Last Updated:February 25, 2025, 22:52 IST

Whether you’re looking for a healthier alternative or a luxurious treat, these recipes bring the best of both worlds to your table.

Satisfy your sweet cravings without the guilt with these five innovative desserts that balance indulgence with wholesome ingredients. From a rich Walnut Kunafa Pudding to a nutrient-packed Ragi Pressure Cooker Cake, these treats celebrate natural sweetness and nourishing elements. Elevate your dessert game with Shilajit Chocolate Truffles, infused with superfoods, or enjoy the comforting warmth of an Apple Cinnamon Cake. For an energy boost, try Guilt-Free Energy Bars, packed with nuts, seeds, and dried fruits. Whether you’re looking for a healthier alternative or a luxurious treat, these recipes bring the best of both worlds to your table.

Walnut Kunafa Pudding by Chef Gunas Sethy

Ingredients

For the Custard:

½ L milk

2 tbsp cornflour (mixed with milk)

1 tsp rose petals

1 tsp vanilla extract

1 cup cream cheese, softened

For the Sugar Syrup:

1 cup sugar

1.5 cups water

½ tsp lemon juice

1 tsp rose water

For the Vermicelli:

2 cups vermicelli

2 tsp ghee

For the Candied Walnuts:

1 cup walnuts

½ cup sugar

For Assembling:

Roasted vermicelli

Custard

Sugar syrup

Candied walnuts

Rose petals

Method

Prepare the Custard: Heat milk in a saucepan. Stir in the cornflour paste, rose petals, and vanilla extract. Once thickened, whisk in softened cream cheese. Let cool.

Make the Sugar Syrup: Boil sugar and water for 5-7 minutes. Add lemon juice and rose water, then let it cool.

Roast the Vermicelli: Sauté vermicelli in ghee until golden brown. Set aside.

Prepare Candied Walnuts: Caramelize sugar, coat walnuts, and cool on parchment paper before breaking into pieces.

Assemble: Layer roasted vermicelli, custard, and sugar syrup. Add candied walnuts and repeat layers. Garnish with rose petals. Refrigerate for 1 hour before serving.

Ragi pressure cooker cake by saloni kukreja

Ingredients

For the Cake:

6 tbsp ragi flour

6 tbsp whole wheat flour

½ cup jaggery powder

2 tbsp cocoa powder

½ tsp baking soda

1 tsp baking powder

⅛ tsp salt

3 tbsp oil

2 tbsp curd

½ tsp coffee powder

1 TSP Vinegar

¼ cup hot water

¼ cup milk

For the Coffee Milk Soak:

1 tsp coffee powder

½ cup milk

2 tbsp fresh cream

2 tsp honey

For the Greek Yogurt Topping:

⅓ cup Greek yogurt

1½ tbsp cocoa powder

3 tsp honey

Method

Preheat Cooker: Remove whistle from the pressure cooker, add a layer of salt at the base, and preheat for 10 minutes.

Prepare Batter: Dissolve jaggery in hot water with coffee. Whisk curd, oil, and baking soda together. Sift dry ingredients and fold into wet mixture. Stir in milk and vinegar.

Bake: Grease a cake tin, pour batter, and place in the preheated cooker. Cook on low heat for 45 minutes. Let cool before unmolding.

Prepare Soak & Topping: Mix warm milk, coffee, cream, and honey. Chill before pouring over the cake. Whisk yogurt, cocoa powder, and honey for the topping.

Assemble: Pour soak over the cake, then spread Greek yogurt topping. Dust with cocoa powder.

Shilajit chocolate truffles recipe by chinu vaze

Ingredients

For the Truffle Ganache:

2 cups dark chocolate, chopped

¾ cup soy milk (or milk of choice)

½ tsp shilajit

1 tbsp maca root powder

For the Chocolate Disk Base:

¼ cup almond flour

¼ cup cacao powder

¼ cup seed mix

1 tsp coconut oil

Method

Prepare Ganache: Pour hot milk over chopped chocolate, shilajit, and maca powder. Stir until smooth. Refrigerate overnight until set.

Shape Truffles: Scoop the ganache into balls and chill again. Optionally, roll in cacao powder.

Make Chocolate Disks: Mix almond flour, cacao powder, and seed mix. Spread into a pan and freeze for 2 hours. Cut into small circles.

Assemble: Place truffles on the chocolate disks and enjoy.

Apple cinnamon cake recipe by chef sneha singhi

Ingredients

For the Caramelized Apples:

2-3 apples, thinly sliced

1 tbsp butter

Pinch of cinnamon powder

1 tbsp jaggery powder

For the Cake Batter:

1¼ cup (175g) flour

1¼ tsp baking powder

¼ tsp baking soda

Pinch of salt

¼ tsp cinnamon powder

1 tsp vanilla essence

¼ cup (50g) butter

⅛ cup (27g) oil

½ cup (110g) milk

½ cup (60g) curd

¾ cup (150g) sugar

Method

Prepare Apples: Sauté apples in butter, cinnamon, and jaggery for 2-3 minutes. Set aside.

Make Batter: Cream butter and sugar, then add milk, curd, oil, and vanilla. Mix in dry ingredients.

Bake: Transfer batter to a pan and bake at 180°C for 25-30 minutes or until a skewer comes out clean.

Garnish & Serve: Let the cake cool slightly, then garnish with cinnamon sticks and star anise.

Guilt-Free Energy Bars by Hina Gujral

Ingredients

¼ cup almonds

¼ cup walnuts

¼ cup pistachios

½ cup flax seeds

¼ cup pumpkin seeds

¼ cup sunflower seeds

5 dates, pitted

4 figs

¼ cup cranberries

1 tbsp almond butter

Method

Roast & Blend: Dry roast nuts and seeds for 5 minutes. Blend with dates, figs, and cranberries until sticky.

Add Almond Butter: Pulse the mixture again until combined.

Set & Chill: Press into a greased, parchment-lined pan and refrigerate for 30 minutes.

Cut & Store: Slice into bars and enjoy on the go.