Quick and Healthy Recipies
How many of you don’t like sweets? There will be no one right? When it comes to children and babies they love it so much and just keep on eating them. It’s good to have sweet to a certain limit. Overeating sweets or any other food can cause damage to your body. So make sure you give sweets to your baby within a certain limit.
There is a strict no to any kind of sweet or sugar before age one. You can give natural sugar which is present in fruits and vegetables. The refined sugar that we get in the market is a very harmful substance for both adults and children. So it’s good to avoid it or slowly decrease its quantity in your day-to-day life. You can also substitute sugar present in the kitchen with brown sugar, pure honey, jaggery, and dates, which are naturally sweet and also healthy for your body.
After your baby turns 1 year you can slowly start introducing sugar only when it’s necessary or once or twice a week. But remember only one spoon of sugar a day. Not more than that. Focus mainly on vegetables and fruits and other healthy foods to get the right amount of nutrition for your baby. Here I will share with you some basic sweet recipes which your toddler will love.
You can also check out some other articles related to this:-
- Introducing food to your baby.
- Food chart for 6 to 7-month-old baby.
- Food chart for 8 to 9-month-old baby.
- Food chart for 10 to 12-month-old baby.
- Food chart for 1 to 2 years old baby.
- Quick Baby Recipies.
- Breakfast Ideas for babies and toddlers.
- Lunch options for babies and toddlers.
- Dinner ideas for babies and toddlers.
- Quick snack recipes.
1. Fruit Custard:-
- Everyone’s favorite sweet dish. It’s meant mainly for children who don’t like to eat fruits separately.
- To make fruit custard you will need a custard mixture which is available in the market in the name of Custard powder, fresh sliced fruits, and 500 ml cow milk or full-fat milk.
- Now boil 500 ml of boil in a pan.
- Take 4 to 5 tablespoons of water or room temperature milk.
- In the water add 3 tablespoons of custard powder.
- Mix it gently without any lumps and keep it aside.
- Boil the milk and then add 4 to 5 spoons of sugar and put it on low or medium flame.
- Once the sugar dissolves slowly add the custard mix into the milk and keep stirring.
- Stir the milk until it becomes a little thick.
- Now turn off the flame and let it cool.
- Once it comes to room temperature add some fruits like apple, banana, pomegranate, grapes, mango, dates, etc.
- You can also keep it in the fridge if you want to eat it chilled.
2. Suji Kheer:-
- You can introduce suji to your baby after 8 months of age. It is easily digestible on the stomach and very light.
- To make suji kheer you will need one cup suji and 500 ml milk.
- In a pan add 2 spoons of ghee. Add some dry fruits like almonds, cashew nuts, kismis, and pista.
- If your baby is not able to chew those dry fruits you can add dry fruits powder to the kheer at last.
- Once they turn golden brown remove them on a plate.
- Now in the same pan add the suji Rava and fry it on medium flame till they turn golden brown or when a nice aroma comes out of it.
- Now add the milk and keep stirring it without any lumps.
- Now add 4 to 5 spoons of sugar, and half a tablespoon of cardamom powder.
- You can also add roasted semiya to it to make it more creamy and tasty.
- Cook it until it becomes a little thick.
- It may take up to 10 minutes to cook completely on medium flame.
- Add the dry fruits and serve warm.
- Don’t make the kheer too thick. Because once the kheer comes to room temperature it will become thicker.
3. Kaddu or Bottlegourd Kheer:-
- To make kaddu kheer you will need one-third of freshly grated kaddu and 500 ml boiled milk.
- In a pan add 2 spoons of ghee. Add some dry fruits like almonds, cashew nuts, kismis, and pista.
- Once they turn golden brown remove them on a plate.
- If your baby is not able to chew those dry fruits you can add dry fruits powder to the kheer at last.
- Now add the milk to the pan and add the grated kaddu to it. Keep stirring it without any lumps.
- Add 4 to 5 spoons of sugar, half tablespoon of cardamom powder, and a pinch of green food color.
- You can also add soaked sabudana to it to make it more thick and creamy.
- Cook it until it becomes a little thick.
- It may take up to 10 to 15 minutes to cook completely on medium flame.
- Add the dry fruits and serve warm. You can also serve it chilled.
- Don’t make the kheer too thick. Because once the kheer comes to room temperature it will become thicker.
- You can also cook kaddu kheer with jaggery if you don’t want to eat sugar. But the process will be slightly different.
- You have to cook jaggery first in another pan and make a syrup out of it and then add it to the kheer at last when it is at room temperature.
4. Custard Pudding:-
- This is my son’s favorite sweet dish.
- To make custard pudding you will need a custard mixture which is available in the market in the name of Custard powder and 500 ml milk.
- Now boil 500 ml of boil in a pan.
- Now take 4 to 5 spoons of water or room temperature milk.
- In the water add 5 tablespoons of custard powder.
- Mix it gently without any lumps and keep it aside.
- Boil the milk and then add 4 to 5 spoons of sugar and put it on low flame.
- Once the sugar dissolves slowly add the custard mix into the milk and keep stirring.
- Now keep the stove on high flame.
- Stir the milk until it becomes very thick.
- Now turn off the flame and let it cool.
- Once it comes to room temperature keep it in the fridge.
- While serving decorate it with chocolate syrup and some dry fruits on top.
5. Sabudana Kheer
- To make sabudana kheer you will need one-third of sabudana or sago and 500 ml boiled milk.
- Soak the sabudana in clean water for at least half an hour. If you want it urgently then you have to cook sabudana first in water till they become soft and then add milk. You can also soak sabudana in hot water if you want to use it urgently.
- In a pan add 2 spoons of ghee. Add some dry fruits like almonds, cashew nuts, kismis, and pista.
- Once they turn golden brown remove them on a plate.
- If your baby is not able to chew those dry fruits you can add dry fruits powder to the kheer at last.
- Now add the milk to the pan and add the soaked sabudana to it. Keep stirring it so that it doesn’t get attached to the bottom of the pan.
- Add 4 to 5 spoons of sugar, and half a tablespoon of cardamom powder.
- You can also add roasted semiya to it to make it more thick and creamy.
- Cook it until it becomes a little thick.
- It may take up to 15 to 20 minutes to cook completely on medium flame.
- Add the dry fruits and serve warm. You can also serve it chilled.
- Don’t make the kheer too thick. Because once the kheer comes to room temperature it will become thicker.
- You can also cook sabudana kheer with jaggery if you don’t want to eat sugar. But the process will be slightly different.
- You have to cook jaggery first in another pan and make a syrup out of it and then add it to the kheer when it is at room temperature.
6. Semiya Kheer
- To make semiya kheer you will need one-third of roasted semiya and 500 ml boiled milk.
- If you don’t have roasted semiya you can use normal vermicelli semiya and roast it on a nonstick pan with some ghee or oil.
- In a pan add 2 spoons of ghee. Add some dry fruits like almonds, cashew nuts, kismis, and pista.
- Once they turn golden brown remove them on a plate.
- If your baby is not able to chew those dry fruits you can add dry fruits powder to the kheer at last.
- Now add the milk to the pan and add the roasted semiya to it.
- Add 4 to 5 spoons of sugar, and half a tablespoon of cardamom powder.
- You can also add soaked sabudana to it to make it more thick and creamy.
- Cook it until it becomes a little thick.
- It may take up to 10 to 15 minutes to cook completely on medium flame.
- Add the dry fruits and serve warm. You can also serve it chilled.
- Don’t make the kheer too thick. Because once the kheer comes to room temperature it will become thicker.
- You can also cook semiya kheer with jaggery if you don’t want to eat sugar. But the process will be slightly different.
- You have to cook jaggery first in another pan and make a syrup out of it and then add it to the kheer when it is at room temperature.
7. Suji Kesari
- To make Kesari sweet you will need one cup sooji Rava, one cup sugar, and 2 cups water or boiled milk.
- In a pan add 2 spoons of ghee. Add some dry fruits like almonds, cashew nuts, kismis, and pista.
- Once they turn golden brown remove them on a plate.
- If your baby is not able to chew those dry fruits you can add dry fruits powder to the kheer at last.
- Now add the sooji ravva to the pan and fry it till they become light brown and a beautiful aroma comes out of it.
- Once the sooji is perfectly roasted add water and keep stirring it to avoid lumps.
- Add 4 to 5 spoons of sugar, half a tablespoon of cardamom powder, and a pinch of orange or red food color.
- You can also add roasted semiya to it to make it tastier.
- Cook it until it becomes very thick.
- It may take up to 5 to 10 minutes to cook completely on high flame.
- Once it becomes thick take it out in a plate or bowl which is greased with some ghee or oil so that the sweet doesn’t stick to the bottom of the plate when it cools down completely.
- Cut and Add the dry fruits on the top.
- Once it cools down you can cut the Kesari in whatever shape you want and serve.
8. Gulab Jamun
- To make gulab jamun from the MTR Gulab jamun mix you will need the gulab jamun packet, 2 glasses of sugar, 2 glasses of water, one-third milk or water, and some cardamom powder or whole elachi.
- First, empty the packet of gulab jamun mix into a bowl.
- Add one-third cup milk or water slowly to the mixture and mix it.
- Make it a smooth dough just like we make for roti.
- Close the lid of the bowl and keep it aside for 10 to 15 minutes.
- Now make the sugar syrup.
- Add 2 glasses of sugar, a pinch of cardamom or whole elachi, and two glasses of water, and let it boil for 10 minutes on high flame.
- Once the sugar dissolves completely turn off the flame.
- Now take the dough and make small balls out of it.
- You will get 25 to 30 gulab jamuns balls out of this dough.
- Now keep a pan on the stove for deep frying the gulab jamuns.
- Add enough ghee or oil for frying.
- When the ghee is very hot add the gulab jamuns and fry them till they become dark golden brown.
- Now add these gulab jamuns to the hot syrup.
- Serve it after 1 to 2 hours.
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9. Ravva Laddu
- To make ravva laddu you will need two cups of sooji ravva, one and a half cups of sugar, dry fruits, water, or milk.
- In a pan add 2 spoons of ghee. Add some dry fruits like almonds, raisins, cashew nuts, kismis, and pista.
- Once they turn golden brown remove them on a plate.
- If your baby is not able to chew those dry fruits you can add dry fruits powder to the kheer at last.
- Now in the same pan add some ghee and add the sooji ravva to the pan and fry it till they become light brown and a beautiful aroma comes out of it.
- Keep The sooji aside. You have to use powdered sugar in this.
- If powdered sugar is not available in your kitchen you can simply grind the sugar in a mixer.
- Now take a large bowl and add the roasted sooji ravva, powdered sugar, dry fruits or dry fruit powder, cardamom powder, 4 to 5 spoons of ghee, and mix it together gently.
- Now add one-fourth cup of room temperature milk to the laddu mixture slowly and mix it gently.
- The milk helps in binding the mixture.
- Add the milk and mix the mixture gently. Now try to make laddu with your hand. If it has bound well the laddu won’t break. If the mixture seems a little dry add some more milk and bind it again.
- That’s it yummy laddus are ready. You can store this laddu in an air-tight container for one week.
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