Luscious saffron, cardamom & pistachio cream layered over an almond crust! These gluten-free Kesar Pista bars secretly pack 7g protein. Perfect for Diwali or any other holiday meal! (soy-free, dairy-free, vegan)

Kesar means saffron, and pista means pistachio. These saffron pistachio bars are just so delicious. I just wasn’t ready for how decadent and luxurious they were going to turn out! They’re kind of like creamy lemon bars, but with nutty pistachio and floral saffron flavors in them. 

The saffron-pistachio combination is very popular in Indian desserts and also desserts from many other cuisines. These two flavors just work so amazingly well together, especially raw, fresh pistachios and floral saffron.

I’m using that today to make a fusion Indian dessert based on kesar burfi, kesar pista ladoo, or pedas, but I made them into these bars. We make this almond flour crust with some cardamom and then make the cream topping with cashews, coconut milk, saffron, and a little pistachio, and then top it with generous amounts of chopped pistachio. It all sets up and it becomes just amazing!

If you don’t have saffron, you can skip that flavor, and add extra cardamom, add a pinch of turmeric for color, and an extra splash of vanilla. That flavor profile pairs really well with the pistachios, as well.

Why You’ll Love Kesar Pista Bars

• rich, creamy, decadent bars with nutty pistachios and floral saffron and cardamom flavors
• quick almond flour crust
• easy to make with simple ingredients
• naturally gluten-free and soy-free with almond-free option

Continue reading: Kesar Pista Bars (Saffron Pistachio Cream Bars)

The post Kesar Pista Bars (Saffron Pistachio Cream Bars) appeared first on Vegan Richa.

Kaju apple also known as kaju katli apple is a cute little dessert which is a twist to the traditional kaju katli. This sweet is made with cashews and sugar, then shaped into little apples to make them look pretty. These kaju apples are easy to make at home with just a few ingredients, specially...

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Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures.  Sesame Chikki Recipe I have been waiting to...

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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.

Cashew halwa is a popular Indian sweet made with cashews, milk, sugar, ghee and saffron. It has a rich taste, flavour and melt-in-mouth texture much like badam halwa. This cashew halwa is also a great choice for Diwali when you want to make something rich and delicious at home to share with your friends and...

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Authentic Traditional Halwai Style Kalakand Recipe, also known as paneer burfi or barfi. This paneer sweet is so popular in Rajasthan and is made with milk, khoya, sugar. This grainy milky kalakand is a labour intensive sweet which is made purely with milk and is worth the effort. Kalakand Sweet Recipe (Halwai Style) I originally...

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The post Kalakand Sweet Recipe (Halwai Style) appeared first on Yummy Tummy.

Kalakand Sweet Recipe is a popular sweet originated in Alwar, Rajasthan. This sweet is made purely with milk and milk based ingredients. Making halwai style traditional kalakand requires time and patience, but this version which I have shared here is instant and can be made in less than 20 minutes and just 6 ingredients used...

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The post Instant Kalakand Recipe appeared first on Yummy Tummy.

Jalebi Recipe, one of the most popular and loved sweet recipe for the North of India. This is made with a flour, yogurt batter which is added to piping bag and piped on hot oil. This is a deep fried and then drenched in sweet sugar syrup. It taste more or like honeycomb. Traditionally it...

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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.

Eggless Mawa Cake Recipe - Khoya Cake Recipe with step wise pictures. A melt in mouth super moist mawa or khoya cake. This is an eggless version and it needs just a handful of ingredients you must have already have on hand. Eggless Khoya Cake This might be a different cake for you. But it...

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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.

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.

This loaded Samosa Dip brings all the flavor of samosa chaat to a shareable party platter! Samosa-spiced potatoes, crispy chickpeas, tangy chutneys, creamy yogurt and crunchy veggies make every scoop a delicious mix of textures. No pastry or folding needed! Nut-free, gluten-free and soy-free, with 13g protein (52g total) and 10g fiber per serving!)

This samosa chaat platter is going to be the first thing that disappears at every dinner party. It has an incredible mix of flavors and textures! It looks festive, it’s easy, and perfect for the upcoming festive season. This samosa platter is also high in protein and fiber. with 13 grams protein(52g total without sides) and 10 grams fiber per serving. If you use multigrain or whole grain crackers or pita as a side, the numbers bump up by 3-5g.
It also has this word that is going to get you to run to the kitchen to make it right now, which is SAMOSAS!

What are Samosas?
Samosa are crispy, savory pastries stuffed with deliciously spiced potatoes. They’re a super popular Indian side and the star of this platter.

What is Chaat?

Chaat is a family of Indian street food snacks. Chaat dishes usually have tons of different textures and sauces and flavors built up. Chaat actually means to lick, basically, because the flavor and texture combination is so amazing that you really want to lick every last bit off of your plate.

For samosa chaat, ideally you use some pre-made samosas, break them apart, top them with yogurt, chutneys (like my cilantro-mint chutney or tamarind chutney), some other crispy bits, and fresh onion and tomato. But for an easier and healthier version, we’re just making the samosa potatoes and then layering it all up.

Traditionally, chaat comes with the crispy bits, such as the crispy crackers or the crispy samosas, right in it. And if you’re making it ahead, all of those crispy bits kind of get soggy. So to avoid that, we’re going to make this layered dip kind of situation and serve the crackers on the side, so that people can just scoop it directly from the platter. You get those same flavors and textures, but you never lose that crunch!

If you don’t want to make the whole platter, you can also just make these individual components and serve them all as a chaat spread, so that people can take whichever toppings they want and whichever chutneys and sauces they want. If they want just the chickpeas, they can use just the chickpeas with some sauces, or just the potatoes, or all of the above. Make all of these components, and then serve them however you like. They are absolutely delicious and amazing.

You can use store-bought tamarind chutney, but there is a recipe for a homemade tamarind chutney in the recipe notes, which comes from my first cookbook. If you don’t like tamarind or don’t have access to tamarind, you can also make the maple lime sauce that I’ll also put in the recipe notes. Or use Mango chutney (store bought or homemade)

You can serve this with crackers, crisp pita bread, papadum, cucumber, carrots, or tortilla chips as the crunchy element. Use what you have, and try this incredible samosa chaat platter!

Why You’ll Love This Samosa Platter

• flavors and textures of samosa chaat, simplified
• crunchy chickpeas, spiced potatoes, and flavorful chutneys
• make for now or make ahead!
• naturally gluten-free, soy-free, and nut-free

Continue reading: Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt

The post Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt appeared first on Vegan Richa.

Pottukadalai urundai also known as pottukadalai mittai, is a simple South Indian sweet made with pottukadalai, jaggery and cardamon. It is one of those easy homemade traditional sweets that needs only a few ingredients and comes together in less than 20 minutes.  Pottukadalai Urundai Recipe Pottukadalai urundai, I love all these types of ladoo. Not...

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The post Pottukadalai Urundai Recipe appeared first on Yummy Tummy.

Millet Murukku is a healthy and crispy snack made by adding millet flour to regular rice flour and shaping using murukku press. It comes out golden and delicious and tastes just as good as regular murukku. It has mild nutty flavour from millet. Millet Murukku savours the celebration of people who are on diet without adding much of calories.

This is usually made for people on diet or who want healthier snack. It makes a nice treat without adding much calories like regular murukku. It feels light and crispy and can stay stored for many days. It is perfect for tea time or quick snack at home.

About Millet Murukku

Millet Murukku is made using a mix of millet flour, rice flour and fried gram powder. Millet or thinai flour gives deep brown colour and very unique earthy and nutty taste. Rice flour gives crispness and fried gram dal adds mild soft bite inside. It is spiced with red chilli powder and ajwain for some aromatic touch.

The texture is light, crispy, and don't feel too oily also. It is a good variation to regular murukku we usually make with rice flour alone. This one feels little more nutritious and wholesome. Even butter added helps give nice crisp texture without making it hard. You can even use oil instead if you want to skip butter.

There are small variations you can try with this recipe. Some people add more chilli powder for extra spice. Few even add cumin seeds for different flavour. You can make it plain or adjust spice level based on what you like. It is a flexible recipe which you can customize based on your preference.

I usually make thinai murukku for healthy snack for my family. Instead of making regular murukku again, this feel like different idea to try. My family enjoys it because it stays fresh and crispy for many days.

Similar Recipes

• Butter Murukku Recipe
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Ragi Murukku | Finger Millet Murukku
• Millet Pongal Recipe

Millet Murukku Ingredients

• Thinai Flour - I used thinai flour which is foxtail millet flour as main ingredient. It is highly nutritious and gives mild nutty flavour to murukku.
• Fried Gram - I used fried gram powder which adds crunch and richness. Gram flour blends well with flours for good texture.
• Rice Flour - I used rice flour mixed with millet flour for the right consistency. It helps bind dough and makes it easier to shape.
• Butter - I used soft butter at room temperature. It helps in binding and makes murukku crisp but not hard. You can replace with hot oil also if you don't want to use butter.
• Red chilli powder - This gives a mild spiciness. I used for my taste but you can adjust more or less based on your taste. It's enough to add flavor without making it very spicy.
• Ajwain - I added ajwain for aromatic flavour and aid digestion. It blends well with other spices.

How to make Millet Murukku Step by Step

1.Take fried gram dal in a mixer and powder it. To a sieve add thinai flour,rice flour to it.

2.Add powdered fried gram dal flour too. Sieve it well in a mixing bowl, discard the coarse mixture.

3.To the sieved flour, add ajwain,red chilli powder,butter and required salt. Crumble it well with your fingers.

4.Crumble well so that all the ingredients are evenly distributed. Now add water little by little to the flour and gather together to form a soft non-sticky dough.

5.Grease the murukku press with oil, fill it with dough. Press in 2 ladles and keep it ready. Heat oil in a kadai, check by adding a pinch of dough if it rises immediately then oil is ready. Flip over the murukku from the ladle gently, cook in low medium flame.

6.When bubbles ceases and it turns golden brown then remove and drain in a tissue paper.

Cool down completely then store in a dry airtight container.

Expert Tips

• Powder the Gram - I powder fried gram dal fine in the mixer. This helps it mix evenly with flour.
• Sieve the Flour - I sieve all flours together and discard coarse particles. This makes dough smooth and helps murukku shape nicely.
• Crumble Well - I crumble all ingredients with my fingers so that they are evenly distributed. This helps all flavours spread evenly in each murukku.
• Dough Consistency - I add water little by little to make soft non-sticky dough. Dough should come together easily without being wet.
• Oil Temperature - I test oil by dropping small pinch of dough. If it rises immediately to top, oil is ready for frying.
• Fry on Low Medium Flame - I fry on low to medium flame so murukku cook inside and outside evenly. High heat will burn it before it cook inside properly.
• Check for Doneness - I fry until bubbles stop and murukku turn golden brown. This indicate it cooked perfectly and crispy inside.

Serving and Storage 

Serve Thinai Murukku with hot chai or coffee in the evenings. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays crisp for 2 to 3 weeks.

FAQS

1. Can I fry many murukkus at a time?

You can fry 3 to 4 murukkus at time depending on size of your kadai.

2. Why is my murukku not crispy?

This happen when oil is not hot enough or you fry on high heat. Use correct temperature and fry on low medium flame.

3. Can I use only thinai flour?

No, it won't hold shape and turns chewy.

4.  Can I bake this murukku?

No, baking may turn it dry and hard. This is best when deep fried.

5. Can I use ghee replacing butter?

Yes, you can use ghee, it adds nice flavor.

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

Tried this Millet 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 Murukku Recipe (Thinai Murukku)

Millet Murukku is a healthy and crispy snack made by adding millet flour to regular rice flour and shaping using murukku press. It comes out golden and delicious and tastes just as good as regular murukku. It has mild nutty flavour from millet. Millet Murukku savours the celebration of people who are on diet without adding much of calories.

Course Snack

Cuisine Indian

Keyword diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, murukku, savoury recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3 people

Calories 273kcal

Author Sharmilee J

Ingredients

• 1 cup thinai flour / foxtail millet flour
• ¼ cup fried gram
• ¼ cup rice flour
• 1 tablespoon butter
• ½ teaspoon red chilli powder
• ¼ teaspoon ajwain

Instructions

• Take fried gram dal in a mixer and powder it. To a sieve add thinai flour, rice flour to it.
• Add powdered fried gram dal flour too. Sieve it well in a mixing bowl, discard the coarse mixture.
• To the sieved flour, add ajwain, red chilli powder, butter and required salt. Crumble it well with your fingers.
• Crumble well so that all the ingredients are evenly distributed. Now add water little by little to the flour and gather together to form a soft non-sticky dough.
• Grease the murukku press with oil, fill it with dough. Press in 2 ladles and keep it ready.
• Heat oil in a kadai, check by adding a pinch of dough if it rises immediately then oil is ready. Flip over the murukku from the ladle gently, cook in low medium flame.
• When bubbles ceases and it turns golden brown then remove and drain in a tissue paper.
• Cool down completely then store Millet Murukku in a dry airtight container.

Notes

• Powder the Gram - I powder fried gram dal fine in the mixer. This helps it mix evenly with flour.
• Sieve the Flour - I sieve all flours together and discard coarse particles. This makes dough smooth and helps murukku shape nicely.
• Crumble Well - I crumble all ingredients with my fingers so that they are evenly distributed. This helps all flavours spread evenly in each murukku.
• Dough Consistency - I add water little by little to make soft non-sticky dough. Dough should come together easily without being wet.
• Oil Temperature - I test oil by dropping small pinch of dough. If it rises immediately to top, oil is ready for frying.
• Fry on Low Medium Flame - I fry on low to medium flame so murukku cook inside and outside evenly. High heat will burn it before it cook inside properly.
• Check for Doneness - I fry until bubbles stop and murukku turn golden brown. This indicate it cooked perfectly and crispy inside.

Nutrition

Serving: 75g | Calories: 273kcal | Carbohydrates: 46g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 192mg | Fiber: 3g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 2mg

The post Millet Murukku Recipe appeared first on Sharmis Passions.

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.

About Ragi Ribbon Pakoda

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

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

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

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

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

Similar Recipes

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

Ragi Ribbon Pakoda Ingredients

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

How to make Ragi Ribbon Pakoda Step by Step

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

2.Add water little by little and gather together.

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

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

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

Store in a clean airtight container.

Expert Tips

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

Serving and Storage

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

FAQS

1. Can I use cumin seeds?

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

2. Why is my pakoda bitter?

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

3. How to check the oil temperature?

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

4. Can I make the dough ahead?

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

5. Why is the pakoda dark in colour?

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

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

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

📖 Recipe Card

Print

Ragi Ribbon Pakoda Recipe

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

Course Snack

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 576kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

About Dry Jamun

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

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

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

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

Similar Recipes

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

Dry Jamun Ingredients

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

How to make Dry Jamun Recipe Step by Step

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Serve warm or chilled.

Expert Tips

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

Serving and Storage

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

FAQS

1. Can I use regular sugar?

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

2. What if my dough is too stiff?

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

3. Can I use milk?

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

4. My jamuns are breaking while frying?

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

5. Can I make these without saffron?

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

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

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

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Dry Jamun Recipe (Dry Gulab Jamun)

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

Course Dessert

Cuisine Indian

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 20 jamuns

Calories 122kcal

Author Sharmilee J

Ingredients

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

For the sugar syrup :

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

Instructions

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

Notes

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

Nutrition

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

The post Dry Jamun Recipe appeared first on Sharmis Passions.

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

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

About Ragi Ladoo

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

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

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

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

Similar Recipes

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

Ragi Ladoo Video

Ragi Ladoo Ingredients

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

How to make Ragi Ladoo Step by Step

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

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

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

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

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

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

Expert Tips

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

Serving and Storage

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

FAQS

1. Can I use store bought ragi flour?

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

2. Can I add nuts?

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

3. Can I skip roasting?

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

4. Why my ladoos are not holding shape?

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

5. Can I make them ahead for gifting?

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

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

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

📖 Recipe Card

Print

Ragi Ladoo

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

Course Dessert, sweet

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 ragi ladoos

Calories 182kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

The post Ragi Ladoo Recipe appeared first on Sharmis Passions.

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

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The post Paneer Kheer Recipe appeared first on Yummy Tummy.