Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.

About Christmas Morning Muffins

Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.

The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.

You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.

I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.

Similar Recipes

• Carrot Muffins Recipe (Eggless)
• Eggless Whole Wheat Jaggery Muffins Recipe
• Eggless Vanilla Muffins Recipe
• Eggless Banana Muffins Recipe
• Eggless Fruit Cake Recipe

Christmas Morning Muffins Ingredients

• Whole wheat flour - I used whole wheat flour for the main batter which gives wholesome taste. You can use all-purpose flour if you prefer.
• Baking powder - Added to help the muffins rise and come out light and fluffy.
• Cinnamon powder - I added cinnamon for warm spice flavour which is perfect for Christmas.
• Nutmeg powder - Used for nice warm aroma and flavour to the muffins.
• Salt - Added to balance the sweetness in the muffins.
• Sugar - It gives sweetness to the muffin for the batter and also in the crumble topping.
• Egg - Added this to bind all the ingredients and gives the muffin structure.
• Yogurt - I used yogurt to keep the muffins moist and tender inside.
• Milk - Added to adjust the batter consistency and make it pourable.
• Butter - I used butter for flavour and richness in the batter and crumble topping.
• Vanilla essence - I added this for nice aroma which pair well with spices.
• Tutti frutti - Added for colour and little tartness in the crumble topping.
• Powdered sugar - Used for making the glaze which is drizzled over cooled muffins.

How to make Christmas Morning Muffins Recipe Step by Step

1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.

2.Mix well using a whisk.In another mixing bowl add butter and sugar.

3.Whisk it then add an egg.

4.Whisk well until creamy. Add curd and milk.

5.Whisk well. Then add vanilla essence.

6.Add flour mixture and mix it, Set aside.

7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.

8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.

9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.

10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.

Enjoy!

Expert Tips

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Serving and Storage

Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1. Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.

2. Can I skip yogurt?

Yes you can but it add moistness to the muffins

3. Can I make this without tutti frutti?

Yes, plain wheat muffins also taste nice. Or add nuts instead.

4. Why my muffins didn't puff up?

Check your baking soda and powder, it should be fresh. Also don't over mix the batter.

5. How to store these muffins?

Keep them in airtight box after cooled fully. Use within 2 days for best softness.

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

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

📖 Recipe Card

Print

Christmas Morning Muffins Recipe

Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

Course Baking, Snack

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, cake, Cake Recipes, cardamom powder recipe, christmas recipes, maida recipes, milk recipes, Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 7 muffins

Calories 186kcal

Author Sharmilee J

Ingredients

• 1 cup whole wheat flour
• ½ tablespoon baking powder
• ½ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• ¼ teaspoon salt
• ⅛ cup + 1 tablespoon sugar
• 1 no egg
• ½ cup yogurt
• ⅓ cup milk
• ⅛ cup butter
• ½ teaspoon vanilla essence

For the crumble topping:

• ½ tablespoon butter
• 1 tablespoon wheat flour
• 1 tablespoon sugar
• 1 pinch salt
• ¼ teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• 2 tablespoon tutti frutti / cranberries

For the glaze:

• ⅓ cup powdered sugar
• ¼ teaspoon vanilla essence
• ⅛ teaspoon nutmeg powder
• 2 to 3 teaspoon milk

Instructions

• To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.
• Mix well using a whisk. In another mixing bowl add butter and sugar.
• Whisk it then add an egg.
• Whisk well until creamy. Add curd and milk.
• Whisk well. Then add vanilla essence.
• Add flour mixture and mix it .Set aside.
• To prepare the crumble topping :

  Add all the ingredients listed under 'for crumble topping', mix it and set aside. Now scoop out the batter.
• Line muffin liners to a muffin tray and transfer scooped out batter to it. Add some crumble topping to each muffin, sprinkle some tutti frutti to it.
• Bake in preheated oven at 200 deg C for 18-20 mins or until the top turns golden. Let the muffins cool down completely.
• To prepare glaze :

  Add powdered sugar, nutmeg powder, vanilla essence and milk.
• Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins. Enjoy Christmas Morning Muffins!

Notes

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Nutrition

Serving: 30g | Calories: 186kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 228mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 171IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 1mg

The post Christmas Morning Muffins Recipe appeared first on Sharmis Passions.

Moong Dal Sundal, also called Pasi Paruppu Sundal, is a light and healthy South Indian snack made with yellow moong dal. It's an easy-to-make recipe and doesn't need any soaking, making it a quick option. This recipe is a comforting snack that is full of flavor and has a soft, crumbly texture. It's mildly spiced and topped with coconut, making each bite simple yet satisfying.

This snack recipe is a healthier alternative to fried snacks. It's often prepared during festivals and special occasions. It is also packed with nutritional benefits. It's rich in protein and fiber, helps with digestion and keeps you full for longer. Whether as a snack between meals or a light side dish, it's an excellent way to enjoy something tasty and nutritious.

About Moong Dal Sundal

Moong Dal Sundal is a traditional dish made with simple pantry ingredients. It's commonly made in South India. The texture is soft and slightly crumbly, which makes it easy to eat and enjoy. It has a mild flavor, and the tempering adds the dish a warmth flavor. It's a light dish that's quick to make, making it perfect for any time of the day.

This dish is made with simple and healthy ingredients, making it both nutritious and easy to prepare. It's naturally gluten-free. This delightful snack recipe requires no fancy ingredients. This dish is great when you want something light, quick, and full of flavor. It works well as a snack or a side dish with your meals.

We don't have the custom of keeping kolu so I am here with the sundal recipes for navaratri. Paasi Paruppu Sundal is very easy and simple to make but the trick part here is to cook moong dal perfectly.

This is a versatile recipe that can be easily customized to your taste preferences. You can adjust the spice level to your liking or even add other ingredients like roasted peanuts or vegetables for variation. If you're looking for a simple snack this Moong Dal Sundal surely satisfies your soul with its soothing taste.

Moong Dal Sundal Ingredients

• Moong dal - This is the key ingredient of the dish. It's high in protein and fiber, perfect for a soft, tender texture. 
• Grated coconut - Adds sweetness and a texture to the dish. It gives healthy fats and enhances the overall flavor and helps balance the spices.
• Oil - Used for tempering, it helps release the essential oils from the spices, adding richness and aroma to the dish.
• Mustard seeds, urad dal - Add a slight pungent, crunchy texture and nutty flavor to the dish.
• Red chili - Provides a mild heat, adding flavor and color. You can adjust it according to your spice preference.
• Curry leaves - Adds a distinct fragrance, it enhances the flavor and offer health benefits like improving digestion.
• Hing - Adds a subtle pungency, enhances the savory flavors and aids digestion.

Similar Recipes

• Javvarisi sundal
• Navaratri Sundal Recipes
• Sundal podi
• Thenga manga pattani sundal
• Pattani sundal

Why This Recipe Works

• This is a quick and easy-to-make recipe with just a few ingredients.
• It's a nutritious dish, rich in protein, fiber, and healthy fats.
• It has an aromatic flavor and a soft texture.
• A healthier snack compared to fried foods.
• You can adjust the spice level to your taste.
• The dish is light, making it ideal for any time of day.
• Perfect for all ages.

How to make Moong Dal Sundal Step by Step

1.Dry roast moong dal till slightly golden browned. Set aside. Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.

2.The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal. This may take just 3-5 minutes. Switch off, strain water and set aside. In a pan heat oil - add the items listed under 'to temper' let it splutter. Add a pinch of turmeric powder.

3.Now add cooked dal and just toss it. Add coconut and give a quick stir. Switch off.

Serve hot / warm as a evening snack!

Expert Tips

• Roasting moong dal - Roasting the dal before cooking adds a deep, roasted flavor and a crunchy texture to the dish.
• Cooking time - The dal should be soft but not mushy. It should retain its shape while being tender to the bite.
• Water - After cooking, strain the excess water and rinse with cold water to stop the cooking process.
• Lemon juice - A squeeze of fresh lime or lemon juice just before serving can add a tangy flavor that enhances the overall taste.
• Roasted peanuts - Adds extra crunch and protein to the dish.
• Spice level - You can add a pinch of red chili powder or chopped green chilies to the tempering for a spicier taste.
• Freshness - A little bit of fresh cilantro or mint can add a refreshing flavor to the sundal.

Serving and Storage

You can serve this Moong Dal Sundal warm as an evening snack or side dish for meals.

You can store it in an airtight container. It can be kept in the fridge for up to 1-2 days but is best enjoyed fresh for optimal texture.

FAQS

1.Can I make Moong Dal Sundal ahead of time?

It's best enjoyed fresh, but you can prepare it ahead of time, heat it and serve hot.

2.Can I use other types of lentils for this recipe?

While moong dal is ideal, you can try with chana dal, black chana, white chana for a different taste.

3.What can I serve with Moong Dal Sundal?

It pairs well with tea, coffee, or as a light snack with meals.

4.Can I add vegetables to Moong Dal Sundal?

Yes, you can add finely chopped vegetables like grated carrots or onion for extra taste and texture.

5.How can I make it vegan?

This recipe is already vegan. Use plant-based oil for tempering.

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

Tried this moong dal sundal recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Moong Dal Sundal Recipe | Pasi Paruppu Sundal Recipe

Moong Dal Sundal, also called Pasi Paruppu Sundal, is a light and healthy South Indian snack made with yellow moong dal. It's an easy-to-make recipe and doesn't need any soaking, making it a quick option. This recipe is a comforting snack that is full of flavor and has a soft, crumbly texture. It's mildly spiced and topped with coconut, making each bite simple yet satisfying.

Course Snack

Cuisine Indian

Keyword dal recipes, Festival, navaratri sundal recipes, snack recipes, sundal recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 254kcal

Author Sharmilee J

Ingredients

• ½ cup moong dal
• 3 tablespoon coconut grated
• salt to taste

To temper:

• 2 teaspoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon split urad dal
• 1 small small red chilli
• 1 sprig curry leaves
• 1 tiny pinch hing

Instructions

• Dry roast moong dal till slightly golden browned. Set aside.
• Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.
• The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal. This may take just 3-5 minutes.
• Switch off, strain water and set aside.
• In a pan heat oil - add the items listed under 'to temper' let it splutter. Add a pinch of turmeric powder.
• Now add cooked dal and just toss it. Add coconut and give a quick stir. Switch off.
• Serve Moong Dal Sundal hot / warm as a evening snack!

Notes

• Roasting moong dal - Roasting the dal before cooking adds a deep, roasted flavor and a crunchy texture to the dish.
• Cooking time - The dal should be soft but not mushy. It should retain its shape while being tender to the bite.
• Water - After cooking, strain the excess water and rinse with cold water to stop the cooking process.
• Lemon juice - A squeeze of fresh lime or lemon juice just before serving can add a tangy flavor that enhances the overall taste.
• Roasted peanuts - Adds extra crunch and protein to the dish.
• Spice level - You can add a pinch of red chili powder or chopped green chilies to the tempering for a spicier taste.
• Freshness - A little bit of fresh cilantro or mint can add a refreshing flavor to the sundal.

Nutrition

Serving: 100g | Calories: 254kcal | Carbohydrates: 33g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1955mg | Potassium: 40mg | Fiber: 6g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

The post Moong Dal Sundal | Pasi Paruppu Sundal appeared first on Sharmis Passions.

Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter and sugar and frying it. Kul Kul is a Goan delicacy made commonly for Christmas and a must try at home for the joy of cooking & tasting. 

This Kul Kul is a Christmas delicacy that I make every year. It tastes with mild sweetness and little coconut flavour. It is not too heavy and stays crispy even after a few days. Everyone love these at home. You can make it by pressing a fork into soft dough then frying it until it golden and crispy.

About Kul Kul

Kul Kul is made using wheat flour, butter, sugar and coconut milk. The coconut milk gives it authentic flavour. Butter adds richness and helps dough come together soft.

The texture comes out really crispy on the outside and light inside. When fresh from frying it is soft to touch but after cooling it becomes crunchy and flaky. The fork design looks beautiful and adds little crunch in texture.

You can dust these with powdered sugar after frying if you like extra sweetness. Some people use regular milk instead of coconut milk but coconut milk tastes better. You can also skip any essence and keep it simple.

I usually make kul kul during Christmas season. My family loves the crispy texture and mild flavour. Last year itself I had got this recipe from my friend but somehow it got missed so this year made up my mind to shoot it along with a video and yes I did it.

When searching and reading about kul kuls came to know that it is a popular sweet made by Goan catholics during Christmas season.Traditionally this kul kul recipe is made using maida(white flour) but I have replaced it with wheat flour and trust me you will have no complaints, it tastes soo crunchy and yummy.

Similar Recipes

• Potato Roast Recipe
• Potato Fry Recipe (Aloo Fry)
• Vanilla Cookies Recipe
• Vanilla Popsicle | Vanilla Ice
• Banana Bread

Kul Kul Video

Kul Kul Ingredients

• Wheat flour - I use wheat flour for the base. It gives slightly nutty flavour and keeps it crispy when fried.
• Powdered sugar - I add powdered sugar for mild sweetness. It dissolves into dough easily and distributes well.
• Butter - I use butter at room temperature. It helps dough come together and add richness to kul kul.
• Coconut milk - I use fresh coconut milk for authentic flavour. It is very important for Goan taste. You can use regular milk but coconut milk is better.
• Salt - I add salt to balance the sweetness. Even small amount helps flavour balance

How to make Kul Kul Recipe Step by Step

1.To a mixing bowl add flour,powdered sugar,salt and butter.Rub butter with flour and crumble it well. Then add coconut milk little by little.

2.Gather and add coconut milk.If even after adding ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that.For me ⅓ cup was fine.Knead to form a soft dough. Keep covered for 15 minutes.

3.Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.

4.Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.

5.You can see the fork design on it, how cute is that?! Likewise repeat to finish all the rolled balls.Heat oil in a pan - drop them one by one gently. After few seconds flip over. Fry in batches do not overcrowd.

6.Fry until golden brown. Remove and drain in tissue paper. When hot it will be soft to touch after cooling down it will become crispy.

After frying you can even toss it in powdered sugar if you prefer a more sweeter version. Cool down then store in an airtight container.

Expert Tips

• Room temperature butter - I always use butter that is soft and is at room temperature. It blends easily into flour without making the dough tough.
• Kneading - I knead dough until it is soft and smooth. If it is too crumbly add milk little by little. Don't add too much or it will become sticky.
• Fork design - I grease the fork with butter before each piece. This helps dough from not sticking to fork and design comes out clear.
• Flattening - I place dough ball on fork and flatten it gently with my hand. Then I roll it to get the fork mark all over.
• Oil temperature - I fry in hot oil but not smoking hot. If oil is too hot kul kul browns too fast outside and stays raw inside.
• Batch frying - I fry one or two at a time. Don't overcrowd the pan or they will not fry evenly.
• Cooling - I drain on tissue paper right after frying. This removes excess oil and help them become crispy as they cool.

Serving and Storage

Serve kul kul warm or at room temperature. They tastes best when fresh but also good next day. You can store these in airtight container at room temperature, stays good for 1 week. 

FAQS

1. Can I use maida?

Yes you can use maida flour instead of wheat flour as it has delicate texture but wheat flour work just as well.

2. Do I have to use coconut milk?

You can use regular milk but coconut milk give authentic flavour. Regular milk work fine if that what you have.

3. How long do these stay crispy?

They stay crispy for one week in airtight container. After that they start to lose crispness but still taste good.

4. Can I add essence?

You can add vanilla or coconut essence but plain kul kul taste nice too without any essence.

5. Why is my kul kul greasy?

Oil might be too cool when frying. Make sure oil is hot enough before dropping them in.

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

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

📖 Recipe Card

Print

Kul Kul Recipe

Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter & sugar and frying it. Kul Kul is a Goan delicacy made commonly for Christmas and a must try at home for the joy of cooking & tasting.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, butter recipes, christmas recipes, coconut recipes, sweet recipes, wheat flour recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 406kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ⅛ cup powdered sugar
• 1 ½ tablespoon butter at room temperature
• ⅓ cup fresh coconut milk
• salt to taste

Instructions

• To a mixing bowl add flour, powdered sugar, salt and butter. Rub butter with flour and crumble it well. Then add coconut milk little by little.
• Gather and add coconut milk. If even after adding ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that. For me ⅓ cup was fine. Knead to form a soft dough. Keep covered for 15 mins.
• Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.
• Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.
• You can see the fork design on it. Likewise repeat to finish all the rolled balls.
• Heat oil in a pan - drop them one by one gently. After few seconds flip over. Fry in batches do not overcrowd.
• Fry until golden brown. Remove and drain in tissue paper. When hot it will be soft to touch after cooling down it will become crispy.
• Cool down then store Kul Kul in an airtight container.

Video

Notes

• Room temperature butter - I always use butter that is soft and is at room temperature. It blends easily into flour without making the dough tough.
• Kneading - I knead dough until it is soft and smooth. If it is too crumbly add milk little by little. Don't add too much or it will become sticky.
• Fork design - I grease the fork with butter before each piece. This helps dough from not sticking to fork and design comes out clear.
• Flattening - I place dough ball on fork and flatten it gently with my hand. Then I roll it to get the fork mark all over.
• Oil temperature - I fry in hot oil but not smoking hot. If oil is too hot kul kul browns too fast outside and stays raw inside.
• Batch frying - I fry one or two at a time. Don't overcrowd the pan or they will not fry evenly.
• Cooling - I drain on tissue paper right after frying. This removes excess oil and help them become crispy as they cool.

Nutrition

Serving: 100g | Calories: 406kcal | Carbohydrates: 56g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 74mg | Potassium: 152mg | Fiber: 2g | Sugar: 8g | Vitamin A: 262IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 4mg

The post Kul Kul Recipe | Kal Kal Recipe appeared first on Sharmis Passions.

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.

📖 Recipe Card

Print

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.

Sambar Quinoa is a meal made with quinoa rice and sambar with tempered spices. You can simply serve it with pappad or vadagam on the side. Quinoa is light and nutty so it blends well with sambar spices. It is little different from regular sambar rice and filling too.

Sambar Quinoa is perfect filling meal for people on diet and diabetics. This is good option when you want something quick and nutritious to eat. The whole meal comes together in just 35 minutes from start to finish. Serve it hot with ghee drizzle and it stays warm for good time.

About Sambar Quinoa 

Sambar Quinoa is made using quinoa and toor dal cooked together with spices and vegetables. The base flavour comes from bisi bele bath powder which has all the sambar spices already mixed. Tamarind water adds tangy flavour and brings out the taste well. 

Quinoa and dal absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The mustard seeds and curry leaves in the tempering gives nice aroma and crunch. Peanuts add little richness and mild sweetness to balance the spices. 

You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The roasted spice powder is important because it gives strong flavour. 

I usually make this for a healthy meal that tastes like sambar but with more nutrition. My family loves it because it feels different from regular dal rice. The combination of quinoa and sambar spice feels fresh and tasty.

Similar Recipes

• Bisi Bele Bath Recipe
• Bisi Bele Bath Masala Powder
• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa

Sambar Quinoa Ingredients

• Quinoa - I used quinoa as the main grain which is high in fibre and protein. It cooks soft and absorbs all the flavours really well.
• Toor dal - I added toor dal for nutrition and to make the meal more filling. It cooks together with quinoa and adds creaminess.
• Ghee - I used ghee for flavour and richness in the meal. It makes the final dish tastes rich and more satisfying.
• Tamarind water - I added tamarind water for tangy flavour which balances the spices nicely.
• Bisi bele bath powder - This gives all the sambar spice flavours at once. It has chilli, coriander, fenugreek and other spices mixed together.
• Onions - I used small onions for mild onion flavour without overpowering the spices.
• Carrot - I added carrot for sweetness and nutrition and nice colour.
• Beans - I added beans for texture and to make the meal more complete and nutritious.
• Salt - I added salt for balancing all the flavours in the meal.
• Oil - I used oil to temper the mustard seeds and curry leaves at the end.
• Mustard seeds - I add mustard seeds in the tadka for nice flavour.
• Curry leaves - These give aroma and for fresh taste. It gives nice flavour.
• Peanuts - I add in some roasted peanuts for crunch and mild sweetness that balances the spice.

How to make Sambar Quinoa Step by Step

1.Measure and get ready with the ingredients. Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.

2.Then add the vegetables saute for a while then add quinoa and dal, give a quick mix.Add water.

3.Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.

4.Add it to rice mix well then add water.

5.Add tamarind water and mix well to a goey consistency. Add required salt

6.Mix well.Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.

7.Add peanuts fry until browned.Add the tadka to bisi bele bath and mix well.

Serve hot with a drizzle of ghee and chips!

Expert Tips

• Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
• Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
• Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
• Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
• Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
• Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
• Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.

Serving and Storage

Serve this hot with pappad or vadagam. It tastes best when warm and fresh. Leftover can be stored in refrigerator for two days. While reheating add little water and heat gently. Mix well before serving again.

FAQS

1. Can I use regular rice?

Yes you can use basmati rice or any white rice. It will work the same way but quinoa is healthier.

2. Where do I get bisi bele bath powder?

You can buy from stores or I have recipe to make it at home. Homemade version is better.

3. Can I skip the toor dal?

No dal is important as it adds creaminess. You need it for proper texture.

4. How do I adjust the spice?

You can use less bisi bele bath powder if you prefer milder taste. Start with less and add more.

5. Is it good for diabetics?

Yes quinoa have low glycemic index and high fibre which make it good for diabetic diet.

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

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

📖 Recipe Card

Print

Sambar Quinoa Recipe (Quinoa Bisi bele bath)

Sambar Quinoa is a meal made with quinoa rice and sambar with tempered spices. You can simply serve it with pappad or vadagam on the side. Quinoa is light and nutty so it blends well with sambar spices. It is little different from regular sambar rice and filling too.

Course Main Course

Cuisine Indian

Keyword Dinner recipe, lunch recipes, quinoa recipes, sambar, sambar recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 470kcal

Author Sharmilee J

Ingredients

• ½ cup quinoa
• ¼ cup toor dal
• 3 cups water
• 1 tablespoon ghee
• 2 tablespoon tamarind water
• 2 tablespoon bisi bele bath powder
• 8 nos small onion
• 2 nos small carrot chopped roughly
• 10 nos beans chopped roughly
• salt to taste

To temper:

• 1 teaspoon oil
• 1 tablespoon ghee
• ¾ teaspoon mustard seeds
• few nos curry leaves
• 2 tablespoon peanut

Instructions

• Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.
• Then add the vegetables saute for a while then add quinoa and dal, give a quick mix. Add water.
• Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.
• Add it to rice mix well then add water.
• Add tamarind water and mix well to a gooey consistency. Add required salt. Mix well.
• Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.
• Add peanuts fry until browned. Add the tadka to bisi bele bath and mix well.
• Serve Sambar Quinoa hot with a drizzle of ghee and chips!

Notes

• Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
• Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
• Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
• Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
• Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
• Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
• Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.

Nutrition

Serving: 125g | Calories: 470kcal | Carbohydrates: 46g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 40mg | Potassium: 342mg | Fiber: 10g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg

The post Sambar Quinoa Recipe (Quinoa Bisi Bele Bath) appeared first on Sharmis Passions.

Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.

About Ragi Ribbon Pakoda

Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.

The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.

You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.

I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.

Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc

Similar Recipes

• Ribbon Pakoda | Ribbon Murukku
• Potato Chips Recipe
• Pakoda Kuzhambu | Pakoda Kulambu
• Cashew Pakoda Recipe (Munthiri Pakoda)
• Onion Pakoda Recipe | Onion Pakora Recipe

Ragi Ribbon Pakoda Ingredients

• Ragi flour - I used ragi flour as the main flour. You can try with other millet flours too.
• Rice flour - I add rice flour for crispness. It helps to make pakoda light and crunchy when fried.
• Besan flour - This gives good texture and helps bind the dough nicely together.
• Butter - I use butter for flavour and to give nice crisp texture to the pakoda.
• Sesame seeds - I add sesame seeds for mild flavour and little crunch in each bite.
• Red chilli powder - This adds spice and colour to the pakoda.
• Salt - I add salt for balancing all the flavours nicely.
• Water - I use water as needed to make soft and smooth dough.
• Oil - I use oil to deep fry the pakoda until it turn golden.

How to make Ragi Ribbon Pakoda Step by Step

1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.

2.Add water little by little and gather together.

3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.

4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.

5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.

Store in a clean airtight container.

Expert Tips

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot as pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Serving and Storage

Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture. 

FAQS

1. Can I use cumin seeds?

Yes you can use cumin seeds instead. It gives nice flavour.

2. Why is my pakoda bitter?

It may be due to overcooking. Remove once the bubbles reduce well.

3. How to check the oil temperature?

Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.

4. Can I make the dough ahead?

No the dough will dry up so making dough fresh and making the pakoda instantly will work better.

5. Why is the pakoda dark in colour?

Ragi flour naturally gives dark colour so do not judge cooking by colour alone.

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

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

📖 Recipe Card

Print

Ragi Ribbon Pakoda Recipe

Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, ragi recipes, rice flour recipes, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 576kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour / finger millet flour
• ¼ cup rice flour
• ¼ cup besan flour
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ¼ teaspoon red chilli powder
• salt to taste
• water as needed
• oil to deep fry

Instructions

• Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
• Add water little by little and gather together.
• Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
• Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil.
• Flip over and cook. When bubbles ceases then remove.
• Remove and drain in tissue paper. Break into pieces. Serve Ragi Ribbon Pakoda as snack!

Notes

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot or pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Nutrition

Serving: 100g | Calories: 576kcal | Carbohydrates: 110g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 636mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Calcium: 428mg | Iron: 6mg

The post Ragi Ribbon Pakoda Recipe appeared first on Sharmis Passions.

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

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

About Dry Jamun

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

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

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

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

Similar Recipes

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

Dry Jamun Ingredients

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

How to make Dry Jamun Recipe Step by Step

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Serve warm or chilled.

Expert Tips

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

Serving and Storage

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

FAQS

1. Can I use regular sugar?

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

2. What if my dough is too stiff?

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

3. Can I use milk?

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

4. My jamuns are breaking while frying?

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

5. Can I make these without saffron?

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

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

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

📖 Recipe Card

Print

Dry Jamun Recipe (Dry Gulab Jamun)

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

Course Dessert

Cuisine Indian

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 20 jamuns

Calories 122kcal

Author Sharmilee J

Ingredients

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

For the sugar syrup :

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

Instructions

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

Notes

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

Nutrition

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

The post Dry Jamun Recipe appeared first on Sharmis Passions.

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.

📖 Recipe Card

Print

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.

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

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

About Ragi Ladoo

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

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

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

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

Similar Recipes

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

Ragi Ladoo Video

Ragi Ladoo Ingredients

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

How to make Ragi Ladoo Step by Step

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

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

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

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

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

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

Expert Tips

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

Serving and Storage

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

FAQS

1. Can I use store bought ragi flour?

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

2. Can I add nuts?

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

3. Can I skip roasting?

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

4. Why my ladoos are not holding shape?

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

5. Can I make them ahead for gifting?

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

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

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

📖 Recipe Card

Print

Ragi Ladoo

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

Course Dessert, sweet

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 ragi ladoos

Calories 182kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

The post Ragi Ladoo Recipe appeared first on Sharmis Passions.

Zafrani pulao is a soft and fragrant rice dish made with saffron infused milk. It is mild but flavourful and looks very appetizing on the plate. It has mild flavour from the saffron and whole spices. It is little different from usual plain rice because of the wholesome saffron flavour.

It is a nice change from regular rice and feels light on the tummy. The rice comes out fluffy and each grain stays separate, not mushy. This dish can simply be made when you want a special meal for weekends, parties or for occasions.  

About Zafrani Pulao

Zafrani pulao is a variation of the classic South Indian style pulao where rice cooked is with saffron milk, ghee and few spices. The taste is mildly sweet and slightly fragrant from saffron and ghee. And adding saffron to this makes the pulao look attractive with golden colour and tastes more aromatic.

It feels rich and festive without being heavy or spicy, so it suits well for small functions or weekend lunch. The saffron give a gentle aromatic flavour which blend well with the spices. 

There are small variations you can try with this recipe. Some people add fried onions for crunch. Few even add dried fruits for extra sweetness. You can serve it plain or pair with dal or raita or vegetable curry. It is a flexible recipe which you can adjust based on your taste.

I usually make this pulao as special lunch for my family. Instead of making same white rice again, my family enjoys it because it taste more flavourful and have that nice restaurant quality feel.

Similar Recipes

• Zafrani Chai Recipe | Saffron Tea Recipe
• Pulao Masala Powder Recipe
• Corn Pulao | Sweet Corn Pulao
• Pulao Recipe | Veg Pulao
• Paneer Pulao Recipe (Paneer Rice)

Zafrani Pulao Video

Zafrani Pulao Ingredients

• Basmati Rice - I used basmati rice for this pulao, you can use long grain or regular basmati, either works fine.
• Saffron Strands - I soak the saffron strands in hot milk. This gives the rice golden colour and aromatic flavour. You can add more for deeper colour.
• Milk - I add half cup milk while cooking the rice. The milk helps carry the saffron flavour and keeps rice tender.
• Ghee - I used ghee for tempering and one for frying nuts. Ghee gives the best flavour, you can use butter if needed.
• Oil - I used oil mixed with ghee for tempering the spices.
• Whole Spices - I added cinnamon, cloves, cardamom and bay leaf for gentle aroma. It lifts the taste nicely without overpowering.
• Nuts and Dry Fruits - I added cashews, almonds and raisins fried in ghee. Adds light crunch and nutty flavor which goes well with sweetness of rice.
• Sugar and Salt - I added it to just balance flavours. Adjust salt to your taste.

How to make Zafrani Pulao Step by Step

1.Soak around 5 strands of saffron in a tablespoon of hot milk. Set aside. Soak rice in water for 30 minutes. Rinse well and drain and set aside

2.Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds. Then add water + milk.

3.Add 8 to 10 strands saffron, sugar and salt. When it starts to boil, add rice mix well and cook covered. Open and stir in between just once or twice not often. Stir gently.

4.Cook covered until rice turns soft. Add saffron milk. Give a quick mix

5.Rice may look sticky when its hot but after cooling down it becomes grain separated. Now heat ghee in a tadka pan - add cashew and almonds, saute until golden then add raisins fry until it bubbles up nicely.

6.Add this to rice and mix it. Fluff it gently do not overmix else rice will break.

Serve hot or warm with a drizzle of ghee!

Expert Tips

• Soak the Rice - I usually soak rice in water for 30 minutes before cooking. This helps rice cook evenly and become fluffy.
• Soaking - I soak saffron in hot milk separately from rice water. The milk turns golden and has maximum flavour to rice.
• Cooking - Once water boils, reduce heat to low and cook covered for 15 minutes. Low heat prevents rice from becoming mushy.
• Gentle Stirring - I open and stir only once or twice while cooking. Stir gently from the sides, too much stirring break the grains.
• Frying - I fry cashews and almonds until golden brown in ghee. 
• Cooling - Rice look sticky when hot but become grain separated as it cools. Do not worry if it looks sticky right after cooking.
• Adjust Saffron - Saffron quantity can vary based on strand thickness and quality. Use more or less based on how much colour and flavour you prefer.

Serving and Storage

Serve this warm with curd or raita on side. It also tastes good with chicken gravy or just alone as light lunch. Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving.

FAQS

1. Can I use normal rice?

Yes you can use but basmati gives better fluffy texture and taste.

2. Can I make this without dry fruits?

Yes possible, but dry fruits give nice crunch and make the dish look rich, so better to keep some almonds or cashews.

3. Why does my rice turn sticky?

It happens if water is more or rice is overcooked. Use correct water and cook on low flame.

4. Can I reheat this?

Yes you can just reheat with few drops of water and cover while heating so rice stays soft.

5. Is this pulao spicy?

No it is mild and little sweet, add slit green chilies if you want some spiciness.

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

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

📖 Recipe Card

Print

Zafrani Pulao Recipe

Zafrani pulao is a soft and fragrant rice dish made with saffron infused milk. It is mild but flavourful and looks very appetizing on the plate. It has mild flavour from the saffron and whole spices. It is little different from usual plain rice because of the wholesome saffron flavour.

Course Lunch

Cuisine Indian

Keyword baby shower rice recipes, Birthday Special, healthy rice, lunch box recipes, lunch recipes, pulao, pulao recipes, Rice, rice recipes, Special

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 803kcal

Author Sharmilee J

Ingredients

To soak:

• 1 tablespoon hot milk
• 5 strands saffron

For cooking rice

• 1 cup basmati rice
• ½ cup milk
• 1 ½ cups water
• 8 to 10 small strands saffron

To temper:

• 2 tablespoon ghee
• 1 tablespoon oil
• 2 half inch cinnamon
• 2 nos cloves
• 1 no cardamom
• 1 no bayleaf

For fryings nuts :

• 1 tablespoon ghee
• 15 nos cashews
• 15 nos almonds chopped
• 2 tablespoon raisins
• 1 teaspoon sugar

Instructions

• Soak around 5 strands of saffron in a tablespoon of hot milk. Set aside.
• Soak rice in water for 30 mins. Rinse well and drain and set aside.
• Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds. Then add water + milk.
• Add 8 to 10 strands saffron,sugar and salt. When it starts to boil, add rice mix well and cook covered .
• Open and stir in between just once or twice not often. Stir gently.
• Cook covered until rice turns soft. Add saffron milk. Give a quick mix.
• Rice may look sticky when its hot but after cooling down it becomes grain separated.
• Now heat ghee in a tadka pan - add cashew and almonds, saute until golden then add raisins fry until it bubbles up nicely.
• Add this to rice and mix it. Fluff it gently do not over mix else rice will break.
• Serve hot with a drizzle of ghee!
  

Video

Notes

• Soak the Rice - I usually soak rice in water for 30 minutes before cooking. This helps rice cook evenly and become fluffy.
• Soaking - I soak saffron in hot milk separately from rice water. The milk turns golden and has maximum flavour to rice.
• Cooking - Once water boils, reduce heat to low and cook covered for 15 minutes. Low heat prevents rice from becoming mushy.
• Gentle Stirring - I open and stir only once or twice while cooking. Stir gently from the sides, too much stirring break the grains.
• Frying - I fry cashews and almonds until golden brown in ghee. 
• Cooling - Rice look sticky when hot but become grain separated as it cools. Do not worry if it looks sticky right after cooking.
• Adjust Saffron - Saffron quantity can vary based on strand thickness and quality. Use more or less based on how much colour and flavour you prefer.

Nutrition

Serving: 150g | Calories: 803kcal | Carbohydrates: 101g | Protein: 13g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 58mg | Potassium: 572mg | Fiber: 5g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 3mg

The post Zafrani Pulao Recipe | Saffron Pulao Recipe appeared first on Sharmis Passions.

Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal. 

This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.

About Lasooni Dal Tadka

Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.

The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.

The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.

I usually make this when I want something quick but tasty for family instead of making regular dal again. 

Similar Recipes

• Dal Tadka Recipe
• Dal Fry Recipe
• Masoor Dal Sundal
• Toor Dal Sundal Recipe
• Onion Thokku | Vengaya Thokku

Lasooni Dal Tadka Ingredients

• Toor Dal - I use toor dal as main dal in this recipe and it gives creamy texture and mild flavour when cooked properly, making the base of dal soft and smooth.
• Masoor Dal - Masoor dal is added along with toor dal for better taste and it also cooks faster than toor dal, it adds slight natural sweetness to whole mixture.
• Garlic - I use fresh garlic while cooking dal and also in tadka, garlic gives dal its strong flavour and nice aroma.
• Onion - Chopped onion is added while cooking dal and it gives slight sweetness and adds more flavour to base, making dal taste richer and complete.
• Tomato - I add tomato for colour, and it helps balance all flavours in dal so everything tastes well together.
• Green Chilli - I added this for mild heat and freshness, you can adjust the quantity based on how much heat you prefer.
• Turmeric Powder - Turmeric adds colour and warm earthy flavour to whole dal.
• Ghee - I use ghee for tadka as it brings out flavour of garlic and cumin nicely when heated.
• Cumin Seeds - Cumin seeds crackle in hot ghee and gives nice nutty flavour to tadka.
• Hing - Just a pinch of hing adds depth and traditional flavour to tadka.
• Kasoori Methi - Gives light herbal flavour and aroma to the dish, even small amount makes big difference to the taste.
• Red Chilli Powder - I added for heat and colour to tadka, you can adjust it based on how spicy you like your dal to be.

How to make Lasooni Dal Tadka Step by Step

1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.

2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.

3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.

4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.

5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.

6.Add chopped coriander leaves, mix well and switch off.

Serve hot with basmati rice and ghee!

Expert Tips

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Serving and Storage

Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and  just reheat gently before serving.

FAQS

1. Can I use only one dal?

Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.

2. Can I skip kasoori methi?

Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.

3. Can I use moong dal?

Yes moong dal works fine and gives slightly different taste because it has its own unique flavour. 

4. Can I make tadka ahead?

Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.

5. How do I make dal creamy?

Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.

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

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

📖 Recipe Card

Print

Lasooni Dal Tadka | Garlic Dal

Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal. 

Course Lunch

Cuisine Indian

Keyword curry, curry recipes, dal recipes, fry, garlic recipes, Gravy, gravy recipes, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, recipes, restaurant style recipes, veg recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 260kcal

Author Sharmilee J

Ingredients

• ⅓* cup toor dal
• 2* tablespoon masoor dal
• 1 teaspoon garlic
• 2 tablespoon onion
• ½ small sized tomato
• 1 no green chilli
• ¼ teaspoon turmeric powder
• 1 and ½ cups + ¼ cup water

For the tadka:

• 1 and ½ tablespoon ghee
• 2 tablespoon garlic minced
• 1 teaspoon cumin seeds
• a pinch hing
• ½ teaspoon kasoori methi
• ½ teaspoon red chilli powder

* Both the dals together should measure ½ cup

Instructions

• Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and 1 and ½ cups of water.
• Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel. I used my black mud pot. Add ¼ cup water.
• Simmer and let it boil until thick and creamy. Add required salt.
• Meanwhile prepare the tadka. Heat ghee in a tadka pan - add jeera let it crackle.
• Add chopped garlic and fry till golden brown. Do not burn it. Switch off the flame.
• Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.
• Add chopped coriander leaves, mix well and switch off.
• Serve Lasooni Dal Tadka hot with basmati rice and ghee!

Video

Notes

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Nutrition

Serving: 75g | Calories: 260kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 50mg | Potassium: 257mg | Fiber: 5g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg

The post Lasooni Dal Tadka | Garlic Dal appeared first on Sharmis Passions.

Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.

It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack. 

About Quinoa Muffins

Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.

The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.

There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.

I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.

Similar Recipes

• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa
• Quinoa Idli
• Quinoa Kheer Recipe

Quinoa Muffins Ingredients

• Wheat Flour - I added whole wheat flour as it gives a wholesome, nutty taste. You can use all-purpose flour if you prefer.
• Cooked Quinoa - I added quinoa for nutrition and texture. It gives the muffins a light, fluffy crumb and make them more filling.
• Brown Sugar - I used brown sugar for sweetness and caramel flavour. You can use white sugar or cane sugar if you prefer.
• Curd - I used curd to keep the muffins moist and tender. It also helps bind the ingredients together nicely.
• Milk - I used milk to adjust the batter consistency. Add little by little until the batter is in pourable consistency.
• Butter - I used butter for richness and flavour. You can use oil if you prefer instead of butter.
• Baking Powder and Baking Soda - I used these for rising and making the muffins fluffy. They help the muffins puff up nicely while baking.
• Vanilla Essence - I added this for flavour. It gives a light sweet aroma which pairs nicely with quinoa.

How to make Quinoa Muffins Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.

5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.

6.Add curd and butter to it.

7.Whisk well, add vanilla essence and cinnamon powder to it.

8.Now add this  mixture to flour mixture. Mix well.

9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.

10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.

Cool down then store in airtight container.

Expert Tips

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Serving and Storage

Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days. 

FAQS

1. Can I add chocolate?

Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.

2. Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

3. Why my muffins turn so hard?

It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.

4. Can I replace butter?

Yes you can just use oil instead of butter. It work just as well and give similar results.

5. How to know when muffins are baked?

You can also check by inserting a toothpick and if it come out clean, they are done.

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

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

📖 Recipe Card

Print

Quinoa Muffins Recipe

Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.

Course Baking, Dessert

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword Baking, baking recipes, cake, Cake Recipes, curd recipes, milk recipes, quinoa recipes, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 muffins

Calories 180kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup raw quinoa (1 heaped cup cooked quinoa)
• ¾ cup brown sugar
• ½ cup curd
• ¼ - ½* cup milk
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla essence
• ⅛ cup butter

*I used just ¼ cup only adjust according to the consistency.The batter should not be too thick should be pourable.

Instructions

• Measure and take quinoa in a bowl, rinse it well. Drain.
• Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute. Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 minutes.
• You will see a small tail coming out and quinoa should have absorbed all the water. After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.
• To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.
• Mix well and set aside.  In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.
• Add curd and butter to it. Whisk well, add vanilla essence and cinnamon powder to it.
• Now add this  mixture to flour mixture. Mix well.
• Add milk and mix well to get a smooth lump free batter. Line muffin liners in muffin pan.
• Scoop out the batter and fill in the liners till ¾th.
• Bake in preheated oven at 180 deg C for 18-20 minutes. Bake it gets golden brown.
• Enjoy Quinoa Muffins!

Notes

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Nutrition

Serving: 25g | Calories: 180kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 153mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 114IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg

The post Quinoa Muffins Recipe appeared first on Sharmis Passions.

Gur Makhana is a delicious sweet snack made by tossing roasted makhana with jaggery syrup. It comes out in golden colour, crisp and slightly chewy, also a nice treat for an afternoon snack. It has a natural sweet taste and light texture that everyone enjoys. 

It packs well for school and office snacks. Kids like the chewy texture and natural jaggery sweetness without feeling too heavy. It is different from usual sweets because makhana stays crunchy even after coating.

About Gur Makhana

Gur Makhana is a traditional Indian sweet snack made with roasted makhana, coated in jaggery syrup. Makhana or lotus seeds are light and airy, so the snack feels delicate to eat. Also sesame seeds and coconut adds more flavour and crunch to every bite.

The makhana stays crispy if you add them to jaggery at the right time and if you add them early, they become chewy, if you add them late, they stay more crispy. Jaggery has a rich deep sweetness that works perfectly with the makhana and cardamom give that warmth Indian sweet flavour.

Gur Makhana isan easy and quick snack to munch.I always make sweet popcorn using jaggery so wanted to try the same using makhana too and it came out soo good. This sweet jaggery makhana will sure be a addict for kids.

You can just adjust the texture according to your taste and texture preference. Some people like it very crispy, some prefer it chewy. The snack stays fresh for a week if stored in dry place. You can also add extra sesame or skip cardamom based on what you like.

I make this whenever I have makhana at home and want something quick. My family enjoy it and it get finished pretty fast. Sometimes I add extra sesame for more crunch, sometimes less cardamom if someone in the house do not like too much flavour.

Similar Recipes

• Gur Papdi Recipe (Gujarati Sukhdi)
• Makhana Chaat | Phool Makhana Chaat
• Sweet Makhana Recipe
• Phool Makhana Gravy
• Makhana Paratha Recipe

Gur Makhana Ingredients

• Makhana (Lotus Seeds) - I roast these until they become light and crispy. Roasting makes them puffy and gives them a nice base to hold the jaggery coating.
• Jaggery - This gives natural sweetness and beautiful colour to the snack. It melts into a syrup that coat each piece nicely when heated.
• Sesame Seeds - These add a nutty taste and slight crunch. Toasting them before adding makes them taste even better.
• Coconut - Fresh or dry coconut works fine and adds mild sweetness. It balances the strong jaggery flavour nicely.
• Cardamom Powder - Just a pinch is enough to give that warm spice flavour. It makes the whole snack taste like a proper Indian sweet.

How to make Gur Makhana Step by Step

1.Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.

2.Strain to remove impurities, Set aside. Heat ghee in the kadai - add makhana. Roast until crisp.

3.Break and check, now its done. Transfer roasted makhana to a plate and set aside. Add jaggery syrup let it boil.

4.Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.

5.Add roasted makhana to it. Toss well and switch off. It will be slightly sticky only.

Let it cool down then serve.

Expert Tips

• Roasting - Roast makhana until fully crisp and puffed up. Roasted makhana should break easily when you press.
• Jaggery syrup - Boil jaggery with little water until it dissolves completely and becomes thin syrup. Always strain the syrup to remove any dirt or impurities before using it for coating.
• Consistency check - Drop a bit of syrup in water and gather it to check if it form a soft ball. Soft ball mean chewy makhana, hard ball mean crispy makhana, so choose based on your preference.
• Cooling down - I let the makhana cool completely before eating or storing it in container. Hot makhana feels soft but they become crispy as they cool down to room temperature.
• Dry storage - I keep the snack in airtight container away from steam and moisture. Moisture make the makhana soft and chewy, so store in dry place to keep them crispy.

Serving and Storage

Serve Gur Makhana at room temperature with tea or as an evening snack at home. Store leftovers in an airtight container at room temperature and you can make it ahead and store for few days. It brings a healthy option to regular sweet routine.

FAQS

1. Can I use white sugar?

You can try but jaggery has much better flavour and tastes more traditional. White sugar gives a plain sweet taste without the depth that jaggery brings to the snack.

2. How do I make them extra crispy?

Use the hard ball stage of jaggery instead of soft ball stage for frying. Hard ball stage make the coating harder and keep makhana very crispy without any chewiness.

3. What if my makhana become soft and chewy?

This happen when you roast them less or add them to the syrup too early. Make sure makhana are fully crisp before adding to syrup.

4. Can I add other flavourings?

Yes you can just add dry ginger powder or even a little bit of rose water. 

5. Why does my jaggery get grainy?

This happen if you do not strain the jaggery syrup properly at the beginning. Always strain to remove impurities before using it for coating.

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

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

📖 Recipe Card

Print

Gur Makhana Recipe

Gur Makhana is a delicious sweet snack made by tossing roasted makhana with jaggery syrup. It comes out in golden colour, crisp and slightly chewy, also a nice treat for an afternoon snack. It has a natural sweet taste and light texture that everyone enjoys. 

Course Snack

Cuisine Indian

Keyword 30 mins recipes, cardamom powder recipe, jaggery recipes, makhana recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 112kcal

Author Sharmilee J

Ingredients

• 1 heaped cup phool makhana / lotus seeds
• ¼ cup jaggery
• 1 heaped tablespoon sesame seeds
• 1 heaped tablespoon coconut
• a pinch cardamom powder

Instructions

• Add jaggery to a kadai, add water to it. Boil until jaggery dissolves completely.
• Strain to remove impurities, Set aside.
• Heat ghee in the kadai - add makhana. Roast until crisp.
• Break and check, now its done. Transfer roasted makhana to a plate and set aside.
• Add jaggery syrup let it boil.
• Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. Now try to gather and roll, it should form a soft loose ball, this is the right stage. If you want crisp makhana you can leave it to hard ball. Now add coconut, sesame seeds and cardamom powder to it.
• Add roasted makhana to it. Toss well and switch off.
• Let it cool down then serve. Enjoy Gur Makhana!

Notes

• Roasting - Roast makhana until fully crisp and puffed up. Roasted makhana should break easily when you press.
• Jaggery syrup - Boil jaggery with little water until it dissolves completely and becomes thin syrup. Always strain the syrup to remove any dirt or impurities before using it for coating.
• Consistency check - Drop a bit of syrup in water and gather it to check if it form a soft ball. Soft ball mean chewy makhana, hard ball mean crispy makhana, so choose based on your preference.
• Cooling down - I let the makhana cool completely before eating or storing it in container. Hot makhana feels soft but they become crispy as they cool down to room temperature.
• Dry storage - I keep the snack in airtight container away from steam and moisture. Moisture make the makhana soft and chewy, so store in dry place to keep them crispy.

Nutrition

Serving: 75g | Calories: 112kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.2mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.3mg

The post Gur Makhana Recipe 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.

📖 Recipe Card

Print

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.

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

This recipe comes together very fast. It is wholesome tastes and feels filling without making it heavy. Ragi semiya is perfect for anytime you want a healthy breakfast or snack. 

About Ragi Semiya

Ragi Semiya is a traditional South Indian dish made with finger millet and simple tempering spices. Ragi cooks fast and is soft and springy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.

This dish is usually made for breakfast or dinner at home. It comes together with every day ingredient and does not need much preparation time or effort. Soft texture and mild flavour maked it favourite with both kids and adultd. Everyone at home enjoyd it and it get over quickly.

You can use vegetables of your choice in this recipe. You can add beans, potato or capsicum along with carrot and peas,  also adjust lemon juice according to your taste preference. It tastes good on its own and also pairs well with chutney.

I usually make ragi semiya on weekend mornings for quick breakfast. My family like it more than regular upma because it taste different.

Similar Recipes

• Curd Semiya | Thayir Semiya
• Semiya Ice Recipe (Vermicelli Popsicle)
• Semiya Upma | Vermicelli Upma
• Semiya Biryani Recipe
• Semiya Kichadi Recipe

Ragi Semiya Ingredients

• Ragi Idiyappam - I make this homemade ragi semiya as the main ingredient and it gives soft, springy texture. Store bought also workd fine.
• Onion - Added finely chopped onion for mild sweetness and little bite to the dish. You can skip if you do not like onion.
• Oil - I used regular cooking oil for tempering. You can use coconut oil also.
• Mustard Seeds, Urad Dal - I used mustard and urad dal in the tempering for the semiya, this addd texture and flavour. You can skip if you prefer.
• Red Chillies - Used small dried red chillies for spiciness, You can adjust the spiciness according to your preference.
• Curry Leaves - I added a few curry leaves to the tempering for aroma and flavour.
• Hing - Added a small pinch for the tempering. It addd depth and traditional taste.

How to make Ragi Semiya Step by Step

1.Make ragi idiyappam first. You can use readymade ragi sevai too, make it as per pack instructions and proceed. I used homemade ragi idiyappam. Let it cool down for a while. Separate it and set aside.

2.Heat oil in a pan - add the items listed under ' to temper' let it splutter.

3.Add hing, add onion along with salt so that onions gets sauteed quick. Saute until golden

4.Finally add cooked ragi semiya / ragi idiyappam. Toss it well. Adjust salt at this stage.

Serve hot!

Expert Tips

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Serving and Storage

Serve this hot with coconut chutney or pickle on side, taste good as breakfast, dinner or light meal at home. Store leftover in airtight container in refrigerator and it stays good for about that day alone.

FAQS

1. Can I use store bought ragi semiya?

Yes you can use store bought ragi idiyappam. Follow the package instructions and toss with tempering and onions just like homemade.

2. Can I add more vegetables?

Yes you can add beans, potato or capsicum. Adjust water slightly if add more vegetables.

3. Can I make it ahead of time?

Yes you can make it few hours earlier. Reheat with a splash of water before serving if need.

4. Can I make sweet version?

Yes you can skip the spices and add jaggery powder, coconut and cashews instead for a sweet version.

5. Can I skip curry leaves?

Yes you can skip curry leaves if you do not have fresh ones. But they add nice aroma and flavour to the semiya.

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

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

📖 Recipe Card

Print

Ragi Semiya Recipe

Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, millet recipes, recipes, semiya recipes, upma, upma recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 1302kcal

Author Sharmilee J

Ingredients

• 1 ½ cups ragi idiyappam
• ¼ cup onion finely chopped
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• few nos curry leaves
• 2 small red chillies
• a pinch hing

Instructions

• Make ragi idiyappam first.You can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam.Let it cool down for a while. Separate it and set aside.
• Heat oil in a pan - add the items listed under ' to temper' let it splutter.
  
• Add hing, add onion along with salt so that onions gets sauted quick.Saute until golden.
  
• Finally add cooked ragi semiya / ragi idiyappam.Toss it well.Adjust salt at this stage.
  
• Serve Ragi Semiya hot!

Notes

• Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
• Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
• Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
• Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
• Adjust salt - I taste at the end and adjust salt as needed.

Nutrition

Serving: 150g | Calories: 1302kcal | Carbohydrates: 269g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 1807mg | Fiber: 3g | Sugar: 7g | Vitamin A: 858IU | Vitamin C: 133mg | Calcium: 1248mg | Iron: 15mg

The post Ragi Semiya Recipe appeared first on Sharmis Passions.

Aval Pottukadalai Urundai is a mild sweet made by using roasted aval, pottukadalai with ghee. It comes out soft and mildly sweet which looks nice on the plate. It has a mild nutty flavour. It is little different from usual ladoos because of the crispy poha texture inside.

It makes a nice treat for weekends at home. Kids especially like the soft texture and mild sweetness in it. It feels light to eat and still very satisfying. Its just a small variation to a regular ladoo routine. This is usually made for evening tea time when you want something quick and simple. 

About Aval Pottukadalai Urundai

Aval Pottukadalai Urundai is an Indian sweet made with roasted poha and gram dal. In this recipe instead of using only one ingredient, aval and pottukadalai are added for flavour and texture. This make the ladoo light and crispy inside. 

The texture of this ladoo is soft to bite and has a nice roasted flavour. If roasted until golden and crisp, the ladoos stay firm and do not break easily. The ghee gives a rich flavour that blends well with the roasted aval. Cardamom powder adds a light sweet aroma which enhances the overall taste.

There are small variations you can try with this recipe, you add more roasted peanuts for extra crunch or even add raisins soaked in ghee for extra sweetness. You can also serve it plain or with a cup of tea. It is a flexible recipe, you can adjust based on your preference.

I usually make this as a quick sweet for the kids. Instead of making same ladoo again, this feels like a different idea to try.

Similar Recipes

• Karthigai sweet adai
• Nei appam
• Instant nei appam 
• Karthigai appam
• Thinai appam

Aval Pottukadalai Urundai Ingredients

• Poha - I used thick poha for this recipe and it gives light, crispy texture. You can use thin poha or even red poha if you prefer.
• Gram Dal - I used this for nutty flavour and protein. It adds richness and makes the ladoo more wholesome.
• Peanuts - I used roasted peanuts for crunch and extra nutrition. You can use deskinned peanuts or with skin based on your preference.
• Ghee - I used this for frying and flavour and it binds all the ingredients together and gives a rich taste to the ladoos.
• Sugar - I used brown sugar but you can use white sugar or jaggery. It adds sweetness and helps hold the ladoos together when shaping.
• Cardamom Powder - I added cardamom powder for mild sweet aroma. It gives traditional taste which pairs nicely with the roasted poha and gram.

How to make Aval Pottukadalai Ladoo Step by Step

1.First heat a tablespoon of ghee in a kadai, add poha roast until golden and crisp. Transfer to a plate and set aside.

2.Add gram dal and roast until golden, set aside.Now add peanuts and roast it. I had de skinned peanuts so used it. Remove the center white part  and discard it(this step is purely optional but I recommend if you are going to give this for kids).

3.Add poha to mixer jar first, grind it to a powder. Transfer to a mixing bowl. Now add roasted gram dal.

4.Add roasted peanuts and grind it to a powder. Now add cane sugar to it.

5.Pulse it few times just for blending. Cool down a bit then transfer to mixing bowl which already has poha mixture. Mix well.

6.Heat ⅛ cup ghee and add raisins, let it bubble up. Add it to the mixing bowl, add cardamom powder. The aroma was so tempting that I couldn't wait for the aval pottukadalai urundai to get ready.

7.After that mix well, take little mixture press and hold tight, shape them as ladoos. Finally shape them when its still warm so that it holds tight. Likewise repeat to finish. Aval pottukadalai urundai ready!

So to summarize, compared to other recipes this ladoo is easy to make and will be liked by all especially kids.

Expert Tips

• Roasting - I roast the poha, gram dal and peanuts separately until golden and crisp. This helps each ingredient cook evenly and add nice roasted flavour.
• Powdering - I grind each roasted ingredient to a powder separately first, so they mix evenly and the texture become uniform throughout.
• Ghee Temperature - I heat the ghee until it is warm and add raisins to let them soften. Do not make it too hot as it may burn the raisins.
• Mixing - I mix everything together while still warm so it blends nicely. Cool it slightly before shaping so it does not burn your hands.
• Shaping - I press and hold tight while shaping the ladoos. Shape them when they are still warm so they hold firm and do not crumble apart.

Serving and Storage

Serve this as snack with a cup of tea. It is best enjoyed directly or pair with milk or tea. Store leftover ladoos in an airtight box at room temperature for few days. It stays fresh and do not need refrigeration. You can keep it for upto a week if stored properly.

FAQS

1. Can I use regular sugar?

Yes, you can add white sugar or jaggery based on preference.

2. Why are my ladoos not holding together?

The mixture may need more ghee or you not pressing tight enough while shaping. Press firm so the ladoos hold their shape and do not crumble.

3. Can I skip cardamom powder?

Yes you can skip it, cardamom give nice aroma but ladoos taste good without it also.

4. Can I make it ahead?

Yes you can make it a few hours ahead and stay good for few days.

5. Can I skip removing peanut skins?

Yes, you can skip it if you don't mind the skins. But removing them make the ladoos smooth and nice in texture.

If you have any more questions on making of this Aval Pottukadalai Urundai Recipe do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aval Pottukadalai Urundai Recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Aval Pottukadalai Urundai Recipe

Aval Pottukadalai Urundai is a mild sweet made by using roasted aval, pottukadalai with ghee. It comes out soft and mildly sweet which looks nice on the plate. It has a mild nutty flavour. It is little different from usual ladoos because of the crispy poha texture inside.

Course Snack

Cuisine Indian

Keyword cardamom powder recipe, ghee recipes, laddu, ladoo recipes, peanut recipes, poha recipes, snack recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Calories 133kcal

Author Sharmilee J

Ingredients

• 1 cup thick poha / aval
• ½ cup gram dal / pottukadalai
• ½ cup peanut / kadalai
• ⅛ cup + 1 tablespoon ghee
• ½ cup sugar I used brown sugar
• ¼ teaspoon cardamom powder

Instructions

• Heat a tablespoon of ghee in a kadai, add poha roast until golden and crisp. Transfer to a plate and set aside.
• Add gram dal and roast until golden, set aside.
• Now add peanuts and roast it. I had deskinned peanuts so used it.
• Add poha to mixer jar first, grind it to a powder. transfer to a mixing bowl. Now add roasted gram dal.
• Add roasted peanuts and grind it to a powder. Now add cane sugar to it.
• Pulse it few times just for blending. Transfer to mixing bowl which already has poha mixture. Mix well.
• Heat ⅛ cup ghee and add raisins, let it bubble up. Add it to the mixing bowl, add cardamom powder.
• Mix well, take little mixture press and hold tight, shape them as ladoos. Shape them when its still warm so that it holds tight. Enjoy Aval Pottukadalai Urundai!

Notes

• Roasting - I roast the poha, gram dal and peanuts separately until golden and crisp. This helps each ingredient cook evenly and add nice roasted flavour.
• Powdering - I grind each roasted ingredient to a powder separately first, so they mix evenly and the texture become uniform throughout.
• Ghee Temperature - I heat the ghee until it is warm and add raisins to let them soften. Do not make it too hot as it may burn the raisins.
• Mixing - I mix everything together while still warm so it blends nicely. Cool it slightly before shaping so it does not burn your hands.
• Shaping - I press and hold tight while shaping the ladoos. Shape them when they are still warm so they hold firm and do not crumble apart.

Nutrition

Serving: 25g | Calories: 133kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 20mg | Potassium: 50mg | Fiber: 2g | Sugar: 9g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Aval Pottukadalai Urundai appeared first on Sharmis Passions.

Masala corn is a quick, tasty and healthy Indian snack made using sweet corn kernels tossed in butter, salt, spices and lemon juice. This can be made with just few ingredients yet tastes so delicious. The sweetness of the corn pairs well with the spicy, tangy spices, which makes it tastes so good. Learn to make easy and tasty Masala Corn with the help of step by step pictures and video.

This masala corn is perfect for rainy days, after-school snacks, or when you're craving for something spicy and comforting. It brings the perfect mix of warmth and spice. With just a few ingredients and a few minutes, you can make this healthy snack.

About Masala Corn

Masala Corn is a spicy and flavorful Indian snack made using boiled sweet corn spices, lemon juice, salt and butter. The dish is known for its perfect balance of sweetness and spices, making it a favorite among all.

Butter adds a rich taste and flavor also makes corn moist. The buttery coating not only enhances flavor but also gives the dish a rich, melt-in-mouth texture. The recipe is super flexible , You can adjust the spice levels to suit your taste.

It's a perfect snack for everyone in the family from kids to grown-ups, especially when you're looking for something mild and flavorful. Whether served hot or warm, it always tastes good. The mix of spice powders which includes red chili powder, chat masala, pepper powder, cumin powder and garam masala brings a classic street food flavor.

This snack is great for health-conscious people, since it's made without deep frying or heavy sauces. It's naturally gluten-free and can be made vegan with simple swaps, making it suitable for different diets. 

Masala Corn can be made quickly in just few minutes if you have boiled sweet corn in hand. This recipe is a proof that simple ingredients, when paired right, can bring something truly delightful.

Masala Corn Video

Masala Corn Ingredients

• Sweet corn - I have used fresh sweet corn kernels. You can shave corn kernels from the corn, use it or can even use frozen sweet corn kernels.
• Butter - Adds flavor, richness to the corn.
• Spice powders - This includes red chili powder, pepper powder, jeera powder, garam masala, and chat masala. Adjust spices according to your taste.
• Lemon juice - Makes it more refreshing and gives a tangy flavor, also balances flavors.

Similar Recipes

• How to cook corn
• Butter corn
• Corn Rice
• Sweet Corn Chat
• Sweet Corn Masala

Why This Recipe Works

• Quick and easy to make, perfect for snacking.
• Healthy snack recipe and has less calories.
• Balanced in flavor and taste.
• Easily customizable - you can adjust the spice levels according to your taste.
• No special equipment required - just a pan and a mixing bowl.
• This recipe can be prepared in under 20 minutes.
• An excellent snack for both adults and kids.

How to make Masala Corn Step by Step

1.To a kadai add water, salt let it boil then add 1 cup corn.

2.Let it cook for 10-12 minutes.

3.Taste check if it is cooked then switch off.

4.Transfer to a strainer. Strain water, you can use this for soups.

5.Measure and take 1 cup corn in a bowl. Add

1 teaspoon butter
⅛ teaspoon pepper powder
½ teaspoon chat masala powder
½ teaspoon red chili powder
¼ teaspoon jeera powder
¼ teaspoon garam masala powder

6. Add 1 teaspoon lemon juice.

7.Mix it well.

Masala Corn is ready!

Expert Tips

• Sweet corn -  You can use fresh, frozen, or canned sweet corn according to your availability. Adjust cooking time accordingly.
• Cooking Corn - You can cook in open pot or pressure cook corn. If you prefer a crunchy texture, avoid overcooking the corn. Boil just until tender.
• Spices - This is medium spicy, increase or decrease spices according to your taste.
• Lemon juice - Use fresh lemon juice for extra tang and flavor.
• Butter - Use unsalted butter for better control over the salt content.
• Vegan option - You can use olive oil or vegan butter as a substitute for butter.

Serving and Storage

Serve Masala Corn hot or warm for the best flavor. It pairs well with other appetizers or drinks.

You can store it in an airtight container and refrigerate for up to 2 days. Reheat before serving.

FAQS

1.Can I add other vegetables to this?

Yes, you can add in finely chopped veggies like bell peppers, grated carrot, chopped onion for added flavor and texture.

2.Can I use a pressure cooker instead of boiling the corn?

Yes, you can pressure cook the corn for 4 whistles or until it's soft.

3.Can I make this recipe without butter?

Yes, you can skip the butter and instead use olive oil or any other cooking oil.

4.Can I add cheese?

Yes, prepare masala corn hot and top it with some grated cheese so that it slightly melts to make it more cheesy and tasty.

5.Can I use this as filling for wraps or sandwiches?

Yes, you can add some cream cheese or mayonnaise to make it sticky and add as filling.

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

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

📖 Recipe Card

Print

Masala Corn Recipe

Masala corn is a quick, tasty and healthy Indian snack made using sweet corn kernels tossed in butter, salt, spices, lemon juice. This can be made with just few ingredients yet tastes so delicious. The sweetness of the corn pairs with the bold, tangy spices, creating a delicious treat. Learn to make easy and tasty masala corn with the help of step by step pictures and video.

Course Snack

Cuisine American, Chinese, Indian

Keyword corn recipes, masala recipes, peri peri masala, piri piri masala, snack recipes, sweet corn recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 83kcal

Author Sharmilee J

Ingredients

• 1 cup sweet corn
• 2 cups water
• 1 teaspoon butter
• ⅛ teaspoon pepper powder
• ½ teaspoon chat masala powder
• ½ teaspoon red chilli powder
• ¼ teaspoon jeera powder
• ¼ teaspoon garam masala powder
• 1 teaspoon lemon juice
• salt to taste

Instructions

• To a kadai add water, salt let it boil then add 1 cup corn.
• Let it cook for 10-12 minutes.
• Taste check if it is cooked then switch off.
• Transfer to a strainer. Strain water, you can use this for soups.
• Measure and take 1 cup corn in a bowl. Add 1 teaspoon butter, ⅛ teaspoon pepper powder, ½ teaspoon chat masala powder, ½ teaspoon red chili powder, ¼ teaspoon jeera powder and ¼ teaspoon garam masala powder
• Add 1 teaspoon lemon juice
• Mix it well
• Masala Corn is ready!

Video

Notes

• Sweet corn -  You can use fresh, frozen, or canned sweet corn according to your availability. Adjust cooking time accordingly.
• Cooking Corn - You can cook in open pot or pressure cook corn. If you prefer a crunchy texture, avoid overcooking the corn. Boil just until tender.
• Spices - This is medium spicy, increase or decrease spices according to your taste.
• Lemon juice - Use fresh lemon juice for extra tang and flavor.
• Butter - Use unsalted butter for better control over the salt content.
• Vegan option - You can use olive oil or vegan butter as a substitute for butter.

Nutrition

Serving: 100g | Calories: 83kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.3mg | Sodium: 24mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg

The post Masala Corn Recipe appeared first on Sharmis Passions.

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

This is usually made when you want a healthier breakfast option instead of regular wheat poori. It makes a nice change for weekends at home. It feels light on the stomach and rich in calcium and fibre. It brings a healthy change to regular breakfast routine.

About Ragi Poori

Ragi poori is a variation to the classic Indian poori. This is made with ragi flour instead of using only wheat flour, this small change make the poori looks more attractive and taste more wholesome. It is soft inside and lightly crisp outside.

The texture of Ragi Poori depends on the dough consistency. If kneaded soft and rolled slightly thick, the pooris puff up nicely while frying. The ragi gives a gentle earthy aroma which blend swell with wheat flour. The combination makes it different but equally delicious as regular poori.

There are small variations you can try with this recipe. Few people add roasted peanuts for crunch. You can serve it plain or pair with potato masala or even simple curd. It is flexible recipe which you can adjust based on your taste and preference.

I usually make ragi poori when I want something more nutritious for my family. Instead of making same wheat poori again, this feel like a different idea to try. My family enjoys it because it tastes fresh and has that homemade feel.

Similar Recipes

• Poori Recipe | Puri Recipe
• Poori Masala Recipe
• Mango Poori Recipe
• Bajra Poori
• Potato Kurma Recipe

Ragi Poori Video

Ragi Poori Ingredients

• Ragi Flour - I use ragi flour as the main ingredient for this poori. It gives a nutritious, wholesome taste and makes the poori healthier than regular flour poori.
• Wheat Flour - I add wheat flour along with ragi flour to help bind the dough. It works together with ragi flour to create the right texture for the poori.
• Water - I add water little by little to knead the dough. You may not need the full quantity, so add slowly until the dough reaches the right consistency.
• Salt - I add salt to taste for flavour. It enhances the taste of the poori and balances the flavour.
• Oil - I use regular cooking oil for frying the poori. You can use any neutral oil for deep frying.

How to make Ragi Poori Step by Step

1.To a mixing bowl - add ragi flour, wheat flour and required salt

2.Mix well.Add water little by little and start kneading.

3.It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough.Keep covered for 15 minutes. Then open and knead again once.

4.Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.

5.Flatten them into small slightly thick discs. Repeat to finish the dough.Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready.Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.

Serve hot with spicy masala.

Expert Tips

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Serving and Storage

Serve this hot with potato masala, It also tastes nice with little jaggery sprinkled on top if you like it more sweet. It is best enjoyed fresh and hot directly from the pan. Store leftover pooris in an airtight box at room temperature for few hours. You can reheat it gently but it tastes better when had fresh.

FAQS

1. Can I add sugar?

Yes, you can add a little sugar for sweeter poori. Do not add too much as it may make the pooris brown fast while frying.

2. Can I skip salt?

Yes, you can skip it. Ragi itself give nice flavour and taste, so it works fine without salt too.

3. Why are my pooris not puffing up?

Dough may be too tight or rolled too thin. Also check oil temperature is correct and hot enough before frying.

4. Can I prepare dough ahead?

Yes you can make it a few hours in advance, keep it covered and avoid storing for too long in the fridge.

5. Can I use only ragi flour?

You can try but the dough may break apart easily. Wheat flour help bind the dough, so it work best with both flours together.

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

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

📖 Recipe Card

Print

Ragi Poori Recipe

Ragi poori is a soft and nutritious bread made by adding ragi flour into regular poori dough. It comes out in a beautiful brown colour which looks very appetizing on the plate. It has a mild earthy flavour from ragi flour. It is a little different from usual poori because of the wholesome ragi flavour inside.

Course Breakfast, dinner

Cuisine Indian

Keyword millet recipes, ragi recipes, tiffin recipes, wheat flour recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 pooris

Calories 51kcal

Author Sharmilee J

Ingredients

• ½ cup ragi flour
• ½ cup wheat flour
• salt to taste
• ½ cup water didn't use fully

Instructions

• To a mixing bowl - add ragi flour, wheat flour and required salt. Mix well.
• Add water little by little and start kneading.
• It took little less than ½ cup of water. Knead to form a smooth slightly stiff dough. Keep covered for 15 mins. Then open and knead again once.
• Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.
• Flatten them into small slightly thick discs. Repeat to finish the dough.
• Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready. Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook.
• Remove and carefully drain in tissue. Serve Ragi Poori hot with spicy masala.

Video

Notes

• Kneading - I make sure the dough is slightly stiff and firm. If the dough is too soft then the poori will absorb more oil while frying, so add water little by little.
• Resting - I just cover the dough and let it rest for 15 minutes before shaping. It helps the dough rest and make it easier to work with when making poori.
• Small portions - I divide the dough into small equal balls so all poori fry evenly.
• Oil temperature - I test the oil temperature by adding a small pinch of dough. If it rises immediately to the top, the oil is ready for frying.
• Press and flip - I add the flattened disc to the oil and let it rise, then press it gently with a ladle. This helps it puff up fully, then I flip and fry the other side until golden.

Nutrition

Serving: 25g | Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 35mg | Iron: 1mg

The post Ragi Poori 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.

📖 Recipe Card

Print

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