Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.

This murukku is a good choice to make for festival times or even just for evening snack time. It does not take too much time and comes out tasty and flavourful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.

About Cashew Murukku

Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. 'Munthiri' in tamil means cashews so it is called munthiri murukku. Usually murukku is made with rice flour and simple spices, but here soaked cashews are grind to a paste and mixed with the flour.

It gives a nice buttery and nutty flavour which makes the murukku tastes rich. The cashew flavour always makes it feel rich and special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.

You can try small variations like adding cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star or flower press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.

I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals like Diwali to share with family and friends.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku

Cashew Murukku Video

Cashew Murukku Ingredients

• Rice flour - I have used store bought idiyappam flour, it gives crisp texture to murukku. You can also use homemade rice flour if you have, both works well.
• Cashews - I soaked cashews in hot water for 30 minutes so that it grinds easily to a smooth paste.
• Butter - I added butter at room temperature while mixing flour, it gives nice aroma and makes murukku taste good.
• Sesame seeds - Sesame seeds adds a nice crunch.
• Hing - Hing adds flavour adn aids in digestion.
• Oil - I used oil for deep frying, it should be hot enough so murukku cooks even, but not too smoking hot.
• Water - Water is used to make the dough.

How to make Cashew Murukku Recipe Step by Step

1.To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.

2.After 30 minutes grind it to a fine paste and set aside.

3.To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.

4.Mix this well first for butter to be evenly distributed.

5.Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.

6.Mix it well.

7.Add water little by little and mix well.

8.Gather to form a soft dough.

9.Form cylinders like this so that fitting into murukku press will be easy.

10.Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.

11.Fill in with dough.

12.Press to check.

10.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.

11.You can press in butter paper or cloth too. Just slide in using a ladle to remove.

12.Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.

13.When bubbles and 'shh' sound stops and murukku turns golden drain and remove.

14.Repeat to finish.

Cashew murukku is ready!

Expert Tips

• Soak cashews well - I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, otherwise the dough may get chunks.
• Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle little water.
• Choosing mould - You can either choose thenkuzhal or star or flower mould which best suits this murukku.
• Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
• Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.

Serving and Storage

Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.

FAQS

1.Can I skip cashews?

Yes, you can skip but then it becomes regular murukku. Cashews give rich and nutty taste.

2.Can I add spices?

Yes, you can add some cumin seeds or ajwain to the dough for a variation.

3.Which mould works best?

I usually use star or flower mould, you can use thenkuzhal mould too.

4.Can I make the dough earlier?

Better to make fresh, but if making large batch keep dough covered to avoid drying.

5.Is this suitable for kids?

Yes, it is mild and not spicy, kids will enjoy the nutty taste.

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

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

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Cashew Murukku Recipe | Mundhiri Murukku Recipe

Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, Festival, murukku, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 238kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• 20 cashews
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ⅛ teaspoon hing
• salt to taste
• water as needed.
• oil to deep fry

Instructions

• To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
• After 30 minutes grind it to a fine paste and set aside.
• To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
• Mix this well first for butter to be evenly distributed.
• Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.
• Mix it well.
• Add water little by little and mix well.
• Gather to form a soft dough.
• Form cylinders like this so that fitting into murukku press will be easy.
• Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
• Fill in with dough.
• Press to check.
• .Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
• You can press in butter paper or cloth too. Just slide in using a ladle to remove.
• Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
• When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
• Repeat to finish.
• Cashew murukku is ready!

Video

Notes

• Soak cashews well - I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, otherwise the dough may get chunks.
• Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle little water.
• Choosing mould - You can either choose thenkuzhal or star or flower mould which best suits this murukku.
• Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
• Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.

Nutrition

Serving: 75g | Calories: 238kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg

The post Cashew Murukku Recipe (Mundhiri Murukku) appeared first on Sharmis Passions.

Mango Ice Lollies is a frozen treat made by freezing a blend of mango, milk and sugar in moulds. This recipe can be made in summer and in holidays when kids are at home. It has a soft mango taste with mild sweetness and creamy feel. 

It takes about 15 minutes to prepare and the rest of the time is only freezing. You need only 3 ingredients from the kitchen. Even adults like it on a hot afternoon. This is a great option when you want a cold treat without ice cream or chocolate. 

About Mango Ice Lollies

Mango Ice Lollies are made using ripe mangoes, milk and sugar. It is also called Mango Lollipop. Mango season is the best time for this recipe because the fruit is sweet and juicy. Kids can enjoy it more than store bought ones as there is no colour or preservatives.

The texture is smooth and creamy because of the milk. It is not very icy like normal fruit popsicles. This is  bright yellow in colour and the taste is sweet with fresh mango flavour. When you bite it slowly, it melts in the mouth. Kids ask for more as they will love it.

You can change these lollies in many ways as per your taste. You can add few mango pieces inside the mould for chewy bites. You can use a silicon mould, a lolly mould or even an ice cube tray with sticks. A little cardamom powder or chopped nuts also goes well in it.

I make these lollies in summer when mangoes are plenty at home. I had one lollipop mould bought long time ago, and I use it every year. My kids finish them very fast and ask for more.

Mango Ice Lollies Ingredients

• Mango - I have used ripe and sweet mangoes, chopped roughly. It gives the colour and main flavour to the lollies. You can use any mango without much fibre.
• Milk - I add boiled and cooled milk to make the lollies creamy. It also help to blend the puree smoothly. You can use almond milk if you like.
• Sugar - I use sugar for sweetness. It dissolve well while blending. You can reduce it if the mangoes are very sweet.

How to make Mango Ice Lollies Step by Step

1.To a mixer jar - add mango pulp along with sugar, puree it. Now add milk.

2.Blend well. Take your mould. You can use ice cube tray too like I have done here. I had this lollipop mould bought long time ago.

3.Fill in the mixture. Keep the stick.

4.I had more puree so filled it in my chocolate mould too.Wrap with silver foil. Freeze for atleast 6 hours or oevernight.

5.I freezed overnight. Next day gently press and lift the lollipops, as its silicon mould it was very easy to de mould. Mango lollipop is ready!

Serve immediately!

Expert Tips

• Use ripe mangoes - I choose mangoes which are fully ripe and has sweet smell. Raw or sour ones need more sugar and the taste will change.
• Cool the milk - I always cool the boiled milk completely before blending. Warm milk makes the lollies icy and they will not set well.
• Blend smooth - I blend the mango and sugar first, then add the milk. This helps to get a smooth puree without any pieces.
• Fill carefully - I pour the mixture into moulds slowly and leave little space on top. It expand when freezing, so do not fill too much.
• Use silver foil - I cover the chocolate mould with silver foil before keeping in freezer. It stops the ice crystals and keep the lollies fresh.
• Demould gently - I press the silicon mould gently and lift the lollies. If it is stuck, hold the mould under tap water for few seconds.

Serving and Storage

Serve this immediately after demoulding and you can enjoy it as a cool snack for kids during summer holidays or after lunch at home. Keep the lollies in the freezer in a closed container or wrapped with silver foil and use within few days for best taste and texture and it stay good when stored properly.

FAQS

1. Can I use frozen mango for this recipe?

Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending.

2. Can I use an ice cube tray instead of lolly mould?

Yes you can use ice cube tray and it still taste good. Keep the sticks after the mixture is little frozen so they stand straight.

3. How long should I freeze the lollies?

You need to freeze for at least 6 hours and overnight is better. It sets properly and comes out easily from the mould.

4. Why are my lollies icy?

It may be due to warm milk or too less milk in the mixture. 

5. Can I skip sugar?

Yes you can skip it if the mangoes are very sweet and it still taste good. Taste the puree once before freezing and then decide.

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

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

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Mango Ice Lollies Recipe

Mango Ice Lollies is a frozen treat made by freezing a blend of mango, milk and sugar in moulds. This recipe can be made in summer and in holidays when kids are at home. It has a soft mango taste with mild sweetness and creamy feel. 

Course Dessert

Cuisine Indian

Keyword dessert recipes, easy mango recipes, ice cream recipes, icecreams, popsicles

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Freezing time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 15 lollies

Calories 14kcal

Author Sharmilee J

Ingredients

• ½ cup mangoes roughly chopped
• ½ cup milk boiled & cooled
• 2 tablespoon sugar

Instructions

• To a mixer jar - add mangoes along with sugar, puree it. Now add milk.
• Blend well. Take your mould. You can use icecube tray too. I had this lollipop mould bought long time ago.
• Fill in the mixture. Keep the stick.
• I had more puree so filled it in my chocolate mould too. Wrap with silver foil. Freeze for at least 6 hours or overnight.
• I freezed overnight. Next day gently press and lift the lollipops, as its silicon mould it was very easy to demould. Mango lollipop is ready!
• Serve Mango Ice Lollies immediately!

Notes

• Use ripe mangoes - I choose mangoes which are fully ripe and has sweet smell. Raw or sour ones need more sugar and the taste will change.
• Cool the milk - I always cool the boiled milk completely before blending. Warm milk makes the lollies icy and they will not set well.
• Blend smooth - I blend the mango and sugar first, then add the milk. This helps to get a smooth puree without any pieces.
• Fill carefully - I pour the mixture into moulds slowly and leave little space on top. It expand when freezing, so do not fill too much.
• Use silver foil - I cover the chocolate mould with silver foil before keeping in freezer. It stops the ice crystals and keep the lollies fresh.
• Demould gently - I press the silicon mould gently and lift the lollies. If it is stuck, hold the mould under tap water for few seconds.

Nutrition

Serving: 20g | Calories: 14kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.01mg

The post Mango Ice Lollies Recipe appeared first on Sharmis Passions.

Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.

Sandesh sweet can be made for special occasions, festivals like Navratri, Diwali and Durga Pooja. It is made with just simple ingredients from your kitchen and can be made easily within just few minutes of time. Even beginners can try this simple, quick and easy sweet.

About Sandesh

Sandesh is a popular Bengali sweet made by first curdling milk to form chenna then mixing it with sugar and cooking until soft, non sticky, then shaping into small discs and garnishing with nuts.

There are many variations to sandesh including many flavours but the one I have shared here is the traditional one. The colour and taste of sandesh veries depending on the flavours we add.

This is the easiest sweet I have made, just few minutes and you are done with this yummy milk sweet. To make the best tasting sandesh, chenna should be prepared fresh and using store bought paneer may change the taste of sandesh.

The garnishings are end less you can add chocolte chips or nuts or dry fruits of your choice. Sandesh tastes incredibly delicious making it one of the popular sweets in Bengal.

Similar Recipes

• Carrot Barfi Recipe
• How to make paneer | Homemade Paneer Recipe
• Moong Dal Ladoo Recipe (Nei Urundai)
• Moru Curry Recipe
• Paneer Butter Masala Recipe (Restaurant Style)

Sandesh Video

Sandesh Ingredients

• Milk - Use full cream milk either farm fresh or packed milk.
• Vinegar - You can use vinegar or lemon juice to curdle milk.
• Sugar - Grind sugar to a fine powder then use it.
• Nuts - I have used chopped pistachios for garnish. You can even use almonds, cashews etc.
• Saffron - Saffron adds a rich flavour and mild colour to this sweet.
• Cardamom powder - This is one of the main flavourings for sandesh.

How to make Sandesh Step by Step

1.To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.

2.To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.

3.Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the resulting chenna is so soft.

4.Now whey water(green liquid) and chenna(white solid) separates.

5.Now it is curdled completely. Switch off.

6.Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this whey water for kneading chapathi dough or for curdling milk again.

7.Rinse it with water well.

8.Squeeze excess water.

9.Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 30 minutes.

10.Now open, moisture should be still there slightly, it should not be dry.

11.Transfer it to a plate.

12.Knead it well using your palm like shown. Knead until the texture changes smooth and soft.

13.Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.

14.Mix well and gather to form a dough like this.

14.Keep a pan in low flame and add it to the pan.

15.Keep cooking in low flame.

16.Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.

17.Transfer to a plate. Pinch a small portion.

18. Make small balls, flatten it slightly.

19.Garnish with chopped pistachio and saffron strands.

Sandesh is ready!

Expert Tips

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
• Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
• Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.

Serving and Storage

Sandesh is served as a sweet snack with other sweet varieties we make foe the festival. It can be stored in fridge for 3-5 days.

FAQS

1.What type of milk should I use?

Use full cream milk for best taste and volume. Avoid low fat or toned or skimmed milk.

2.While cooking it became crumbly, how to fix it?

Do no worry if happens when you over cook the mixture. Cool down the mixture then add to mixer and blend until smooth. Now transfer to a plate and shape it, sandesh is ready.

3.Can I add brown sugar or jaggery?

Yes you can use brown sugar or jaggery but make sure it is in powdered form and is free from impurities.

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

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

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Sandesh Recipe | Bengali Sondesh Recipe

Sandesh is a delicious Bengali milk sweet popular all over India. Sandesh also known as Bengali Sondesh is milk cheese based rich sweet made using milk, sugar, nuts, cardamom powder and saffron. Sandesh is most commonly made for festivals and special occasions.

Course sweets

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, easy paneer recipes, indian paneer recipes, milk recipes, paneer dishes, paneer recipes, sweet recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 pieces

Calories 129kcal

Author Sharmilee J

Ingredients

To curdle milk

• 1 litre milk
• 2 tablespoon vinegar
• 2 tablespoon water

To make sandesh

• ⅓ cup powdered sugar
• ¼ teaspoon cardamom powder
• 5 strands saffron

Instructions

• To a sauce pan add 1 liter milk. Stir and boil for a minute. Switch off and let it rest for 2-3 minutes.
• To a small bowl add 2 tablespoon vinegar, 2 tablespoon water, mix it well and set aside.
• Now add vinegar water solution little by little and stir gently. Now the flame is off, this helps to slowly curdle milk and the chenna is so soft.
• Now whey water(green liquid) and chenna(white solid) separates.
• Now it is curdled completely. Switch off.
• Transfer this to a cloth placed on a strainer. Keep a bowl underneath to collect the whey water. You can use this for kneading chapathi dough or for curdling milk again.
• Rinse it with water well.
• Squeeze excess water.
• Roll and place it on the strainer. Keep 2 bowls on it. Do not keep heavy weight. Set aside for 10 minutes.
• Now open, moisture should be there, it should not be dry.
• Transfer the prepared chenna to a wide plate.
• Knead it well using your palm like shown. Knead until the texture changes smooth and soft.
• Add ⅓ cup powdered sugar, ¼ teaspoon cardamom powder and 5 strands saffron.
• Mix well and gather to form a dough like this.
• Keep a pan in low flame and add it to the pan.
• Keep cooking in low flame.
• Cook for 3-5 minutes not more than that. If you cook longer it may become hard and will crumble. Switch off and remove from flame.
• Transfer to a plate. Pinch a small portion.
• Make small balls, flatten it slightly.
• Garnish with chopped pistachio and saffron strands.
• Sandesh is ready!

Video

Notes

• Vinegar solution - Vinegar when mixed with water is more concentrated and makes chenna soft.
• Preparing chenna - Boil milk give a quick stir and switch off, let it rest for few minutes before adding vinegar solution. Add vinegar, water mixture little by little and stir gently.
• Kneading - I usually knead for at least 7-10 minutes till it becomes smooth and soft. Make sure you do not over knead then fat will get released.
• Cooking - Cook the mixture in lowest flame and cook not more than 5 minutes.
• Flavours - You can add cocoa powder to make chocolate sandesh, rose essence to make rose sandesh. Like wise you can make so many variations like orange sandesh, pista sandesh etc.

Nutrition

Serving: 40g | Calories: 129kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 66mg | Potassium: 283mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 0.1mg

The post Sandesh Recipe | Bengali Sondesh Recipe appeared first on Sharmis Passions.

Rose Ice Cream is a creamy dessert where fresh cream is whipped with sugar and rose syrup, then kept in freezer. You can make this recipe at home with only 3 ingredients and no ice cream machine needed. It has a sweet taste with light rose aroma in every spoon. Kids and adults both enjoy it on hot summer days.

This is a good option when you want ice cream at home without much work. It takes around 30 minutes to prepare, and rest is only freezing. Make it one day before and keep ready for guests. Even small family get together feels more happy with this dessert.

About Rose Ice Cream

Rose flavour is used in many Indian sweets and drinks like rose milk, falooda and kulfi. Same flavour suits ice cream, also this version is a no churn recipe and it is easy to make at home. The colour comes from rose syrup and it makes it look bright and fresh.

The ice cream is thick, smooth and creamy and it melts slowly in the mouth and you can feel the soft rose taste. The colour is light pink from the rose syrup, so there is no need of food colour. Sweetness is balanced and not too heavy.

You can change this ice cream in many ways as per your taste, you can also add chopped pistachios or almonds for little crunch. A few tutti frutti or rose petals on top also looks good. You can add a drop of vanilla extract along with the rose syrup for different flavour.

Similar Recipes

• Strawberry Ice Cream Recipe
• Potato Chips Recipe
• Rose Syrup Recipe
• Rose Milkshake
• Ice Cream Recipe | No Churn Ice Cream

Rose Ice Cream Ingredients

• Fresh Cream - I have used fresh cream for the creamy base of this ice cream. Keep it well chilled before beating, so it whips faster and hold the shape.
• Sugar - I add sugar for sweetness. It dissolves while beating and makes the ice cream smooth. You can use powdered sugar if you like.
• Rose Milk Syrup - I use rose milk syrup for the colour and flavour. It gives a light pink shade and soft rose aroma. You can add little more if you like strong flavour.

How to make Rose Ice Cream Step by Step

1.To a mixing bowl - add fresh cream, beat with a electric blender. Add sugar.

2.Beat well till soft peaks forms. Add rose milk syrup.

3.Mix well. Transfer to freezer safe container.

4.Cling wrap with plastic wrap then with butter paper to avoid crystallization.

5.Close with lid and freeze for at least 8 hrs or overnight. Next day scoop and serve.

Serve immediately!

Expert Tips

• Chill the cream - I keep the cream in refrigerator for few hours before using. Cold cream whips better and gives a thick texture.
• Beat till soft peaks - I beat the cream only till soft peaks form. If you beat too much, it become grainy and the ice cream will not be smooth.
• Add sugar slowly - I add the sugar little by little while beating. This helps it to mix well without any grains.
• Taste the syrup - I taste the rose syrup once before adding as some brands are very sweet. You can reduce the sugar if the syrup is sweet.
• Cover well - I cover the box with cling wrap and then butter paper before closing the lid. It stop the ice crystals from forming on top.
• Freeze overnight - I freeze it for at least 8 hours or overnight. The ice cream sets properly and scoops easily next day.

Serving and Storage

Serve this chilled in small bowls and you can add chopped nuts or few rose petals on top for serving and it goes well as dessert after meals or during guests visit at home. Keep the box outside for few minutes before scooping so it is easy to take.

Store in freezer in a closed container with cling wrap and butter paper and use within few days for best taste and texture and it stay good when stored properly.

FAQS

1. Can I use whipping cream instead of fresh cream?

Yes you can use whipping cream and it works fine for this recipe. Reduce sugar little bit because it has mild sweetness.

2. Can I skip the rose syrup?

Yes you can skip it and it still tastes good as plain cream ice cream. But you will not get the pink colour and rose aroma.

3. Why is my ice cream icy?

It may be due to cream not beaten well or box not covered properly. Cover it with cling wrap and butter paper next time.

4. Can I add nuts in the ice cream?

Yes you can add chopped pistachios or almonds and it gives good crunch while eating. Mix them gently after adding rose syrup.

5. Can I make it in advance?

Yes you can prepare and store in freezer and it stays good for few days without issue. Make it one day before for guests so it set well.

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

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

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Rose Ice Cream Recipe

Rose Ice Cream is a creamy dessert where fresh cream is whipped with sugar and rose syrup, then kept in freezer. You can make this recipe at home with only 3 ingredients and no ice cream machine needed. It has a sweet taste with light rose aroma in every spoon. Kids and adults both enjoy it on hot summer days.

Course Dessert

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

Keyword fresh cream recipe, ice cream recipes, icecreams, rose recipes

Prep Time 30 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4

Calories 400kcal

Author Sharmilee J

Ingredients

• 1 ½ cups fresh cream
• ½ cup sugar
• 1 tablespoon rose milk syrup

Instructions

• To a mixing bowl - add fresh cream, beat with a electric blender. Add sugar.
• Beat well till soft peaks forms. Add rose milk syrup.
• Mix well. Transfer to freezer safe container.
• Cling wrap with plastic wrap then with butter paper to avoid crystallization.
• Close with lid and freeze for atleast 8 hrs or overnight. Next day scoop and serve.
• Serve Rose Ice Cream chilled!

Notes

• Chill the cream - I keep the cream in refrigerator for few hours before using. Cold cream whips better and gives a thick texture.
• Beat till soft peaks - I beat the cream only till soft peaks form. If you beat too much, it become grainy and the ice cream will not be smooth.
• Add sugar slowly - I add the sugar little by little while beating. This helps it to mix well without any grains.
• Taste the syrup - I taste the rose syrup once before adding as some brands are very sweet. You can reduce the sugar if the syrup is sweet.
• Cover well - I cover the box with cling wrap and then butter paper before closing the lid. It stop the ice crystals from forming on top.
• Freeze overnight - I freeze it for at least 8 hours or overnight. The ice cream sets properly and scoops easily next day.

Nutrition

Serving: 75g | Calories: 400kcal | Carbohydrates: 27g | Protein: 3g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 101mg | Sodium: 24mg | Potassium: 85mg | Sugar: 28g | Vitamin A: 1312IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.1mg

The post Rose Ice Cream Recipe appeared first on Sharmis Passions.

Mango Squash is a sweet and thick concentrate made by cooking mango puree with sugar syrup and lemon juice. This recipe can be made in summer when mangoes are plenty in the market. It has a bright golden colour and a rich mango taste. You only need to mix it with chilled water and the drink is ready.

This is a great option when you want a quick cool drink at home. It takes about 30 minutes to make and needs only four ingredients. There are no preservatives or artificial colours in it. Mango Squash is ideal to make in advance for serving as a welcome drink in large quantities for parties & get together.

About Mango Squash

Squash is concentrated syrup made with sugar, water and any fruit juice / pulp. Mango Squash is a made by simmering sugar with water to make a syrup and mixing it with mango pulp. When serving a part of squash is mixed with chilled water and served.

This Homemade Mango Squash is made without any added preservatives and artificial colours. This squash is so easy to make and you can store in fridge for about 15 days. So what are you waiting for, grab the ingredients and make it before the mango season ends.

You can customize this squash in many ways as per your taste, you can add saffron strands or cardamom powder for a different aroma. You can mix it with cold milk for a quick milkshake or pour it over ice cream. Chilled soda in place of water also gives a fizzy drink.

I saw this Mango Squash Recipe and noted down from a tamil magazine long back, though the original recipe used sodium meta bi-sulphate as preservative, I skipped it and replaced with just lemon juice so the shelf life is less. But as its summer and mango season is on, you can make fresh batch as and when needed.

This is a perfect summer coolant and one of the best ways to use mangoes. I love homemade squashes so much as there is no additional preservative or even essence just the real goodness of fruits. So I make sure to make a batch whenever possible with seasonal fruits.

Similar Recipes

• Lemon squash
• Mango juice
• Mango frooti
• Simple syrup

Mango juice vs Mango Squash

Mango juice is made by blending mangoes with sugar and little water if needed, it involves no cooking. But mango squash is a concentrate made by simmering sugar with water and mixing mango pulp to it. Mango juice can be made using mango squash.

Mango juice cannot be stored it should be consumed fresh. While mango squash can be stored and used to make mango juice in an instant.

Mango Squash Ingredients

• Mango - Use ripe sweet mangoes. If you cannot source fresh mangoes you can use frozen mangoes too. Thaw the mangoes and grind it to a fine puree and use it.
• Sugar - Use granulated white sugar which works best for squashes. Adjust sugar according to the sweetness of mangoes.
• Lemon - Lemon juice acts as a natural preservative and adds a tangy taste to the squash. It also prevents crystallization of sugar.
• Water - Water is used with sugar to make the sugar syrup.

How to make Mango Squash Step by Step

Preparing mango puree

1.To a mixer jar add 2 cup mangoes roughly chopped.

2.Blend to a fine puree. Set aside.

Preparing sugar syrup

3.To a sauce pan - add 1 cup sugar and ½ cup water to it.

4.Boil till sugar dissolves completely. It will turn sticky first.

5.Allow it to boil. Carefully take the syrup and touch it between your fingers like this. The syrup with form half string but will break - this is half string consistency.

Adding mango puree

6.When this consistency is reached add mango pulp.

7.Mix it well with a ladle and let it to boil. Keep the flame in low.

Preparing mango squash

8.Allow for a short boil, cook for a minute then switch off and cool down completely.

9.Strain using a metal strainer.

10.Discard the remains.

11.Now add 1 tablespoon lemon juice to it.

12.Mix it well.

13.Now take a sterilized glass jar.

14.Transfer the mango squash into it and store.

Preparing mango juice

15.To prepare mango juice - add 2 tablespoon mango juice to the serving glass.

16.Add around ½ cup chill water. Mix it well your mango juice is ready!

Instant mango juice is ready!

Expert Tips

• Ripe mangoes - I choose mangoes which are fully ripe and smells sweet. Raw ones needs more sugar and the taste becomes different.
• Check the syrup - I take a drop of syrup between two fingers and touch it. It should form a half string and break soon.
• Keep flame low - I keep the flame low after adding the puree. If the flame is high, it splashes and sticks at the bottom of the pan.
• Cool completely - I let the squash cool fully before adding lemon juice. Warm squash makes water drops inside the jar.
• Strain well - I strain it using a metal strainer and press the pulp with a spoon. This gives smooth squash without any fibre.
• Use clean jar - I use only a clean, dry and sterilized glass jar. A wet jar spoils the squash very fast.

Serving & Storage

Serve this by adding 2 tablespoons of squash to a glass and half cup of chilled water. Mix it well and add few ice cubes if you like. Store the squash in glass jar in refrigerator and it stay good for 15 days. Always use sterilized glass jar for homemade squash, and take it with a clean dry spoon so no water go inside the jar.

FAQS

1. Can I make with frozen mango?

Yes you can make it, but thaw the mango fully before blending. Adjust the sugar if pulp is already sweet.

2. Can I skip lemon juice?

It is better not to skip it, because it keeps the squash fresh for longer time. It also balances the sweetness of the squash.

3. How long can I store it?

It stays good for 15 days in the refrigerator.

4. Can I reduce the sugar?

Yes you can reduce little if the mangoes are very sweet. Too less sugar make the squash spoil faster.

5. Why is my squash watery?

The syrup may not be cooked enough or the puree was too thin. Cook the syrup till half string stage next time.

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

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

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Mango Squash Recipe

Mango Squash is a sweet and thick concentrate made by cooking mango puree with sugar syrup and lemon juice. This recipe can be made in summer when mangoes are plenty in the market. It has a bright golden colour and a rich mango taste. You only need to mix it with chilled water and the drink is ready.

Course Drinks

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

Keyword drink recipes, easy mango recipes, Healthy tea time drink, Nutritional Beverage, Nutritional Drink

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 162kcal

Author Sharmilee J

Ingredients

• 2 cups mangoes
• 1 cup sugar
• ½ cup water
• 1 tablespoon lemon juice

Instructions

Preparing mango puree

• To a mixer jar add 2 cup mangoes roughly chopped.
• Blend to a fine puree. Set aside.

Preparing sugar syrup

• To a sauce pan - add 1 cup sugar and ½ cup water to it.
• Boil till sugar dissolves completely. It will turn sticky first.
• Allow it to boil. Carefully take the syrup and touch it between your fingers like this. The syrup with form half string but will break - this is half string consistency.
• Adding mango puree
• When this consistency is reached add mango pulp.
• Mix it well with a ladle and let it to boil. Keep the flame in low.

Preparing mango squash

• Allow for a short boil, cook for a minute then switch off and cool down completely.
• Strain using a metal strainer.
• Discard the remains.
• Now add 1 tablespoon lemon juice to it.
• Mix it well.
• Now take a sterilized glass jar.
• Transfer the mango squash into it and store.

Preparing mango juice

• To prepare mango juice - add 2 tablespoon mango juice to the serving glass.
• Add around ½ cup chill water. Mix it well your mango juice is ready!
• Instant mango juice is ready!

Notes

• Ripe mangoes - I choose mangoes which are fully ripe and smells sweet. Raw ones needs more sugar and the taste becomes different.
• Check the syrup - I take a drop of syrup between two fingers and touch it. It should form a half string and break soon.
• Keep flame low - I keep the flame low after adding the puree. If the flame is high, it splashes and sticks at the bottom of the pan.
• Cool completely - I let the squash cool fully before adding lemon juice. Warm squash makes water drops inside the jar.
• Strain well - I strain it using a metal strainer and press the pulp with a spoon. This gives smooth squash without any fibre.
• Use clean jar - I use only a clean, dry and sterilized glass jar. A wet jar spoils the squash very fast.

Nutrition

Serving: 25ml | Calories: 162kcal | Carbohydrates: 42g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 96mg | Fiber: 1g | Sugar: 41g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 7mg | Iron: 0.1mg

The post Mango Squash Recipe appeared first on Sharmis Passions.

Kesar Falooda is a chilled dessert where sabja seeds, vermicelli, saffron milk, almonds and ice cream are layered in a tall glass. It has a creamy taste with mild sweetness and flavour of saffron. You can make this recipe on weekends, holidays or when relatives come home.

This is a great option when you want a dessert which feels different from regular ice cream. It takes about 30 minutes to make and the milk needs one hour in refrigerator. The effort is worth it, as every spoon has different texture and taste.

About Kesar Falooda

Milk, sugar, vermicelli, sabja seeds, almonds, saffron and ice cream are all you need for this falooda. Some people call it Kesar Badam Falooda. These simple ingredients come together to make a cool dessert for hot days. Most ice cream parlours keep it on their menu.

The texture of kesar falooda is what makes it very enjoyable to eat slowly and it has soft cooked vermicelli, jelly like sabja seeds and smooth chilled milk together in one spoonful which blends nicely. It is perfect when you feel like eating something cold and filling after meals especially in hot weather.

You can change this falooda in many ways as per your taste. Rose syrup at the bottom of the glass gives a pink colour and different flavour. Vanilla, mango or kesar ice cream also goes well on top. A cherry, tutti frutti or chopped pistachios can be added for the look.

I make this falooda on weekends when everyone is at home. My family finishes the glass very fast and ask for more. So I keep the milk ready in the refrigerator from the previous day.

Similar Recipes

• Mango Falooda Recipe
• Rose Falooda Recipe
• Falooda Recipe | Royal Falooda
• Kesar Barfi Recipe
• Butterscotch Falooda Recipe

Kesar Falooda Ingredients

• Milk - I used full fat milk and simmer it till slightly thick. It gives creamy base to the falooda, and you can use almond milk also.
• Sugar - I added sugar to sweeten the milk. You can reduce it if the ice cream is very sweet.
• Fine Vermicelli - I have used fine vermicelli for soft strands in the glass. Cook it only till soft, and rinse well so it does not stick together.
• Sabja Seeds - I soaked sabja seeds in water till they swell. It gives cooling effect and soft texture. You can use basil seeds also, both are same.
• Almonds - I crushed the almonds coarsely using mortar and pestle. It gives a light crunch and rich taste. You can use cashews or pistachios also.
• Saffron - I added saffron strands for colour and aroma. It gives a golden shade to the milk, so use good quality ones.
• Cardamom Powder - I added a small pinch of cardamom powder to the milk. It gives a mild aroma, and you can skip it if you do not like.
• Ice Cream - I just added a scoop of ice cream on top of the layers. It gives more creaminess, and you can use any flavour you like.

How to make Kesar Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Crush almonds coarsely using a mortar and pestle, Set aside. Boil milk and simmer for 5 minutes.

4.Now add half of crushed almonds along with crushed saffron and sugar.

5.Add cardamom powder and simmer for another 5 minutes until slightly thick. Now pour into serving jug and cool down.

6.Refrigerate for at least an hour.Soak sabja seeds in water.For more detailed description check here how to soak sabja seeds.

7.Take the serving glass, its better to freeze the glass for few mins.Then add 2 spoon full of soaked sabja seeds.

8.Then add cooked vermicelli. Add crushed almonds.

9.Add kesar badam milk.

10.Add a scoop of ice cream, sprinkle few saffron with chopped almonds and add a cherry on top.

Serve chilled!

Expert Tips

• Cooking - I boil the vermicelli only till it turns soft. If you overcook, it becomes sticky and breaks easily.
• Rinse well - I rinse the cooked vermicelli in cold water and drain it fully. This removes the extra starch and strands stay separate.
• Simmer the milk - I simmer the milk on low flame till slightly thick. Thick milk coats the layers well and glass does not look watery.
• Soak the seeds - I soak sabja seeds for at least 15 minutes. Wait till they swell fully and then use.
• Cool the milk - I cool the milk completely before keeping in refrigerator. Warm milk melts the ice cream fast.
• Freeze the glass - I keep the serving glasses in freezer for few minutes. The falooda stay cold for longer time.

Serving and Storage

Serve this immediately after assembling for best taste and texture. This goes well as dessert after lunch or dinner especially during warm days. You can chill the serving glasses also if you like it extra cold.

Store leftover milk and cooked vermicelli separately in refrigerator and assemble fresh when needed. It is not good to store fully assembled falooda for long time as ice cream melts and changes the texture little.

FAQS

1. Can I use basil seeds instead of sabja seeds?

Yes you can use basil seeds, they are same as sabja seeds. Soak them in water till they swell and become soft.

2. Can I make the milk a day before?

Yes you can make the saffron milk 1 day before and keep in refrigerator. Stir well before using as it settles at the bottom.

3. Can I skip the ice cream?

Yes you can skip it, but the falooda will be less creamy. Add little more thick milk instead.

4. Can I use thick vermicelli?

Thick vermicelli is not good for this recipe, as it take more time and feel heavy. Fine vermicelli gives soft and smooth texture.

5. Can I add rose syrup?

Yes you can add one or two spoons of rose syrup at the bottom of the glass. It gives a pink layer and floral taste.

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

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

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Kesar Falooda Recipe

Kesar Falooda is a chilled dessert where sabja seeds, vermicelli, saffron milk, almonds and ice cream are layered in a tall glass. It has a creamy taste with mild sweetness and flavour of saffron. You can make this recipe on weekends, holidays or when relatives come home.

Course Dessert

Cuisine Indian

Keyword 30 mins recipes, cardamom powder recipe, dessert recipes, falooda recipes, ice cream recipes, icecreams, nuts recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 3 glass

Calories 327kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups milk
• 2 tablespoon sugar
• a handful fine vermicelli
• 2 teaspoon basil seeds
• 7 nos almonds badam
• 10 strands saffron
• ⅛ teaspoon cardamom powder
• ice cream of your choice

Instructions

• Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.
• Cook until soft. Rinse it well, drain and set aside.
• Crush almonds coarsely using a mortar and pestle, set aside.
• Boil milk and simmer for 5 mins.
• Now add half of crushed almonds along with crushed saffron and sugar.
• Add cardamom powder and simmer for another 5 mins until slightly thick.
• Now pour into serving jug and cool down.
• Refrigerate for at least an hour. Soak sabja seeds in water.
• Take the serving glass, its better to freeze the glass for few mins. Then add 2 spoon full of soaked sabja seeds.
• Then add cooked vermicelli. Add crushed almonds.
• Add kesar badam milk.
• Add a scoop of ice cream, sprinkle few saffron with chopped almonds and add a cherry on top.
• Serve Kesar Falooda chilled!

Notes

• Cooking - I boil the vermicelli only till it turns soft. If you overcook, it becomes sticky and breaks easily.
• Rinse well - I rinse the cooked vermicelli in cold water and drain it fully. This removes the extra starch and strands stay separate.
• Simmer the milk - I simmer the milk on low flame till slightly thick. Thick milk coats the layers well and glass does not look watery.
• Soak the seeds - I soak sabja seeds for at least 15 minutes. Wait till they swell fully and then use.
• Cool the milk - I cool the milk completely before keeping in refrigerator. Warm milk melts the ice cream fast.
• Freeze the glass - I keep the serving glasses in freezer for few minutes. The falooda stay cold for longer time.

Nutrition

Serving: 250ml | Calories: 327kcal | Carbohydrates: 44g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 105mg | Potassium: 427mg | Fiber: 1g | Sugar: 28g | Vitamin A: 497IU | Vitamin C: 3mg | Calcium: 249mg | Iron: 1mg

The post Kesar Falooda Recipe appeared first on Sharmis Passions.

Cornflakes Mixture is a quick to make crunchy snack made by frying raw cornflakes, fried gram dal, peanuts, cashews, raisins, curry leaves and tossing it with spice powders and salt. Also known as Makai Chivda or Cornflakes Chivda it is an instant snack that can be made quickly perfect for this festive season.

Cornflakes Mixture popularly known as Cornflakes Chivda is a instant to make snack, if you have the ingredients measured and ready then it takes just few minutes to make it. Do try this crunchy and delicious savoury snack and enjoy!

About Cornflakes Mixture

Cornflakes Mixture is a savoury crunchy snack which is quick to make and is addictive. This is a very easy snack that you can make for kids, gets ready in minutes. You can make a huge batch and store it.

I have tasted cornflakes mixture only few times. Last time when I visited my friend Sowmya she served us cornflakes sweet mixture , I loved the taste. So tried it for a Diwali and it was a huge hit with family and friends. So after that I started making it often as it is easy and quick to make.

Not only for occasions you can make it for evening tea time snack, kids will love it too. Raisins is the one of the main ingredient that gives taste to this mixture so do not skip it. Hubby who is not fond of raisins loved it too. Gugu and amma picks all the raisins first as they love it so much, haha.

You can get raw dried cornflakes in supermarket. Do not buy the cereal variety. Incase for those who are not able to source raw cornflakes, I have given alternate, you can check my faqs section.

Cornflakes Mixture Video

Cornflakes Mixture is crunchy with a mild nutty taste. If you are looking for a different snack variety to make for this Diwali then this is just for you. It is quite additive that you can stop munching.

Similar Recipes

• Cornflakes Cookies Recipe
• Cornflakes ladoo recipe
• Chocolate Cornflakes Recipe
• Breakfast Cereal Popsicles Recipe
• Christmas Cornflake Wreath Cookies

Cornflakes Mixture Ingredients

• Cornflakes - Choose the dry raw cornflakes variety used for frying and not the cereal ones.
• Fried gram dal - Fried gram dal is added for crunch and taste.
• Cashew nuts - Cashew nuts is fried till golden and added.
• Peanuts - I have used peanuts with skin, you can fry remove the skin and add it too.
• Raisins - Raisins give a nice sweet taste to the mixture, do not miss adding it.
• Red chilli powder - Red chilli powder is added for heat, adjust as per liking.
• Turmeric powder - Turmeric powder is added for flavour and colour.
• Hing - Hing is added to aid in digestion and adds flavour.
• Powdered sugar - adds a balance to the spices.
• Curry leaves - Curry leaves is added for taste and flavour.
• Oil - Oil and ghee are used for frying the spices.

How to make Cornflakes Mixture Step by Step

1.Heat oil in a kadai. Check if oil is hot by adding 1 cornflake if it rises immediately then it is ready. Use dried raw cornflakes and not the cereal variety.

2.Add 3 cups raw cornflakes in batches. I fried in 4 batches. Add it and fry until 'shh' sound stops. Drain from oil and remove.

3.Add it to a straining basket. Repeat to finish the other batches too. Place a plate underneath the basket to collect the extra draining oil.

4.Add ½ cup fried gram dal. Fry until golden, drain, remove and add it to the basket.

5.Add ½ cup peanuts. Fry until golden brown, drain, remove and add it to the basket.

6.Add ¼ cup cashews. Fry until golden, drain, remove and add it to the basket.

7.Add ¼ cup raisins. Fry until golden, drain, remove and add it to the basket.

8.Switch off and add ¼ cup curry leaves. Fry until crisp, drain, remove and add it to the basket.

9.All fried and ready.

10.Transfer this to a big mixing bowl. Add salt to taste, ½ teaspoon turmeric powder, 1 tablespoon red chilli powder, 2 teaspoon powdered sugar, ¼ teaspoon hing.

11.Toss well for even mixing. Gently toss without breaking the cornflakes.

Store in an airtight container.

Expert Tips

• Frying - Always fry cornflakes in batches as it tends to expand while frying. Fry until shh sound ceases.
• Add ons - If you like garlic flavour just add 2 crushed garlic fry and add it. You can even fry ¼ cup poha and add it.
• Ingredients ready - Measure and keep the ingredients ready so that frying will be easy and quick.
• Draining - Drain it well from oil then transfer it to a straining basket with a plate placed under so that extra draining oil gets collected there. You can use kitchen towel too.
• Measures - The measures of nuts and raisins is purely your choice. You can plus or minus as per your liking.

Serving and Storage

Cornflakes Mixture can be served with coffee or tea. Store in a clean dry airtight container. This keeps well in room temperature for 2 weeks.

FAQS

1.I couldn't get raw cornflakes, what can I replace it with?

Use cereal cornflakes, add 2-3 tablespoon oil and fry it until crisp. Do not deep fry. Adjust the measurement of other ingredients for cereal cornflakes.

2.I don't like sweet taste in my mixture, Can I skip sugar?

Yes you can very well do that. Here sweetness is very mild but still if you prefer to skip it, please do it.

3.What other ingredients can I add?

You can add garlic fried and added, fry and add chopped almonds, sesame seeds etc.

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

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

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Cornflakes Mixture Recipe | Cornflakes Chivda Recipe

Cornflakes Mixture is a quick to make crunchy snack made by frying raw cornflakes, fried gram dal, peanuts, cashews, raisins, curry leaves and tossing it with spice powders and salt. Also known as Makai Chivda or Cornflakes Chivda it is an instant snack that can be made quickly perfect for this festive season.

Course Snack

Cuisine Indian

Keyword corn recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 115kcal

Author Sharmilee J

Ingredients

• 3 cups raw dried cornflakes (not the cereal variety)
• ½ cup fried gram dal
• ½ cup peanuts
• ¼ cup cashews
• ¼ cup raisins
• ¼ cup curry leaves
• salt to taste
• ½ teaspoon turmeric powder
• 1 tablespoon red chilli powder
• 2 teaspoon powdered sugar
• ¼ teaspoon hing

Instructions

• Heat oil in a kadai. Check if oil is hot by adding 1 cornflake if it rises immediately then it is ready. Use dried raw cornflakes and not the cereal variety.
• Add 3 cups raw cornflakes in batches. I fried in 4 batches. Add it and fry until 'shh' sound stops. Drain from oil and remove.
• Add it to a straining basket. Repeat to finish the other batches too. Place a plate underneath the basket to collect the extra draining oil.
• Add ½ cup fried gram dal. Fry until golden, drain, remove and add it to the basket.
• Add ½ cup peanuts. Fry until golden brown, drain, remove and add it to the basket.
• Add ¼ cup cashews. Fry until golden, drain, remove and add it to the basket.
• Add ¼ cup raisins. Fry until golden, drain, remove and add it to the basket.
• Switch off and add ¼ cup curry leaves. Fry until crisp, drain, remove and add it to the basket.
• All fried and ready.
• Transfer this to a big mixing bowl. Add salt to taste, ½ teaspoon turmeric powder, 1 tablespoon red chilli powder, 2 teaspoon powdered sugar, ¼ teaspoon hing.
• Toss well for even mixing. Gently toss without breaking the cornflakes.

Video

Notes

• Frying - Always fry cornflakes in batches as it tends to expand while frying. Fry until shh sound ceases.
• Add ons - If you like garlic flavour just add 2 crushed garlic fry and add it. You can even fry ¼ cup poha and add it.
• Ingredients ready - Measure and keep the ingredients ready so that frying will be easy and quick.
• Draining - Drain it well from oil then transfer it to a straining basket with a plate placed under so that extra draining oil gets collected there. You can use kitchen towel too.
• Measures - The measures of nuts and raisins is purely your choice. You can plus or minus as per your liking.

Nutrition

Serving: 75g | Calories: 115kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 25mg | Potassium: 216mg | Fiber: 5g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 237mg | Calcium: 68mg | Iron: 2mg

The post Cornflakes Mixture Recipe (Cornflakes Chivda) appeared first on Sharmis Passions.

Piyush is a thick, creamy and chilled drink made by blending curd, milk and shrikhand with saffron and cardamom powder. This recipe is made in summer season and has a creamy taste with mild sweetness and aroma of saffron. Many people serve it as a welcome drink at parties.

This recipe is very simple and need only few ingredients. It take about 10 minutes to prepare, and you do not need any cooking for it. This gives a rich and creamy taste to the drink. You can have it after lunch or in the evening time.

About Piyush

Piyush is a traditional drink from Maharashtra and Gujarat. It is made mostly during festival days and summer months. And also Piyush is the main part of this drink, and it is mixed with milk and curd to make it light. This recipe texture is thick and smooth and it feels creamy when you drink it. 

The flavour is mildly sweet with little sourness from the curd. Saffron gives a light golden colour to the drink, and cardamom powder and nutmeg powder gives a warm aroma. Chopped pistachios on top add a light crunch in every sip.

You can change this drink in many ways as per your taste. You can also add a little rose syrup or some more dry fruits on top. For a light version, you can use thin buttermilk in place of some milk.

Piyush is a close cousin to lassi, the main thing is that piyush has shrikhand so its more rich and creamy. This piyush recipe was given to me by my friend last summer itself but it got missed, I kept postponing as its a easy recipe finally this summer made it and enjoyed.

Similar Recipes

• Mango Piyush
• Shrikhand Recipe
• Mango Shrikhand | Amrakhand
• Pepper Rice Recipe (Milagu Sadam)
• Milk Masala Powder (Masala Doodh Mix)

Piyush Ingredients

• Curd - I use fresh and thick curd for this recipe. It gives a mild sourness and creamy taste to the drink. Do not use very sour curd as taste will change.
• Milk - I add boiled and cooled milk to make the drink light and easy to drink. You can replace it with almond milk if you like.
• Shrikhand - I have used store bought shrikhand. It gives the sweetness and thick texture, so you can skip the extra sugar if it is sweet enough. You can use any flavour of shrikhand.
• Saffron - I add a pinch of saffron strands for colour and aroma. It gives a soft golden shade to the Piyush. You can soak it in warm milk for few minutes before adding.
• Cardamom Powder - I use cardamom powder for a fresh and sweet aroma. It goes very well with curd and milk. You can use freshly ground one for better smell.
• Nutmeg Powder - I add a tiny pinch of nutmeg powder for a warm flavour. It is strong, so use very little. You can skip it if you do not like the smell.
• Pistachios - I use chopped pistachios for garnish on top for crunch and mild nutty taste. You can use almonds or cashews also.

How to make Piyush Step by Step

1.To a mixing bowl add curd, then add milk and shrikhand(I used storebought).

2.Add cardamom powder, saffron strands and nutmeg powder along with required sugar.

3.Using a hand blender blend well until smooth and creamy. Finally garnish with chopped pistachios and enjoy!

Serve chilled!

Expert Tips

• Use thick curd - I always use thick and fresh curd for this drink. Watery curd makes the Piyush thin and it lose the creamy taste.
• Soak the saffron - I soak saffron strands in two spoons of warm milk for 10 minutes. This gives better colour and the aroma spread well in the drink.
• Blend till smooth - I use a hand blender and blend until there are no lumps. Shrikhand is thick, so it needs some time to mix well.
• Add sugar slowly - I taste the Piyush once before adding any sugar. Store bought shrikhand is already sweet, so most of the time extra sugar is not needed.
• Chill well - I keep the Piyush in the refrigerator for at least 1 hour before serving. Cold Piyush taste much better and feels more refreshing.
• Nutmeg quantity - I add only a tiny pinch of nutmeg powder. If you add more, the flavour becomes too strong and cover the saffron flavour.

Serving and Storage

Serve this chilled with chopped pistachios and a few saffron strands on top. It tastes best when served fresh after blending. Store the leftovers in a closed bottle in the refrigerator and finish within one day.

FAQS

1. Can I skip shrikhand?

Yes you can make it with curd and milk, but the taste will be slightly different. 

2. Can I use homemade shrikhand?

Yes you can use homemade shrikhand, it will taste even better. Just make sure it is smooth and not very sour.

3. Can I skip saffron?

Yes you can skip saffron if it is not available. The drink will taste good, but the colour and aroma will be less.

4. Can I use a mixer jar instead of hand blender?

Yes you can use a mixer jar and blend for few seconds. Do not blend for long time as the drink will become thin.

5. How thick should Piyush be?

It should be thick like a lassi and easy to pour. Add little cold milk if it feels too thick.

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

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

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Piyush

Piyush is a natural, yummy drink made by blending curd, milk, flavours, shrikand & sugar and served chilled. Piyush is flavourful, soothing delight for the summer and a rich choice for welcome drink, parties& family time. Piyush is a must try at home for the joy of tasting!

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3 glass

Calories 383kcal

Author Sharmilee J

Ingredients

• 1 cup curd
• 1 cup milk boiled and cooled
• 1 cup shrikhand
• a pinch saffron
• ½ teaspoon cardamom powder
• a pinch nutmeg powder
• 1 tablespoon chopped pistachios

Instructions

• To a mixing bowl add curd, then add milk and shrikhand (I used store bought).
• Add cardamom powder, saffron strands and nutmeg powder along with required sugar.
• Using a hand blender blend well until smooth and creamy. Finally garnish  with chopped pistachios and enjoy!
• Serve Piyush chilled!

Nutrition

Serving: 150g | Calories: 383kcal | Carbohydrates: 11g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 90mg | Potassium: 353mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 1389IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 0.3mg

The post Piyush Recipe appeared first on Sharmis Passions.

Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. This sweet has rich chocolate flavour with mild milk taste which makes it very enjoyable to eat. The chocolate taste makes it more appealing especially for kids and chocolate lovers. It takes just few minutes to make this sweet, also beginner friendly.

This Chocolate Milk Peda is often prepared for festivals and also for special occasions at home. It is a quick sweet recipe that does not take much time to prepare. Its texture is soft, fudgy and the chocolate flavour makes it very tempting. This sweet may look simple but the taste is really rich.

About Chocolate Peda

Chocolate Peda is a simple sweet made with milk powder, condensed milk, sugar, milk, ghee and cocoa powder. The ingredients are mixed and cooked until it thickens then shaped into small discs and topped with nuts. Normally peda is made with milk solids and sugar, but in this version cocoa powder and chocolate is added.

The mixture is cooked slowly until it becomes thick and leaves the sides of the pan. After cooling for a while, it is rolled into small balls and then flattened slightly into peda shape. Also chopped pistachios are added on top for garnish, this makes this sweet look appealing and the nuts add crunch while eating.

This recipe has soft and slightly chewy texture when freshly made. After resting for few hours it becomes little firm and the flavours develop better. Chocolate added in the mixture gives extra chocolate taste., also the peda gets deeper colour.

I usually make this chocolate peda during festivals when I want to make a quick sweet recipe. It does not need many ingredients and the result comes very tasty. My family always enjoys it with evening tea or after meals. It also works well when guests arrive suddenly.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun
• Dry Jamun

Chocolate Peda Video

Chocolate Peda Ingredients

• Condensed Milk - I used this for sweetness and creamy texture in the peda. It helps mixture become smooth and rich.
• Milk Powder - This is the main base ingredient for this peda, it thickens the mixture and gives that milk sweet flavour.
• Cocoa Powder - I added to give chocolate flavour and dark colour. You can sieve if there are lumps in the powder.
• Powdered sugar - is added for more sweetness.
• Milk - I added to mix cocoa powder smoothly, this helps to avoid lumps.
• Chocolate - I added chocolate for extra chocolate taste in peda. When it melts it blends nicely with the mixture.
• Ghee - I added ghee while cooking mixture. It adds richness and also helps mixture not stick to pan.
• Pistachios - I add chopped pistachios for garnish on top of the peda. It gives little crunch and also makes peda look attractive.

How to make Chocolate Peda Step by Step

1.To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.

2.Mix well with a whisk.

3.Whisk until smooth and there are no lumps.

4.Now keep the pan in flame and start stirring. Only now we are switching on the flame.

5.When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.

6.Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.

7.Now add another 1 tablespoon ghee and mix it well. Do not overcook.

8.Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.

9.Transfer the mixture to a plate and cool down.

10.When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.

11.Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.

12.Sprinkle chopped pistachios.

Chocolate Peda is ready!

Expert Tips

• Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
• Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
• Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
• Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
• Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Serving and Storage

Serve Chocolate Peda as sweet treat during festivals or special occasions. This sweet taste even better after few hours of resting. Store the pedas in airtight container at room temperature for about two days. If refrigerated it stays good for around one week.

FAQS

1.Can I sieve cocoa powder with milk powder?

Yes, you can sieve both together before cooking. This helps remove lumps in the mixture.

2.Why my peda mixture is not forming balls?

If the mixture is under cooked it will remain soft. Cook little more until it thickens properly.

3.Why is my peda cracking while shaping?

If mixture becomes too dry it may crack. Adding little milk and mixing again can help. Overcooking the mixture may lead to cracks while shaping.

4.Can I add other nuts?

Yes you can add cashews or almonds if you like. It also gives slightly richer taste.

5.Does chocolate peda taste better later?

Yes, the flavou r improves after few hours of resting. The texture also becomes slightly firm.

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

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

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Chocolate Peda Recipe

Chocolate Peda is a modern variation of the traditional Indian milk peda sweet. This sweet has rich chocolate flavour with mild milk taste which makes it very enjoyable to eat. The chocolate taste makes it more appealing especially for kids and chocolate lovers. It takes just few minutes to make this sweet, also beginner friendly.

Course Dessert, sweet, sweets

Cuisine Indian

Keyword barfi, chocolate recipes, diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, milk recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 pedas

Calories 180kcal

Author Sharmilee J

Ingredients

• 1 cup milk powder
• ½ cup condensed milk
• ¼ cup powdered sugar
• ¼ cup milk
• 2 tablespoon cocoa powder
• 2 tablespoon chocolate
• 2 tablespoon ghee
• 2 tablespoon chopped pistachios

Instructions

• To a pan add 1 cup milk powder, ½ cup condensed milk, ¼ cup powdered sugar, ¼ cup milk and 2 tablespoon cocoa powder. This is done off the flame step 1 to step 3.
• Mix well with a whisk.
• Whisk until smooth and there are no lumps.
• Now keep the pan in flame and start stirring. Only now we are switching on the flame.
• When it starts to thicken add 2 tablespoon dark chocolate. I have used dark chocolate you can use milk chocolate too.
• Mix it well and cook in low flame, it will thicken more and start to leave the sides of the pan. At this stage add 1 tablespoon ghee and mix well.
• Now add another 1 tablespoon ghee and mix it well. Do not overcook.
• Gathers to a mass, leaves the sides of the pan. Switch off. The whole process till this step should take around 10-12 minutes. Over cooking may affect the texture of the pedas.
• Transfer the mixture to a plate and cool down.
• When it is still warm grease 1 tablespoon measure with ghee and scoop out. This is to ensure even sized pedas.
• Roll between your palms and flatten it slightly. Make a dent in the center like this. Repeat to finish. I got around 16 small pedas.
• Sprinkle chopped pistachios.
• Chocolate Peda is ready!

Video

Notes

• Cook slowly - I cook the mixture in low flame while stirring often. This helps the mixture thicken evenly without burning.
• Milk - Add fresh milk that is boiled well. Raw milk has the risk of getting spoiled which may affect the sweet completely.
• Check consistency - When the mixture forms thick mass and leaves sides of the pan it is ready. Do not overcook then it may harden and become like a candy.
• Rest the mixture - I allow the mixture to cool for some time before shaping. This makes rolling pedas easier and is less sticky.
• Fix cracks - If the mixture cracks while rolling you can add little milk and mix again. Do not add too much milk.

Nutrition

Serving: 40g | Calories: 180kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 70mg | Potassium: 275mg | Fiber: 1g | Sugar: 18g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 0.4mg

The post Chocolate Peda Recipe appeared first on Sharmis Passions.

Aloo Chana Chaat is a tasty chat made using potatoes and white chickpeas as main ingredients. This chat comes together quickly with just staple ingredients from your kitchen. Aloo Chana Chat is a healthy filler when craving for chat at home. Do try this at home and satisfy your chaat cravings in a healthy way.

Aloo Chana Chat is sure a healthy alternative to other chats as its guiltfree snack. I usually make the chat chutneys at home a day before so that making chat is very quick and easy. If you are ready with cooked chana and potatoes then this chat can be assembled in just few minutes.

About Aloo Chana Chat

Aloo Chana Chat is a healthy chat made using potatoes, white chickpeas, chat chutneys, spice powders, puri, onion, sev and coriander leaves. This is a guilt free snack that you can have anytime of the day.

Puri is added just for extra crunch so you can skip it if you don't have it. I usually have a pack of this puri dried version, I air fry them whenever needed that way it is not soaked in oil. You can replace it with cornflakes too.

This is one of the easy and quick chat you can make. If you have the ingredients ready, assembling chats is a breeze. You can cook chana and potatoes morning then assemble and serve the chat for evening snack.

These days chat chutneys both green chutney and sweet chutney is readily available in supermarkets. If you buy and use them then this chat can be made in very leass time.

If you are craving for chat in a hurry you can make this and enjoy. It satisfies your chat cravings and is whole some, filling and healthy too.

Similar Recipes

• Dahi puri
• Dahi papdi chat
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

Aloo Chana Chaat Video

Aloo Chana Chat Ingredients

• Potato - Cook potatoes until soft. I used 4 medium sized potatoes.
• Chana - Soak white chickpeas overnight and pressure cook until soft.
• Chat Chutneys - Green chutney and sweet chutney is preferred to be used for this recipe.
• Spice powders - Red chilli powder, chat masala powder, and roasted cumin powders are added. I used all homemade spice powders.
• Puri, Sev - I crushed and added puris. I garnished with plain sev, these add extra crunch to the chat.
• Onion - Adding raw onion as garnish gives a nice taste.
• Coriander leaves - Add chopped coriander leaves for garnish, gives a fresh taste.
• Lemon juice - adds a tangy taste and moisture to the chat.

How to make Aloo Chana Chat Step by Step

1.Soak ½ cup chickpeas in water for 8 hours or overnight.

2.After 8 hours rinse it well and drain water. Add it to pressure cooker.

3.Add water till immersing level.

4.Pressure cook for 4 whistles. Switch off.

5.Let pressure release by itself.

6.Drain water completely.

7.Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least.

8.Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.

9.Remove the potatoes from the cooker and add it to a bowl containing cold water.

10.Once it becomes warm peel off the skin from the potatoes.

11.Cut into small cubes. Set aside.

12.To a mixing bowl add cubed potatoes and cooked chana.

13.Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.

14.Mix it well.

15.Add required portion to a serving plate.

16.Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.

17.Add raw onion, sev and finally garnish with coriander leaves.

Serve and enjoy!

Expert Tips

• Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
• Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
• Replacements - You can alternatively use black chana too for a more healthier version.
• Chat Chutneys - You can use homemade chat chutneys or store bought too.
• Crunch - I have added puris and sev. You can replace it with cornflakes too.

Serving and Storage

You can make the chutneys, sev ready. On the day of serving cook chickpeas, potatoes and assemble the chat and serve immediately.

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

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

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Aloo Chana Chaat Recipe

Aloo Chana Chaat is a tasty chat made using potatoes and white chickpeas as main ingredients. This chat comes together quickly with just staple ingredients from your kitchen. Aloo Chana Chat is a healthy filler when craving for chat at home. Do try this at home and satisfy your chaat cravings in a healthy way.

Course Snack

Cuisine Indian

Keyword Aloo Recipes, chaat, Potato, Potato Recipes, street food

Prep Time 8 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Calories 250kcal

Author Sharmilee J

Ingredients

• ½ cup chana
• 4 medium sized potatoes
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon chat masala
• 2 tablespoon green chutney + as needed
• 2 tablespoon sweet chutney + as needed
• 1 lemon
• raw onion as needed
• coriander leaves as needed
• sev
• salt to taste

Instructions

• Soak ½ cup chickpeas in water for 8 hours or overnight.
• After 8 hours rinse it well and drain water. Add it to pressure cooker.
• Add water till immersing level.
• Pressure cook for 4 whistles. Switch off.
• Let pressure release by itself.
• Drain water completely.
• Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least.
Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.
• Remove the potatoes from the cooker and add it to a bowl containing cold water.
• Once it becomes warm peel off the skin from the potatoes.
• Cut into small cubes. Set aside.
• To a mixing bowl add cubed potatoes and cooked chana.
• Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.
• Mix it well.
• Add required portion to a serving plate.
• Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.
• Add raw onion, sev and finally garnish with coriander leaves.
• Serve and enjoy!

Video

Notes

• Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
• Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
• Replacements - You can alternatively use black chana too for a more healthier version.
• Chat Chutneys - You can use homemade chat chutneys or store bought too.
• Crunch - I have added puris and sev. You can replace it with cornflakes too.

Nutrition

Serving: 125g | Calories: 250kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 953mg | Fiber: 11g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 56mg | Calcium: 79mg | Iron: 3mg

The post Aloo Chana Chaat Recipe appeared first on Sharmis Passions.

Pistachio Milkshake is a creamy and chilled drink made by blending milk with pistachios, pista ice cream and little sugar. This recipe is made mostly in summer season when weather is hot. It has a soft nutty taste with mild sweetness. Kids and adults both like it as it feels like a dessert in a glass.

This recipe is just simple and needs only few ingredients from the kitchen. It takes about 10 minutes to prepare, and you can make it with or without ice cream. The ice cream gives thick and creamy shake. You can have it in evening time or after a heavy meal.

About Pistachio Milkshake

Pistachio Milkshake is a popular drink in many ice cream parlours and juice shops of India. It is also called Pista Milkshake in most of the places. The pale green colour of the drink look very pleasing in a tall glass. The cardamon flavour gives a light aroma.

This has a thick texture, also smooth and creamy with bit pieces of pistachio in every sip. If the ice cream already has pistachio in it, the shake has a rich taste even without extra sugar. It is not too sweet, so you can finish a full glass easily. For a light version, you can skip the sugar and use less ice cream.

You can change this drink in many ways as per your taste. Some people like to add a scoop of vanilla ice cream for extra richness. You can also use badam or cashews along with pistachios, and add a few saffron strands on top.

I make this recipe on weekends when I have homemade pista ice cream in freezer. My family finish the glasses very fast and ask for one more. So I always keep extra milk chilled in refrigerator.

Similar Recipes

• Pista Ice Cream Recipe
• Pista Milk
• Pista Popsicle Recipe (Pista Ice)
• Pista Falooda Recipe
• Milk Masala Powder (Masala Doodh Mix)

Pistachio Milkshake Ingredients

• Milk - I use boiled milk that is cooled and chilled in the refrigerator. It gives a smooth base to the shake, and you can replace it with almond milk if you like.
• Pista Ice Cream - I use pista ice cream for creaminess and thickness. It has the pistachio taste already, so you need less of other things. You can use vanilla ice cream also.
• Chopped Pistachios - I add a little chopped pistachios inside the milkshake and some for garnish. It gives a mild nutty flavour and a light crunch on the top.
• Cardamom Powder - I add a tiny pinch of cardamom powder for aroma. It gives a warm flavour with the milk, and you can skip it if you do not like.
• Sugar - I add very little sugar, as the ice cream is already sweet. It is optional and you can increase it for kids.

How to make Pistachio Milkshake Step by Step

1.Get all your ingredients ready. I added just 1 teaspoon chopped pistachios only as the ice cream had already pista in it.I used homemade pista icecream.

2.To a mixer jar add milk, sugar, chopped pistachios and cardamom powder

3.Add 3 small scoops ice cream to it. Blend until smooth and creamy.

Serve immediately with a scoop of ice cream and sprinkle chopped pistachios!

Expert Tips

• Chill the milk - I always keep boiled milk in the refrigerator for few hours. Cold milk gives a thick shake and the ice cream does not melt fast.
• Ice cream - I use a good quality pista ice cream with real pistachio pieces. The taste of the whole drink depends on it.
• Chop finely - I chop the pistachios into small pieces before adding. Big pieces get stuck in the straw and blend unevenly.
• Taste before sugar - I blend first and taste once before adding any extra sugar. Most of the time ice cream gives enough sweetness.
• Blend till smooth - I blend for few seconds only, until the shake looks smooth and creamy. If you blend too long, it becomes thin and watery.
• Chill the glasses - I keep the serving glasses in the refrigerator for some time. The shake stays cold for longer time.

Serving and Storage

Serve this milkshake just with ice cream or some chopped nuts on top in chilled glasses. You can just serve it right after blending or chill until serving time, both work fine. Store leftover in the fridge for one day in airtight container and shake well before serving because it might settle.

FAQS

1. Can I make this without ice cream?

Yes you can make it with only milk and pistachios, but the shake will be thin. Add more chopped pistachios and little sugar for better taste.

2. Can I use vanilla ice cream?

Yes you can use vanilla ice cream if pista ice cream is not available. Add little more chopped pistachios for the flavour.

3. Can I skip the sugar?

Yes you can skip it if the ice cream is sweet enough. Taste once after blending and then decide.

4. Can I use salted pistachios?

Salted pistachios are not good for this recipe. Use plain unsalted pistachios for best flavour.

5. Can I make it ahead of time?

You can blend it few hours before and keep in the refrigerator. Stir well before serving, because it settles at the bottom.

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

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

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Pistachio Milkshake Recipe | Pista Milkshake Recipe

Pistachio Milkshake is a creamy and chilled drink made by blending milk with pistachios, pista ice cream and little sugar. This recipe is made mostly in summer season when weather is hot. It has a soft nutty taste with mild sweetness. Kids and adults both like it as it feels like a dessert in a glass.

Course Drinks

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

Keyword cardamom powder recipe, drink recipes, Healthy tea time drink, juice recipes, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink, nuts recipes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 2 glass

Calories 300kcal

Author Sharmilee J

Ingredients

• 1 cup milk boiled, cooled and chilled
• 3 to 4 small scoops pista ice cream
• 1 teaspoon chopped pista + 1 teaspoon for garnish
• a tiny pinch cardamom powder
• 1 teaspoon sugar optional

Instructions

• I added just 1 teaspoon chopped pistachios only as the ice cream had already pista in it. I used homemade pista ice cream.
• To a mixer jar add milk, sugar, chopped pistachios and cardamom powder.
• Add 3 small scoops ice cream to it. Blend until smooth and creamy.
• Serve Pista Milkshake immediately with a scoop of ice cream with a sprinkle of chopped pista!

Notes

• Chill the milk - I always keep boiled milk in the refrigerator for few hours. Cold milk gives a thick shake and the ice cream does not melt fast.
• Ice cream - I use a good quality pista ice cream with real pistachio pieces. The taste of the whole drink depends on it.
• Chop finely - I chop the pistachios into small pieces before adding. Big pieces get stuck in the straw and blend unevenly.
• Taste before sugar - I blend first and taste once before adding any extra sugar. Most of the time ice cream gives enough sweetness.
• Blend till smooth - I blend for few seconds only, until the shake looks smooth and creamy. If you blend too long, it becomes thin and watery.
• Chill the glasses - I keep the serving glasses in the refrigerator for some time. The shake stays cold for longer time.

Nutrition

Serving: 250ml | Calories: 300kcal | Carbohydrates: 32g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 126mg | Potassium: 405mg | Fiber: 1g | Sugar: 29g | Vitamin A: 621IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 0.2mg

The post Pistachio Milkshake Recipe appeared first on Sharmis Passions.

Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.

About Masala Poha

Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.

This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full. 

Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.

The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.

I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.

Similar Recipes

• Aloo Poha Recipe (Batata Poha)
• Aval Varattiyathu Recipe
• Lemon Poha Recipe
• Coconut Poha Recipe (Thengai Aval)
• Puli Aval Recipe | Tamarind Poha Recipe

Masala Poha Video

Masala Poha Ingredients

• Poha - I used thick poha for this dish. It holds shape better and absorbs the spices and masalas well when tossed.
• Mixed vegetables - I used vegetables like carrots, peas. You can add beans or even other vegetables.
• Onion - I chopped it finely so it cooks fast and evenly. Onion gives slight sweetness that balance the spices.
• Tomato - Gives moisture and adds tanginess to this dish.
• Spice powders - I add turmeric powder, red chilli powder and garam masala powder. Adjust chilli powder based on how spicy you like it.
• Mustard seeds - I use mustard seeds for tempering, add other ingredients only after it splutters fully.
• Cumin seeds - Added after mustard seeds crackle fully. Cumin seeds adds a taste.
• Green chilli - I slit it and add. It gives heat and flavour .
• Curry leaves - is added for tempering.
• Coriander leaves - I added fresh ones at the end. They add freshness and nice flavour to the dish.
• Salt - I add to taste. Start with less because you can always add more later.
• Oil - I used regular cooking oil, you can use coconut oil or groundnut oil too.

How yo make Masala Poha Step by Step

1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.

2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.

3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.

4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.

5. Saute until onions turn golden then 1 medium sized tomato finely chopped.

6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.

7.Add ¼ cup carrot, ¼ cup peas.

8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.

9.Check if the veggies are cooked soft.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.

11.Give a quick mix until the raw smell of masalas leave.

12.Add poha along with 1 tablespoon coriander leaves.

13.Give a quick mix, cook covered for 2 minutes and switch off.

Serve hot or warm!

Expert Tips

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Serving and Storage

Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.

FAQS

1. Can I use thin poha?

Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.

2. What vegetables can I use?

You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.

3. Can I skip garam masala?

You can skip it but it add nice flavour. If you don't have it just use jeera powder.

4. Can I reduce spiciness?

You can reduce red chilli powder and skip the green chilli. 

5. Can I make it ahead?

Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.

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

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

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Masala Poha Recipe

Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, masala recipes, poha recipes, recipes, upma, upma recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 620kcal

Author Sharmilee J

Ingredients

• 1 ½ cups poha
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chilli
• 1 medium sized onion finely chopped
• 1 medium sized medium sized tomato
• 1 heaped teaspoon ginger garlic paste
• ¼ cup carrot
• ¼ cup peas
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• salt to taste
• water as needed

Instructions

• Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
• To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
• Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
• Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
• Saute until onions turn golden then 1 medium sized tomato finely chopped.
• Saute until it turns mushy. Cook covered so that is mushes up well and fast.
• Add ¼ cup carrot, ¼ cup peas.
• Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
• Check if the veggies are cooked soft.
• Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
• Give a quick mix until the raw smell of masalas leave.
• Add poha along with 1 tablespoon coriander leaves.
• Give a quick mix, cook covered for 2 minutes and switch off.
• Serve hot or warm!

Video

Notes

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Nutrition

Serving: 125g | Calories: 620kcal | Carbohydrates: 110g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 1151mg | Potassium: 278mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3043IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 7mg

The post Masala Poha Recipe appeared first on Sharmis Passions.

Tender Coconut Milkshake is a cool and refreshing drink made with soft tender coconut pulp, milk and sugar. This recipe is made mostly in summer season because the weather is very hot. It has a mild sweet taste with soft coconut flavour. Kids like it a lot as it feels like a dessert in a glass.

This recipe uses frozen milk instead of ice cubes. So the drink stays thick, creamy and cold, and it does not turn watery. It take only 10 minutes to make and need very few ingredients. You can have it in the evening time or after a heavy lunch.

About Tender Coconut Milkshake

Tender Coconut Milkshake is a popular drink in South India. Most people drink only the coconut water and eat the soft malai with a spoon. You can use that malai in this recipe also. Also many juice shops in Tamil Nadu and Kerala keep it on their menu in summer.

It is a natural drink which keeps the body cool and it is liked by kids too. This milkshake is smooth creamy milkshake using tender coconut. This is a simple milkshake without using ice cream but still turns out so rich and creamy.

I love tender coconut flavour very much so is mittu. We love it in kheer, ice creams and milkshakes the best. It is one of the easiest and healthy shakes that you can make at home.

You can change this drink in many ways as per your taste. Some people like to add a scoop of vanilla ice cream for extra richness. You can also use honey or jaggery powder replacing sugar. Soaked sabja seeds, chopped almonds or cashews also goes well on top.

Similar Recipes

• Tender Coconut Ice Cream
• Tender Coconut Pudding | Elaneer Pudding
• Mango Milkshake Recipe (Mango Shake)
• Peanut Butter Milkshake Recipe
• Banana Milkshake Recipe (Banana Shake)

Tender Coconut Milkshake Ingredients

• Tender Coconut Pulp - I use soft tender coconut pulp for main flavour. It gives creamy body to the shake, so choose very soft malai and remove any hard pieces.
• Frozen Milk - I use boiled milk that is cooled and kept in the freezer. It gives thickness and keeps the shake cold, so ice cubes are not needed.
• Milk - I add boiled and cooled milk to blend everything smoothly. It gives light milky taste, and you can replace it with almond milk if you like.
• Cane Sugar - I use cane sugar for mild sweetness in the shake. You can replace it with jaggery powder or honey.
• Cardamom Powder - I add a tiny pinch of cardamom powder for aroma. It give a warm flavour with coconut and you can skip it if you do not like.

How to make Tender Coconut Milkshake Step by Step

1.To a mixer jar - add tender coconut pieces, frozen milk and sugar to it.

2.Now add sugar to it.Mix well.

Serve chilled!

Expert Tips

• Taste the pulp - I always taste small piece of coconut pulp before blending. Old or sour pulp can spoil the whole drink.
• Freeze in tray - I freeze the boiled milk in ice tray for at least six hours. Small cubes blend easily and the mixer jar does not struggle.
• Add coconut water - I sometimes add little tender coconut water in place of some milk. It gives more coolness and fresh taste to the shake.
• Blend in pulses - I blend in short pulses and stop when it looks thick and creamy. If you blend for too long, the frozen milk melts fast.
• Sugar level - I try to add sugar slowly, because tender coconut already has natural sweetness. For kids you can increase it little bit.
• Chill the glasses - I keep the serving glasses in refrigerator for some time before use. The shake stays cold for longer time.

Serving and Storage

Serve this milkshake just with ice cream or some chopped nuts on top in chilled glasses. You can just serve it right after blending or chill until serving time, both work fine. Store leftover in fridge for one day in airtight container and shake well before serving because it might settle.

FAQS

1. Can I use ice cubes?

Yes you can add ice cubes, but the shake becomes watery, but frozen milk gives better thickness and taste.

2. Can I skip the sugar?

Yes you can skip it if the coconut is sweet enough. Taste once after blending and then decide.

3. Can I add condensed milk?

Yes you can it gives smooth texture and better flavour.

4. Can I make it without cardamom powder?

Yes you can make it without cardamom, the shake will still taste good. It only adds a mild aroma.

5. Can I make this shake vegan?

Yes you can use coconut milk or almond milk and freeze it in same way. Rest of the steps remain same.

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

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

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Tender Coconut Milkshake Recipe

Tender Coconut Milkshake is a cool and refreshing drink made with soft tender coconut pulp, milk and sugar. This recipe is made mostly in summer season because the weather is very hot. It has a mild sweet taste with soft coconut flavour. Kids like it a lot as it feels like a dessert in a glass.

Course Drinks

Cuisine Indian

Keyword coconut 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 317kcal

Author Sharmilee J

Ingredients

• ½ cup tender coconut pulp
• ½ cup frozen milk boiled, cooled and freezed
• ½ cup milk boiled and cooled
• 2 tablespoon cane sugar
• a tiny pinch cardamom powder

Instructions

• To a mixer jar - add tender coconut pieces, frozen milk and sugar to it.
• Now add sugar to it. Mix well. Serve Tender Coconut Milkshake chilled!

Notes

• Taste the pulp - I always taste small piece of coconut pulp before blending. Old or sour pulp can spoil the whole drink.
• Freeze in tray - I freeze the boiled milk in ice tray for at least six hours. Small cubes blend easily and the mixer jar does not struggle.
• Add coconut water - I sometimes add little tender coconut water in place of some milk. It gives more coolness and fresh taste to the shake.
• Blend in pulses - I blend in short pulses and stop when it looks thick and creamy. If you blend for too long, the frozen milk melts fast.
• Sugar level - I try to add sugar slowly, because tender coconut already has natural sweetness. For kids you can increase it little bit.
• Chill the glasses - I keep the serving glasses in refrigerator for some time before use. The shake stays cold for longer time.

Nutrition

Serving: 250ml | Calories: 317kcal | Carbohydrates: 22g | Protein: 6g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 378mg | Fiber: 1g | Sugar: 18g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg

The post Tender Coconut Milkshake Recipe appeared first on Sharmis Passions.

Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.

About Egg Chapathi

Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.

This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.

When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.

Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.

You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.

I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before. 

Similar Recipes

• Ragi Chapathi Recipe (Nachni Roti)
• Chapati Noodles | Roti Noodles
• Muttai Mittai Recipe
• Scrambled Eggs Recipe
• Masala Chapati Recipe

Egg Chapathi Ingredients

• Chapathi - I have used leftover chapathi as the base. You can use fresh chapathi also.
• Eggs - Eggs are added for protein and soft scramble, they coat every piece and gives good taste.
• Onion - Onion is added for mild sweetness. It cooks down soft and makes the masala base.
• Tomato - Tomato is used for mild tang and moisture. Ripe ones gives better colour and consistency.
• Fennel seeds powder - Fennel seeds powder is added for light sweet aroma. It gives homely taste.
• Pepper powder - This is added for gentle heat. Increase little if you like more spice.
• Salt - Salt is added to taste. Go slow as chapathi already has some salt.
• Oil - Oil is used for tempering. Ghee also work for more flavour.
• Mustard seeds - Mustard seeds are added for crackle and flavour. They start the tempering.
• Curry leaves - Curry leaves are used for fresh aroma. Dry ones can be skipped.
• Green chilli - Green chilli is added for spice. Slit it so that heat is spread evenly.

How to make Egg Chapathi Step by Step

1.Take the chapathis, tear it roughly and set aside.

2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.

3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.

4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.

5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.

Serve hot!

Expert Tips

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Serving and Storage

Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.

FAQS

1. Can I use fresh chapathi?

Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.

2. Can I skip the egg?

Yes you can skip egg. Add paneer or extra veggies instead.

3. How to make it less spicy?

Reduce green chilli and pepper powder. It will taste mild.

4. Can I use butter instead of oil?

Yes butter work fine. It give richer flavour.

5. How long can I store it?

Store it in fridge for 1 day. Better to eat fresh.

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

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

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Egg Chapathi Recipe | Mutta Chapathi Recipe

Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

Course dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, egg recipes, roti, roti recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 96kcal

Author Sharmilee J

Ingredients

• 4 nos chapathi
• 2 nos eggs
• ½ cup onion chopped finely
• ½ cup tomato chopped finely
• ¼ teaspoon fennel seeds powder
• salt to taste

To temper:

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• few nos curry leaves
• 1 no green chilli slitted

Instructions

• Take the chapathis, tear it roughly and set aside.
• Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it shrinks and is transparent.
• Then add tomatoes. Sauté for few min then using a masher mash it up, then keep sauteing until it turns mushy.
• Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.
• Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.
• Switch off and serve Egg chapathi hot!

Notes

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Nutrition

Serving: 125g | Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 0.4mg

The post Egg Chapathi Recipe (Mutta Chapathi) appeared first on Sharmis Passions.

Apple Cinnamon Popsicles are creamy, delicious dessert bars made by freezing a blend of apple juice, milk and cinnamon flavours in moulds. Apple Cinnamon Popsicles is a treat for kids in summer holidays and a healthy resort to manage the heat of the summer.

You just need to blend few ingredients and let the freezer do the work. Kids love these more than regular ice cream. This is a great option when you want something cool and healthy for the family. Apple Cinnamon Popsicles takes time to freeze but the making part is quick and easy.

About Apple Cinnamon Popsicles

Apple Cinnamon Popsicle is made using fresh apples, milk, sugar and cinnamon powder. These ingredients come together to make something really nice and creamy. Apple gives natural sweetness and nutrition. The cinnamon adds warmth and nice flavour that makes it taste special.

Fresh apples gives this popsicle its real taste and you puree it with milk it becomes smooth and creamy without any lumps. The apple flavour stays strong and tastes really nice when it freezes.  It is a perfect treat that kids love and it is good for their health too.

Cinnamon powder brings warmth to the popsicles. It is not overpowering but you can taste it in every bite. The combination of apple and cinnamon is really nice and feels homemade. Milk makes it creamy and smooth texture that melts in your mouth.

I make apple cinnamon popsicles during summer because my kids ask for them every day. They are healthy and tastes good so I don't feel guilty giving them. I feel proud making something cool and refreshing at home.

Similar Recipes

• Apple Milkshake Recipe | Apple Shake
• Apple Tea
• Apple Halwa
• Apple Juice
• Cinnamon Tea

Apple Cinnamon Popsicles Ingredients

• Fresh apple - I used one small apple and removed the skin. Fresh apples gives natural sweetness and nutrition to the popsicles.
• Milk - I use boiled and cooled milk. Boiling makes it safe to use and it blends nicely with apple puree.
• Cane sugar - I add sugar for sweetness. My apple is already sweet so I used less sugar and adjusted based on preference.
• Cinnamon powder - I add cinnamon for warmth and flavour. It gives nice taste and makes popsicles taste really special.

How to make Apple Cinnamon Popsicles Step by Step

1.Take boiled and cooled milk add sugar to it. Mix well and set aside

2.Strain to remove impurities if any. Take a small apple remove the skin and chop into small cubes. Transfer to a mixer jar.

3.Add half of milk to it, puree it smooth then add remaining milk.

4.Add half of milk to it, puree it smooth then add remaining milk.

5.Mix well.Take your favourite popsicle mould. Fill it with apple milk mixture.

6.Close with lid.Freeze for 6 to 8 hours. I freezed it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.

Serve chilled!

Expert Tips

• Boil milk first - I boil milk and let it cool completely before using. This makes it safe and helps it blend better with apple puree.
• Puree smoothly - I blend apple with half of milk first then add remaining milk. This helps it blend smooth without any lumps or chunks.
• Remove impurities - I strain the mixture before filling moulds. This makes sure no small pieces or impurities stay in the popsicles.
• Mix cinnamon well - I add cinnamon powder and mix it really well. This distributes the flavour evenly throughout the mixture.
• Fill carefully - I pour the mixture slowly into popsicle moulds. Don't overfill or the mixture spill out when it freeze.
• Freeze long enough - I freeze for 6 to 8 hours or overnight. Overnight freeze works best because it freezes completely and solid from all sides.

Serving and Storage

Serve apple cinnamon popsicles straight from freezer when they are cold and solid. Run warm water on the outside of mould when removing popsicles. They taste best when served immediately after removing from mould. Store in freezer and they stay good for 2 weeks if covered. 

FAQS

1. Can I use apple juice?

You can use apple juice but fresh apple tastes better. Fresh apple gives more natural flavour and better texture.

2. How sweet should it be?

Make it less sweet because apple is already sweet. Add sugar based on how sweet you like and adjust accordingly.

3. Can I use other fruits?

Yes you can use other fruits like mango or banana. The method stays same just replace apple with your fruit choice.

4. Can I skip cinnamon?

You can skip it but cinnamon give nice flavour. It makes the popsicles taste really special and different.

5. How long do they stay frozen?

They stay frozen for 2 weeks in freezer if covered. After that they start to get ice crystals and texture change.

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

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

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Apple Cinnamon Popsicles Recipe

Apple Cinnamon Popsicles are creamy, delicious dessert bars made by freezing a blend of apple juice, milk and cinnamon flavours in moulds. Apple Cinnamon Popsicles is a treat for kids in summer holidays and a healthy resort to manage the heat of the summer.

Course Dessert

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

Keyword apple, ice cream recipes, icecreams, milk recipes, popsicles

Prep Time 10 minutes minutes

Freezing Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 4 popsicles

Calories 63kcal

Author Sharmilee J

Ingredients

• 1 no small apple
• 1 and ½ cups milk
• 2 teaspoon cane sugar
• ⅛ teaspoon cinnamon powder

Instructions

• Take boiled and cooled milk add sugar to it. Mix well and set aside.
• Strain to remove impurities if any. Take a small apple remove the skin and chop into small cubes. Transfer to a mixer jar.
• Add half of milk to it, puree it smooth then add remaining milk. Blend to a puree.
• Add cinnamon powder to it. Mix well.
• Take your favorite popsicle mould. Fill it with apple milk mixture.
• Close with lid. Freeze for 6 to 8 hours. I freezed it overnight,
• Next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.
• Enjoy Apple Cinnamon Popsicles!

Notes

• Boil milk first - I boil milk and let it cool completely before using. This makes it safe and helps it blend better with apple puree.
• Puree smoothly - I blend apple with half of milk first then add remaining milk. This helps it blend smooth without any lumps or chunks.
• Remove impurities - I strain the mixture before filling moulds. This makes sure no small pieces or impurities stay in the popsicles.
• Mix cinnamon well - I add cinnamon powder and mix it really well. This distributes the flavour evenly throughout the mixture.
• Fill carefully - I pour the mixture slowly into popsicle moulds. Don't overfill or the mixture spill out when it freeze.
• Freeze long enough - I freeze for 6 to 8 hours or overnight. Overnight freeze works best because it freezes completely and solid from all sides.

Nutrition

Serving: 75g | Calories: 63kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 138mg | Fiber: 0.04g | Sugar: 6g | Vitamin A: 149IU | Vitamin C: 0.02mg | Calcium: 113mg | Iron: 0.01mg

The post Apple Cinnamon Popsicles Recipe appeared first on Sharmis Passions.

Rose Mousse is a soothing yummy dessert made by simmering milk and blending it with cream, rose essence and chilling it. Rose Mousse is a tasty delight for the family after weekend lunch and special occasions.

This is a great option when you want something elegant but simple to make. Rose Mousse fills the heart, eyes and tummy. It is quite easy to make. You feel proud serving something that looks fancy but it's really easy. It also feels light and fluffy because of the whipped cream.

About Rose Mousse

Rose Mousse is made using milk, fresh cream, white chocolate chips and rose syrup. These ingredients come together to make something nice and delicate. The rose flavour and white chocolate gives it sweetness without being too heavy.

Fresh cream gives this mousse its texture. When you whip it to soft peaks it becomes light and airy. This makes the mousse fluffy and nice to eat and you need to be careful not to whip it too much or it turns into butter and spoils texture and taste.

The white chocolate dissolves into the boiled milk and makes it creamy. The rose syrup gives it beautiful colour and nice flavour. When you layer it first at the bottom it give nice touch and make it look pretty. The combination of rose and white chocolate is really special.

I make rose mousse for special occasions because my family loves it. It looks impressive when you serve it in cups with the rose syrup layer. My kids like it more than heavy cakes and pastries. 

Similar Recipes

• White Chocolate Mousse Recipe
• Mango Mousse Recipe
• Chocolate Mousse Recipe
• Strawberry Mousse Recipe
• Oreo Mousse Recipe

Rose Mousse Ingredients

• Milk - I use milk and boil it for few minutes. This helps remove any bacteria and makes it safe to use with fresh cream.
• Fresh cream - I use fresh cream that I whip until soft peaks form. Don't whip too much or it will ruin the mousse.
• White chocolate chips - I add white chocolate to the boiled milk. It dissolves nicely and give sweetness and richness to the mousse.
• Rose syrup - I use rose syrup to add flavour and colour. I use homemade beets rose milk syrup but store bought works too.

How to make Rose Mousse Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down completely.

2.Take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don't whip it more, then it will end up in butter.

3.To boiled milk add white chocolate chips and let it boil until it dissolves completely. Cool down completely then add this mixture to whipped cream.

4.Add rose syrup to it.

5.Mix well. Take your serving cups. First pour rose syrup as first layer.

6.Spoon the fresh cream mixture and fill it up till ¾th of the serving cup. Refrigerate until serving time.

Serve chilled!

Expert Tips

• Boil milk properly - I boil milk for 3 to 5 minutes to make it safe. Cool it completely before using or it curdles the cream.
• Whip cream carefully - I whip fresh cream with hand mixer until soft peaks form. That is the right stage. If you whip more it turn into butter so watch carefully.
• Don't skip cooling - I let the chocolate milk mixture cool completely before adding it to whipped cream. Hot mixture will collapse the whipped cream and ruin texture.
• Layer nicely - I pour rose syrup first at the bottom of cup. This makes it look pretty and gives nice flavour in every spoonful.
• Fill properly - I fill the cup till ¾ with the mousse mixture. Don't overfill or it looks messy and hard to handle.
• Chill well - I refrigerate until serving time. This helps the mousse set properly and taste really nice when cold.

Serving and Storage

Serve rose mousse cold straight from the fridge. It taste best when chilled and the texture nice and fluffy. You can add few rose petals on top for decoration if you like. Store in refrigerator and it stay good for 2 to 3 days. Don't keep it too long or the cream separate and texture change.

FAQS

1. Can I use regular cream instead of fresh cream?

You can but fresh cream work better for whipping. It whips nicely and give better texture to mousse.

2. What if I don't have white chocolate?

You can skip it as milk chocolate changes the flavour a bit.

3. Can I use store bought rose syrup?

Yes store bought rose syrup work fine. Make sure it is good quality and has nice flavour.

4. How do I know cream is whipped properly?

When you lift the whisk, the cream should form soft peaks that fall back. That is the right stage to stop.

5. Can I make it ahead for parties?

Yes you can make it few hours before. Keep in fridge and serve cold when guests arrive.

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

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

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Rose Mousse Recipe

Rose Mousse is a soothing yummy dessert made by simmering milk and blending it with cream, rose essence and chilling it. Rose Mousse is a tasty delight for the family after weekend lunch and special occasions.

Course Dessert

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

Keyword dessert recipes, fresh cream recipe, milk recipes, mousse recipes, pudding recipes, rose recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Servings 4 cups

Calories 180kcal

Author Sharmilee J

Ingredients

• ½ cup milk
• ½ cup fresh cream
• ¼ cup white chocolate chips
• 1 tablespoon rose syrup + extra for first layer

Instructions

• Take milk in a sauce pan, boil for 3-5 mins. Set aside to cool down completely.
• Take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form. This is the right stage, don't whip it more, then it will end up in butter.
• To boiled milk add white chocolate chips and let it boil until it dissolves completely. Cool down completely then add this mixture to whipped cream.
• Add rose syrup to it. I used homemade beets rose milk syrup. Mix well.
• Take your serving cups. First pour rose syrup as first layer.
• Spoon the fresh cream mixture and fill it up till ¾th of the serving cup. Refrigerate until serving time. Enjoy Rose Mousse!

Notes

• Boil milk properly - I boil milk for 3 to 5 minutes to make it safe. Cool it completely before using or it curdles the cream.
• Whip cream carefully - I whip fresh cream with hand mixer until soft peaks form. That is the right stage. If you whip more it turn into butter so watch carefully.
• Don't skip cooling - I let the chocolate milk mixture cool completely before adding it to whipped cream. Hot mixture will collapse the whipped cream and ruin texture.
• Layer nicely - I pour rose syrup first at the bottom of cup. This makes it look pretty and gives nice flavour in every spoonful.
• Fill properly - I fill the cup till ¾ with the mousse mixture. Don't overfill or it looks messy and hard to handle.
• Chill well - I refrigerate until serving time. This helps the mousse set properly and taste really nice when cold.

Nutrition

Serving: 100g | Calories: 180kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 30mg | Potassium: 106mg | Fiber: 0.02g | Sugar: 9g | Vitamin A: 490IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.1mg

The post Rose Mousse Recipe appeared first on Sharmis Passions.

Caramel Coffee is an flavourful, sweet version of coffee made by caramelizing sugar and simmering it with milk then mixing with coffee powder. Caramel Coffee can be made on relaxed weekends, holidays and for small parties.

This is a great option when you want something different than regular coffee. The flavours of caramel and coffee make you go for more. It takes just 20 minutes to make and it feels special and indulgent yet easy and quick to make.

About Caramel Coffee

Caramel Coffee is made using sugar, water, instant coffee powder and milk. These simple ingredients come together to make something really nice and aromatic. The caramel gives it sweetness and depth that you don't get from regular coffee.

The caramelizing process makes this coffee special. When you heat sugar without disturbing it, the sugar melts and turns into golden brown liquid. This caramel syrup gives the coffee its unique flavour and make it taste rich and smooth. You need to be careful not to burn it or the whole thing will taste bitter.

The coffee powder mix with caramel syrup create this beautiful blend. The milk adds creaminess and balances the sweetness. When you froth it at the end it becomes fluffy and nice to drink. Every sip tastes like caramel and coffee together which is really nice.

I make caramel coffee on weekends because it feels like a special treat. My family loves it with snacks in the afternoon. I feel good making something that tastes just like cafe coffee but it is made at home, also made without any fancy equipments or ingredients.

Similar Recipes

• Fruit Cake Recipe | Christmas Fruit Cake
• Caramel Popcorn Recipe
• Caramel Makhana
• Caramel Custard Recipe
• Coffee Popsicle Recipe

Caramel Coffee Ingredients

• Sugar - I use sugar to make caramel syrup. Don't disturb while heating or it will crystallize and will not mix well.
• Water - I add just 1 teaspoon to stop the caramel from burning. It helps the caramel reach right colour and consistency.
• Instant coffee powder - I use instant coffee because it dissolves easily. Add more or less based on how strong you like it.
• Milk - I use milk to make it creamy and smooth. Boil it fresh before adding to the caramel and coffee.

How to make Caramel Coffee Step by Step

1.To a pan - add sugar to it and heat it up. Do not disturb. It will slowly dissolve.

2.The colour changes to light brown at this stage add a teaspoon of water, swirl the pan and switch off. Do not burn the caramel syrup.

3.Add this caramel syrup to a coffee mug, add instant coffee powder to it.

4.Mix well and set aside. Boil milk.

5.Add it to the mug and mix well with a spoon. Pour into another tumbler and froth it.

Serve hot!

Expert Tips

• Don't disturb the sugar - I heat sugar without touching or stirring it. Let it melt on its own and change colour slowly.
• Watch the colour - I watch carefully when sugar turns light brown. That is the right time to add water and switch off. 
• Add water carefully - I add just 1 teaspoon of water and swirl the pan. This stops the cooking and cools the caramel down. 
• Mix coffee first - I add coffee powder to the caramel syrup before adding milk. This helps the flavours blend together and distribute evenly throughout.
• Boil milk fresh - I boil milk right before adding it to the mug. Hot milk mixes better with caramel and coffee and froth nicely at the end.
• Froth properly - I pour the mixture between two tumblers to create froth. This make it light and airy and feel like cafe coffee.

Serving and Storage

Serve caramel coffee hot straight away when it fresh and aromatic. It tastes best when the milk is still hot and frothy. You can enjoy it with biscuits or cake in the afternoon. Store leftover caramel syrup in a jar and it stays good for few days. Use it to make more caramel coffee whenever you want.

FAQS

1. Can I use coffee beans?

You can use brewed coffee but instant coffee works better and easier. Just brew strong coffee if you prefer that way.

2. How strong should the caramel be?

Make it light brown colour not too dark. If it is too dark it tastes burnt and bitter so be careful.

3. Can I make caramel ahead of time?

Yes you can make caramel syrup few days before. Store in jar and use whenever you want to make caramel coffee.

4. Can I add other flavours?

You can add vanilla or cinnamon if you like. Add it while the milk is still hot and mix well.

5. Can I make it cold?

Yes you can let it cool down and pour over ice. It tastes really nice as cold caramel coffee too.

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

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

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Caramel Coffee

Caramel Coffee is an aromatic, sweeter version of coffee made by caramelizing sugar & simmering it with milk & coffee powder. Caramel Coffee can be made on relaxed weekends & holidays and for Hi-Tea of small parties. The flavours of caramel & coffee makes you go for more!

Course Drinks

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

Keyword drink recipes, Filter Coffee, milk recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 2 cups

Calories 136kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups milk
• 1 and ½ teaspoon instant coffee powder
• 3 teaspoon sugar
• 1 teaspoon water

Instructions

• To a pan - add sugar to it and heat it up. Do not disturb. It will slowly dissolve.
• The color changes to light brown at this stage add a teaspoon of water, swirl the pan and switch off. Do not burn the caramel syrup.
• Add this caramel syrup to a coffee mug, add instant coffee powder to it.
• Mix well and set aside. Boil milk.
• Add it to the mug and mix well with a spoon. Pour into another tumbler and froth it.
• Serve Caramel Coffee hot!

Notes

• Add coffee powder according to your preference. If you want strong coffee then add 2 teaspoon. I wanted the caramel flavour to be more dominant so added less coffee powder.

Nutrition

Serving: 250ml | Calories: 136kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 70mg | Potassium: 301mg | Sugar: 15g | Vitamin A: 296IU | Calcium: 226mg | Iron: 0.04mg

The post Caramel Coffee Recipe appeared first on Sharmis Passions.

Cappuccino Popsicle is a tasty cool bar made by freezing a blend of coffee decoction and condensed milk in moulds. Cappuccino Popsicles are a surprise treat for the family after weekend and holiday lunch and fairly simple to make.

This is a great option for mid day delight because it give you the taste of cappuccino in cold form. It take just 20 minutes to prepare and then you freeze it overnight. It is an amazing popsicle to regular tea or coffee or juices and tastes really nice.

About Cappuccino Popsicles

Cappuccino Popsicle is made using instant coffee, water, condensed milk and sugar. These ingredients come together to make a cold treat that feels like cappuccino when you eat it. The coffee gives strong flavour and the condensed milk makes it creamy and smooth.

The coffee decoction is the base for everything. When you boil water with coffee powder and reduce it, it becomes concentrated and strong. This gives the popsicles the real taste. The condensed milk makes it feel creamy and smooth instead of icy.

Sugar adds sweetness but not too much because condensed milk already have sweetness. The balance between coffee and milk is important. If you add too much coffee it becomes bitter and if too little you can't taste it. It tastes like real cappuccino but in popsicle form. 

I make cappuccino popsicles because my family loves coffee but also want something cold and refreshing. I serve it after lunch during summer and everyone enjoy it.

Similar Recipes

• Beaten Coffee Recipe (Indian Style Cappuccino)
• Overnight Oats Recipe
• Pumpkin Latte Recipe
• Coffee Popsicle Recipe
• Condensed milk popsicle recipe

Cappuccino Popsicles Ingredients

• Water - I use water to make coffee decoction. You boil it with coffee powder and let it reduce so it becomes concentrated and strong.
• Instant coffee powder - I add heaped teaspoon for flavour. Use good quality coffee powder because it makes big difference in taste. 
• Condensed milk - I use condensed milk for creaminess. It makes the popsicles smooth and creamy instead of just icy and hard.
• Sugar - I add sugar for sweetness. It balances the bitter taste of coffee nicely. Don't add too much because condensed milk is already sweet.

How to make Cappuccino Popsicles Step by Step

1.To a sauce pan - add water and instant coffee powder. Boil till it reduces to almost half(around 1 and ¾ cups). Switch off.

2.Now add sugar to it. Mix well

3.Add condensed milk to it and mix well. Cool down completely.

4.Add it to popsicle moulds. Close with lid.

5.Freeze for 6 to 8 hours. I freeze it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.

Serve chilled!

Expert Tips

• Decoction - I boil water with coffee powder and let it reduce to half. This gives the popsicles strong taste like real cappuccino. Don't skip this step.
• Cool completely - I cool the mixture down before adding to moulds.
• Mix everything well - I mix sugar and condensed milk properly so no lumps form. Everything should be smooth and combined well before freezing.
• Fill moulds carefully - I pour the mixture into moulds slowly and carefully. Leave little space at top because it expands slightly when freezing. Close with lid so that nothing spills.
• Freeze overnight - I freeze for 6 to 8 hours but overnight is better. This makes sure they freeze completely and solid all the way through.
• Release from moulds easy - I hold moulds under running tap water for few seconds. This helps them slide out easy. Pull gently so that they don't break.

Serving and Storage

Serve this popsicles chilled and fresh from the freezer. They taste best when you eat them right away while they are still cold. Store in freezer in airtight container and they stay good for 2 to 3 weeks. You can make big batch and keep them ready for sudden guests.

FAQS

1. Can I use brewed coffee?

Yes you can use strong brewed coffee but instant coffee is easier and gives consistent flavour.

2. How strong should the coffee taste?

It should taste like cappuccino coffee flavour should be strong.

3. Can I use regular milk?

No condensed milk is important because it give creaminess. Regular milk won't work and texture will be different.

4. How long to freeze?

It needs to freeze for upto 6 to 8 hours minimum but overnight is better. 

5. Can I add chocolate chips?

Yes you can add chocolate chips for crunch and chocolaty taste. 

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

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

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Cappuccino Popsicles

Cappuccino Popsicle is a flavourful cool bar made by freezing a blend of coffee decoction & condensed milk and freezing it in mold. Cappuccino Popsicles are a surprise treat for the family after weekend &holiday lunch and fairly simple to make. Cappuccino Popsicles is an alternate to mid-day drink like tea / coffee / juices.

Course Dessert

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

Keyword coffee pops, coffee popsicles, dessert recipes, ice cream recipes, icecreams, popsicles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Freezing Time 10 hours hours

Servings 4 popsicles

Calories 107kcal

Author Sharmilee J

Ingredients

• 3 cups water
• 2 heaped teaspoon instant coffee powder add more if you want it strong
• ⅓ cup condensed milk
• 2 tablespoon sugar

Instructions

• To a sauce pan - add water and instant coffee powder. Boil till it reduces to half. Switch off.
• Now add sugar to it. Mix well.
• Add condensed milk to it and mix well. Cool down completely.
• Add it to popsicle moulds. Close with lid.
• Freeze for 6 to 8 hours. I freezed it overnight, next day show the moulds under running tap water, gently pull out the popsicles and serve immediately.
• Serve Cappuccino Popsicles chilled!

Nutrition

Serving: 75g | Calories: 107kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 42mg | Potassium: 112mg | Sugar: 20g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.1mg

The post Cappuccino Popsicle Recipe appeared first on Sharmis Passions.

Sweet Idiyappam is a soft, mildly sweet South Indian dish made with steamed plain idiyappam, jaggery syrup, grated coconut, and a touch of cardamom. It's light, comforting, and comes together in no time. You can enjoy it for breakfast, as a light dinner, or even when you're craving something sweet and simple.

This version of sweet idiyappam is a favorite in many South Indian homes. It's usually made on weekends or on relaxed mornings when you want something sweet but fuss-free. You only need a few basic ingredients to put it together. You can even use leftover idiyappam if you have some in the fridge. A spoon of ghee and a bit of roasted gram dal powder add a lovely richness and a slight crunch. It may be simple - but it tastes special in every bite.

About Sweet Idiyappam

Sweet Idiyappam is made by steaming rice flour dough into soft string hoppers and mixing them with jaggery syrup, grated coconut, and cardamom powder. A small amount of roasted gram dal powder adds a mild nutty flavour and a little crunch.

This traditional recipe brings back nostalgic memories for many and feels very comforting and satisfying. One great thing about it is that it's not too sweet. The jaggery gives a deep, natural sweetness that pairs beautifully with the soft idiyappam and fresh coconut. The hint of cardamom adds a nice aroma and flavor.

If you're using store-bought idiyappam flour, the recipe becomes very quick and simple. Pressing and steaming the idiyappam might seem tricky at first, but it's easy once you get the hang of it. I usually keep extra jaggery syrup ready in the fridge-it helps make this dish even quicker.

I usually make a bit more jaggery syrup and store it in the fridge-it comes in handy for quick sweets like this. Sweet Idiyappam is something my family enjoys so I make often.

Sweet Idiyappam Ingredients

• Rice Flour - This is the key ingredient for making idiyappam. I usually go with homemade idiyappam flour as I always have it in stock. However you can use store bought flour too.
• Jaggery - This gives the natural sweetness and deep traditional flavor to the dish. You can swap it with the regular sugar or cane sugar. But jaggery tastes best.
• Coconut - I used freshly grated coconut, as it adds a nice texture and richness that really lifts the dish. If you don't have fresh coconut, you can use frozen coconut.
• Fried Gram Dal - Coarsely powdered and added for a light crunch and a mild nutty taste. It's optional but gives a lovely touch.
• Ghee - A spoon of ghee adds aroma and richness. You can skip it for a lighter version, but it really enhances the flavour.
• Cardamom Powder - Just a pinch gives a sweet, fragrant note that ties everything together.
• Oil - Used to grease the idiyappam press and steamer plates to prevent sticking during steaming.

Why This Recipe Works

• It uses very simple, pantry-friendly ingredients.
• It is an easy and quick to make recipe.
• This recipe doesn't need any fancy equipments.
• It's light, non-greasy, and perfect for kids too.
• You can make it quickly even on busy mornings.

Similar Recipes

• Idiyappam
• Homemade Idiyappam Flour
• Ragi idiyappam
• Masala idiyappam
• Wheat idiyappam
• Lemon Sevai

How to make Sweet Idiyappam Step by Step

1.I used homemade idiyappam flour. Boil water and add it to little by little to the rice flour till it gathers together.

2.Mix well with a ladle, once its hand bearable hot, gather it together to a smooth dough. Take your idiyappam press and grease it well with oil.

3.Pinch a ball from the dough and fill it in the idiyappam press. Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate. If you have more dough then repeat this in batches. Don't crowd the steamer plate.

4.In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12 minute. Turn over to remove the idiyappam, then spread it in a plate.

5.Once cooled down, crumble it so that the strings get separated, Set aside. To a mixer add fried gram dal and powder it coarsely.

6.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).

7.Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.

8.Mix well and cook for 2 minutes until its thick. Switch off and cool down for few minutes. Now add the idiyappam to the jaggery mixture and mix well. Add ghee and mix well. It may look wet at this stage but after sometime it will become dry.

Serve hot / warm.

Expert Tips

• Boiling - Always use boiling hot water to mix the flour. Trust me, it helps cook the flour right away and makes the dough super soft and easy to press.
• Pressing - Don't wait too long, Press the dough while it's still nice and hot. Once it cools down, it gets hard and tough to work with.
• Texture - If the dough feels too dry or tight, just add a few drops of hot water. If it's feeling too soft, sprinkle a little more flour. It's easy to fix.
• Steaming - Don't overcrowd the steamer. Give the idiyappams enough space room so they cook evenly and come out perfect.
• Syrup - Don't want string consistency. Just cook the syrup until it thickens a bit, enough to coat the coconut and dal powder nicely.
• Resting - After mixing the syrup with the idiyappam, it might look a little wet at first. Just give it a few minutes-it'll soak in the syrup and turn out just right.

Serving and Storage

Serve sweet Idiyappam hot or warm. A drizzle of ghee on top right before serving makes it even more flavorful.

Store leftovers in refrigerator them and reheat using a steamer or sprinkle some water and heat on a tawa. Avoid microwaving directly as it may dry out.

FAQS

1.Can I add in nuts or dry fruits?

Yes, you can add any nuts or dry fruits of your choice. Fry them in ghee until crisp then add it.

2.Is this good for kids?

Yes, It is, it's mildly sweet, soft, and easy to digest.

3.Is there any substitute for jaggery?

You can use sugar or brown sugar, but jaggery gives the best flavor for this dish.

4.How to store extra jaggery syrup?

Let it cool completely, then pop it in an airtight container in the fridge. It'll keep for about a week.

5.What brand of flour do you use?

I use homemade idiyappam flour. You can use any good quality store-bought or homemade flour.

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

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

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Sweet Idiyappam Recipe

Sweet Idiyappam is a soft, mildly sweet South Indian dish made with steamed plain idiyappam, jaggery syrup, grated coconut, and a touch of cardamom. It's light, comforting, and comes together in no time. You can enjoy it for breakfast, as a light dinner, or even when you're craving something sweet and simple.

Course Breakfast

Cuisine Indian

Keyword coconut recipes, Dinner recipe, rice flour recipes, tiffin recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 370kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour
• ⅓ cup jaggery
• 2 tablespoon coconut
• 2 tablespoon fried gram dal
• 1 teaspoon ghee
• ¼ teaspoon cardamom powder
• oil just to grease
• water as required

Instructions

• I used store bought idiyappam flour. Boil water and add it to little by little to the rice flour till it gathers together.
• Mix well with a ladle, once its hand bearable hot, gather it together to a smooth dough.
• Take your idiyappam press and grease it well with oil.
• Pinch a ball from the dough and fill it in the idiyappam press.
• Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate.
• If you have more dough then repeat this in batches. Don't crowd the steamer plate.
• In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 10-12 minutes.
• Turn over to remove the idiyappam, then spread it in a plate.
• Once cooled down, crumble it so that the strings get separated, set aside.
• In a mixer add fried gram dal and powder it coarsely.
• Soak jaggery in warm water(till immersing level) , crush it well.
• Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
• Heat the jaggery syrup for a while, when its slightly thick add coconut and fried gram dal powder and cardamom powder.
• Mix well and cook for 2minutes until its thick. Switch off and cool down for few mins.
• Now add the idiyappam to the jaggery mixture and mix well.
• Add ghee and mix well.It may look wet at this stage but after sometime it will become dry.
• Serve Sweet Idiyappam hot / warm.

Notes

• Boiling - Always use boiling hot water to mix the flour. Trust me, it helps cook the flour right away and makes the dough super soft and easy to press.
• Pressing - Don't wait too long, Press the dough while it's still nice and hot. Once it cools down, it gets hard and tough to work with.
• Texture - If the dough feels too dry or tight, just add a few drops of hot water. If it's feeling too soft, sprinkle a little more flour. It's easy to fix.
• Steaming - Don't overcrowd the steamer. Give the idiyappams enough space room so they cook evenly and come out perfect.
• Syrup - Don't want string consistency. Just cook the syrup until it thickens a bit, enough to coat the coconut and dal powder nicely.
• Resting - After mixing the syrup with the idiyappam, it might look a little wet at first. Just give it a few minutes-it'll soak in the syrup and turn out just right.

Nutrition

Serving: 200g | Calories: 370kcal | Carbohydrates: 74g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 2mg | Potassium: 166mg | Fiber: 5g | Sugar: 34g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

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Pizza Pinwheels are one of those snacks that bring all the joy of pizza in a bite-sized, fun shape. These are soft, fluffy dough rolled with tangy pizza sauce, crunchy veggies, and melty cheese, baked to golden perfection. These pinwheels are a great alternative when you want something different from the usual pizza slice but still crave that familiar cheesy flavor.

They're super easy to make with simple pantry ingredients you probably already have, and they bake quickly, making them perfect for an evening snack, a party appetizer, or even lunchbox treats. The edges turn slightly crispy while the inside stays soft and gooey.

About Pizza Pinwheels

Pizza pinwheels are basically rolled and sliced pizza that can served as snacks. You roll out the dough, spread it with pizza sauce, sprinkle chopped veggies, herbs, and cheese, then roll it up tightly like a log. After slicing the log into rounds, you bake them until golden edges and bubbly cheese.

Each bite gives you all the classic pizza flavors, but in a cute little round shape that's easy to eat with your hands. The outer edges is a little crispy, while the inside remains soft and packed with gooey cheese and delicious toppings. You can even make the dough ahead, keep it in the fridge, and bake fresh pinwheels whenever you want.

What's great about this recipe is how customizable it is. The basic filling uses onion, capsicum (bell pepper), pizza sauce, and mozzarella cheese, but you can add corn, olives, paneer, or anything else you like. Plus, the dough uses simple flour and yeast, so it's easy to make and rises well if you give it some rest time.

I often make these pizza pinwheels when I want a fun snack that's a change from regular tiffin items. The aroma while baking makes everyone in the house curious and hungry. This came out soo good with a crusty top and soft goey inside, yumm!! Hubby enjoyed the warm pizza rolls , it is such a bliss when had hot / warm with a dip of tomato sauce!!

Its baking marathon at home, I love baking and the feel of it. The main advantage home baking calls is you can customize the base, topping as per your preference and I am glad that I am able to sneak in wheat flour wherever possible especially for pizzas, its hard enough to find out much difference. I just modified the basic pizza dough recipe and made the dough for this pinwheel.

Pizza Pinwheels Ingredients

• Wheat flour & Plain flour (maida) - These form the dough base. Wheat flour adds a nice texture and nutty flavor, while plain flour keeps the dough soft and fluffy. Mixing both gives the perfect dough.
• Warm water - Needed to activate the yeast and bring the dough together. Be sure it's warm, not hot as it will kill the yeast.
• Active dry yeast - This helps the dough rise and become soft and airy. You can substitute with instant yeast but use less and skip the resting time.
• Sugar - Sugar is needed to be mixed with warm water and yeast to activate yeast.
• Olive oil or any neutral oil - Olive oil adds great flavor and texture to the pinwheels.
• Onion & Capsicum - Finely chopped and added for the filling. Onion adds crunch and sweetness, and capsicum brings color and fresh mild crunch.
• Mozzarella cheese - The star ingredient for that cheesy stretch and rich flavor that makes pizza special.
• Oregano & Chili flakes - These herbs and spices add that classic herby and slightly spicy flavor. Adjust chili flakes to your heat preference.
• Pizza sauce - Binds the filling and adds the tangy, slightly sweet flavor key to any pizza. You can use homemade or store bought pizza sauce.

Why This Recipe Works

• It uses simple ingredients that are easy to find and store.
• It is a quick and easy to bake recipe.
• It has soft and fluffy, perfect for a snack that's light yet filling.
• The recipe is very adaptable, you can add or swap fillings as you like.
• It's great for last-minute snacks, parties, or lunchboxes.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza
• Bread Pizza

How to make Pizza Pinwheel Step by Step

1.Take water, olive oil, sugar and salt. Add yeast to it and whisk it well. Set aside.

2.Mix wheat flour and maida in a mixing bowl. Whisk it well. Now add the flour mixture to the yeast solution.

3.Mix well and knead it to a soft pliable dough. Set aside to rest in a warm place for at least an hour. Then flour a surface and roll it to slightly thick rectangle shape. Add pizza sauce, sprinkle oregano.

4.Then add onion and capsicum. Sprinkle cheese. Roll it tightly.

5.Roll into a log , cling wrap it and refrigerate it for 10 minutes just to make the dough stiff. Preheat oven at 180 deg C for 10 minutes. Then brush it with olive oil and cut into slightly thick slices.

6.Line the baking tray with silver foil and arrange the pizza slices with cut side on top. Sprinkle cheese, oregano and chili flakes. Bake in preheated oven at 180 deg C for 15-20 minutes or until the edges start to brown.

Serve hot / warm!!

Expert Tips

• Dough texture - Your dough should be soft and smooth. If it feels sticky, sprinkle a little flour and knead again. If it feels too tight or dry, add a few drops of water to loosen it.
• Roll tightly - When rolling the dough with the filling, make sure to roll it tightly so the filling stays inside and the slices don't fall apart during baking.
• Chill before slicing - After rolling, refrigerate the dough log for 15-20 minutes. This helps firm up the roll and makes slicing neater and easier.
• Use a sharp knife - This helps you get clean, even slices without squishing the roll.
• Bake time - Check after 12 minutes of baking. The pinwheels should be golden on the edges and the cheese melted and bubbly.

Serving and Storage

Serve Pizza Pinwheels warm or at room temperature as a snack or light meal. They're perfect for lunchboxes, parties, or anytime you want a quick bite.

If you have leftovers, store them in an airtight container at room temperature for a few hours or in the fridge for up to a day. To reheat, warm them in a pan or oven for a few minutes until heated through and crispy again.

FAQS

1.Can I use only wheat flour?

Yes, but the pinwheels will be a little denser and less soft. Mixing with plain flour gives a fluffier texture. Using only wheat flour makes it all the more healthy but there will be a compromise in taste and texture.

2.Can I skip yeast?

Yeast is needed for baking perfect buns and breads. These pizza pinwheels are more like buns and I would recommend not to skip yeast.

3.Can I use store-bought pizza dough?

Definitely, just bring it to room temperature before rolling and filling, then bake as usual.

4.Why are my pinwheels hard?

This usually happens if the dough was too tight or they were overbaked. Make sure your dough is soft and check after 12 minutes of baking.

5.Can I make these ahead of time?

Yes, you can roll and slice the dough, then refrigerate the slices. Bake them fresh whenever you want warm, cheesy pinwheels.

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

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

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Pizza Pinwheels Recipe

Pizza Pinwheels are one of those snacks that bring all the joy of pizza in a bite-sized, fun shape. Imagine soft, fluffy dough rolled with tangy pizza sauce, crunchy veggies, and melty cheese, then baked to golden perfection. These pinwheels are a great alternative when you want something different from the usual pizza slice but still crave that familiar cheesy flavor.

Course Snack

Cuisine Indian

Keyword Baking, baking recipes, pizza recipes, roll recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 383kcal

Author Sharmilee J

Ingredients

• ½ cup wheat flour
• ½ cup plain flour
• ⅓ cup warm water
• ½ teaspoon active yeast
• ¼ teaspoon salt
• ½ tablespoon sugar
• 1 tablespoon olive oil

For the stuffing

• 1 tablespoon onion finely chopped
• 3 tablespoon capsicum finely chopped
• 3 tablespoon + 2 teaspoon mozarella cheese
• oregano as required
• chilli flakes as needed

Instructions

• Take water, olive oil, sugar and salt. Add yeast to it and whisk it well. Set aside.
• Mix wheat flour and maida in a mixing bowl. Whisk it well.
• Now add the flour mixture to the yeast solution.
• Mix well and knead it to a soft pliable dough. Set aside to rest in a warm place for atleast an hour.
• Then flour a surface and roll it to slightly thick rectangle shape. Add pizza sauce, sprinkle oregano.
• Then add onion and capsicum. Sprinkle cheese. Roll it tightly.
• Roll into a log , cling wrap it and refrigerate it for 10mins just to make the dough stiff.
• Preheat oven at 180 deg C for 10mins.
• Then brush pin wheels with olive oil and cut into slightly thick slices.
• Line the baking tray with silver foil and arrange the pizza slices with cut side on top.
• Sprinkle cheese, oregano and chilli flakes.
• Bake in preheated oven at 180 deg C for 15-20 mins or until the edges start to brown.
• Serve Pizza Pinwheels hot / warm!!

Notes

• Dough texture - Your dough should be soft and smooth. If it feels sticky, sprinkle a little flour and knead again. If it feels too tight or dry, add a few drops of water to loosen it.
• Roll tightly - When rolling the dough with the filling, make sure to roll it tightly so the filling stays inside and the slices don't fall apart during baking.
• Chill before slicing - After rolling, refrigerate the dough log for 15-20 minutes. This helps firm up the roll and makes slicing neater and easier.
• Use a sharp knife - This helps you get clean, even slices without squishing the roll.
• Bake time - Check after 12 minutes of baking. The pinwheels should be golden on the edges and the cheese melted and bubbly.

Nutrition

Serving: 150g | Calories: 383kcal | Carbohydrates: 54g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 435mg | Potassium: 149mg | Fiber: 3g | Sugar: 4g | Vitamin A: 587IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 3mg