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

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

About Panjiri

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

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

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

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

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

Similar Recipes

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

Panjiri Video

Panjiri Ingredients

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

How to make Panjiri Step by Step

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

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

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

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

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

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

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

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

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

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

9.Now take fried gond.

10.Pulse it few times to grind it coarsely.

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

12.Mix well.

Panjiri is ready!

Expert Tips

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

Serving & Storage

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

FAQS

1.Is Panjiri healthy?

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

2.What is the shelf life of Panjiri?

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

3. Is panjiri dry or moist?

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

4.Does making Panjiri take time?

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

5.Can I add sooji to this?

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

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

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

📖 Recipe Card

Print

Panjiri Recipe

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

Course Snack, sweet

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 1037kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

The post Panjiri Recipe appeared first on Sharmis Passions.

Maida Seedai is a crispy, deep-fried snack made using maida, fried gram flour, butter, and spices. The dough is rolled into small balls and deep fried in oil until golden and crunchy. It is often prepared as a part of festive offerings and adds variety to the usual savory spreads. Maida Seedai is an alternate variation of rice flour seedai and commonly made during Gokulashtami. It's a light, flavorful, and melt-in-the-mouth dish.

Maida Seedai turns out crisp outside with a light bite inside. It has a gentle flavor from cumin seeds and sesame seeds which gives it a nice traditional touch. The texture of the seedai is light and not too hard, making it easy to munch on. You can prepare it ahead of time for festivals or just make it as a tea-time snack. The crispness and mild flavor make it perfect for gifting or packing into snack boxes.

About Maida Seedai

Maida Seedai is a traditional South Indian snack made using simple pantry ingredients like maida, fried gram dal, butter, and spices. It is often made during festivals like Krishna Jayanthi popularly known as Gokulastami and uses maida as the base instead of rice flour, making it a quick fix for sudden festival preparations. 

This maida seedai recipe has a mild and pleasant taste that is not spicy or overpowering. The jeera and sesame seeds add a nice aroma and a subtle nutty flavor. It has a crispy texture when you bite into it but still light and airy inside. Fried gram adds that soft crunch and makes the snack easy to chew. Butter gives the seedai a rich and smooth taste. 

This seedai recipe is perfect for storing and enjoying it later. You can make it in advance, especially during festival seasons, and store it in an airtight container. It stays fresh and crunchy for days, making it an easy choice whenever you feel like having something savory. The balance between crisp and light makes it a good option for kids and elders too.

Maida Seedai Ingredients

• Maida - Use good quality maida. It has to be steamed, cooled, crumbled, and sieved until fine for best results. 
• Fried gram dal - Ground to a fine powder and sieved until fine. Adding fried gram dal gives the melt in the mouth texture and nice crunch to the seedais.
• Butter - Adds rich taste and helps bind the dough.
• Sesame seeds - Adds mild nutty flavor and slight crunch.
• Cumin seeds - Adds flavor and aroma to the seedai.
• Soda - Adds crispiness, prevents hardness and enhances the texture.
• Water - Add little by little to knead the dough.
• Oil - You can either use groundnut oil or any other of your choice for deep frying.

Similar Recipes

• Uppu seedai
• Coconut seedai
• Sweet seedai
• Rava seedai
• Karupatti seedai

Why This Recipe Works

• This recipe uses simple pantry ingredients.
• It's a quick and easy recipe to prepare. Doesn't need any special tools.
• It has mild spice but flavorful. Loved by both kids and adults.
• Low chances of bursting.
• A great tea-time option or travel snack.
• Perfect snack for special occasions and festive days.
• It can be stored for days.

How to make Maida Seedai Step by Step

1.In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15 minutes. I used my idiyappam plate to steam it. Let it cool down.

2.Then crumble it with your hands. Then sieve it once. Discard the speck .Then take fried gram dal in a mixer.

3.Grind it to a fine powder and sieve it. Now in a mixing bowl add sieved maida flour, fried gram dal flour, melted butter, jeera, sesame seeds, required salt and soda.

4.Mix well once with your hands then add water little by little to form a smooth dough. It should not stick so add water accordingly and make a dough. Then pinch a small balls and roll it gently without applying any pressure. Roll it such that its slightly bigger than peas. Don't roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.

5.Repeat the procedure till the entire dough gets over. Let it sit for 5 minutes for the moisture to get absorbed meanwhile you can heat oil. Heat oil and drop few balls slowly and cook the seedais for 8-10 minutes in medium flame till its golden in color. Roll over to cook evenly. Fry the seedais in batches. Be at a safe distance to be more cautious. Drain in tissue paper and continue deep frying the rest of the seedais.

Cool down and then store in airtight container.

Expert Tips

• Maida Preparation - Steam the maida tied in a cloth to avoid water absorption. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
• Sieving - Sieve both maida and fried gram powder which will lower the risk of bursting. Make sure both the flours are sieved well before use.
• Mixing - Mix the dry ingredients thoroughly before adding water so that it is even throughout.
• Butter Usage - Do not exceed the mentioned amount to avoid crumbling of the seedai while frying. Also if butter is less the seedai will become too dry.
• Rolling - Roll gently into small balls without pressure for a smooth finish. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
• Resting Time - Rest the rolled balls just for 5 minutes, not more, to avoid drying.
• Frying - Fry in small batches on medium heat for even cooking. Stay at a distance while frying, especially if you are new to seedai making. If your flame is high then your seedais will not cook evenly.
• Cooling - Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy. Let seedais cool completely before storing to retain crispness. This seedai takes longer time than the usual seedai takes so cook in medium flame for at least 8 minutes else your seedais will not be crispy.

Serving and Storage

Serve Maida Seedai as a snack with tea or include it in your festive snack box. 

You can store it in an airtight container at room temperature. It stays fresh and crispy for up to a week.

FAQS

1.Can I skip steaming the maida?

No, if you skip steaming, the dough will turn elastic and the texture of the seedais won't come out as expected

2.Can I make this without fried gram dal?

Fried gram dal makes the seedai light and soft. Skipping it may make the seedai hard.

3.Can I roll the seedai into big balls?

No, keep them slightly bigger than peas so they cook evenly without staying raw inside.

4.Why does my seedai have cracks?

The dough might be too dry with less water, in that case sprinkle little more water mix well then roll gently for a smooth finish.

5.Can I skip soda?

Yes, you can skip it, but using a pinch makes the seedai lighter and helps with texture.

6.Can I add more butter for better taste?

No. Too much butter can make the seedai crumble after frying.

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

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

📖 Recipe Card

Print

Maida Seedai Recipe

Maida Seedai is a crispy, deep-fried snack made using maida, fried gram flour, butter, and spices. The dough is rolled into small balls and deep fried in oil until golden and crunchy.  It is often prepared as part of festive offerings and adds variety to the usual savory spreads. Maida Seedai is an alternate variation of rice flour seedai and commonly made during Gokulashtami. It's a light, flavorful, and melt-in-the-mouth dish.

Course Snack

Cuisine Indian

Keyword all purpose flour recipes, diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, maida recipes, seedai recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Calories 634kcal

Author Sharmilee J

Ingredients

• 1 cup maida
• 2 tablespoon fried gram
• 3 teaspoon butter melted
• 1 teaspoon sesame seeds
• ¼ teaspoon jeera seeds
• ⅛ teaspoon baking soda
• salt to taste
• water as required

Instructions

• In a clean white cloth add maida flour and tie the ends of the cloth to make a bag and steam it for 15 minutes. I used my idiyappam plate to steam it. Let it cool down.
• Then crumble it with your hands.
• Then sieve it once. Discard the speck.
• Then take fried gram dal in a mixer. Grind it to a fine powder and sieve it.
• Now in a mixing bowl add sieved maida flour, fried gram dal flour, melted butter, jeera, sesame seeds, required salt and baking soda.
• Mix well once with your hands then add water little by little to form a smooth dough. It should not stick so add water accordingly and make a dough.
• Then pinch a small balls and roll it gently without applying any pressure.
• Roll it such that its slightly bigger than peas. Don't roll them tightly just pinch and roll them once and put it on the dry cloth or newspaper.
• Repeat the procedure till the entire dough gets over.
• Let it sit for 5mins for the moisture to get absorbed meanwhile you can heat oil.
• Heat oil and drop few balls slowly and cook the seedais for 8-10 minutes in medium flame till its golden in color. Roll over to cook evenly.
• Fry the seedais in batches. Be at a safe distance to be more cautious. Drain in tissue paper and continue deep frying the rest of the seedais.
• Cool Maida Seedai down and then store in airtight container.

Notes

• Maida Preparation - Steam the maida tied in a cloth to avoid water absorption. Maida has the tendency to become like rice flour in texture after its steamed and looses it elasticity.
• Sieving - Sieve both maida and fried gram powder which will lower the risk of bursting. Make sure both the flours are sieved well before use.
• Mixing - Mix the dry ingredients thoroughly before adding water so that it is even throughout.
• Butter Usage - Do not exceed the mentioned amount to avoid crumbling of the seedai while frying. Also if butter is less the seedai will become too dry.
• Rolling - Roll gently into small balls without pressure for a smooth finish. Do not attempt to make bigger balls, for proper cooking inside make small balls slightly bigger than peas.
• Resting Time - Rest the rolled balls just for 5 minutes, not more, to avoid drying.
• Frying - Fry in small batches on medium heat for even cooking. Stay at a distance while frying, especially if you are new to seedai making. If your flame is high then your seedais will not cook evenly.
• Cooling - Soon after you take out the seedais from oil it will be soft, once cooled down it will become crispy. Let seedais cool completely before storing to retain crispness. This seedai takes longer time than the usual seedai takes so cook in medium flame for at least 8 minutes else your seedais will not be crispy.

Nutrition

Serving: 100g | Calories: 634kcal | Carbohydrates: 105g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 246mg | Potassium: 283mg | Fiber: 5g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 7mg

The post Maida Seedai Recipe appeared first on Sharmis Passions.

Rava Seedai is a variation of the traditional South Indian savory snack made by deep frying small balls of dough prepared with roasted rava, fried gram dal, coconut and spices. It's a crispy, crunchy treat perfect for snacking at any time of the day. This rava seedai recipe is a great alternative to the traditional rice flour seedai, especially when you don't have rice flour at hand. It is traditionally made for Gokulashtami festival.

This Rava Seedai recipe is a flavorful snack made with simple pantry ingredients. Its unique blend of spices makes it delicious. This recipe is often made during festive occasions or when you're craving something crispy to munch on. This recipe is perfect for you to share with your friends and family.

About Rava Seedai

Rava Seedai is a tasty South Indian snack made using rava (also called sooji or semolina). It's a twist on the traditional seedai, which is usually made with rice flour. In this version, roasted rava gives a slightly different flavor and texture. The recipe turns out super crispy and light, perfect for snacking.

This recipe is made with roasted rava, fried gram dal powder, coconut, butter, and a few basic spices. These are rolled into tiny balls and deep-fried. It has a nice balance of flavors. It's mildly spiced, has a gentle crunch, and feels very light while eating. The roasted coconut adds a lovely taste and aroma, making each bite more flavorful. You can even adjust the spice level to your liking, so it suits everyone at home.

This is a quick and easy recipe, the dough doesn't need any resting or fermenting time. This Rava Seedai is often made during festivals like Krishna Jayanthi or Gokulastami, you don't have to wait for a special day to make it. It's perfect as an evening snack with tea or coffee, and kids will love it too. 

Rava Seedai Ingredients

• Rava - This is the key ingredient, gives a crispy texture to the seedai.
• Fried gram (Pottukadalai) - Fried gram dal is made into a powder blended with sooji to make seedai which helps in giving a great texture
• Grated coconut, sesame seeds - Roasted coconut and sesame seeds add flavor and a slight crunch to the dish.
• Butter - Adds richness and helps dough to bring together.
• Hing (asafoetida) - Gives a nice aroma and enhances the flavor. Aids in digestion too.
• Cumin powder, pepper powder - Adds mild spice and heat to the seedai.
• Oil - You can use groundnut oil for deep frying.

Similar Recipes

• Uppu seedai
• Coconut seedai
• Sweet seedai
• Rava seedai
• Karupatti seedai

Why This Recipe Works

• This recipe can be made with simple pantry ingredients.
• It's an easy and quick recipe to prepare. 
• It has a crispy texture that stays fresh for days.
• You can easily customize spice level based on taste preference.
• Deep-frying gives it a golden brown, crispy exterior
• A great snack option for any occasion.

How to make Rava Seedai Step by Step

1.Take rava in your mixer and grind it to a fine powder. Set aside. Then add fried gram dal to mixer.

2.Grind it to a fine powder, Set aside. Dry roast coconut till slightly browned. In a mixing bowl add rava, fried and gram dal powders, butter, sesame seeds, cumin powder, pepper powder, roasted coconut. Mix well.

3.Add water little by little to form a dough, it will take only few tablespoon of water so be careful while adding. Let it rest for 30-45 minutes. Then pinch and make small balls and let it rest in a news paper. Repeat the process till the entire dough gets over. Set aside for 10 minutes. Meanwhile you can heat oil.

4.Once oil is heated drop few balls carefully, let it cook in low medium flame roll over to cook evenly. Once its golden brown take it out and drain in kitchen towel. Be at a safe distance to be more cautious.

Cool down and store in airtight container.

Expert Tips

• Rava - Use good quality rava, you can use fine rava for smoother dough. If you have bigger size then pulse it few times to make it fine.
• Dough consistency - Add water gradually to avoid runny dough. Dough should be soft and stiff to make balls smoothly. It takes very little water to form dough so add little by little like only 2-3 tablespoon water will be enough.
• Frying - Keep the oil at low-medium heat, avoid overcrowding the pan to ensure even cooking. Rava seedai cook faster so keep in low medium flame so that the inside is also cooked perfectly.
• Butter - Use room temperature butter for easier mixing.
• Flavor - Carefully roast the coconut and sesame seeds, it enhances the flavor and taste.
• Variation - You can add a pinch of red chili powder to make it spicy.

Serving and Storage

Rava Seedai is best served fresh. It pairs perfectly with tea or coffee. Serves as a best mid morning snack too.

Cool down completely before storing to retain crispness. You can store it in an airtight container. It can stay fresh for up to a week.

FAQS

1.Can I skip coconut?

Yes, you can skip it, but it does add a nice flavor and texture.

2.Is it okay to make without butter?

Butter helps to give seedai a melt in the mouth texture so I would not recommend skipping it..

3.How much water should I add to the dough?

Add water little by little, until the dough comes together - may be 2-3 tablespoon in total.

4.Can I fry the seedai in ghee instead of oil?

Yes, you can use ghee for a richer flavor.

5.How do I know when the seedai are perfectly fried?

The seedai should be golden brown and crispy on the outside. You'll notice the bubbling reduces once they're done.

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

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

📖 Recipe Card

Print

Rava Seedai Recipe

Rava Seedai is a variation of the traditional South Indian savory snack made by deep frying small balls of dough prepared with roasted rava, fried gram dal, coconut and spices. It's a crispy, crunchy treat perfect for snacking at any time of the day. This rava seedai recipe is a great alternative to the traditional rice flour seedai, especially when you don't have rice flour at hand. It is traditionally made for Gokulashtami festival.

Course Snack

Cuisine Indian

Keyword diwali recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, rava recipes, snack recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Calories 465kcal

Author Sharmilee J

Ingredients

• ½ cup rava
• 2 and ½ tablespoon chutney dal / fried gram
• 2 teaspoon grated coconut
• 2 teaspoon butter at room temperature
• ⅛ teaspoon hing
• ⅛ teaspoon jeera powder
• ⅛ teaspoon pepper powder
• 1 teaspoon sesame seeds
• salt to taste
• oil for deep frying

*Note : I used our regular upma rava

Instructions

• Take rava in your mixer and grind it to a fine powder. Set aside.
• Then add fried gram dal to mixer.
• Grind it to a fine powder, Set aside.
• Dry roast coconut till slightly browned.
• In a mixing bowl add rava, fried gram, butter, sesame seeds, jeera, pepper powder, roasted coconut. Mix well.
• Add water little by little to form a dough, it will take only few tablespoon of water so be careful while adding.
• Let it rest for 30-45mins.
• Then pinch and make small balls and let it rest in a news paper. Repeat the process till the entire dough gets over.
• Set aside for 10 minutes.
• Meanwhile you can heat oil.
• Once oil is heated drop few balls carefully, let it cook in low medium flame roll over to cook evenly.
• Once its golden brown take it out and drain in kitchen towel. Be at a safe distance to be more cautious.
• Cool down and store rava seedai in airtight container.

Notes

• Rava - Use good quality rava, you can use fine rava for smoother dough. If you have bigger size then pulse it few times to make it fine.
• Dough consistency - Add water gradually to avoid runny dough. Dough should be soft and stiff to make balls smoothly. It takes very little water to form dough so add little by little like only 2-3 tablespoon water will be enough.
• Frying - Keep the oil at low-medium heat, avoid overcrowding the pan to ensure even cooking. Rava seedai cook faster so keep in low medium flame so that the inside is also cooked perfectly.
• Butter - Use room temperature butter for easier mixing.
• Flavor - Carefully roast the coconut and sesame seeds, it enhances the flavor and taste.
• Variation - You can add a pinch of red chili powder to make it spicy.

Nutrition

Serving: 100g | Calories: 465kcal | Carbohydrates: 22g | Protein: 34g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 990mg | Potassium: 320mg | Fiber: 10g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg

The post Rava Seedai Recipe appeared first on Sharmis Passions.

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

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

About Aval Urundai

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

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

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

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

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

Similar Recipes

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

Aval Urundai Video

Aval Urundai Ingredients

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

How to make Aval Urundai Step by Step

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

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

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

4.Mix it well.

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

5.Aval urundai is ready!

6.Your aval urundais are ready!

Enjoy it!

Expert Tips

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

Serving and Storage

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

FAQS

1. Which aval is best for Aval Urundai?

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

2.Do I need to roast the aval?

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

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

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

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

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

📖 Recipe Card

Print

Aval Urundai Recipe

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

Course Snack

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 Balls

Calories 109kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

The post Aval Urundai Recipe appeared first on Sharmis Passions.

Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Rava Laddu is one of the popular sweets that you can make for any festival. It is a quick and easy to make sweet and is one of the first few sweets I learned to prepare. I should admit it came out perfect in my first try itself so it is so special to me. Do try this easy Rava Laddu and enjoy!

About Rava Laddu

Rava Laddu is sweet semolina balls made using semolina or rava or sooji along with sugar, ghee, cardamom powder and nuts. Rava Laddu is also popularly known as Suji ke Laddu. Rava Laddu is one of the delicious laddu that you can make for any festival especially Gokulashtami or Krishna Jayanthi.

Rava Laddu is made using rava or sooji(cream of wheat), sugar, ghee, cashewnuts and flavored with cardamom. Basically Rava Laddu is nothing but sweet sooji balls with nuts and flavors.

"Krishnar Jayanthi / Gokulashtami" - The festival I look forward each year. The little footprints drawn gives the home a divine look. In hindu customs, it is believed that the footprints drawn brings little krishna home. Rava Laddu is made for Gokulashtami or any festive occasions like Diwali etc.

There are many variations to this easy Rava Laddu but I am sharing my family recipe which is easy, quick to make and tastes delicious. This Rava laddu can be tried even by beginners, its so easy and not that tricky too.

This recipe is from my mother who is making it for the past 30 years and it is a no fail recipe that any one can try. Beginners are always scared to try sweet recipes because of the consistency but this sweet is quick and easy to make with no consistency checks.

Similar Recipes

• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Ragi Ladoo
• Rava Payasam | Sooji Kheer
• Aval Laddu | Poha Ladoo
• Rava Pongal

Rava Ladoo Video

Rava Laddu Ingredients

• Rava / Sooji / Semolina - I have used store bought semi fine rava (upma rava) for this recipe.
• Sugar - Traditionally white sugar is added for Rava Laddu. You can alternate sugar with jaggery powder, or brown sugar and make sure to increase the quantity accordingly.
• Ghee - Use homemade ghee for best aroma and flavour. If using store bought ghee make sure it is fresh for best taste.
• Nuts - I have used cashew nuts broken fried in ghee, you can add almonds, pistachios or even raisins based on your choice.
• Cardamom - The best flavour for rava laddu is from cardamom so use freshly powdered cardamom powder.

How to make Rava Laddu Step by Step

1.Heat 1 teaspoon ghee to a pan. We need ¼ cup ghee for this recipe so take 1 teaspoon ghee from it for roasting.

2.Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.

3.Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.

4.To a mixer jar add ¾ cup sugar along with 2 cardamom. I peeled the skin and added, you can add it as such with skin too.

5.Powder the sugar very fine, set aside in a bowl.

6.Then transfer roasted rava to the same mixer jar.

7.Grind it to a semi coarse mixture.

8.Transfer powdered rava and sugar to a mixing bowl.

9.Mix until it is combined well.

10.Heat ¼ cup ghee in a tadka pan - add 2 tablespoon broken cashews.

11.Fry until golden. Switch off and remove from flame.

12.Then add fried cashews along with ghee to the mixing bowl.

13.Mix everything together, by this time it will look like bread crumbs. First mix with a spatula as it will be hot.

14.Then with your fingers mix it well, break lumps if any.

15.Shape them into rounds balls by pressing tight. Press it tight and form balls. Repeat to finish.

16. Rava Laddus are ready.

Store in an airtight container.

Expert Tips

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Variations

• You can add half and half ghee and milk if you are looking for a low fat version. After the milk is added quickly form them into balls, don't let it dry. If its dried add few drops of ghee and form into balls.
• The ghee version keeps well even for a week but for the milk version the shelf life is very less consume it within a day or two.
• You can add 2 tablespoon desiccated coconut, saute in ghee for 2 minutes then add it. Add 1 tablespoon ghee extra if adding coconut.
• Add ½ teaspoon rose essence and few drops pink food color to make rose rava laddu. Likewise you can try with other flavors of your choice too.
• You can also add raisins fry and add it. You can add almonds along with cashews too.

Serving & Storage

Serve it as a snack along with tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Rava Laddu keeps well for about 2-3 days in room temperature.

FAQS

1.Why is my laddu breaking while shaping?

If there is no enough moisture content then the laddu may break. So add little more ghee and start shaping. Warm ghee helps laddu to hold its shape well.

2.Can I made rava laddu using jaggery / cane sugar?

Yes you can make rava laddu with jaggery or cane sugar but make sure to use organic variety which is free from impurities as we have to add it as such.

3.What type of pan is best suited for making rava laddu?

You can use any heavy bottomed flat based pan or kadai to roast rava. But make sure not to burn it and stir at regular intervals.

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

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

📖 Recipe Card

Print

Rava Laddu Recipe | Rava Ladoo Recipe

Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Course sweet

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, laddu, ladoo recipes, Rava Ladoo / Rava Laddu, rava recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 laddus

Calories 167kcal

Author Sharmilee J

Ingredients

• 1 cup rava
• ¾ cup sugar
• ¼ cup ghee melted
• 2 nos cardamom
• 2 tablespoon cashew nuts broken

Instructions

• Add rava to a kadai and dry roast it until nice aroma comes and it turns slightly golden. Take care not to brown them, turn off heat, keep aside and allow it to cool.
• Add 1 cup rava to the pan and dry roast it until nice aroma comes and it turns slightly golden. You can feel the aroma in the kitchen and that is the sign that rava is roasted well.
• Take care not to brown them, turn off heat, keep aside and allow it to cool. Immediately transfer it to a bowl to cool down.
• Powder the sugar very fine, set aside in a bowl. Then transfer roasted rava to the same mixer jar.
• Grind it to a semi coarse mixture. Transfer powdered rava and sugar to a mixing bowl and mix until it is combined well.
• Then add the fried cashews, cardamom powder. Add ghee.
• Mix everything together, by this time it will look like bread crumbs. With your hands form them into rounds balls by pressing tight.
• Press it tight and form balls. set aside. Store in airtight container.
• Enjoy Rava Laddu!

Video

Notes

• Choosing Sooji / Rava - Choose fine variety of semolina or rava or sooji preferably.
• Roasting Sooji - While roasting rava take care not to brown it, be very careful to turn over if not it might get browned at the bottom. Roast it well for 5-7 minutes stirring continuously. After roasting immediately transfer it to a bowl to cool down, do not let it in the pan itself as the heat of the pan might brown the rava.
• Grinding Sooji - The texture of rava should be slightly coarse else while eating it will not have the crunch and will not taste good. Also take care not to grind the rava too coarse else shaping will be difficult.
• Mixing - While mixing sooji and sugar, mix thoroughly so that the sugar is evenly distributed. Also add sugar only when rava is warm, if it is too hot then sugar will start melting making the mixture runny.
• Adding ghee - Do not add more ghee, it will make the laddu look dull and alter the taste. Also use homemade or fresh ghee for best flavor.
• Nuts - I have used chopped cashews, you can even use almonds, raisins too.
• Sugar - Adding ¾ cup sugar will be just perfect, it will taste a bit over sweet when you taste it just after making but will be perfect after few hrs.

Nutrition

Serving: 40g | Calories: 167kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 1mg

The post Rava Laddu Recipe (Rava Ladoo) appeared first on Sharmis Passions.

Gokulashtami Recipes or Krishna Jayanthi Recipes or Janmashtami Recipes collection featured here to make the festival exciting. It includes seedai, murukku, thattai, sweets, aval recipes etc. Gokulashtami also known as Krishna Jayanthi or Janmashtami marks the birthday of Lord Krishna.

We celebrate Gokulashtami by singing devotional songs, reciting slokas, fasting, praying together, preparing and sharing special food, night vigils, and visiting Krishna temples.

About Gokulashtami Recipes

We usually offer homemade butter, seedai and aval for Lord Krishna on this day as they are his most favorites. Before the culture of cake cutting cropped up on our birthdays, I believe we should have celebrated birthdays by following the tradition of cooking sweets and snacks on that day.

Here I have shared a collection of easy and traditional gokulashtami recipes - some recipes are very easy to prepare with step wise pictures. The collection includes sweets and savory snacks mostly south Indian varieties.

You can find a collection of gokulashtami recipes in this post which includes seedai recipes, aval recipes, home butter, murukku and variety of savory recipes etc. I suggest a grand celebration of this day, however, if the work keeps us busy & still we want to glorify Krishna on his day, just offer butter and sweet aval to Krishna which resembles his childhood sport of stealing butter from houses.

Similar Recipes

• Aval Urundai Recipe
• Rava Seedai Recipe
• Seedai Recipes | Seedai Recipes for Gokulashtami
• Aval Payasam | Poha Kheer
• Aval Paal Recipe (Milk Poha)

Gokulashtami 2026 Date

Gokulashtami is celebrated this year on 4th September 2026, Friday. Check the timing for celebration and enjoy the festival!

Gokulashtami Recipes Video

Gokulashtami marks the birth anniversary of Lord Krishna.We usually offer homemade butter and aval for Lord Krishna on the day as butter and aval are his most favourites. Janmashtami is celebrated for the birth of Hindu Lord Sri Krishna.

People in Tamil Nadu usually serve aval(poha) dishes and fresh homemade butter as neivedyam to Lord Krishna and draw footprints in houses. The foot print is drawn with a special homemade flour made into a batter and drawn with hands..

Gokulashtami Essentials

Gokulashtami Recipes

More Gokulashtami Recipes

Krishna's Arrival: Traditionally people draw footprints with a special homemade flour made into a batter in houses to symbolise Krishna's arrival at their homes. It is either drawn with hands or by immersing the kid's leg into the batter and make them walk. My memory cherishes of having my kids step on the batter and then guiding them to walk all the way from our entrance of the home to pooja room. Kids love doing this as this is the only time we happily allow having their mark on the floor!

Krishna's Evening: The festival is celebrated in the evening as Krishna was born at midnight amidst chaos. This evening marks the avathar of Lord Vishnu /incarnation of God to put an end to the evil. Some people observe fast on this day and eat only after the midnight puja. In some of the parts of India, after Krishna's midnight hour birth, statues of baby Krishna are washed and clothed, then placed in a cradle.

Little Krishna: Another interesting and unique feature of this festival is that we dress up our kids as Krishna / Radha and they visit neighbors & friends. At school, when my daughter had to dress up like Radha, for this day, her happiness (mine too) was no bounds! Oh! What a stress buster to shop and dress up kids in special attire! I guess this is applicable only for girls, as my boy made me sweat out when I had to dress him up like Krishna for this day at his school!

Maharashtra and some parts of India celebrate "Dahi handi" (like Uriyadi in Tamilnadu) - a sport to break earthen pots of dahi (curd / yoghurt) to symbolize Krishna's sport of stealing of butter! The pots are kept out of reach in heights and people build human pyramids to reach the height & break the pot amidst hurdles.

You can find a collection of popular gokulashtami recipes which includes seedai recipes, aval recipes, home butter, murukku recipes etc.

GOKULASHTAMI RECIPES FULL COLLECTION

Must try for Krishna Jayanthi

Uppu Seedai Recipe

Seedai is a crispy snack offered to Lord Krishna in the auspicious occasion of Gokulashtami. Uppu Seedai is the salt version of seedai, a crispy and crunchy delicious snack. Learn how to make Uppu Seedai Recipe with easy tips to avoid bursting of seedai.

Total time : 35 minutes minutes

Vella Seedai Recipe | Sweet Seedai Recipe

Vella Seedai is a crispy sweet snack made for Gokulashtami. Vella Seedai is also known as Sweet Seedai or Vella Cheedai. Sweet Seedai or Vella Seedai is easy to make and tastes delicious. Learn to make perfect Vellai Seedai Recipe with step by step pictures and video.

Total time : 25 minutes minutes

Sweet Appam Recipe

Sweet Appam is a delicious South Indian snack made using wheat flour. This sweet appams are popularly made for many festivals but can made for evening snack as well. Sweet Appam is instant and quick to make and tastes delicious. Learn to make Sweet Appam is with step by step pictures and video.

Total time : 25 minutes minutes

Thattai

Thattai is a tasty, crispy snack made for Indian festivals like Gokulashtami, Diwali etc. Thattai is made by flat rolling rice flour dough and frying them in kadai. Thattai Recipe presented in this post with step by step pictures & video.

Total time : 1 hour hour

Aval Nanachathu | Sweet Aval | Sweet Poha

Aval Nanachathu is a sweet snack made using flattened rice flakes with jaggery, ghee, coconut and cardamom powder. Aval Nanachathu or Sweet Aval is a no cook version very easy to make for any festivals especially Gokulashtami. Learn to make Aval Nanachathu with step by step pictures and video.

Total time : 10 minutes minutes

Kai Murukku

Kai Murukku is a tasty, traditional savoury snack made by swirling the murukku dough with hands instead of pressing through mould and then frying it. Kai Murukku is a treat for the evening tea time with a sweet and commonly made at home during Diwali, Krishna Jayanthi & special occasions.

Total time : 45 minutes minutes

Rava Laddu Recipe | Rava Ladoo Recipe

Rava Laddu is a popular Indian festive sweet made using rava, sugar, ghee, nuts and cardamom powder. Also popularly known as suji laddu, these are quick and easy to make perfect for even beginners to try. These rava laddus tastes so delicious, has a melt in the mouth texture with a slight crunch from rava and cashews.

Total time : 25 minutes minutes

Serving Suggestions

Birthdays are meant to be celebrated and hence make, eat and share bountiful! I trust savories never crossed the date of expiry at our homes - just in case if you are an exception, be sure to consume it in 3-4 days. Savories are the preferred snacks anytime. I also love relishing it with Sambar sadam, curd sadam or with meals when we get lazy or busy preparing subzi / curry and I bet most of you would have done it to.

FAQS

1.How do we celebrate Krishna Jayanthi / Gokulashtami at home?

We prepare 2-3 dishes (preferably Seedai and Aval / Rava Laddoo) in the afternoon. Draw footprints of Krishna from entrance of the home to the Pooja room - if you have toddlers at home, use their legs to draw footprint, else, fold the hand, place it vertically on the floor and place 5 small dots above it to draw the footprint. Gather all the family members late evening and do pooja with a Krishna Idol or photo! Relish the dishes and also share it with neighbors to make Krishna Jayanthi celebration just perfect!

2.What are the 3 important and easy recipes for Gokulashtami?

Seedai (a savory), Aval / Rava Urundai (sweet) and Appam (a snack)  and Murukku are easy, common and popular dishes for Gokulashtami.

3.How do you make the batter for drawing the kolam or footprint of Krishna at homes?

Take about a cup of rice flour and mix with an equal quantity of water. Blend it for a minute and batter is ready! Use a small piece of white cloth and drench in the watery flour mix to make it read for drawing the footprint. Though the traditional method is to soak raw rice for 2 hrs, grind it to batter and use it for drawing footprint.

4.When is Krishna Jayanthi 2026?

Krishna Jayanthi falls on 4th September, Friday. Check the timing for celebration with elders and enjoy the festival!

5.What are the recipes that I can prepare at the last minute?

Milk aval, curd aval, aval urundai needs no major pre preparations so you cna mmake it even at the last minute.

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

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

📖 Recipe Card

Print

Gokulashtami Recipes | Krishna Jayanthi Recipes

Gokulashtami Recipes or Krishna Jayanthi Recipes or Janmashtami Recipes collection featured here to make the festival exciting. It includes seedai, murukku, thattai, sweets, aval recipes etc. Gokulashtami also known as Krishna Jayanthi or Janmashtami marks the birthday of Lord Krishna.

Course Dessert

Cuisine Indian

Prep Time 2 hours hours

Cook Time 3 hours hours

Total Time 5 hours hours

Servings 4

Calories

Author Sharmilee J

Ingredients

• Uppu seedai
• Vella seedai
• Sweet aval
• Kai murukku
• Appam
• Thattai
• Aval Kesari
• Butter
• Butter murukku
• Rava Ladoo

Homemade Flours

• Rice flour
• Urad dal flour

Video

The post Gokulashtami Recipes | Krishna Jayanthi Recipes | Janmashtami Recipes appeared first on Sharmis Passions.

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.

About Besan Flour Murukku

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.

Similar Recipes

• Butter Murukku Recipe
• Onion Murukku
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Besan Ladoo Recipe (Besan Laddu)

Besan Flour Murukku Ingredients

• Besan Flour - I use besan flour as the base and it gives mild flavour to murukku. It combine well with rice flour to make light snack.
• Rice Flour - I use rice flour to make murukku light and crispy when frying. Rice flour help give nice texture and crunch.
• Butter - I add butter for richness and flavour to the dough. It make murukku taste better and add nice taste.
• Hot Oil - I add hot oil to the dough and rub well so butter spread evenly. Hot oil important for making dough smooth and easy to press.
• Sesame Seeds - I add sesame seeds for flavour and crunch throughout murukku. It add nice taste and texture.
• Salt - I add salt for seasoning and you can adjust to taste. Salt bring out flavour of the flour.
• Water - I add water little by little to make smooth dough. Don't add too much water at once, add gradually.
• Oil - I use oil for deep frying and it should be hot but not smoking. Right oil temperature important for crispy murukku.

How to make Besan Murukku Step by Step

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.

Expert Tips

• Sieve Flour Well - I sieve both the flour together to remove lumps and make them light. Sieving helps flour incorporate better with other ingredient.
• Rub Butter - I add hot oil and rub well so butter spread evenly in the flour. Even distribution of butter is for uniform taste.
• Dough Consistency - I mix well and gather to form smooth non sticky dough. If the dough is too crumbly then sprinkle little more water, if too loose then add flour.
• Right Oil Temperature - I heat oil in the kadai until hot but not smoking. Oil temperature is important because if too hot murukku burn and if too cool it become oily.
• Gentle Press - I start pressing the dough in ladle gently into preheated oil, it fall into oil on its own. You can keep 2 ladles and press so you alternate while frying.
• Fry Till Golden - I deep fry till golden brown or until the sizzle sound stop. 

Serving and Storage

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.

FAQS

1.How do I know murukku is crispy?

Murukku is crispy when it golden brown and sound stop, which mean water evaporate and it become crunchy inside.

2.Why does my murukku come out oily?

Oil temperature not right or you frying too long make it oily. Heat oil properly and fry just till golden, don't fry extra.

3.Can I make dough ahead?

You can first make the dough in morning and fry in the evening, but it is better to fry fresh. 

4.How long they stay fresh?

This murukku just stay crispy for a week if stored properly in an airtight container.

5.Can I adjust seasoning?

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.

📖 Recipe Card

Print

Besan Flour Murukku Recipe

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

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, murukku, rice flour recipes, savoury recipes, snack recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 20 Murukku

Calories 32kcal

Author Sharmilee J

Ingredients

• ½ cup besan flour
• ½ cup rice flour
• ¾ tablespoon butter
• 1 teaspoon hot oil
• 1 teaspoon sesame seeds
• salt to taste
• water as needed
• oil to deep fry

Instructions

• Measure both the flours and add it to sieve. Sieve well.
• Mix it with a spoon then add butter, salt, sesame seeds.
• Add hot oil to it and rub well for butter to spread evenly in the flour.
• Now add water little by little. Mix well and gather together.
• Gather to form a smooth non-sticky dough like this. Grease the murukku mould with oil, fill the dough till ¾th of the mould.
• 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 laddle so that the murukku falls into preheated oil. Fry in low medium flame
• 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 Besan Flour murukku ready for teatime.

Notes

• Sieve Flour Well - I sieve both the flour together to remove lumps and make them light. Sieving helps flour incorporate better with other ingredient.
• Rub Butter - I add hot oil and rub well so butter spread evenly in the flour. Even distribution of butter is for uniform taste.
• Dough Consistency - I mix well and gather to form smooth non sticky dough. If the dough is too crumbly then sprinkle little more water, if too loose then add flour.
• Right Oil Temperature - I heat oil in the kadai until hot but not smoking. Oil temperature is important because if too hot murukku burn and if too cool it become oily.
• Gentle Press - I start pressing the dough in ladle gently into preheated oil, it fall into oil on its own. You can keep 2 ladles and press so you alternate while frying.
• Fry Till Golden - I deep fry till golden brown or until the sizzle sound stop. 

Nutrition

Serving: 25g | Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 14IU | Calcium: 3mg | Iron: 0.2mg

The post Besan Flour Murukku | Kadalai Maavu Murukku appeared first on Sharmis Passions.

Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.

This is simple and easy to make in few minutes, it doesn't need much cooking at all. Each spoon has aval and milk flavour and fried cashews, coconut gives that needed crunch. This comes together quickly without requiring much effort and tastes so good. If you are looking for last minute snack to make Gokulashtami then this is just for you.

About Paal Aval

Paal Aval is quick and easy to make at home. It is nothing but aval with milk, condensed milk, jaggery, coconut, cashews, ghee and cardamom powder. You can enjoy aval in a different form and this recipe is easy to make.

Aval Paal  is a quick and easy to make sweet dish. If you are in the last minute preparations and do not want to try any complicated dishes for Krishna Jayanthi then this is for you.

The recipe is flexible and you can customise it according to your liking. Milk can be adjusted based on the consistency you want. Some people like more nuts for crunch while others prefer plain. You can use thick poha or thin poha, both works well. 

Aval paal idea is an inspiration from what amma makes for every Gokulashtami. She usually makes aval urundai  and sometimes this sweet snack. This has all kutty krishna's favourite items like ghee, aval, milk etc

I have grown up eating this snack not only for the festival but also as an after school snack. My mother makes it simple with raw cashews and coconut still it tastes so good with the full flavour of milk.

Similar Recipes

• Poha halwa
• Instant nei appam 
• Karthigai appam
• Thinai appam
• Wheatflour appam

Paal Aval Video

Aval Paal Ingredients

• Aval - I have used thick poha. Thick poha gives better texture and soak well in milk. However you can use thin poha too.
• Milk - Use thick full cream boiled milk.
• Condensed milk - is added for richness and to add sweetness.
• Ghee - is used for frying cashews and coconut.
• Cashews - is broken and fried in ghee until golden brown.
• Coconut - I added grated coconut and roasted until golden brown and added it.
• Jaggery - I used powdered jaggery for sweetness in the dish. You can adjust based on how sweet you like.
• Cardamom Powder - I used for flavour and aroma. It gives good taste, flavour and compliments the dish well.

How to make Aval Paal Step by Step

1.To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.

2.Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.

3.Whisk it well.

4.Let it come to a boil. Switch off and remove from flame.

5.Add ⅛ teaspoon cardamom powder.

6.Mix it well, Set aside.

7.To a mixing bowl add 1 ¼ cups thick aval.

8.Rinse it once and bring back. Add prepared milk to it.

9.Mix it well and let it soak for 10 minutes.

10.Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.

11.Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.

12.Add it to soaked aval.

13.Mix it well.

Paal aval is ready. Serve warm!

Expert Tips

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Serving and Storage

Serve Aval Paal warm and fresh for best taste. You can store in container for about one day, consume within for best flavour and texture.

FAQS

1.Can I use thin poha instead of thick?

Yes you can use thin poha if you have that. Soaking time will be short, just 5 minutes is enough.

2.Can I make it ahead?

Yes you can make it sometime before and serve warm. Just reheat gently before serving so the flavours blend well.

3.Can I skip nuts and coconut?

Yes you can skip cashews and add only coconut. Coconut alone gives nice flavour and texture.

4.How much milk should I add?

Add milk according to the consistency you want. If you like thick mixture add less milk, if you like it little runny then add more milk.

5.Can I use red aval?

Yes, red aval work really well for this recipe. Soak time may be slightly longer but texture turn out really good.

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

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

📖 Recipe Card

Print

Paal Aval Recipe (Milk Poha)

Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.

Course Dessert, Snack

Cuisine Indian

Keyword aval paal recipe, cardamom powder recipe, coconut recipes, janmashtami recipes, krishna jayanthi recipes, milk recipes, poha milk, poha recipes

Prep Time 1 hour hour 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 530kcal

Author Sharmilee J

Ingredients

• 1 ¼ cups aval
• ¾ cups milk
• 1 ½ tablespoon jaggery
• 2 ½ tablespoon condensed milk
• ⅛ teaspoon cardamom powder
• 1 tablespoon broken cashews
• 2 tablespoon grated coconut

Instructions

• To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.
• Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.Whisk it well.
• Whisk it well.
• Let it come to a boil. Switch off and remove from flame.
• Add ⅛ teaspoon cardamom powder.
• Mix it well, Set aside.
• To a mixing bowl add 1 ¼ cups thick aval.
• Rinse it once and bring back. Add prepared milk to it.
• Mix it well and let it soak for 10 minutes.
• Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.
• Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.
• Add it to soaked aval.
• Mix it well.

Video

Notes

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Nutrition

Serving: 125ml | Calories: 530kcal | Carbohydrates: 96g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 307mg | Fiber: 2g | Sugar: 20g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 145mg | Iron: 1mg

The post Paal Aval Recipe (Milk Poha) appeared first on Sharmis Passions.

Curd Seedai is a crispy, tasty savoury snack made by mixing rice flour with curd and shaping it into small balls, then deep frying them until crisp. Curd adds flavour to the seedai. These stay crisp for days and are satisfying to eat. 

This is simple and easy to make in about 30 minutes. It doesn't need much effort, just frying time. Each seedai is crunchy on the outside and light inside, and tastes better than regular seedai. You can make a big batch and store them for anytime snacking, or prepare ahead for special occasions.

About Curd Seedai

Curd Seedai is quick to make at home. It's rice flour mixed with curd instead of plain water with other ingredients. You can enjoy a different kind of seedai this way and it doesn't need much effort. It can be made ahead and stored, the flavours stay good, and it's one of those recipes people love to keep around.

The texture is crispy and crunchy from frying. The curd makes the dough softer and helps it puff up nicely in hot oil. Jeera and hing adds flavour without overpowering the snack. The outside turns golden brown and stays that way even after a few days in storage.

The recipe is flexible based on how you like it. Some people like to add roasted coconut, others skip it. Both work well and taste equally good. You can use the flour you have available, thick or thin poha can also work as substitutes.

I usually make this for special occasions when I want something homemade. My family finishes the whole batch quickly because they stay crispy and fresh. 

Curd Seedai Ingredients

• Rice Flour - I have used rice flour for the base of the seedai. You can use store bought idiyappam flour too if that is what you have.
• Urad Dal Flour - I use urad dal flour for flavour and texture. It help make the seedai crispy and add nice taste to the snack.
• Thick Curd - I used hung curd for leavening the dough. Curd make the seedai fluffy and help them puff up when fried without bursting.
• Jeera - I added jeera for savoury flavour throughout the seedai. It give light aromatic taste that complement the curd well.
• Hing - I used just a tiny pinch for flavour depth. It add savoury taste and help digest the fried snack.
• Butter - I added butter for richness and help bind ingredients. Butter make the seedai taste more delicious .
• Salt - I added salt for seasoning the snack. You can adjust based on how much salt you like.

How to make Curd Seedai Step by Step

1.Dry roast rice flour till it fumes slightly, Set aside. Now add urad dal flour and roast it the flour fumes a bit. Cool down completely then transfer to sieve.

2.Sieve well at least twice. Discard the coarse part. Now take hung curd.You can use thick curd too. As my  curd was a bit watery I hung it for 15 minutes then used it.

3.To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.

4.Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.

5.Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting. Let the seedais rest in the cloth for 10 minutes for the extra moisture to be absorbed.

6.For extra precaution : prick each seedai with a toothpick just a slight prick is enough. Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.

7.Fry in batches. Fry till it is golden brown in colour only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.

Cool down store and enjoy with tea. Crunchy seedais ready with the mild flavour of curd..yum!

Expert Tips

• Roasting and Sieving - I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying. 
• Dough Consistency - I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
• Rolling Balls - I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
• Frying Temperature - I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.

Serving and Storage

Serve Curd Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.

FAQS

1.Can I use store bought flour?

Yes you can use store bought rice flour and urad dal flour. Both work well, it just depend on what you have at home.

2.Why are my seedai bursting while frying?

Make sure you roast and sieve flour well before making dough. If dough is too tight or oil is too hot, seedai can burst. Prick gently with toothpick before frying.

3.Can I add coconut?

Yes you can add half teaspoon coconut to the dough. Roast it along with other flour and it give nice flavour to the seedai.

4.How long should I fry them?

Fry on low to medium flame until they are golden brown in color. This ensure they are cooked properly inside and crispy outside.

5.How long can I store them?

You can store in an airtight container for about one week. Consume within for best crispiness and flavour quality.

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

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

📖 Recipe Card

Print

Curd Seedai Recipe

Curd Seedai is a crispy, tasty savoury snack made by mixing rice flour with curd and shaping it into small balls, then deep frying them until crisp. The curd adds flavour to the seedai. These stay crisp for days and are satisfying to eat. 

Course Snack

Cuisine Indian

Keyword curd recipes, diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, seedai recipes, snack recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 180kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour / idiyappam flour store bought
• ½ teaspoon urad dal flour
• ¼ cup thick curd I used hung curd
• ½ teaspoon butter
• ¼ teaspoon jeera
• 1 tiny pinch hing
• salt to taste
• water as needed

Instructions

• Dry roast rice flour till it fumes slightly. Set aside.
• Now add urad dal flour and roast it the flour fumes a bit.
• Cool down completely then transfer to sieve. Sieve well. Discard the coarse part. Now take hung curd.
• To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.
• Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.
• Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.
• Let the seedais rest in the cloth for 10 mins for the extra moisture to be absorbed.
• For extra precaution : prick each seedai with a toothpick just a slight prick is enough.
• Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.
• Fry in batches. Fry till it is golden brown in color only then it will get cooked inside properly.
• Drain in a tissue, cool down then store in an airtight container. Enjoy Curd Seedai!

Notes

• Roasting and Sieving - I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying. 
• Dough Consistency - I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
• Rolling Balls - I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
• Frying Temperature - I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.

Nutrition

Serving: 75g | Calories: 180kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 1mg

The post Curd Seedai Recipe (Thayir Seedai) appeared first on Sharmis Passions.

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

This halwa takes a little time as milk has to cook down slowly, but the end result is worth the wait. Adding curd while cooking gives that grainy touch, and ghee adds the smooth finish. You can make it for festivals, small family treats or even when you want something traditional and comforting.

About Milk Halwa

Milk halwa is made by simmering milk until it becomes thick, then adding sugar, rava, curd, and ghee to get a rich taste and texture. The curd makes the milk split slightly giving it a grainy look, while ghee blends in and later starts oozing at the sides when it is ready. This slow process is what builds the flavor and perfect texture.

This sweet is liked in many parts of India, but each place makes it in their own way. Some add khoya for a quicker version but slow cooking milk gives more flavor. The texture is smooth with small grains and the taste is sweet but not heavy. The regional variations also add interesting twists in spices or nuts.

You can adjust the richness by adding more or less ghee, or use white sugar instead of cane sugar if you like a more white color halwa. For sweeter version, you can also add more sugar. This dessert is something I always like to make because it feels warm and traditional.

I usually make this milk halwa recipe for festivals or when guests come. It's one of those dishes that bring people together and makes celebrations happy. Milk Halwa can be prepared in very less time. I love thirattipal so when I was telling about this to my friend, she suggested me to try this Milk Halwa as this tastes just like thirattipaal or paalkova.

As gokulashtami is nearing thought to post this Milk Halwa. This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.

Paal Halwa Video

Milk Halwa Ingredients

• Full cream milk - I made this using full cream milk for a rich and creamy texture. You can use regular milk if you want but it won't come out as thick or rich. This is the main base of the halwa.
• Sugar - I have used white sugar for sweetness. You can use cane sugar or brown sugar too for a more healthy version.
• Sooji (semolina) - I have added sooji to help thicken the halwa. You can't skip this as it absorbs moisture and adds a bit of grainy texture which is nice.
• Curd - I used fresh curd to split the milk and get that grainy texture. This makes the halwa different from smooth milk sweets. If you don't have fresh curd, store-bought works fine too.
• Ghee - I made this with little ghee comparatively, add ghee little by little while cooking to make the halwa soft and glossy. It adds richness and good aroma.
• Cardamom powder - I have just added a small pinch for flavor and fragrance.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Badam halwa
• Thirattipaal
• Paalkova

How to make Milk Halwa Step by Step

1.Boil 2 cups full cream milk.

2.Simmer for 5 minutes.

3.Add 2 tablespoon rava(sooji).

4.Keep stirring to avoid lumps.

5.Cook until rava turns soft.

6.Now add ½ cup sugar.

7.Add 2 tablespoon thick curd.

8.Cook until it starts to thicken.

9.It will start to thicken so keep stirring. Cook in low medium flame.

10.Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.

11.Keep cooking, adding ghee in interval.

12.And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.

13.Leaves sides of the kadai.

14.Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.

15.Give a quick mix and switch off. After cooling down the texture will become more grainy.

Paal halwa is ready!

Expert Tips

• Simmer - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Serving and Storage

You can serve milk halwa warm or in room temperature. It taste nice as a dessert after lunch or dinner, and also as a sweet snack with tea or coffee. If you have any leftover halwa, keep it in a clean box and store in fridge for 3-4 days. You can warm it little before eating, or even eat it cold also.

FAQS

1.Can I skip curd?

No, curd is what gives the nice grainy texture. Without it, halwa will turn smooth.

2.Can I make this with khoya?

Yes, you can, but the cooking time will be less and taste will be little different.

3.Why my halwa is chewy?

This happens when it cooks too long after it already leaves the sides of the pan. So keep an eye and stop at the correct stage.

4.Can I use low-fat milk??

Yes, but it will make the halwa less rich and little dry.

5.Can I reduce ghee?

Yes, but adding enough ghee makes it more soft and tasty. Ghee adds richness and the texture will change if you reduce ghee.

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

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

📖 Recipe Card

Print

Milk Halwa Recipe | Paal Halwa Recipe

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, curd recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, halwa, milk recipes, sweet recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 494kcal

Author Sharmilee J

Ingredients

• 2 cups full fat milk
• ½ cup sugar
• ⅓ cup ghee
• 2 tablespoon sooji
• 2 tablespoon curd
• 3 tablespoon ghee
• ⅛ teaspoon cardamom powder

Instructions

• Boil 2 cups full cream milk.
• Simmer for 5 minutes.
• Add 2 tablespoon rava(sooji).
• Keep stirring to avoid lumps.
• Cook until rava turns soft.
• Now add ½ cup sugar.
• Add 2 tablespoon thick curd.
• Cook until it starts to thicken.
• It will start to thicken so keep stirring. Cook in low medium flame.
• Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
• Keep cooking, adding ghee in interval.
• And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
• Leaves sides of the kadai.
• Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
• Give a quick mix and switch off. After cooling down the texture will become more grainy.
• Paal halwa is ready!

Video

Notes

• Simmer slow - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Nutrition

Serving: 100g | Calories: 494kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 471mg | Fiber: 3g | Sugar: 45g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 318mg | Iron: 1mg

The post Milk Halwa Recipe | Paal Halwa Recipe appeared first on Sharmis Passions.