Sugar Free Kesar Peda

 Hmmm it's festival time means lots of sweet preparation at home, and sweets means loads and loads of calories and sugar. In today's scenario many of us are suffering from obesity, high blood pressure and diabetics. Doctors advise to stick to low carb and low GI food.Eating for diabetes doesn’t mean eliminating sugar. If you have diabetes, you can still enjoy a small serving of your favorite dessert now and then. The key is moderation.
 But maybe you have a sweet tooth and the thought of cutting back on sweets sounds almost as bad as cutting them out altogether. The good news is that cravings do go away and preferences change. As your eating habits become healthier, foods that you used to love may seem too rich or too sweet, and you may find yourself craving healthier options and one such option is using of Sugar Substitute products to make sweet.  My recipe Sugarfree Kesar Peda is dedicated to all those diabetic's friends who crave for sweet but can eat.  

Preparation time :  Ingredients : Mawa*                                           : 1 cup / 200 gms
Sugar Free/ Canderel powder      : 1/4 cup/ 10 gms
Kesar/ Saffron                              : few strands
Cardamom/ Elaichi powder           : 1/2 tsp
Milk                                               : 3 tbsp
Ghee / Clarified butter                  : 1 tsp
Almonds ( Sliced in half)               : as required

Recipe Method:

1. Soak the saffron in warm milk.
2. Grate mawa, add milk and mix well.
3. Heat heavy bottom pan add ghee and mawa. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.
4. Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.
5. Mix well, and take off fire when it starts to leave side of pan. Allow to cool, gently turning occasionally.
6. Add sugarfree / canderel / sugar substitute mix well.
7. Use peda molds, or shape pedas with palms into rounds.
8. Press halved almond in the peda.
9. If using molds, place the almond bottom. Take some mixture and press into mold.
10. Tap and carefully, unmold.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)