Recipes to Prevent and Control Diabetes – Anjeer Kaju Katli & Lauki ki Kheer
Anjeer Kaju Katli Cooking Recipe
Zinc deficiency may lead to the development of diabetes. Zinc plays an important role in preventing and managing diabetes. It is because zinc plays a crucial part in the production and secretion of insulin. Since zinc strengthens the immune system, it protects beta cells from destruction. Studies suggest that zinc-rich foods help lower blood sugar levels in type 1 as well as type 2 diabetes. Cashew nuts are a great source of zinc. This sweet dish is all about cashew nuts and requires less sweetness compared to other sweets. The milder the sweetness, the richer cashew nuts will taste.
Makes: 200 g
Preparation time: 20 mins
Cooking time: 15 mins
- Cashew nuts: 200 g
- Water: 180 ml
- Edible silver leaves/vark: 3 or 4
- Dried figs: 22
- Ghee: For greasing
- Wash figs thoroughly and soak them in 180 ml water for 2 hours.
- Take figs along with water in a pressure cooker. Pressure cook for 3-4 whistles. Turn off the flame. Let it cool down. Blend it in a blender to make a fine paste. Make sure the paste is smooth.
- Take the paste in a muslin cloth. Squeeze to collect the smooth fig paste. Discard the solid part. Alternatively, you can pass it through a sieve and discard the solid part.
- Finely grind cashew nuts. Pass through a sieve and grind the coarse nuts again to make a fine powder.
- Take the fig paste in a pan. Bring it to a boil. Cook till it reduces to one-fourth of the volume and the water has almost evaporated.
- When the fig paste starts separating from the pan, add cashew powder. Mix well and keep stirring continuously so that it does not stick to the bottom of the pan. Keep the flame medium.
- Cook till mixture comes together and releases oil. You will notice oil around the mixture, and it will start separating from the pan. It takes around 3-5 minutes to reach this stage. Turn off the flame.
- Take out the mixture in a well-greased bowl or plate. Let it cool down for 5 minutes. It will dry out and look like dough.
- Knead the anjeer kaju katli dough for 3 minutes.
- Place the dough on butter paper, place another butter paper over it, and flatten the dough into a thickness of 3 to 5 mm with a rolling pin.
- Remove the butter paper from the top. Apply silver vark while the kaju katli is still hot. If the anjeer kaju katli has become cold, then grease it with ghee and apply the silver vark. Cut in diamond or square shape. Keep the Anjeer Kaju Katli in the refrigerator and consume it within 3 days.
- Do not grind cashews at high speed or for a long time, or else it will start releasing oil which is not good for this recipe.
- Do not add extra water than what is mentioned in the recipe. The fig paste may seem thick and less initially, but it is enough to make the perfect anjeer kaju katli. If you add more water, katli will become sticky and will not dry out later and look like halwa.
- Applying silver vark is optional. Traditionally Kaju Katli has silver vark, but it is completely optional. Make sure to check the product label. It should clearly specify that it’s 100% vegetarian or confirm with the seller if the silver vark is 100% vegetarian. When in doubt, omit silver vark completely.
Lauki ki Kheer Cooking Recipe
Preparation time: 20 mins
Cooking time: 40 mins
- Bottle gourd: 200 g
- Dates: 11-13
- Raisins: 10
- Ghee: 1 tbsp
- Milk: 1 L
- Almonds: 8
- Cashew nuts: 8
- Saffron: 5-6 strands
- Soak saffron in 2 tbsp of hot milk. Keep aside. Remove seeds from dates. Blend with 50 ml of milk to make a smooth paste. Keep aside.
- Peel and grate bottle gourd (remove seeds). Heat ghee in a pan. Add the grated bottle gourd and cook for 5-8 minutes. Bottle gourd should be cooked well, or it might curdle the milk.
- Meanwhile, bring milk to a boil in another pan. Cook on medium flame till the milk thickens slightly. Stir occasionally.
- Add cooked bottle gourd. Cook for 20-25 minutes on medium flame.
- Add date paste, saffron milk, chopped almond, chopped cashew nuts, and raisins. The kheer will start thickening immediately. Simmer for 5 minutes on low flame.
- Turn off the flame. Allow the kheer to cool to room temperature, then refrigerate for 2-3 hours. Enjoy chilled Lauki ki Kheer.