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Delicious dessert is something that no one would ever think twice about eating after a good lunch or dinner, and to make that scrumptious dessert, nutritionist and health coach Neha Ranglani provides recipes for a nutritious, tasty, and nourishing dessert that won't harm your health. These meals are both delectable and nourishing, satisfying appetites without compromising your health. "Dessert Reboot" provides a delectable alternative to indulging in naughty ingredients. So, here are some of the best recipes you can create at home and share with your family and friends.

Berry Panna Cotta

This berry Panna cotta with berry compote and stress-relieving ashwagandha is worth every spoonful. In summary, a pleasantly sweet and creamy panna cotta is ideal for dessert for two or a crowd. To prepare the berry panna cotta, combine 400 mL of thick coconut milk, 2 teaspoons agar agar powder, 1 teaspoon vanilla extract, 4 tablespoons jaggery syrup, 1 teaspoon ashwagandha powder, a pinch of salt, and 1/4 cup berry compote.

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All you need to do to make the berry panna cotta is Make a slurry of agar agar and 2 tablespoons of coconut milk and set aside. On a low-medium burner, heat the remaining milk, vanilla extract, ashwagandha powder, and jaggery syrup for 3-5 minutes, stirring constantly. After that, add the agar-agar slurry and heat for another minute, or until it begins to thicken. After that, Pour into bowls, leave to cool somewhat, and then place in the fridge for an hour or two to set. Finally, top it with some chopped berries or berry compote, and it's ready to eat.

Chunky Brownies

These chunky brownies are ultra-moist, massively chocolaty, dense, fudgy, and everything a chocolate lover could want—and even better because they don't include refined sugar, wheat, or oil. To make the chunky brownies, combine 1 cup oat flour, 12 cups nut butter, 12 cups apple sauce, 1/3 cup coconut sugar, 14 cups jaggery syrup, 14 cups cocoa powder, 2 tbsp plant-based milk, 12 tsp baking powder, 1 tsp maca powder, and 100 g dark chocolate.

Now, all you need to make the chunky brownies is, initially, After thoroughly combining the nut butter, apple sauce, coconut sugar, jaggery syrup, and milk Once it's nice and smooth, add the oat flour, cocoa powder, maca powder, and baking powder. Mix in about half of the dark chocolate. If the mixture is too thick, add an additional 1-2 tablespoons of milk. Place the remaining chocolate on top and pour into a baking tray that has been lined. After that, bake for 20 to 25 minutes at 180 °C in a preheated oven, or until a toothpick inserted into the center comes out clean. In order to cut it into squares, let it cool fully.

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Makhane ki kheer

When you are fasting for Navratri, Ekadashi, or Maha-Shivratri, this fiber-rich, veganized version of traditional Indian kheer is a no-brainer treat. It is a thick and creamy dessert that is adored by every member of the family. You need 500 ml of plant milk to produce the mouthwatering delicacy Makhane ki Kheer. 1 cup of makhana, 7-8 cashews, 3 tablespoons of jaggery syrup, 3-4 strands of saffron, 12 tablespoons of cardamom powder, 2 tablespoons of chironji seeds that have been soaked for 30 minutes, 1 tablespoon of shatavari powder, 1 tablespoon of vegan ghee, 2 tablespoons of pistachios, and 2 tablespoons of dried rose petals are the ingredients.

All you need to prepare this mouthwatering dish is Heat coconut oil in a container, then toast the makhanas till they are crispy. 14 cups of makhanas should be cooled before being ground into a coarse powder with cashews. The saffron should then be soaked in heated milk until it begins to develop color. Next, cook the milk along with the makhana, cashew powder, and jaggery syrup in a heavy-bottomed pan. Add the chironji seeds, prepared saffron milk, and shatavari powder after bringing the mixture to a boil. Next, simmer the mixture on a low to medium heat for 7 to 10 minutes until it begins to thicken. Last but not least, add the full makhanas, simmer for a further few minutes, and then extinguish the flame. Then garnish with pistachios and rose petals. You can serve it hot or cold.