Chocolate Modak is a simple sweet made with khoya, cocoa powder, chocolate and sugar as main ingredients. It is mostly prepared during Ganesh Chaturthi festive as a special homemade sweet. It takes only few minutes to make but the taste comes very rich and satisfying. It is also a great option when you want something quick yet special at home for the festival.

The texture of the modak is soft and slightly fudgey inside which makes it very enjoyable to eat. You can also use the chocolate mixture as stuffing inside steamed rice flour covering if you prefer that. You can make as per your preference. Do try and enjoy this easy chocolate modak.

About Chocolate Modak

Chocolate Modak is an easy variation of traditional modak prepared during festive times. Instead of coconut jaggery filling, khoya is cooked with sugar and cocoa powder to create a chocolate mixture which is then shaped into modaks.

Milk chocolate added gives a rich chocolate flavour so do not miss it. When cooked in low flame the mixture becomes thick and starts leaving the sides of pan then shaped into small modak. You can add in chopped nuts for extra crunch.

The flavor is rich and chocolaty with mild creaminess from khoya. Cocoa powder gives deep color and slight bitterness which balances the sweetness. Little ghee is added for smooth texture and shine. Once cooled, the mixture becomes firm and easy to shape without breaking. It also holds the mould design well after cooling a bit.

You can press the mixture directly into modak mould or prepare rice flour dough and use chocolate khoya mixture as stuffing. This version is easy and quick to make, kids will love it as it tastes just like chocolate peda.

I usually prepare this fresh. It adds more variety to your festive sweets table. Using mould makes them look neat and festive. Do try this easy festive sweet and enjoy!

Similar Recipes

• Ganesh Chaturthi Recipes
• Sundal Recipes
• Modak Recipes
• Mawa modak
• Rava modak

Chocolate Modak Video

Chocolate Modak Ingredients

• Khoya - I used khoya the base for this sweet. It gives creamy texture and richness, use fresh khoya for better result.
• Sugar - I added sugar for sweetness. You can adjust according to your taste preference.
• Cocoa powder - I used for chocolate flavour. It gives dark colour and slight bitterness which balance the sweetness nicely.
• Milk Chocolate - I added milk chocolate for extra richness and melt in the mouth texture. You can use chocolate chips also, it works same.
• Ghee - I added little ghee for smoothness and shine. It helps the mixture not stick too much to the pan.

How to make Chocolate Modak Step by Step

1.Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.

2.Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.

3.Mix it well and stir continuously until sugar dissolves completely.

4.Add 1 ½ tablespoon cocoa powder.

5.Mix it until it is evenly blended.

6.Add 1 ½ tablespoon milk chocolate.

6.Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.

7.Transfer to a plate and let it become warm.

8.Knead it once when it is warm.

9.Grease modak mould with ghee.

10.Pinch a small ball from the dough and add it to the modak mould.

11.Close and remove the extras. Fill the dough where there is gaps.

12.Gently open and remove.

13.Chocolate modak is ready!

14.Decorate with silver varak.

Enjoy it!

Expert Tips

• Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom and make it hard.
• Keep stirring - I stir well so that the mixture does not stick. Once it leaves the sides of the pan and comes together, switch off immediately.
• Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
• Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
• Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.

Serving and Storage

Serve Chocolate Modak as prasad during Ganesh Chaturthi or as festive sweet for family. It tastes good at room temperature itself. Store leftover in refrigerator in airtight box for up to 3 to 4 days. Before serving from fridge, keep outside for some time so it becomes soft again.

FAQS

1.Can I skip chocolate?

Yes you can skip chocolate if not available. But it gives more rich chocolate taste and flavour.

2.How can I make stuffed version?

Make the outer covering as mentioned here, add prepared chocolate stuffing and steam the modaks.

3.Why my mixture is very sticky, How long should I cook?

If the mixture is sticky, it may need little more cooking in low flame. Cook until it leaves the sides of pan properly.

4.Can I reduce sugar in this recipe?

Yes you can reduce sugar as milk chocolate also adds sweetness. Adjust based on your liking.

5.Can I prepare this in advance?

Yes you can prepare one or two days before and refrigerate. It stays good for few days when stored in fridge.

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

Tried this Chocolate Modak 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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Chocolate Modak Recipe

Chocolate Modak is a simple sweet made with khoya, cocoa powder, chocolate and sugar as main ingredients. It is mostly prepared during Ganesh Chaturthi festive as a special homemade sweet. It takes only few minutes to make but the taste comes very rich and satisfying. It is also a great option when you want something quick yet special at home for the festival.

Course Snack

Cuisine Indian

Keyword chocolate recipes, Ganesh Chaturthi Recipes, Modak recipes, recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 small modaks

Calories 113kcal

Author Sharmilee J

Ingredients

• 1 cup unsweetened khoya
• ¼ cup + 1 tablespoon sugar
• 1 ½ tablespoon cocoa powder
• 1 ½ tablespoon milk chocolate
• 1 teaspoon ghee

Instructions

• Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.
• Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.
• Mix it well and stir continuously until sugar dissolves completely.
• Add 1 ½ tablespoon cocoa powder.
• Mix it until it is evenly blended.
• Add 1 ½ tablespoon milk chocolate.
• Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.
• Transfer to a plate and let it become warm.
• Knead it once when it is warm.
• Grease modak mould with ghee.
• Pinch a small ball from the dough and add it to the modak mould.
• Close and remove the extras. Fill the dough where there is gaps.
• Gently open and remove.
• Chocolate modak is ready!
• Decorate with silver varak.
• Enjoy it!

Video

Notes

• Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom and make it hard.
• Keep stirring - I stir well so that the mixture does not stick. Once it leaves the sides of the pan and comes together, switch off immediately.
• Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
• Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
• Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.

Nutrition

Serving: 25g | Calories: 113kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 0.1mg

The post Chocolate Modak Recipe appeared first on Sharmis Passions.

Ellu Kozhukattai is a mild sweet dumpling made with rice flour outer covering and sesame jaggery filling with coconut and cardamom powder inside. Ellu Kozhukattai is made during Ganesh Chaturthi festival. This easy ellu kozhukattai has a nutty taste from sesame seeds and sweetness from jaggery.

Ellu Kozhukattai is a sweet dumpling with sesame jaggery filling. Sesame modak is very tasty and enjoyable by all. This ellu kozhukattai also known as sesame modak is popular during Vinayagar Chaturthi festival, but they make a wonderful traditional sweet for any occasion or a tea time snack.

About Ellu Kozhukattai

'Ellu' in tamil means sesame seeds and 'Kozhukattai' means dumpling so it translates to sesame modak. Ellu Kozhakattai also known as Ellu Mothagam is similar to poorna kozhukattai with ellu(sesame filling).

Ellu kozhukattai or Sesame modak gives you a mixed taste of both the sweetness of jaggery and nutty flavour of sesame seeds and crunch from grated coconut. Try this Ellu kozhukattai recipe and enjoy the delicious combination of sesame and jaggery wrapped in soft rice flour dough.

I love ellu urundai amma makes, soft and flavourful, you can even make that as stuffing for this kozhukattai. But I usually make sesame kozhukattai this way as it gives a juicy and moist filling which tastes so delicious.

This ellu kozhukattai is simple, easy to make and tastes delicious. If you love the flavour of sesame seeds then this kozhukattai is just for you. Hope you enjoy making this recipe as much as I did sharing it here.

Similar Recipes

• Ellu Sadam Recipe | Sesame Rice Recipe
• Ellu Urundai Recipe | Ellu Laddu Recipe
• Rava Modak Recipe (Sooji Modak)
• Ellu Podi | Sesame Powder
• Peanut Sesame Ladoo Recipe

Ellu Kozhukattai Video

Ellu Kozhukattai Ingredients

• Idiyappam flour - Use homemade rice flour or store bought idiyappam flour.
• Jaggery - I used block jaggery crushed. You can use powdered jaggery too.
• Sesame seeds - I have used white sesame seeds but you can replace it with black sesame seeds too. If using black sesame seeds, rinse dry then roast it and proceed.
• Coconut - Using coconut gives a mild crunch and taste so do not skip it.
• Sesame oil - I used sesame oil while mixing the dough and also for greasing the fingers.
• Cardamom powder - It is used for flavouring the sesame jaggery filling.
• Salt - to taste
• Water - Water is boiled rigorously and used for making the dough.

How to make Ellu Kozhukattai Recipe Step by Step

Making sesame filling

1.To a sauce pan add ¾ cup jaggery along with ½ cup water.

2.Let it boil. Mix it well until jaggery dissolves.

3.No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.

4.To a pan add ½ cup white sesame seeds.

5.Roast it until golden brown. Remove and set aside.

6.Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.

7.Grind it coarsely and set aside.

8.To the pan strain the jaggery syrup and add it.

9.Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.

10.Mix it well until it starts to thicken. Cook in low medium flame.

11.At one stage it will start to leave the sides of the pan, now switch off.

12.Transfer to a plate, let it become warm. Make small balls and set aside.

Preparing the outer dough

13.To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.

14.Boil water.

15.Add hot water little by little and start mixing.

16.Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.

17.Knead it well until the dough is smooth and without cracks.

18.Make lemon sized balls.

19.Take a ball, flatten it slightly so that the edges are thin and the center is thick.

20.Add the filling and start sealing.

21.Pull the edges to the center.

22.Make it smooth, shape it like a modak.

23.Grease the steamer plate with sesame oil or ghee.

24.Arrange the prepared modak on the steamer plate.

25.Add water to a steamer, let it boil.

26.Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.

27.Sesame modak is ready!

Enjoy it hot or warm!

Expert Tips

• Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
• Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
• Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
• Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.

Serving and Storage

Ellu Kozhukattai tastes great on its own, you can serve it along with savory kozhukattai or sundal. It tastes best when served hot or warm, however tastes good even after it cools down. Consume on the same day of making as the recipes contain coconut.

FAQS

1. Can I make Ellu Kozhukattai without coconut?

Yes. You can make the sesame-jaggery filling without coconut if you prefer. The flavour will be slightly different but still delicious.

2. Why is my kozhukattai outer layer becoming hard?

The rice flour dough may have become too dry, or the kozhukattai may have been steamed for too long. The dough should be smooth without any cracks and also steam it only till just done, do not overcook.

3. Can I prepare the Ellu Kozhukattai filling in advance?

Yes, you can prepare the sesame-jaggery filling ahead of time and store it in the fridge. Bring it to room temperature before shaping the kozhukattai.

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

Tried this Ellu Kozhukattai 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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Ellu Kozhukattai Recipe | Sesame Modak Recipe

Ellu Kozhukattai is a mild sweet dumpling made with rice flour outer covering and sesame jaggery filling with coconut and cardamom powder inside. Ellu Kozhukattai is made during Ganesh Chaturthi festival. This easy ellu kozhukattai has a nutty taste from sesame seeds and sweetness from jaggery.

Course Snack, sweet

Cuisine Indian

Keyword easy kozhukattai recipe, Festival, Ganesh Chaturthi Recipes, how to make kozhukattai, kozhukattai recipe, kozhukattai recipes, snack recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Kozhukattais

Calories 123kcal

Author Sharmilee J

Ingredients

For outer covering:

• ¾ cup idiyappam flour
• water as needed
• 1 teaspoon sesame oil
• salt to taste

For the stuffing

• ½ cup black sesame seeds
• ¾ cup jaggery powdered
• ½ cup water
• ¼ teaspoon cardamom powder
• 3 tablespoon coconut

Instructions

• To a sauce pan add ¾ cup jaggery along with ½ cup water.
• Let it boil. Mix it well until jaggery dissolves.
• No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.
• To a pan add ½ cup white sesame seeds.
• Roast it until golden brown. Remove and set aside.
• Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.
• Grind it coarsely and set aside.
• To the pan strain the jaggery syrup and add it.
• Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.
• Mix it well until it starts to thicken. Cook in low medium flame.
• At one stage it will start to leave the sides of the pan, now switch off.
• Transfer to a plate, let it become warm. Make small balls and set aside.
• To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.
• Boil water.
• Add hot water little by little and start mixing.
• Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.
• Knead it well until the dough is smooth and without cracks.
• Make lemon sized balls.
• Take a ball, flatten it slightly so that the edges are thin and the center is thick.
• Add the filling and start sealing.
• Pull the edges to the center.
• Make it smooth, shape it like a modak.
• Grease the steamer plate with sesame oil or ghee.
• Arrange the prepared modak on the steamer plate.
• Add water to a steamer, let it boil.
• Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.
• Enjoy it hot or warm!

Video

Notes

• Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
• Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
• Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
• Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.

Nutrition

Serving: 25g | Calories: 123kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 66mg | Iron: 1mg

The post Ellu Kozhukattai Recipe (Sesame Modak) appeared first on Sharmis Passions.

Butterscotch Milkshake is a delicious drink made by blending milk with butterscotch ice cream, butterscotch sauce and serving it chilled with whipped cream topping. It has a rich golden colour, smooth creamy and frothy texture. It hardly takes 10 minutes to make but still feels rich and special.

The taste is sweet, rich and slight caramel like in every sip. Butterscotch flavor stands out nicely and ice cream makes it more thick and creamy in texture. It is a good homemade alternate when compared to carbonated drinks from store. You can make this when kids asks for something sweet and cold, it always become instant favorite.

About Butterscotch Milkshake

Butterscotch Milkshake is a simple milkshake made using milk, butterscotch ice cream and butterscotch sauce. The main taste comes from butterscotch sauce and ice cream which gives that signature caramel taste and flavour. Ice cream is optional but it makes the shake more rich and creamy just like in shops.

The texture is smooth and frothy when blended perfectly. Ice cream helps in making the drink chilled and gives it a creamy and rich taste. When you drizzle sauce inside the glass before pouring, it looks more attractive and little fancy.

This butterscotch ice cream is creamy, rich and irresistibly delicious. Made with butterscotch ice cream this tastes just like the ones served in cafe. It is a perfect combination of creaminess, sweetness and caramel crunch in every sip. I used butterscotch ice cream which had butterscotch chips inside.

I usually make it during weekends when kids are at home so that I can serve them instantly. It's jst quick to make and no cooking needed for this recipe. Both mittu and gugu are fond of butterscotch flavour and they absolutely love this milkshake.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

Butterscotch Milkshake Video

Butterscotch Milkshake Ingredients

• Milk - I used full cream milk for base. It makes the drink perfect in consistency when combined with ice cream.
• Butterscotch ice cream - I used butterscotch ice cream blended with milk. Ice cream gives richness and creaminess to the milkshake.
• Butterscotch sauce - I used this for strong butterscotch flavour and extra sweetness. I used it for blending and for drizzling over the topping to make it look attractive.
• Whipped cream - I mixed little butterscotch sauce with whipped cream and used it for topping.

How to make Butterscotch Milkshake Step by Step

1.To a mixer jar add ¾ cup milk along with 2 cups butterscotch ice cream.

2.Add 1 tablespoon butterscotch sauce.

3.All ready in mixer to blend.

4.Blend until smooth and creamy. Pour into serving glass.

5.Top with whipped cream.

6.Drizzle butterscotch sauce generously.

Serve chilled!

Expert Tips

• Chilled milk - I usually keep milk in fridge for some time before making the milkshake.
• Blending - I blend until it is smooth, creamy and frothy. Immediately pour and serve.
• Drizzle sauce - You can even slide the glass and add butterscotch sauce along the sides of glass before pouring the milkshake. It makes it look more attractive and kids like that.
• Check sweetness - Some ice creams are already very sweet. Taste once and then decide if extra sauce is needed or not.
• Serving - I serve fresh and cold for best. If kept for long time, ice cream may melt and make the milkshake runny.

Serving and Storage

Serve Butterscotch Milkshake immediately in tall glasses with little extra sauce drizzle on top if you like. This goes well as evening treat or simple dessert after lunch. It is best consumed fresh and not stored for long hours. If you refrigerate also, texture may change little and froth will reduce.

FAQS

1.Can I skip ice cream? 

Yes you can skip ice cream if you want lighter shake. Instead add 2 cups frozen milk with ½ teaspoon butterscotch essence to make the milkshake rich and creamy.

2.Can I use other flavor ice cream? 

Yes you can use vanilla or caramel flavour ice cream.

3.Is it very sweet? 

Sweetness depends on ice cream and sauce used. You can reduce sauce if you feel it is too much sweet.

4.Can I make it in advance? 

It is better to prepare fresh and serve it immediately. If making earlier, keep in fridge and mix once before serving.

5.Can I add in nuts? 

Yes you can add chopped nuts for extra crunch. 

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

Tried this  Butterscotch Milkshake 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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Butterscotch Milkshake Recipe

Butterscotch Milkshake is a delicious drink made by blending milk with butterscotch ice cream, butterscotch sauce and serving it chilled with whipped cream topping. It has a rich golden colour, smooth creamy and frothy texture. It hardly takes 10 minutes to make but still feels rich and special.

Course Drinks

Cuisine American, French, Indian, Italian, Japanese, Mexican

Keyword butterscotch recipes, dessert recipes, drink recipes, Healthy tea time drink, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 328kcal

Author Sharmilee J

Ingredients

• ¾ cup milk
• 2 cups butterscotch ice cream
• 1 tablespoon butterscotch sauce + extra for drizzling
• whipped cream for topping

Instructions

• To a mixer jar add ¾ cup milk along with 2 cups butterscotch ice cream.
• Add 1 tablespoon butterscotch sauce.
• All ready in mixer to blend.
• Blend until smooth and creamy. Pour into serving glass.
• Top with whipped cream.
• Drizzle butterscotch sauce generously.

Video

Notes

• Chilled milk - I usually keep milk in fridge for some time before making the milkshake.
• Blending - I blend until it is smooth, creamy and frothy. Immediately pour and serve.
• Drizzle sauce - You can even slide the glass and add butterscotch sauce along the sides of glass before pouring the milkshake. It makes it look more attractive and kids like that.
• Check sweetness - Some ice creams are already very sweet. Taste once and then decide if extra sauce is needed or not.
• Serving - I serve fresh and cold for best. If kept for long time, ice cream may melt and make the milkshake runny.

Nutrition

Serving: 250ml | Calories: 328kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 400mg | Fiber: 1g | Sugar: 32g | Vitamin A: 704IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 0.1mg

The post Butterscotch Milkshake Recipe appeared first on Sharmis Passions.

Ganesh Chaturthi Recipes collection featured here with step by step photos along with videos for easy preparation of your menu on Ganesh Chaturthi festival day. Ganesh Chaturthi Recipes include kozhukattai, modak, ladoo, sweets, sundal etc.

Here I have posted many modak and kozhukattai recipes that you can try for this Ganesh Chaturthi or Vinayagar Chaturthi. Modak is Lord Ganesha's favorite sweet and is one of the popular Ganesh Chaturthi Recipe that everyone tries especially in Indian homes. There are varieties of modak and kozhukattai recipes that you can try!

About Ganesh Chaturthi

Ganesh Chaturthi also known as Vinayaka Chaturthi marks the arrival of Lord Ganesh to earth from Kailash! We celebrate Ganesh Chaturthi by doing special pooja for Lord Ganesha, offering him his favourite food and visiting Ganesha temples & pandals. Ganesh Chaturthi is the next big festival after Diwali which is almost celebrated with equal fervour and devotion across all the states of India!

• Ganesha's Favorites : Modak / Kozhukattai (in Tamil), Sundal are his favorites. At home we make wide varieties of Modak - sweet modak, savour modak, spicy modak, plain modak, fried modak, gravyish modak on his day. In this Ganesh Chaturthi edition, we are going to see the collection of the modak / kozhukattai recipes and other recipes which can be prepared that day for you to choose & plan your celebration.
• Ganesh Idol : Installation of huge crafted and beautifully decorated statutes of Ganesha in pandals/ podiums marks the beginning of celebration Visiting the various public displays / pandals is a popular activity during the festival. At homes, we buy new Ganesh idols, perform abishekam of the idol and do pooja on the day. Modaks, fruits, sundal, coconut and jaggery, are offered to the God and then shared with friends & relatives as well.
• Ganesh Visarjan : It is a belief that Lord Ganesh gets back to Kailash after 10 day visit to earth on Visarjan day! It signifies the cycle of birth, life and death. Visarjan means immersion - On Anant Chaturdashi (the last day), the statues are paraded through the streets, accompanied by much singing and dancing and immersed in sea, river or a water body! It is also believed that Lord Ganesh gives a new beginning by taking away our obstacles by getting it immersed in water!

Video

Ganesh Chaturthi Recipes Essentials

View more Ganesh Chaturthi Recipes

Ganesh Chaturthi Modak Recipes

Modak is made using rice flour for outer covering shell and for the inner filling traditionally freshly grated coconut and jaggery are used. But now there are many variations and alternates to the traditional modak recipe and here are some. I have given modak recipes with mould and without the mold.

The South Indian version of modak is called Kozhukattai or Modakam which is very popular in Southern States especially in Tamil Nadu.

Recipes by Categories

My fond memories of this day

We started our life at our new home 10 years back on this day.All the firsts are always special so does this home to us. As this is the first house we bought from our hard earned money.So to whichever house we move in future either big or small this house is always special to us.  Cherished moments which I will carry for a life time!

FAQS

1. How do we celebrate Ganesh Chaturthi at home?

a. Get an Ganesh Idol from shop.
b. Decide the menu for the day, shop accordingly and plan the timing for pooja.
c. Cook modak and the menu you have in mind.
d. Gather the family members, offer the menu to Lord Ganesh and do pooja & pray.
e. Relish the dishes and also share it friends & relatives.
f. Visit Ganesha temples & pandals.

2. What are the 3 important and easy recipes for Ganesh Chaturthi / Vinayaka Chaturthi?

Sweet Modak, Spicy Modak and Sundal (a snack) are easy, common and important dishes for Ganesh / Vinayak Chaturthi.

3. I did not buy an idol? What to do?

2 ways to manage if you did not get a new idol. One - A Ganesh Photo / picture would do! Two - Mix a palmful of turmeric powder with little water and make it as a paste. Now grip the paste in your hand, remove it and smoothen the surface - Ganesh is ready! This is how all Poojaris / priest make Lord Ganesh for Ganesh Pooja & then start any function / pooja.

4. How do you do Pooja for Lord Ganesh?

a. Place the idol / photo / turmeric mold
b. Clean and decorate all the idol & all God Photos / Idols
c. Offer the menu prepared in a banana leaf before the idol as neivedhyam
d. Also add fruits in the banana leaf if you have,
e. Light a diva or villaku, put dhoop / sambrani and break coconut if you have
f. Chant "Ganpati Bappa Morya" or ask children to sing any Ganesh song (Mundhi Mundhi Vinayagane in tamil)
g. Light the camphor and circle around the idol / photo while you continue chanting.

5. When is Ganesh Chaturthi celebrated this year?

This year, it is celebrated on 14th September 2026, Monday.

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

Tried this Ganesh Chaturthi Recipes? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ganesh Chaturthi Recipes | Vinayaka Chaturthi Recipes

Ganesh Chaturthi Recipes collection featured in this edition of Ganesh Chaturthi special. Step by step photos along with videos posted here for easy & cool preparation of your menu on this day.

Course Snack, sweet

Cuisine Indian

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

Ganesh Chaturthi Recipes:

• 1. Modak
• 2. Kozhukattai
• 3. Ammini kozhukattai
• 4. Pillayarpati mothagam
• 5. Sweet pidi kozhukattai
• 6. Kara pidi kozhukattai
• 7. Chana sundal
• 8. Sweet ammini kozhukattai
• 9. Ukadiche modak
• 10. Ulundu kozhukattai

Essentials :

• 1. Homemade rice flour
• 2. Kozhukattai dough

Video

The post Ganesh Chaturthi Recipes | Vinayaka Chaturthi Recipes appeared first on Sharmis Passions.

Panjiri is a traditional, Punjabi sweet snack made by roasting whole wheat flour, nuts, dry fruits, makhana, coconut, edible gum in ghee and mixing it together with sugar. Panjiri is a Janmashtami special sweet offered to Lord Krishna and can also be relished as an anytime snack. Panjiri is an energy boosting sweet and has good health benefits too.

Panjiri  is a traditional sweet and the version made with wheat flour is called atta panjiri. There are many versions of panjiri recipes and dhaniya and atta panjiri are most popular ones. This sweet is usually made during winter and for Janmashtami festival. Do try and enjoy for this Janmashtami!

About Panjiri

Panjiri is a Punjabi special sweet, easy to make and tastes so good even with such simple ingredients. Panjiri is a traditional sweet made for Janmashtami. Panjiri is made with whole wheat flour, sugar, dry fruits, nuts, makhana, dried coconut, edible gum etc.

Actually there are many variations to Panjiri Recipe like you can make it with rava, coriander seeds which is called dhaniya panjiri. But this one I am sharing here uses wheat flour as main ingredient so its healthy too. I have used cane sugar instead of white powdered sugar.

Some people even add cumin seeds powder, fennel seeds powder in minimal for a flavour variation. We can also add gond (edible gum) in panjiri, but adding gond can be done in winters since gond is warming. I have tried panjiri without gond too and it tastes good so you can skip it if you can't source it.

Panjiri is a easy to make snack, just grab few ingredients, roast them separately and mi it well and you are done. It is one of the healthy snacks that you can make for kids. Panjiri is made during winter.

The only time consuming process is roasting wheat flour which has to be done with patience and in low flame. Roasting it in ghee gives it a nutty flavour which elevates the taste of this dish.

Similar Recipes

• Makhana Raita
• Makhana Paratha Recipe
• Phool Makhana Gravy
• Sweet Makhana Recipe
• Makhana Chaat | Phool Makhana Chaat

Panjiri Video

Panjiri Ingredients

• Wheat Flour - Use good quality wheat flour. I used homemade wheat flour.
• Sugar - You can use cane sugar or regular white sugar powdered.
• Ghee - Use homemade ghee for best aroma and flavor as ghee forms the base for this recipe.
• Nuts - I have used cashews, almonds and pistachios chopped roughly. You can use any nuts and dry fruits of your choice.
• Dry Fruits - I have added raisins. You can use figs too.
• Makhana - Makhana or Lotus seeds are also roasted and added. It should be roasted until crisp and then added.
• Edible gum - It should be fried well in ghee until it puffs up else it will stick to the teeth.
• Dried coconut - You can use kopra chopped or use dried coconut shreds.
• Dry ginger powder - It adds flavour to this dish and also aids in digestion.

How to make Panjiri Step by Step

1.We need ¼ cup + 2 tablespoon ghee in total. so we can add it little by little for frying. Heat little ghee in a kadai - add 2 tablespoon cashews, 2 tablespoon almonds, 1 tablespoon pistachios.

2.Fry until crisp and golden. Remove and set aside.

3.Now add 1 tablespoon raisins.and fry until it bubbles up and is golden. Transfer to the same bowl and set aside.

4.Add little more ghee, add 2 tablespoon edible gum(gond). Add 1 tablespoon first.

5.Fry until it puffs up well. Then add remaining 1 tablespoon gond and fry well until it puffs up fully. Remove and set aside.

6.Add little ghee, ½ cup makhana and roast it until crisp and golden.

5.Break and see to check if its crisp. Remove to a bowl and set aside.

6.Add 2 tablespoon dried coconut, fry until golden. Remove and set aside.

7.Now add remaining ghee to the kadai. Add 1 cup wheat flour.

8.Roast without any lumps, even if it forms break it and roast the flour. Roast until its golden and nice aroma comes. See the colour and texture change in the picture below. Switch off and set aside to cool down a bit.

9.Now take fried gond.

10.Pulse it few times to grind it coarsely.

11.Now add fried wheat flour along with nuts, raisins, crushed makhana, ½ cup cane sugar, ¼ teaspoon dry ginger powder, gond, coconut etc.

12.Mix well.

Panjiri is ready!

Expert Tips

• Flour - You can add half and half of wheat flour and sooji too.
• Dry fruits and nuts - The choice of dry fruits and nuts is purely your preference.
• Sugar - You can add powdered white sugar too but cane sugar tastes best.
• Shelf life - You can keep in room temperature for about 2-3 days and enjoy.
• Additions - Though adding makhana is purely your choice, I would recommend adding it as it gives such a nice crunch and taste to this dish.
• Garnish - You can add dried rose petals as garnish if you like.

Serving & Storage

Store in an airtight container to retain freshness. Need not refrigerate. Panjiri keeps well for about 2-3 days in room temperature, after refrigerate and consume. You can serve Panjiri as such or with warm milk.

FAQS

1.Is Panjiri healthy?

Yes this Panjiri is healthy as I have used just whole wheat flour, cane sugar along with nuts and dry fruits.

2.What is the shelf life of Panjiri?

Panjiri keeps well for about 2-3 days in room temperature, after that refrigerate and consume.

3. Is panjiri dry or moist?

Panjiri can be moist or dry depending on the recipe. If you want it more moist, add more ghee and fry so that wheat flour is slightly moist. If you want a low fat version sprinkle little milk.

4.Does making Panjiri take time?

No not at all, just gather the ingredients roast one by one and mix together and Panjiri is done in no time. The only time it takes it for frying wheat flour, others all gets done quickly.

5.Can I add sooji to this?

Yes you can use around 2 tablespoon sooji / rava, roast in ghee and add it.

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

Tried this Panjiri 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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Panjiri Recipe

Panjiri is a traditional, Punjabi sweet snack made by roasting whole wheat flour, nuts, dry fruits, makhana, coconut, edible gum in ghee and mixing it together with sugar. Panjiri is a Janmashtami special sweet offered to Lord Krishna and can also be relished as an anytime snack. Panjiri is an energy boosting sweet and has good health benefits too.

Course Snack, sweet

Cuisine Indian

Keyword 30 mins recipes, ghee recipes, janmashtami recipes, krishna jayanthi recipes, makhana recipes, nuts recipes, sweet recipes, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 1037kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup cane sugar
• 2 tablespoon cashews
• 2 tablespoon almonds
• 1 tablespoon pistachio
• 1 ½ tablespoon raisin
• 2 tablespoon dried coconut
• ½ cup makhana
• ¼ cup + 2 tablespoon ghee
• 2 tablespoon edible gum
• ¼ teaspoon ginger powder

Instructions

• We need ¼ cup + 2 tablespoon ghee in total. so we can add it little by little for frying. Heat little ghee in a kadai - add 2 tablespoon cashews, 2 tablespoon almonds, 1 tablespoon pistachios.
• Fry until crisp and golden. Remove and set aside.
• Now add 1 tablespoon raisins.and fry until it bubbles up and is golden. Transfer to the same bowl and set aside.
• Add little more ghee, add 2 tablespoon edible gum. Add 1 tablespoon first.
• Fry until it puffs up well. Then add remaining 1 tablespoon gond and fry well until it puffs up fully. Remove and set aside.
• Add little ghee, ½ cup makhana and roast it until crisp and golden.
• Break and see to check if its crisp. Remove to a bowl and set aside.
• Add 2 tablespoon dried coconut, fry until golden. Remove and set aside.
• Now add remaining ghee to the kadai. Add 1 cup wheat flour.
• Roast without any lumps, even if it forms break it and roast the flour. Roast until its golden and nice aroma comes. See the colour and texture change in the picture below. Switch off and set aside to cool down a bit.
• Now take fried gond.
• Pulse it few times to grind it coarsely.
• Now add fried wheat flour along with nuts, raisins, crushed makhana, ½ cup cane sugar, ¼ teaspoon dry ginger powder, gond, coconut etc.
• Mix well.
• Panjiri is ready!

Video

Notes

• Flour - You can add half and half of wheat flour and sooji too.
• Dry fruits and nuts - The choice of dry fruits and nuts is purely your preference.
• Sugar - You can add powdered white sugar too but cane sugar tastes best.
• Shelf life - You can keep in room temperature for about 2-3 days and enjoy.
• Additions - Though adding makhana is purely your choice, I would recommend adding it as it gives such a nice crunch and taste to this dish.
• Garnish - You can add dried rose petals as garnish if you like.

Nutrition

Serving: 100g | Calories: 1037kcal | Carbohydrates: 119g | Protein: 13g | Fat: 59g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 114mg | Sodium: 9mg | Potassium: 478mg | Fiber: 5g | Sugar: 52g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 5mg

The post Panjiri Recipe appeared first on Sharmis Passions.

Moong Dal Ladoo is a tasty and melt in the mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavoured with cardamom powder. Moong Dal Ladoo is also known as Nei Urundai or Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festivals.

I make this ladoo whenever I want a simple sweet but still special. It needs only few basic ingredients from pantry and takes very less time to make. The aroma of roasted dal mixed with ghee fills the kitchen and feels so festive. It is one of those sweets which tastes rich but still very light to eat.

About Moong Dal Ladoo

Moong Dal Ladoo is a traditional sweet from South India made mainly with roasted moong dal and ghee. We call it Nei Urundai in tamil. "Nei" means ghee in Tamil, and "Urundai" means round ball, so the name perfectly fits this soft and melt in the mouth sweet. It is prepared during special functions or even when guests visit home.

The main flavor comes from roasted moong dal which gives a nice nutty aroma and unique taste. When it is powdered and mixed with sugar, ghee and cardamom, the mixture turns soft and smooth that can be shaped easily into ladoos. The taste is rich and full of flavor, and it just melts when you take one bite.

There are few variations for this ladoo in each home. Some add a small pinch of edible camphor for extra flavour, and few people replaces suga with jaggery for a more rustic taste and make it more healthy. Either way, the base stays same - roasted moong dal powder mixed with warm ghee. This recipe is very forgiving, even beginners can do it easily without much effort.

I usually makes Nei Urundai during festivals. The smell of roasting moong dal fills the whole house and brings that festive feel. Once you start eating, really it is hard to stop with just one. My family loves this sweet and it disappears so fast every single time.

It is one of the easy ladoo recipes even beginners can try. My mother loves this nei urundai so when ever I make it she feels very happy. It is one of the nutritious and healthy ladoo recipes that you can try.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo

Moong Dal Ladoo Video

Moong Dal Ladoo Ingredients

• Moong dal - I have used yellow split moong dal, it gives nutty taste and soft texture after roasting. You can use whole moong dal also but the colour will be little darker.
• Sugar - I used regular white granulated sugar powdered finely. This adds sweetness and mixes well.
• Ghee - I used homemade ghee. It gives more flavour and makes the ladoos so soft and melt in the mouth. Just add in warm ghee slowly so mixture binds well.
• Cashews broken - I fried cashews in little ghee till golden and added for light crunch.
• Cardamom powder - This gives mild flavour. Use freshly ground powder makes ladoos smell so good. You can even add cardamom with sugar and powder it.

How to make Moong Dal Ladoo Step by Step

1.To a pan add 1 cup moong dal and start roasting in low flame.

2.Dry roast moong dal in low medium flame till it turns golden brown, it will take around 8-10 minutes. Set aside to cool.

3.To another pan add ¼ cup + 1 tablespoon ghee heat it. Add 2 tablespoon broken cashews. Fry until golden brown, remove from flame and set aside.

4.By now roasted moong dal would have cooled down. Now add it to a dry mixer jar.

5.Powder it finely. Add it to sieve.

6.Add ¾ cup granulated white sugar to the same mixer jar.

7.Powder it finely.

8.Now add it to the same sieve.

9.Sieve it well to a bowl. This ensures even mixing and also avoids grains and remains in the ladoo. Discard the remains. If there is more remains you can again grind, sieve and add.

10.Add ghee with cashews. Make sure ghee is slightly hot when you add it.

11.Slightly mix it then add ¼ teaspoon cardamom powder.

12.Add 1 tablespoon ghee. So in total we have used ¼ cup + 2 tablespoon ghee.

13.Mix it well until you see a mixture like this.

14.Take a small portion and press tight.

15.Shape into balls or ladoos.

Moong Dal Ladoo is ready!

Expert Tips

• Roasting dal - Roast moong dal slowly in low flame, keep stirring to avoid burning. It should turn nice golden colour and smell nutty.
• Sieving - I always sieve both powdered dal and sugar, this helps to remove grainy bits and gives smooth texture.
• Adding ghee - Add slightly hot ghee, mix with spoon and then shape when warm.
• Sweetness - If you like sweeter ladoos, you can use equal ratio of dal and sugar. The sweetness in this measure is perfect and balanced. You can replace powdered sugar with jaggery for a more healthy variation.
• Storage - Store in airtight box, it keeps good for more than two weeks. The flavor stays same if you keep it in cool place.

Serving and Storage

Serve this as festival sweet or after meal dessert. It goes very well with a cup of filter coffee also. You can make it ahead and store for gifting during special days. Store in clean airtight jar, no need to refrigerate. It stays fresh for around two weeks easily.

FAQS

1.Can I use jaggery?

Yes, you can use jaggery instead for slightly different taste. But make sure to use jaggery without impurities as we are adding it directly.

2.Why my ladoos are not holding shape?

Maybe less ghee added or mixture is too dry. Add few spoons of warm ghee again and mix, it will come together.

3.Can I roast dal in advance?

Yes, you can roast and store moong dal powder in airtight jar for few days. Just warm slightly before mixing with sugar and ghee.

4.Is this ladoo healthy?

It is made from moong dal which is protein rich, and ghee gives good fat. It is healthy when eaten in small quantity.

5.Is sieving mandatory?

Yes, I would recommend sieving for 2 reasons : one is that you can ensure even mixing of powdered sugar and moong dal and second being you can avoid the grainy bits in your ladoo.

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

Tried this Moong Dal 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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Moong Dal Ladoo Recipe

Moong Dal Ladoo is a tasty and melt in the mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavoured with cardamom powder. Moong Dal Ladoo is also known as Nei Urundai or Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festivals.

Course Snack, sweet

Cuisine Indian

Keyword dal recipes, diwali dishes, diwali mithai, diwali recipes, diwali snacks, diwali snacks recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, easy diwali snacks, ghee recipes, laddu, ladoo recipes, sweet recipes, virtual diwali party

Prep Time 1 hour hour 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 11 ladoos

Calories 128kcal

Author Sharmilee J

Ingredients

• 1 cup moong dal
• ¾ cup granulated white sugar
• ¼ cup + 2 tablespoon ghee
• ¼ teaspoon cardamom powder
• 2 tablespoon broken cashews

Instructions

• To a pan add 1 cup moong dal and start roasting in low flame.
• Dry roast moong dal in low medium flame till it turns golden brown, it will take around 8-10 minutes. Set aside to cool.
• To another pan add ¼ cup + 1 tablespoon ghee heat it. Add 2 tablespoon broken cashews. Fry until golden brown, remove from flame and set aside.
• By now roasted moong dal would have cooled down. Now add it to a dry mixer jar.
• Powder it finely. Add it to sieve.
• Add ¾ cup granulated white sugar to the same mixer jar.
• Powder it finely.
• Now add it to the same sieve.
• Sieve it well to a bowl. This ensures even mixing and also avoids grains and remains in the ladoo. Discard the remains. If there is more remains you can again grind, sieve and add.
• Add ghee with cashews. Make sure ghee is slightly hot when you add it.
• Slightly mix it then add ¼ teaspoon cardamom powder.
• Add 1 tablespoon ghee. So in total we have used ¼ cup + 2 tablespoon ghee.
• Mix it well until you see a mixture like this.
• Take a small portion and press tight.
• Shape into balls or ladoos.

Video

Notes

• Roasting dal - Roast moong dal slowly in low flame, keep stirring to avoid burning. It should turn nice golden colour and smell nutty.
• Sieving - I always sieve both powdered dal and sugar, this helps to remove grainy bits and gives smooth texture.
• Adding ghee - Add slightly hot ghee, mix with spoon and then shape when warm.
• Sweetness - If you like sweeter ladoos, you can use equal ratio of dal and sugar. The sweetness in this measure is perfect and balanced. You can replace powdered sugar with jaggery for a more healthy variation.
• Storage - Store in airtight box, it keeps good for more than two weeks. The flavor stays same if you keep it in cool place.

Nutrition

Serving: 30g | Calories: 128kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 13mg | Fiber: 2g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg

The post Moong Dal Ladoo Recipe (Nei Urundai) appeared first on Sharmis Passions.

Aval Urundai is a traditional sweet made using flattened rice flakes, jaggery, coconut, ghee and cardamom powder. Aval Urundai is a no cook sweet that is prepared for Krishna Jayanthi festival, at times made as an evening snack for regular days too. It is very easy to make yet tastes so delicious.

Last week during a chat session, my cousin sister gave me the idea of posting homemade butter and aval urundai for Gokulashtami. Butter and aval are Lord Krishna's favourite so here I am with this post. If you are looking for last minute ideas for Gokulashtami then this sweet is for you as it can made in just 10 minutes no pre preparations.

About Aval Urundai

Aval Urundai is an easy and quick snack that can be made easily. Aval Urundai is a sweet made by mixing aval or poha with powdered jaggery, cardamom powder, coconut, ghee and shaping them into small balls.

Aval Urundai is a no cook sweet that can be made in just few minutes. This is traditionally prepared for Gokulashtami. Aval Urundai can be made as an evening after school snack too. Kids will love it for sure.

It was this simple sweet my grandmother and mother used to make for Gokulashtami. As we don't have the tradition of making other dishes for this festival, it was always this simple sweet offered to Lord Krishna.

After I started cooking, I started to make bakshanams (snacks) like seedai, ladoo, murukku, appam, vadai for this festival. My son gugu has the same star as Krishna so my mother insisted to make it special. So it was always a small spread at least for Gokulashtami after his birth.

Aval Urundai is one of the most easy and quick sweets that you can prepare even at the last minute for the festival. Blogging has made all festivals come into our homes well in advance.

Similar Recipes

• Coconut Poha Recipe (Thengai Aval)
• Lemon Poha Recipe
• Paruppu Urundai Kulambu Recipe
• Aval Paal Recipe (Milk Poha)
• Aval Payasam | Poha Kheer

Aval Urundai Video

Aval Urundai Ingredients

• Poha - Poha is also called flattened rice flakes or aval. Use thick or thin aval but make sure to soak accordingly.
• Jaggery - Prepare jaggery syrup, make it thick strain to remove impurities and use it.
• Cashews - Fry broken cashews in ghee and use it.
• Ghee - Use homemade ghee or store bought ghee.
• Coconut - Use grated coconut or chopped coconut pieces.
• Cardamom powder - Cardamom powder adds flavor to this sweet.

How to make Aval Urundai Step by Step

1.To a mixing bowl add 1 ½ cups thick poha(flattened rice flakes).

2.Rinse it well in water. Drain water, squeeze water well and bring it back. It should be soft by now.

3.Add ¼ cup powdered jaggery, ½ cup coconut, ¼ teaspoon cardamom powder and 1 ½ tablespoon ghee.

4.Mix it well.

4.Start shaping. Press tight and shape into small balls.

5.Aval urundai is ready!

6.Your aval urundais are ready!

Enjoy it!

Expert Tips

• Poha - Use thick or medium thick poha which is best for this recipe.
• Rinsing poha - Rinse it at least 2-3 times, by then it will become soft also so no need to soak further.
• Adding jaggery - Make sure to add jaggery that is free from dirt as we are adding it directly.
• Variations - You can add ghee fried cashews and raisins too.
• Adding coconut - Do not reduce coconut as that is one of the main ingredients that gives taste to this sweet.

Serving and Storage

As coconut is added it keeps well in room temperature for just 1 day. Aval Urundai keeps well in fridge for 2 days.

FAQS

1. Which aval is best for Aval Urundai?

Thick or medium-thick aval works well. Thin aval is easier to blend with other ingredients well.

2.Do I need to roast the aval?

No need to roast aval, it tastes good even without roasting.

3.Why is my Aval Urundai not holding its shape?

The mixture may be too dry. Add a little more jaggery or little more ghee to make it moist.

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

Tried this Aval Urundai 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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Aval Urundai Recipe

Aval Urundai is a traditional sweet made using flattened rice flakes, jaggery, coconut, ghee and cardamom powder. Aval Urundai is a no cook sweet that is prepared for Krishna Jayanthi festival, at times made as an evening snack for regular days too. It is very easy to make yet tastes so delicious.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, aval paal recipe, dessert recipes, laddu, ladoo recipes, poha recipes, snack recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 Balls

Calories 109kcal

Author Sharmilee J

Ingredients

• 1 ½ cups poha
• ¼ cup powdered jaggery
• ½ cup coconut
• ¼ teaspoon cardamom powder
• 1 ½ tablespoon ghee

Instructions

• To a mixing bowl add 1 ½ cups thick poha(flattened rice flakes).
• Rinse it well in water. Drain water, squeeze water well and bring it back. It should be soft by now.
• Add ¼ cup powdered jaggery, ½ cup coconut, ¼ teaspoon cardamom powder and 1 ½ tablespoon ghee.
• Mix it well.
• Start shaping. Press tight and shape into small balls.
• Aval urundai is ready!
• Your aval urundais are ready!

Video

Notes

• Poha - Use thick or medium thick poha which is best for this recipe.
• Rinsing poha - Rinse it at least 2-3 times, by then it will become soft also so no need to soak further.
• Adding jaggery - Make sure to add jaggery that is free from dirt as we are adding it directly.
• Variations - You can add ghee fried cashews and raisins too.
• Adding coconut - Do not reduce coconut as that is one of the main ingredients that gives taste to this sweet.

Nutrition

Serving: 30g | Calories: 109kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg

The post Aval Urundai Recipe appeared first on Sharmis Passions.

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

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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.

Peanut Butter Milkshake is a creamy, rich and delicious shake made using just few ingredients which includes peanut butter, ice cream and milk. This is arguably one of the tastiest shake you have tasted so far. This peanut butter milkshake is thick, creamy and irresistibly delicious and an absolute treat.

Milkshakes are a treat and to me it is just another dessert in drinkable form. This shake is perfect as a mild dessert or a after noon drink and it comes together in just few minutes. This shake is the one I keep making for my kids as they love it. I love peanut butter in any form straight from the bottle or in the form of cookies and shakes.

About Peanut Butter Milkshake

Peanut Butter Milkshake is made using just few ingredients which includes milk, peanut butter and vanilla ice cream. Whipped cream and chopped roasted peanuts make a great topping. 3 ingredients, 5 minutes and a blender is all that you need to make this delicious peanut butter milkshake.

What I love about this recipe is the simplicity and the use of just 3 main ingredients. No fancy technique, no hard to find ingredients and yes it gets done in just 5 minutes. I have tried quite a few variations and this is the one I just loved it, Not too thick not too runny perfect to drink still tastes rich and creamy.

My kids both my daughter and son are fond of peanut butter so I always make a batch and store. They love it in their toasts, PB and J sandwiches, cookies and of course licking it straight from the jar.

This is one recipe you will make again and again once you try it. Yes I have made this so many times that I am confidently saying you will just love and fall for it. You can use homemade peanut butter or store bought ones.

Similar Recipes

• Peanut Butter Recipe (Homemade Peanut Butter)
• Peanut Rice Recipe
• Peanut Butter Cookies Recipe
• Peanut Chaat Recipe
• Peanut Chutney | Groundnut Chutney

Peanut Butter Milkshake Video

Peanut Butter Milkshake Ingredients

• Milk - Use full cream milk for best creamy shake. I always use boiled and chilled milk. You can replace milk with oats or almond or any nut milk if you are looking for vegan option.
• Peanut Butter - I used the creamy peanut butter which is best for this shake. However you can use crunchy peanut butter which has peanut bits here and there.
• Vanilla ice cream - Vanilla ice cream is best as it is mildly flavoured and will suit this shake.
• Whipped cream - This is optional but gives that cafe style look. I mixed little peanut butter and whipped it.
• Roasted peanuts - I roasted peanuts, chopped it fine to sprinkle on top.

How to make Peanut Butter Milkshake Step by Step

1.To a blender jar add 1 cup full cream milk.

2.Add ¼ cup creamy peanut butter.

3.Add 2 cups vanilla ice cream. Take 4 big scoops which will be 2 cups.

4.Blend it until frothy and creamy.

5.Immediately pour it into serving glass.

6.Pipe whipped cream and sprinkle roasted peanuts and serve.

Always serve chilled!

Expert Tips

• Milk - Use only full cream milk. You can add ½ cup milk for a more thick shake. I usually add 1 cup for 2 cups ice cream which is perfect to drink.
• Chill your glass - Chill your glass before pouring the shake into it. A cold serving glass keeps the shake thick and creamy longer.
• Do not over blend - Blend just for 30-40 seconds in medium speed.
• Thick shake - If you like your shake to be more thick and frozen pour the shake into the serving glass and freeze for 10 minutes before serving.
• Peanut butter - Make sure to tightly pack peanut butter into the measuring cup and scoop out completely while adding to blend. You can reduce peanut butter if you want. Instead of ¼ cup you cna add 2 tablespoon if you want mild flavour.

Serving and Storage

Peanut Butter Milkshake is best served once made. Serve it in chilled serving glass to retain chillness and thickness longer. Serve with a scoop of ice cream or whipped cream and sprinkle roasted peanuts.

FAQS

1.Can I make peanut butter milkshake without ice cream?

Yes you can make without ice cream. In that case use frozen milk with 1 large frozen banana along with peanut butter to get a thick and creamy shake.

2.What toppings goes well with this peanut butter shake?

Whipped cream or a scoop of vanilla ice cream is the classic go to topping. How ever you can warm peanut butter and drizzle on top with roasted peanuts too.

3.Can I use low fat or skimmed milk?

Yes you can use but the milkshake will be less thick and creamy. If you are looking for vegan option use any plant based milk.

4.Can I add sugar?

Yes you can add if you want but it is not needed as the ice cream is already sweet. In case if you still want then add 2 tablespoon brown sugar.

5.How to make thick and creamy shake?

If you want thick and creamy shake use chilled ingredients. Use more ice cream and less milk if you want it very thick.

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

Tried this Peanut Butter Milkshake? 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 Butter Milkshake Recipe

Peanut Butter Milkshake is a creamy, rich and delicious shake made using just few ingredients which includes peanut butter, ice cream and milk. This is arguably one of the tastiest shake you have tasted so far. This peanut butter milkshake is thick, creamy and irresistibly delicious and an absolute treat.

Course beverage

Cuisine American, Indian

Keyword 10 mins recipes, 15 mins recipes

Prep Time 5 minutes minutes

Blending time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

For milkshake

• 1 cup full cream milk
• 2 cups vanilla ice cream
• ¼ cup peanut butter

For topping

• ½ cup whipped cream
• 1 tablespoon roasted peanuts

Instructions

• To a blender jar add 1 cup full cream milk.
• Add ¼ cup creamy peanut butter.
• Add 2 cups vanilla ice cream. Take 4 big scoops which will be 2 cups.
• Blend it until frothy and creamy.
• Immediately pour it into serving glass.
• Pipe whipped cream and sprinkle roasted peanuts and serve.
• Always serve chilled!

Video

Notes

• Milk - Use only full cream milk. You can add ½ cup milk for a more thick shake. I usually add 1 cup for 2 cups ice cream which is perfect to drink.
• Chill your glass - Chill your glass before pouring the shake into it. A cold serving glass keeps the shake thick and creamy longer.
• Do not over blend - Blend just for 30-40 seconds in medium speed.
• Thick shake - If you like your shake to be more thick and frozen pour the shake into the serving glass and freeze for 10 minutes before serving.
• Peanut butter - Make sure to tightly pack peanut butter into the measuring cup and scoop out completely while adding to blend. You can reduce peanut butter if you want. Instead of ¼ cup you cna add 2 tablespoon if you want mild flavour.

The post Peanut Butter Milkshake Recipe appeared first on Sharmis Passions.

Khoya also known Mawa or Khoa is an essential ingredient for making sweets and desserts. Khoya is milk solids made by slow cooking full cream milk until it thickens and reduces. It is used in making many traditional Indian sweets like Gulab Jamun, Burfi, Peda etc. Khoya adds richness, flavour, and the perfect texture to sweets, elevates the taste. Traditional method and instant versions included.

Homemade Khoya has a fresh milk flavour that tastes much better than store-bought ones. You can easily make this soft, grainy, and delicious khoya at home. The traditional method takes time as it involves hours of stirring and reducing milk until it is thick and solid. I have shared a quick instant version which takes just 10 minutes to make khoya.

About Khoya

Khoya is also known as mawa or khoa, is milk solid traditionally made by evaporating moisture from milk through a slow cooking process. As the milk simmers in low heat, it gradually thickens and transforms into a crumbly base. The slow cooking process not only enhances the taste but also brings out the natural sweetness of milk.

I have shared 2 methods one is the traditional method which takes hours to make and second is a quick instant version of homemade khoya which takes just few minutes.

This recipe is easily customisable. You can adjust the texture of khoya by adjusting the cooking time. A longer cooking time results in firmer, more crumbly khoya, while a shorter cooking time yields softer, creamier khoya.

Unlike store-bought versions, which often contain preservatives, homemade is fresh, natural, and free from any artificial additives. This adds authentic taste and enhances the overall flavour profile of the dish. This recipe ensures that the khoya turns out the way you like it - smooth, rich, and full of flavour.

Instant Khoya comes handy when you need khoya instantly for making sweets and desserts. This method is very easy and takes just few minutes of your time.

It is a must have for many classic recipes during festivals and celebrations. Once you try making it at home, you will notice the difference in taste and freshness.

Similar Recipes

• Homemade Paneer
• Cream cheese
• Homemade Fresh Cream
• Khoya Ladoo
• Rasmalai

Khoya Video

Instant Khoya Ingredients

• Milk powder - I used store bought milk powder. The one I used is slightly coarse not too fine.
• Ghee - You can use homemade ghee or store bought ghee.
• Milk - I used fresh milk.

How to make Khoya Step by Step

Instant Method to make Khoya

1.To a pan add 1 tablespoon ghee.

2.Add ⅓ cup milk.

3.Keep flame in low flame. Whisk it well.

4.Add 1 cup milk powder.

5.Whisk it well without any lumps.

6.Switch to ladle and keep stirring.

7.Keep in low flame and start stirring. It starts to thicken.

8.Cook until it leaves the sides of the pan. Switch off.

9.Allow it to cool.

10.Make a ball and refrigerate it for few minutes to make it firm.

11.You can use it as such or grate and use it.

Traditional method to make khoya

1.Boil 1.5 litres milk.

2.Let it simmer until it starts to reducing.

3.Give a quick mix and let it simmer again. Keep stirring often to avoid burning at the bottom. Meanwhile scrape the sides and add the milk solids back to the boiling milk. Let it boil, keep the flame in low or low medium but take care to stir often.

4.Milk starts to thicken.

5.Keep stirring and cooking in low flame.

6.At one stage it will thicken and start to leave the sides of the pan.

7.Now homemade khoya is ready. Switch off, transfer to a bowl and set it aside.

Homemade Khoya is ready!

Expert Tips

• Use of Pan - Use non stick or heavy bottomed pan which helps to prevent milk from sticking and burning during long cooking hours. For the instant version, milk powder and milk sticks a lot so using a heavy bottomed pan is recommended.
• Stir frequently - Stirring the milk frequently is essential to ensure even cooking. This prevents milk from burning at the bottom, also helps avoiding browning.
• Flame - Keeping the flame low helps slow evaporation without burning. It takes time but worth it.
• Scrape sides - Don't waste the milk solids stuck on the sides, scrape and mix them back into the milk regularly.
• Cooling - Cooling khoya properly helps to thicken further and prevents moisture buildup during storage.

Serving and Storage

Store khoya in a clean, airtight container and refrigerate. It stays fresh for up to a week in fridge. For a longer shelf life, it's recommended to freeze khoya, which stays good for almost 2 months. Freeze khoya in a freezer-safe box. Thaw it overnight in the fridge before using.

FAQS

1. Can I use regular milk instead of full cream milk for making khoya?

Yes, you can use regular milk too. But full cream milk gives a rich and creamy khoya compared to toned milk. Also the quantity of khoya is little more when using full cream milk.

2. How do I know when the khoya is ready?

When it forms a thick mass with less moisture and leaves the sides of the pan, your khoya is ready.

3. Why is my khoya sticky and soft?

Khoya is soft when hot but firms up after cooling completely.

4. Can I make khoya without a nonstick pan?

Yes, use a heavy bottomed steel pan but you must stir even more frequently to avoid burning if using a regular pan. I mostly use a thick bottomed steel kadai / pan.

5. Can I flavor the khoya?

Yes, you can add a pinch of cardamom powder at the end if using it immediately for sweets.

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

Tried this Khoya 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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Khoya Recipe | Instant Mawa Recipe

Khoya also known Mawa or Khoa is an essential ingredient for making sweets and desserts. Khoya is milk solids made by slow cooking full cream milk until it thickens and reduces. It is used in making many traditional Indian sweets like Gulab Jamun, Burfi, Peda etc. Khoya adds richness, flavour, and the perfect texture to sweets, elevates the taste. Traditional method and instant versions included.

Course howtos

Cuisine Indian

Keyword How to, Khoa Recipe How to make Khoya at home Mawa Recipe, milk recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1 cup

Calories 1743kcal

Author Sharmilee J

Ingredients

Instant Version

• 1 cup milk powder
• 1 tablespoon ghee
• ⅓ cup milk

Traditional Version

• 1 ½ litres milk

Instructions

Instant Version

• To a pan add 1 tablespoon ghee.
• Add ⅓ cup milk.
• Keep flame in low flame. Whisk it well.
• Add 1 cup milk powder.
• Whisk it well without any lumps.
• Switch to ladle and keep stirring.
• Keep in low flame and start stirring. It starts to thicken.
• Cook until it leaves the sides of the pan. Switch off.
• Allow it to cool.
• Make a ball and refrigerate it for few minutes to make it firm.
• You can use it as such or grate and use it.

Traditional method to make khoya

• Boil 1 ½ litres milk.
• Let it simmer until it starts to reducing.
• Give a quick mix and let it simmer again. Keep stirring often to avoid burning at the bottom. Meanwhile scrape the sides and add the milk solids back to the boiling milk. Let it boil, keep the flame in low or low medium but take care to stir often.
• Milk starts to thicken.
• Keep stirring and cooking in low flame.
• At one stage it will thicken and start to leave the sides of the pan.
• Now homemade khoya is ready. Switch off, transfer to a bowl and set it aside.
• Homemade Khoya is ready!

Video

Notes

• Use of Pan - Use non stick or heavy bottomed pan which helps to prevent milk from sticking and burning during long cooking hours. For the instant version, milk powder and milk sticks a lot so using a heavy bottomed pan is recommended.
• Stir frequently - Stirring the milk frequently is essential to ensure even cooking. This prevents milk from burning at the bottom, also helps avoiding browning.
• Flame - Keeping the flame low helps slow evaporation without burning. It takes time but worth it.
• Scrape sides - Don't waste the milk solids stuck on the sides, scrape and mix them back into the milk regularly.
• Cooling - Cooling khoya properly helps to thicken further and prevents moisture buildup during storage.

Nutrition

Serving: 250g | Calories: 1743kcal | Carbohydrates: 125g | Protein: 87g | Fat: 101g | Saturated Fat: 61g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 358mg | Sodium: 1094mg | Potassium: 4145mg | Sugar: 127g | Vitamin A: 3833IU | Vitamin C: 11mg | Calcium: 3170mg | Iron: 1mg

The post Khoya Recipe | Instant Mawa 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.

Mushroom Puff is a popular snack in Indian bakeries as they make a delicious evening snack with coffee or tea. This is one of the easiest and simple filling that I've made for puffs yet tastes so good. Mushroom Puff is so quick and easy to make in just few easy steps. This Indian style mushroom puff will be a instant hit so do try and enjoy!

These mushroom puff tastes just like the ones we get in local Indian bakeries. With store bought puff pastry sheets these puffs are so easy and quick to make. Over the years I have learnt the trick of making perfect puffs using store bought puff pastry sheets. I have shared all the tips and tricks in this post so don't miss till the end.

About Mushroom Puff

Mushroom Puff is made using puff pastry sheets, mushroom, onion, garlic and some basic spices. The mushroom filling comes together in just few minutes yes by the time you thaw the frozen puff pastry sheets the filling gets ready. Assemble them and bake it, your mushroom puff is ready!

Mushroom puff is a delicious and easy snack made with flaky puff pastry sheets and a savory mushroom filling. The combination of crispy, golden pastry and flavorful mushroom filling makes them perfect for tea time, parties, or as a quick evening snack.

Trust me, my daughter who is not fond of puffs loves homemade puffs because of the filling. My son loves mushroom so this is his favourite too. Homemade puffs tastes good because you can customise the filling according to your liking and preference.

I have used button mushrooms but you can also try with shiitake, cremini or portobello mushrooms too. Make sure to chop them fine so that it blends well with the masala. These mushroom puff can be served with tomato ketchup and tea to make a perfect evening snack.

Mushroom Puff Video

If you love puffs then this mushroom puff is a must try for you. Juicy mushroom filling with flaky puff outside makes it an outstanding combination. Mushroom puff tastes best when served warm and crisp.

One important tip when making mushroom puff is to cook the mushroom filling until they are dry. Mushrooms release a bit of water while cooking, and a wet filling can make the puff pastry soggy.

Similar Recipes

• Egg Puffs Recipe
• Vegetable Puff Recipe | Veg Puffs
• Paneer Puff Recipe
• Phulka | How to make soft phulka
• Mushroom Pepper Fry

Mushroom Puff Ingredients

• Puff Pastry Sheets - I used store bought puff pastry sheets. You can make your own or buy them from supermarkets to make the process quick.
• Mushroom - I have used button mushroom chopped fine. You can try with other mushrooms too.
• Onion, Garlic - Onion and garlic chopped fine is used for the filling to make it more flavourful and tasty.
• Spice powders - I have used chilli powder and garam masala powder.
• Ghee, Oil - Oil is used to cook the filling and ghee is used for brushing on top.
• Sesame seeds - is added for crunch as topping.
• Salt - is used for balance and to taste.
• Coriander leaves - is added for freshness and flavour.

How to make Mushroom Puff Step by Step

1.Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.

2.Saute until it turns golden.

3.Add 1 ½ cups mushroom.

4.Cook in medium high flame. Mushroom lets out water.

5.Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.

6.Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.

7.Give a quick saute and switch off. Let the mixture cool down.

8.Mushroom filling is ready. Separate for 5 puffs and keep it ready.

9.Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.

10.Fold it into a triangle.

11.Prick with fork to seal completely.

12.Repeat to finish for the other puff pastry sheets also.

13.Brush the top with ghee or oil.

14.Sprinkle sesame seeds on top.

15.Repeat to finish.

16.Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.

Serve hot or warm with tomato ketchup and coffee or tea!

Expert Tips

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
• Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
• Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
• Baking - I bake at 220°C until golden brown for 20 minutes. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.

Serving and Storage

Serve Mushroom Puffs hot or warm with tea, coffee and tomato ketchup. It tastes best when fresh and hot, right out of oven. If storing, keep in airtight container once cooled. You can reheat in oven or tawa before serving, but it is always most crisp on the same day.

FAQS

1. Can I use store-bought puff pastry sheets?

Yes, Store-bought puff pastry is easy to reach and convenient. It works very well for mushroom puffs.

2.Which mushrooms are best for mushroom puffs?

Button mushrooms are the most commonly used. You can try with other mushrooms too.

3. How do I prevent the mushroom filling from becoming watery?

Cook the mushrooms until all their moisture has evaporated and allow the filling to cool completely before filling the pastry.

4. Can I prepare mushroom puffs in advance?

Yes. You can assemble them ahead of time and refrigerate them until ready to bake.

5.Can I make mushroom puffs in an air fryer?

Yes. Air frying works well and gives the pastry a crisp exterior. The exact temperature and time depend on the air fryer and size of the puffs. You can try with 200 DEG for 12-15 minutes then proceed accordingly.

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

Tried this Mushroom Puffs 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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Mushroom Puffs Recipe

Mushroom Puffs is a popular snack in Indian bakeries as they make a delicious evening snack with tea. This is one of the easiest and simple filling that I've made for puffs yet tastes so good. Mushroom Puff is so quick and easy to make in just few easy steps. This Indian style mushroom puffs will be a instant hit so do try and enjoy!

Course Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 5 puff pastry sheets
• 1 tablespoon oil
• 1 tablespoon garlic
• ½ cup onion
• 1 ½ cups mushrooms
• 1 ½ teaspoon red chilli powder
• ¾ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• 1 tablespoon ghee
• 1 tablespoon sesame seeds
• salt to taste

Instructions

• Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.
• Saute until it turns golden.
• Add 1 ½ cups mushroom.
• Cook in medium high flame. Mushroom lets out water.
• Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.
• Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.
• Give a quick saute and switch off. Let the mixture cool down.
• Mushroom filling is ready. Separate for 5 puffs and keep it ready.
• Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.
• Fold it into a triangle.
• Prick with fork to seal completely.
• Repeat to finish for the other puff pastry sheets also.
• Brush the top with ghee or oil.
• Sprinkle sesame seeds on top.
• Repeat to finish.
• Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.
• Serve hot or warm with tomato ketchup and coffee or tea!

Video

Notes

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
• Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
• Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
• Baking - I bake at 220°C until golden brown. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.

The post Mushroom Puff Recipe appeared first on Sharmis Passions.

These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.

This is one of the best ways to use zucchini. The trick for making crisp zucchini fritters to squeeze the water as much as possible. They're easy to make, customise relatively inexpensive, and a great way to add more vegetables to a meal while still feeling satisfying to eat.

About Zucchini Fritters

Zucchini Fritters are crisp and crunchy on the outside with a soft textured inside. With the burst of flavours these fritters are great to snack that even kids would love it. Make it big sized and they serve as a great savoury pancakes for breakfast.

I wanted to make it gluten free so ended up creating this recipe. I have tried it couple of times and these turned out super good. So with perfect measures I am sharing the recipe here.

The first time I tried I was skeptical how my family would react so was waiting for them to taste it. But to my surprise everyone including my mother loved it so much and they complained saying it got over soon. So next time made a big batch to serve them and they all enjoyed it.

I served it with cheese spread that I had in hand and it was perfect combination. You can serve it with tomato ketchup too. This recipe is egg free, gluten free so try and enjoy it guilt free.

Similar Recipes

• Kunukku
• Beetroot Burfi Recipe
• Mango Rice Recipe (Mangai Sadam)
• Easy Soft Corn Tortilla Recipe
• Sweet Potato Kheer | Shakarkandi Kheer

Zucchini Fritters Video

Zucchini Fritters Ingredients

• Zucchini - Forms the base of these fritters. Grate them using big holed grater, squeeze water completely then use it.
• Rice flour - is added to make the fritters crisp and makes the binding easier.
• Besan flour - adds a nutty flavour and gives body to these fritters.
• Chilli flakes , Pepper powder - Chilli flakes and pepper powder is added for spice.
• Ginger, Garlic - is added for taste and flavour. You can grate or fine chop and add it.
• Onion - Add it finely chopped to add crunch and taste to the fritters.
• Curd - adds a mild sour taste.
• Oil - is used for shallow frying. Any flavourless cooking oil can be used for this recipe.
• Salt - is added to taste and balance the flavours.
• Soda - helps to soften the inside texture. It helps to avoid fritters turning hard.

How to make Zucchini Fritters Step by Step

1.Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.

2.Transfer to a strainer, add salt to taste, mix well.

3.Keep covered and let it rest for 10-15 minutes.

4.Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.

5.To a mixing bowl add

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• salt to taste
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda

6.Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.

7.Scoop the batter using a deep curved ladle.

8.Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.

9.Flip over and cook. Cook both the sides until golden brown.

Serve hot!

Expert Tips

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
• Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

Serving and Storage

Zucchini fritters are best served hot and crisp, straight from the pan. Serve with Greek yogurt, sour cream, or even cheese spread. You can store the batter in fridge for 2 days. Fritters should be served right way for enjoying the best taste.

FAQS

1.Why is my fritters soggy and not crisp?

If you fry them when oil is not hot and ready the fritters might turn soggy. If the batter is too loose also it may turn soggy.

2.Can I air fry or bake them?

Yes you can but can't expect the same results as shallow frying.

• Air Fryer - Reheat at 180°C (350°F) for 3-5 minutes until hot and crispy.
• Oven - Bake at 180°C (350°F) for 10-12 minutes.

3.What can I serve fritters with?

You can serve it with tomato ketchup, green chutney or sour cream or cheese spread.

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

Tried this Zucchini Fritters 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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Zucchini Fritters Recipe

These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.

Course snacks

Cuisine American, Indian

Keyword 30 mins recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda
• salt to taste

Instructions

• Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.
• Transfer to a strainer, add salt to taste, mix well.
• Keep covered and let it rest for 10-15 minutes.
• Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.
• To a mixing bowl add
• 3 cups grated zucchini

  ⅓ cup rice flour

  ⅓ cup besan flour

  1 tablespoon garlic1 teaspoon ginger

  ½ teaspoon chilli flakes

  ¼ teaspoon pepper powder

  salt to taste

  ½ cup onion

  2 tablespoon thick curd

  ¼ teaspoon soda
• Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.
• Scoop the batter using a deep curved ladle.
• Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.
• Flip over and cook. Cook both the sides until golden brown.
• Serve hot!

Video

Notes

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
  Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

The post Zucchini Fritters Recipe appeared first on Sharmis Passions.

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Aloo Poha or Batata Poha is one of the classic breakfast dishes that you can make in just few minutes time. Poha is easy and quick to cook so it is best for breakfast. This aloo poha can be made in different ways but this is the version I am following since few years.

About Aloo Poha

'Aloo' in Hindi is potato and 'Poha' is flattened rice flakes so Aloo Poha is a simple upma made using poha and potatoes. It is basically Kanda Poha (Onion Poha) made with the addition of potatoes.

There are quite a few ways to make this aloo poha. I have shared a quick and easy version of making it. It takes just 20 minutes from start to finish. I always make aval upma but when I need variation in taste I end up making this aloo poha.

The preparation is very simple with first rinsing poha, tossing it with turmeric powder, salt, sugar then adding roasted peanuts, potatoes and finally tossing it in a basic tempering.

If you like poha recipes then this is a must try - simple and easy to make. I had a North Indian friend in my old apartment who shared this recipe with me. The first time I tried itself I so loved it.

Similar Recipes

• Masala Poha
• Coconut Poha Recipe (Thengai Aval)
• Aloo 65 | Potato 65
• Aval Varattiyathu Recipe
• Lemon Poha Recipe

Aloo Poha Video

Aloo Poha Ingredients

• Poha - You can choose either thick or thin poha variety as per the availability and preference. Make sure to rinse and cook according to the poha variety.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chillies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Potato - Cut potatoes into small cubes and cook them until crisp.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Sugar - is added to give a balance in taste.
• Salt - is added to balance the flavours and taste.

How to make Aloo Poha Step by Step

1.Take 1 cup thick poha. Rinse it 2-3 times and bring it back.

2.Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.

3.Toss well and set aside.

4.Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.

5.Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.

6.Saute for 2 minutes, remove and set aside.

7.In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.

8.Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.

9.Add ½ cup onion, saute until slightly golden.

10.Add poha, fried peanuts, potatoes.

11.Mix it well. Sprinkle little water.

12.Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.

13.Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.

Serve hot! Aloo poha is ready!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water adn cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

Serving and Storage

Aloo Poha keeps well in room temperature for about 6-8 hours and in fridge for 2 days. While serving take from fridge sprinkle little water and heat it before serving.

FAQS

1.What is Aloo Poha?

Aloo Poha is a popular Indian breakfast made with flattened rice (poha), potatoes, onions, peanuts, and mild spices. It is light, filling, and ready in about 20 minutes.

2. Which type of poha is best for Aloo Poha?

Medium or thick poha works best because it softens without becoming mushy. Thin poha is not recommended for this recipe.

3. How do I keep poha from becoming soggy?

Rinse the poha briefly under running water and drain it immediately. Let it rest for 5-10 minutes before cooking so it absorbs just enough moisture.

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

Tried this Aloo Poha 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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Aloo Poha Recipe (Batata Poha)

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Course Breakfast

Cuisine Indian

Keyword 20 mins recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup thick poha
• ¼ teaspoon turmeric powder
• salt to taste
• ½ teaspoon sugar
• 1 ½ tablespoon peanuts
• ½ cup potatoes
• ½ cup onion
• 1 tablespoon coriander leaves
• water as needed

To temper

• 2 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chillies

Instructions

• Take 1 cup thick poha. Rinse it 2-3 times and bring it back.
• Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.
• Toss well and set aside.
• Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.
• Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.
• Saute for 2 minutes, remove and set aside.
• In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.
• Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.
• Add ½ cup onion, saute until slightly golden.
• Add poha, fried peanuts, potatoes.
• Mix it well. Sprinkle little water.
• Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.
• Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.
• Serve hot! Aloo poha is ready!

Video

Notes

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water and cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

The post Aloo Poha Recipe (Batata Poha) appeared first on Sharmis Passions.

Beans Mezhukkupuratti is a traditional Kerala style side dish that combines the goodness of beans with onion, garlic, red chillies and spices. Mezhukkupuratti is one of the quite essential side dish in Onam Sadya Meals. This recipe is a simple spicy stir-fry packed with aroma, flavour and is a perfect side dish to most of the rice varieties and meals.

Beans Mezhukkuuratti is a comforting side dish made with beans mixed with a spicy masala. It's light yet flavourful, and the coconut oil adds the authentic touch and elevates the dish to the next level. Once you try it, you'll want to make it again and again for its simplicity and taste. 

About Beans Mezhukkupuratti

Beans Mezhukkupuratti is a simple Kerala-style stir-fry made with green beans, coconut oil, onion, garlic, red chillies and other basic spices. It's an easy recipe to make, makes a good pair with rice and dal.

Beans is cooked until soft but still have a crunch bite, gives the dish a nice texture. The masala we freshly grind adds a great taste and flavour to this dish. I learnt this dish from my friend and from then on it has become a staple at home as my family loves it.

Though the ingredients used are very minimal and simple, the taste is so good. This recipe can be easily customised according to your taste and preference. You cna try this with long or regular green beans,

It is quick to prepare, even when you're busy, and still feel like having something simple and comforting. It goes well with rice, dal, rasam, or even spicy kuzhambu. With just a few ingredients, it brings balance and comfort to your plate.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Carrot Mezhukkupuratti
• Kaya Mezhukkupuratti
• Achinga Payar Mezhukkupuratti

Beans Mezhukkupuratti Video

Beans Mezhukkupuratti Ingredients

• Green beans - This is the key ingredient of the dish. You can use any variety of beans or other vegetables like carrot, green plantain, long beans etc.
• Mustard seeds -  Used for tempering, adds crunch to the side dish.
• Curry leaves - Adds a nice fragrance and flavor to the dish.
• Small onions, Garlic, Red chillies - These are grind coarsely for the base, gives nice aroma and flavour to this dish.
• Kashmiri chilli powder, turmeric powder - Kashmiri chilli powder adds colour and heat to the dish while turmeric powder is added for flavour.
• Coconut oil - Coconut oil gives great flavour to this curry. I recommend adding coconut however you can use other cooking oil too.

How to make Beans Mezhukkupuratti Step by Step

1.To a mixer jar add around 15 small onion, 6 big garlic cloves, 3 small red chillies, 1 teaspoon kashmiri chilli powder and ¼ teaspoon turmeric powder.

2.Grind it coarsely like this, Set aside.

3.Heat a claypot with 1 ½ tablespoon coconut oil. Add ½ teaspoon mustard seeds let it splutter then add 1 small sprig curry leaves, let it splutter. Give a quick saute.

4.Add the prepared paste and saute for 2 minutes or until raw smell leaves.

5.Add 2 cups beans(cut 1 inch long) along with required salt.

6.Saute for 2 minutes.

7.Add 1 ½ cups water and let it come to boil.

8.Cook covered for few minutes until beans is cooked soft.

9.Check if beans is cooked soft but should hold its shape, should not turn mushy.

10. Saute until it gets roasted and switch off. If there is still water, keep flame in high and cook until water is absorbed.

Serve hot!

Expert Tips

• Cooking Beans - Don't add too much water while cooking beans. Cook covered until all the water is absorbed by the beans to retain the flavour. It should be cooked soft, slightly crunchy but not too mushy.
• Coconut Oil - Using coconut oil is a must to bring out the authentic taste of Kerala. It adds a rich, flavorful finish to the dish.
• Sautéing the Masala - Make sure you sauté the raw onion paste completely until raw smell leaves before adding beans for best taste.
• Texture Control - Don't overcook the beans after adding them to the masala. Toss them gently for just 3 minutes, so they retain their texture and stay moist.
• Finish - The final dish should be slightly moist, with a glossy finish, not dry. If needed, add a little extra coconut oil.

Serving and Storage

Serve Beans Mezhukkupuratti with rice and dal, or any variety rice of your choice. It's also tastes great with sambar or curd rice. 

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQS

1.Can I use long beans instead of french beans?

Yes, you can use long beans. Just make sure to remove the fiber before chopping them.

2.Should I add water while cooking the beans?

Yes add very less water till immersing level of beans. Cook the beans covered until all the water is absorbed and it turns slightly soft.

3.Can I make this in advance?

Yes, you can prepare this dish and store it in the fridge for up to two days. The flavors will deepen over time.

4.Is it necessary to use coconut oil?

Yes, coconut oil gives the dish its authentic Kerala flavor. It's essential for the taste.

5.How long should I sauté the paste?

Sauté the onion paste until the raw smell completely leaves. It will take around 5-7 minutes, and then add the cooked beans.

6.How should the final dish look like?

The dish should be moist with a glossy finish, not dry. Adjust the moisture by controlling the sauté time.

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

Tried this  Beans Mezhukkupuratti 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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Beans Mezhukkupuratti Recipe

Beans Mezhukkupuratti is a traditional Kerala style side dish that combines the goodness of beans with onion, garlic, red chillies and spices. Mezhukkupuratti is one of the quite essential side dish in Onam Sadya Meals. This recipe is a simple spicy stir-fry packed with aroma, flavour and is a perfect side dish to most of the rice varieties and meals.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, Kerala Meal Sidedish, lunch box recipes, lunch recipes, lunchbox recipes, meals, Side Dish, stir fry recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 248kcal

Author Sharmilee J

Ingredients

• 2 cups beans
• salt to taste

To grind

• 15 small onion
• 6 big garlic cloves
• 3 small red chillies
• ¼ teaspoon turmeric powder
• 1 teaspoon kashmiri chilli powder

To temper

• 1 ½ tablespoon coconut oil
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves

Instructions

• To a mixer jar add around 15 small onion, 6 big garlic cloves, 3 small red chillies, 1 teaspoon kashmiri chilli powder and ¼ teaspoon turmeric powder.
• Grind it coarsely like this, Set aside.
• Heat a claypot with 1 ½ tablespoon coconut oil. Add ½ teaspoon mustard seeds let it splutter then add 1 small sprig curry leaves, let it splutter. Give a quick saute.
• Add the prepared paste and saute for 2 minutes or until raw smell leaves.
• Add 2 cups beans(cut 1 inch long) along with required salt.
• Saute for 2 minutes.
• Add 1 ½ cups water and let it come to boil.
• Cook covered for few minutes until beans is cooked soft.
• Check if beans is cooked soft but should hold its shape, should not turn mushy.
• Saute until it gets roasted and switch off. If there is still water, keep flame in high and cook until water is absorbed.

Video

Notes

• Cooking Beans - Don't add too much water while cooking beans. Cook covered until all the water is absorbed by the beans to retain the flavour. It should be cooked soft, slightly crunchy but not too mushy.
• Coconut Oil - Using coconut oil is a must to bring out the authentic taste of Kerala. It adds a rich, flavorful finish to the dish.
• Sautéing the Masala - Make sure you sauté the raw onion paste completely until raw smell leaves before adding beans for best taste.
• Texture Control - Don't overcook the beans after adding them to the masala. Toss them gently for just 3 minutes, so they retain their texture and stay moist.
• Finish - The final dish should be slightly moist, with a glossy finish, not dry. If needed, add a little extra coconut oil.

Nutrition

Serving: 75g | Calories: 248kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 744mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1004IU | Vitamin C: 148mg | Calcium: 90mg | Iron: 3mg

The post Beans Mezhukkupuratti Recipe appeared first on Sharmis Passions.

Protein Shake is a creamy and delicious drink made with easily available ingredients in your pantry. Just blend together frozen banana with peanut butter, greek yogurt, honey and milk and tada your protein shake is ready in just few minutes. This is perfect to start your day and it includes healthy ingredients without any protein powder.

This protein shake makes your morning routine easier with just few ingredients that is easily available in your kitchen. Using frozen banana it gives a thick and creamy shake without any other additives. Do try this delicious and healthy shake and enjoy!

About Protein Shake

Protein Shake is made by blending frozen banana, cocoa powder, milk, greek yogurt, honey, peanut butter and vanilla extract. It gets ready in just few minutes without much effort. This protein shake is the one that we all need to kick start the day.

This can be called as protein smoothie or shake. If you try this one I am sure you will love it so much that you end up making it so often just like me. Sometimes we are in a hurry to make breakfast and this protein shake comes to rescue at that time. If you have frozen banana in hand then this can be done in just few minutes.

In the morning hurry burry kids love to have this shake too. It is chilled, mildly sweet, tastes delicious with wholesome ingredients and it is protein rich. This shake is packed with protein also makes it filling for breakfast.

Being a South Indian it is mostly idli, dosa or upma for breakfast and it was not easy for me to convince my family to try smoothies for breakfast. But slowly they have started to adapt to this and now they just love smoothies or shakes for breakfast.

Similar Recipes

• Roasted Chickpeas
• Mango Milkshake Recipe (Mango Shake)
• Vanilla Custard Milkshake
• Sharjah Shake Recipe
• Homemade Vanilla Extract Recipe

Protein Shake Video

Protein Shake Ingredients

• Milk - I used regular milk. You can use soya milk or any nut based milk if you are looking for vegan alternates.
• Frozen Banana - Frozen banana makes this smoothie rich and creamy.
• Peanut Butter - Use good quality peanut butter, you can use homemade peanut butter too.
• Greek Yogurt - Greek yogurt is high in protein and is a great add on to this shake.
• Honey - I use honey or dates as sweetener. You can skip this if you want to skip sweetness.
• Vanilla Extract - is added mainly for flavouring but tastes so good, so do not skip it.
• Cocoa powder - is added to make this shake chocolate flavoured.

How to make Protein Shake Step by Step

1.To a mixer add 1 medium sized frozen banana.

2.Add 1 tablespoon cocoa powder.

3.Add 1 teaspoon vanilla extract.

4.Add 2 tablespoon honey.

5.Add 1 ½ tablespoon peanut butter.

6.Add ½ cup greek yogurt.

7.Add 1 ½ cups milk.

8.All ready to blend now.

9.Blend until smooth and creamy.

10.Pour into serving glass.

11.Serve with a sprinkle of cocoa powder.

Serve chilled!

Expert Tips

• Frozen Banana - Frozen fruits gives the shake thick and creaminess, also makes it chilled while serving.
• Milk alternates - Use chilled milk that can be regular milk or soya milk or oat milk or any nut based milk too.
• Consistency - The consistency is based on your liking and preference. I like it in pouring consistency so that is easy to drink.
• Variations - Skip cocoa powder and make it just vanilla flavoured or any other flavouring that you like. You can even add chia seeds, dates too.
• Yogurt - You can replace greek yogurt with regular thick curd too.

Serving and Suggestion

Serve protein shake chilled, immediately once it is made. It tastes best when consumed fresh.

FAQS

1. What is a protein shake?

A protein shake is a drink made by blending protein-rich ingredients such as milk, yogurt, protein powder, nuts, seeds, or nut butter with fruits and other nutritious ingredients.

2. Is this protein shake good for breakfast?

Yes. It can be a filling breakfast when it contains a balance of protein, healthy fats, and carbohydrates.

3.Which milk is best for a protein shake?

Cow's milk provides the most protein among common dairy milks. Soy milk is also the highest-protein plant-based alternative.

4. Can I make the protein shake ahead of time?

Yes. Store it in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking.

5. What sweeteners can I use?

Honey, maple syrup, dates, jaggery are popular natural sweeteners. Adjust the amount to suit your taste.

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

Tried this Protein Shake 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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Protein Shake Recipe

Protein Shake is a creamy and delicious drink made with easily available ingredients in your pantry. Just blend together frozen banana with peanut butter, greek yogurt, honey and milk and tada your protein shake is ready in just few minutes. This is perfect to start your day and it includes healthy ingredients without any protein powder.

Course beverage, Breakfast

Cuisine American, Indian

Calories

Author Sharmilee J

Ingredients

• 1 medium sized frozen banana
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• 2 tablespoon honey
• 1 ½ tablespoon peanut butter
• ½ cup greek yogurt
• 1 ½ cups milk

Instructions

• To a mixer add 1 medium sized frozen banana.
• Add 1 tablespoon cocoa powder.
• Add 1 teaspoon vanilla extract.
• Add 2 tablespoon honey.
• Add 1 ½ tablespoon peanut butter.
• Add ½ cup greek yogurt.
• Add 1 ½ cups milk.
• All ready to blend now.
• Blend until smooth and creamy.
• Pour into serving glass.
• Serve with a sprinkle of cocoa powder.
• Serve chilled!

Video

Notes

• Frozen Banana - Frozen fruits gives the shake thick and creaminess, also makes it chilled while serving.
• Milk alternates - Use chilled milk that can be regular milk or soya milk or oat milk or any nut based milk too.
• Consistency - The consistency is based on your liking and preference. I like it in pouring consistency so that is easy to drink.
• Variations - Skip cocoa powder and make it just vanilla flavoured or any other flavouring that you like. You can even add chia seeds, dates too.
• Yogurt - You can replace greek yogurt with regular thick curd too.

The post Protein Shake Recipe appeared first on Sharmis Passions.

Cabbage Thoran is a quick Kerala style stir fry made with cabbage, coconut and basic spices. It is one of the must side dish in Sadya menu. If you are looking for a simple yet comforting side dish this cabbage thoran is perfect to go with both variety rice and meals. It is whole some and gets done quickly, so do try and enjoy!

Cabbage Thoran has become our favourite ever since I started making it. I learnt this simple Kerala style stir fry from my friend. Most of the Kerala dishes recipes I post here are from her. Cabbage Thoran can be made in numerous ways and this is my take on it and have been making it since years as it is our family favourite.

About Cabbage Thoran

Cabbage Thoran is a dry side dish basically a simple stir fry made with cabbage, sauteed with coarse grind fresh coconut mixture along with other spices. Thoran also called 'upperi' is a simple stir fry made with vegetables of your choice and here I have used cabbage. You can use any vegetable of your choice that will suit stir fry.

Cabbage Thoran is usually prepared as a part of Onam Sadya menu. Sadya is a feast prepared by Keralites for all occasions including onam, vishu, birthdays or any family special occasions. This thoran is one of the comfort food that I love to have with parippu curry.

Cabbage Thoran is served along with rice, sambar or parippu curry.The combo of hot rice with parippu curry and thoran is an unbeatable combo. Thoran is one of the must side dish in the the Kerala feast called 'Sadya'. Traditionally coconut oil is used for thoran which gives a great flavour and taste.

I love cabbage thoran with rice and parippu curry but tastes good with sambar, rasam too. You can make plain cabbage thoran or add carrots along with cabbage to make carrot cabbage thoran.

Similar Recipes

• Cabbage Curry Recipe
• Carrot Beans Thoran Recipe
• Cabbage Paratha Recipe
• Cherupayar Thoran | Green Gram Stir Fry
• Beetroot Thoran Recipe

Cabbage Thoran Video

Cabbage Thoran Ingredients

• Cabbage - Shred cabbage thin else chop them finely. You can even chop it lengthwise or in small cubes.
• Coconut - Use freshly grated or cut coconut. Measure and grind it with onion, garlic, green chilies and cumin seeds.
• Cumin seeds - adds great flavor and taste.
• Green chilies - added for spice, increase or decrease as per your liking.
• Onion, garlic - Use small onion for grinding as it adds more flavour. Garlic is optional but it enhances the taste of this thoran so I recommend adding.
• Coconut oil - Coconut oil is best to use for this stir fry.
• Mustard seeds - is used for tempering, let it splutter well then proceed with other steps.
• Red chilli - is used for tempering along with mustard seeds and curry leaves.
• Curry leaves - is added for flavour, the addition of curry leaves in coconut oil tastes great in this stir fry.

How to make Cabbage Thoran Step by Step

1.Grate cabbage - thin shreds as shown below. Measure 3 cups and set aside.

2.To a mixer jar : add ½ cup coconut, 10 small onion, 4 garlic cloves, 1 teaspoon cumin seeds and 2 green chilli.

3.Grind it coarsely without adding any water. Set aside.

4.To a kadai heat coconut oil - add 2 tablespoon coconut oil, 1 teaspoon mustard seeds let it splutter. Then add 2 small red chilli, few curry leaves. Let it splutter.

5.Once it splutters add cabbage along with salt to taste and ½ teaspoon turmeric powder.

6.Saute for few minutes.

7.Add 1 cup water to it.

8.Cook covered for 10-12 minutes.

9.Cook until cabbage turn transparent and slightly soft. Check if cabbage is cooked by pressing it - if it is soft then its cooked else cook for few more minutes.

10.Once cabbage is cooked, add prepared coconut mixture.

11.Mix well. Keep sauteing and cook until raw smell leaves. Cook at least for 5 minutes. Once raw smell leaves mix well and switch off. Cabbage thoran is ready.

Serve with rice and curry of your choice.

Expert Tips

• Cabbage cutting - You can chop cabbage finely or shred it using a slicer for long strips. I usually make it this way.
• Cooking cabbage - Cook covered with only mentioned quantity of water, do not be tempted to add more. You can sprinkle more water as and when needed.
• Spice - I have added 2 green chilies and 2 small red chilies. You can increase or decrease as per your liking and preference.
• Oil - Adding coconut oil gives a great flavor to the curry.
• Adding coconut - Always make sure to add coconut only after the veggies are cooked.
• Replacement - You can replace cabbage with beetroot, beans, green moong dal etc. You can add carrot along with cabbage too.
• Onion, garlic - You can either grind onion, garlic along with coconut or add it while sauteing.

Serving & Storage

Serve Cabbage Thoran as a side dish with rice. You can even serve it with chapati, roti too it tastes great. This keeps well in fridge for 2 days.

FAQS

1.What is thoran?

Thoran is a traditional Kerala-style stir-fry dish made with finely chopped vegetables like carrot, cabbage, greens, beans, beetroot etc with coconut, basic mild spices. It's a dry side dish typically served with rice and curry.

2.What other vegetables can I use for thoran?

You can use beetroot, beans, spinach, drumstick, carrot, potato for making thoran. You can even use green gram dal or black chana for making thoran.

3.Can I skip coconut oil?

Yes you can replace coconut oil with regular cooking oil. Coconut oil adds more flavor to the dish so I recommend adding it.

4.Can I cabbage thoran without coconut?

Yes but in thoran coconut is the one of the main ingredients so I recommend not to skip it. Thoran without coconut will be very mild and bland.

5.Can I use purple cabbage replacing green cabbage?

Yes you can replace green cabbage with purple cabbage but colour and flavour will differ. Traditionally green cabbage is used for making cabbage thoran in Onam Sadya Meal.

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

Tried this Cabbage Thoran 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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Cabbage Thoran Recipe

Cabbage Thoran is a quick Kerala style stir fry made with cabbage, coconut and basic spices. It is one of the must side dish in Sadya menu. If you are looking for a simple yet comforting side dish this cabbage thoran is perfect. It is whole some and gets done quickly, so do try and enjoy!

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• 3 cups cabbage shredded
• ½ teaspoon turmeric powder
• 1 cup water
• salt to taste
• ½ cup coconut

To grind to a coarse mixture:

• 10 small onion
• 4 garlic
• 1 teaspoon cumin seeds
• 2 green chillies

To temper:

• 2 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 2 small red chilies
• few curry leaves

Instructions

• Grate cabbage - thin shreds as shown below. Measure 3 cups and set aside.
• To a mixer jar : add ½ cup coconut, 8 small onion, 4 garlic cloves, 1 teaspoon cumin seeds and 2 green chili.
• Grind it coarsely without adding any water. Set aside.
• To a kadai heat coconut oil - add 2 tablespoon coconut oil, 1 teaspoon mustard seeds let it splutter. Then add 2 small red chili, few curry leaves. Let it splutter.
• Once it splutters add cabbage along with salt to taste and ½ teaspoon turmeric powder.
• Saute for few minutes.
• Add 1 cup water to it.
• Cook covered for 10-12 minutes.
• Cook until cabbage turn transparent and slightly soft. Check if cabbage is cooked by pressing it - if it is soft then its cooked else cook for few more minutes.
• Once cabbage is cooked, add prepared coconut mixture.
• Mix well.Keep sauteing and cook until raw smell leaves. Cook at least for 5 minutes. Once raw smell leaves mix well and switch off. Cabbage thoran is ready.
• Serve with rice and curry of your choice.

Video

Notes

• Cabbage cutting - You can chop cabbage finely or shred it using a slicer for long strips. I usually make it this way.
• Cooking cabbage - Cook covered with only mentioned quantity of water, do not be tempted to add more. You can sprinkle more water as and when needed.
• Spice - I have added 2 green chilies and 2 small red chilies. You can increase or decrease as per your liking and preference.
• Oil - Adding coconut oil gives a great flavor to the curry.
• Adding coconut - Always make sure to add coconut only after the veggies are cooked.
• Replacement - You can replace cabbage with beetroot, beans, green moong dal etc. You can add carrot along with cabbage too.
• Onion, garlic - You can either grind onion, garlic along with coconut or add it while sauteing.

The post Cabbage Thoran Recipe appeared first on Sharmis Passions.

Ragi Chapathi also popularly known as Ragi Roti is n Indian flat bread made using ragi flour, salt, water, oil and ghee. This recipe is an easy way to make your everyday chapathi more healthy and nutritious as it is gluten free. This is easy to roll and puffs up beautifully and stays soft for hours.

This recipe can be a good choice if you want to include millets in daily food. Ragi is rich in calcium and fiber which supports bone health and digestion. It is filling and keeps stomach full for long hours. This can be served with dal, kurma or even curd and pickle. Do try this easy and gluten free ragi chapathi and enjoy!

About Ragi Chapathi

Ragi Chapathi is a variation of regular chapathi where wheat flour is replaced with ragi flour. It is like normal chapathi in shape and cooking style. Only difference is the flour mix which makes it more nutritious and healthy. Texture will be soft when dough is kneaded well.

The color is slightly darker than regular one but texture will be soft if made correctly. Ragi is widely used and making chapathi with ragi is one of the easiest methods. This recipe is commonly prepared in homes. It can be done quickly using simple steps. You can make this for breakfast or dinner without much effort. 

Flavor is mild with a slightly nutty because of ragi. It is not very strong so even kids will eat without complaints. I usually prepare this for dinner during busy weekdays. My family eats this with simple dal or vegetable gravy. It works well for lunch box also.

The knack to get soft and crack free ragi chapathi is in the ratio of water:flour, cooking the flour correctly and kneading the dough well. If all these 3 steps are done perfectly then soft ragi chapathi is easy to make every single time.

Similar Recipes

• Ragi Roti
• Ragi Adai
• Masala Chapathi
• Methi Paratha
• Plain Paratha

Ragi Chapathi Video

Ragi Chapathi Ingredients

• Ragi flour - You can use homemade sprouted ragi flour or store bought ragi flour. Make sure the flour is fine not coarse.
• Salt - is added to taste and balance the flavours.
• Water- is added to cook the flour to make the dough.
• Oil -  is added to water to cook the flour to a dough like consistency.
• Ghee - I add ghee while toasting the chapathi but it is purely optional, you can add oil too.

How to make Ragi Chapathi Step by Step

1.To a pan add 1 cup water, salt to taste and ½ teaspoon oil. Give a quick mix.

2.Let it start to boil vigorously.

3.Keep flame in low and add ¾ cup ragi flour.

4.Give a quick mix.

5.Mix it well until no dry flour is seen and it gathers to a mass. Add ½ teaspoon oil and switch off.

6.Keep covered for 5 minutes.

7.Transfer to a plate.

8.Knead it well for 5 minutes. Knead it when it is slightly warm.

9.Dough should be soft like this.

10.Make 6 small lemon sized balls. If you want to make big chapathi make 4 balls out of the dough.

11.Take a ball flatten it slightly, dust ragi flour.

12.Roll it slightly thin. Dust ragi flour if needed.

13.Roll it to around 5 inch in diameter and slightly thin.

14.Repeat to finish.

15.It should be slightly thin like this.

16.Heat a tawa, add it. When it starts to bubble then flip over to other side.

17.Slightly press it will slowly puff up.

18.Drizzle little ghee or oil.

19.Turn over to other side, drizzle oil or ghee.

20.Toast until spots appear here and there, Repeat to finish other chapathi also.

Serve hot / warm.

Expert Tips

• Water - I usually add ¼ cup extra than the flour. Like if I take ¾ cup flour I use 1 cup water which will be perfect to cook the dough.
• Resting - Once the flour is mixed and cooked in water, I usually rest it for 5minutes before kneading so that it is hand bearable. Also this helps the flour to absorb water properly and rolling becomes more easier.
• Knead dough - I make sure the dough is soft and smooth, not too tight. If the dough is tight then while rolling it will have cracks and chapathis may turn hard.
• Rolling - I roll it slightly thin or medium thickness. Dust ragi flour if it sticks. Make big chapathis or medium sized ones as I have did.
• Cooking Tip - I cook on medium heat and flip it when bubbles appear on top. If the flame is very high it can become hard and dry.

Serving and Storage

Serve this with simple dal, vegetable gravy or spicy chutney. This goes well with curd also. You can pack it for lunch box without any problem. Store leftover chapathi in fridge for up to two days. Reheat on tawa with little ghee and serve warm.

FAQS

1.Should I roast the ragi flour?

No it is not needed as we are cooking the flour in water so no raw smell.

2.Why is my dough cracking while rolling?

Your dough may be not rested enough. You can just sprinkle little hot water and knead again till smooth.

3.What is the perfect ratio of flour and water?

Add 1 cup water for ¾ cup flour which will be perfect. The thumb rule is add ¼ cup extra water than the flour measure like for 1 cup flour add 1 ¼ cups water.

4.Can I add chopped greens to the dough?

Yes you can add coriander or spinach finely chopped. Taste will change slightly but it will be good.

5.Is this good for weight control?

It can be part of balanced diet because ragi has fiber. Portion control is still important for any meal.

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

Tried this Ragi Chapathi 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 Chapathi Recipe (Nachni Roti)

Ragi Chapathi also popularly known as Ragi Roti is n Indian flat bread made using ragi flour, salt, water, oil and ghee. This recipe is an easy way to make your everyday chapathi more healthy and nutritious as it is gluten free. This is easy to roll and puffs up beautifully and stays soft for hours.

Course Breakfast, dinner

Cuisine Indian

Keyword 30 mins recipes, chapati, chapati recipes, millet recipes, ragi recipes, roti, roti recipes, tiffin recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 7 chapathis

Calories 128kcal

Author Sharmilee J

Ingredients

• ¾ cup ragi flour
• 1 cup water
• 1 teaspoon oil
• salt to taste
• ghee as needed to toast

Instructions

• To a pan add 1 cup water, salt to taste and ½ teaspoon oil. Give a quick mix.
• Let it start to boil vigorously.
• Keep flame in low and add ¾ cup ragi flour.
• Give a quick mix.
• Mix it well until no dry flour is seen and it gathers to a mass. Add ½ teaspoon oil and switch off.
• Keep covered for 5 minutes.
• Transfer to a plate.
• Knead it well for 5 minutes. Knead it when it is slightly warm.
• Dough should be soft like this.
• Make 6 small lemon sized balls. If you want to make big chapathi make 4 balls out of the dough.
• Take a ball flatten it slightly, dust ragi flour.
• Roll it slightly thin. Dust ragi flour if needed.
• Roll it to around 5 inch in diameter and slightly thin.
• Repeat to finish.
• It should be slightly thin like this.
• Heat a tawa, add it. When it starts to bubble then flip over to other side.
• Slightly press it will slowly puff up.
• Drizzle little ghee or oil.
• Turn over to other side, drizzle oil or ghee.
• Toast until spots appear here and there, Repeat to finish other chapathi also.
• Serve hot / warm.

Video

Notes

• Water - I usually add ¼ cup extra than the flour. Like if I take ¾ cup flour I use 1 cup water which will be perfect to cook the dough.
• Resting - Once the flour is mixed and cooked in water, I usually rest it for 5 minutes before kneading so that it is hand bearable. Also this helps the flour to absorb water properly and rolling becomes more easier.
• Knead dough - I make sure the dough is soft and smooth, not too tight. If the dough is tight then while rolling it will have cracks and chapathis may turn hard.
• Rolling - I roll it slightly thin or medium thickness. Dust ragi flour if it sticks. Make big chapathis or medium sized ones as I have did.
• Cooking Tip - I cook on medium heat and flip it when bubbles appear on top. If the flame is very high it can become hard and dry.

Nutrition

Serving: 25g | Calories: 128kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 3mg | Potassium: 93mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

The post Ragi Chapathi Recipe (Nachni Roti) appeared first on Sharmis Passions.

Bun Maska is a simple snack made with soft milk buns spread generously with a mix of butter, powdered sugar and condensed milk. It has rich buttery taste with soft texture of the bun and smooth creamy spread that melts in every bite. It is a popular snack at tea stalls served with Irani chai.

This recipe is quick to make with everyday ingredients found in most kitchen. It is a nice choice for breakfast, evening snack. The mild sweetness and buttery flavour makes it comforting and satisfying. Many people enjoy this because it is easy to prepare and tastes good without much effort.

About Bun Maska

Bun Maska is a popular Indian bakery snack made by spreading a rich butter mixture over soft milk buns. This recipe uses butter, powdered sugar and condensed milk to make a smooth spread that comes together in just few minutes. It is simple but the the taste is really good.

The bun gives soft fluffy base while the butter spread add creamy richness. The butter mix is best made with room temperature butter as it blends easily. Some people like to keep the spread slightly sweet while others like it very sweet. This snack is often served with hot tea.

Bun Maska and Irani Chai are popular combination in tea shops and bakeries. I have tasted in local tea shop nearby and it tastes great no wonder it has become this popular now.

Fresh bakery buns work best because they stay soft and absorb little of the butter spread. You can also toast the bun lightly if you prefer little crisp texture before spreading.

Bun Maska Video

I have tried this once with burger buns and the taste was only ok. I would suggest to buy soft milk buns that is sweet which is best preferred for this recipe.

I usually make Bun Maska when I need quick evening snack without much preparation. My family likes it most with fresh warm buns from bakery.

Similar Recipes

• Masala Pav
• Vada Pav Recipe
• Pav Bhaji Recipe
• Irani Chai
• Sweet & Salt Biscuits Recipe

Bun Maska Ingredients

• Butter - I used soft butter at room temperature because it mixes easily with the other ingredients. Good quality butter gives rich taste and smooth texture to the spread. You can use homemade butter too.
• Sweet Milk Buns - I usually buy fresh bakery milk buns as they stay soft and taste better.
• Powdered Sugar - I prefer powdered sugar because it dissolves quickly without leaving grainy texture. It makes the spread smooth and creamy.
• Condensed Milk - I used condensed milk for sweetness and creamy consistency.

How to make Bun Maska Step by Step

1.Take 50 grams butter which is at room temperature.

2.Mix it well to soften it.

3.Add 1 tablespoon powdered sugar, 2 tablespoon condensed milk.

4.Mix it well and set aside. This will be enough to spread for 2 big sized buns or 4 medium sized buns.

5.Now take the buns and keep it ready. Use only fresh soft milk buns which gives the best taste and texture.

6.Slice the bun into half like this.

7.Spread the butter mixture generously on each side.

8.Close and seal.

9.Cut into half like this.

10.Spread butter on the sides.

11.Bun maska is ready!

Serve and enjoy immediately!

Expert Tips

• Butter - I always use room temperature butter before mixing. Cold butter is hard to blend and the spread may turn lumpy.
• Mixing - I usually mix everything until smooth without overdoing it. Just a few minutes of mixing is enough when the butter is soft.
• Buns - I use bakery milk buns which is soft and sweet, it gives best result. Do not use burger buns as they might turn out dry.
• Toasting - I sometimes toast the bun halved slightly, before adding the spread. Do not add the spread when the buns are hot as the spread might melt. Toasting gives little crisp edge while keeping the inside soft.
• Sweetness - Adjust sweetness according to the sweetness of the buns. I used milk buns which was already sweet so adjusted sweetness accordingly.
• Storage - I keep the leftover spread in a clean airtight container in the fridge and bring it to room temperature before using again so it spreads easily.

Serving and Storage

Serve Bun Maska immediately after spreading the butter mixture while the bun is still soft and fresh. Serve with hot tea or coffee for breakfast or evening snack, store the leftover spread in an airtight container in the fridge and it stay good for about three to four days only.

FAQS

1. Can I make the spread ahead of time?

Yes, you can prepare the spread one day earlier and refrigerate it, bring it to room temperature before using.

2. What type of bun works best?

Soft milk sweet buns from gives best taste and texture, though regular buns or brioche also works well. Do not use burger buns.

3. Can I toast the bun before serving?

Yes, light toasting give nice crunch, cool down a bit then spread the mixture and serve immediately.

4. Can I add extra flavours?

Some people add little cardamom powder or cinnamon or even vanilla extract for different flavour. But I like to keep it plain to enjoy the full flavour of butter as such without any flavours.

5.I don't have condensed milk, can I make it?

Yes, You can add 3 tablespoon powdered sugar and skip condensed milk.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Bun Maska Recipe

Bun Maska is a simple snack made with soft milk buns spread generously with a mix of butter, powdered sugar and condensed milk. It has rich buttery taste with soft texture of the bun and smooth creamy spread that melts in every bite. It is a popular snack at tea stalls served with Irani chai.

Course Snack

Cuisine Indian

Keyword 15 mins recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• 2 big sized milk buns
• 50 grams butter
• 2 tablespoon condensed milk
• 1 tablespoon powdered sugar

Instructions

• Take 50 grams butter which is at room temperature.
• Mix it well to soften it.
• Add 1 tablespoon powdered sugar, 2 tablespoon condensed milk.
• Mix it well and set aside. This will be enough to spread for 2 big sized buns or 4 medium sized buns.
• Now take the buns and keep it ready. Use only fresh soft milk buns which gives the best taste and texture.
• Slice the bun into half like this.
• Spread the butter mixture generously on each side.
• Close and seal.
• Cut into half like this.
• Spread butter on the sides.
• Bun maska is ready!
• Serve and enjoy immediately!

Video

Notes

• Butter - I always use room temperature butter before mixing. Cold butter is hard to blend and the spread may turn lumpy.
• Mixing - I usually mix everything until smooth without overdoing it. Just a few minutes of mixing is enough when the butter is soft.
• Buns - I use bakery milk buns which is soft and sweet, it gives best result. Do not use burger buns as they might turn out dry.
• Toasting - I sometimes toast the bun halved slightly, before adding the spread. Do not add the spread when the buns are hot as the spread might melt. Toasting gives little crisp edge while keeping the inside soft.
• Sweetness - Adjust sweetness according to the sweetness of the buns. I used milk buns which was already sweet so adjusted sweetness accordingly.
• Storage - I keep the leftover spread in a clean airtight container in the fridge and bring it to room temperature before using again so it spreads easily.

The post Bun Maska Recipe appeared first on Sharmis Passions.

Ragi Cake or Finger Millet Cake is a healthy cake made with ragi flour, wheat flour, jaggery, milk, curd and oil. This Ragi Cake is eggless and makes a quick healthy snack for kids. It comes out moist, soft and tastes just like chocolate cake. Kids will love it for sure, do try this healthy and delicious cake!

Ragi Cake is one of the easiest and quickest cake recipes that even beginners can try. This cake recipe comes out fluffy, soft and delicious, with the addition of cocoa powder this cake is no less than a chocolate cake.

About Ragi Cake

Ragi Cake is made using wheat flour, finger millet flour, jaggery, milk, curd, oil and raising agents. Ragi cake is gluten free, moist, delicious and an healthy option to include in your regular menu.

Ragi or Finger millet is one of the popular grains easily available throughout India. Ragi is one of the first grains introduced to babies as it is easily digestible for little tummies and promotes weight gain too.

This Ragi cake has no refined or fancy ingredients just the goodness of ragi and wheat flour with jaggery. If you are planning to make this cake for toddlers you can replace oil with melted butter, I have tried this and it works great.

I was planning to make a cake using ragi flour and this recipe was a hit when I made it first time itself. So have been making this cake often as kids love it and they don't even know there is ragi flour in it. The little one says 'amma make this cake often, I just love it'. My kids are so fond of homemade bakes and this cake is one of their favourites.

Ragi Cake Video

I intended to make a healthy snack cake so did not add any frosting on top as the cakes tastes delicious on its own. This cake is very soft due to the addition of curd and oil.

This Ragi cake recipe is eggless still turns out super soft and delicious. Kids will not find that ragi flour is included they will enjoy it just like they enjoy chocolate cakes. The addition of little cocoa powder makes this cake so chocolaty.

I used homemade ragi flour and homemade wheat flour for this recipe and the cake turned out super good. It was a big hit at home so started making it often.

Similar Recipes

• Homemade Cake Flour Recipe
• Ragi Dosa Recipe
• Sponge Cake Recipe | Vanilla Sponge Cake
• Ragi Ladoo
• Cake Balls

Ragi Cake Ingredients

• Wheat flour - I used homemade wheat flour, you can use store bought wheat flour too.
• Finger millet flour - I used homemade sprouted ragi or finger millet flour. You can use store bought flour too.
• Jaggery - Organic powdered jaggery is used. Make sure to use jaggery powder without any impurities. You can replace it with cane sugar too.
• Milk - Use boiled cooled milk. I would not suggest using raw milk for this.
• Curd, Oil - Curd and oil adds moistness and softness to the cake.
• Leavening agent - I have used baking powder and baking soda for this cake.
• Vanilla extract - Vanilla extract is added for flavour.
• Cocoa powder - Cocoa powder is used to make the cake chocolate flavoured.

How to make Ragi Cake Step by Step

1.Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.

2.Place a sieve over a mixing bowl. To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.

3.Sieve it well and discard the remains.

4.Give a quick mix and set it aside.

5.To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.

6.Whisk it well.

7.Add ¼ cup thick curd.

8.Whisk it well until creamy.

9.Now add in the sieved flour mix.

10.Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla extract.

11.Whisk to a make a batter.

12.The batter should be thick and flowing like this.

13.Transfer the batter to the cake tin, tap twice to remove air bubbles if any.

14.Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.

15.Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.

16.Soft tasty ragi cake is ready!

Store in a clean dry container.

Expert Tips

• Do not over bake - Do not over bake the cake as the cake may become dry and hard.
• Batter - Batter will be a little runny, do not worry, it will good after baking.
• Adding nuts - Chopped nuts or chocolate chips or grated chocolate can be added.
• Replacement - You can replace melted butter with oil.
• Frosting idea - You can make a simple frosting with sugar and coco powder. Spread the frosting over the cake once it cools down.
• Slicing the cake - Always cool down the cake completely before slicing.

Serving & Storage

Ragi Cake can be served as such as it tastes great on its own. But if you prefer you can drizzle homemade chocolate frosting or chocolate sauce and serve it. This cake keeps well in room temperature for 1 day and 2 to 3 days in fridge.

FAQS

1.Can I use ragi flour fully?

Yes you can try but your cake may come out a bit dense in nature. Though I have not tried with ragi flour fully.

2.Why is my cake dry?

Over baking can make the cake dry. Sometimes if wet ingredients are not sufficient for the flour ratio then the cake might become dry and brittle so be careful in the measurements.

3.How can I know if my cake is perfectly baked?

Start checking after 25 minutes itself. Check by inserting a tooth pick in the center, it comes out clean or with cake crumbs then cake is done else bake for few more minutes and check again.

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

Tried this Ragi Cake 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 Cake Recipe

Ragi Cake or Finger Millet Cake is a healthy cake made with ragi flour, wheat flour, jaggery, milk, curd and oil. This Ragi Cake is eggless and makes a quick healthy snack for kids. Learn to make Eggless Ragi Cake with step by step pictures and video.

Course Baking

Cuisine Indian

Keyword 30 mins recipes, Cake Recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 squares

Calories

Author Sharmilee J

Ingredients

• ½ cup (75 grams) finger millet flour
• ½ cup (65 grams) wheat flour
• 2 tablespoon (10 grams) cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup (100 grams) jaggery
• ⅛ teaspoon salt
• ¼ cup (60 ml) oil
• ¼ cup (60 ml) curd
• ¾ cup (180 ml) milk
• ½ teaspoon vanilla extract

Instructions

• Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.
• Place a sieve over a mixing bowl.To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.
• Sieve it well and discard the remains.
• Give a quick mix and set it aside.
• To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.
• Whisk it well.
• Add ¼ cup thick curd.
• Whisk it well until creamy.
• Now add in the sieved flour mix.
• Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla essence.
• Whisk to a make a batter.
• The batter should be thick and flowing like this.
• Transfer the batter to the cake tin, tap twice to remove air bubbles if any.
• Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.
• Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.
• Soft tasty ragi cake is ready!
• Store in a clean dry container.

Video

Notes

• Do not over bake - Do not over bake the cake as the cake may become dry and hard.
• Batter - Batter will be a little runny, do not worry, it will good after baking.
• Adding nuts - Chopped nuts or chocolate chips or grated chocolate can be added.
• Replacement - You can replace melted butter with oil.
• Frosting idea - You can make a simple frosting with sugar and coco powder. Spread the frosting over the cake once it cools down.
• Slicing the cake - Always cool down the cake completely before slicing.

The post Ragi Cake Recipe (Eggless Finger millet cake) appeared first on Sharmis Passions.