Xylitol is a sugar alcohol and can be used a substitute for sugar. It is found naturally in fibers of many fruits and vegetables. For people with diabetes the best form of natural sugar alternate are Xylitol and Stevia. With a low glycemic index, xylitol doesn't have any aftertaste. Xylitol also doesn't cause any cavities like sugar so can be used as a sugar substitute and is safe even for kids. The only side effect of xylitol is consuming large amounts will cause abdominal discomfort. So watch out the quantity you eat. Almonds are high in protein, containing about 12% of our needs. They contain no cholesterol and are rich in vitamin E, magnesium, phosphorus. They also contain potassium, iron, zinc, copper, manganese and trace amounts of B vitamins. Almonds have a higher calcium level than other nuts and are high in fiber, high in fat, but low in unsaturated fat. Most of the fat is monounsaturated and considered quite beneficial.
So with the goodness of Almonds, and a safest natural sugar substitute, this sweet is the best bet for a guilt free and tasty dessert.
- Almonds - 1 Cup
- Water or Milk - 1/2 Cup
- Ghee (Clarified Butter) - 1/4 Cup + 1 Tbsp
- Xylitol - 1/2 Cup
- Cardamom powder - 1/2 tsp
- Chopped cashews - 1 Tbsp
- Saffron few strands
- 1) In half cup warm milk or warm water soak the saffron threads and let this sit for a while.
- 2) Boil 2 cups of water and once they come to rolling boil, add the almonds and let this boil for 3-5 minutes and switch off.
- 3) Rinse the almonds in cold water and once they are cool enough to handle, just press them in between your thumb and index finger and the almonds will pop out of their outer peel. They are very easy to peel this way and do the same with each one of the almond.
- 4) Now grind the peeled almonds into a fine paste by adding the saffron soaked milk or water into a fine paste.
- 5) Heat a heavy bottomed pan and add a Table spoon of ghee. Once the ghee melts, becomes warm add the chopped cashew nuts and fry till golden. To this add the cardamom powder saute for a second and transfer the contents to cup and keep this aside.
- 6) To the warm pan add the ground almond paste, xylitol and half of the 1/4 cup of ghee and keep stirring.
- The almond mass will start thickening and once it is semi solid keep adding the rest of the ghee slowly.
- At one point the almond halwa will start leaving the sides and at this time add the cashews along with the cardamom powder and little bit of ghee and switch off.
- 7) Serve this halwa warm, they do taste fantastic when served warm.
- Note - If making the halwa with sugar, you might have to increase the quantity of the sweetner from 1/2 to 1. Since xylitol has a chilling effect on the tongue, the lesser the quantity of sweet the better it is. You can allow the halwa to cool and cut them into pieces. But they taste better when served warm, so warm the halwa pieces before serving.
|Amount Per Serving||%DV|
|Serving Size 29g|
|Recipe makes 6 servings|
|Calories from Fat 185||95%|
|Total Fat 20.79g||26%|
|Saturated Fat 10.95g||44%|
|Trans Fat 0.0g|
|Total Carbs 1.84g||0%|
|Dietary Fiber 0.8g||3%|