Vegetables are a must on diet. But what if I tell you that you can have them in sweet form? Surprised? When you are already looking forward to a month full of festivals, I thought why not make it a tad bit exciting, irresistible and hatke for you. These mithais and desi desserts which are made of vegetables and are quite unique. Be ready to share it on your social media platforms, as everyone around is surely going to hoot on those delish pictures of yours.
Join along to enjoy this sweet journey. I promise that each of these variations will prove to be equally enticing.
Sweet Potato Brownie
Sweet potato is indeed marvellous and versatile, and is used in various forms – roasted, steamed, crisps, soups, pies, etc. However, here it is used to make an indulgent brownie. After all, there are so many festivals around the corner, which gives you enough reasons to celebrate with this one. Maybe surprise your brother with this on Raksha Bandhan.
Lauki ka Halwa
Lauki ka Halwa is a popular dessert from the northern part of India. Did you know that it originated during the Mughal era? Also, when Navratri is around, this dessert catches all the attention. It is made into a delicious treat with the use of bottle gourd, khoya, sugar, ghee, dry fruits, milk and cardamom powder. Now you know how to turn this boring vegetable into a surprise for your family. Doesn’t it seem like a win-win situation?
If you had been looking out for skipping on this vegetable all this while, I’m sure it’s cupcake form will magnetize you even more! Yes, it is not just a nutrition powerhouse but also a reason to give this vegetable a shot for its most endearing form. Do try it once as I’m sure you’re going to love it.
Parwal ki Mithai
I know this vegetable might be in your not so liked vegetable list, but this treat coming from Bihar region is all set to woo you. Do you know why you need to have it at least once? Because it has got a melt-in-the-mouth texture with creamy khoya filling, topped with cardamom powder, almonds and pistachios. Pretty tasty, don’t give it a miss!
Tamatar ki Barfi
Who would have thought that humble tomato can have a mithai version? After flaunting its manifold uses, you should definitely explore its halwa form. The ingredients like juicy tomatoes, all-purpose flour, sugar, ghee and cardamom powder are put together in use to create this delicacy. For the final touches, it is garnished with grated almonds and cashew nuts to give a super crunch!
Lehsun ki Kheer
Garlic besides being an amazing immunity booster, an indispensable ingredient in our daily meals, a pickle some pleasure, has many more surprises stored in it for you. This is its kheer avatar which is also known as the Benami Kheer, coming from the Mughal era. It is called Benami as ‘garlic’ was used as a secret ingredient for this dessert in the royal kitchens. Interesting, isn’t it? Made of garlic, milk, saffron, white vinegar, sugar and cardamom, it is quite the dessert for a king! So, ought to be distinctive and special.
Pyaaz ka Halwa
Reading this, you must be thinking that I am playing a word prank here. But no, I thought to keep this one for the last, so that I could say that it's the last but not the least. It has origins in the Persian dish, faloodeh. Made of onion, cashewnuts, ghee, cardamom powder, sugar and milk, it is undeniably a boon to the foodies who have are experimental with sweets.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.