8 Diabetic Friendly Sweets to Keep Blood Sugar in Control

As a diabetic person you may have limited options as far as food is concerned because at times even the natural sugar can be harmful to your blood sugar levels. Again whatever you eat needs to be in moderation neither too much nor too less. But that doesn’t mean that cannot enjoy delicious food. Here’s putting together bunch of delicious, healthy and carefully picked recipes that put fun together for people with diabetic condition. we will surely change the misconception that diabetes and good food do not go together. So let’s introduce you to smart, low carb, high fibre variants of all the food which you might have pushed away due to diabetes.

These healthy recipes will help you keep blood sugar in control while enjoying delicious meals like the Bean Sprouts and Cucumber Salad with Lemony Basil Dressing, Baked Nachni Chivda, Black Jamun Ice – Cream, Apple Oats Phirni, Chana Dal Pancakes!!!

Bean Sprouts And Cucumber Salad With Lemony Basil Dressing

Delicious to taste and easy to make. Sprouts are rich in fibre and quite filling as well.

Ingredients To Prepare Bean Sprouts And Cucumber Salad With Lemony Basil Dressing

1. 3/4 cup bean sprouts
2. 1/2 cup cucumber cubes (unpeeled)
3. 1 tsp olive oil
4. 2 tsp finely chopped garlic (lehsun)
5. 1 tbsp finely chopped fresh basil leaves
6. 1/2 cup sliced mushrooms (khumbh)
7. 1/2 cup chopped spring onions (whites and greens)
8. 1/2 cup red capscium cubes
9. 1/2 cup green capsicum cubes
10. 2 tsp lemon juice
11. salt and to taste

Method To Prepare Bean Sprouts And Cucumber Salad With Lemony Basil Dressing

1. Heat olive oil in a non-stick pan, add garlic and sauté on a medium flame for 30 seconds
2. Add basil leaves and saute for 30 sec, add mushroom and mix well. Let it cook on medium flame while stirring occasionally
3. Switch off the flame, transfer the mushroom mixture into a deep bowl, add the bean sprouts, cucumber, spring onions, red capsicum, green capsicum, lemon juice and salt and toss well
4. Serve immediately

Baked Nachni (Ragi) Chivda

Ingredients To Prepare Baked Nachni (Ragi) Chivda

1. 1 cup ragi (nachni / red millet) flour
2. 1/2 tsp chilli powder
3. 1/4 tsp turmeric powder (haldi)
4. 1/4 tsp asafoetida (hing)
5. 2 tsp lemon juice
6. 1/4 tsp garlic (lehsun) paste
7. salt to taste
8. 3 tsp oil
9. 1 tbsp roasted chana dal (daria)
10. 4 curry leaves (kadi patta)
11. 1/4 tsp sugar substitute

Method To Prepare Baked Nachni (Ragi) Chivda

1. Combine ragi flour, chilli powder, turmeric powder, asafoetida, lemon juice, garlic paste, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using enough water
2. Shape the dough into a cylindrical roll, fill the dough into the “sev press” and press out thin strands onto a greased baking tray
3. Bake in a pre-heated oven at 200°c (400°f) for 20 minutes, toss them after 7 minutes and then after every 3 minutes. Every time while tossing also keep breaking the sev into pieces
4. Keep aside
5. Heat the remaining 1 tsp of oil in a broad non-stick pan, add the roasted chana dal and curry leaves and sauté on a medium flame for 30 seconds
6. Switch off the flame, add the baked sev and sugar substitute and toss well
7. Cool, store in an air-tight container and use as required

Oats Apple Phirni

Ingredients To Prepare Oats Apple Phirni

1. 3/4 cup coarsely powdered quick cooking rolled oats
2. 3/4 cup grated apple (unpeeled)
3. 3 cups low-fat milk , 99.7% fat-free
4. 2 tsp sugar substitute

Method To Prepare Oats Apple Phirni

1. Heat the milk in a deep non-stick pan and bring it to a boil
2. Add the oats, mix well and cook on a medium flame for 2 minutes, while stirring continuously
3. Remove from the flame, add the sugar substitute, mix well and keep aside to cool slightly
4. Add the apple, mix well and refrigerate it for at least 30 minutes
5. Serve chilled

Low Fat Kesar Elaichi Shrikand

Ingredients To Prepare Low Fat Kesar Elaichi Shrikand

1. 3/4 cup fresh hung low-fat curds (chakka dahi)
2. 1/4 tsp saffron (kesar) strands
3. 1/4 tsp cardamom (elaichi) powder
4. 1 tbsp warm low-fat milk, 99.7% fat-free
5. 1 tsp sugar substitute

Method To Prepare Low Fat Kesar Elaichi Shrikand

1. Combine the milk and saffron in a small bowl, mix well and keep aside for 10 minutes
2. Combine all the remaining ingredients, along with milk-saffron mixture, in a deep bowl and mix well using a whisk
3. Refrigerate for at least 2 hours
4. Serve chilled

Handy tip:Approx. 1½ cups of fresh low-fat curds when hung in a muslin cloth for 1 hour yields ¾ cup of hung low-fat curds.

Black Jamun Ice Cream

Ingredients To Prepare Black Jamun Ice Cream

1. 4 tbsp black jamun pulp
2. 2 1/2 cups low-fat milk, 99.7% fat-free
3. 2 tbsp cornflour
4. 1 tsp sugar substitute

Method To Prepare Black Jamun Ice Cream

1. Combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside
2. Boil the remaining 2 cups of milk in a deep non-stick pan on a medium flame for 3 to 4 minutes, while stirring occasionally
3. Add the cornflour-milk mixture, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Keep aside to cool completely
4. Once cooled, add the black jamun pulp and sugar substitute and mix well
5. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set
6. Pour the mixture into a mixer and blend till smooth
7. Transfer the mixture back into the same aluminium shallow container
8. Cover with an aluminium foil and freeze for approx. 10 hours or till set
9. Scoop and serve immediately

Chana Dal Pancakes

Ingredients To Prepare Chana Dal Pancakes

1. 1/2 cup chana dal (split bengal gram), soaked and drained
2. 1/2 cup chopped fenugreek (methi) leaves
3. 1/2 cup chopped spinach (palak)
4. 1/2 cup grated carrot
5. 4 to 6 curry leaves (kadi patta), chopped
6. 1 tbsp low fat curds (dahi)
7. 1 sachet fruit salt
8. 1 tsp grated ginger (adrak)
9. 1 to 2 green chillies, chopped
10. salt to taste
11. 1 tsp oil for cooking

Method To Prepare Chana Dal Pancakes

1. Grind the soaked chana dal into a coarse paste adding a little water if required
2. Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well
3. Just before serving, add the curds and fruit salt and mix well
4. Divide the batter into 4 equal portions, spread one portion of the batter on a non-stick pan and make a pancake of approx. 125 mm. (5") diameter
5. Cook on a slow flame till both sides are golden brown, drizzling a little oil if required
6. Repeat with the remaining batter to make 3 more pancakes
7. Serve hot

Please note that they should be consumed in moderate quantities and not too much and be relished only occasionally. Hope you enjoy making it.

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