5 Healthy Dessert Recipes to Sweeten Your Ganesh Chaturthi Festivities


400g almonds

300g sugar-free powder

5g cardamom

75g water

For the mango confit

100g mango pulp

2g agar-agar

sugar free powder

For garnish

1 g of saffron


1. Boil the almonds in a large container for 20 minutes.

2. Drain the water and remove the skin from the almonds. Add the almonds to a blender and blend to make a paste.

3. Melt sugar-free powder and water together in a 15-inch heavy-bottomed cast-iron saucepan. When the syrup reaches 112°C, add the cardamom and stir continuously. Cook the mixture over low heat until all the ingredients combine into a paste-like consistency.

4. Place on a clean work surface. Let it cool.

5. Cook the mango pulp with agar-agar and sugar-free powder. Place on a flat platter.

6. Once cooled, knead the dough to a smooth texture (Quick tip: work very quickly keeping in mind not to over knead as this will release the oils from the dough)

7. Place the kneaded dough on a greased work surface. Weigh 20 g and keep it aside.

8. Roll the marzipan into a thin layer.

9. Now place the candied mango layer on top of the almond layer. Roll up tightly making sure the layers are intact.

10. Coat with silver leaf and garnish with saffron.

3. Malay Peda

By Varun Seth, Co-Founder, NOTO


210 g fresh khoya

90 g sugar-free mix

0.5g cardamom powder

5g slivered almonds (for decoration)


1. Prepare a large pot and cook the khoya and sweetener together, stirring constantly, until the mixture thickens.

2. As soon as the sauce has thickened, add the cardamom powder and mix well. Let cool for an hour.

3. Once cooled, divide the mixture into 20 g portions. To get the perfect shape, gently press them into balls, then flatten them slightly. Garnish with slivered almonds.

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