Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup from prepared jamuns and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali and special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.

It makes a nice treat for people on festive celebrations. This is usually made for special occasions at home. It feels light and healthy but still very satisfying. The jamuns keeps well for many days which makes them perfect for gifting or storing.

About Dry Jamun

Dry jamun is a soft and spongy sweet made with jamun mix, then fried and rolled in powdered sugar. It comes out light and delicious, has nice golden brown colour. It has delicate flavour from the saffron and rose essence. It is little different from usual gulab jamun. Also the sugar syrup with saffron gives it a beautiful fragrance and colour.

This recipe is different from the regular gulab jamun we eat because it is coated with powdered sugar instead of being soaked in syrup. It just blends well with cardamom and saffron. You can add rose flavour if want, but recipe tastes good without it. It suits for festival days or when you want something different from usual jamun.

The jamuns should come out soft and spongy on the inside and have a nice crisp exterior. The dough texture is very important because if too dry it make hard jamuns and if too sticky they will break while frying. The powdered sugar coating gives it sweetness and makes it look tempting.

I usually make this when I want a special sweet to serve at celebrations. My family loves eating these warm. Instead of making regular gulab jamun again, this feel like a different idea to try.

Similar Recipes

• Sweet Potato Jamun Recipe
• Bread Gulab Jamun Recipe
• Gulab Jamun Recipe
• Jamun Cookies | Jamun Mix Cookies
• Milk Powder Gulab Jamun

Dry Jamun Ingredients

• Jamun mix - I used jamun mix for the dough. You can use khoya to make jamuns too.
• Water - I add water little by little to form a sticky dough and you can just replace water with milk if you prefer a rich jamun.
• Sugar - I used sugar for making the thick syrup and also for the outer coating. Extra sugar is needed for rolling.
• Oil - I used oil to deep fry the jamuns. Keep the flame on low to medium so that they fry evenly and turn golden.
• Ghee - I grease my palms with ghee before rolling the dough. It prevent sticking and make handling the dough so easy.
• Saffron - I use this for aroma and color. You can skip or add little turmeric for color. It is optional but gives lovely touch. 
• Rose essence - I add this for a delicate fragrance. Rose water or vanilla work just as well if you prefer.

How to make Dry Jamun Recipe Step by Step

1.Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.

2.Then measure and take it in a mixing bowl. Add water little by little.I used little less than ¼ cup water. You can replace water with milk too. I used 1 cup mix for these jamuns and used the rest for kofta curry.

3.It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying. Keep the dough aside for 15 minutes.

4.Take sugar in a pan, add water to it.

5.Let it boil, add saffron. Mix it for the sugar to dissolve quickly

6.Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.

7.Add rose essence and set aside to cool. Now after 15 minutes take the dough.

8.Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.

9.Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame. Add few balls , While frying do not touch the balls just swirl the oil using a ladle/spoon this way the jamuns will get evenly fried.

10.Keep swirling the oil and fry until golden brown in low medium flame.

11.Remove and drain in tissue paper.Leave in tissue paper for 2 minutes. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.

12.Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup

13.Take sugar in a dry mixer jar and grind it coarse.

14.Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve.

Serve warm or chilled.

Expert Tips

• Sieve well - I sieve the jamun mix to remove all lumps. Press any lumps with your fingers while sieving so the dough becomes smooth.
• Keep it sticky - I keep the dough sticky, not stiff. A stiff dough makes hard jamuns that cracks. M ix gently with your fingertips, do not knead it.
• Test temperature - I pinch a tiny piece of dough and add it to the oil first. If it rises slowly, the temperature is right. Lower the flame if it rises too fast.
• Don't touch - While frying I do not touch the jamuns at all. I just swirl the oil with a spoon so they fry evenly.
• Thick syrup - I make the sugar syrup thick and glossy like oil. Thin syrup will not coat properly so boils it down well.
• Soak properly - I soak the jamuns in warm syrup for an hour. This helps them absorb the flavour and stay soft inside.
• Powder coating - I grind the sugar to a slightly coarse powder before rolling. The jamuns should be completely dry before rolling.

Serving and Storage

Serve these warm or at room temperature, these jamuns taste great on its own or enjoy with tea or coffee. I like to serve it plain. These keep well in room temperature for about 1 week.

FAQS

1. Can I use regular sugar?

Yes you can but powdered sugar coat more evenly. Regular sugar might be grainy and rough.

2. What if my dough is too stiff?

Add a little more water and mix again. Stiff dough make them break while frying.

3. Can I use milk?

Yes milk makes them richer and softer. Use the same amount of milk as you would add for water.

4. My jamuns are breaking while frying?

The dough might be too stiff or the oil is too hot. Keep the dough sticky and oil at medium heat.

5. Can I make these without saffron?

Yes you can skip saffron if you don't have it. Rose essence alone give enough fragrance.

If you have any more questions about this Dry Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Dry Jamun Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Dry Jamun Recipe (Dry Gulab Jamun)

Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup from prepared jamuns and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali and special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.

Course Dessert

Cuisine Indian

Keyword diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, gulab jamun, sweet recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 20 jamuns

Calories 122kcal

Author Sharmilee J

Ingredients

• 1 cup jamun mix
• water as needed
• ⅓ cup sugar for outer coating
• oil to deep fry
• ghee to grease your palm

For the sugar syrup :

• 2 cups sugar
• 2 cups water
• 5 strands saffron

Instructions

• Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.
• Then measure and take it in a mixing bowl. Add water little by little. I used little less than ¼ cup water. You can replace water with milk too.
• It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff your jamuns will become dry and start to break while frying. Keep the dough aside for 15 mins.
• Take sugar in a pan, add water to it.
• Let it boil, add saffron. Mix it for the sugar to dissolve quickly.
• Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.
• Add rose essence and set aside to cool. Now after 15 mins take the dough.
• Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.
• Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature. If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame.
• Add few balls , While frying do not touch the balls just swirl the oil using a laddle / spoon this way the jamuns will get evenly fried, I saw this tip in a TV show. The jamun grows bigger while frying.
• Keep swirling the oil and fry until golden brown in low medium flame.
• Remove and drain in tissue paper. Leave in tissue paper for 2 mins. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
• Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup 🙂
• Take sugar in a dry mixer jar and grind it slightly coarse.
• Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve. Serve Dry Jamun warm or chilled.

Notes

• Sieve well - I sieve the jamun mix to remove all lumps. Press any lumps with your fingers while sieving so the dough becomes smooth.
• Keep it sticky - I keep the dough sticky, not stiff. A stiff dough makes hard jamuns that cracks. M ix gently with your fingertips, do not knead it.
• Test temperature - I pinch a tiny piece of dough and add it to the oil first. If it rises slowly, the temperature is right. Lower the flame if it rises too fast.
• Don't touch - While frying I do not touch the jamuns at all. I just swirl the oil with a spoon so they fry evenly.
• Thick syrup - I make the sugar syrup thick and glossy like oil. Thin syrup will not coat properly so boils it down well.
• Soak properly - I soak the jamuns in warm syrup for an hour. This helps them absorb the flavour and stay soft inside.
• Powder coating - I grind the sugar to a slightly coarse powder before rolling. The jamuns should be completely dry before rolling.

Nutrition

Serving: 25g | Calories: 122kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 90mg | Fiber: 0.01g | Sugar: 26g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.1mg

The post Dry Jamun Recipe appeared first on Sharmis Passions.

Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

This is usually made for Diwali and special occasions at home. It makes a nice treat for people on diet or with diabetes. It feels light and healthy but still very satisfying. The ladoos keeps well for many days which make them perfect for gifting or storing.

About Ragi Ladoo

Ragi ladoo is a simple sweet made with roasted ragi flour, ghee and cane sugar. The millet is first cleaned, roasted and then ground into fine flour, then mixed with sugar and shaped into balls. The cashews add a lovely crunch and richness to the ladoos.

The texture depends on how well you roast the ragi flour and how much ghee you add. If roasted properly and mixed well with ghee, the ladoos hold together nicely. The ragi gives a gentle nutty flavour which blends well with the sweetness. 

There are small variations that you can make, like use jaggery instead of cane sugar. Few even add nuts like almonds or coconut powder for extra richness. You can make it plain or different based on your preference. It is a flexible recipe which you can adjust based on what you like.

I usually make ragi ladoo when I want a healthy sweet for my family during special occasions. Instead of making same regular sweets again, this feels like a different idea to try. 

Similar Recipes

• Dry Fruit Laddu Recipe
• Aval Laddu | Poha Ladoo
• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Coconut Ladoo Recipe | Nariyal Ke Laddu Recipe
• Chapati Ladoo | Roti Ladoo

Ragi Ladoo Video

Ragi Ladoo Ingredients

• Ragi Flour - I used ragi flour as the main ingredient which is roasted until golden and fragrant. It gives a nutty flavour and makes the ladoos wholesome and nutritious.
• Cane Sugar - I used cane sugar for sweetness. You can also use powdered white sugar or jaggery based on your preference.
• Ghee - I added ghee to roast cashews and helps bind the mixture together nicely. Ghee gives the best flavour to the ladoos.
• Cashews - I used broken cashews fried until golden brown. The cashews add crunch and slight richness to each ladoo.
• Cardamom Powder - I add this for sweet aroma. It balances sweetness and gives good flavor.

How to make Ragi Ladoo Step by Step

1.Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.

2.Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.

3.Roast in low flame for 5-7 minutes so not burn the flour keep stirring.Cool down completely then add sugar to it.

4.Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.

5.Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.

Store in a dry container. Keeps well at least for a week

Expert Tips

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Serving and Storage

Serve this as healthy snack during the day or after meals as light sweet. These ladoos also go well as small energy snack. Store the ladoos in airtight container at room temperature. They stay good for about 2 to 3 days.

FAQS

1. Can I use store bought ragi flour?

Yes you can use ready made ragi flour if available. Roasting it lightly before using will give better flavor.

2. Can I add nuts?

Yes you can add chopped cashews or almonds. It will give crunch to the ladoo.

3. Can I skip roasting?

No, roasting brings out the aroma and nutty flavor of millet also makes grinding easier.

4. Why my ladoos are not holding shape?

If mixture feels dry you can add little more ghee. Then try shaping again and it will hold better.

5. Can I make them ahead for gifting?

Yes, you can make them ahead and store in airtight container. They keep well for a week so perfect for gifting.

If you have any more questions about this Ragi Ladoo Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ragi Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Ladoo

Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

Course Dessert, sweet

Cuisine Indian

Keyword cardamom powder recipe, ghee recipes, laddu, ladoo recipes, millet recipes, nuts recipes, ragi recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 ragi ladoos

Calories 182kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour
• ½ cup cane sugar
• ¼ cup ghee
• 1 and ½ tablespoon broken cashews
• ¼ teaspoon cardamom powder

Instructions

• Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.
• Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
• Roast in low flame for 5-7 minutes so not burn the flour keep stirring. Cool down completely then add sugar to it.
• Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.
• Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.
• Store in a dry container. Ragi Ladoo keeps well at least for a week.

Video

Notes

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 119mg | Fiber: 0.1g | Sugar: 11g | Vitamin C: 0.02mg | Calcium: 91mg | Iron: 1mg

The post Ragi Ladoo Recipe appeared first on Sharmis Passions.

Milk Poha also known as Doodh poha, Paal aval is a popular flattened rice preparation made in Gujarati household. It is made by a combination of flattened rice simmered in sweetened milk and garnished with nuts and dried fruits. This healthy dish is considered as an Indian cereal in many places. Doodh Poha Recipe (Milk...

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The post Doodh Poha Recipe (Milk Poha) appeared first on Yummy Tummy.

Picture roasted coriander seeds and dry fruit, ground coarse and lightly sweetened, with a warm, nutty crunch and a citrusy note from the toasted coriander, the way my mom makes it. Her Maharashtrian version comes together with makhana, almonds, cashews, and coconut, toasted separately and ground together with a pulse, not a puree, so every […]

The post Dhaniya Panjiri (Maharashtrian Coriander Seed Panjiri) appeared first on Ministry of Curry.

Paneer kheer, also known as paneer payasam or chena kheer, is a delicious and creamy Indian dessert made with milk, paneer (cottage cheese), sugar, cardamom powder and nuts. This simple kheer can be made in just 30 minutes, making it a perfect dessert when you want something rich and sweet. Learn how to make this...

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The post Paneer Kheer Recipe appeared first on Yummy Tummy.

Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Rava Laddu is one of the popular sweets that you can make for any festival. It is a quick and easy to make sweet and is one of the first few sweets I learned to prepare. I should admit it came out perfect in my first try itself so it is so special to me. Do try this easy Rava Laddu and enjoy!

About Rava Laddu

Rava Laddu is sweet semolina balls made using semolina or rava or sooji along with sugar, ghee, cardamom powder and nuts. Rava Laddu is also popularly known as Suji ke Laddu. Rava Laddu is one of the delicious laddu that you can make for any festival especially Gokulashtami or Krishna Jayanthi.

Rava Laddu is made using rava or sooji(cream of wheat), sugar, ghee, cashewnuts and flavored with cardamom. Basically Rava Laddu is nothing but sweet sooji balls with nuts and flavors.

"Krishnar Jayanthi / Gokulashtami" - The festival I look forward each year. The little footprints drawn gives the home a divine look. In hindu customs, it is believed that the footprints drawn brings little krishna home. Rava Laddu is made for Gokulashtami or any festive occasions like Diwali etc.

There are many variations to this easy Rava Laddu but I am sharing my family recipe which is easy, quick to make and tastes delicious. This Rava laddu can be tried even by beginners, its so easy and not that tricky too.

This recipe is from my mother who is making it for the past 30 years and it is a no fail recipe that any one can try. Beginners are always scared to try sweet recipes because of the consistency but this sweet is quick and easy to make with no consistency checks.

Similar Recipes

• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Ragi Ladoo
• Rava Payasam | Sooji Kheer
• Aval Laddu | Poha Ladoo
• Rava Pongal

Rava Ladoo Video

Rava Laddu Ingredients

• Rava / Sooji / Semolina - I have used store bought semi fine rava (upma rava) for this recipe.
• Sugar - Traditionally white sugar is added for Rava Laddu. You can alternate sugar with jaggery powder, or brown sugar and make sure to increase the quantity accordingly.
• Ghee - Use homemade ghee for best aroma and flavour. If using store bought ghee make sure it is fresh for best taste.
• Nuts - I have used cashew nuts broken fried in ghee, you can add almonds, pistachios or even raisins based on your choice.
• Cardamom - The best flavour for rava laddu is from cardamom so use freshly powdered cardamom powder.

How to make Rava Laddu Step by Step

1.Heat 1 teaspoon ghee to a pan. We need ¼ cup ghee for this recipe so take 1 teaspoon ghee from it for roasting.

2.Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.

3.Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.

4.To a mixer jar add ¾ cup sugar along with 2 cardamom. I peeled the skin and added, you can add it as such with skin too.

5.Powder the sugar very fine, set aside in a bowl.

6.Then transfer roasted rava to the same mixer jar.

7.Grind it to a semi coarse mixture.

8.Transfer powdered rava and sugar to a mixing bowl.

9.Mix until it is combined well.

10.Heat ¼ cup ghee in a tadka pan - add 2 tablespoon broken cashews.

11.Fry until golden. Switch off and remove from flame.

12.Then add fried cashews along with ghee to the mixing bowl.

13.Mix everything together, by this time it will look like bread crumbs. First mix with a spatula as it will be hot.

14.Then with your fingers mix it well, break lumps if any.

15.Shape them into rounds balls by pressing tight. Press it tight and form balls. Repeat to finish.

16. Rava Laddus are ready.

Store in an airtight container.

Expert Tips

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Variations

• You can add half and half ghee and milk if you are looking for a low fat version. After the milk is added quickly form them into balls, don't let it dry. If its dried add few drops of ghee and form into balls.
• The ghee version keeps well even for a week but for the milk version the shelf life is very less consume it within a day or two.
• You can add 2 tablespoon desiccated coconut, saute in ghee for 2 minutes then add it. Add 1 tablespoon ghee extra if adding coconut.
• Add ½ teaspoon rose essence and few drops pink food color to make rose rava laddu. Likewise you can try with other flavors of your choice too.
• You can also add raisins fry and add it. You can add almonds along with cashews too.

Serving & Storage

Serve it as a snack along with tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Rava Laddu keeps well for about 2-3 days in room temperature.

FAQS

1.Why is my laddu breaking while shaping?

If there is no enough moisture content then the laddu may break. So add little more ghee and start shaping. Warm ghee helps laddu to hold its shape well.

2.Can I made rava laddu using jaggery / cane sugar?

Yes you can make rava laddu with jaggery or cane sugar but make sure to use organic variety which is free from impurities as we have to add it as such.

3.What type of pan is best suited for making rava laddu?

You can use any heavy bottomed flat based pan or kadai to roast rava. But make sure not to burn it and stir at regular intervals.

If you have any more questions about this Rava Laddu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rava Laddu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions

📖 Recipe Card

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Rava Laddu Recipe | Rava Ladoo Recipe

Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Course sweet

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, laddu, ladoo recipes, Rava Ladoo / Rava Laddu, rava recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 laddus

Calories 167kcal

Author Sharmilee J

Ingredients

• 1 cup rava
• ¾ cup sugar
• ¼ cup ghee melted
• 2 nos cardamom
• 2 tablespoon cashew nuts broken

Instructions

• Add rava to a kadai and dry roast it until nice aroma comes and it turns slightly golden. Take care not to brown them, turn off heat, keep aside and allow it to cool.
• Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.
• Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.
• Powder the sugar very fine, set aside in a bowl. Then transfer roasted rava to the same mixer jar.
• Grind it to a semi coarse mixture. Transfer powdered rava and sugar to a mixing bowl and mix until it is combined well.
• Then add the fried cashews, cardamom powder. Add ghee.
• Mix everything together, by this time it will look like bread crumbs. With your hands form them into rounds balls by pressing tight.
• Press it tight and form balls. set aside. Store in airtight container.
• Enjoy Rava Laddu!

Video

Notes

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Nutrition

Serving: 40g | Calories: 167kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 1mg

The post Rava Laddu Recipe (Rava Ladoo) appeared first on Sharmis Passions.

Ashta cream recipe also known as Ishta , Qishta is a Middle Eastern clotted cream. This traditional cream is one of the key ingredient in many Middle Eastern desserts like Kunafa, Qatayef. Making this Ashta cream at home is easy and only needs 5 ingredients, no hours of simmering, no heavy equipments and less than...

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The post Homemade Ashta Recipe (Middle Eastern Clotted Cream, Qishta) appeared first on Yummy Tummy.

Peanut Sesame Ladoo is nutty flavoured sweet made by grinding roasted peanuts and sesame into a coarse powder and shaping them into balls. Peanut Sesame Ladoo is an instant sweet to make for snack & sweet cravings, also it is a guilt free snack. 

Peanut Sesame Ladoo is a no cook, healthy anytime snack compared to the packed junkies. This sweet comes together quickly, Ladoos keep well at room temperature for about a week, so you can make a batch ahead and have something wholesome to reach for instead of packaged snacks.

About Peanut Sesame Ladoo

Peanut Sesame Ladoo is a healthy snack option made using peanuts, sesame and jaggery. This is one of the melt in the mouth ladoos you can make in few minutes. The peanuts give a warm, earthy taste while the sesame adds toasted nuttiness that make the ladoos special.

The texture of these ladoos is not hard or brittle, but soft and slightly crumbly at the same time. This is because you mix the nuts with jaggery and then shape them while oil from the peanuts, sesame combine everything together. You can adjust how much you grind the mixture depending on your preference.

This ladoo is completely healthy to snack on, it has no added oil and no refined sugar. Also the jaggery gives natural sweetness and peanuts and sesame provide good fats and nutrients. You can make small batch or large quantity depending on how many you need.

I usually make a big batch of these during the weekend as my family finishes them quite quickly but you can store them for a week at room temperature and enjoy.

Similar Recipes

• Peanut Butter Recipe (Homemade Peanut Butter)
• Peanut Rice Recipe
• Peanut Ladoo Recipe | Peanut Laddu Recipe
• Peanut Butter Cookies Recipe
• Peanut Chaat Recipe

Peanut Sesame Ladoo Video

Peanut Sesame Ladoo Ingredients

• Peanuts - I use raw peanuts that you roast yourself to make the nutty base of the ladoos. You need to roast them until black spots appear and they start to crack, this brings out all the flavour.
• Sesame Seeds - I use white sesame seeds because they add a warm, toasted flavour and a slightly gritty texture to the ladoos. You need to roast them until golden brown and fragrant.
• Jaggery - I use jaggery for sweetness and it also binds the mixture and makes it possible to shape the ladoos. You need clean jaggery free from dirt or pieces.
• Cardamom - I add one whole cardamom pod because it bring out the flavour of the roasted nuts and add a subtle, warm spice that make the ladoos taste special.

How to make Sesame Peanut Ladoo Step by Step

1.To a fry pan add peanuts, dry roast until black spots appear here and there. It starts to crack out and becomes crisp in few minutes. Switch off.

2.Remove the skin, rub between your palms and remove. Now break open each peanut and remove the tiny part.(this step is purely optional but I recommend if you are going to give this peanut butter for kids), amma says its pitham not sure of what its called in english.Now the peanuts are ready.

3.Take sesame in a pan and roast till golden brown.

4.To a mixer jar add roasted and cleaned peanuts, sesame seeds and jaggery. Use clean jaggery free from dirt.

5.Add one whole cardamom. First grind it to coarse mixture. Do not run the mixie at a stretch, give intervals and run. Grind further and it will start to come together.

6.It will look greasy as the oil will start to come out. Stop grinding at this stage. Transfer this mixture to a plate. Mix it well, break the lumps.

7.Start shaping ladoo, take a fistful and start shaping

8.Make round balls and make the ladoos ready. Store in clean dry container.

Keeps well in room temperature itself for about a week.

Expert Tips

• Roasting - I roast them until black spots appear and they start to crack. This takes a few minutes and brings out all the flavour.
• Remove Peanut Skins - I usually break each peanut and remove the skin and the tiny inner part.
• Roast Sesame Golden - I toast the sesame seeds until they turn golden brown and become fragrant.
• Grind in Pulses - I don't run the mixer continuously, I give it intervals and run for few seconds, then stop and mix by hand.
• Stop When Greasy - I keep grinding until the mixture look greasy and start to come together. The oils from the peanuts help bind everything.
• Cool Before Shaping - I let the mixture cool on a plate for a few minutes before I start shaping. If it is too warm it become harder to shape into round balls.
• Store in Dry Container - I keep the finished ladoos in a clean, dry, airtight container. Moisture make them sticky so make sure your container is completely dry.

Serving and Storage

Serve ladoos at room temperature as a snack or after a meal and these keep well for about a week without refrigeration. I recommend eating them within the first few days as they taste best when fresh.

FAQS

1.Can I skip removing peanut skins?

Yes, you can skip it if you don't mind the skin. But removing them make the ladoos smoother and nicer in texture.With skin it gives a slightly bitter taste.

2.When to stop grinding?

Stop when the mixture starts looking slightly greasy and comes together when you press it. Don't grind too much as it can become a smooth paste because of the released oil.

3.Can I add ghee?

Yes, you can add a little ghee if you like. But it is not really needed as the peanuts release their own oil.

4.Can I make these ahead?

Yes, you can make them two or three days ahead and store in a dry container. They keep well at room temperature.

5.Do these ladoos need to be kept in the fridge?

No, refrigeration not needed. Room temperature storage keep them in the best condition and the fridge can make them hard.

If you have any more questions about this Peanut Sesame Ladoodo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Peanut Sesame Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Peanut Sesame Ladoo Recipe

Peanut Sesame Ladoo is nutty flavoured sweet made by grinding roasted peanuts and sesame into a coarse powder and shaping them into balls. Peanut Sesame Ladoo is an instant sweet to make for snack & sweet cravings, also it is a guilt free snack. 

Course Snack, sweet

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, how to make cardamom powder, jaggery recipes, laddu, ladoo recipes, peanut recipes, snack recipes, sweet recipes, virtual diwali party

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 ladoos

Calories 54kcal

Author Sharmilee J

Ingredients

• ¾ heaped cup peanuts
• ¼ heaped cup sesame seeds
• ¾ cup jaggery
• 1 whole cardamom

Instructions

• To a fry pan add peanuts, dry roast until black spots appear here and there. It starts to crack out and becomes crisp in few mins. Switch off.
• Remove the skin, rub between your palms and remove. Now break open each peanut and remove the tiny part. Now the peanuts are ready.
• Take sesame in a pan and roast till golden brown.
• To a mixer jar add roasted and cleaned peanuts, sesame seeds and jaggery. Use clean jaggery free from dirt.
• Add one whole cardamom .First grind it to coarse mixture. Do not run the mixie at a stretch, give intervals and run. Grind further and it will start to come together.
• It will look greasy as the oil will start to come out. Stop grinding at this stage. Transfer this mixture to a plate. Mix it well, break the lumps.
• Start shaping ladoo, take a fistful and start shaping.
• Make round balls and make the ladoos ready. Store in clean dry container.
• Keeps well in room temperature itself for about a week. Enjoy Peanut Sesame Ladoo!

Video

Nutrition

Serving: 40g | Calories: 54kcal | Carbohydrates: 13g | Protein: 0.03g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 0.03mg | Potassium: 1mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 0.002IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.1mg

The post Peanut Sesame Ladoo Recipe appeared first on Sharmis Passions.

Carrot halwa also known as Gajar Ka Halwa is a popular Indian sweet also known as carrot pudding made using carrots, sugar, ghee and fried nuts. Festive occasions like Diwali or any special occasions is not fulfilled without this wonderful sweet. Carrot halwa with condensed milk makes best tasting carrot halwa. This halwa taste amazing...

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The post Carrot Halwa Recipe appeared first on Yummy Tummy.

Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together. 

This is simple to make but need patience and constant stirring while it gets cooked. It is perfect for serving at special occasions or festive season celebrations, and you can make it ahead too. This is different from regular wheat halwa because ragi gives it a gentle flavour and smooth texture.

About Ragi Halwa

Ragi Halwa is an instant version that can be made quickly. Traditionally ragi halwa is made by soaking whole ragi grain overnight, extracting milk from it then the milk is mixed with sugar syrup cooked till halwa consistency just like we make wheat halwa. As it cooks, the colour slowly darken from pale cream to deep brown.

This recipe is special of the simple ingredients used. Just ragi, ghee, jaggery and cashews. But even with just very few ingredients, the flavour comes out so rich. Some people use whole ragi grains instead of flour because they get more milk from it.

I usually make this on special occasions. My family always finish it quickly because it taste warm and homemade.

I wanted to try Ragi Halwa a quick version which does not take much time. So tried with ragi flour and jaggery syrup, had no hope even till the last 5 mins of kindufying but then when I tasted a spoon it was soo yum. Amma awed and said super yayy!!

The first time I tasted ragi halwa was at Ananda's restaurant we didn't order it they just gave a small bowl full for mittu but as usual we ended up finishing it up. From that time I had this halwa in my totry list and so glad that I nailed it the first time itself.

I was soo happy not only because it turned out great, trust me mittu who is not fond of any halwa loved it so much inspite of me telling her that its ragi halwa. So my picky eater approved Ragi Halwa Recipe this is  so do try and let me know.

Similar Recipes

• Mango Halwa Recipe
• Bread Halwa Recipe
• Milk Halwa Recipe | Paal Halwa Recipe
• Chana Dal Halwa Recipe
• Moong Dal Halwa

Ragi Halwa Ingredients

• Ragi Flour - I use ragi flour to make the base of the halwa. It has a mild, earthy flavour that works really well with jaggery and ghee. 
• Water - I add water to extract the ragi milk, this is the most important step. Then I add more water later when cooking the milk. 
• Jaggery - I just added jaggery for sweetness as it give a natural caramel taste. 
• Ghee - I used ghee for frying the cashews first, then add more slowly while cooking. 
• Cashews - I fry broken cashews in ghee until they turn golden brown. These add crunch and flavour.

How to make Ragi Halwa Step by Step

1.To a mixing bowl - add ragi flour, add water to it.

2.Whisk it well without lumps. Transfer to mixer jar and pulse it few times.Transfer the mixer to a muslin cloth

3.Squeeze well to extract milk. I extracted just once.If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside. To a pan add jaggery.

4.Add water to it

5.Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.

6.Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.Now add the extracted ragi milk.

7.Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.

8.Add jaggery syrup at this stage. Keep stirring and cooking.

9.Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The colour will slowly change to dark shade.

10.Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at time.It will absorb the ghee.

11.Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.

12.Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage.

Serve warm!

Expert Tips

• Stir constantly - I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract milk - I squeeze muslin cloth really firmly to get as much milk as possible. 
• Add ghee slowly - I add the ghee little by little, just a spoonful at a time because the mixture need time to absorb it. 
• Check the consistency - I watch for when the halwa starts to leave the sides of the pan and stop absorbing the ghee. 
• Use Low Flame - I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Fry cashews - I fry the cashews while the halwa is still cooking on the stove. 

Serving and Storage

Serve this halwa warm or at room temperature for best texture and flavour. Store leftovers in airtight container for two to three days. For longer storage, refrigerate and warm gently before serving.

FAQS

1.Can I use whole ragi?

Yes, you can use whole ragi also, You may get more milk when you extract from while ragi grain and so may need little more ghee.

2.How do I know the ragi milk is ready?

It should be thin and slightly creamy, not too watery.

3.Can I reduce the ghee?

Yes, add ghee little by little so that you can reduce the usage of ghee.

4.Can I use white sugar?

Yes you can add regular white, but jaggery gives the best flavour and deep colour to the halwa.

5.What if the halwa is thin?

You must keep cooking on low flame while stirring until it thickens and comes together. Extract milk properly don't add too much water while extracting.

If you have any more questions about this Ragi Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Halwa Recipe

Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together. 

Course Dessert

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, halwa, jaggery recipes, millet recipes, nuts recipes, ragi recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 315kcal

Author Sharmilee J

Ingredients

• ¼ cup ragi flour
• 5 whole cashews broken
• ⅛ cup ghee

For making jaggery syrup:

• ¼ cup jaggery
• ½ cup water
• 1 ½ cups water

Instructions

• To a mixing bowl - add ragi flour, add water to it.
• Whisk it well without lumps. Transfer to mixer jar and pulse it few times. Transfer the mixer to a muslin cloth.
• Squeeze well to extract milk. I extracted just once. If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside.
• To a pan add jaggery. Add water to it.
• Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.
• Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.
• Now add the extracted ragi milk. Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.
• Add jaggery syrup at this stage. Keep stirring and cooking.
• Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The color will slowly change to dark shade.
• Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at  a time. It will absorb the ghee.
• Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.
• Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage. Enjoy Ragi Halwa!

Notes

• Stir constantly - I keep stirring the ragi milk on low flame or it will form lumps and stick to the bottom. 
• Extract Milk Well - I squeeze the muslin cloth really firmly to get as much milk as possible. 
• Add Ghee Slowly - I add the ghee little by little, just a spoonful at a time because the mixture need time to absorb it. 
• Check the consistency - I watch for when the halwa starts to leave the sides of the pan and stop absorbing the ghee. 
• Use Low Flame - I always cook on low to medium-low flame so nothing burn or stick to the bottom. 
• Fry cashews - I fry the cashews while the halwa is still cooking on the stove. 

Nutrition

Serving: 100g | Calories: 315kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 16mg | Potassium: 137mg | Fiber: 0.1g | Sugar: 25g | Vitamin C: 0.01mg | Calcium: 118mg | Iron: 2mg

The post Ragi Halwa Recipe appeared first on Sharmis Passions.

Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments. 

Even though you are using very basic things like chana dal, ghee, sugar, and milk, the halwa tastes so rich and special. This halwa comes together in about an hour and a half, and it is not difficult at all. You can make this for sudden celebration or when guests arrive because it comes together so quickly, and everyone just love it.

About Chana Dal Halwa

Chana Dal Halwa is a traditional Indian sweet halwa that made by cooking ground chana dal paste with ghee until it turn golden and fragrant, then you combine with milk and sugar syrup. The halwa gets its name from chana dal, which is split chickpea dal that has this mild, slightly nutty flavour that makes it different from other halwa recipe.

The texture of this halwa is so wonderful. The cooked dal paste brings flavour  and continuous stirring to make it smooth and creamy. The halwa is golden in colour from the saffron, and it also adds warm flavour and rich taste to the dish. 

You can adjust this halwa based on your taste preference, you can make it sweeter by adding extra sugar or you can prefer it less sweet by using less sugar. The saffron is the key ingredient in this recipe and you really shouldn't skip it because it has special flavour that makes the whole halwa taste different. 

I usually make this on festive occasions or when I want to try something different from the regular halwa that I make at home. My family love it because the texture is so soft and tasty, also feels something impressive but simple.

Similar Recipes

• Bread Halwa Recipe
• Mango Halwa Recipe
• Milk Halwa Recipe | Paal Halwa Recipe
• Moong Dal Halwa
• Ragi Halwa

Chana Dal Halwa Video

Chana Dal Halwa Ingredients

• Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
• Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
• Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
• Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want. 
• Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special. 
• Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer. 
• Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.

How to make Chana Dal Halwa RecipeStep by Step

1.Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.

2.Grind it to a slightly coarse paste, Set aside. Soak saffron in warm milk, mix well and set aside. To a kadai or pan  add half of ghee to it add ground paste.

3.Keep cooking in low flame, first its lumpy slowly it will crumble like shown below, keep sauteing in low flame until  golden and raw smell of chana dal leaves.

4.Add milk,saffron milk and water to it.

5.Mix well and cook covered for few minutes.

6.Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become goey.

7.Slow it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.

8.Add cardamom powder and chopped almonds. Mix well and switch off.

Serve hot or warm with a generous sprinkle of chopped almonds. Delicious melt in the mouth chana dal halwa ready. Serve hot or warm!

Expert Tips

• Heavy Kadai - Use a heavy bottomed pan or kadai for this halwa because it prevents the mixture from sticking and burning at the bottom. 
• Toast the Dal - Toast the grind chana dal paste in ghee on low flame until it turn golden for flavour.
• Keep Stirring - Stir at intervals while cooking, regular stirring make sure the halwa cook evenly and the texture come out smooth.
• Add Ghee Right - Add the remaining ghee when the mixture starts to thicken after you add sugar, this really helps to make it soft and creamy. The ghee brings everything together at this stage.
• Cook Till Ball - Cook until the halwa starts to leave the side of the pan and roll like a ball when you stir it. 
• Serve Warm - Serve Chana Dal Halwa while warm because the texture is so soft and creamy at that temperature. 

Serving and Storage

Serve this Halwa warm or hot with chopped almonds on top, It can be kept at room temperature for one day. You can refrigerate for three days and reheat before serving. When reheated, ghee will come out little which makes it soft again.

FAQS

1.Can I skip saffron in this?

You can skip it, but it really makes a big difference to the colour and flavour to the halwa.

2.Can I reduce ghee quantity?

You can reduce little but not too much. Ghee gives texture and shine to the halwa.

3.Why my halwa is sticky?

It may not be cooked fully. Keep cooking and stirring until it leaves sides of pan.

4.Can I skip cardamom?

Yes, cardamom is optional and you can skip it, but it does add warm flavour that go well with the saffron.

5.How long can I store this halwa?

You can simply keep it in an airtight container at room temperature and it stay fresh for like two to three days. 

If you have any more questions about this Chana Dal Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chana Dal Halwa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chana Dal Halwa

Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments. 

Course Dessert, sweet, sweets

Cuisine Indian

Keyword chana recipes, dal recipes, diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, halwa, sweet recipes, virtual diwali party

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 3 people

Calories 367kcal

Author Sharmilee J

Ingredients

• ½ cup chana dal
• ⅛ cup ghee
• ½ cup sugar
• ½ cup milk + 1 tablespoon
• 10 strands saffron
• a tiny pinch cardamom powder (optional)
• 2 tablespoon almonds chopped

Instructions

• Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.
• Grind it to a slightly coarse paste. Set aside.
• Soak saffron in warm milk, mix well and set aside.
• To a kadai or pan  add half of ghee to it add ground paste.
• Keep cooking in low flame, first its lumpy slowly it will crumble, keep sauteing in low flame until  golden and raw smell of chana dal leaves.
• Add milk, saffron milk and water to it. Mix well and cook covered for few mins.
• Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become gooey.
• Slowly it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.
• Add cardamom powder and chopped almonds. Mix well and switch off.
• Serve Chana Dal Halwa hot or warm with a generous sprinkle of chopped almonds.

Video

Notes

• Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
• Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
• Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
• Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want. 
• Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special. 
• Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer. 
• Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.

Nutrition

Serving: 100g | Calories: 367kcal | Carbohydrates: 57g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 21mg | Potassium: 168mg | Fiber: 8g | Sugar: 36g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg

The post Chana Dal Halwa Recipe appeared first on Sharmis Passions.

Muttai Mittai as it is popularly known is egg sweet made using few ingredients which includes milk, sugar, ghee and eggs. It originated from a sweet shop named Syed Sweets in Villupuram district. Muttai Mittai suddenly gained attention worldwide after it became viral in social media. Here I have shared the authentic muttai mittai recipe, do try and enjoy at home.

Traditionally this sweet is prepared for weddings, special occasions and festivals. It became very popular as it was virally circulated in social media and loved by many food lovers. Do try this muttai mittai and enjoy!

About Mutta Mittai

'Muttai' in tamil means Egg and 'Mittai' means candy so Muttai Mittai translates to Egg Sweet or Egg Candy. Muttai Mittai is famous in Senji (Gingee) and Appampattu in Villupuram district of Tamil Nadu. Traditionally, the sweet was made at home and sold within the local community.

Syed Sweets a sweet shop based in Appampattu first introduced this sweet. This sweet is known for its richness, soft and slightly chewy texture. As the name, this sweet's traditional preparation is particularly associated with egg and sugar as main ingredients.

When I saw this sweet in Instagram and my friend wowing about the taste of this sweet I was too tempted and bought it from a local shop. But the essence flavour was too dominating that I didn't like it at all. Later found that the one I tasted was not authentic hence did not have the perfect taste.

Fast forward few months again I started to crave for this sweet, so thought to try it myself. So I checked youtube video of the sweet shop making this sweet and tried it. I made homemade khoya and tried, oh my god it tasted so delicious. All of us at home loved it so much that it got over in no time.

Saffron and cardamom powder hides the egg flavour so even those who don't like eggs will like this sweet and my daughter is a proof for it. The recipe does not use any flour so it is a gluten free sweet.

Similar Recipes

• Kadalai Urundai (Peanut Candy)
• Egg Chapathi | Mutta Chapathi
• Muttai Kulambu | Egg Kuzhambu
• Egg Poriyal | Muttai Podimas | Egg Stir Fry
• Butter Biscuit

Muttai Mittai Ingredients

• Milk - Use full cream milk to make khoya. Each variety of milk yields khoya measure differently so it is best to measure khoya in grams and use it for the recipe.
• Eggs - Use eggs in room temperature. I would suggest to use white eggs for this sweet. Country eggs flavour may be too dominant.
• Sugar - White granulated sugar is used for this recipe.
• Flavouring - Saffron and cardamom powder is used as flavouring for this sweet.
• Ghee - Ghee adds richness and gives more moist texture to this sweet.

How to make Muttai Mittai Recipe Step by Step

Homemade Khoya Preparation

1.Take a heavy bottomed kadai, add 1 ½ liters full cream milk. Let it boil. Keep mixing and scraping the sides.

2.Simmer and let it thicken.

3.It took me almost 1 ½ hours for making khoya. I made khoya the previous day and made mutti mittai the next day. You can even use store bought readymade unsweetened khoya.

Preparing saffron milk and cake tin

4.Soak a tiny pinch saffron in 1 tablespoon warm milk, Set aside.

5.Lay parchment paper inside a 6X6 inches cake tin. Brush with ghee on all sides.

Cooking khoya with sugar

6.To a kadai add 200 grams khoya, 125 grams sugar, ⅛ teaspoon cardamom powder and soaked saffron milk.

7.Heat it up and start cooking in low flame. Cook until sugar dissolves completely and it becomes goey like this. Switch off and cool down for 5-7 minutes.

Mixing with eggs, ghee

8.Now transfer the mixture to a mixing bowl. When it is still warm, add 3 eggs one at a time and whisk it well.

9.Make sure to have the mixture warm while you add eggs. At the same time it should not be very hot.

10.After all the 3 eggs are added, whisk it well to make it lump free. Finally add 3 tablespoon (around 40 grams) ghee. Preheat oven at 150 deg C for 10 minutes.

11.Whisk it well and set aside.

Baking muttai mittai

12.Transfer the batter to the cake tin.

13.Bake in preheated oven at 150 DEG for 30-35 minutes.

14.Cool down for a while then remove from cake tin.

15.Cool down completely then cut into pieces.

16.Muttai Mittai is ready!

Enjoy!

Expert Tips

• Preparing khoya - I used full cream milk so got around 340 grams of khoya for 1.5 liters of milk. So I measured 200 grams and used it for the recipe. All 1.5 liters of milk does not yield the same measure of khoya, it varies depending on the fat content in milk. You can choose to buy unsweetened khoya or make your own.
• Flavouring - You can skip saffron but I recommend adding as it gives richness to the sweet.
• Mixing - Make sure the cooked khoya sugar mixture is warm and not hot while you add eggs.
• Baking - Check it by inserting a tooth pick in the center around 30 minutes, it it comes out clean then it is done, also it should have a golden brown top. Else bake for few more minutes. Each oven is different, so keep an eye.
• Slicing - Slice it once it completely cools.

Serving and Storage

Enjoy muttai mittai warm or cold. It keeps well in room temperature for 2 days and in fridge for about a week. However the taste is best when it is fresh so consume it within few days of making.

FAQS

1.Why it is called muttai mittai and other names for it?

It i made with egg as one of the main ingredient hence called as muttai mittai. It is also known as egg sweet, egg burfi, senji mutta mittai, senji egg sweet etc.

2.Can I make it eggless?

No the authentic taste and texture of muttai mittai comes only if we use eggs so I don't recommend making the sweet without eggs.

3.What does Muttai Mittai taste like?

It has a rich, sweet taste with a mild egg, milk flavour. The texture is soft, slightly chewy.

4.Why did my Muttai Mittai become hard?

Overcooking can make the sweet hard. Cook it only until sugar dissolves and bake only till the mentioned time, do not overcook or overbake.

5.Can I use brown sugar or jaggery instead of white sugar?

You can experiment with other sweeteners, but the colour, flavour and texture will change. White sugar gives a more traditional result.

If you have any more questions about this Muttai Mittai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Muttai Mittai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mutta Mittai Recipe

Muttai Mittai as it is popularly known is egg sweet made using few ingredients which includes milk, sugar, ghee and eggs. It originated from a sweet shop named Syed Sweets in Villupuram district. Muttai Mittai suddenly gained attention worldwide after it became viral in social media. Here I have shared the authentic muttai mittai recipe, do try and enjoy at home.

Course Baking, sweet

Cuisine Indian

Keyword sweet recipes

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

To make khoya

• 1 ½ litres milk or 200 grams unsweetened khoya

To make muttai mittai

• 125 grams granulated white sugar
• 3 eggs
• ⅛ teaspoon cardamom powder
• 1 tiny pinch saffron
• 1 tablespoon warm milk

Instructions

• Take a heavy bottomed kadai, add 1 ½ liters full cream milk. Let it boil. Keep mixing and scraping the sides.
• Simmer and let it thicken.
• It took me almost 1 ½ hours for making khoya. I made khoya the previous day and made mutti mittai the next day. You can even use store bought readymade unsweetened khoya.
• Soak a tiny pinch saffron in 1 tablespoon warm milk, Set aside.
• Lay parchment paper inside a 6X6 inches cake tin. Brush with ghee on all sides.
• To a kadai add 200 grams khoya, 125 grams sugar, ⅛ teaspoon cardamom powder and soaked saffron milk.
• Heat it up and start cooking in low flame. Cook until sugar dissolves completely and it becomes goey like this. Switch off and cool down for 5-7 minutes.
• Now transfer the mixture to a mixing bowl. When it is still warm, add 3 eggs one at a time and whisk it well.
• Make sure to have the mixture warm while you add eggs. At the same time it should not be very hot.
• After all the 3 eggs are added, whisk it well to make it lump free. Finally add 3 tablespoon (around 40 grams) ghee. Preheat oven at 150 deg C for 10 minutes.
• Whisk it well and set aside.
• Transfer the batter to the cake tin.
• Bake in preheated oven at 150 DEG for 30-35 minutes.
• Cool down for a while then remove from cake tin.
• Cool down completely then cut into pieces.
• Muttai Mittai is ready!
• Enjoy!

Notes

• Preparing khoya - I used full cream milk so got around 340 grams of khoya for 1.5 liters of milk. So I measured 200 grams and used it for the recipe. All 1.5 liters of milk does not yield the same measure of khoya, it varies depending on the fat content in milk. You can choose to buy unsweetened khoya or make your own.
• Flavouring - You can skip saffron but I recommend adding as it gives richness to the sweet.
• Mixing - Make sure the cooked khoya sugar mixture is warm and not hot while you add eggs.
• Baking - Check it by inserting a tooth pick in the center around 30 minutes, it it comes out clean then it is done, also it should have a golden brown top. Else bake for few more minutes. Each oven is different, so keep an eye.
• Slicing - Slice it once it completely cools.

The post Muttai Mittai Recipe appeared first on Sharmis Passions.

Looking for easy Raksha Bandhan sweets? This festive collection includes 15 homemade Indian sweets that are simple, delicious and suitable

The post 15 Easy Raksha Bandhan Sweets | Quick Homemade Rakhi Recipes appeared first on Chitra's Food Book.

Besan Barfi is a delicious melt in mouth sweet made by cooking besan flour with ghee, sugar syrup then cutting them into squares. The flavour comes from nutty besan flour, cardamom powder and garnish of nuts makes it look special and tastes even better. 

This easy and quick sweet is perfect for special occasions when your busy schedule doesn't allow much time for cooking. The result is soft sweet that everyone loves as it melts in the mouth and doesn't feel heavy at all. Once cooled completely, it stores well for a couple of days.

About Besan Barfi

Besan Barfi is a traditional Indian sweet that people make for special occasions. This sweet is soft melts in your mouth without being heavy or sticky. The flavour is warm and rich because of cardamom powder mixed through it.

It has a golden brown colour from roasted besan, which gives it deeper, richer taste. Also the texture is tender and smooth, not grainy at all. It tastes smooth with ghee and sweetness from the sugar syrup.

You can adjust sweetness based on what you prefer, some people like it more sweet and some want less. This recipe works with white sugar or unrefined sugar, both give different taste but comes out good. Some add extra nuts on top and some skip it completely, it depends on your choice.

I usually make this barfi during festival season and it comes out perfect every time if you follow all the steps carefully. My family loves eating these because they tastes so good and not too sweet.

Similar Recipes

• Besan Ladoo Recipe (Besan Laddu)
• Besan Toast | Bread Besan Toast
• Carrot Barfi Recipe
• Besan Flour Murukku | Kadalai Maavu Murukku
• Beetroot Burfi Recipe

Besan Barfi Ingredients

• Besan Flour - I use one cup of besan flour as the base. Sieving avoid lump formation while roasting so flour stay smooth.
• Ghee - I use ghee for roasting besan and more for greasing the pan. Ghee gives richness and helps barfi melt and enhances the taste.
• Sugar - I use sugar for making syrup, you can use regular white sugar or unrefined sugar.
• Water - I use water for making sugar syrup. Water helps sugar dissolve and reach the right consistency.
• Cardamom Powder - I add cardamom powder for flavour and aroma. It blends beautifully with besan and makes barfi taste special.
• Almonds - I chop almonds and sprinkle on top before it cool. Nuts add crunch and make barfi look nice.

How to make Besan Burfi Step by Step

1.Take besan flour and sieve it once. Set aside.

2.To a pan add ghee heat it, then add sieved besan flour.

3.Keep cooking in low flame for about 20 minutes. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.

4.Grease the pan with ghee and set aside.In another pan add sugar and water.

5.Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.

6.Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.

7.Once you add it do not delay mix it well. It will start to thicken.

8.Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.

9.When it is still warm, mark pieces. After cooling down completely, cut over the marked line.cut into small squares. They are soft when warm, once it cools down it will be perfect to bite.

Enjoy!

Expert Tips

• Sieve Besan - I sieve besan flour once before roasting because it avoids lump formation. Sieving makes flour light and smooth.
• Roast Slowly - I roast besan flour in low flame till the raw smell goes. 
• Aroma - If the raw smell is there, besan is not roasted enough and it gives raw taste to burfi. 
• Check Sugar Syrup - I keep checking sugar syrup and once it reaches one string consistency I switch off, exact consistency is important.
• Mix Quickly - Once you add sugar syrup to besan mixture, mix well immediately because the mixture thickens fast. 
• Press While Warm - I transfer mixture to greased pan and sprinkle nuts on top while still warm. Press it slightly so the nuts stick well.
• Mark While Warm - Mark the pieces with knife while barfi is still warm, pieces come out clean. 
• Cool Completely - Barfi soft when warm but once it cools completely it hardens.

Serving and Storage

Serve Besan Barfi as sweet after meal or during tea time snack. It tastes best when it comes to room temperature because you get perfect texture and flavour. Store in airtight container and it stays fresh for three to four days in cool place. You can keep pieces separate with parchment paper in between so they don't stick together and stay nice.

FAQS

1.Can I use white sugar instead?

Yes you can use regular white sugar and it works fine. Unrefined sugar gives little different taste but both type work for this recipe.

2.Why my burfi comes out very hard?

Overcooking the sugar syrup make burfi very hard so switch off exactly after one string consistency. Do not overcook or it become difficult to bite.

3.How long they stay fresh?

Store in airtight container and they stay fresh for couple of days. Keep away from moisture because that make them soft and stick together.

4.Can I skip cardamom powder?

You can skip it but cardamom add nice flavour and aroma. Without it barfi tastes a bit plain so I recommend using it.

5.Why my barfi have wavy pattern on top?

This happens when you delay while handling and not mix quickly when syrup added. Mix well then switch off and pour immediately into greased pan for smooth top.

If you have any more questions about this Besan Barfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Besan Barfi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Besan Barfi Recipe (Besan Burfi)

Besan Barfi is a delicious melt in mouth sweet made by cooking besan flour with ghee, sugar syrup then cutting them into squares. The flavour comes from nutty besan flour, cardamom powder and garnish of nuts makes it look special and tastes even better. 

Course sweet, sweets

Cuisine Indian

Keyword barfi, burfi, cardamom powder recipe, diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 small pieces

Calories 125kcal

Author Sharmilee J

Ingredients

• 1 cup besan flour
• ¼ cup ghee
• ¼ teaspoon cardamom powder
• 1 tablespoon chopped almonds

For making sugar syrup:

• ¾ cup sugar
• ⅓ cup water

Instructions

• Take besan flour and sieve it once. Set aside.
• To a pan add ghee heat it, then add sieved besan flour.
• Keep cooking in low flame for about 20 mins. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming. Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
• Grease the pan with ghee and set aside. In another pan add sugar and water.
• Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.
• Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.
• Once you add it do not delay mix it well. It will start to thicken.
• Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.
• When it is still warm, mark pieces. After cooling down completely, cut over the marked line. Cut into small squares. They are soft when warm, once it cools down it will be perfect to bite. Enjoy Besan Barfi!

Notes

• Sieve Besan - I sieve besan flour once before roasting because it avoids lump formation. Sieving makes flour light and smooth.
• Roast Slowly - I roast besan flour in low flame till the raw smell goes. 
• Aroma - If the raw smell is there, besan is not roasted enough and it gives raw taste to burfi. 
• Check Sugar Syrup - I keep checking sugar syrup and once it reaches one string consistency I switch off, exact consistency is important.
• Mix Quickly - Once you add sugar syrup to besan mixture, mix well immediately because the mixture thickens fast. 
• Press While Warm - I transfer mixture to greased pan and sprinkle nuts on top while still warm. Press it slightly so the nuts stick well.
• Mark While Warm - Mark the pieces with knife while barfi is still warm, pieces come out clean. 
• Cool Completely - Barfi soft when warm but once it cools completely it hardens.

Nutrition

Serving: 25g | Calories: 125kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 7mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg

The post Besan Barfi Recipe (Besan Burfi) appeared first on Sharmis Passions.

Sweet Potato Gulab Jamun Recipe with step by step pictures. Its really an easy recipe with simple ingredients like boiled mashed sweet potatoes, plain flour, sugar, cardamom. These melt in mouth sweet potato jamun taste so delicious and melt in mouth. Sweet Potato Gulab Jamun Gulab Jamuns! I have a serious addiction to these beauties....

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The post Sweet Potato Gulab Jamun Recipe appeared first on Yummy Tummy.

If you love soft and creamy milk peda, but don't want to spend hours simmering milk, this instant malai peda is perfect for you. It can be made in just 30 minutes using simple ingredients like condensed milk, milk powder, milk, lemon juice and corn starch.  Malai Peda using Condensed Milk This is one of...

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The post Malai Peda using Condensed Milk appeared first on Yummy Tummy.

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

This halwa takes a little time as milk has to cook down slowly, but the end result is worth the wait. Adding curd while cooking gives that grainy touch, and ghee adds the smooth finish. You can make it for festivals, small family treats or even when you want something traditional and comforting.

About Milk Halwa

Milk halwa is made by simmering milk until it becomes thick, then adding sugar, rava, curd, and ghee to get a rich taste and texture. The curd makes the milk split slightly giving it a grainy look, while ghee blends in and later starts oozing at the sides when it is ready. This slow process is what builds the flavor and perfect texture.

This sweet is liked in many parts of India, but each place makes it in their own way. Some add khoya for a quicker version but slow cooking milk gives more flavor. The texture is smooth with small grains and the taste is sweet but not heavy. The regional variations also add interesting twists in spices or nuts.

You can adjust the richness by adding more or less ghee, or use white sugar instead of cane sugar if you like a more white color halwa. For sweeter version, you can also add more sugar. This dessert is something I always like to make because it feels warm and traditional.

I usually make this milk halwa recipe for festivals or when guests come. It's one of those dishes that bring people together and makes celebrations happy. Milk Halwa can be prepared in very less time. I love thirattipal so when I was telling about this to my friend, she suggested me to try this Milk Halwa as this tastes just like thirattipaal or paalkova.

As gokulashtami is nearing thought to post this Milk Halwa. This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.

Paal Halwa Video

Milk Halwa Ingredients

• Full cream milk - I made this using full cream milk for a rich and creamy texture. You can use regular milk if you want but it won't come out as thick or rich. This is the main base of the halwa.
• Sugar - I have used white sugar for sweetness. You can use cane sugar or brown sugar too for a more healthy version.
• Sooji (semolina) - I have added sooji to help thicken the halwa. You can't skip this as it absorbs moisture and adds a bit of grainy texture which is nice.
• Curd - I used fresh curd to split the milk and get that grainy texture. This makes the halwa different from smooth milk sweets. If you don't have fresh curd, store-bought works fine too.
• Ghee - I made this with little ghee comparatively, add ghee little by little while cooking to make the halwa soft and glossy. It adds richness and good aroma.
• Cardamom powder - I have just added a small pinch for flavor and fragrance.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Badam halwa
• Thirattipaal
• Paalkova

How to make Milk Halwa Step by Step

1.Boil 2 cups full cream milk.

2.Simmer for 5 minutes.

3.Add 2 tablespoon rava(sooji).

4.Keep stirring to avoid lumps.

5.Cook until rava turns soft.

6.Now add ½ cup sugar.

7.Add 2 tablespoon thick curd.

8.Cook until it starts to thicken.

9.It will start to thicken so keep stirring. Cook in low medium flame.

10.Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.

11.Keep cooking, adding ghee in interval.

12.And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.

13.Leaves sides of the kadai.

14.Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.

15.Give a quick mix and switch off. After cooling down the texture will become more grainy.

Paal halwa is ready!

Expert Tips

• Simmer - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Serving and Storage

You can serve milk halwa warm or in room temperature. It taste nice as a dessert after lunch or dinner, and also as a sweet snack with tea or coffee. If you have any leftover halwa, keep it in a clean box and store in fridge for 3-4 days. You can warm it little before eating, or even eat it cold also.

FAQS

1.Can I skip curd?

No, curd is what gives the nice grainy texture. Without it, halwa will turn smooth.

2.Can I make this with khoya?

Yes, you can, but the cooking time will be less and taste will be little different.

3.Why my halwa is chewy?

This happens when it cooks too long after it already leaves the sides of the pan. So keep an eye and stop at the correct stage.

4.Can I use low-fat milk??

Yes, but it will make the halwa less rich and little dry.

5.Can I reduce ghee?

Yes, but adding enough ghee makes it more soft and tasty. Ghee adds richness and the texture will change if you reduce ghee.

If you have any more questions about this Milk Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Milk Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Milk Halwa Recipe | Paal Halwa Recipe

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, curd recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, halwa, milk recipes, sweet recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 494kcal

Author Sharmilee J

Ingredients

• 2 cups full fat milk
• ½ cup sugar
• ⅓ cup ghee
• 2 tablespoon sooji
• 2 tablespoon curd
• 3 tablespoon ghee
• ⅛ teaspoon cardamom powder

Instructions

• Boil 2 cups full cream milk.
• Simmer for 5 minutes.
• Add 2 tablespoon rava(sooji).
• Keep stirring to avoid lumps.
• Cook until rava turns soft.
• Now add ½ cup sugar.
• Add 2 tablespoon thick curd.
• Cook until it starts to thicken.
• It will start to thicken so keep stirring. Cook in low medium flame.
• Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
• Keep cooking, adding ghee in interval.
• And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
• Leaves sides of the kadai.
• Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
• Give a quick mix and switch off. After cooling down the texture will become more grainy.
• Paal halwa is ready!

Video

Notes

• Simmer slow - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Nutrition

Serving: 100g | Calories: 494kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 471mg | Fiber: 3g | Sugar: 45g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 318mg | Iron: 1mg

The post Milk Halwa Recipe | Paal Halwa Recipe appeared first on Sharmis Passions.