prepare at home on any celebratory 5 delicious Satvic desserts

  Hi! In this article📰📰📰, we'll show you how to prepare 5 delicious Satvic desserts

which you can prepare at home on any celebratory occasion

First, we'll make a Satvic rabdi filled with kesar and pista flavours

This Satvic rabdi is the world's most special rabdi

Why? Keep watching to find out why

After that, coco ladoos that you can make with just 3 ingredients

which are a perfect option for gifting

then we'll prepare a pineapple cheesecake

This is one cheesecake that we make to celebrate everyone's birthday

then we'll make a smooth & crunchy chocolate mousse for all chocolate lovers

and finally, a cold & super creamy Kesar Malai Kulfi you can prepare quickly

But before moving onto the recipes, we want to share a 4 simple step formula

which you can use to make any dessert healthy

Step 1 - replace sugar with dates or jaggery

White sugar is like poison for the body

Instead of it, add natural sweeteners that come straight from Mother Nature

like jaggery or dates, or raisins, figs or any sweet fruits

Step 2 - replace oil with natural fats

To bring a creamy texture to your desserts,

use natural fats instead of refined oil

like coconut, dry coconut, almonds, cashews or any seeds & nuts

Step 3 - replace milk with coconut milk

Instead of getting packaged milk full of chemicals & artificial thickeners,

make fresh coconut milk yourself everytime

Don't worry. It's not expensive or too difficult to make

If you don't have coconut, you can use almond milk instead 

And the final step? Replace overcooking with minimal cooking

Normally, we cook any dessert or sweet for hours on a high flame

By doing this, we kill all the nutrients in it

You don't need to do this for taste at all

You can make delicious desserts even with minimal cooking

So come, let's move onto our recipes

We'll start with our super special Satvic Rabdi

We prepare it in a way that doesn't need milk or hours of effort

Can you guess what we make this Rabdi with?

With this - using sweet potatoes!

Sweet potatoes give our Rabdi the same thick & creamy texture 

which we get from milk after hours of effort

This recipe serves 2 people

Take a mixer and add 20 cashews that we had soaked for 6 hours

Blend everything together well until you get a creamy texture like this

Now keep a pot on low flame

Add 1/2 cup water and this blended mixture to it

Keep mixing it and slowly shift the gas from low to medium flame

Once the mixture starts boiling, 

put it back on low flame and keep cooking for 10-15 mins

It's very important to keep mixing it. Or else, the mixture will stick to the bottom

Now add 3 tbsp jaggery powder and cook for approximately 3 mins

Then switch off the gas and add 3/4 tsp cardamom powder

To give Rabdi a beautiful colour, add 25 saffron strands

which we had soaked in warm water for 2 hours

and add a pinch of rock salt

You can serve it hot, but I prefer cooling it in the refrigerator for an hour

In the time it takes for the Rabdi to cool down, 

we'll add 1 tbsp almonds & 1 tbsp pistas on a clay pan

which we'll roast until they turn brown

Once they've finished roasting, we'll crush them like this to use as toppings 

That's it. You can take out the Rabdi from the fridge and serve it

It's a lot of fun to serve them in clay vessels

On top of it, you can add the crushed nuts and some rose petals as toppings

Mmm! Wow! No one can say that this Rabdi is made from sweet potatoes

The same colour, the same taste, and the same aroma 

Wow! Now it's time to make some Coco ladoos using only 3 ingredients

To make this, we need 1/2 cup grated dry coconut

It looks like this

We don't need a fresh coconut with hair for this

We have to use a dry coconut that looks like this

Dry coconut has more oil than normal coconuts,

which will help hold the shape of the ladoos

Add 1/2 cup grated dry coconut to a mixer

Always soak nuts & seeds before eating them as they are easier to digest

That's it. Now blend these 3 ingredients until they've mixed together properly

Don't blend them too much or else the mixture will become sticky

Finally, transfer the mixture into a bowl with the help of a spatula

and make little ladoos like this using your hands

Cover them with dry grated coconut

There! Our Coco ladoos are ready

This recipe will give you 8-10 ladoos

What's special about these ladoos is that you can easily store them for 5-6 days

Before moving on, we'd like to tell you that the Satvic Food Book is available in Hindi

After a lot of time & effort, we've finally translated this food book in Hindi

so that anyone who is more comfortable in Hindi can make these recipes

and can also share it with their cooks to help them learn

Come, let's move onto our next dessert - Pineapple Cheesecake

We use this recipe for every birthday and celebration

Truth be told, this is my favourite recipe out of all the 5 recipes

To make this, it only takes 15 mins in the kitchen

This recipe has 2 parts - the cake crust/base & its fruity, creamy cheese

To make the crust, first place a clay pan on medium flame

Now roast them on low flame until they turn mildly brown

Be careful that they don't get burned even a little

or else, your crust will have a burnt flavour

When they turn light brown, transfer them to a mixer

and blend it

The crust should be a little crumbly

Now keep it aside

Now we'll prepare our cheese

To make this add 1 cup chopped pineapple to a mixer

For measurements, please use proper measuring cups & spoons 

Now blend it well together

When our cheese has blended fully, add 1 cup finely chopped pineapples on top

We had first finely chopped them with a knife

and mix it well together

Come, let's assemble our cheesecake now

We're using this glass for it, which will be enough to serve 2 people

At the bottom, we'll set the crust

Press the crust downwards so that it settles at the bottom properly

but don't compress it too much either

On top of it, add creamy pineapple cheese

and keep it in the freezer to cool for at least 3 hours

After 3 hours, take it out and top it with some pomegranate

and serve it cold

The next time you have guests at home, do make it for them

and I promise you they will definitely ask you for the recipe

Come, let's move onto our next recipe, which is Chocolate Mousse

Chocolate Mouse? No, not mouse...MOUSSE!

You may be thinking what is a mousse?

Mousse is a French dessert that normally uses a lot of cream, sugar & eggs

But our Chocolate Mousse is a little different

Can you guess the main component of our mousse?

The right answer is sweet potato

Yes, we've made this with sweet potatoes too

So boil 2 medium sized sweet potatoes in a pot

and allow it to cool

then peel off its skin and mash it like this

Now add 1 cup mashed sweet potatoes to a mixer

We have made a separate video on coconut milk

We have shared the link for it in the description box below

You may be thinking - why add salt to something sweet?

By adding a pinch of salt in your dessert, it instantly enhances its flavour 

Now blend them all together properly till its texture becomes creamy & fluffy

Transfer the mousse into a glass bowl like this

and keep it in the freezer to cool for at least 30 mins

By keeping it in the freezer, it won't just cool down. Its texture will also turn fluffy

But the real life in the mousse comes from its crunchy toppings

Before serving add 4-5 roasted & chopped almonds

or any of your favourite nuts

That's it. Serve it cold 

This recipe served 2-3 people

Before moving on, I want to ask which of your favourite desserts

would you like to learn a Satvic version of?

Tell us in the comments section below

Wait! But first another recipe is still left

We're making a desserts video without using ice-cream. How can it be?

So come let's make some coconut creaminess-filled 

& pista crunch-packed cold Kesar Malai Kulfi

To make it, we first need our Malai

which means coconut malai

You can get it from any coconut water vendor

You just have to ask them for a coconut with malai 

If you ask them, they will even remove the malai and give it to you

We just have to use the white part

Be careful to remove the brown skin from the malai

We need just 1 cup of malai for the kulfi

you can use normal water too if you want

Now blend it all together

And there - your homemade Kesar Malai Kulfi is ready

Transfer it into a metal or glass bowl and keep it in the freezer for 30 mins

That's it? Is that the whole recipe?

Yes, that's it! We told you all these recipes are super easy to prepare

When the Kulfi has frozen properly,

remove it with a spoon and transfer it into a bowl

and add roasted & chopped pistas and dry rose petals

Their green and red colour makes your Kulfi even more beautiful

In our home, everyone from kids to adults loves this kulfi

In the hot summer months, we make this kulfi at our home at least once a week

So the next time there's a celebration at your home

or you want to have something sweet 

you can definitely try these recipes

If you liked these recipes and you want to find more healthy recipes like these,

Order the Satvic Food Book from our website

You can find Satvic recipes of everything from soups, salads, and main courses

to smoothies, ice-creams & desserts

And if you want to find out more about the Satvic lifestyle,

do attend our next workshop

which will give you detailed knowledge about this lifestyle

And if you thank to watch articles 📰📰📰 

That's it for now. We'll see you soon