Chocolate dates energy bites are a simple and healthy no-bake snack made with dates, nuts, cocoa, honey and coconut. Sometimes it can be difficult to get kids to eat healthy nuts and seeds. Making them into these easy energy bites is a simple and tasty way to enjoy them. Chocolate dates energy bites are a mixture...
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Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.
This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.
[feast_advanced_jump_to]Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.
The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.
You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.
I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.
Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc
1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
2.Add water little by little and gather together.
3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.
5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.
Store in a clean airtight container.
Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture.
Yes you can use cumin seeds instead. It gives nice flavour.
It may be due to overcooking. Remove once the bubbles reduce well.
Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.
No the dough will dry up so making dough fresh and making the pakoda instantly will work better.
Ragi flour naturally gives dark colour so do not judge cooking by colour alone.
If you have any more questions about this Ragi Ribbon Pakoda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup from prepared jamuns and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali and special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.
It makes a nice treat for people on festive celebrations. This is usually made for special occasions at home. It feels light and healthy but still very satisfying. The jamuns keeps well for many days which makes them perfect for gifting or storing.
[feast_advanced_jump_to]Dry jamun is a soft and spongy sweet made with jamun mix, then fried and rolled in powdered sugar. It comes out light and delicious, has nice golden brown colour. It has delicate flavour from the saffron and rose essence. It is little different from usual gulab jamun. Also the sugar syrup with saffron gives it a beautiful fragrance and colour.
This recipe is different from the regular gulab jamun we eat because it is coated with powdered sugar instead of being soaked in syrup. It just blends well with cardamom and saffron. You can add rose flavour if want, but recipe tastes good without it. It suits for festival days or when you want something different from usual jamun.
The jamuns should come out soft and spongy on the inside and have a nice crisp exterior. The dough texture is very important because if too dry it make hard jamuns and if too sticky they will break while frying. The powdered sugar coating gives it sweetness and makes it look tempting.
I usually make this when I want a special sweet to serve at celebrations. My family loves eating these warm. Instead of making regular gulab jamun again, this feel like a different idea to try.
1.Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.
2.Then measure and take it in a mixing bowl. Add water little by little.I used little less than ¼ cup water. You can replace water with milk too. I used 1 cup mix for these jamuns and used the rest for kofta curry.
3.It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying. Keep the dough aside for 15 minutes.
4.Take sugar in a pan, add water to it.
5.Let it boil, add saffron. Mix it for the sugar to dissolve quickly
6.Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.
7.Add rose essence and set aside to cool. Now after 15 minutes take the dough.
8.Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.
9.Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame. Add few balls , While frying do not touch the balls just swirl the oil using a ladle/spoon this way the jamuns will get evenly fried.
10.Keep swirling the oil and fry until golden brown in low medium flame.
11.Remove and drain in tissue paper.Leave in tissue paper for 2 minutes. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
12.Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup
13.Take sugar in a dry mixer jar and grind it coarse.
14.Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve.
Serve warm or chilled.
Serve these warm or at room temperature, these jamuns taste great on its own or enjoy with tea or coffee. I like to serve it plain. These keep well in room temperature for about 1 week.
Yes you can but powdered sugar coat more evenly. Regular sugar might be grainy and rough.
Add a little more water and mix again. Stiff dough make them break while frying.
Yes milk makes them richer and softer. Use the same amount of milk as you would add for water.
The dough might be too stiff or the oil is too hot. Keep the dough sticky and oil at medium heat.
Yes you can skip saffron if you don't have it. Rose essence alone give enough fragrance.
If you have any more questions about this Dry Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.
This is usually made for Diwali and special occasions at home. It makes a nice treat for people on diet or with diabetes. It feels light and healthy but still very satisfying. The ladoos keeps well for many days which make them perfect for gifting or storing.
[feast_advanced_jump_to]Ragi ladoo is a simple sweet made with roasted ragi flour, ghee and cane sugar. The millet is first cleaned, roasted and then ground into fine flour, then mixed with sugar and shaped into balls. The cashews add a lovely crunch and richness to the ladoos.
The texture depends on how well you roast the ragi flour and how much ghee you add. If roasted properly and mixed well with ghee, the ladoos hold together nicely. The ragi gives a gentle nutty flavour which blends well with the sweetness.
There are small variations that you can make, like use jaggery instead of cane sugar. Few even add nuts like almonds or coconut powder for extra richness. You can make it plain or different based on your preference. It is a flexible recipe which you can adjust based on what you like.
I usually make ragi ladoo when I want a healthy sweet for my family during special occasions. Instead of making same regular sweets again, this feels like a different idea to try.
1.Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.
2.Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
3.Roast in low flame for 5-7 minutes so not burn the flour keep stirring.Cool down completely then add sugar to it.
4.Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.
5.Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.
Store in a dry container. Keeps well at least for a week
Serve this as healthy snack during the day or after meals as light sweet. These ladoos also go well as small energy snack. Store the ladoos in airtight container at room temperature. They stay good for about 2 to 3 days.
Yes you can use ready made ragi flour if available. Roasting it lightly before using will give better flavor.
Yes you can add chopped cashews or almonds. It will give crunch to the ladoo.
No, roasting brings out the aroma and nutty flavor of millet also makes grinding easier.
If mixture feels dry you can add little more ghee. Then try shaping again and it will hold better.
Yes, you can make them ahead and store in airtight container. They keep well for a week so perfect for gifting.
If you have any more questions about this Ragi Ladoo Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Ragi Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Paneer kheer, also known as paneer payasam or chena kheer, is a delicious and creamy Indian dessert made with milk, paneer (cottage cheese), sugar, cardamom powder and nuts. This simple kheer can be made in just 30 minutes, making it a perfect dessert when you want something rich and sweet. Learn how to make this...
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Moong Dal Ladoo is a tasty and melt in the mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavoured with cardamom powder. Moong Dal Ladoo is also known as Nei Urundai or Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festivals.
I make this ladoo whenever I want a simple sweet but still special. It needs only few basic ingredients from pantry and takes very less time to make. The aroma of roasted dal mixed with ghee fills the kitchen and feels so festive. It is one of those sweets which tastes rich but still very light to eat.
[feast_advanced_jump_to]Moong Dal Ladoo is a traditional sweet from South India made mainly with roasted moong dal and ghee. We call it Nei Urundai in tamil. "Nei" means ghee in Tamil, and "Urundai" means round ball, so the name perfectly fits this soft and melt in the mouth sweet. It is prepared during special functions or even when guests visit home.
The main flavor comes from roasted moong dal which gives a nice nutty aroma and unique taste. When it is powdered and mixed with sugar, ghee and cardamom, the mixture turns soft and smooth that can be shaped easily into ladoos. The taste is rich and full of flavor, and it just melts when you take one bite.
There are few variations for this ladoo in each home. Some add a small pinch of edible camphor for extra flavour, and few people replaces suga with jaggery for a more rustic taste and make it more healthy. Either way, the base stays same - roasted moong dal powder mixed with warm ghee. This recipe is very forgiving, even beginners can do it easily without much effort.
I usually makes Nei Urundai during festivals. The smell of roasting moong dal fills the whole house and brings that festive feel. Once you start eating, really it is hard to stop with just one. My family loves this sweet and it disappears so fast every single time.
It is one of the easy ladoo recipes even beginners can try. My mother loves this nei urundai so when ever I make it she feels very happy. It is one of the nutritious and healthy ladoo recipes that you can try.
1.To a pan add 1 cup moong dal and start roasting in low flame.
2.Dry roast moong dal in low medium flame till it turns golden brown, it will take around 8-10 minutes. Set aside to cool.
3.To another pan add ¼ cup + 1 tablespoon ghee heat it. Add 2 tablespoon broken cashews. Fry until golden brown, remove from flame and set aside.
4.By now roasted moong dal would have cooled down. Now add it to a dry mixer jar.
5.Powder it finely. Add it to sieve.
6.Add ¾ cup granulated white sugar to the same mixer jar.
7.Powder it finely.
8.Now add it to the same sieve.
9.Sieve it well to a bowl. This ensures even mixing and also avoids grains and remains in the ladoo. Discard the remains. If there is more remains you can again grind, sieve and add.
10.Add ghee with cashews. Make sure ghee is slightly hot when you add it.
11.Slightly mix it then add ¼ teaspoon cardamom powder.
12.Add 1 tablespoon ghee. So in total we have used ¼ cup + 2 tablespoon ghee.
13.Mix it well until you see a mixture like this.
14.Take a small portion and press tight.
15.Shape into balls or ladoos.
Moong Dal Ladoo is ready!
Serve this as festival sweet or after meal dessert. It goes very well with a cup of filter coffee also. You can make it ahead and store for gifting during special days. Store in clean airtight jar, no need to refrigerate. It stays fresh for around two weeks easily.
Yes, you can use jaggery instead for slightly different taste. But make sure to use jaggery without impurities as we are adding it directly.
Maybe less ghee added or mixture is too dry. Add few spoons of warm ghee again and mix, it will come together.
Yes, you can roast and store moong dal powder in airtight jar for few days. Just warm slightly before mixing with sugar and ghee.
It is made from moong dal which is protein rich, and ghee gives good fat. It is healthy when eaten in small quantity.
Yes, I would recommend sieving for 2 reasons : one is that you can ensure even mixing of powdered sugar and moong dal and second being you can avoid the grainy bits in your ladoo.
If you have any more questions about this Moong Dal Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Moong Dal Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.
Rava Laddu is one of the popular sweets that you can make for any festival. It is a quick and easy to make sweet and is one of the first few sweets I learned to prepare. I should admit it came out perfect in my first try itself so it is so special to me. Do try this easy Rava Laddu and enjoy!
[feast_advanced_jump_to]Rava Laddu is sweet semolina balls made using semolina or rava or sooji along with sugar, ghee, cardamom powder and nuts. Rava Laddu is also popularly known as Suji ke Laddu. Rava Laddu is one of the delicious laddu that you can make for any festival especially Gokulashtami or Krishna Jayanthi.
Rava Laddu is made using rava or sooji(cream of wheat), sugar, ghee, cashewnuts and flavored with cardamom. Basically Rava Laddu is nothing but sweet sooji balls with nuts and flavors.
"Krishnar Jayanthi / Gokulashtami" - The festival I look forward each year. The little footprints drawn gives the home a divine look. In hindu customs, it is believed that the footprints drawn brings little krishna home. Rava Laddu is made for Gokulashtami or any festive occasions like Diwali etc.
There are many variations to this easy Rava Laddu but I am sharing my family recipe which is easy, quick to make and tastes delicious. This Rava laddu can be tried even by beginners, its so easy and not that tricky too.
This recipe is from my mother who is making it for the past 30 years and it is a no fail recipe that any one can try. Beginners are always scared to try sweet recipes because of the consistency but this sweet is quick and easy to make with no consistency checks.
1.Heat 1 teaspoon ghee to a pan. We need ¼ cup ghee for this recipe so take 1 teaspoon ghee from it for roasting.
2.Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.
3.Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.
4.To a mixer jar add ¾ cup sugar along with 2 cardamom. I peeled the skin and added, you can add it as such with skin too.
5.Powder the sugar very fine, set aside in a bowl.
6.Then transfer roasted rava to the same mixer jar.
7.Grind it to a semi coarse mixture.
8.Transfer powdered rava and sugar to a mixing bowl.
9.Mix until it is combined well.
10.Heat ¼ cup ghee in a tadka pan - add 2 tablespoon broken cashews.
11.Fry until golden. Switch off and remove from flame.
12.Then add fried cashews along with ghee to the mixing bowl.
13.Mix everything together, by this time it will look like bread crumbs. First mix with a spatula as it will be hot.
14.Then with your fingers mix it well, break lumps if any.
15.Shape them into rounds balls by pressing tight. Press it tight and form balls. Repeat to finish.
16. Rava Laddus are ready.
Store in an airtight container.
Serve it as a snack along with tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Rava Laddu keeps well for about 2-3 days in room temperature.
If there is no enough moisture content then the laddu may break. So add little more ghee and start shaping. Warm ghee helps laddu to hold its shape well.
Yes you can make rava laddu with jaggery or cane sugar but make sure to use organic variety which is free from impurities as we have to add it as such.
You can use any heavy bottomed flat based pan or kadai to roast rava. But make sure not to burn it and stir at regular intervals.
If you have any more questions about this Rava Laddu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Rava Laddu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions
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Peanut Sesame Ladoo is nutty flavoured sweet made by grinding roasted peanuts and sesame into a coarse powder and shaping them into balls. Peanut Sesame Ladoo is an instant sweet to make for snack & sweet cravings, also it is a guilt free snack.
Peanut Sesame Ladoo is a no cook, healthy anytime snack compared to the packed junkies. This sweet comes together quickly, Ladoos keep well at room temperature for about a week, so you can make a batch ahead and have something wholesome to reach for instead of packaged snacks.
[feast_advanced_jump_to]Peanut Sesame Ladoo is a healthy snack option made using peanuts, sesame and jaggery. This is one of the melt in the mouth ladoos you can make in few minutes. The peanuts give a warm, earthy taste while the sesame adds toasted nuttiness that make the ladoos special.
The texture of these ladoos is not hard or brittle, but soft and slightly crumbly at the same time. This is because you mix the nuts with jaggery and then shape them while oil from the peanuts, sesame combine everything together. You can adjust how much you grind the mixture depending on your preference.
This ladoo is completely healthy to snack on, it has no added oil and no refined sugar. Also the jaggery gives natural sweetness and peanuts and sesame provide good fats and nutrients. You can make small batch or large quantity depending on how many you need.
I usually make a big batch of these during the weekend as my family finishes them quite quickly but you can store them for a week at room temperature and enjoy.
1.To a fry pan add peanuts, dry roast until black spots appear here and there. It starts to crack out and becomes crisp in few minutes. Switch off.
2.Remove the skin, rub between your palms and remove. Now break open each peanut and remove the tiny part.(this step is purely optional but I recommend if you are going to give this peanut butter for kids), amma says its pitham not sure of what its called in english.Now the peanuts are ready.
3.Take sesame in a pan and roast till golden brown.
4.To a mixer jar add roasted and cleaned peanuts, sesame seeds and jaggery. Use clean jaggery free from dirt.
5.Add one whole cardamom. First grind it to coarse mixture. Do not run the mixie at a stretch, give intervals and run. Grind further and it will start to come together.
6.It will look greasy as the oil will start to come out. Stop grinding at this stage. Transfer this mixture to a plate. Mix it well, break the lumps.
7.Start shaping ladoo, take a fistful and start shaping
8.Make round balls and make the ladoos ready. Store in clean dry container.
Keeps well in room temperature itself for about a week.
Serve ladoos at room temperature as a snack or after a meal and these keep well for about a week without refrigeration. I recommend eating them within the first few days as they taste best when fresh.
Yes, you can skip it if you don't mind the skin. But removing them make the ladoos smoother and nicer in texture.With skin it gives a slightly bitter taste.
Stop when the mixture starts looking slightly greasy and comes together when you press it. Don't grind too much as it can become a smooth paste because of the released oil.
Yes, you can add a little ghee if you like. But it is not really needed as the peanuts release their own oil.
Yes, you can make them two or three days ahead and store in a dry container. They keep well at room temperature.
No, refrigeration not needed. Room temperature storage keep them in the best condition and the fridge can make them hard.
If you have any more questions about this Peanut Sesame Ladoodo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Peanut Sesame Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Carrot halwa also known as Gajar Ka Halwa is a popular Indian sweet also known as carrot pudding made using carrots, sugar, ghee and fried nuts. Festive occasions like Diwali or any special occasions is not fulfilled without this wonderful sweet. Carrot halwa with condensed milk makes best tasting carrot halwa. This halwa taste amazing...
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Ragi Halwa is a delicious sweet made by extract ragi milk and cooking it with ghee and jaggery syrup. Ragi Halwa is an alternate to the regular wheat halwa for special occasions. It tastes like roasted grain with sweetness and ghee richness all mixed together.
This is simple to make but need patience and constant stirring while it gets cooked. It is perfect for serving at special occasions or festive season celebrations, and you can make it ahead too. This is different from regular wheat halwa because ragi gives it a gentle flavour and smooth texture.
[feast_advanced_jump_to]Ragi Halwa is an instant version that can be made quickly. Traditionally ragi halwa is made by soaking whole ragi grain overnight, extracting milk from it then the milk is mixed with sugar syrup cooked till halwa consistency just like we make wheat halwa. As it cooks, the colour slowly darken from pale cream to deep brown.
This recipe is special of the simple ingredients used. Just ragi, ghee, jaggery and cashews. But even with just very few ingredients, the flavour comes out so rich. Some people use whole ragi grains instead of flour because they get more milk from it.
I usually make this on special occasions. My family always finish it quickly because it taste warm and homemade.
I wanted to try Ragi Halwa a quick version which does not take much time. So tried with ragi flour and jaggery syrup, had no hope even till the last 5 mins of kindufying but then when I tasted a spoon it was soo yum. Amma awed and said super yayy!!
The first time I tasted ragi halwa was at Ananda's restaurant we didn't order it they just gave a small bowl full for mittu but as usual we ended up finishing it up. From that time I had this halwa in my totry list and so glad that I nailed it the first time itself.
I was soo happy not only because it turned out great, trust me mittu who is not fond of any halwa loved it so much inspite of me telling her that its ragi halwa. So my picky eater approved Ragi Halwa Recipe this is so do try and let me know.
1.To a mixing bowl - add ragi flour, add water to it.
2.Whisk it well without lumps. Transfer to mixer jar and pulse it few times.Transfer the mixer to a muslin cloth
3.Squeeze well to extract milk. I extracted just once.If you want you can add little more water, pulse and extract second time too. Discard the mixture collected in the cloth. Set the extracted milk aside. To a pan add jaggery.
4.Add water to it
5.Boil for few mins until jaggery dissolves. Strain to remove impurities. Set aside.
6.Heat 1 tablespoon of ghee - add broken cashews, fry till golden brown, remove and set aside.Now add the extracted ragi milk.
7.Keep cooking in low flame. It will start to thicken, but will take at least 10 minutes of stirring. Keep stirring continuously. It will start to coat the ladle.
8.Add jaggery syrup at this stage. Keep stirring and cooking.
9.Slowly it will thicken and reach porridge consistency start adding ghee in intervals. The colour will slowly change to dark shade.
10.Add ghee and mix well. Do not add ghee fully add little by little may be a spoon at at time.It will absorb the ghee.
11.Keep cooking until it gets thick like a jelly. It will start to leave the sides of the pan leaving ghee and will not absorb ghee anymore. This is the right stage.
12.Add ghee fried cashews mix well and switch off. The texture will be glossy and will not stick. Switch off at this stage.
Serve warm!
Serve this halwa warm or at room temperature for best texture and flavour. Store leftovers in airtight container for two to three days. For longer storage, refrigerate and warm gently before serving.
Yes, you can use whole ragi also, You may get more milk when you extract from while ragi grain and so may need little more ghee.
It should be thin and slightly creamy, not too watery.
Yes, add ghee little by little so that you can reduce the usage of ghee.
Yes you can add regular white, but jaggery gives the best flavour and deep colour to the halwa.
You must keep cooking on low flame while stirring until it thickens and comes together. Extract milk properly don't add too much water while extracting.
If you have any more questions about this Ragi Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Ragi Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments.
Even though you are using very basic things like chana dal, ghee, sugar, and milk, the halwa tastes so rich and special. This halwa comes together in about an hour and a half, and it is not difficult at all. You can make this for sudden celebration or when guests arrive because it comes together so quickly, and everyone just love it.
[feast_advanced_jump_to]Chana Dal Halwa is a traditional Indian sweet halwa that made by cooking ground chana dal paste with ghee until it turn golden and fragrant, then you combine with milk and sugar syrup. The halwa gets its name from chana dal, which is split chickpea dal that has this mild, slightly nutty flavour that makes it different from other halwa recipe.
The texture of this halwa is so wonderful. The cooked dal paste brings flavour and continuous stirring to make it smooth and creamy. The halwa is golden in colour from the saffron, and it also adds warm flavour and rich taste to the dish.
You can adjust this halwa based on your taste preference, you can make it sweeter by adding extra sugar or you can prefer it less sweet by using less sugar. The saffron is the key ingredient in this recipe and you really shouldn't skip it because it has special flavour that makes the whole halwa taste different.
I usually make this on festive occasions or when I want to try something different from the regular halwa that I make at home. My family love it because the texture is so soft and tasty, also feels something impressive but simple.
1.Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.
2.Grind it to a slightly coarse paste, Set aside. Soak saffron in warm milk, mix well and set aside. To a kadai or pan add half of ghee to it add ground paste.
3.Keep cooking in low flame, first its lumpy slowly it will crumble like shown below, keep sauteing in low flame until golden and raw smell of chana dal leaves.
4.Add milk,saffron milk and water to it.
5.Mix well and cook covered for few minutes.
6.Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become goey.
7.Slow it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.
8.Add cardamom powder and chopped almonds. Mix well and switch off.
Serve hot or warm with a generous sprinkle of chopped almonds. Delicious melt in the mouth chana dal halwa ready. Serve hot or warm!
Serve this Halwa warm or hot with chopped almonds on top, It can be kept at room temperature for one day. You can refrigerate for three days and reheat before serving. When reheated, ghee will come out little which makes it soft again.
You can skip it, but it really makes a big difference to the colour and flavour to the halwa.
You can reduce little but not too much. Ghee gives texture and shine to the halwa.
It may not be cooked fully. Keep cooking and stirring until it leaves sides of pan.
Yes, cardamom is optional and you can skip it, but it does add warm flavour that go well with the saffron.
You can simply keep it in an airtight container at room temperature and it stay fresh for like two to three days.
If you have any more questions about this Chana Dal Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chana Dal Halwa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Besan Barfi is a delicious melt in mouth sweet made by cooking besan flour with ghee, sugar syrup then cutting them into squares. The flavour comes from nutty besan flour, cardamom powder and garnish of nuts makes it look special and tastes even better.
This easy and quick sweet is perfect for special occasions when your busy schedule doesn't allow much time for cooking. The result is soft sweet that everyone loves as it melts in the mouth and doesn't feel heavy at all. Once cooled completely, it stores well for a couple of days.
[feast_advanced_jump_to]Besan Barfi is a traditional Indian sweet that people make for special occasions. This sweet is soft melts in your mouth without being heavy or sticky. The flavour is warm and rich because of cardamom powder mixed through it.
It has a golden brown colour from roasted besan, which gives it deeper, richer taste. Also the texture is tender and smooth, not grainy at all. It tastes smooth with ghee and sweetness from the sugar syrup.
You can adjust sweetness based on what you prefer, some people like it more sweet and some want less. This recipe works with white sugar or unrefined sugar, both give different taste but comes out good. Some add extra nuts on top and some skip it completely, it depends on your choice.
I usually make this barfi during festival season and it comes out perfect every time if you follow all the steps carefully. My family loves eating these because they tastes so good and not too sweet.
1.Take besan flour and sieve it once. Set aside.
2.To a pan add ghee heat it, then add sieved besan flour.
3.Keep cooking in low flame for about 20 minutes. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
4.Grease the pan with ghee and set aside.In another pan add sugar and water.
5.Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.
6.Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.
7.Once you add it do not delay mix it well. It will start to thicken.
8.Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.
9.When it is still warm, mark pieces. After cooling down completely, cut over the marked line.cut into small squares. They are soft when warm, once it cools down it will be perfect to bite.
Enjoy!
Serve Besan Barfi as sweet after meal or during tea time snack. It tastes best when it comes to room temperature because you get perfect texture and flavour. Store in airtight container and it stays fresh for three to four days in cool place. You can keep pieces separate with parchment paper in between so they don't stick together and stay nice.
Yes you can use regular white sugar and it works fine. Unrefined sugar gives little different taste but both type work for this recipe.
Overcooking the sugar syrup make burfi very hard so switch off exactly after one string consistency. Do not overcook or it become difficult to bite.
Store in airtight container and they stay fresh for couple of days. Keep away from moisture because that make them soft and stick together.
You can skip it but cardamom add nice flavour and aroma. Without it barfi tastes a bit plain so I recommend using it.
This happens when you delay while handling and not mix quickly when syrup added. Mix well then switch off and pour immediately into greased pan for smooth top.
If you have any more questions about this Besan Barfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Besan Barfi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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No-cook Cornflakes Balls is a quick and easy sweet made with cornflakes, Nutella, raisins and tutti fruity. These Cornflakes Nutella ladoos are naturally crunchy, nutty, delicious and can be prepared in just 5 minutes. They are a great choice for festivals, special celebrations or whenever you want to make a quick sweet in no time. ...
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Gulab jamun with potatoes? Sounds a little unusual, right? But yes, you can make delicious jamuns using potatoes. They look just like the traditional gulab jamuns and turn out soft, juicy and delicious. Follow the step-by-step recipe and tips below to make soft and delicious potato gulab jamuns at home. Potato Gulab Jamun Can you...
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Sweet Potato Gulab Jamun Recipe with step by step pictures. Its really an easy recipe with simple ingredients like boiled mashed sweet potatoes, plain flour, sugar, cardamom. These melt in mouth sweet potato jamun taste so delicious and melt in mouth. Sweet Potato Gulab Jamun Gulab Jamuns! I have a serious addiction to these beauties....
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If you love soft and creamy milk peda, but don't want to spend hours simmering milk, this instant malai peda is perfect for you. It can be made in just 30 minutes using simple ingredients like condensed milk, milk powder, milk, lemon juice and corn starch. Malai Peda using Condensed Milk This is one of...
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Easy Maida Burfi also known as Maida Barfi, fudge or cake is made using flour, ghee and sugar which creates this delicious fudge like cake. Perfect and simple burfi to make for this Diwali or any festive occasions. This is an easy sweet which can be made in under 30 mins. Maida Burfi Recipe In...
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Onion Murukku is a crunchy, spicy murukku made by blending onion and chilli flavour in the making of regular murukku. It is commonly made at home for festivals and much healthier compared to packed snacks from store. Using small onion brings better flavour than big onion.
The flavour of small onions in this murukku is really good and makes it taste completely different from regular murukku. Once the dough comes together, you need to press and fry them quickly. It stays crisp for several days without losing that fresh taste.
[feast_advanced_jump_to]Onion Murukku is a flavourful variation to regular murukku. When you grind small onions into a paste, they have a mild, sweet flavour that blend beautifully with rice flour and urad dal flour. This combination give it a unique taste that make this snack stand out.
This murukku breaks easily since the dough is light and airy. It has golden brown colour, from frying at right temperature, and the texture is more delicate than plain murukku with onion paste. You get nice crunch outside but it is not heavy at all.
You can adjust spice level based on taste preference, some like more chillies and some prefer less heat. Also getting the right dough consistency is important, if too dry it is hard to press through the maker, if too wet it won't crisp up properly.
I wanted to try this for long time and every time I make it my family enjoy it too because flavour so fresh and nothing like store bought snack.
1.To a mixer jar add onion and red chillies grind it to a paste with little water. To a mixing bowl add rice flour,urad dal flour, sesame seeds, butter, oil and onion chilli paste.
2.Mix it well first then add water little by little. Gather to form a dough.
3.Gather to form a smooth dough. Grease the murukku maker with oil, place a star shaped murukku disc. You can use regular murukku plate too. Fill the murukku press with dough.
4.Heat oil in a kadai, when oil is hot enough press the murukku directly in hot oil. Let it cook for few seconds. Fry in low medium flame.
5.Flip over and cook till golden brown on both sides. When the bubbles ceases its done. Drain in tissue paper. Repeat to finish the dough.
After cooling down store in airtight dry container.
Serve Onion Murukku once it cools down a bit because thats when the flavour is best and texture is crisp. After completely cooling you can eat at room temperature too. Drain on tissue paper right after frying so excess oil come off, then store in dry airtight container. It stays good for several days as long as you keep away from moisture.
Small onion has mild, sweet flavour that blends perfectly with murukku.
You can reduce red chillies. Just start with less and taste, then add more if you want more heat.
If the oil is not hot enough, make sure oil is hot enough that it sizzles when frying murukku. If the dough is too loose also the murukku drinks oil.
Store in airtight dry container and it stays good for several days. If it starts to soften, you can't make it crispy again so better to eat within few days.
It should break easily when you bite and sound crispy. If it too soft then oil was not hot enough, if too hard then you cooked too long.
If you have any more questions about this Onion Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Onion 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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Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health.
This snack is easy to make and take less time compared to other Diwali snacks like murukku. Millet is a nutritious grain that have high fibre content and good for digestive health, it makes this snack even better than regular sev. It has slight different taste from regular besan omapodi.
[feast_advanced_jump_to]Millet Omapodi is a snack that is made with foxtail millet flour instead of regular besan flour like traditional omapodi. The combination of millet flour and besan flour together makes perfect blend for taste and texture. You can use homemade millet flour or buy readymade pack from store.
Texture is crispy and crunchy throughout, when you bite it break easily and don't feel heavy like regular sev. This look nice and appetizing. Because of the ajwain and hot oil, it become very crispy and stay crunchy for longer time.
You can adjust the dough consistency based on preference, if dough is too tight then pressing will be difficult and omapodi turns out hard. In that case you can sprinkle little water and mix and try pressing again. Some people like it very crispy and some prefer it bit soft, you can adjust by adding or skipping hot oil.
I usually make this during festive season and making millet snacks become new interest for me because millet so healthy and tasty when use in right way.
1.Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.
2.To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture
3.Add butter, oil, hing and required salt. Strain and add ajwain water.
4.First mix this well, it will be crumbly. Now add water to it and gather the dough.
5.Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough.
6.Close with lid.Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready.Oil should not be smoking hot, keep in low medium flame. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.
7.Deep fry in low medium flame.Flip over and cook on both sides till golden. Drain in tissue paper. After it cools down just separate the pieces and store. Repeat to finish the dough.
Store in a clean dry airtight container.Serve with tea.
Serve Millet Omapodi hot or at room temperature with your tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in clean, dry airtight container and it stays crispy for several days. Keep away from moisture because that make it soft.
Yes you can follow same recipe for other millet like ragi, samai and other millet. The method stay same, only millet flour change.
I add hot oil to dough because it turn out nicely crisp. Make sure oil at right temperature and not smoking hot while pressing.
If dough too tight then pressing will be difficult and omapodi turn out hard. Sprinkle little water and mix and try pressing again.
Yes you can buy readymade millet flour pack from store, it work fine. Homemade flour also work good if you have time to make.
Store in clean, dry airtight container and they stay crispy for several days. Keep away from moisture and they last longer.
If you have any more questions about this Millet Omapodi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Millet Omapodi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Besan Flour Murukku is a crispy, savoury snack made by pressing besan and rice flour dough through a murukku mould into hot oil and frying it. It has a blend of taste that is different and special. Besan Flour Murukku is a must try at home for Diwali and other festivals
This can be made easily and you get a batch of crispy, flavourful murukku. The best part is making it fresh at home means you know exactly what going into your snack without any preservative. Homemade murukku always taste better and stayd crispy for couple of days when stored properly.
[feast_advanced_jump_to]Besan Flour Murukku is a savoury snack made with two types of flour, besan flour gives mild flavour and texture, and the rice flour makes it light and crispy when frying. The combination of both flour brings perfect balance that makes this murukku different from regular one.
The texture is crispy and crunchy when you bite it the murukku break easily and taste light not heavy. It has golden brown colour when fried properly, and it has nice texture from the sesame seeds add throughout. It stays crispy for couple of days when you store it in airtight container, which is great for making ahead for festival.
The dough needs to be smooth and right consistency to press through the mould properly, not too dry and not too wet. Getting the right dough consistency is key to making good murukku, if it is too crumbly add little water and if too loose add flour.
I usually make this on festivals and my family love it because it taste so different from store bought snack. Making a batch for festivals become tradition and everyone ask for it because it crispy and fresh from home.
1.Measure both the flours and add it to sieve. Sieve well.
2.Mix it with a spoon then add butter, salt, sesame seeds.
3.Add hot oil to it and rub well for butter to spread evenly in the flour.
4.Now add water little by little. Mix well and gather together.
5.Gather to form a smooth non sticky dough like this. Grease the murukku mould with oil, fill the dough till ¾ th of the mould.
6.Start pressing in a ladle.You can keep 2 ladles and press so that you can alternate while frying. Heat oil in a kadai.Gently tap the ladle so that the murukku falls into preheated oil. Fry in low medium flame
7.Deep fry till golden brown or until the shh sound stops. Drain in tissue paper. Likewise repeat to finish the dough. Drain in tissue paper and then store.
Crispy flavorful murukku ready for teatime.
Serve Besan Flour Murukku hot or at room temperature with tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in airtight container and it stay crispy for couple of days. Keep away from moisture because that make them soft.
Murukku is crispy when it golden brown and sound stop, which mean water evaporate and it become crunchy inside.
Oil temperature not right or you frying too long make it oily. Heat oil properly and fry just till golden, don't fry extra.
You can first make the dough in morning and fry in the evening, but it is better to fry fresh.
This murukku just stay crispy for a week if stored properly in an airtight container.
Yes you can simply add more salt or sesame seeds based on preference.
If you have any more questions about this Besan Flour Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Besan Flour 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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