - 500 ml

Raw mango - 100 g, peeled
Ginger - 5 g
Pudina leaves - 5 Nos
Chaat masala - 1/8 tsp
INSTRUCTIONS

1.Cut and chop the fruits into small pieces

2.Blend the mangoes,ginger and sugarcane juice well. Add masala
3.Strain it in a glass
4.Garnish with pudina leaves and serve.
 COOL RUSH
BY: SA N D R A M A RY J O L LY

Nutritional Information
Proteins - 3 g
Fats - 2 g
Carbs - 24 g
Energy - 142 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 1
INGREDIENTS

Watermelon- 50g
Fresh Cane juice- 70ml
Lemon- 3g
Mint leaves- 1g
INSTRUCTIONS

1.Cut watermelon into small pieces, remove seeds and add it in a mixer. Blend it and
make juice.
2.Mix watermelon juice and cane juice together and squeeze lemon juice into this mix.
3.Finally add mint leaves and mix all the ingredients together in a mixer jar.
4.Add ice cubes and serve it in a clean glass.
 MOCKSHAKE
BY:RAHUL JAIN

Nutritional Information
Proteins - 3 g
Fats - 2 g
Carbs - 28 g
Energy - 140 kcals
PREPARATION TIME: 10 MINS COOK TIME: 0 MINS SERVING SIZE: 4
INGREDIENTS

Chickoo – 1 Dates – 2
Banana – 1 Milk – 1 cup
Mango – 1
Strawberry – 6
Blueberry - 4
Sugarcane juice – 2 tsp
INSTRUCTIONS

1.Take all the fruits in a blender and make a ne paste.

2.Take a glass and place the paste on the bottom layer.
3.In a jar add, dates and milk and blend well.
4.Place it on the layer above the fruits paste
5.Your mockshake is ready to serve.
 APPLE PUNCH
BY:TANUSH R AO

Nutritional Information
Proteins - 4 g
Fats - 3 g
Carbs - 22 g
Energy - 135 kcals
PREPARATION TIME: 5 MINS COOK TIME: 5 MINS SERVING SIZE: 2
INGREDIENTS

Apples - 2
Water - 200 ml
Cinnamon Powder - 2 tsp
Star anise - 1
Ginger - 1 , nely chopped
INSTRUCTIONS

1.Chop the apples nely and place with all the ingredients in a pressure cooker for 2-3
whistles
2.Then strain the water and add more spices to and add avour of your choice.
3.Your punch is ready to serve.
 PUMPKIN SPICED
DRINK BY:INOSHI SHARMA

Nutritional Information
Proteins - 2 g
Fats - 2 g
Carbs - 28 g
Energy - 128 kcals
PREPARATION TIME: 5 MINS COOK TIME: 5 MINS SERVING SIZE: 2
INGREDIENTS

Yellow pumpkin boiled and pureed - ½ cup Turmeric - a pinch

Milk - 1 ½ cup Dates- ⅔ nely chopped
Cardamom - 1 tsp Instant Coffee - ¼ tsp
Cinnamon - 1 tsp
Saffron -2-3 strands soaked in 2 tbsp
warm milk for 15 minutes
INSTRUCTIONS

1.Put the milk in a pan on low heat.

2. In a blender add all the ingredients except coffee and add this mixture to the heating
milk.
3.Remove and pour into glasses, for extra aroma sprinkle coffee just before serving.
 MANGO COCONUT
SMOOTHIE BY:CHETAN P S R AO

Nutritional Information
Proteins - 2 g
Fats - 5 g
Carbs - 38 g
Energy - 175 kcals
PREPARATION TIME: 2 MINS COOK TIME: 10 MINS SERVING SIZE: 2
INGREDIENTS

Mango - 1 cup, chopped

Coconut - ½ cup, grated
Roasted Cashew- ½ cup, powdered
3-4 ice cubes
INSTRUCTIONS

1.Mash all the ingredients in a blender to a smooth consistency.

2.Garnish it with some chopped mangoes,a few ice cubes and serve immediately
3.Place the mixture in a container and cover it with aluminium foil
4.Freeze for 4-5 hours
5.Ice cream consistency would be obtained and you can serve it with chopped mangoes
 STRAWBERRY BANANA
MILKSHAKE
BY:T R IV E N I U PA D H YAY

Nutritional Information
Proteins - 6 g
Fats - 5 g
Carbs - 24 g
Energy - 145 kcals
PREPARATION TIME: 5 MINS COOK TIME: 5 MINS SERVING SIZE: 2
INGREDIENTS

Strawberry - 50 g
Banana - 50 g
Fresh cream - 10 g
Sugarcane juice - 30 ml
INSTRUCTIONS

1.Cut and chop the bananas and the strawberries and add it to a blender and make a ne
paste.
2.In a blender add this paste , fresh cream and sugarcane juice
3.Blend it well and serve
 PINEAPPLE
POMEGRANATE JUICE
BY:ROHIT CHOUDHARY

Nutritional Information
Proteins - 4 g
Fats - 2 g
Carbs - 18 g
Energy - 90 kcals
PREPARATION TIME: 5 MINS COOK TIME: 5 MINS SERVING SIZE: 2
INGREDIENTS

Pineapple - 50g
Pomegrenate - 50 g
lemon juice - 1 Tbsp
Sugarcane juice - 50ml
Soda - 50ml (unsweetened)
INSTRUCTIONS

1.In a blender add pineapples and pomegranate and make it in the form of juice.
2.Take a glass and add chilled soda.
3.Add the pureed mixture to the soda and add a pinch of black salt to it.
4.Your juice is ready to serve
 GUAVA COOLER
BY:DR. SWATI BHARDWAJ

Nutritional Information
Proteins - 1 g
Fats - 0.3 g
Carbs - 25 g
Energy - 85 kcals
PREPARATION TIME: 10 MINS COOK TIME: MINS SERVING SIZE: 2
INGREDIENTS

Guava – 1
Sweet Basil seeds – 1 tsp
Mint leaves – 4-5 leaves
Chat Masala – 1/8th tsp
Water – As required
INSTRUCTIONS

1.Wash and chop the guava

2.Soak the sweet basil/sabja seeds in 1/4th cup of water and set aside .
3.In a blender, add chopped guava, mint leaves and chat masala.
4.Grind to a smooth paste, lter the paste if unground guava seeds are present.
5.In a glass add soaked sweet basil/sabja seeds and pour the ground guava puree.
Mix well.
6.Add chilled water to adjust the consistency required.
 FIG ALMOND
SHAKE
BY:RENU TIWARY

Nutritional Information
Proteins - 7 g
Fats - 3 g
Carbs - 14 g
Energy - 110 kcals
PREPARATION TIME: 5 MINS COOK TIME: MINS SERVING SIZE: 2
INGREDIENTS

Dry Figs – 2 pcs, soaked overnight

Almonds – 10 pcs, soaked overnight
Milk – 2 cups , toned
INSTRUCTIONS

1.Wash gs and almonds and soak in warm water (separately) overnight.
2.Peel and wash the almonds and add to the blender. Add soaked gs with water and add
little milk.
3.Blend to a smooth paste, add the remaining milk to the blender gradually and blend.
4.Serve chilled.
 HIGH PROTEIN PLANT
BASED THANDAI
MOUSSE B Y : J A S M I N K S H E I K H
Nutritional Information
Proteins - 1 g
Fats - 5 g
Carbs - 21 g
Energy - 124 kcals
PREPARATION TIME: 15 MINS COOK TIME: 0 SERVING SIZE: 2

Garnish
INGREDIENTS

For Mousse
For Thandai Powder

Raw Almonds -15g Mango Pulp- 200g Dried Rose petal-5g

Cashewnut-10g (Custard apple/banana/ Sliced Almonds-3-4g
Fennel Seeds- 5g chikoo can be used )
Watermelon seeds-10g Tofu/Paneer-200g
Pumpkin Seeds-5g Almond milk/Cow milk-100ml
Poppy Seeds-5g Vanilla Extract-4ml
Cardamom -3g Rose water-2 ml Optional
Saffron8 strands
INSTRUCTIONS

1.Add all the ingredients of Thandai in a blender and blend it into a ne powder.
2.Add mango pulp ,tofu/paneer & almond milk/cow milk, thandai powder ,vanilla
extract rose water in a blender and blend into a smooth paste.
3.Mix the sliced almonds or nuts of your choice.
4.Now pour the mixture into serving dishes and put it in the fridge for two hours at least.
When the mousse is set garnish with more almonds or pistachios, rose petals.
5.Add coconut whipped cream on top if desired.
6.Your Thandai mousse is ready to serve.
 FROZEN
YOGHURT BARK
BY:RITU GOEL

Nutritional Information
Proteins - 1 g
Fats - 5 g
Carbs - 23 g
Energy - 115 kcals
PREPARATION TIME: 15 MINS COOK TIME: 10 MINS SERVING SIZE: 4
INGREDIENTS

Hung Curd - 4 Tbsp

Mango Puree - 4 Tbsp
Chopped fruits- 1/2 Cup
INSTRUCTIONS

1. Chop a few fruits of your choice. (Grapes, Kiwi, Pomegranate, Plums, Peaches,
Cherries etc.)
2. Take a shallow tray that can go in your freezer and align parchment paper over it.
3. Add mango puree to the hung curd and beat for 10-15 seconds to remove lumps, if
any.
5. Pour this mixture on the parchment paper.
6. Scatter mixed fruits over it.
7. Freeze it for 3-4 hours.
8. Cut into desired shape and serve.
 MANGO SORBET
BY:SARLA GUPTA

Nutritional Information
Proteins - 1 g
Fats - 5 g
Carbs - 23 g
Energy - 115 kcals
PREPARATION TIME: 10 MINS COOK TIME: 15 MINS SERVING SIZE: 3
INGREDIENTS

Mangoes: 250 g , chopped

Lemon Juice: 1 tsp
INSTRUCTIONS

1.Chop the mangoes into small pieces. Align these pieces on a tray or plate such that they
are not overlapping.
2.Keep this plate in the freezer for 4 to 6 hours.
3.Put the frozen mangoes along with the lemon juice in a blender and blend to a paste of
ice cream consistency. Transfer it to a container
4.Cover the container with lid or aluminium foil and again keep this in the freezer for 4 to
6 hours or till frozen. Take it out of the freezer at least 15 minutes before serving.
5.Scoop out creamy balls and serve fresh.
 PEACH ICE CREAM
BY:HARLEEN KAUR

Nutritional Information
Proteins - 1 g
Fats - 5 g
Carbs - 23 g
Energy - 125 kcals
PREPARATION TIME: 10 MINS COOK TIME: 15 MINS SERVING SIZE: 2
INGREDIENTS

Peaches - 3-4 , peeled and pitted

Coconut milk - 1 cup
Gram - 1 Tbsp
Salt - 1 tsp
INSTRUCTIONS

1.Peel and slice the peaches and transfer to a blender to make a fruit puree.
2.In a saucepan add the coconut milk , cream and fruit puree.
3.Cook the mixture for 5 minutes.
4.Freeze this mixture for 4-5 hours
5.Take it out from the freezer and serve chilled.
 THE TASTE OF
KHAJOOR
BY:B H AV I S H AYA GAU BA

Nutritional Information
Proteins - 12 g
Fats - 7.5 g
Carbs - 48 g
Energy - 337 kcals
PREPARATION TIME: 55 MINS COOK TIME: 45 MINS SERVING SIZE: 3
INGREDIENTS

Whipping cream - 1 cup

Dates - 18-20
Figs - 8-10
Water - 1 cup
Milk powder- 1/4 cup
Milk - 1 cup
INSTRUCTIONS

1. Soak the dates in water for 15 min.

2. In a pan, add 1 cup water, dates and gs, Cook on low to medium ame.
3. Keep aside till it comes to room temperature.
4. With the help of a blender, make a coarse paste of it.
5. Take whipping cream and add dates-anjeer paste.
6. Whip for another minute to incorporate all the ingredients well.
7. Transfer it to an air tight bowl. Cover and freeze for 8-9 hours.
8. Serve chilled.
 CHICKOO DATES
ICE CREAM
BY:INDU

Nutritional Information
Proteins - 4 g
Fats - 3 g
Carbs - 46 g
Energy - 245 kcals
PREPARATION TIME: 6 HRS COOK TIME: 1 HRS 30 MINS SERVING SIZE: 6
INGREDIENTS

Chikoo- 2
Dates - seedless, 100g
Fresh cream- 250 ml
INSTRUCTIONS

1.Soak dates in one cup of warm water for 1 hour.

2.Peel and deseed the chikoos.
3.Add soaked dates and chikoo in a mixer and grind to a smooth paste.
4.Add whipping cream to chikoo and dates paste and mix well.
5.Add this mixture in an airtight container and refrigerate it for approx 5 to 6 hours.
6.Garnish with some dryfruits and serve chilled
 LYCHEE SORBET/
GRANITA
BY:POONAM VERMA

Nutritional Information
Proteins - 6 g
Fats - 3 g
Carbs - 46 g
Energy - 255 kcals
PREPARATION TIME: 10 MINS COOK TIME: 4-5 HRS SERVING SIZE: 6
INGREDIENTS

Lychee: 500 g
Lemon Juice: 1 tsp
Mint Springs: a few
INSTRUCTIONS

1.Extract lychee pulp in a bowl.

2.Squeeze lemon juice all over it and freeze it for 4 hours.
3.Add this to a blender and blend for 2 mins.
4.Put this mixture in an airtight container and return to the freezer for a few hours or
till set fully.
5.Scoop out, sprinkle some mint leaves.
6.Serve it fresh and cold.
 LEMON CURD
ICE CREAM
BY:RUHAAN DOGRA

Nutritional Information
Proteins - 3 g
Fats - 2 g
Carbs - 25 g
Energy - 130 kcals
PREPARATION TIME: 5 MINS COOK TIME: 10 MINS SERVING SIZE: 4
INGREDIENTS

Whipped cream – 1 Cup

Eggs 2
Lemon Juice- 1 Tbsp
Homemade Butter- 1 tsp
Pinch of salt
INSTRUCTIONS

1.Prepare the lemon mix by whisking together eggs, butter, salt and lemon juice.
Whisk until frothy.
2.Carefully fold in the lemon mix with the whipped cream.
3.Pour into a container and freeze overnight.
4.Garnish it with a few chopped fruit and serve chilled.
 DATES ICE CREAM WITH
ROASTED NUTS
BY:SHIVANG GUPTA

Nutritional Information
Proteins - 3 g
Fats - 2 g
Carbs - 25 g
Energy - 130 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MINS SERVING SIZE: 6
INGREDIENTS

Dates- 12
Raisins- 20
Figs- 6
Milk- 300 ml
Oatmeal- 2 Tbsp
Roasted Nuts- 1/4 Cup
INSTRUCTIONS

1.Soak dates, raisins and gs in 150 ml milk for an hour. Heat the mix in the
microwave for 2 minutes.
2.Dissolve oatmeal in 2 Tbsp of milk and put the remaining milk to boil.
3.Add oatmeal mix and dates mix to the boiled milk. Cook for 2 to 3 minutes till the
mixture thickens slightly. Let it cool down.
4.Once completely cool, transfer it to the mixer and make puree out of it.
5.Add roasted and crushed nuts.
6.Pour the mixture in a container and cover it with lid or cling lm. Keep it in the
freezer for 4 to 6 hours.
7.Sprinkle some roasted nuts and serve
 LACTOSE FREE
KULFI
BY:PREM LATA BHAGAT

Nutritional Information
Proteins - 2 g
Fats - 1 g
Carbs - 45 g
Energy - 230 kcals
PREPARATION TIME: 20 MINS COOK TIME: NIL SERVING SIZE: 3
INGREDIENTS

Milk - 1 cup soaked Almonds, Saffron - 1 tsp

Cashew nuts- 10, soaked Cardamom Powder - 1 tsp
Almonds - soaked
Oats- 3/4th cup, soaked
Water- 4 cups
Dates Paste - ¼ cup
INSTRUCTIONS

1.In a mixer/grinder, grind together almonds, cashews and oats with the water and
make a paste.
2.Strain the paste and keep aside.
3.Make a smooth paste of dates by grinding them with water
4.Combine both the pastes, add saffron and cardamom powder.Mix well.
5.Freeze this mixture for 4 hours.
6.Grind the frozen mixture again in a mixer/grinder.
7.Put the thick paste in kul moulds and freeze until the kul is set.
8.Garnish it with some dryfruits and serve.
 RAGI PANCAKES
BY:SHRUTI RAVINDRA NAVALE

Nutritional Information
Proteins - 6 g
Fats - 5 g
Carbs - 34 g
Energy - 226 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MINS SERVING SIZE: 2
INGREDIENTS

Dates ( khajoor ) – 50 g Grated coconut – 25 g

Rice our – 50 g
Milk – 100 ml
Almond – 10 g
Cashews – 5 g
Ghee – 5 ml
INSTRUCTIONS

1. Add ragi our, maida and a pinch of salt in a bowl and mix well.
2. Add fresh sugarcane juice until the batter consistency becomes thick followed by
chopped dry fruits.
3. Heat a pan , grease with oil and spread a spoonful of batter and cook for 2 mins on
each side.
4 .Garnish it with white sesame seeds and dryfruits .
 VEGAN WAFFLE
BY:SAMEER A GUPTA

Nutritional Information
Proteins - 2 g
Fats - 7 g
Carbs - 19 g
Energy - 150 kcals
PREPARATION TIME: 10 MINS COOK TIME: 5 MINS SERVING SIZE: 4
INGREDIENTS

Tapioca Flour- 3/4 Cup

Almond Meal- 1/4 Cup
Coconut Milk- 1/4 Cup
INSTRUCTIONS

1.Mix both the ours and make a thick batter by adding coconut milk.
2.Add little milk at a time until medium smooth consistency is obtained .
3.Prepare the wafe maker by preheating and then grease it lightly using butter.
4.Put the batter in it and bake until they turn slightly golden in color.
5.Your wafes are ready to serve.
 APPLE PEANUT
BUTTER TART
BY:VIBHAS ARORA

Nutritional Information
Proteins - 6 g
Fats - 14 g
Carbs - 17 g
Energy - 235 kcals
PREPARATION TIME: 35 MINS COOK TIME: 15 MINS SERVING SIZE: 4
INGREDIENTS

Unsalted butter - 100 g Peanut butter- 100g

All-purpose our - 1/2 cups
Salt - ¼ tsp
Apples - 3
Lemon juice - 1 Tbsp
Ground cinnamon - 1
INSTRUCTIONS

1.Take 75g butter, cut into cubes and freeze it along with milk.
2.In a bowl add a pinch of salt and cubes of frozen butter. Combine in a mixer until
wet sand consistency is obtained.
3.Add 2-3 tablespoons of Milk until the dough comes together into a ball.
4.Roll the dough into a ne circle and place it in a 9 inch tart pan evenly and
refrigerate for 15 minutes.
5.Preheat the oven to 150°C.
6.Peel the apples, remove the core and mash the apples to a pulpy texture..
7.Add peanut butter, mix thoroughly, add cinnamon powder ,lemon juice and a
pinch of salt.
8.Remove the tart shell from the refrigerator and pour this mixture on the sheet and
spread evenly.
9.Melt the butter and brush the edges of the crush with melted butter.
10.Bake till the crust turns golden brown.
11.Slice and serve.
 OATS
APPLEBANANA
PEANUT
BUTTER
PANCAKE
TART
B Y : M E R I N C A M BL Y
E T: V
TAI BFHEAR SN A
A RNOD RE A
Z

Nutritional Information
Proteins - 14
6 gg
Fats - 4
14g g
Carbs - 25
17 g
Energy - 240
235 kcals
PREPARATION TIME: 10
35 MINS COOK TIME: 5
15MINS
MINS SERVING SIZE: 1
4
INGREDIENTS

Unsalted
Oats - 150
butter
g - 100 g Peanut butter-
Raspberry and 100g
Blackberry for garnish.
All-purpose
Banana - 1 1/2
ourMedium
- 1/2 cups
Salt
Water-¼
- 1tsp
cup
Apples
Salt - 1/2
- 3tsp
Lemon
Baking juice
powder- 1 -Tbsp
1/2 tsp
Ground
Cinnamon
cinnamon
powder -– 11 tsp
INSTRUCTIONS

1.Blend
Take 75g
all the
butter,
ingredients
cut into cubes
in a blender
and freeze
untilitmedium
along with
consistency
milk. is obtained.
2.Pour
In a bowl
a scoop
add aofpinch
batter
of in
salt
a and
hot pan,
cubesclose
of frozen
with butter.
a lid and
Combine
cook for
in aamixer
couple
until
of
wet
minutes.
sand consistency is obtained.
3.Add
Flip the
2-3pancake
tablespoons
and cook
of Milk
foruntil
another
the dough
2 - 3 minutes.
comes together into a ball.
4.Roll
Garnish
the with
doughBanana,
into aRaspberry
ne circleorand
Blackberry
place itas
inper
a 9your
inch
preference.
tart pan evenly and
refrigerate for 15 minutes.
5.Preheat the oven to 150°C.
6.Peel the apples, remove the core and mash the apples to a pulpy texture..
7.Add peanut butter, mix thoroughly, add cinnamon powder ,lemon juice and a
pinch of salt.
8.Remove the tart shell from the refrigerator and pour this mixture on the sheet and
spread evenly.
9.Melt the butter and brush the edges of the crush with melted butter.
10.Bake till the crust turns golden brown.
11.Slice and serve.
 BANANA
APPLE PEANUT
MILLET
BUTTER
PANCAKE
TART
B Y : D R . BSYW
: VA ITBI HB AH SA A
RDRO
W RAAJ

Nutritional Information
Proteins - 4
6g
Fats - 4
14g g
Carbs - 34
17 g
Energy - 190
235 kcals
PREPARATION TIME: 10
35 MINS COOK TIME: 5
15MINS
MINS SERVING SIZE: 1
4
INGREDIENTS

Unsalted
Ragi (Finger
butter
millet)
- 100
our
g – 1/4th cup Peanut
Baking
butter-
Powder
100g – ½ tsp
Jowar
All-purpose
Flour our
– 1/4th
- 1/2
cupcups Oil – 3 tsp
Corn
Salt - Flour
¼ tsp – 1 tsp Butter -1 tsp
Banana
Apples - (Ripe):
3 1 Strawberries - 2 [nely chopped]
Milk
Lemon– 4-5
juice
tsp- 1 Tbsp
Ground
Salt - 1 pinch
cinnamon - 1
INSTRUCTIONS

1.Finely
Take 75g
mash
butter,
the bananas
cut into cubes
usingand
a fork.
freeze it along with milk.
2.In a large
bowl add
bowl,
a pinch
mix allof
the
salt
ingredients
and cubesincluding
of frozen ragi
butter.
our,
Combine
jowar our,
in a mixer
corn our,
until
wet
mashed
sandbananas,
consistency
baking
is obtained.
powder and salt. Gradually add 1-2 teaspoons of milk.
3.
The
Add
batter
2-3 tablespoons
should be of pouring
of Milk until
consistency.
the dough comes together into a ball.
4.
3.Roll
Heatthe
a tawa/griddle
dough into greased
a ne circle
with aand
littleplace
oil onitmedium
in a 9 heat.
inch tart
Oncepan
heated,
evenly
pour
anda
refrigerate
ladle of pancake
for 15batter
minutes.
on to the skillet.
5.
4.Preheat
Allow the
thepancake
oven to 150°C.
to cook on medium heat. Once the top side begins to get
bubbles
6.Peel the
and
apples,
air pockets,
removeip
thetocore
the other
and mash
side.the apples to a pulpy texture..
5.
7.Allow
Add peanut
it to cook
butter,
for about
mix thoroughly,
30 seconds on
add
both
cinnamon
sides. powder ,lemon juice and a
pinch
6.Follow
of salt.
the same process with the remaining batter.
7.
8.Serve
Remove
hotthe
with
tart
butter
shelland
from
nely
the refrigerator
chopped strawberries.
and pour this mixture on the sheet and
spread evenly.
9.Melt the butter and brush the edges of the crush with melted butter.
10.Bake till the crust turns golden brown.
11.Slice and serve.
 FRUIT
APPLEALMOND
PEANUT
BUTTER
CREPE
TART
BB YY :: TVEI H
BHR EAESMA KR H
O AR N
A

Nutritional Information
Proteins - 7
6g
Fats - 3
14g g
Carbs - 34
17 g
Energy - 195
235 kcals
PREPARATION TIME: 10
35 MINS COOK TIME: 5
15MINS
MINS SERVING SIZE: 4
INGREDIENTS

Unsalted
All purpose
butter
our- -100
3/4gcup Banana
Peanut- butter-
2 100g
Date
All-purpose
syrup - our
1 cup- 1/2 cups Strawberry - 2
Salt - ¼
1/2tsp
tsp Chikoo - 2
Apples
Almond- milk
3 1 1/2 cup Guava - 1
Eggs
Lemon-2juice - 1 Tbsp
Ground
Coconutcinnamon
oil - 1 Tbsp
-1
INSTRUCTIONS

1.In
Take
a small
75g butter,
bowl, sift
cuttogether
into cubes
theand
ours,
freeze
sugar
it along
and salt.
with milk.
Set aside.
2.Place
In a bowl
the add
almond
a pinch
milk,
of salt
eggsand
and
cubes
melted
of frozen
coconut
butter.
oil in
Combine
the blender.
in a mixer
Blenduntil
on
wet
speed
sand
3 until
consistency
combined.
is obtained.
Add the our mixture and blend on speed 1 just until the dry
ingredients
3.Add 2-3 tablespoons
are incorporated.
of Milk until
Setthe
thedough
batter
comes
asidetogether
to rest into
for a1ball.
hour at room
temperature.
4.Roll the dough into a ne circle and place it in a 9 inch tart pan evenly and
refrigerate
3.Melt a 1/2fortsp
15of
minutes.
coconut oil in a 6-inch crepe pan over medium-low heat. Add
about
5.Preheat
3 Tbsp
theof
oven
the to
batter
150°C.
to the pan. Cook for about 1 minute, just until the bottom
of
6.Peel
the crepe
the apples,
is lightly
remove
ecked
the core
with and
color.
mash
Flipthe
theapples
crepe to
over
a pulpy
by tossing
texture..
it in the air.
Cook
7.Addthe
peanut
second
butter,
side for
mixabout
thoroughly,
30 seconds.
add cinnamon powder ,lemon juice and a
4.
pinch
Repeat
of salt.
the process to make each crepe, stacking the crepes on a plate.
5.
8.Cut
Remove
the fruits
the tart
andshell
boil from
themthe
for refrigerator
5 minutes. and pour this mixture on the sheet and
6.
spread
Put them
evenly.
in a blender and make a ne paste.
7.
9.Spread
Melt thethe
butter
puree
and
over
brush
thethe
crepe
edges
andofmake
the crush
individual
with melted
rolls. butter.
8.
10.
Top
Bake
it with
till the
some
crust
dessicated
turns golden
coconut
brown.
and serve fresh.
11.Slice and serve.
 APPLE
WAFFLEPEANUT
WITH
BUTTER
PLUM SAUCE
TART
B YB :YV: IVBI H
VAEK
S ARORA

Nutritional Information
Proteins - 5
6g
Fats - 9
14g g
Carbs - 25
17 g
Energy - 210
235 kcals
PREPARATION TIME: 30
35 MINS COOK TIME: 15 MINS SERVING SIZE: 5
4
INGREDIENTS

Unsalted butter
All-purpose our- -100
300g g Fresh
Peanut
sugarcane
butter- juice
100g - 40 ml
All-purpose
Salt- 1 tsp our - 1/2 cups Milk powder - 2 tsp
Salt
Baking
- ¼powder
tsp - 5 tsp Plums- 500 g, washed, pitted and cut into quarters
Apples
Eggs - 2- 3 Fresh sugarcane juice - 200 ml
Lemon
Unsalted
juice
butter,
- 1 Tbsp
melted - 50 g Cinnamon - 1 tsp
Ground
Vanilla extract
cinnamon
- ¼ -tsp
1 Lemon Juice - 1 tsp
INSTRUCTIONS

1.Take
Add plums,
75g butter,
sugarcane
cut intojuice
cubes, and
and 1/2
freeze
a cup
it along
of water
withto
milk.
a large saucepan or pot and
bring
2.In a this
bowlmixture
add a pinch
to a boil
ofand
salt allow
and cubes
the plums
of frozen
to soften
butter. Combine in a mixer until
wet
2. When
sandthe
consistency
mixture cools
is obtained.
, blend and make puree.
3.Add
In the
2-3same
tablespoons
saucepanof add
Milk the
untilpuree
the dough
, lemon
comes
juicetogether
and pinch
intoof
a ball.
cinnamon. Stir to
combine
4.Roll theand
dough
cookinto
until
a ne
it thickens
circle and
a little
place
bit.itStore
in a in
9 inch
an airtight
tart pancontainer
evenly and
in the
fridge,
refrigerate
or infor
a mason
15 minutes.
jar at room temperature until ready to use.
4.
5.Preheat
For the wafes,
the ovenbeat
to 150°C.
the eggs and sugarcane juice together with a whisk in a large
bowl.
6.PeelAdd
the apples,
the vanilla
remove
extract,
the milk
core powder,
and mashand
themelted
applesbutter,
to a pulpy
thentexture..
whisk to combine.
5.
7.Add
Add peanut
the baking
butter,
powder
mix thoroughly,
to the wet ingredients
add cinnamon
and give
powder
it a stir.
,lemon
Add our
juice and
andsalt,
a
whisk
pinch of
until
salt.
the entire batter is smooth. The consistency of the batter should be thick
and
8.Remove
smooth..
the tart shell from the refrigerator and pour this mixture on the sheet and
6.
spread
Grease
evenly.
the wafe maker before warming over medium heat. Use a 1/4 measuring
cup
9.Melt
to the
scoop
butter
outand
the brush
batterthe
and
edges
pourofitthe
into
crush
the with
wafemelted
maker.
butter.
Allow it to cook for 5
minutes
10.Baketill
tillgolden
the crust
brown
turns until
goldencrisp.
brown.
7.
11.Allow
Slice and
the wafe
serve. to come to slightly cool before layering them with the plum sauce.
Garnish the wafe with ground cinnamon ad serve.
 BREAD CUSTARD
PUDDING BY:DEVAKSHI BATTA

Nutritional Information
Proteins - 3 g
Fats- 2 g
Carbs - 28 g
Energy - 145 kcals
PREPARATION TIME: 20 MINS COOK TIME: 15 MINS SERVING SIZE: 2
INGREDIENTS

Custard powder -20 g

Milk-3/4 cup
Dates-2
Bread -2 slices
Fruits of choice
Dry fruits optional
INSTRUCTIONS

1.In a pan boil milk on low ame.

2.In a blender add custard powder, dates and 1 Tbsp of milk to make a ne paste.
3.When the milk starts to come to a boil add this paste at equal intervals with continuous
stirring to avoid burning.
4.Let it cool for 15 mins.
5.In a serving glass add a layer of custard followed by fruits and dry fruit.
6.Dip a piece of bread in custard and add a layer of it .
7.Again, repeat the layers and garnish with a lot of fruits on top.
8.Your pudding is ready to serve
 APRICOT FOOL
BY:DHWITI MAHAJAN

Nutritional Information
Proteins - 2 g
Fats- 12 g
Carbs - 24 g
Energy - 230 kcals
PREPARATION TIME: 10 MINS COOK TIME: 20 MINS SERVING SIZE: 2
INGREDIENTS

Dried apricots – 60 g
Water - 75 ml
Lemon juice - ¼ tsp
Cream, whipped- 60 g
Almonds, aked and toasted – 2
INSTRUCTIONS

1.Soak the apricots in water and lemon juice for 12 hours.

2.Simmer until tender and remove the stones. Sieve in a jar and keep aside.
3.Blend the apricot mixture with the whipped cream. Leave a tablespoon of cream aside
for decoration and refrigerate for 30 mins.
4.Spoon into a tall stemmed glass and top with aked, browned almonds and a spoonful
of whipped cream.
 TENDER PUDDING
BY:MARY EVA JUDE

Nutritional Information
Proteins - 5 g
Fats- 11 g
Carbs - 45 g
Energy - 320 kcals
PREPARATION TIME: 5 MINS COOK TIME: 5 MINS SERVING SIZE: 1
INGREDIENTS

Pineapple – 20 g
Tender coconut water – 150 ml
Tender coconut esh - 30 g
China grass – 100 g
INSTRUCTIONS

1.Soak China grass in water for 5 min. Then boil the mix till it dissolves.
2.Grind pineapple to juice.
3.Pour coconut water to pineapple mix. Add ½ China grass mix into pineapple mix.
4.Grind the tender coconut esh and tender coconut water together.
5.Add chain grass mix into it.
6.Pour tender coconut water mix with China grass mix into bottom of the glass. Then add
tender coconut esh mix. And nally add pineapple mix as the last layer.
7.Refrigerate for 30 mins and serve it.
 CARAMEL BAKED
CUSTARD BY:A RS H I YA V I G

Nutritional Information
Proteins - 3 g
Fats- 4 g
Carbs - 25 g
Energy - 190 kcals
PREPARATION TIME: 20 MINS COOK TIME: 10 MINS SERVING SIZE: 6
INGREDIENTS

Milk - 3 cups Sugarcane juice - 1 tsp

Milk powder - 3 Tbsp Fresh fruits like gooseberries or cherries or grapes
Vanilla custard powder - 1 tsp
Eggs - 3
Vanilla essence - 1 tsp
Cinnamon powder-1 tsp
INSTRUCTIONS

1.Heat a pan on low ame and add milk, milk powder and custard powder. Mix it well
with a whisk to dissolve all the lumps. Let it come to a boil and then keep this mixture
aside.
2.Beat eggs and essence until light and uffy and add this to the custard milk mixture.
3.Sprinkle 2 tbsp sugarcane juice at the bottom of a ring mould or a jelly mould and
place it on low heat holding it with a pair of tongs and heat till it turns golden brown.
Remove from heat and spread it evenly over the base and sides of the mould.
4.Pour the milk-egg mixture in the mould. Cover well with aluminium foil.
5.Bake in a preheated oven at 200°C for 15 minutes. Let it cool
6.Refrigerate it for 2 hours
7.Demould it in a plate, garnish it with your favorite toppings and serve
 FIG CUM DATES
PUDDING
BY:GA I K WA D S N E H A L SA NJAY

Nutritional Information
Proteins - 12 g
Fats- 7 g
Carbs - 37 g
Energy - 280 kcals
PREPARATION TIME: 20 MINS COOK TIME: 10 MINS SERVING SIZE: 6
INGREDIENTS

Dried Figs – 10-12

Dried dates powder (Kharik Powder) – 30 g
Milk– 500 ml
Ghee – 1 Tbsp
Cinnamon powder – 1 tsp
INSTRUCTIONS

1.Soak the dried gs in lukewarm water for 2 hours.

2.Drain out the water completely and chop the dried g (pre-soaked) into small pieces.
3.Heat the pan, add ghee and slightly roast the dried dates powder.
4.Pour the milk into a medium-sized pot. Heat until it comes to boil. Do not let boil.
5.Blend all the ingredients such as chopped dried gs, roasted dried dates powder, milk
and cinnamon powder.
6.Adjust the consistency of the pudding by adding milk.
7.Place it in the refrigerator to chill for about 2 hours. 8. Decorate and serve cold.
 CHIA PUDDING
BY:ANNU FRANCIS

Nutritional Information
Proteins - 2 g
Fats- 5 g
Carbs - 26 g
Energy - 190 kcals
PREPARATION TIME: 15 MINS COOK TIME: 1 MINS SERVING SIZE: 5
INGREDIENTS

Chia seeds – 4 Tbsp

Coconut milk - 3/4 cup
Almond paste - 1 tsp
Pineapple juice - 1/4cup
Fruits- ( apple, pineapple, watermelon ) or as per preference
INSTRUCTIONS

1. Soak chia seeds in pineapple juice for couple of minutes and add coconut milk to it.
2. Add almond paste and whisk well then keep it until it begins to thicken. Usually, it'll
take about 1 hour.
3. Top the pudding with fruits (here I used watermelon & pineapple, apple)
4. Serve cold.
 RASAWAL
BY:B.SRAVAN CHOWDARY

Nutritional Information
Proteins - 9 g
Fats- 11 g
Carbs - 42 g
Energy - 330 kcals
PREPARATION TIME: 15 MINS COOK TIME: 20 MINS SERVING SIZE: 8
INGREDIENTS

Fresh Sugarcane Juice – 1 litre Salt – a pinch

Kodo millet – ½ cup
Melted Ghee - 1/4 Cup
Roasted Peanuts - 2 Tbsp
Ghee roasted coconut pieces - 2 Tbsp
Cardamom Powder - 1/2 tsp
INSTRUCTIONS

1.Wash and soak the millets for 2 hours.

2.In a thick bottomed vessel add sugarcane juice and bring it to boil.
3.Remove the scum and add the drained millet and cook on medium heat till it becomes
soft and mushy. It may take 15 to 20 minutes.
4.Once done, add ghee, salt and switch off. Mix in the roasted nuts. It may look watery
but gets thickened on cooling.
 FIG ANJEER
PUDDING
BY:PALAK

Nutritional Information
Proteins - 4 g
Fats- 7 g
Carbs - 32 g
Energy - 270 kcals
PREPARATION TIME: 20 HRS COOK TIME: 2 MINS SERVING SIZE: 8
INGREDIENTS

Dried anjeer (gs) - 100 g, soaked

Dalchini - 1/2 tsp
Milk- 2 Tbsp
Walnuts - for garnishing
INSTRUCTIONS

1.Place the anjeer in a pan with little water and cook till it becomes tender. Adjust water
as it cooks, there should be enough liquid to cover the anjeer after it is cooked through.
2.Take the pan off the heat, mix in the dalchini and allow to cool.
3.When cool enough to handle, add the milk and blend in a blender and transfer into the
serving dish.
4.Garnish with the walnuts and refrigerate till set. Serve chilled.
 APPLE CRUMB
PUDDING
BY:RHEA VIG

Nutritional Information
Proteins - 5 g
Fats- 3 g
Carbs - 41 g
Energy - 250 kcals
PREPARATION TIME: 20 MINS COOK TIME: 5 MINS SERVING SIZE: 1
INGREDIENTS

Lemon – 1 Tbsp Butter – 5 g

Butter - 15 g Apple Juice – 1 Tbsp
Mixed spice – ¼ tsp Water – 30 ml
Bread crumbs – 25 g
Cooking apple – 50 g
Raisins – 15 g
INSTRUCTIONS

1.Grate the rind of lemon and squeeze the juice from the lemon.
2.Cream the butter and add the spice, bread crumbs and lemon rind.
3.Put half of this mixture into a greased casserole.
4.Peel and slice the apples, lemon juice and raisins.
5.Put this over the crumb mixture, then top with the rest of the crumbs, dot with butter and
cover with a foil or lid.
6.Bake at 180°C for 15-20 minutes. Remove the lid/foil for the last 5 minutes, so that the
crumbs become crisp.
7.In a saucepan add lemon juice , apple juice, grated lemon and a little bit of water and
heat on low ame until it thickens.
8.Serve the pudding in the same casserole topped with syrup sauce.
 BANANA CUSTARD
PATTIES
BY:SHAHEENA MEHMOOD PATEL

Nutritional Information
Proteins - 5 g
Fats- 9 g
Carbs - 14 g
Energy - 155 kcals
PREPARATION TIME: 15 MINS COOK TIME: 5 MINS SERVING SIZE: 2
INGREDIENTS

Bread-100 g
Bananas-50 g
Milk-100 ml
Egg-50 g
Ghee-15 g
Custard powder-5 g
INSTRUCTIONS

1.Cut the bananas into small pieces.

2. Heat claried butter (pure ghee) in a pan, add the banana slices and sauté until it turns
golden brown
3. Take bread and cut its sides.
4. Roll out the breads for increasing the surface area and put 1 spoon of the sautéed
banana on each of the breads.
5.Make a roll of it and seal it with the help of egg.
6.Dip the Patties in the egg
7.Shallow fry the Patties in pure ghee
8.Heat milk in the pan and start boiling. When it starts to come to a boil add custard
powder in it and stir continiously. Let it cool
9.Now take the Banana Patties in the plate and add the custard over it.
10. The healthy Banana Custard Patties are ready to serve.
 MUSA DACTLIFERA
PANNA COTA
BY:FARHANA A H

Nutritional Information
Proteins - 14 g
Fats- 11 g
Carbs - 41 g
Energy - 345 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MINS SERVING SIZE: 3
INGREDIENTS

Banana – 80 g Agar - Agar – 5 g

Dates – 30 g
Pomegranate – 30 g
Almond – 15 g
Cashew – 15 g
Milk – 75 ml
INSTRUCTIONS

1.In a bowl, sprinkle agar - agar over water and let stand about 1 minute to soften.
Microwave for 30 secs.
2.In a mixer , grind banana, dates, almond, cashew, milk together and make a ne
paste.
3.Grind pomegranate extract separately.
4.Pour banana and dates paste in three different bowls and refrigerate from 20 – 30
minutes.
5.Pour Pomegranate extract on the top and again refrigerate from 15 minutes.
6.Garnish it with topping of your choice and serve.
 MANGO PARFAIT
BY:SIDHARTH GUPTA

Nutritional Information
Proteins - 4 g
Fats- 1 g
Carbs - 28 g
Energy - 130 kcals
PREPARATION TIME: 5 MINS COOK TIME: 1 MINS SERVING SIZE: 2
INGREDIENTS

Mangoes - 3
Hung Curd - 1/2 Cup
Mixed Fruits (Kiwi, Plums, Grapes, Apple) - 1/4 Cup, Chopped Finely
Strawberry Puree (Optional) – 1 Tbsp
INSTRUCTIONS

1.Chop mangoes nely. Reserve around 2 Tbsp for topping and use the remaining for
making mango yogurt.
2.In a blender add the chopped mangoes and hung curd and puree it.
3.Your mango yogurt is ready.
4.Now take a glass. Put little strawberry puree in it. Any other fruit puree can also be used
5.Put mango yogurt and align fruits on the top
6.Again add mango yogurt. Top with some mango pieces.
7.Serve it fresh.
 COCONUT AND
WATERMELON JELLY
BY:ANUSHKA SHELKE

Nutritional Information
Proteins - 4 g
Fats- 1 g
Carbs - 28 g
Energy - 130 kcals
PREPARATION TIME: 30 MINS COOK TIME: 10 MINS SERVING SIZE: 3
INGREDIENTS

Watermelon juice – ½ cup

Agar agar powder - 1 Tbsp
Water - ¼ cup
Milk - ¼ cup
Salt - a pinch
Coconut water – ½ cup
INSTRUCTIONS

1.Add water to a small pot, then sprinkle on agar agar powder and stir to mix. Add milk.
2.Bring to a boil while stirring frequently until it dissolves completely.
3.Lower the heat to the lowest setting and keep the pot covered.
4.Similarly prepare the coconut water mixture and the watermelon mixture with agar
agar and keep them separate.
5.Pour the rst layer into your dish, spoon off any bubbles and refrigerate.
6.Reheat the coconut mixture and make sure it is steaming hot and our it carefully over
the rst layer.
7.Similarly pour the third layer.
8.Let the jelly refrigerate for at least 4 hours and serve.
 MANGO CHOCOLATE
MOUSSE
BY:POOJA CHANDEL

Nutritional Information
Proteins - 2 g
Fats- 7 g
Carbs - 44 g
Energy - 210 kcals
PREPARATION TIME: 1 HRS COOK TIME: 10 MINS SERVING SIZE: 8
INGREDIENTS

Mangoes – 500 g
Strawberry - 500 g
Compound Chocolate – 100 g
Whipped Cream – 150 g
Milk - 1 litre
INSTRUCTIONS

1.Take dark compound chocolate combine with 250g milk and 50 g whipped cream and
cook it on low ame for 2 minutes.
2. Pour it in a glass jar and refrigerate . This is your rst layer.
4. Cut mangoes and place in a blender alongwith 250g milk and 50g whip cream and
pour this on top of the chocolate layer.
5. Lastly cut strawberries and place in a blender along with 250g milk and 50 g whip
cream and pour this on top of the mango puree layer.
6. Refrigerate for 2 hours and place cut fruits on top and serve immediately.
 FRUIT MOUSSE
BY:DEVENDR A GUPTA

Nutritional Information
Proteins - 1.6 g
Fats- 3 g
Carbs - 20 g
Energy - 118 kcals
PREPARATION TIME: 20 MINS COOK TIME: 0 MINS SERVING SIZE: 4
INGREDIENTS

Mango – 2
Strawberry – 10
Egg white – 1 large
Blueberries- 10
Chickoo - 2 pieces
Whip cream – 1 Tbsp
INSTRUCTIONS

1.Chop the fruits and place in the freezer for 30 mins.

2.Take a blender and place all the chopped fruits and start mixing.
3.Take a bowl and add an egg white to the mixture and beat until it becomes uffy.
4.Place layer by layer of whip cream and fruit paste and make a 6 layered mousse .
5.Refrigerate it for half an hour and your mousse is ready to serve.
 RAGI FRUITS
SMOOTHIE BOWL
BY:A K A N KS H A PR I YA

Nutritional Information
Proteins - 11 g
Fats- 7 g
Carbs - 34 g
Energy - 215 kcals
PREPARATION TIME: 20 MINS COOK TIME: 10 MINS SERVING SIZE: 2
For topping
INGREDIENTS

Banana- 150, ripe Ripe banana.- 50 g

Papaya- 80 g Almonds- 5 g
Ragi – 1 Tbsp Walnuts – 5 g
Oats – 1Tbsp Raisins – 5 g
Sugarcane juice - 5 ml Chia seeds – 5 g
INSTRUCTIONS

1.Wash all fruits before blend and chopped the dry fruits properly (for topping)
2.Blend papaya - banana, sugarcane juice, ragi our and oats in a blender until smooth
3.Transfer to a serving bowl and top it with the fruits, nuts and seeds
 COCONUT ICE
CREAM
BY:D IV I YA N S H I G U PTA

Nutritional Information
Proteins - 7 g
Fats- 5 g
Carbs - 57 g
Energy - 315 kcals
PREPARATION TIME: 1 HRS COOK TIME: 15 MINS SERVING SIZE: 4
INGREDIENTS

Coconut milk - 4 cup

Coconut meat - 1 cup
Sugarcane juice - 1 1/2 cup
Corn our - 1 Tbsp
INSTRUCTIONS

1.Add the chopped coconut meat in a large bowl and add 1/2 cup cold coconut milk in it
along with corn our. Mix well and keep the bowl aside.
2.Now, place a deep-bottomed pan over medium ame, add the remaining milk in the
pan and bring it to a boil. Add sugarcane juice in the pan and stir until the sugar dissolves
completely, and boil the mixture for 4-5 minutes. Keep stirring the mixture at regular
intervals.
3.Next, transfer the coconut milk and corn our mixture into the pan, and stir
simultaneously. Turn off the ame when done. Allow it to cool and add fresh cream.
4.Bring an aluminum dish and pour the mixture into it. Cover the mixture with aluminium
foil sheet or a cling sheet and place the dish into the refrigerator. Let the mixture freeze
for about 6-7 hours.
5.Now, transfer the mixture into the blender jar and blend until you obtain a smooth form
of it. Pour the mixture again into the aluminium dish and mix nely chopped coconut
meat in it. Cover it with aluminium foil sheet and freeze until the mixture sets.
6.Serve it cold when done
 SUGARCANE JUICE
BEETROOT DALIA
BY:INOSHI SHARMA

Nutritional Information
Proteins - 13 g
Fats- 5 g
Carbs - 48 g
Energy - 290 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MINS SERVING SIZE: 2
INGREDIENTS

Dalia - 1 cup Cinnamon- 1 inch

Ghee – 1 Tbsp Kishmish/raisins - 2 Tbsp
Laung - 2-3 Almond & cashew - 2 Tbsp
Elaichi - 3/4 Beetroot- 1
Tej patta – 1 Sugarcane juice – 1 cup
Ginger paste -- 1 Tbsp Water – 1 cup
INSTRUCTIONS

1.Sautee all the garam masala & ginger in ghee for 2 minutes till aroma rises, now add
chopped nuts & beetroot, sauté for another 2-3 min.
2.Add the dalia with sugarcane & water, give it 2-3 whistles in a pressure cooker.
3.Serve it warm.
 APPLANA
CHEESECAKE
BY:MADHUR SHARMA

Nutritional Information
Proteins - 9 g
Fats- 6 g
Carbs - 44 g
Energy - 285 kcals
PREPARATION TIME: 15 MINS COOK TIME: 10 MINS SERVING SIZE: 4
INGREDIENTS

Cashew nut - 1 cup, Roasted and Unsalted Silken tofu – 1 cup

Apple – 1 Cinnamon powder – 1 Tbsp
Cinnamon powder - 1/2 Tbsp Agar agar - 1 Tbsp
Coconut oil - 1 Tbsp
Bananas - 2 ,very ripe
Dates – 2/3 nely chopped
INSTRUCTIONS

1.Grind the cashew nuts into powder and keep aside.

2.Chop the apple into small pieces and place in a non-stick pan with 1 tbsp coconut oil
and ½ tbsp cinnamon powder. Cover & cook for 5 minutes stirring occasionally. Once
cool, place in blender & make sauce.
3.Add this mixture to the cashew powder and make a smooth dough.
4.Place this mixture in a bowl about 6-7 cm in diameter & 5 cm deep.
5.Mash the banana, tofu, dates & cinnamon powder in blender.
6.In a small pan take 1 Tbsp applesauce & ¼ cup water
7.Add 1 tbsp of agar agar powder, cook on low ame and stir rigorously for about 3-4
minutes. Remove & add to banana/tofu mixture. Pour immediately over the cashew
apple crust & place in fridge over night to set.
8.Serve it fresh.
 PINEAPPLE
MOUSSE
BY:RAGHAV LAMBA

Nutritional Information
Proteins - 9 g
Fats- 7 g
Carbs - 39 g
Energy - 267 kcals
PREPARATION TIME: 15 MINS COOK TIME: 10 MINS SERVING SIZE: 4
INGREDIENTS

Toffee topping
Water – 1 cup Pineapple puree – 1 cup Butter - 1/3 cup
Couscous/ Semolina - ½ cup Yoghurt – 1 cup Sugarcane juice - 50 ml
Suji - 4 Tbsp, powdered Cream - 2 Tbsp
Chilled cream - 250 g
Vanilla essence - 1 tsp
Orange - 1
INSTRUCTIONS

1.In a chilled metal bowl, whip the cream until soft peaks form.
2.Fold in the vanilla essence, orange rind and half quantity of sugarcane juice.
3.Combine the whipped cream with the Yoghurt and puree. Mix gently.
4.Refrigerate the yogurt-mango mixture till semi set.
5.Place 1 cup water in a saucepan and bring to boil. Add the couscous or semolina in a
stream. Stir once. Add remaining sugarcane juice Remove from the heat. Cover and
keep aside undisturbed for 12 to 15 minutes or more.
6.For the topping, cook butter and sugar in a heavy bottomed pan on low heat till sugar
melts. Remove from re, add cream, mix. Keep aside.
7.Combine the yogurt-mango mixture with the couscous/semolina. Transfer to a
serving dish.
8.Top with toffee topping swirl on top of the mousse to get a marbled mousse
 FRUIT GANACHE
BY:HIMANSHI MAHAJAN

Nutritional Information
Proteins - 0.7 g
Fats- 13 g
Carbs - 48 g
Energy - 310 kcals
PREPARATION TIME: 10 MINS COOK TIME: 10 MINS SERVING SIZE: 6
INGREDIENTS

Graham Crackers (sugar free) - 200 g Kiwi - 1

Black raisins - ½ cup
Dark chocolate – 200 g, chipped (2 cups)
Heavy whipping cream - ½ cup
Vanilla extract/essence - ½ tsp
Strawberries - 3-4
INSTRUCTIONS

1.Crush biscuits and add vanilla extract in it. Add raisins.

2.Heat cream on very low heat in a heavy bottomed pan. Add chipped chocolate to it. Mix
well till chocolate melts. Remove from heat and stir well to make a smooth sauce or
ganache.
3.Mix a little more than half of the ganache with the crushed biscuits, just enough to bind
the mixture nicely.
4.Line a loaf tin with aluminium foil and put the mixture in it. Press and level it. Keep in the
freezer for 10 minutes till set. Demould the set biscuits on a wire rack. Place a
5.Plate underneath the rack. Heat the remaining ganache with a tbsp of water and pour
on the set biscuit mixture. Level the ganache on the sides with palate knife and keep it
back in the fridge for 10-15 minutes to set.
6.Cut into 2 inch square pieces and decorate it with any slice of fresh fruit of your choice.
7. Serve cold.
 MANGO DELIGHT
BY:SHALINI SETHI

Nutritional Information
Proteins - 1 g
Fats- 10 g
Carbs - 28 g
Energy - 290 kcals
PREPARATION TIME: 15 MINS COOK TIME: 10 MINS SERVING SIZE: 6

Topping
INGREDIENTS

Mango juice - 2½ cups Mango crush – 1 , sliced

Gelatine – 3 tsp
Whipping cream - 1½ cups
Yellow Food colour – a few drops
INSTRUCTIONS

1.Add gelatine in half cup mango juice kept in a bowl and keep aside for 10 minutes.
Heat over low ame for 2-3 minutes or till it dissolves. Remove from heat.
2.Add the hot gelatine solution to the remaining juice.. Keep it in the freezer for about 20
minutes till it thickens. Beat well till smooth and uffy.
3.Beat cream in a bowl till uffy. Add whipped cream and yellow colour to mango mixture
whip. Refrigerate for 3-4 hours till set.
4.Decorate with mango crush and mango/papaya slices or balls. Serve chilled.
 PEACHES SAUCE IN
POMEGRANATE
BY:JASLEEN VIG

Nutritional Information
Proteins - 3 g
Fats- 8 g
Carbs - 48 g
Energy - 370 kcals
PREPARATION TIME: 15 MINS COOK TIME: 10 MINS SERVING SIZE: 4
INGREDIENTS

Peaches – 3, halved & cored

Pomegranate juice - 2% cups
Cinnamon (dalchini) - 2% cups
Cloves - 3
Cream- ¼ cups
Walnuts, for garnish
INSTRUCTIONS

1.In a saucepan add pomegranate juice, peaches, cinnamon stick, cloves and bring to a
boil. Cover the pan and cook until tender, for about 10 minutes.
2.Let fruits cool in the syrup. Strain the syrup in a separate pan and boil the syrup until
reduced to 1 cup. Transfer peaches to a serving dish. Pour syrup over the peaches.
3.Cover with a wrap and refrigerate to chill.
4.To serve, add whipped cream on the fruit and sprinkle with the toasted nuts and drizzle
some syrup over it with a spoon.
 1.Indian Classics

Sno. Name Name of the dish Place

1. Naeema Shaikh Khajur and Nutty barfi Maharashtra
2. Sunil Kumar Tiwari Gajar ka Halwa Delhi
3. Srimathy V Cocoa Milk Alsin Rasgullah Tamil Nadu
4. Safoora K P Mixed Fruit Halwa Kerala
5. Sima Vakil Mahato Dry Fruits Modak Maharashtra
6. Shravani Manohar Jambhul Sweet O Tato Barfi Maharashtra
7. Avani Shah Watermelon Rasgullah Maharashtra
8. Ravi Sharma Beet Modak Delhi
9. Zulfa Anis Kazi Date flavoured peanut butter Maharashtra
besan laddoo
10. Bhavna Arora Paan laddoo Haryana
11. Toshiba Ravachoco Laddoo Delhi
12. Aatefa shaikh Trio Mithaayi Maharashtra
13. Lalita Creamy delights Delhi
14. Reshma Anis Kazi Banana Carrot Makhana Kheer Maharashtra
15. Mohd Zyan Chocodate Kheer Delhi
16. Abhilasha Sharma Sugarcane quinoa payasam Himachal Pradesh
17. V eta Singhari Khajoor Phirni Haryana
18. Thavanesh Rao Sharifa kheer Delhi
19. Akshada sahebrao shinde Sweet potato halwa Maharashtra
20. Pratiksha Gajanan Patil Beet banana jamun Maharashtra
21. Priya S. Mishra Fruit Kalakand Maharashtra
22. Kiran Chauhan Besan Ka Halwa Delhi
23. Shaheen Black carrot halwa Delhi
24. Chitra Singhari Sugarfree Malpua Faridabad
25. Renu Lamba Pumpkin Halwa Delhi
26. Ritu Dhawan Sweet Vermicelli/seviyan Delhi
27. Renu Tiwary Fruits Pitha Haryana
28. Saloni Shangari Meethe chawal Jharkhand
29. Poonam Khurana Bajra Dhoda/Mann Madhya Pradesh
30. Loveleen Dewan Puran Poli Uttar Pradesh
 2.Cakes and Cookies

Sno. Name Name of the dish State

31. Neha E S Pumpkin Dates Moist Cake Kerala
32. Sthuti Choudhary Oats Cupcake with frosting Maharashtra
33. S Yuvashree Pineapple cake Tamil Nadu
34. Seethalakshmi. V Custard Apple Cake Tamil Nadu
35. Rohit Kumar Carrot Cake Delhi
36. Shanju M Gluten free cake popsicles Tamil Nadu
37. Taybah Strawberry Sou e Delhi
38. Rinki Tiwari Sugar Free Banana Cookies Delhi
39. Rinkie Oswal Dates Walnut Cake Maharashtra
40. Jurmana Sheikh Fruit Cake Delhi
41. Rashmi Gupta Mango Cream Cake Hyderabad
42. Satmi Kumari Pear Walnut Cake Delhi
43. Muntaha Khan Banana Jowar Mu ns Maharashtra
44. Shikha Sharma 3 Ingredient Banana Cookies Delhi

3.Brownies, Bars and Bites

Sno. Name Name of the dish State

45. Shifa Siddique shaikh No bake dark chocolate brownie Maharashtra
fudge
46. Juveria Mulla Chocolate bliss balls Maharashtra
47. Ayisha SiddiquaI Papaya and dates balls Tamil Nadu
48. Lahari Sanaka Pepita and coconut chocolate Andhra Pradesh
rounds
49. Anoop Kumar Banana bites Delhi
50. Shruti Goel Anjeer and Khajur Rolls Delhi
51. Elizabeth Jose Sweet energy bites Kerala
52. Bhawna Mutreja Oats and dates lollies Delhi
53. Shivani Verma Rava kesari Rajasthan
54. O P S Rao Shahitukda- quirky jam toast Haryana
55. Malvika Aggarwal Chocolate Strawberry Fudge Tamil Nadu
56. Tanush Rao Banana Chocolate balls Delhi
57. Hitesh Thakur Peanut Butter Fudge Uttar Pradesh
58. Samira's Recipe Diary No-Bake Brownies Delhi
59. Vipin Goel Chocolate Energy Balls Uttar Pradesh
60. Devika Arora Very berry nutty spring rolls Haryana
61. Ashwani Kumar Cinnamon Sweet Potato Delhi
Tru es
 4. Smoothies, Shakes and beverages

Sno. Name Name of the dish State

62. Shreya Guava Chickoo Smoothie Maharashtra
63. Priyanka Dates Drink Maharashtra
64. Prashaath Ranganathan Dry Apricot Juice Delhi
65. Indugu Priya Sapote Oats Amber Smoothie Karnataka
66. U .Inodhaya Vitamin A , C Health Drink Tamil Nadu
67. Shimragh Zubaida Faizal Berry Blast Smoothie Kerala
68. Amisha Prakash Narsale Pina Cane Sip Maharashtra
69. Manju p. George Detox Smoothie Kerala
70. Dibyanshu Prakash Jowar Apple Sheera Delhi
71. Elby Sebastian Banana Aval Shake Kerala
72. Pallavi Udayraj Deshpande Nutri Butterfly Pea Mocktail Maharashtra
73. Anishya Soman Raw Mango Cane Juice Kerala
74. Sandra Mary Jolly Cool Rush Kerala
75. Rahul Jain Mockshake Haryana
76. Tanush Rao Apple Punch Delhi
77. Inoshi Sharma Pumpkin Spiced Drink Delhi
78. Chetan PS Rao Mango Coconut Smoothie Delhi
79. Sneha Roy Sugarfree Fruit Punch Haryana
80. Triveni Upadhyay Strawberry Banana Milkshake Haryana
81. Rohit Choudhary Pineapple Pomegranate Juice Haryana
82. Dr Swati Bhardwaj Guava Cooler Haryana
83. Renu Tiwary Fig, Almond Shake Haryana
84. Jasmine K Sheikh High protein plant based Maharashtra
thandai

5. Frozen Desserts

Sno. Name Name of the dish State

85. Ritu Goel Frozen Yoghurt Bark Delhi
86. Sarla Gupta Mango Sorbet Delhi
87. Harleen Kaur Peach Ice Cream Punjab
88. Indu Chickoo Dates Ice Cream Maharashtra
89. Poonam Verma Lychee sorbet/Granita Uttar Pradesh
90. Ruhaan Dogra Lemon Curd icecream Delhi
91. Shivang Gupta Dates Ice cream With Roasted Delhi
Nuts
92. Prem Lata Bhagat Lactose & Sugar free Kulfi Uttar Pradesh
 6. Pancakes, Tarts and Wa e s

Sno. Name Name of the dish State

93. Shruti Ravindra Navale Ragi Pancakes Maharashtra
94. Sameera Gupta Vegan Wa e Delhi
95. Vibhas Arora Apple Peanut Butter Tart Delhi
96. Merin Camletta Fernandez Oats Banana pancake Kerala
97. Dr Swati Bhardwaj Papaya Millet pancake Haryana
98. Tehreem Fruit Almond Crepe Maharashtra
99. Vivek Arora Wa e With Plum Sauce Haryana

7. Puddings, Custards and Frostings

S no. Name Name of the dish State

100. Devakshi Batta Bread Custard Pudding Punjab
101. Dhwiti Mahajan Apricot fool Uttar Pradesh
102. Mary Eva Jude Tender Pudding Kerala
103. Arshiya Vig Caramel Baked Custard Delhi
104. Gaikwad Snehal Sanjay Fig cum Dates Pudding Maharashtra
105. Annu Francis Chia Pudding Kerala
106. B.Sravan Chowdary Rasawal Andhra Pradesh
107. Palak Fig (anjeer) Pudding Punjab
108. Rhea Vig Apple crumb pudding Delhi
109. Shaheena Mehmood Patel Banana Custard Pattiess Maharashtra
110. Farhana A H Musa Dactlifera Panna Cotta Tamil Nadu
111. Siddharth Gupta Mango Parfait Delhi
112. Karandeep Bhagat Ragi Pineapple pudding Delhi
113. Pooja Chandel Mango Chocolate Mousse Delhi
114. Devendra Gupta Fruit Mousse Haryana
115. Akanksha Priya Ragi Fruits Smoothie Bowl Jharkhand
116. Diviyanshi Gupta Coconut Ice cream Delhi
117. Inoshi Sharma Sugarcane juice beetroot dalia Delhi
118. Anushka Shelke Coconut and Watermelon Jelly Maharashtra
119. Madhur Sharma Applana Cheese cake Delhi
120. Raghav Lamba Couscous pineapple Mousse Uttar Pradesh
121. Himanshi Mahajan Fruit Ganache Slice Uttar Pradesh
122. Shalini Sethi Mango Paradise Uttar Pradesh
123. Jasleen Vig Peaches Poached in Delhi
Pomegranate
 Food Safety and Standards
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