Don’t say an outright no to mithais and desserts this festive season. Just make an informed choice.
Gulab jamuns are made of maida and are deep fried. But rasgullas are made of chhena, have a more watery chashni and less sugar.
Chocolate éclairs have loads of cream. Tarts often have almond, honey or fruity flavours. This gives them more nutritional value. And no cream!
Jalebis are a combo of sugar and oil since they are fried and dipped in sugar syrup. Rasmalai uses more milk and malai and is not fried.
Soufflés use loads of butter for that soft creamy taste. Fruit custard has maida, but it also has milk and fruits and better nutritional value.
A cream pastry has a bread base but the cream content is very high. Not to forget the sugar. A fruit muffin has fruit, egg, bread, minus the cream.
From HT Brunch, October 2
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