Diabetic-friendly Indian sweets

 

Millet-based sweets for diabetes



To the diabetic, not eating well does not imply not enjoying the original Indian tastes. Our kitchens have always had ancient grains such as millets, and natural sweeteners such as jaggery. They do not only balance the blood sugar levels, but also provide legitimate flavor and nutrition. We should revive some of the sweet and savoury classics that will not only be tasty but are also diabetic friendly.



1. Sweet cabinets made of ragi (Finger Millet Ladoo)




Ingredients:

  • 1 cup ragi flour
  • ½ cup powdered jaggery
  • 2 tbsp grated coconut (optional)
  • 2 tbsp ghee
  • ½ tsp cardamom powder

Preparation:

  1. Roast ragi flour in low fire until smellish.
  2. Melt jaggery, mixed with 2tbsp water, strain impurities and heat a little.
  3. Combine ragi flour, coconut (grated), cardamom and mix.
  4. Add syrup of jaggery a little and blend.
  5. And put in warm ghee and make small ladoo.

Why it’s good:

Rich in fiber, iron, and calcium ragi helps you to be fuller and maintains a stable blood sugar level.



2. Little Millet Sweet Pongal (Samai Sakkarai Pongal).



Ingredients:

  • ½ cup little millet (samai)
  • ¼ cup moong dal
  • ¼ cup grated jaggery
  • 1 tsp ghee
  • 2- tbsp cashews and raisins chop.
  • ½ tsp cardamom powder

Preparation:

  1. Moong dal and millet are to be roasted a little, after which they are to be cooked together until soft.
  2. In a different pan, melt jaggery using some little water and sieve.
  3. Add jaggery syrup in the cooked mixture of millet and dal.
  4. Cook on a low burner till it becomes thick.
  5. Add in ghee, cardamom and roasted dry fruits.

Why it’s good:

Samai (little millet) is low in glycemic index and jaggery is a source of minerals without raising the sugar levels.



 3. Foxtail Payasam Thinai Payasam



Ingredients:

  • ½ cup foxtail millet (thinai)
  • 1½ cup grated jaggery
  • 4 eggs (omitted in vegan version) 60 g low-fat milk (or coconut milk)
  • 1 tsp ghee
  • 1 tbsp cashews and raisins
  • ¼ tsp cardamom powder

Preparation:

  1. Dry roast millet till light brown.
  2. Cook it in water until soft.
  3. Add milk and cook over 5-6 minutes.
  4. Prepare jaggery in small portions and strain and pour into the payasam.
  5. Add cardamom and ghee roasted nuts.

Why it’s good:

Thinai is a source of antioxidants and fiber; this sweetener is luxurious and mild on the blood sugar.


4. Jaggery Aval (Poha) Ladoo



Ingredients:

  • 1 cup thick poha (aval)
  • ½ cup grated jaggery
  • 2 tbsp grated coconut
  • 2 tbsp ghee
  • Cardamom powder

Preparation:

  1. Take dry roast poha and grind.
  2. Boil honey with very little water and sieve.
  3. Combine poha, coconut, cardamom and syrup of jaggery.
  4. Add warm ghee and roll into ladoo.

Why it’s good:

Poha is slow to digest and provides consistent energy and the jaggery provides natural sweetness.



5. Barnyard Millet Coconut Burfi             (Kuthirai vali Thengai Burfi).


Ingredients:

  • 1 cup flour of barnyard millet (kuthirai vali)
  • ¾ cup grated coconut
  • ½ cup powdered jaggery
  • 1 tbsp ghee
  • ½ tsp cardamom powder

Preparation:

  1. Heat the millet flour dry until smelling.
  2. Add jaggery to a pan and melt it with the little water and strain.
  3. Stir in flour-millet and coconut into the syrup.
  4. Bake until the mixture becomes thick and comes out of the sides of the pan.
  5. Prepared on a greased dish, flattened and allowed to cool and cut into little squares.

Why it’s good:

The combination of milk and coconut is a protein-fiber blend that will fill the sweet cravings in a healthy manner.


6. Ragi Jaggery Halwa



Ingredients:

  • ½ cup ragi flour
  • ½ cup jaggery
  • 1½ cups water
  • 1 tbsp ghee
  • ¼ tsp cardamom

Preparation:

  1. Combine ragi 1/2 cup of water into a paste.
  2. Remaining water can be boiled and jaggery can be added to melt.
  3. Gradually stir in ragi paste in the jaggery syrup.
  4. Bake until sticky and shiny, put in ghee, and cardamom.

Why it’s good:

This halwa contains a lot of nutrients, is also high in calcium, and low in unhealthy fats.




The Indian sweets can even be included in a diabetic friendly diet when prepared with millets and jaggery instead of refined foods. These old grains maintain balance of energy, better digestion and the cozy party taste - the healthy one!

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