Snack Attack: 3 tiffin snacks that are yummy (and healthy!)

Published On  March 3, 2017 By

Is it hard to get kids to eat healthy food over junk food? Yes. Is it hard to make healthy food tasty? Absolutely not. Parents today are a lot more cautious about their children’s food habits — and why wouldn’t they be? Given the slew of packaged food like cake, chips and sweets, it’s easy for them to be attracted to the spate of junk food that’s really, really unhealthy.

I am very particular about what my kids eat. Being a homemaker, I make the most of my free time by preparing healthy snacks for them. As a child, I remember my mother used to prepare a variety of goodies  chivda, laddoos, cakes. I’m sharing a few quick snack recipes that are healthy for kids and don’t take much prep time. You can make them on a weekend and store them in an airtight box for more than a week. 

Wheat Nankhatai

Wheat Nankhatai

Nankhatai is typically made with all purpose flour, but I’ve used wheat flour, which gives it a crumbly texture. Semolina is a great option too.

Ingredients

1¼ cup whole wheat flour 
½ cup Semolina
1 cup ghee (add more if the dough becomes dry)
¾ cup powdered sugar (add more if needed)
A pinch of baking soda 

Method

– Sift wheat flour and baking soda. Keep aside and add semolina to it.
– Combine ghee and sugar and to the dry ingredients to make a dough
– Rest the dough in a cool place for 20 minutes. After an hour, the dough might become dry, add 1-2 tbsp ghee.
– Make small balls of the dough and flatten them.
– Arrange on a greased baking tray and bake for 15-20 minutes or till the nankhatai turns golden.

Wheat laddoo 

Wheat ladoo or paushtik ladoo is my kids’ favourite snack. The main ingredient, apart from wheat, is dinka (edible gum). Dinka is very high in calcium and generates heat, so it is generally eaten in winters. 

Ingredients

2 cups wheat flour 
¼ cup khareek powder (dry date powder)
½ cup almond powder
¼ cup poppy seeds powder
½  cup poha
¼ cup eating gum (use only 2 tbsp in summers)
1½ cup powdered sugar 
1 cup ghee
½  cup desiccated coconut
1 tsp cardamom powder as per taste.

Method

– Roast wheat flour, almond and khareek powder separately in some ghee until golden brown.
– Dry roast the coconut and poppy seeds; keep aside.
– Fry the poha in a little bit of ghee. Mash it with your hand while making the laddoo mix.
– Fry the gum in some ghee and mash it with your hand when adding to the laddoo mix.
– Add all the ingredients including powdered sugar and remaining ghee in a mixing bowl.
– If the mixture feels dry, add a little ghee.
– Make laddoos of desired size.

Pound Cake

Pound Cake or sponge cake is a wonderfully rich and buttery cake with golden brown crust. It’s called so because
each main ingredient like sugar, flour, butter and eggs are used in a proportion of one pound. My recipe is a tad different, but tastes the same.

Ingredients

1¾ cups wheat flour 
2 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup powdered sugar
4 large eggs 
2 teaspoons vanilla essence
1 tbsp butter for greasing the tray
milk as required

Method

– Preheat oven to 180°C.
– Butter the baking tray. 
– In a large bowl add the eggs one at a time, mixing well after each addition. Add the vanilla extract. Keep aside.
– In another large bowl, add the butter and sugar. Cream the butter and sugar until the mixture turns white and fluffy. 
– Sift the dry ingredients and add them to the sugar and butter mixture. Add the egg mixture gradually. 
– If the batter becomes too thick, add a bit of milk.  
– Pour the batter into the pan and bake for about 30-40 minutes or until the cake is golden brown. 

Photo credits: Soni Khadilkar

Soni is based in Bahrain, and she blogs at Soni’s Kitchen. She got hooked to cooking as a child and would often help out her mother in the kitchen. She uses most of her time to bake, blog, click pictures and of course, try different food. She loves to share traditional recipes inspired from her mother, tried and tested by her family and friends.