Diwali is a cherished festival that symbolizes the triumph of light over darkness and good over evil. It’s a time filled with joy, celebration, and an array of delicious treats that bring loved ones together. As we gather to share in the festivities, we often find ourselves surrounded by an abundance of rich sweets and fried snacks that can easily derail our health goals. However, this year, we have an exciting opportunity to redefine indulgence!
In this blog, we will delve into the world of nutritious Diwali treats that integrate traditional flavors with wholesome ingredients. Whether you’re looking for healthier alternatives to classic sweets or innovative snacks that delight the senses without the extra calories, we’ve got you covered. With our delicious recipes and tips, you can create a festive menu that not only satisfies cravings but also nourishes your body.
Join us on this journey to embrace a healthier Diwali, where tradition meets wellness, allowing you to celebrate the festival of lights in a way that uplifts both your spirit and your health!
1. Baked Sweets
Instead of deep-fried sweets, try baking your favorite treats.
Those are excellent adaptations for traditional Diwali sweets! Here are detailed recipes for both Baked Gulab Jamun and Baked Karanji that incorporate healthier ingredients while still capturing the essence of these beloved treats.
Baked Gulab Jamun:
- Ingredients:
- For the Gulab Jamun:
Baked Gulab Jamun
- 1 cup whole wheat flour or besan (gram flour)
- 1/4 cup milk powder (optional for richness)
- 1/4 cup curd (yogurt)
- 1/2 tsp baking powder
- 1/2 cup milk (or as needed)
- A pinch of cardamom powder
- 2 tbsp ghee (clarified butter)
- For the Sugar Syrup:
- 1 cup water
- 1/2 cup jaggery (or to taste) or sugar substitute (like stevia; adjust according to brand’s sweetness level)
- 1-2 cardamom pods
- A few drops of rose water (optional)
- Instructions:
- Prepare the Sugar Syrup:
- In a saucepan, combine water and jaggery (or your chosen sweetener).
- Add cardamom pods and bring it to a boil until the jaggery dissolves completely.
- Let it simmer for about 5-7 minutes until it reaches a slightly sticky consistency.
- Add rose water if using, and set aside to cool.
- Make the Gulab Jamun Dough:
- In a mixing bowl, combine whole wheat flour, milk powder, curd, baking powder, and a pinch of cardamom powder.
- Gradually add milk to form a soft, smooth dough. Ensure not to over-knead.
- Let the dough rest for 15-20 minutes.
- Shape the Gulab Jamuns:
- Preheat the oven to 180°C (350°F).
- Grease a baking tray lightly with ghee.
- Divide the rested dough into small portions and roll them into smooth balls.
- Bake the Gulab Jamuns:
- Place the balls on the prepared baking tray, leaving some space between each.
- Bake them for about 25-30 minutes or until they turn golden brown.
- Soak in Sugar Syrup:
- Once baked, immediately remove them from the oven and gently place them in the warm sugar syrup.
- Allow the Gulab Jamuns to soak for several hours for the best texture.
Baked Karanji (Gujiya)
- Ingredients:
- For the Dough:
- 1 cup whole wheat flour
- 2 tbsp ghee (clarified butter)
- A pinch of salt
- Water (as needed)
- For the Filling:
- 1 cup grated coconut (fresh or desiccated)
- 1/2 cup jaggery (or a sugar substitute)
- 2 tbsp chopped nuts (almonds, cashews, or pistachios)
- 1/2 tsp cardamom powder
- 1 tbsp poppy seeds (optional)
- Instructions:
Prepare the Dough:
- In a mixing bowl, combine whole wheat flour and a pinch of salt.
- Add ghee and mix until the mixture resembles breadcrumbs.
- Gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
- Make the Filling:
- In a pan, add grated coconut and jaggery. Cook on low heat until the jaggery melts and combines with the coconut.
- Add chopped nuts, cardamom powder, and poppy seeds (if using). Mix well and let it cool.
- Assemble the Karanji:
- Preheat the oven to 180°C (350°F).
- Divide the dough into equal-sized balls and roll each one into thin circles.
- Place a tablespoon of the coconut filling in the center of each circle, fold the dough over to form a half-moon shape, and seal the edges with your fingers or a fork.
- Bake the Karanji:
- Arrange the karanjis on a greased baking tray. Brush the tops with a little ghee for a golden finish.
- Bake for about 20-25 minutes or until they turn golden brown.
- Serve:
- Allow them to cool slightly before serving. Enjoy them warm or at room temperature!
Enjoyment Tips
Both baked gulab jamun and karanji maintain the traditional flavors while being healthier alternatives for those mindful of their sugar intake. These desserts can be enjoyed guilt-free during your Diwali celebrations!
2. Laddus with a Twist
Laddus can be made healthier by using whole grains and reducing sugar.
Both of these laddu recipes are delicious and nutritious alternatives to traditional sweets! Here’s a more detailed guide for preparing Oats and Peanut Butter Laddus and Besan Laddus:
Oats and Peanut Butter Laddus
oats and Peanut Butter Laddus
- Ingredients:
- 1 cup rolled oats
- 1/2 cup natural peanut butter (smooth or crunchy)
- 2-3 tablespoons honey or maple syrup (adjust based on sweetness preference)
- 1/4 cup chopped nuts (e.g., almonds, walnuts) or seeds (e.g., chia, flax)
- A pinch of salt
- Optional: 1/2 teaspoon vanilla extract or a sprinkle of cocoa powder for flavor
- Instructions:
- Roast the Oats: In a dry pan over medium heat, lightly toast the rolled oats for 3-4 minutes until they are fragrant. This enhances the nutty flavor.
- Mix Ingredients: In a mixing bowl, combine the toasted oats, peanut butter, honey, chopped nuts, and salt. If using vanilla extract or cocoa powder, add them now.
- Form Laddus: Mix everything thoroughly until it forms a sticky mixture. If the mixture is too crumbly, add a bit more peanut butter or honey. With your hands, take small portions of the mixture and roll them into balls (laddus).
- Chill (Optional): For a firmer texture, you can refrigerate the laddus for 30 minutes.
- Store: Keep the laddus in an airtight container. They can be stored at room temperature for a few days or in the refrigerator for up to a week.
Besan Laddus
- Ingredients:
- 1 cup besan (chickpea flour)
- 1/4 cup ghee (or reduce to taste, can substitute with coconut oil)
- 1/4 cup jaggery or date syrup (adjust based on sweetness preference)
- 1/4 teaspoon cardamom powder (for flavor)
- A handful of chopped nuts (e.g., pistachios, almonds) for garnish
- Instructions:
- Roast the Besan: In a heavy-bottomed pan, heat the ghee over medium heat. Add the besan and roast, stirring continuously until it turns golden brown and aromatic. This typically takes about 8-10 minutes.
- Add Sweetener: Once the besan is roasted well, reduce the heat and add the jaggery or date syrup. Stir until the sweetener is well incorporated. If using jaggery, allow it to melt.
- Flavor & Mix: Add cardamom powder and mix thoroughly. Remove from heat and let the mixture cool slightly until it can be handled.
- Form Laddus: Once cool enough to touch, take small portions and roll them into balls.
- Garnish & Store: You can roll the laddus in chopped nuts for extra texture and flavor. Store in an airtight container; these can last for up to a week at room temperature or longer in the refrigerator.
- Both of these laddus are not only simple to make but also provide a healthy snack option for any time of the day! Enjoy!
3. Savory Snacks
Opting for baked or roasted snacks can lower calorie intake while still satisfying your cravings.
Both Baked Samosas and Roasted Chickpeas make for delicious and healthy snacks! Here’s how to prepare each:
Baked Samosas
Baked Samosas
- Ingredients:
- For the Dough:
- 1 cup whole wheat flour or millet flour
- 2 tablespoons oil (olive oil or any preferred oil)
- A pinch of salt
- Water, as needed (about 4-5 tablespoons)
- For the Filling:
- 2 medium potatoes, boiled and mashed
- 1/2 cup mixed vegetables (peas, carrots, corn, etc.), boiled or steamed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh herbs (like cilantro) for garnish (optional)
- Oil spray or brush for brushing the samosas
- Instructions:
- Prepare the Dough:
- In a mixing bowl, combine the flour and salt. Add the oil and mix well. Gradually add water to form a smooth dough. Knead for a few minutes until the dough is pliable. Cover it with a damp cloth and let it rest for 20-30 minutes.
- Prepare the Filling:
- In a skillet, heat a little oil and add the cumin seeds. Once they begin to splutter, add the mashed potatoes, mixed vegetables, garam masala, turmeric, red chili powder, and salt. Stir everything together and cook for another 2-3 minutes. Remove from heat and let it cool slightly.
- Assemble the Samosas:
- Preheat your oven to 400°F (200°C). Divide the dough into equal portions (about 6-8).
- Roll each portion into a thin oval or circle. Cut it in half to create two semicircles.
- Take one semicircle, form a cone by folding it, and seal the edge with a little water. Fill the cone with the potato filling, then pinch the open edge to seal it securely.
- Repeat this process for the remaining dough and filling.
Bake the Samosas:
- Place the assembled samosas on a baking sheet lined with parchment paper. Brush or spray the tops with a little oil.
- Bake in the preheated oven for about 25-30 minutes, or until golden and crisp, flipping halfway through.
- Serve:
- Serve hot with chutney or yogurt dip. Enjoy your healthier baked samosas!
Roasted Chickpeas
- Ingredients:
- 1 can (15 oz) chickpeas (or about 1.5 cups cooked chickpeas)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt (to taste)
- Optional: pinch of cayenne pepper (for heat) or any preferred seasoning
- Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Chickpeas:
- Drain and rinse the chickpeas well. Spread them out on a clean kitchen towel or paper towel and pat them dry. Removing excess moisture helps them get crispy.
- Season the Chickpeas:
- In a mixing bowl, combine the dried chickpeas with olive oil, garlic powder, paprika, cumin, and salt. Toss until they are well coated.
- Roast:
- Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden brown and crunchy. Shake the pan or stir the chickpeas halfway through cooking for even roasting.
- Cool and Store:
- Once done, allow the roasted chickpeas to cool slightly before enjoying. They can be stored in an airtight container for a few days but are best enjoyed fresh for maximum crunchiness.
Enjoy!
Baked samosas and roasted chickpeas are nutritious and tasty snacks, ideal for parties, movie nights, or healthy lunches.
4. Healthy Chaat
Chaat can be a tasty option that is both fun and healthy.
Both Quinoa Bhel and Fruit Chaat are delightful, nutritious dishes that are perfect for a snack or appetizer. Here’s how to prepare each:
Quinoa Bhel
Quinoa Bhel
- Ingredients:
- 1 cup puffed rice (murmura)
- 1/2 cup cooked quinoa (you can cook it as per package instructions)
- 1/2 cup chopped vegetables (tomato, cucumber, bell pepper, onion, etc.)
- 1 small green chili, finely chopped (optional, adjust based on spice preference)
- 1-2 tablespoons chaat masala (adjust to taste)
- 1 tablespoon lemon juice
- 1/4 cup coriander leaves, chopped
- Salt to taste
- Roasted peanuts or cashews for crunch (optional)
- Instructions:
- Cook Quinoa:
- Rinse the quinoa under cold water and then cook it according to the package instructions. Allow it to cool.
- Combine Ingredients:
- In a large mixing bowl, combine the puffed rice, cooked quinoa, chopped vegetables, green chili (if using), chaat masala, lemon juice, and salt. Mix gently to combine.
- Garnish:
- Add chopped coriander leaves and sprinkle roasted peanuts or cashews if desired.
- Serve:
- Serve immediately for a crunchy texture. Enjoy your wholesome Quinoa Bhel!
Fruit Chaat
- Ingredients:
- 2 cups mixed seasonal fruits (such as apples, bananas, oranges, grapes, pomegranate, papaya, etc.)
- 1-2 teaspoons chaat masala (adjust to taste)
- 1 tablespoon lemon or lime juice
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- Fresh mint leaves for garnish (optional)
- Instructions:
- Prepare Fruits:
- Wash and chop the fruits into bite-sized pieces. You can mix any combination of fruits that you enjoy or have on hand.
- Combine Ingredients:
- In a large mixing bowl, gently toss the chopped fruits with chaat masala, lemon/lime juice, and honey or maple syrup if using. Adjust the seasoning based on your taste preference.
- Garnish and Serve:
- Transfer the fruit chaat to serving bowls and garnish with fresh mint leaves if desired. Serve immediately for a refreshing treat.
- Enjoy!
Both dishes are nutritious and quick to prepare, making them perfect for snacking or entertaining. Quinoa Bhel offers a savory twist on the traditional bhel puri, while the Fruit Chaat is a refreshing and colorful way to enjoy seasonal fruits. Enjoy your healthy snacking!
5. Millet-Based Dishes
Millets are nutritious and can provide a healthy base for many recipes.
Millet is a versatile and nutritious grain that can easily be incorporated into various dishes. Here are delicious recipes for Millet Pulao and Millet Ladoo:
Millet Pulao
Millet Laddu
- Ingredients:
- 1 cup millet (such as pearl millet, foxtail millet, or barnyard millet)
- 2 cups water (adjust based on millet type)
- 1 tablespoon oil (ghee or any cooking oil)
- 1 teaspoon cumin seeds
- 1 onion, finely sliced
- 1-2 green chilies, slit (optional)
- 1 cup mixed vegetables (carrots, peas, beans, bell peppers, etc.)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala (optional)
- Salt to taste
- Fresh coriander leaves for garnish
- Instructions:
- Rinse the Millet:
- Rinse the millet thoroughly in water until the water runs clear. Drain and set aside.
- Prepare the Vegetables:
- Chop the mixed vegetables into small pieces.
- Sauté Ingredients:
- In a pressure cooker or a heavy-bottomed pot, heat oil over medium heat. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until they turn golden brown.
- Add green chilies (if using) and ginger-garlic paste, and sauté for another minute.
- Add Vegetables and Spices:
- Add the mixed vegetables, turmeric powder, garam masala (if using), and salt. Sauté for 2-3 minutes until the vegetables are slightly tender.
- Cook Millet:
- Add the rinsed millet to the pot and stir gently. Pour in the water and mix well.
- If using a pressure cooker, cover and cook for 2 whistles. If using a regular pot, cover and let it simmer for around 15-20 minutes until the millet is cooked and water is absorbed.
- Garnish and Serve:
- Once done, fluff the millet pulao with a fork. Garnish with fresh coriander leaves and serve hot with raita or any side dish of your choice.
Millet Ladoo
- Ingredients:
- 1 cup millet flour (roasted)
- 1/2 cup jaggery (grated, adjust to taste)
- 1/4 cup mixed nuts (such as almonds, cashews, and walnuts), chopped
- 2 tablespoons oil or ghee
- 1/4 teaspoon cardamom powder
- A pinch of salt
- Instructions:
- Roast the Millet Flour:
- In a dry skillet, roast the millet flour on low heat until it turns slightly golden and aromatic. Be careful not to burn it. Set aside to cool.
- Prepare the Mixture:
- In the same skillet, heat oil or ghee. Add the chopped nuts and roast them until they are slightly golden.
- Add the grated jaggery and a splash of water (just enough to melt the jaggery). Stir until it dissolves completely.
- Combine and Form Ladoos:
- Once the jaggery syrup is ready, add the roasted millet flour to the skillet. Mix well until combined, ensuring there are no lumps.
- Add the cardamom powder and a pinch of salt. Mix thoroughly and let the mixture cool slightly, just until you can handle it.
- Grease your palms with a little oil and take small portions of the mixture to form round ladoos.
- Cool and Store:
- Allow the millet ladoos to cool completely before storing them in an airtight container. They can be enjoyed as a healthy snack or dessert.
- Enjoy!
Both Millet Pulao and Millet Ladoo offer a nutritious twist on traditional recipes, making them perfect for health-conscious meals and snacks. The pulao is a great way to get your veggies, while the ladoos satisfy your sweet tooth with wholesome ingredients. Enjoy your cooking!
6. Nutty Delights
Nuts are a great source of healthy fats and protein.
Both Mysore Pak with Almonds and Chikki (Nut Brittle) are delightful Indian sweets that can be made healthier by using alternative ingredients. Here are the recipes for both:
Mysore Pak with Almonds
Mysore Pak with Almonds
Ingredients:
- 1 cup besan (gram flour)
- 1/2 cup almond flour (ground almonds)
- 1 cup jaggery (grated, adjust to taste)
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- 4 tablespoons ghee (or use a neutral oil of your choice for a healthier option, but traditional preparation will use ghee)
Instructions:
Prepare the Jaggery Syrup:
- In a non-stick pan, add the grated jaggery and water. Heat over medium flame until the jaggery dissolves completely to form a syrup. To check the consistency, drop a small amount of syrup in cold water; it should form a soft ball.
Mix the Flours:
- In a separate bowl, combine the besan and almond flour. Mix well to ensure there are no lumps.
Cook the Mixture:
- Once the jaggery syrup is ready, reduce the heat and gradually add the besan and almond flour mixture while stirring continuously to avoid lumps.
- Keep stirring the mixture over low to medium heat. As the mixture cooks, gradually add the ghee while mixing.
Cook Until Firm:
- Continue cooking and stirring until the mixture thickens and starts to leave the sides of the pan. This may take around 10-15 minutes.
- Add the cardamom powder for flavor and mix well.
Set and Cool:
- Grease a plate or tray with a little ghee or oil. Pour the cooked Mysore pak mixture onto it and spread it evenly using a spatula.
- Let it cool and set for about 1-2 hours.
Cut and Serve:
- Once cooled, cut into pieces and serve. Store any leftovers in an airtight container.
Chikki (Nut Brittle)
Ingredients:
- 1 cup mixed nuts (e.g., almonds, cashews, peanuts, walnuts, sunflower seeds, pumpkin seeds, etc.)
- 1 cup jaggery (grated)
- 1/4 cup water
- 1-2 tablespoons ghee (for greasing the tray)
- Optional: 1/2 teaspoon cardamom powder or a pinch of salt for flavor
Instructions:
Prepare the Tray:
- Grease a flat tray or plate with ghee and set it aside for later use.
Roast the Nuts:
- In a dry skillet, lightly roast the mixed nuts over low heat for a few minutes until they are slightly golden and aromatic. Set aside.
Make the Jaggery Syrup:
- In a pan, combine the grated jaggery and water. Heat over medium flame and stir until the jaggery dissolves completely. Cook until the syrup reaches a single thread consistency (soft ball stage).
Combine with Nuts:
- Once the syrup is ready, add the roasted nuts to the pan and mix quickly to coat them well with the jaggery syrup. If using, you can also add cardamom powder or salt at this stage.
Spread the Mixture:
- Immediately pour the nut mixture onto the greased tray. Use a greased rolling pin or spatula to spread it evenly and flatten it out.
Cool and Cut:
- Allow the chikki to cool and set for about 10-15 minutes. Once set, cut into squares or rectangles as desired.
Store:
- Store the chikki in an airtight container. It can last for a few weeks and makes for a great energy snack.
Enjoy!
Both Mysore Pak with Almonds and Chikki are delightful treats that reflect the essence of Indian sweets while being healthier by using jaggery and almonds. Enjoy these delicious recipes!.
7. Flavored Yogurt Desserts
Yogurt is a nutritious option that can be transformed into festive treats.
Here are the recipes for a delicious Fruit and Yogurt Parfait and a refreshing Lassi. Both are healthy and easy to make!
fruit and yogurt parfait
Fruit and Yogurt Parfait
Ingredients:
- 2 cups plain yogurt (use Greek yogurt for a thicker texture or plant-based yogurt for a dairy-free option)
- 2 cups seasonal fruits (such as berries, mango, bananas, peaches, or any fruit of your choice)
- 1/4 cup granola (optional, for crunch)
- 1/4 cup mixed nuts (such as almonds, walnuts, or pistachios), chopped
- Honey or maple syrup (optional, for drizzling)
- A sprinkle of cinnamon or vanilla extract (optional, for flavor)
Instructions:
Prepare the Fruits:
- Wash and chop the seasonal fruits into bite-sized pieces. Set aside.
Layer the Parfait:
- In serving glasses or bowls, start with a layer of yogurt.
- Add a layer of chopped fruits, followed by a sprinkle of granola (if using) and nuts.
- Repeat the layers until the glasses are filled, ending with a layer of yogurt on top.
Add Toppings:
- Top the final layer of yogurt with a few pieces of fruit and a sprinkle of nuts. Drizzle with honey or maple syrup if desired and a touch of cinnamon or vanilla extract for added flavor.
Serve:
- Enjoy immediately as a healthy dessert or breakfast option. You can also refrigerate the parfait for a couple of hours if you want to prepare it in advance.
Lassi
Ingredients:
- 1 cup plain yogurt
- 1/2 cup water (adjust based on desired thickness)
- 1-2 tablespoons jaggery, honey, or maple syrup (to taste)
- A pinch of salt
- Ground spices (optional, e.g., cumin powder, cardamom powder, or a dash of rose water for flavor)
- Ice cubes (optional, for serving)
- Fresh mint leaves (for garnish, optional)
Instructions:
Blend the Lassi:
- In a blender, combine the yogurt, water, sweetener (jaggery, honey, or maple syrup), salt, and spices if using.
- Blend until smooth and creamy. Adjust the thickness by adding more water or yogurt as needed.
Taste and Adjust:
- Taste the lassi and adjust the sweetness as desired. Blend again if additional sweetener is added.
Serve:
- Pour the lassi into glasses. If desired, serve with ice cubes for a refreshing cold drink.
- Garnish with fresh mint leaves and a sprinkle of ground spices if desired.
Enjoy!
Both the Fruit and Yogurt Parfait and Lassi are delicious ways to enjoy yogurt. The parfait is a great way to indulge in seasonal fruits and nuts, while the lassi is a refreshing drink to cool you down, especially on warm days. Enjoy!
8. Herbal Tea and Infused Water
Hydration is key during festive celebrations.
Here are simple recipes for Herbal Teas and Infused Water that incorporate health-boosting ingredients and are both refreshing and enjoyable.
Herbal tea
Herbal Teas
Ginger, Tulsi , and Cardamom Herbal Tea
Ingredients:
- 1 cup water
- 1 tablespoon fresh ginger, grated (or 1 teaspoon dried ginger)
- 5-6 fresh tulsi (holy basil) leaves (or 1 teaspoon dried tulsi)
- 2-3 green cardamom pods, slightly crushed
- Honey or jaggery (optional, to taste)
- Lemon juice (optional, for added flavor)
Instructions:
Boil Water:
- In a small saucepan, bring the water to a boil..
Add Ingredients:
- Once boiling, add the grated ginger, crushed cardamom pods, and tulsi leaves to the water.
Simmer:
- Reduce the heat and let the mixture simmer for about 5-10 minutes, depending on how strong you want the flavors.
Strain and Serve:
- Strain the tea into a cup. If desired, sweeten with honey or jaggery and add a splash of lemon juice for extra flavor.
Enjoy:
Sip and enjoy this soothing herbal tea, especially after meals to aid digestion.
Infused Water
Citrus and Pomegranate Infused Water
Ingredients:
- 1 liter of cold water
- 1 orange, thinly sliced
- 1/2 pomegranate, seeds only
- Fresh mint leaves (a handful)
- Ice cubes (optional)
Instructions:
Prepare Ingredients:
- Slice the orange and gather the pomegranate seeds. Rinse the mint leaves thoroughly.
Combine Water and Ingredients:
- In a large pitcher, add the cold water. Add the sliced orange, pomegranate seeds, and mint leaves to the water.
Infuse:
- Allow the water to infuse in the refrigerator for 2-4 hours, or overnight for stronger flavor.
Serve:
- Pour the infused water into glasses, adding ice cubes if desired, and enjoy a refreshing drink.
Variations
You can play around with these recipes by adding different fruits and herbs to your infused water. Here are a few ideas:
- Berry and Basil Infused Water: Combine strawberries, blueberries, and fresh basil.
- Cucumber and Mint Infused Water: Slice cucumbers and add fresh mint for a refreshing taste.
- Apple and Cinnamon Infused Water: Add thinly sliced apples and a cinnamon stick for a warming effect.
Enjoy!
These recipes for Herbal Teas and Infused Water are not only healthy but also promote hydration and good digestion. Perfect for any time of the day!
Conclusion
Celebrating Diwali doesn’t have to mean compromising on health. By incorporating these healthier alternatives, you can indulge your taste buds while nourishing your body. Enjoying seasonal fruits, whole grains, and natural sweeteners allows you to celebrate the Festival of Lights in a way that aligns with your health goals. Remember, the essence of Diwali lies in love, joy, and togetherness, so share these healthy treats with family and friends, and make this Diwali a healthy and happy one!
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