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Vegan, gluten-free, refined sugar-free tiramisu recipe with simple ingredients: Watch how to make this delicious dessert

by jummy84 April 3, 2026

written by jummy84

For those with a persistent sweet tooth who refuse to compromise their fitness goals, the search for a ‘clean’ dessert often ends in disappointment. However, model, actor and content creator Vandana Pandit Nidadavolu may have just found the holy grail of healthy indulgence. Also read | Kala chana protein brownies recipe that’s ‘healthy and seriously delicious with each serving packing in 24 g of protein’

Vandana Pandit Nidadavolu presents a healthy tiramisu recipe using ragi flour and bananas for the base, replacing heavy cream with a cashew blend. (Freepik)

In an Instagram video shared on March 14, Vandana unveiled her recipe for a ‘vegan, gluten-free, refined sugar-free tiramisu made with simple ingredients’. The recipe aims to provide a nutrient-dense alternative to the classic Italian dessert without the heavy mascarpone or processed sugars.

The ‘healthier’ biscuit base

Unlike traditional ladyfingers made with refined flour and eggs, Vandana’s version uses ragi flour, a gluten-free millet known for its high calcium and fibre content.

“Mash the banana well,” Vandana instructs, serving as the natural sweetener for the base – add ragi flour and baking powder and mix. Add water gradually until a smooth batter forms. To achieve the classic tiramisu structure, she advises people to ‘pipe or spread the batter onto a lined baking tray in finger shapes’. The biscuits are then baked at 180°C for 15 minutes until set.

The heart of a tiramisu is its cream. To keep it vegan and refined-sugar-free, Vandana swaps heavy cream for a cashew blend with natural sweeteners. The assembly follows the traditional method but with a mindful twist. To ensure the ragi biscuits maintain the right texture, she suggests a quick soak. For the best results, she recommends a final chill, advising dessert lovers to ‘refrigerate for at least 60 minutes before serving’.

Why this recipe can work for you

This recipe addresses three major concerns for healthy eaters: refined sugar, gut health, and satiety. It uses bananas and honey/maple syrup to reduce its glycemic impact, incorporates ragi, which is easier on the digestive system for those with gluten sensitivities, and the healthy fats from the cashews mean you’ll feel satisfied with a smaller portion compared to traditional, sugar-heavy desserts. Whether you are a seasoned vegan or just someone trying to ‘eat clean’ while enjoying the finer things in life, this simple take on a classic is a must-try.

Here is Vandana’s step-by-step recipe for ‘vegan, gluten-free, refined sugar-free tiramisu’:

Ingredients and instructions for biscuits

• 1 ripe banana

• ½ cup ragi flour

• ¼ tsp baking powder

• Water (to adjust consistency)

Mash the banana well. Add ragi flour and baking powder and mix. Add water gradually to form a smooth batter (like shown in the reel). Pipe or spread the batter onto a lined baking tray in finger shapes (as shown in the video). Bake at 180°C for 15 minutes. Let them cool.

Ingredients and instructions for cashew cream

• ½ cup cashews (soaked in hot water for 20 minutes)

• 3 tbsp honey or maple syrup

• ½ tbsp lemon juice

• ½ tsp vanilla essence

• A pinch of salt

Blend everything until smooth and creamy. Refrigerate for 30 minutes.

Assembly

• ½ cup espresso or strong instant coffee

• Cocoa powder for dusting

Dip the biscuits lightly in coffee. Layer biscuits and cashew cream in a bowl. Repeat the layers and finish with a dusting of cocoa powder on top.

Refrigerate for at least 60 minutes before serving

April 3, 2026 0 comments

Lifestyle

Emraan Hashmi would give up on his diet for this succulent Delhi staple — recipe inside

by jummy84 October 30, 2025

written by jummy84

The true origins of the butter chicken may be contested enough to turn into a legal slip knot (literally). But for all contemporary practical purposes, the silken, succulent menu favourite has Delhi written all over it, much of the thanks for this going to the untouchable legacies of city hotspots like Gulati, Havemore and Moti Mahal to name a few.

Emraan Hashmi would ghost his diet for Delhi’s butter chicken — Chef Sanjeev Kapoor’s recipe (Photos: Instagram, Gulati)

Emraan Hashmi, who was recently in the capital to promote his upcoming film, Haq, also starring Yami Gautam, spilled a little secret. During the audience questions round for Stars In The City with Sonal Kalra, he admitted Delhi’s butter chicken to very much be the dish he’d cheat on his strict diet for.

If you’re looking to give him company in spirit, follow the recipe below.

Butter chicken

Ingredients: Boneless chicken (cut into 1/5 inch pieces) – 400gms, lemon juice – 1tbsp, Kashmiri red chilli powder – 1tsp, salt to taste, butter – 2tbsps; for the marinade — yoghurt 1/2 cup, ginger paste – 2tsps, garlic paste – 2tsps, Kashmiri red chilli powder – 1/2tsp, garam masala powder – 1/2tsp, salt to taste, mustard oil – 2tsps; for the makhni gravy — butter – 2tbps, green cardamoms – 2, cloves – 2, black peppercorns – 2 to 3, cinnamon – 1 inch, ginger paste – 1tsp, garlic paste – 1tsp, tomato puree – 1/2 cup, red chilli powder – 1/2tsp, salt to taste, sugar/honey – 2tbsps, kasoori methi – 1/2tsp, fresh cream – 1/2 cup

Method: Massage the chicken pieces with the lemon juice, chilli powder and salt and refrigerate for half an hour. Hang the curd in a muslin cloth for 10 to 15 minutes as you mix all the ingredients for the marinade. Massage this onto the chicken pieces and refrigerate for 3 to 4 hours. Once the meat is done marinating, pre-heat the oven to 200C and pop the pieces onto skewers. Cook this for 10 to 12 minutes followed by a generous basting of butter. Cook for 2 more minutes and take off heat.

For the makhni gravy, heat generous amounts of butter in a non-stick pan. Add all the spices and cook for 2 minutes; then go in with the ginger and garlic pastes and cook for 2 more minutes. Now add the tomato puree, red chilli powder, salt and half a cup of water. Bring this to a boil then drop the heat to a simmer for 10 minutes. Add the sugar or honey with the kasoori methi next, followed by the cooked chicken. Simmer for 5 more minutes then go in with the fresh cream in a generous swirl.

Serve piping hot with stretchy naan.

(recipe from Chef Sanjeev Kapoor)

So who’s still following through on their diet?

October 30, 2025 0 comments

Lifestyle

Chef Sanjeev Kapoor’s delicious drumstick soup recipe is perfect if you are bored of having drumsticks in sambar

by jummy84 October 29, 2025

written by jummy84

Drumsticks are a superfood that offer numerous health benefits, including boosting immunity with antioxidants and vitamin C, improving digestion through fibre, and supporting bone health with calcium and phosphorus. Commonly, people enjoying having it in sambar.

Prepare Chef Sanjeev Kapoor’s drumstick soup in just 15-20 minutes, with an additional 20-25 minutes of cooking. (Pinterest)

Also Read | Nutritionist shares 15-day hair fall reversal smoothie recipe with protein powder that can give you stronger hair, nails

However, if you are bored of having drumsticks in sambhar or curries, we have just the recipe for you. With the upcoming winter season, soups hit the right spot with their warmth and delicious. So, what better way to enjoy drumsticks than in the form of soup.

Chef Sanjeev Kapoor’s drumstick soup recipe

Chef Sanjeev Kapoor shared his delicious recipe of drumstick soup on YouTube in August 2023. “Till now you must have been using drumsticks to make curries or in sambhar. This recipe tells you how you can make a delicious soup with it too,” the chef wrote. According to him, the soup will take only 15-20 minutes preparation time, and 20-25 minutes of cooking time.

Ingredients

400 grams drumsticks, strings removed and cut into 3 inch pieces

Salt to taste

2 tablespoons oil

1 inch ginger, roughly chopped

5-6 garlic cloves

1 medium onion, diced

1 medium tomato, quartered

2 tablespoons chopped fresh coriander leaves

Crushed black peppercorns to taste

1/2 teaspoon cumin powder

Fresh coriander sprigs for garnish

Method

1. Put the drumstick pieces in a pressure cooker, add 3 cups of water to it, along with salt and mix well. Cover the cooker and cook under pressure on medium heat for 2-3 whistles.

2. Heat oil in a deep pan, add ginger, garlic and onion, mix and sauté till translucent.

3. Add tomato, mix well and sauté for 3-4 minutes.

4. Open the cooker once the pressure has reduced completely. Strain the mixture and reserve the stock. Allow the cooked drumsticks to cool slightly.

5. Open each drumstick and remove the pulp, and add it to the onion-tomato mixture and mix well.

6. Add coriander leaves, crushed black peppercorns and cumin powder and mix well. Add the reserved stock and mix until well combined. Cover and cook till it comes to a boil.

7. Blend this to a fine mixture with a hand blender.

8. Add salt and crushed black peppercorns and mix well.

9. Transfer into a serving bowl, sprinkle crushed black peppercorns and garnish with coriander sprigs and serve piping hot.

Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.

This article is for informational purposes only and not a substitute for professional medical advice.

October 29, 2025 0 comments

Lifestyle

AIIMS gastroenterologist shares hack ‘to turn eggs into an anti-inflammatory powerhouse’: Check his full recipe

by jummy84 September 29, 2025

written by jummy84

Eggs are one of nature’s protein-packed gifts: they’re delicious, cheap, and versatile. If you love eggs, then there are a few things that could be better than a perfectly cooked egg, making them a healthy option for breakfast and beyond. But do you usually eat eggs plain, or do you try adding anti-inflammatory ingredients? Also read | AIIMS gastroenterologist ranks popular breakfasts for gut health on a scale of 1 to 10: Upma, overnight oats, granola

Incorporate anti-inflammatory ingredients into eggs to make them healthier. Here’s what Dr Saurabh Sethi suggested. (Freepik)

Gut-friendly, anti-inflammatory eggs recipe

In a September 28 Instagram post, Dr Saurabh Sethi, a gastroenterologist trained at AIIMS, Harvard, and Stanford Universities, said, “Most people think eggs are just protein. But as a gastroenterologist, here is how I turned them into a gut-friendly, anti-inflammatory powerhouse in 5 steps.” He added, “Save this recipe, try it out, and don’t forget to share with your family and friends.”

Here’s what he recommends:

Step 1

Dr Sethi said, “First, crack in two whole eggs. For most people, up to two yolks a day is perfectly fine. The cholesterol scare around eggs is outdated science.”

Step 2

“Add a pinch of turmeric for anti-inflammatory power and black pepper to activate it. That combo is my secret gut-friendly hack,” Dr Sethi said.

Step 3

He added: “Don’t forget salt, but keep it light.”

Step 4

“Load your eggs with veggies. Tomatoes, onions, mushrooms, and even olives. (0:41) This adds fibre, antioxidants, and healthy fats that your gut microbes love,” Dr Sethi said.

Step 5

He concluded, “Cook them gently. Scrambled, omelette, however you like. Avoid drowning them in oil. Let the ingredients shine.”

Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.

This article is for informational purposes only and not a substitute for professional medical advice.

September 29, 2025 0 comments

TV & Streaming

Spacetoon & Abir El-Saghir Prepare Recipe For Animated Kids Series

by jummy84 September 4, 2025

written by jummy84

EXCLUSIVE: Middle Eastern kids channel Spacetoon and celebrity chef Abir El-Saghir are preparing in the ingredients for an animated series.

The series will be inspired by El-Saghir’s culinary flair and storytelling abilities. She has some 60 million followers across social media in the Middle East & North Africa (MENA) and Türkiye, and is considered one of the most influential digital personalities and celebrity chiefs in the region.

The series, whose English title roughly translates to Abir and the Little Prince, will feature a lively, young and heroic character, Abir, who brings her culinary magic and adventurous spirit to life. Set in a vibrant kingdom, the series follows her on a heartfelt quest to help a young prince overcome depression while navigating the challenges of being differently-abled. It’s set to premiere this quarter on the Spacetoon channel and streaming services.

The series marks the start of a strategic partnership between Spacetoon and El-Saghir, with plans for 2025 to branch out into merchandising and licensing program, including toys, themed products, interactive events and activity corners.

“Collaborating with Spacetoon is a dream come true,” said El-Saghir. “Their legacy of delivering captivating and inspiring content makes them the perfect partner. This collaboration opens doors to incredible new ways to connect with my fans, blending storytelling, culinary arts, and interactive experiences unlike anything we’ve done before.”

Spacetoon’s General Manager, Ahmed Weiss, added: ““We are thrilled to partner with Abir El-Saghir, a talented and beloved figure among kids and families. Her passion for inspiring young minds aligns perfectly with Spacetoon’s mission to create meaningful, engaging content and experiences for the next generation.”

In July, Spacetoon hired former Disney and Fox exec Kemal Coşkuner to lead a new Turkish network.

September 4, 2025 0 comments

Lifestyle

Monsoon friendl Malunggay Pesto Pasta: Here’s how to add a healthy twist to your favourite pasta recipe

by jummy84 September 3, 2025

written by jummy84

There’s something magical about a bowl of pasta on a rainy day. The steam rising off the plate, the comforting bite of al dente noodles, the silky sauce that clings to every strand — it’s the kind of food that feels like a hug. But here’s the dilemma: while pasta is soul food, it doesn’t always feel like the healthiest option when you’re trying to keep an eye on your waistline. Enter moringa pesto pasta, the green goddess of rainy-day meals.

Malunggay Pesto Pasta(Rezel Kealoha)

Moringa — also called malunggay — isn’t just a buzzword ingredient; it’s a nutritional powerhouse. Packed with antioxidants, vitamins, and a whole lot of leafy green goodness, it makes for a surprisingly delicious twist in a creamy pesto sauce. And the best part? This version is dairy-free, nutty, and vibrant without being heavy. The recipe is from Astig Vegan.

What you’ll need

200 grams of spaghetti, linguine, or fettuccine, 1 tbsp of moringa, 10 to 12 basil leaves, ¾ cup plant-based milk, ¼ cup almonds (or any nuts, your pick), 1 tsp sea salt and 2 tsps of lemon juice

How to whip it up

First, boil your pasta until perfectly al dente. While that’s bubbling away, blitz the moringa, basil, olive oil, milk, nuts, salt, and lemon juice in a blender until it turns into a creamy green sauce. Taste and tweak — maybe more lemon if you like it zippy, maybe more olive oil if you want it silkier. Toss it with your pasta and let the strands soak up all that green magic.

Here’s a little secret: if nuts feel too pricey or hard to find, you can skip them. Add a splash more milk and oil to make up for the creaminess. It won’t be quite as rich, but it will still taste fresh and satisfying.

So the next time you’re craving comfort food without the guilt, give this moringa pesto pasta a spin. It’s wholesome, fun, and just the thing to brighten up a gloomy monsoon evening.

September 3, 2025 0 comments

Fashion

Glow Recipe Prickly Pear Peptide Mucin Serum Review

by jummy84 August 27, 2025

written by jummy84

Per the instructions, I applied a few pumps onto clean skin in the morning. (You can either apply it to slightly damp skin post-cleanser or after your toner or essence step.) It really melts in the skin, with a refreshing, thirst-quenching feel. I followed it up with my daytime moisturizer and sunscreen and immediately noticed a healthy gleam. (The brand even suggests using a liberal amount as a flash hydrating mask to prep your skin for makeup.) After a few weeks of use, I’m already seeing bouncier, softer skin. I tend to treat my skin with kid gloves (keeping actives to a minimum and not overdoing it with retinol), so my barrier was already in a good place before introducing this serum. However, if you’re looking to get your skin back on track, something like this — or my other go-to barrier serum, The Ordinary’s Soothing & Barrier Support Serum — would be an excellent addition to any routine.

August 27, 2025 0 comments

Lifestyle

Ganesh Chaturthi 2025: The easiest Ukadiche Modak recipe to indulge in this festive season

by jummy84 August 27, 2025

written by jummy84

Devotion and indulgence go hand in hand when it comes to Ganesh Chaturthi but to be fair, almost every Indian festival is an excuse to devour platefuls of glorious sweets. And while fusion mithais are having their moment (paan laddoos, tiramisu barfis, yuck), there’s one sweet that will never lose its magic — the humble, heavenly modak.

Ukdiche modak(Khandani Rajdhani )

This recipe, straight from Chef Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani, is a love letter to the OG favourite: Maharastrian Ukadiche Modak. Soft rice flour shells, a heart of coconut and jaggery, and a drizzle of ghee to seal the deal. What mithai screams Ganeshotsav more?

Ingredients:

1 and ½ cups rice flour, a pinch of salt, 2tbsp ghee, 1 and ½ cups fresh grated coconut, 1 cup of grated jaggery, 1tbsp roasted poppy seeds, a pinch of green cardamom powder, a pinch of nutmeg powder

Method:

To begin, prepare the dough by heating one and a quarter cups of water in a deep non-stick pan along with a pinch of salt and a teaspoon of ghee. Once the water comes to a boil, slowly add the rice flour in a steady stream, stirring constantly to avoid lumps. Cover the pan with a lid, pour some water over the lid, and let the mixture cook on low heat for about three minutes. Remove the lid, sprinkle some cold water over the flour, cover again, and cook for another three minutes. Repeat this process twice, then take the pan off the heat and keep it covered for a couple of minutes. Transfer the mixture onto a large plate and, with greased palms, knead the dough until smooth, pliable, and non-sticky. Rest it under a damp cloth while you prepare the filling.

For the stuffing, combine the grated fresh coconut with grated jaggery in a non-stick pan. Cook this on medium heat for a couple of minutes, just until it turns lightly golden — be careful not to overcook. Toss in a the roasted poppy seeds, along with a pinch each of cardamom powder and nutmeg powder, and mix well.

Next, divide the dough into twelve equal portions and roll them into smooth balls. Grease your palms again, and flatten each ball into a small disc, gently thinning out the edges. Spoon in a bit of the coconut-jaggery filling, then pleat and fold the dough to bring the edges together, pinching the top to seal into that signature modak shape.

Finally, steam the modaks. Heat water in a steamer and arrange the prepared modaks on a perforated plate, making sure they don’t touch each other. Let them steam for ten to twelve minutes, until glossy and firm. Serve them piping hot with a drizzle of pure ghee.

It’s the offering Lord Ganesha loves the most, and a treat you’ll want to keep making long after the festival.

August 27, 2025 0 comments