Diabetic-Friendly Moong Dal Barfi Recipe
DR. RASHMI GR , MBBS, Diploma in Diabetes Management
DR. RASHMI GR , MBBS, Diploma in Diabetes Management
Ingredients: Roasted Yellow Lentil (1 cup) Grated Coconut (1/2 cup) Dates Paste (1 tbsp) Stevia (a few drops) Coconut Oil (1 tbsp) Pumpkin Seeds, Cashew, and Almond pieces (for dressing) Cardamom Powder (1/4 tsp)
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Method: Grind roasted lentils, grated coconut, dates paste, and stevia into a smooth coarse paste with minimal water.
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Heat coconut oil in a pan and roast pumpkin seeds, cashews, and almonds. Set them aside.
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Cook the ground paste on medium flame for 10 minutes, stirring constantly to avoid lumps.
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Continue to stir until the mixture thickens and turns golden-brown.
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Grease a plate with a little coconut oil, spread the paste flat, and top it with the roasted seeds and nuts.
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Use a knife or pizza cutter to shape the mixture into desired cakes. Shallow fry these cakes on a Tawa. Your delicious Moong Dal Barfi dessert is ready to be served.
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Free Diet Plan
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