Chef Ashish Rai Shares Recipes of Three Low-calorie Indian Desserts from Barbeque Nation

We Indians don’t mind indulging our sweet tooth in desserts without reasons. Though the great festive season of the year is over, sweetening of mouths has not ceased in India. This sinful affair is a never-ending, round-the-year activity. Since diet and fitness conscious people avoid indulging in high-calorific sweets, Chef Ashish Rai, the culinary head of Barbeque Nation India, shares recipes of low-calorie Indian desserts for a delicious yet healthy celebration.

Recipe of Corn and Carrot Kheer

  • Preparation Time 20 mins
  • Cooking time 30 mins
  • Serves. 4 portions

Indian desserts, chef Ashish Rai, Barbeque Nation, Indian recipes


  • Carrot 250gms
  • Corn kernels 1/2 cups
  • Water 2 cups
  • Ghee 1tbsp
  • Milk 1ltr
  • Sugar ½ cup
  • Almonds 15 nos
  • Pistachios 15 nos
  • Green cardamom powder 1/4 teaspoon
  • Saffron (kesar) 1 pinch. Soaked in one tablespoon warm milk



  • Step 1. Wash and peal the carrots, using a grater, grate the carrots and squeeze the excess moisture & set aside.
  • Step 2. In a medium sauce pot add 2 cup’s water and bring to a boil , once the water starts boiling add the corn kernels and cook it for about 5 mins on a medium flame. Drain the water and coarsely grind the corns, set aside.
  • Step 3. Chop the almonds in small cubes and on a small fry pan dry roast the almonds for about 3 mins  or till it becomes crunchy. Follow the same process for pistachios. Set the nuts aside allow them to cool.
  • Step 4. In a small bowl soak the saffron & cardamom powder with milk, set aside.
  • Step 5. In a deep non-stick pan heat ghee add carrots & sugar, sauté till the raw flavor of carrot is gone.
  • Step 6. In the same pan add milk and allow the mixture to cook, once the mixture starts boiling slowly stir in the corn mixture, saffron mixture and mix well and simmer on a low flame for about 5 mins.
  • Step 7. Keeping aside a few pistachios & almonds for garnish, add the rest to the prepared kheer.
  • Step 8. Let the kheer cool down to room temperature. Then keep it in a refrigerator to chill for about 1hour.
  • Step 8. Garnish the kheer with reserved pistachios, almonds and serve chilled.

Recipe of Custard Apple Kheer

  • Preparation Time 20 mins
  • Cooking time 40 mins
  • Serves. 6 portions 

Indian dessert recipes, chef Ashish Rai, Barbeque Nation, low calorie food


  • Custard Apple 5 nos (large)
  • Jaggery 100g
  • Cardamom powder
  • Broken green gram 1 cup (roasted)
  • Coconut milk 1 cup
  • Almond flakes 1 tbsp
  • Pistachios flakes 1 tbsp
  • Water 3-4 cups 



  • Step 1. Wash & peel the custard apple, separating the seeds and pulp. Discard the seeds and store the pulp in refrigerated condition.
  • Step 2. In a pressure cooker, place the roasted green gram and add 3 cups water, cook it till soft and mashy. (3 whistles)
  • Step 3. In a nonstick pan place the jaggery and cardamom powder and cook till the jaggrey melts.
  • Step 4. Add the cooked green gram & custard apple pulp to the jaggery mixture mix well, add coconut milk. Bring to a boil
  • Step 5. Garnish with nuts serve chilled.


Chef’s Tips: Khajoor ka gur adds better texture to the kheer and enhances the taste more than sugar cane jaggery.

Recipe of Dates and Walnut Kheer

low calorie food, Indian desserts, Indian sweets, Chef Ashish Rai


  • Fresh milk 1 liter
  • Dates ½ kg (deseeded and chopped)
  • Sugar ½ cup
  • Walnut ½ cup (chopped)
  • Oats 3 tbsp
  • Roasted Almond 4tbsp (chopped)
  • Fresh Cream 300ml
  • Water 2 cup



  • Step 1. In a nonstick pan Add dates and water and cook on a low flame till the dates turn soft. Allow the dates to cool. Then using a blender and make a fine paste adding 100 ml milk to the mixture.
  • Step 2. Heat the remaining milk in a pan and cook it on low flame add sugar and date paste and mix well.
  • Step 3. Add oats and half the quantity of crushed walnut and almond, bring to a boil.
  • Step 4. Cool the mixture and refrigerate it. While serving steer in the cream and garnish with remaining nuts.  
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