Badam Katli is a soft, rich sweet made by cooking powdered almonds along with sugar syrup till it turns into a smooth dough then cutting into pices. This recipe has mild nutty flavor from the almonds and the gentle sweetness makes it a sweet that almost everyone at home will enjoy without any fuss. Once you cut them into those thin diamond shapes, it gives that festival feeling instantly.

This sweet needs only few simple ingredients but still the taste comes out really good when made in the right way. It feels light, not too sugary, and has that soft melt-in-mouth feel which is the best part. Homemade version also tastes better most of the times, as you can adjust the sweetness and softness just the way you prefer.

About Badam Katli

Badam Katli is made by soaking almonds, peeling the skin and grinding it to a semi-fine powder. This almond powder is cooked with a plain sugar syrup till it all comes together into a smooth flexible dough. The flavor mainly comes from the almonds only, so even without adding many extra flavors it tastes already nice on its own.

The texture stays soft but slightly firm too. It should roll out smooth but not sticky, so it holds the shape neatly when you cut it. The sweetness remains mild which makes it good even for people who prefer light sweets. The natural pale cream color from almonds gives the katli a clean and neat look.

You can find many variations in different homes. Some add little ghee for more shine, while some add tiny bit of rose essence. Few also use milk while grinding but that reduces the shelf life. You can roll the dough thin for katli or keep it slightly thick and cut as barfi squares.

I usually make Badam Katli during festival month or when I want a simple sweet that still feels rich. I enjoy the part where you roll the dough between butter paper because it gives smooth finish. Even kids like this sweet because it is soft and not too sugary. Homemade version is always more fresh and tastes great too.

Badam Katli Ingredients

• Badam / Almonds - I have used whole almonds and soaked them to remove the skin. It gives soft nutty taste and blends easily into a powder. You can use store bought almond flour also if your mixer is not strong enough, but fresh almonds gives better flavor.
• Sugar - I used regular white sugar for this sweet. It melts fast and gives the right sweetness without making the katli heavy. You can add little more if you like sweeter version but I prefer mild sweetness.
• Water - I add water only for dissolving sugar. It helps form the syrup which later binds with the almond powder. Do not add extra water or the dough becomes too soft.
• Cardamom Powder - I just use a small pinch for light aroma, blends well with almond taste and gives mild fragrance.
• Ghee - I use for greasing the paper, it helps the dough prevent from sticking to the paper.
• Butter Paper - I have use this for rolling gives smooth finish. It makes the shaping part more easy and the dough spreads neat without giving small cracks.

Similar Recipes

• Milk powder burfi
• Coconut burfi
• Kaju Katli
• Bournvita burfi
• Carrot burfi

How to make Badam Katli Step by Step

1.Boil 1 cup water, when it starts to boil rigorously measure and add badams. Let it cook for 3 minutes. Switch off and rinse it in cold water.

2.Now remove the skin, it will easily peel off. You know who did it for me?! Yes mittu neatly peeled the skin for all the almonds. Measure your ingredients and keep it ready. If your are badams are refrigerated, then bring to room temperature and then proceed. Ensure your mixer is completely dry. Transfer badams to a mixer

3.Grind it to a semi fine powder. Don't overdo as the badams will leave out oil and the whole mixture will turn sticky. See my badam powder was this coarse. Set aside.

4.Take sugar in a thick bottomed kadai, Now add water. Stir in till sugar dissolves.

5.Then it starts to bubble up. Once the sugar completely dissolves and it starts to bubble up, add the badam mixture.

6.Keep stirring in low flame.

7.Add cardamom powder, keep stirring. Scrape the sides and keep cooking.

8.It will become dry and starts rolling like this. It should be like a flexible dough. The dough should be slightly dry, but should be soft and flexible so switch off accordingly. You can even try rolling a tiny ball, if it forms then that's the correct consistency. It took me around 12 minutes for forming the dough. Switch off and let it cool down for 5 minutes.

9.When its still warm, knead it well. If you feel the mixture is dry add ½ teaspoon ghee and then knead it. I didn't use as it was easy for me to gather and knead. Place the dough on a plate.

10.Now lay a butter paper over it, slightly apply ghee. Now start rolling with a chapathi roller to ¼ inch thick. And cut into diamonds.

11.First draw vertical lines then cross it to form diamond shapes. Now you have the liberty to enjoy the edge uneven pieces :)Now separate the pieces. I collected the extras, kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.

Cool down and store in airtight container.

Expert Tips

• Soaking - I usually soak almonds in hot water for few minutes so the skin peels off easily. This makes the powder smooth and prevents grainy texture.
• Grinding - I always grind in short pulses. If you grind too much the almonds release oil and become pasty, so better to keep it semi fine and little coarse.
• Sugar Syrup - I keep the flame low when making the syrup. It does not need any string consistency, only needs to dissolve completely and turn slightly thick.
• Dough Stage - I usually take small pinch from the pan and try rolling a tiny ball. If it forms without sticking too much, then the dough is ready to switch off.
• Kneading Warm Dough - I knead the dough when it is still warm as it becomes soft and flexible. If it turns dry, I just add half teaspoon ghee and knead again.
• Rolling Evenly - I roll between butter papers because it helps to spread evenly without cracks. It also gives smooth clean finish on top which looks neat.

Serving and Storage

Serve Badam Katli with any festive meal or simple evening tea. It pairs well with other sweets like laddu or kaju katli too. You can store leftover katli in airtight box for four to five days at room temperature.

If you want to keep longer, you can refrigerate but I usually prefer finishing it fresh as the taste stays better. When stacked properly it does not stick much and stays firm.

FAQS

1.Can I use almond flour?

Yes use almond flour. Just make sure it is fine and fresh so the dough comes smooth.

2.Why did my dough turn too sticky?

It usually means syrup cooked little less. You can put the mixture back on low flame and cook few minutes more.

3.Can I add saffron?

Yes you can add few strands soaked in warm milk. It gives light yellow shade and mild aroma.

4.Why did my katli break while cutting?

The dough may be too dry. You can knead with few drops ghee and roll again to fix it.

5.Can I use jaggery?

I don't suggest as it changes taste and texture. White sugar gives proper soft finish.

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

Tried this Badam Katli 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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Badam Katli Recipe | Badam Barfi Recipe

Badam Katli is a soft, rich sweet made by cooking powdered almonds along with sugar syrup till it turns into a smooth dough then cutting into pieces. This recipe has mild nutty flavor from the almonds and the gentle sweetness makes it a sweet that almost everyone at home will enjoy without any fuss. Once you cut them into those thin diamond shapes, it gives that festival feeling instantly.

Course sweets

Cuisine Indian

Keyword barfi, burfi, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, Festival, ghee recipes, sweet recipes, virtual diwali party

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 15 Barfis

Calories 40kcal

Author Sharmilee J

Ingredients

• ½ cup badam almonds
• ¼ cup sugar
• ¼ cup water
• melted ghee just for greasing

Instructions

• Boil 1 cup water, when it starts to boil rigorously measure and add badams. Let it cook for 3 minutes. Switch off and rinse it in cold water.
• Now remove the skin, it will easily peel off the badams.
• Measure your ingredients and keep it ready .Ensure your mixer is completely dry. Transfer badams to a mixer.
• Grind it to a semi fine powder. Don't overdo as the badams will leave out oil and the whole mixture will turn sticky. Badam powder should be coarse. Set aside.
• Take sugar in a thick bottomed kadai, now add water. Stir in till sugar dissolves.
• Then it starts to bubble up. Once the sugar completely dissolves and it starts to bubble up, add the badam mixture. Keep stirring in low flame.
• Add cardamom powder, keep stirring. Scrap the sides and keep cooking.
• It will become dry and starts rolling into a flexible dough.
• The dough should be slightly dry, but should be soft and flexible so switch off accordingly. You can even try rolling a tiny ball, if it forms then that's the correct consistency. It took me around 12 minutes for forming the dough.
• Switch off and let it cool down for 5 minutes.
• When its still warm, knead it well. If you feel the mixture is dry add ½ teaspoon ghee and then knead it. I didn't use as it was easy for me to gather and knead. Place the dough on a plate.
• Now lay a butter paper over it, slightly apply ghee. Now start rolling with a chapathi roller to ¼ inch thick. And cut into diamonds.
• First draw vertical lines then criss cross it to form diamond shapes. Now you have the liberty to enjoy the edge uneven pieces 🙂 Now separate the pieces.
• I collected the extras, kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.
• Cool down and store in airtight container. Enjoy Badam Katli / Badam Barfi!

Notes

• Soaking - I usually soak almonds in hot water for few minutes so the skin peels off easily. This makes the powder smooth and prevents grainy texture.
• Grinding - I always grind in short pulses. If you grind too much the almonds release oil and become pasty, so better to keep it semi fine and little coarse.
• Sugar Syrup - I keep the flame low when making the syrup. It does not need any string consistency, only needs to dissolve completely and turn slightly thick.
• Dough Stage - I usually take small pinch from the pan and try rolling a tiny ball. If it forms without sticking too much, then the dough is ready to switch off.
• Kneading Warm Dough - I knead the dough when it is still warm as it becomes soft and flexible. If it turns dry, I just add half teaspoon ghee and knead again.
• Rolling Evenly - I roll between butter papers because it helps to spread evenly without cracks. It also gives smooth clean finish on top which looks neat.

Nutrition

Serving: 25g | Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 0.3mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.05IU | Calcium: 13mg | Iron: 0.2mg

The post Badam Katli | Badam Barfi appeared first on Sharmis Passions.

Jalebi is a juicy sweet made by pouring a fermented maida batter into hot oil in concentric circles, frying it until crisp and dipping it inside sugar syrup. It is mostly made during festive seasons and special occasions. Sweet jalebi with syrup is perfect for celebration or even just a small treat at home. The smell of hot jalebi frying in oil itself makes you feel so happy.

This dessert is little tricky but really worth trying at home. The batter ferments overnight and gives that nice tangy flavor which is very special for jalebis. The sugar syrup coats each jalebi well making it soft inside and crisp outside. It is one of those sweets everyone likes, and honestly looks so pretty on the plate also.

About Jalebi

Jalebi is a sweet made using maida and little besan along with a hint of yogurt and baking powder. Then it is poured in hot oil in small concentric circles, fried until crisp and dunked straight into warm sugar syrup. You can add pinch of cardamom or saffron too for extra aroma.

The texture comes crispy outside and soft inside, almost falling in love the second you take one bite. The sugar syrup gives sweetness and that glossy look which makes jalebi very tempting. It is usually golden yellow in color and you can make plain or add saffron for more flavor.

The taste is sweet and little tangy because of fermentation, and that combo is really lovely for dessert lovers. Sometimes after sitting few minutes in syrup it actually tastes more tasty and juicy. Making jalebi takes some time but the result always feels worth it. The batter must be thick but still pourable, otherwise it won't hold shape.

I usually make jalebi during special days or whenever I feel like something celebratory at home. I love dipping it in warm syrup so it stays juicy. It is fun to make with family too, drawing circles in oil and watching them puff slightly, it gives that festive mood instantly.

Jalebi Ingredients

• Maida (all-purpose flour) - I use it for the batter, it gives soft inside and slightly chewy texture. You can mix little atta if you want mild wheat flavor.
• Besan flour - I add small amount to help batter hold shape and give little nutty flavor.
• Baking powder - I add a small pinch for slight puffiness while frying.
• Baking soda - Tiny pinch helps batter rise, gives crisp outer layer. Don't add more else batter becomes loose.
• Sour curd / yogurt - I add for fermentation and tangy flavor. It also helps batter get small bubbles after resting overnight.
• Water - I added lukewarm water little by little to get batter thick yet pourable. Too thin batter will not hold shape while making jalebi.
• Oil - I deep fry in heavy bottom pan, level enough to immerse jalebi. Can use ghee for richer taste.
• Sugar - I use it for making the syrup, it makes the jalebi sweet and little sticky. The syrup should be thick but not too much thick.
• For the syrup - I put a little yellow color or sometimes turmeric for getting the shade, saffron and cardamom for nice smell, and rose essence for light fragrance. Lemon juice helps the syrup from turning grainy.

Why This Recipe Works

• This makes crispy outside and soft inside jalebis.
• It's tangy from fermented batter and sweet from syrup.
• It has golden color and perfect shape make it look beautiful for occasions.
• It can be prepared in advance as batter ferments overnight.
• Simple ingredients but gives professional style sweet at home.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun

How to make Jalebi Step by Step

1.In a mixing bowl - take maida, besan flour, baking powder, baking soda, sour yogurt, mix it with a whisk.

2.Then add water little by little to form a thickish batter more like idli batter consistency.

3.It should be pourable but very thick, Add food color, mix it well, Make sure there are no lumps.

4.Cling wrap it and set aside for at least 12-15 hours or overnight preferably in a warm place. Next day morning if you check there will be small bubbles seen as shown. Mix well, when you mix  you can see the fermented batter, even the smell will be different. Set aside. It may be slightly runny the next day.

5.Take sugar in a pan - add water and saffron let it boil

6.When it forms a thick sticky syrup switch off, Add food color and rose essence.

7.Add lemon juice to prevent from crystallization. I added 2 teaspoon maida flour(do not add more) as I found the batter a bit runny, this step is purely optional, if your batter is thick you don't need to add flour. Now take a sauce bottle or zip lock or whichever is suitable for you.

8.Fill the sauce bottle with the batter. Check by drawing concentric circles on the batter itself, just for practice.

9.Heat oil in a flat heavy bottomed pan(the level of oil should be just right for the jalebis to immerse) - try pouring few drops it should rise immediately without sticking and changing color then the oil temperature is perfect. Now start drawing small concentric circles. Deep fry, turn over and cook on both sides until slightly golden and crisp. Drain for few seconds.

10.Immediately add it to the sugar syrup, dip it for few seconds, press it with a fork for the jalebis to dunk in, turn over and press again. Remove the jalebi from oil and immediately add it to get the syrup evenly coated put them in the sugar syrup. Remove and place it in a  plate. Then store. I got a big container full.

I love it when it still warm, juicy yummy jalebis!!!

Expert Tips

• Ferment batter - I keep batter in warm place overnight. Bubbles show it is ready and smell becomes slightly tangy.
• Batter consistency - Thick but pourable like idli batter. Too thin batter spreads and won't hold shape.
• Frying oil - I keep in low-medium flame works best. Test with few drops first, should rise without changing color quickly.
• Making shapes - I used thin-holed nozzle or sauce bottle. Draw small circles, do not overcrowd in pan or stick.
• Serving warm - I serve immediately after dipping in syrup. Leftover can keep at room temp or fridge, warm slightly before serving.

Serving and Storage

Serve jalebi warm or slightly cooled. Goes well alone or with rabri. Leftover jalebi can keep in airtight container at room temperature for few hours or in fridge. While serving again, warm little so syrup mixes back and jalebi stays soft inside.

FAQS

1.Can I skip food color?

Yes, jalebi will be pale. Can use pinch turmeric if you want golden color.

2.Can I make batter less hours?

Better to ferment 12 hours, else jalebi will not get tangy and bubbles.

3.Can I add more baking soda?

No, too much makes batter porous and jalebi loose.

4.Can I fry on high flame?

No, jalebi will burn outside and stay raw inside. Use low-medium flame.

5.Can I store in fridge?

Yes, airtight container 1-2 days. Warm slightly before serving.

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

Tried this Jalebi 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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Jalebi Recipe | Jilebi Recipe

Jalebi is a juicy sweet made by pouring a fermented maida batter into hot oil in concentric circles, frying it until crisp and dipping it inside sugar syrup. It is mostly made during festive seasons and special occasions. Sweet jalebi with syrup is perfect for celebration or even just a small treat at home. The smell of hot jalebi frying in oil itself makes you feel so happy.

Course sweets

Cuisine Indian

Keyword all purpose flour recipes, cardamom powder recipe, curd recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali snacks, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, maida recipes, North Indian, sweet recipes, virtual diwali party, yogurt recipes

Prep Time 12 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 12 hours hours 40 minutes minutes

Servings 25 Jalebi

Calories 52kcal

Author Sharmilee J

Ingredients

• 1 cup maida
• 2 tablespoon besan flour
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• 2 tablespoon sour curd
• few drops yellow food color
• luke warm water as required
• oil to fry
• 1 cup sugar
• ¾ cup water

For sugar syrup

• a tiny pinch cardamom powder
• few strands saffron
• one drop yellow food color
• 2 drops rose essence
• ½ teaspoon lemon juice

Instructions

Making Batter:

• In a mixing bowl - take maida, besan flour, baking powder, baking soda, sour yogurt, mix it with a whisk.
• Then add water little by little to form a thickish batter more like idli batter consistency.
• It should be pourable but very thick. Add food color, mix it well, make sure there are no lumps.
• Cling wrap it and set aside for at least 12-15 hours or overnight preferably in a warm place.
• Next day morning if you check there will be small bubbles seen. Mix well, when you mix  you can see the fermented batter, even the smell will be different. Set aside. It may be slightly runny the next day.

Making Sugar Syrup

• Take sugar in a pan - add water and saffron let it boil
• When it forms a thick sticky syrup switch off, add food color and rose essence.
• Add lemon juice to prevent from crystallization. I added 2 teaspoon maida flour (do not add more) as I found the batter a bit runny, this step is purely optional, if your batter is thick you don't need to add flour. Now take a sauce bottle or zip lock or whichever is suitable for you.

Making Jalebis:

• Fill the sauce bottle with the batter. Check by drawing concentric circles on the batter itself, just for practice.
• Heat oil in a flat heavy bottomed pan (the level of oil should be just right for the jalebis to immerse) - try pouring few drops it should rise immediately without sticking and changing color then the oil temperature is perfect.
• Now start making small concentric circles in oil with the batter. Deep fry, turn over and cook on both sides until slightly golden and crisp. Drain for few seconds.
• Immediately add it to the sugar syrup, dip it for few seconds, press it with a fork for the jalebis to dunk in, turn over and press again. 
• Remove the jalebi from oil and immediately add it to get the syrup evenly coated put them in the sugar syrup. Remove and place it in a  plate. Store in an air tight container. Enjoy Jalebi!

Notes

• Ferment batter - I keep batter in warm place overnight. Bubbles show it is ready and smell becomes slightly tangy.
• Batter consistency - Thick but pourable like idli batter. Too thin batter spreads and won't hold shape.
• Frying oil - I keep in low-medium flame works best. Test with few drops first, should rise without changing color quickly.
• Making shapes - I used thin-holed nozzle or sauce bottle. Draw small circles, do not overcrowd in pan or stick.
• Serving warm - I serve immediately after dipping in syrup. Leftover can keep at room temp or fridge, warm slightly before serving.

Nutrition

Serving: 25g | Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 0.2mg | Sodium: 11mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.05mg | Calcium: 6mg | Iron: 0.1mg

The post Jalebi Recipe | Jilebi Recipe appeared first on Sharmis Passions.

Sabudana Ladoo is a quite easy to make sweet made using simple ingredients. This has mild sweet taste and soft texture that melts in your mouth when you bite. These ladoos are perfect for festival time or even when you feel to make something quick and different. The small pearls of sago gives a light crunch and coconut adds nice flavor to it.

This is a lovely sweet to try when you run out of rice flour or regular ingredients for other ladoos. It takes less time and gives good quantity also. I like how ghee binds everything well and makes the ladoos smell so good. Each bite feels light, rich and full of flavor. You can make them easily in small batch too.

About Sabudana Ladoo

Sabudana Ladoo or Sago Laddu is a traditional Indian sweet but not very common compared to other ladoos. It is made by dry roasting sago till puffed and grinding it to powder. Then sugar, coconut and fried cashews are added along with melted ghee to form soft balls.

This ladoo has a nice aroma from roasted sago and ghee. The coconut in this recipe gives body and mild taste that balance the sweetness. Also cashews adds crunch and cardamom brings traditional smell. The best part is it stays soft even after few days because ghee keeps it moist. It is light and not very heavy to eat, so perfect for small snack or treat.

You can use desiccated or fresh coconut, anything you have at home works fine. Desiccated coconut gives longer shelf life while fresh ones gives little more flavor. It is important to roast sago in low flame patiently else it will remain hard inside. Once powdered and mixed, shaping ladoos is very easy.

I usually make this when I want something quick during festive season. I like to make small ladoos and serve with tea or just after meal. The texture is so unique from other sweets and my family also likes the mild taste. It stays good for few days so I keep few in jar always.

Sabudana Ladoo Ingredients

• Sabudana (Sago) - I added white sago, it turns crisp when roasted nicely. It gives light crunch and acts as main base for the ladoo. You can use small size sago so it roasts even without getting burnt.
• Sugar - I used normal white sugar and made it into fine powder for smooth texture. It gives mild sweetness and helps to bind all things together.
• Cardamom - I used one cardamom pod for light aroma. You can use cardamom powder also if you already have at home.
• Cashews - I fried few broken cashews in ghee and mixed. It gives crunchy bite and rich taste. You can add raisins or almonds too if you like some mix texture.
• Ghee - I melted ghee to bind the ladoo and make it shiny. Just add little by little while mixing so that the texture stays soft and not oily.
• Coconut - I added desiccated coconut for nice flavor and light aroma. You can also use fresh grated coconut if you like more rich taste and soft feel.

Why This Recipe Works

• This recipe is very easy and use few ingredients which are mostly available.
• Sago gives nice crisp bite and light nutty flavor after roasting.
• It does not need any sugar syrup or tricky cooking step.
• Ghee make the ladoos soft, aromatic and give rich taste.
• It stay fresh for many days and perfect during festival or for quick sweet craving.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo

How to make Sabudana Ladoo Step by Step

1.Dry roast sago in low flame.Roast until it becomes golden and puffs up a bit, it will take at least 20 minutes. You can see a closer look at this.

2.Cool down then transfer to a mixer jar. Powder it and transfer to a mixing bowl. Now add sugar and cardamom.

3.Powder it fine, transfer to mixing bowl, add desiccated coconut. Now add a teaspoon of ghee and fry broken cashews until golden brown, transfer to mixing bowl.

4.Mix well. Now add ghee little by little and keep mixing.

5.Mix it well with your hands, break the lumps and keep mixing. Start rolling balls. If you press like this.

6.it should hold together without falling. This is the right consistency. Form balls by holding tight. Shape all the ladoos and arrange it in a plate. Set aside for sometime then store in a clean container.

Keeps well for a week in room temperature itself.

Expert Tips

• Roast sago - I have roasted sago in low flame till it puffed slightly. This step is important else it will stay hard after grinding.
• Add ghee - I usually add melted ghee little by little while mixing. If you add all together it becomes too greasy.
• Powder fine - I have powdered sago and sugar separately to make it smooth. Coarse powder makes ladoo break easily.
• Mix by hand - I prefer mixing with hands to feel the texture and break any lumps before shaping ladoos.
• Shape while warm - I have noticed shaping becomes easier when mixture still little warm. Once it cools too much, it becomes dry.

Serving and Storage

Serve Sabudana Ladoo as sweet snack or after meal dessert. It goes well with a cup of tea also. Store the ladoos in airtight jar at room temperature. It stays good for about a week. If you are using fresh coconut, keep in fridge and use within 3 to 4 days.

FAQS

1.Can I use nylon sago?

No, I will not suggest nylon type. Use white regular sago as it roasts well and gives right texture.

2.Why my ladoos not holding shape?

It means mixture needs little more ghee. Add few drops warm ghee and try shaping again.

3.Can I use jaggery?

Yes, you can but melt and strain it before adding. The taste will change slightly.

4.Can I skip coconut?

Yes, you can skip or reduce it. Ladoo will still come good but flavor will be less rich.

5.How long it stays good?

If stored in dry container it stays good for one week. If using fresh coconut keep refrigerated and use soon.

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

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

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Sabudana Ladoo Recipe | Sago Laddu Recipe

Sabudana Ladoo is a quite easy to make sweet made using simple ingredients. This has mild sweet taste and soft texture that melts in your mouth when you bite. These ladoos are perfect for festival time or even when you feel to make something quick and different. The small pearls of sago gives a light crunch and coconut adds nice flavor to it.

Course Snack, sweet

Cuisine Indian

Keyword 30 mins recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, laddu, ladoo recipes, sabudana recipes, sago recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 ladoos

Calories 81kcal

Author Sharmilee J

Ingredients

• ½ cup sabudana
• ⅛ cup sugar
• 1 no cardamom
• 8 nos cashews broken
• ¼ cup melted ghee
• ½ cup desiccated / fresh coconut

Instructions

• Dry roast sago in low flame. Roast until it becomes golden and puffs up a bit, it will take at least 20 mins.
• Cool down then transfer to a mixer jar. Powder it and transfer to a mixing bowl.
• Now add sugar and cardamom.
• Powder it fine, transfer to mixing bowl. Add dessicated coconut
• Now add a teaspoon of ghee and fry broken cashews until golden brown, transfer to mixing bowl.
• Mix well. Now add ghee little by little and keep mixing.
• Mix it well with your hands, break the lumps and keep mixing. Start rolling balls.
• Form balls by holding tight. Shape all the ladoos and arrange it in a plate. Set aside for sometime then store in a clean container.
• Sago Laddu keeps well for a week in room temperature itself.

Notes

• Roast sago - I have roasted sago in low flame till it puffed slightly. This step is important else it will stay hard after grinding.
• Add ghee - I usually add melted ghee little by little while mixing. If you add all together it becomes too greasy.
• Powder fine - I have powdered sago and sugar separately to make it smooth. Coarse powder makes ladoo break easily.
• Mix by hand - I prefer mixing with hands to feel the texture and break any lumps before shaping ladoos.
• Shape while warm - I have noticed shaping becomes easier when mixture still little warm. Once it cools too much, it becomes dry.

Nutrition

Serving: 25g | Calories: 81kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 0.3mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 3g | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.2mg

The post Sabudana Ladoo | Sago Laddu appeared first on Sharmis Passions.

Beetroot Barfi is a quick burfi made using beetroot, coconut, sugar and ghee. It has soft texture and little chewy taste that feels rich. The natural color from beetroot makes it bright pink and very pretty to look. It is also little healthy as beetroot has iron and fiber which gives some goodness too.

This sweet is simple and easy to make, you just need few basic things that are mostly at home. It takes less than half hour and gives perfect result each time. I like how coconut gives mild sweetness and beetroot adds earthy flavor. The ghee makes it glossy and soft which melts so nicely when we eat.

About Beetroot Barfi

Beetroot Barfi is an easy sweet recipe which has lovely bright color without using any artificial color. The base is made with grated beetroot and coconut cooked together till it becomes thick. Sugar gives shine and ghee add richness to make texture soft. It is bit chewy and moist but not sticky, which make it delicious.

I have used just sugar and ghee to make it simple. Many add condensed milk or milk powder but I feel this version is more fresh and light. Beetroot gives natural sweetness so it needs less sugar also. The aroma of cardamom at the end makes it more pleasant and traditional.

You can try few changes also like adding few drops of rose essence or a spoon of milk while cooking if you want it more soft. Even some add nuts or dry fruits for bite. The color and texture depends on how much time we cook, so you need to stop at the right stage.

I usually make this for Diwali or when guests come. I love the color so much it looks so bright among other sweets. Also kids eat without any complaints as it tastes sweet and soft. I like it warm because it feels juicy and fresh at that time.

Beetroot Barfi Ingredients

• Beetroot - I used fresh beetroot for natural color. It is grated finely so it cooks evenly and gives smooth texture. You can use any small tender beetroot for better taste.
• Coconut - I grated coconut which gives mild flavor and make the barfi soft and thick. You can also use frozen.
• Sugar - This adds mild sweetness. You can adjust as per your taste or even try brown sugar also.
• Cashews - I have fried broken cashews in ghee to add small crunch. You can use almonds also or skip nuts if you like soft barfi.
• Ghee - I used homemade ghee which gives rich taste and glossy look. You can use store one also, it helps to avoid sticking while cooking.
• Cardamom Powder - I added for nice aroma and light flavor. You can also use rose essence or saffron if you want different flavor.

Why This Recipe Works

• This recipe is very simple and no need to check sugar syrup stage.
• It uses only basic ingredients which mostly available in kitchen.
• Beetroot gives bright natural color, so no need for any food color.
• Coconut and ghee gives rich soft texture and keeps it moist.
• It cooks very quick and perfect for festival or sudden sweet craving.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Coconut Burfi
• Bournvita Burfi

How to make Beetroot Burfi Step by Step

1.Peel off the skin, trim the edges and grate beetroot. Measure grated beets and set aside.

2.Now measure grated coconut, set aside. Now take ghee.

3.Grease a plate / tray with ghee and keep it ready. Now add beets and coconut, saute.

4.Saute till raw smell leaves, this will take at least 10 minutes in low flame. Now add sugar, the mixture will turn goey.

5.Add little ghee, roast the broken cashews till golden brown and keep aside. By now the mixture would have thickened. It will start coming together.

6.Keep stirring continuously in low flame, it will start to bubble at the edges. Look at the small bubbles at the edges.

7.Keep stirring for few more minutes, once it is thick and starts to leave the sides of the panic will also look little dry this is the perfect stage, Transfer the mixture to the tray, flatten it using a flat bottomed bowl.

8.Cut into squares when its still warm. Cool down completely then store it in airtight container.

I love it when it still warm, juicy yummy burfis!!!

Expert Tips

• Even cooking - I have used fine grater for beetroot, it helps to cook fast and mix smooth with coconut without lumps.
• Roast properly - I usually roast beetroot and coconut till raw smell leaves before adding sugar else it will taste little raw later.
• Do not overcook - I have noticed if you cook longer, the mixture turns dry and barfi becomes hard. Stop when it leaves sides of pan.
• Use thick pan - I have used heavy bottom pan to avoid burning. Keep flame low after sugar is added as it may stick soon.
• Cut when still warm - I usually mark pieces when the mixture is still warm. Once cold it gets firm and difficult to cut evenly.

Serving and Storage

Serve Beetroot Barfi warm or at room temperature. This goes well for Diwali, pooja or small family celebration. You can store in airtight container for 3 to 4 days. Keep in fridge for longer use. Before eating again, keep outside for few minutes so it turns soft again.

FAQS

1.Can I use dry coconut?

Yes you can use dry one, but soak it in little warm water first to make it soft before grinding.

2.Why my barfi turned hard?

Maybe you cooked it for too long. Next time take it off from flame once mixture start leaving the sides of pan.

3.Can I use jaggery?

Yes you can, it will give dark color and strong taste. But barfi may become little sticky in texture.

4.Can I skip ghee?

I will not suggest skipping it, because ghee give nice aroma and soft bite. You can reduce the amount little if you want.

5.How long it stays fresh?

It stay good for 3 days outside and around 5 days in fridge.

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

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

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Beetroot Barfi Recipe

Beetroot Barfi is a quick burfi made using beetroot, coconut, sugar and ghee. It has soft texture and little chewy taste that feels rich. The natural color from beetroot makes it bright pink and very pretty to look. It is also little healthy as beetroot has iron and fiber which gives some goodness too.

Course sweets

Cuisine Indian

Keyword barfi, burfi, cardamom powder recipe, coconut recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, sweet recipes, veg recipes, vegetable, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Barfis

Calories 130kcal

Author Sharmilee J

Ingredients

• ½ cup beetroot
• ½ cup coconut
• 1 cup sugar
• 1 tablespoon cashews broken
• ⅛ cup + 1 teaspoon ghee
• ¼ teaspoon cardamom powder

Instructions

• Peel off the skin, trim the edges and grate beetroot. Measure grated beets and set aside.
• Now measure grated coconut, set aside. Now take ghee.
• Grease a plate/tray with ghee and keep it ready.
• Now add beets & coconut and sauté.
• Sauté till raw smell leaves, this will take at least 10mins in low flame. Now add sugar, the mixture will turn gooey.
• Add little ghee, roast the broken cashews till golden brown and keep aside. By now the mixture would have thickened. It will start coming together.
• Keep stirring continuously in low flame, it will start to bubble at the edges. Look at the small bubbles at the edges.
• Keep stirring for few more mins, once it is thick and starts to leave the sides of the pan it will also look little dry this is the perfect stage.
• Transfer the mixture to the tray, flatten it using a flat bottomed bowl. Cut into squares when its still warm.
• Cool down completely then store it in airtight container. I love it when it still warm, juicy yummy Beetroot burfis!!!

Notes

• Even cooking - I have used fine grater for beetroot, it helps to cook fast and mix smooth with coconut without lumps.
• Roast properly - I usually roast beetroot and coconut till raw smell leaves before adding sugar else it will taste little raw later.
• Do not overcook - I have noticed if you cook longer, the mixture turns dry and barfi becomes hard. Stop when it leaves sides of pan.
• Use thick pan - I have used heavy bottom pan to avoid burning. Keep flame low after sugar is added as it may stick soon.
• Cut when still warm - I usually mark pieces when the mixture is still warm. Once cold it gets firm and difficult to cut evenly.

Nutrition

Serving: 25g | Calories: 130kcal | Carbohydrates: 22g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 7mg | Potassium: 44mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0.2mg

The post Beetroot Burfi Recipe appeared first on Sharmis Passions.

Jangri is a crispy and soft sweet that has a beautiful bright orange color and shiny look which makes it very eye catching on any festive table. It is made by squeezing a smooth urad dal batter into hot oil and soaking it in sugar syrup. This makes jangri crisp on the outside, more soft and chewy inside.

It has that light crunch when you bite and soon turns soft with the syrup sweetness. It is often prepared during family gatherings or special festivals when we wish to make something classic and beautiful. Though it looks difficult, with a bit of patience and right consistency it turns out really perfect.

About Jangri

Jangri is a very old South Indian sweet which many of us have grown up seeing in sweet shops displayed in glass cases. It is sometimes confused with jalebi but both are different in taste and ingredients. Jangri is made using urad dal batter while jalebi is made using maida and fermented batter.

The sugar syrup gives jangri its main sweetness, it should be slightly sticky and aromatic with rose essence or cardamom. The color is usually bright orange which looks beautiful and festive. The texture is soft, juicy and it stays like that for many hours if soaked properly.

Over time there are many small variations seen, some people add little rice flour for extra crispness, while some add ghee in syrup for more aroma. Few make them mini sized and some prefer the big round ones. The method remains almost same but what matters is the consistency of batter and syrup which decides the final result.

I usually prepare jangri when I have some relaxed weekend or when we plan a family get together. It takes little time and focus but it gives so much happiness to see those golden rings floating and soaking in syrup.

Jangri Ingredients

• Urad dal - I have used whole urad dal without skin, it gives the soft and fluffy texture for the batter. You can use split urad dal also but the batter may not be that smooth.
• Idli rice - I add little idli rice for giving slight crispness to jangri and to help it hold shape. You can skip it if you like more soft texture.
• Orange food color - I use this for giving that bright traditional color. You can skip or use natural food color like saffron water.
• Sugar - I add white sugar for the syrup, it gives a shiny glaze and light sweetness. You can try jaggery syrup version for a earthy taste.
• Rose essence - I add few drops in syrup to give a pleasant floral smell. You can use cardamom powder if you want more Indian touch.
• Lemon juice - I add to the syrup to stop crystallization and to keep syrup smooth. You can even use vinegar in very small amount.
• Oil - I have used refined oil for deep frying. You can mix little ghee for extra flavor and aroma.

Why This Recipe Works

• This recipe is simple once you understand the batter and syrup consistency.
• The jangris stay soft and juicy for long time as syrup coats evenly.
• You can control sweetness and color as per your preference.
• The urad dal gives perfect spongy and light texture inside.
• It is a nice sweet to prepare ahead and serve for any special meal or festival.

Similar Recipes

• Bread Halwa
• Badam Halwa
• Ragi Ladoo
• Rava Laddu
• Shahi Tukda

How to make Jangri Step by step

1.Rinse rice and urad dal twice, then soak for 2 hours.

2.Then grind it in a wet grinder with very little water. Grind it to a thick batter like medu vada batter. Scrape the sides every now and then. Grind it for atleast 30-40 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.

3.Look at the batter fluffy and smooth.Take it a mixing bowl, add salt and food color to it.Set aside.

4.In parallel make the sugar syrup - Take sugar in a wide bottomed pan ,add water to it and let it boil. When it becomes thick and sticky start checking for string consistency. When it is half string that is it will start to form 1 string but will not stand that is the stage we are looking for, switch off.

5.Add rose essence and food color.

6.Then add lemon juice, Set aside. The syrup will be sticky, it will thicken with time, to avoid crystallization we are adding lemon juice. Now get ready with your piping bag or zip lock cover or jangiri cloth. Amma gave this cloth but I was comfortable using zip lock only so used it.

7.Mix the batter well for the color and salt to be mixed evenly. Take a zip lock cover fill it with the batter, cut a small hole.

8.First I tried in a plate, it is not bad right?! Heat oil, oil temperature is very important it should not smoking hot, it should be hot. Squeeze and draw patterns, do not crowd much.

9.I used my paniyaram ladle to flip. You can use a skewer or wooden chopstick too .Flip over and cook. Deep fry till both sides are slightly crisp but color should not change. Drain and remove from oil.

10.Quickly add to warm syrup for 3-5 minutes for each batch, then drain and arrange it in a plate. Repeat the process till the entire batter finishes. Finally after all the jangiris are fried, you can pour the remaining syrup over the jangiris.

Enjoy!

Expert Tips

• Batter consistency - The batter should be thick but smooth, when dropped in water it should float. This is the key for good jangri.
• Oil temperature - Keep oil hot but not smoking. I usually lower flame while drawing the shapes and increase slightly while frying.
• Syrup texture - Make sure syrup is in half string consistency. If thick it will not soak properly, if thin jangri will turn soggy.
• Drawing shapes - If you are not confident, practice on plate first then try in oil. Even if shape is not perfect, taste will be the same.
• Soaking time - Keep each batch in syrup for 3 to 5 minutes. I turn them once or twice to let syrup absorb evenly.

Serving and Storage

Serve jangri as a sweet treat after meals or along with evening tea. It looks beautiful in serving plate and can also be packed as homemade gift. Store leftover jangri in a airtight container after it cool down fully. It stays good for 2 to 3 days in room temperature or you can keep in fridge for few more days. If kept in fridge, warm it little before serving to get that soft fresh taste again.

FAQS

1.Can I make jangri without food color?

Yes, you can use saffron or turmeric water for mild natural color, though the traditional bright orange look will be missing.

2.Why my jangri is not soft?

The syrup might have gone too thick or batter could be over beaten. Try using half string syrup next time.

3.Can I grind the batter in mixie instead of grinder?

Yes you can, but the texture may be little coarse. If using mixie, add few drops water at a time and grind patiently.

4.Can I make jangri a day before serving?

Yes you can prepare one day before and keep covered. It actually tastes better next day as syrup sets well.

5.Why my jangri lost shape in oil?

The batter may be loose or oil too hot. Make batter slightly thick and regulate flame while frying.

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

Tried this Jangri 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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Jangri Recipe | Jangiri Recipe

Jangri is a crispy and soft sweet that has a beautiful bright orange color and shiny look which makes it very eye catching on any festive table. It is made by squeezing a smooth urad dal batter into hot oil and soaking it in sugar syrup. This makes jangri crisp on the outside, more soft and chewy inside.

Course sweets

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali snacks, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, sweet recipes, virtual diwali party

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 25 jangiris

Calories 36kcal

Author Sharmilee J

Ingredients

• ½ cup whole urad dal
• ½ tablespoon idli rice
• a tiny pinch salt
• few drops orange food color

For the sugar syrup

• ¾ cup sugar
• ½ cup water
• few drops rose essence
• few drops orange food color
• ½ teaspoon lemon juice

Instructions

Making Jangri Batter:

• Rinse rice and urad dal twice, then soak for 2 hours. Then grind it in a wet grinder with very little water.
• Grind it to a thick batter like medu vada batter. Scrap the sides every now and then. Grind it for at least 30-40 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.
• Take it a mixing bowl, add salt and food color to it. set aside.

Making Sugar Syrup:

• Take sugar in a wide bottomed pan, add water to it and let it boil. When it becomes thick and sticky start checking for string consistency. When it is half string (that is it will start to form a string but will not stand), switch off.
• Add rose essence and food color. Then add lemon juice, set aside. The syrup will be sticky, it will thicken with time, to avoid crystallization we are adding lemon juice.

Making Jangri:

• Now get ready with your piping bag or zip lock cover or jangri cloth.
• Mix the batter well for the color and salt to be mixed evenly. Take a zip lock cover fill it with the batter, cut a small hole.
• Heat oil, oil temperature is very important it should not smoking hot, it should be hot. Squeeze and draw patterns, do not crowd much.
• I used my paniyaram ladle to flip. You can use a skewer or wooden chopstick too. Flip over and cook. Deep fry till both sides are slightly crisp but color should not change. Drain and remove from oil.
• Quickly add to warm syrup for 3-5 minutes for each batch, then drain and arrange it in a plate. Repeat the process till the entire batter finishes. Finally after all the jangiris are fried, you can pour the remaining syrup over the jangiris.
• Offer Jangris to God if you are making for Diwali and enjoy!

Notes

• Batter consistency - The batter should be thick but smooth, when dropped in water it should float. This is the key for good jangri.
• Oil temperature - Keep oil hot but not smoking. I usually lower flame while drawing the shapes and increase slightly while frying.
• Syrup texture - Make sure syrup is in half string consistency. If thick it will not soak properly, if thin jangri will turn soggy.
• Drawing shapes - If you are not confident, practice on plate first then try in oil. Even if shape is not perfect, taste will be the same.
• Soaking time - Keep each batch in syrup for 3 to 5 minutes. I turn them once or twice to let syrup absorb evenly.

Nutrition

Serving: 25g | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 6g | Vitamin A: 0.2IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg

The post Jangri Recipe | Jangiri Recipe appeared first on Sharmis Passions.

Sweet Sev, also known as Seeni Sev, is a light and crispy snack covered with thin sugar coating that makes it slightly crunchy and sweet in each bite. It is a simple and tasty sweet made using gram flour and rice flour, deep fried into thin golden strands and then mixed with sugar syrup. The whole process fills the kitchen with lovely aroma and gives that festive feel.

This sweet sev is mostly made during festivals and special family occasions, and it is liked by both kids and elders equally. It has that melt in mouth texture with sugar coating holding on each strand, giving nice crunch and sweetness together. The cardamom and dry ginger flavor adds small warmth which makes it more comforting and homely.

About Sweet Sev

Sweet Sev or Seeni Sev is a simple South Indian sweet that mix the crunchy taste of fried sev with sugar coating. The sev is first made by mixing gram flour and rice flour with hot oil which makes it crispy. Then it is fried golden and later tossed in sugar syrup that coat the sev evenly.

The texture of Sweet Sev is light, crispy and little sticky when just made, but turns fully crisp after cooling. It stays crunchy for many days if stored properly in airtight box. The small hint of cardamom and dry ginger powder gives nice traditional flavor that balance the sweetness.

The main step here is the sugar syrup consistency. It should reach hard ball stage, that means when you drop syrup in water, it form a hard ball without dissolving. This stage gives perfect coating to the sev. If syrup go little more thick, it make sev stick together, so this part needs bit careful watching.

Seeni Sev is my favorite. I love all sweet recipes especially when sweet murukku. Kovilpatti and Sattur are famous for this cheeni sev / seeni sev apart from kadala mittai. I don't really remember when I tasted seeni sev first but I loved it like anything that I finished half of it myself.

I usually make Sweet Sev on weekends or when guests visit home. It is one of those sweets that stay well for long time and go perfect with evening tea or coffee. It also looks very pretty when packed for gifting during festive time.

Sweet Sev Ingredients

• Besan Flour - I used gram flour as main base for sev. It gives nice golden color and crispy texture when fried. Always use fresh flour for better taste.
• Rice Flour - I added little rice flour to make sev more light and crunchy. You can use idiyappam flour also if you like same result.
• Hot Oil - I used few spoons of hot oil while mixing the dough. It gives that perfect crispness and helps sev absorb less oil while frying.
• Oil - I used refined oil for frying. Keep oil in medium heat to get even color and crisp texture. Too hot oil will brown sev fast but keep inside soft.
• Sugar - I used white sugar for syrup as it gives best coating. You can also use light brown sugar but color will come little darker.
• Cardamom Powder - It adds a nice smell and mild sweet flavor to the syrup. It add that perfect traditional touch to the sev.
• Dry Ginger Powder - Small pinch adds warmth and helps to balance sweetness. You can skip it if not available but it really gives nice taste.

Why This Recipe Works

• The sev stays crisp and light even after mixing with sugar syrup.
• The sugar syrup coating form thin crystal layer that shine and give small crunch.
• The combination of besan and rice flour gives perfect balance.
• It can be made easily at home with basic ingredients from kitchen.
• It store well for long time and perfect to make during festivals or holidays.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Sweet Sev Step by Step

1.In a mixing bowl - measure and add besan flour, rice flour along with required salt. Add hot oil to it.

2.Mix it well with your hands, then add water little by little

3.Gather together to form a non sticky dough like this. Shape it into a log and keep it ready. Fix your thenkuzhal murukku mold.

4.Now fill the murukku press with the dough, in parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature. Squeeze in circular motion, do not crowd, just 2 layers is enough.

5.Fry till golden and until shh sound ceases. Drain in tissue paper. Once it cools down, break it and set aside.

6.Take sugar in a pan,add water to it. Heat it up.

7.Add cardamom and dry grinder powder, keep cooking. Sugar will first dissolve then start to thicken up.

8.Keep a small plate of water and keep checking. When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a hard ball, this is the right consistency we want.

9.Switch off. Now add the broken sev and toss it well.

10.Toss it for a minute and leave it un disturbed, in few minutes sugar will be coated so beautifully. Cool down then store in airtight container.

Store in a dry jar.

Expert Tips

• Syrup Consistency - Always check syrup by dropping small bit in water. When it form hard ball and not dissolve, off the flame immediately. That gives perfect coating on sev.
• Dough Texture - Make dough soft and smooth, not tight. If it is too stiff, sev will break when pressing. Add water little by little till right texture.
• Oil Temperature - Keep oil medium hot always. Too hot oil will brown sev quick but make inside soft, too low heat will make it oily.
• Breaking the Sev - After frying, let sev cool fully before breaking to small pieces. This keep it crisp and clean.
• Mixing with Syrup - Once syrup reaches right stage, quickly add sev and toss nicely so it coat well. Do not stir too much later, just leave to set.

Serving and Storage

Serve Sweet Sev as light snack with evening tea or coffee, or enjoy anytime when craving sweet. It is also a nice sweet to gift during Diwali or festive days. Once sev cool completely, store in airtight box and keep in room temperature. It stays fresh and crispy for about one week or even more if handled properly.

FAQS

1.Can I use store bought sev for this recipe?

Yes you can, but homemade sev taste much better and has nice crisp texture that holds sugar perfectly.

2.Why my sev is not crispy?

Maybe oil was not hot enough or dough was tight. Always fry in medium hot oil to get right crispness.

3.How to fix sev that became too hard?

That happens when syrup becomes thick. Add one spoon water, heat again slightly and toss sev once more to make it soft again.

4.Can I use brown sugar?

Yes, you can use, but color will turn darker and taste will be more caramel like. Still it taste good.

5.How long does Sweet Sev stay fresh?

It stays good for around one week in airtight container. Keep it away from moisture else it may turn sticky.

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

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

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Sweet Sev Recipe | Seeni Sev Recipe

Sweet Sev, also known as Seeni Sev, is a light and crispy snack covered with thin sugar coating that makes it slightly crunchy and sweet in each bite. It is a simple and tasty sweet made using gram flour and rice flour, deep fried into thin golden strands and then mixed with sugar syrup. The whole process fills the kitchen with lovely aroma and gives that festive feel.

Course Snack

Cuisine Indian

Keyword cardamom powder recipe, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali snacks, diwali snacks recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, rice flour recipes, sev, sweet recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 cups

Calories 469kcal

Author Sharmilee J

Ingredients

• ½ cup besan flour
• ⅛ cup rice flour / idiyappam flour
• 2 tablespoon hot oil
• oil to deep fry
• salt to taste

To make sugar syrup

• ½ cup sugar
• ¼ cup water
• ⅛ teaspoon cardamom powder
• 1 pinch dry ginger powder

Instructions

Making Sev:

• In a mixing bowl - measure and add besan flour, rice flour along with required salt. Add hot oil to it.
• Mix it well with your hands, then add water little by little.
• Gather together to form a non sticky dough. Shape it into a log and keep it ready.
• Fix your thenkuzhal murukku mold and fill the murukku press with the dough.
• In parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.
• Squeeze the press in circular motion, do not crowd, just 2 layers is enough.
• Fry till golden and until shh sound ceases. Drain in tissue paper. Once it cools down, break it and set aside.

Making Sugar Syrup:

• Take sugar in a pan, add water to it. Heat it up.
• Add cardamom and dry grinder powder, keep cooking. Sugar will first dissolve then start to thicken up.
• Keep a small plate of water and keep checking. When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a ball, it will form a little loose ball, this is the right consistency we want.Switch off.

Making Sweet Sev:

• Now add the broken sev and toss it well.
• Toss it for a minute and leave it undisturbed, in few mins sugar will be coated so beautifully. Cool down then store in airtight container.
• Offer Seeni Sev to God and enjoy!

Notes

• Syrup Consistency - Always check syrup by dropping small bit in water. When it form hard ball and not dissolve, off the flame immediately. That gives perfect coating on sev.
• Dough Texture - Make dough soft and smooth, not tight. If it is too stiff, sev will break when pressing. Add water little by little till right texture.
• Oil Temperature - Keep oil medium hot always. Too hot oil will brown sev quick but make inside soft, too low heat will make it oily.
• Breaking the Sev - After frying, let sev cool fully before breaking to small pieces. This keep it crisp and clean.
• Mixing with Syrup - Once syrup reaches right stage, quickly add sev and toss nicely so it coat well. Do not stir too much later, just leave to set.

Nutrition

Serving: 125g | Calories: 469kcal | Carbohydrates: 75g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 21mg | Potassium: 264mg | Fiber: 4g | Sugar: 53g | Vitamin A: 12IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 2mg

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Adhirasam is a famous South Indian sweet that is crispy on the outside and soft inside with nice rich taste of jaggery and rice flour. Adirasam is a popular & traditional sweet of South India commonly during Diwali and special occasions. Usually it is prepared during festivals and special days as it stays good for few days and even taste better after one day.

The process of making Adhirasam may look bit tricky in beginning, but once the jaggery syrup comes right, everything else become easy. The smell of jaggery and rice flour frying in oil just fills the whole kitchen with aroma. I love that golden brown color and the soft inside that comes when fried slowly in low flame.

About Adhirasam

Adhirasam is one of the traditional sweets made in South India, prepared mainly with raw rice and jaggery. The rice is soaked, dried slightly and ground into semi fine flour which has small coarse bits. This fresh rice flour mixed with jaggery syrup gives a soft dough that has lovely aroma and taste.

The dough is usually kept overnight for resting which helps to ferment a bit and make it perfect for frying. The most important part in Adhirasam is the jaggery syrup consistency. It should reach soft ball stage, means when dropped in water it should form a loose ball. This gives perfect chewy and soft texture to the sweet.

The flavor of Adhirasam is rich and earthy with cardamom and sesame seeds giving small crunch in between. The outside turns crisp while the inner stay soft and melt in mouth. The dough can be kept for few days and fried fresh whenever needed. Some people also add bit of dry ginger powder or small grated coconut for extra flavor.

I mostly make Adhirasam during family occasions or when I feel like making some traditional sweet at home. It always give a nice satisfaction and remind me of old times whenever I make it fresh and see it puff up in oil.

Adhirasam Ingredients

• Raw Rice - I used maavu pacha arisi which is soaked and ground fresh at home. It gives that perfect slightly coarse texture which we cannot get from store bought flour.
• Jaggery - I used dark jaggery called paagu vellam that gives rich color and deep taste. If you do not have dark one, you can use light yellow jaggery but the flavor will be mild.
• Cardamom - I added crushed cardamom for sweet aroma and that small traditional touch.
• Sesame Seeds - It gives nice nutty smell and small crunch in every bite. Usually white sesame is used but you can use black also if that is what you have.
• Ghee - I added little ghee to make the dough glossy and give lovely smell. You can use oil instead if you want to reduce richness.
• Oil - I used refined oil for frying the Adhirasams. Adding one spoon of ghee in it give extra good flavor. Always fry in medium flame to get even golden color and soft inside.

Similar Recipes

• Boondi Ladoo
• Ragi Ladoo
• Badam Halwa
• Wheat Halwa
• Carrot halwa

How to make Adhirasam Step by Step

1.I used paagu velam. First crush jaggery, measure and take it in a pan. Add water to it

2.I use my potato masher to crush it. Heat it up, once jaggery is dissolved strain and set aside.

3.Now measure and take raw rice. First rinse it once, then transfer to a bowl, add water till immersing level. Soak for at least 2 hours. After 2 hours spread it in a cloth and set aside for 30 minutes.

4.The rice should still have moisture content in it, when you press it with your hands it will stick like this. Now transfer it to a mixer jar and grind it to a semi fine powder. It should not be very fine like store bought flour, it should be slightly coarse.

5.Now transfer this to a sieve then sieve it. Do not discard the coarse particles, grind it again and then sieve. Now take the flour, add sesame seeds and cardamom powder to it.

6.Mix well and keep it covered and set aside. Now take jaggery syrup in a pan and heat it up. Keep stirring until it is thick.

7.Keep checking the syrup by poring it on a plate containing water. First the syrup will dissolve in water when poured. At one stage when add few drops of the syrup it will not get dissolved in water it will stand still like this. Now gather it with your hands, it will form a loose ball more like a jelly. This is soft ball consistency, it will easily slide from our hands, yes this is the right stage we are looking for. If you pass this stage, the ball will become hard and your athirasams will become hard.

8.Immediately switch off (we are doing this to avoid the syrup from passing to next stage). I reserved a tablespoon of jaggery syrup alone. Now add the flour and keep mixing.

9.Mix it well without any lumps.It will be a little loose. I formed a ball but it went flat in few minutes. Now transfer to a airtight container and set aside for a day in room temperature. You can keep this dough for about a week. But after 1 day keep refrigerated if you are planning to make athirasams later

10.This is how tight it was the next day. Add a  teaspoon of ghee and knead it once. Then pinch and roll into lemon sized balls.

11.I got 9 balls and 1  tiny ball which I used for testing. Now take banana leaf / polythene sheet, grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick. Heat oil(enough for the athirasams to immerse fully) in a kadai in parallel.

12.You can see how thick it is in this pic. Oil should not be fuming hot, lower the flame when you drop the athirasam as it will get cooked quickly. Carefully drop one athirasam, it will first float on top.

13.Then slowly it will puff up, carefully flip over and cook in low flame till reddish brown on both the sides. Do not cook in high flame.

14.Press it with a ladle to drain excess oil, Then drain in tissue paper.

Serve with tea.

Expert Tips

• Rice Flour Texture - I usually grind the rice when it still has little moisture. This helps to get semi fine flour which gives good texture to Adhirasam.
• Jaggery Syrup Stage - Always check syrup in water to see if it forms soft ball. Once you reach that stage switch off immediately to avoid overcooking.
• Resting the Dough - The dough must rest overnight. It becomes tighter and easier to shape it next day.
• Frying Temperature - Keep the flame low to medium. If the oil is hot, Adhirasam will quickly brown outside and still uncooked inside.
• Dough - If the dough becomes too tight next day, I usually add a few drops of hot water or ghee and knead it softly before shaping.

Serving and Storage

Serve Adhirasam warm or just at room temperature with a cup of hot tea or coffee. It is perfect sweet for festivals or small family get-togethers as it stays good for few days easily. Once the Adhirasams are cooled fully, store them in airtight box. The dough can be kept in fridge for almost a week. Always bring it to room temperature before frying again, else it may turn hard.

FAQS

1.Can I use readymade flour?

You can try but the texture will not come same. Freshly ground rice flour with slight coarse feel gives best taste and softness.

2.My Adhirasam turned hard, why?

That mostly happen if jaggery syrup goes little beyond soft ball stage. Always check the syrup in water carefully before mixing.

3.Can I store the dough?

Yes, you can keep the dough in fridge for about one week. Just let it come to room temperature before making again.

4.Can I fry in ghee?

Yes you can, but use half ghee and half oil. Only ghee will make it very heavy and dark in color.

5.Why should I rest the dough overnight?

Resting time help the dough become firm and improve the texture after frying. It also make the flavor blend well and give soft inside.

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

Tried this Adirasam 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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Adhirasam | Athirasam Recipe

Adhirasam is a famous South Indian sweet that is crispy on the outside and soft inside with nice rich taste of jaggery and rice flour. Adirasam is a popular & traditional sweet of South India commonly during Diwali and special occasions. Usually it is prepared during festivals and special days as it stays good for few days and even taste better after one day.

Course sweet

Cuisine Indian

Keyword adhirasam, chettinad, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, Rice, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

1 day day

Total Time 20 minutes minutes

Servings 12 Adhirasams

Calories 113kcal

Author Sharmilee J

Ingredients

• 1 cup raw rice
• ¾ cup jaggery powdered
• ½ cup water
• 1 no cardamom crushed
• ½ teaspoon sesame seeds
• 1 teaspoon ghee
• oil for deep frying

Instructions

• I used paagu velam (jaggery). First crush jaggery, measure and take it in a pan. Add water to it. I use my potato masher to crush it.
• Heat it up, once jaggery is dissolved strain and set aside.
• Now measure and take raw rice. First rinse it once, then transfer to a bowl, add water till immersing level. Soak for at least 2 hrs.
• After 2 hours spread it in a cloth and set aside for 30mins.
• The rice should still have moisture content in it, when you press it with your hands it will stick. Now transfer it to a mixer jar and grind it to a semi fine powder. It should not be very fine like store bought flour, it should be slightly coarse.
• Now transfer this to a siever then sieve it. Do not discard the coarse particles, grind it again and then sieve.
• Now take the flour, add sesame seeds and cardamom powder to it.
• Mix well and keep it covered, and set aside.
• Now take jaggery syrup in a pan and heat it up. Keep stirring until it is thick.
• Keep checking the syrup by pouring it on a plate containing water. First the syrup will dissolve in water when poured. At one stage when add few drops of the syrup it will not get dissolved in water it will stand still.
• Now gather it with your hands, it will form a loose ball more like a jelly. This is soft ball consistency, it will easily slide from our hands, yes this is the right stage we are looking for. If you pass this stage, the ball will become hard and your athirasams will become hard.
• Immediately switch off (we are doing this to avoid the syrup from passing to next stage). I reserved a tablespoon of jaggery syrup alone. Now add the flour and keep mixing.
• Mix it well without any lumps. It will be a little loose. I formed a ball but it went flat in few mins. Now transfer to a airtight container and set aside for a day in room temperature. You can keep this dough for about a week. But after 1 day keep refrigerated if you are planning to make athirasams later.
• The next day when you observe the dough becomes tight. Add a  teaspoon of ghee and knead it once. Then pinch and roll into lemon sized balls.
• I got 9 balls and 1  tiny ball which I used for testing 😉 Now take banana leaf / polythene sheet, grease it with little oil / ghee, take a ball keep on the banana leaf and flatten it with your fingers, it should be slightly thick.
• Heat oil (enough for the athirasams to immerse fully) in a kadai in parallel. Oil should not be fuming hot, lower the flame when you drop the athirasam as it will get cooked quickly.
• Carefully drop one athirasam, it will first float on top.
• Then slowly it will puff up, carefully flip over and cook in low flame till reddish brown on both the sides. Do not cook in high flame.
• Press it with a ladle to drain excess oil, then drain in tissue paper.
• Serve Athirasam with tea.

Notes

• Rice Flour Texture - I usually grind the rice when it still has little moisture. This helps to get semi fine flour which gives good texture to Adhirasam.
• Jaggery Syrup Stage - Always check syrup in water to see if it forms soft ball. Once you reach that stage switch off immediately to avoid overcooking.
• Resting the Dough - The dough must rest overnight. It becomes tighter and easier to shape it next day.
• Frying Temperature - Keep the flame low to medium. If the oil is hot, Adhirasam will quickly brown outside and still uncooked inside.
• Dough - If the dough becomes too tight next day, I usually add a few drops of hot water or ghee and knead it softly before shaping.

Nutrition

Serving: 25g | Calories: 113kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 0.01IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.3mg

The post Adirasam | Adhirasam appeared first on Sharmis Passions.

Milk Powder Gulab Jamun is one of the easiest sweets to make when sudden guests arrive or festival vibe hits home. It looks rich and tastes almost same like the traditional khoya jamun. Soft balls made from milk powder dough are fried until golden brown and soaked in sugar syrup. Every bite just melts inside the mouth with that sweet milky flavor.

You do not need to run behind khoya or condensed milk. Just simple ingredients from the kitchen, few steps and you get perfect Gulab Jamuns that look and taste same like bakery ones. When warm jamuns soak in syrup, it feels like magic happening in pot. I have been making this version quite often as it saves time and gives that authentic feel.

About Milk Powder Gulab Jamun

Milk Powder Gulab Jamun is a delicious alternate made using milk powder, ghee, little maida and rava. The dough is formed soft, fried slowly till golden brown and then soaked in light sugar syrup. The texture comes very soft and juicy if you follow the right steps.

Many of us hesitate to make Gulab Jamun at home thinking it is complicated, but honestly it is not. The trick is in getting the dough right and controlling oil temperature. I have spoiled few batches in early days but once I learnt the right flame and syrup consistency, it became my favorite sweet to make at home.

The sugar syrup is made with sugar, saffron and little rose essence which gives it mild fragrance. The jamuns soak beautifully if the syrup is warm when we drop them in. I always give 2 to 3 hours resting time so that every jamun become soft inside. The best part is it stays soft even next day when reheated slightly.

I still remember my first successful batch, I was so happy that I shared it with neighbors immediately. Now it has become a regular sweet during Diwali or any celebration.

Milk Powder Gulab Jamun Ingredients

• Milk powder - I have used one cup milk powder for this. It gives the main body and soft milky taste to the jamuns. You can use any good brand, it will work fine.
• Ghee - I used homemade ghee, it gives nice aroma and rich flavor to the dough. You can also use store bought one if you like, but homemade always taste more better.
• Oil - I add little oil along with ghee so that the dough stays soft and not dry after frying. You can use any cooking oil which has no strong smell.
• Fine sooji (rava) - I use fine sooji as it gives light texture and helps jamuns to hold shape well. You should always soak it before adding to dough.
• Maida (plain flour) - I add little maida as binding agent which gives smooth finish. If you skip it, jamuns may break while frying in oil.
• Baking powder - I always add just a small pinch, it helps to make jamuns soft and fluffy. You should not add more else it changes taste.
• Milk - I use milk to bring the dough together. Add little at a time, only till it gathers nicely, not too much.
• Sugar - I use white sugar for making syrup. It gives clear syrup and perfect sweetness that balance well.
• Saffron - I add few strands for nice color and beautiful smell to syrup. It is optional but gives lovely touch.
• Rose essence - I like to add few drops at the end, it gives very nice flavor that lift up the whole sweet. You can skip if you not prefer strong smell.
• Oil (for frying) - I use fresh oil and always fry in medium low flame so jamuns get even brown color.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Dry Jamun

How to make Milk Powder Jamun Step by Step

1.Take sooji/rava in bowl, add water to it and keep aside for 10 minutes

2.In a mixing bowl - add milk powder, ghee and oil

3.Mix well with your fingers, don't use your, don't knead just mix with your finger tips for even distribution of oil and ghee. Now add maida.

4.Then soaked rava, baking powder.

5.Now again mix well with your fingers, Now add a tablespoon of milk first if it gathers then don't add more. Else add another tablespoon .

6.Gather to form a sticky dough, Now keep covered with a cloth for 10 minutes. After 10mins you will have a dough like this.

7.To make the sugar syrup : Take sugar, water and saffron in a pan mix well. Then heat it up and let it boil for at least 10-12 minutes in medium flame. It may take some time so meanwhile you can continue making the jamun balls. Stir the syrup in between. When the sugar syrup starts turning sticky switch off.

8.The syrup should be sticky and the consistency should look like oil, add rose essence and Switch off and set aside. Now roughly pinch the dough and keep in a separate plate.

9.Roll smoothly without any cracks. Don't apply pressure while rolling and also don't roll them tight, the balls should be smooth. The jamuns will grow in size so make small sized balls. Heat oil in a kadai not smoking hot, just hot enough to fry, - when you put a small pinch it will should immediately come up with changing color that is the right stage. When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.

10.Fry in low flame till golden brown. Drain in tissue and immediately add it to warm sugar syrup. Cover and let it rest for 2 hours for the jamuns to absorb the sugar syrup well.

Garnish with any nuts of your choice.

Expert Tips

• Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
• Do Not Overknead - I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
• Oil Temperature - Keep oil hot but not smoking. Drop a small piece first to check, it should come up slowly without changing colour very fast.
• Sugar Syrup Consistency - The syrup should be little sticky like oil, not string consistency. Warm syrup helps jamuns to absorb well and stay juicy.
• Resting Time - Always soak jamuns for 2 to 3 hours before serving. It makes them turn fully soft and juicy when you eat.

Serving and Storage

Serve them warm or in room temperature as you like. You can also garnish with some chopped pistachios or almonds on top for nice look and taste. It pairs well with vanilla ice cream too for a fusion touch.

Store leftovers in airtight box inside fridge. Just warm lightly before serving again, they stay soft even after two days.

FAQS

1.Can I skip baking powder?

Better not skip. It helps jamuns stay soft and prevents them from turning dense.

2.Why my jamuns cracked while frying?

The dough may be dry or you rolled it too tight. Add few drops of milk next time and roll smooth.

3.My jamuns turned brown fast but raw inside, why?

This happens if the oil is too hot. Fry in medium low flame for even cooking.

4.Can I add cardamom?

Yes, cardamom powder gives good smell too. You can add either one.

5.How long can I store Gulab Jamun?

It keeps well for 3 to 4 days in fridge. Just warm it them lightly before serving.

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

Tried this Milk Powder Gulab 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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Milk Powder Gulab Jamun Recipe

Milk Powder Gulab Jamun is one of the easiest sweets to make when sudden guests arrive or festival vibe hits home. It looks rich and tastes almost same like the traditional khoya jamun. Soft balls made from milk powder dough are fried until golden brown and soaked in sugar syrup. Every bite just melts inside the mouth with that sweet milky flavor.

Course sweets

Cuisine Indian

Keyword 30 mins recipes, all purpose flour recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, gulab jamun, maida recipes, rava recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 Jamuns

Calories 57kcal

Author Sharmilee J

Ingredients

• 1 cup milk powder
• ½ tablespoon ghee
• ½ tablespoon oil
• 1 tablespoon fine sooji
• 1 and ½ teaspoon water
• 1 tablespoon maida
• 1 to 2 tablespoon milk
• ¼ teaspoon baking powder
• 1 teaspoon pistachios
• oil to deep fry

For the sugar syrup

• ¾ cup sugar
• 1 cup water
• 4 strands saffron
• 2 drops rose essence

Instructions

Dough Making:

• Take sooji / rava in bowl, add water to it and keep aside for 10 minutes.
• In a mixing bowl - add milk powder,ghee and oil.
• Mix well with your fingers, don't use your, don't knead just mix with your finger tips for even distribution of oil and ghee. Now add maida.
• Then soaked rava,baking powder.
• Now again mix well with your fingers, now add a tablespoon of milk first if it gathers then don't add more, else add another tablespoon .
• Gather to form a sticky dough, now keep covered with a cloth for 10mins. After 10mins you will have a dough.

Making Sugar Syrup:

• To make the sugar syrup : Take sugar, water and saffron in a pan mix well.
• Then heat it up and let it boil for at least 10-12 minutes in medium flame. It may take some time so meanwhile you can continue making the jamun balls.
• Stir the syrup in between. When the sugar syrup starts turning sticky switch off.
• The syrup should be sticky and the consistency should look like oil, add rose essence, switch off and set aside.

Jamun Making:

• Now roughly pinch the dough and keep in a separate plate.
• Roll smoothly without any cracks. Don't apply pressure while rolling and also don't roll them tight, the balls should be smooth. The jamuns will grow in size so make small sized balls.
• Heat oil in a kadai not smoking hot, just hot enough to fry, - when you put a small pinch it will should immediately come up with changing color that's the right stage.
• When oil is hot, keep in medium low flame drop few jamuns (may be 3-4) at a time, roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.
• Fry in low flame till golden brown. Drain in tissue and immediately add it to warm sugar syrup.
• Cover and let it rest for 2 hours for the jamuns to absorb the sugar syrup well.
• Garnish Milk Powder Gulab Jamun with any nuts of your choice.

Notes

• Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
• Do Not Over knead - I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
• Oil Temperature - Keep oil hot but not smoking. Drop a small piece first to check, it should come up slowly without changing color very fast.
• Sugar Syrup Consistency - The syrup should be little sticky like oil, not string consistency. Warm syrup helps jamuns to absorb well and stay juicy.
• Resting Time - Always soak jamuns for 2 to 3 hours before serving. It makes them turn fully soft and juicy when you eat.

Nutrition

Serving: 25g | Calories: 57kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.1mg

The post Milk Powder Gulab Jamun appeared first on Sharmis Passions.

Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.

This sweet dish is often served after lunch or dinner as an after meal dessert. Unlike ghee loaded sweets, rasgulla never feels heavy, so even if stomach is already full, you can still enjoy one or two. It is made using very simple ingredients like milk, vinegar, sugar and cardamom.

About Rasgulla

RAsgulla literally means ' syrup filled balls'. Rasgulla is made by curdling milk then separating chenna(paneer or Indian cottage cheese). Then the separated chenna is kneaded and shaped into smooth balls which is cooked in sugar syrup till they turn light and spongy.

Rasgulla is one of the most loved sweets across India. These are soft when pressed, and fully soaked in sugar syrup inside. The syrup is thin, lightly sweet with cardamom or sometimes rose essence, giving a gentle flavor. That balance makes rasgulla different from heavy milk sweets and keeps it refreshing even after a full meal.

Each rasgulla soaks syrup fully, so every bite feels juicy but never sticky. The pure white round look also makes it very tempting to see, and many people serve it chilled which makes the taste even better. The only main care is making smooth chenna, because that decides how soft the rasgullas will come. Once chenna is perfect, rest is easy to handle.

There are many versions too. You can fill dry fruits inside, or use saffron or rose water in the syrup, and there is a famous version called chhena poda which is baked, it has a caramel taste. Each style has its own charm, but still this classic white rasgulla is the most loved.

I usually make rasgulla during festive days and sometimes even on weekends when we want a sweet. It is easy to serve, everyone at home enjoys. Mittu is fond of rasgulla and demands it during special occasions especially her birthday. Gugu loves rasmalai so make it with few of them just for him. I love rasmalai more than rasgulla but can easily gulp few rasgullas too.

Rasgulla Video

Rasgulla Ingredients

• Milk - I have used full cream milk as it gives rich and soft chenna. I would recommend using only full fat milk or any thick milk. Traditionally buffalo milk is used.
• Vinegar, water - Vinegar is mixed with water to curdle milk. This helps to make chenna soft and not rubbery.
• Sugar - I have used white sugar for making syrup, it makes rasgulla sweet and juicy, you can also adjust sugar depending on your taste.
• Cardamom powder - I just added 3 small cardamom. You can even add few drops rose essence if you like the flavor.

Why This Recipe Works

• This recipe is simple with very few ingredients, so anyone can try at home.
• The rasgullas turn soft and spongy if the tips are followed properly.
• You can serve them chilled which makes it very refreshing after a meal.
• This recipe works well for casual family after meal desserts.
• You can just flavor the syrup in many ways, making it a versatile recipe.

Similar Recipes

• Shrikhand
• Instant Gulab Jamun
• Milk Powder Jamun
• Rasmalai
• More desserts

How to make Rasgulla 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 10 minutes.

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

11.Transfer the prepared chenna to a wide plate crumble it first.

12.Knead it well using your palm like shown.

13.Knead for 10 minutes or until the texture changes.

14.At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.

15.Roll between your palms gently and smoothly.

16.It is ready, Repeat to finish.

17.All the balls are made and ready!

18.Cover it with a wet cloth to avoid drying.

19.To a wide pot add 1 and ½ cups sugar along with 4 cups water and 3 small cardamom.

20.Stir until sugar dissolves completely. Let it boil for 5 minutes.

21.Give a quick mix. Add the prepared balls slowly.

22.Cook covered in high heat for 10 minutes.

23.You can see through the glass that it is doubled in size.

24.Now open slightly stir and cook covered in medium heat again for 5 minutes.

25.Rasgulla is ready!

Chill for minimum 30 minutes in fridge then serve!

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 dough becomes smooth, this is what make rasgullas smooth and crack free. Make sure you do not over knead then fat will get released.
• Shape carefully - The balls must be smooth without cracks, I roll them gently in my palm for uniform shape.
• Sugar syrup - I always use wide vessel so balls have enough space to double in size, don't overcrowd else the shape would change.
• Cooking time - Do not overcook as rasgullas may turn hard, I keep them covered on high flame for about 10 minutes then in medium heat for 3-5 minutes.
• Chilling - Let rasgullas rest in syrup before serving, I usually chill them in fridge few hours for best taste.
• Retain shape - You can dip the rasgullas in ice cubes with chilled water to retain its shape.

Serving and Storage

Serve rasgulla chilled straight from the fridge with some sugar syrup and garnish with pistachios. It also tastes nice when served plain without garnish. You can store leftovers in fridge for 3 to 4 days. Always keep them soak in sugar syrup, do not leave them dry as they will shrink.

FAQS

1.Can I add lemon juice?

Yes you can, but vinegar and water gives a more neutral flavor while lemon leaves a faint aftertaste even after rinsing.

2.What milk should we use to make Rasgulla?

Always use full fat or full cream milk for best results. You can use cows milk too but make sure it is thick. Always make sure to use only fresh milk. Traditionally buffalo milk is used.

3.How much time should we knead chenna?

It depends on the time and pressure applied while kneading. For me it took around 10 minutes to get the perfect texture. The dough should become pastey and soft making it easy to roll this is the perfect time to stop.

4.What is the consistency of sugar syrup?

Sugar syrup should be watery so no need to check for any consistencies. Just dissolve sugar, cook for 5 minutes then start adding the chenna balls.

5.How to check if rasgulla is cooked?

You can see the chenna balls will double in size after getting cooked. Cook covered for 10 minutes in high heat then give a light mix and cook covered again for 3-5 minutes.

6.Why is my rasgulla rubbery?

If you overcook then your rasgulla will turn rubbery. You cannot fix overcooked rasgulla so the only way is to use it for making rasmalai.

7.How long these last?

They stay good for about 3 to 4 days when stored in fridge with sugar syrup.

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

Tried this Rasgulla 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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Rasgulla Recipe

Rasgulla is a popular Indian sweet that is made for special occasions & Diwali across India but relished almost every other day after meal in Bengal. This recipe has a mild sweet taste, and when you bite, the juicy soft texture feels really nice. And yes making these rasgullas at home need some patience, but once you see them turning spongy in syrup, the effort feels worth it. Learn to make easy and perfect spongy rasgulla with the help of step by step pictures and video.

Course sweets

Cuisine Indian

Keyword curd recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, Festival, milk recipes, sweet recipes, virtual diwali party, yogurt recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 15 balls

Calories 97kcal

Author Sharmilee J

Ingredients

• 1 liter full cream milk
• 2 tablespoon vinegar
• 2 tablespoon water
• 1 and ½ cups sugar
• 4 cups water
• 3 cardamom

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 crumble it first.
• Knead it well using your palm like shown.
• Knead for 10 minutes or until the texture changes.
• At one stage it will gather to a mass without sticking. Make a dough like this. Pinch a small portion.
• Roll between your palms gently and smoothly.
• It is ready, Repeat to finish.
• All the balls are made and ready!
• Cover it with a wet cloth to avoid drying.
• To a wide pot add 1.5 cups sugar along with 4 cups water, 3 cardamom.
• Stir until sugar dissolves completely. Let it boil for 5 minutes.
• Give a quick mix. Add the prepared balls slowly.
• Cook covered in high heat for 10 minutes.
• You can see through the glass it is doubled.
• Now open slightly stir and cook covered in medium heat again for 5 minutes.
• Rasgulla 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 dough becomes smooth, this is what make rasgullas smooth and crack free. Make sure you do not over knead then fat will get released.
• Shape carefully - The balls must be smooth without cracks, I roll them gently in my palm for uniform shape.
• Sugar syrup - I always use wide vessel so balls have enough space to double in size, don't overcrowd else the shape would change.
• Cooking time - Do not overcook as rasgullas may turn hard, I keep them covered on high flame for about 10 minutes then in medium heat for 3-5 minutes.
• Chilling - Let rasgullas rest in syrup before serving, I usually chill them in fridge few hours for best taste.
• Retain shape - You can dip the rasgullas in ice cubes with chilled water to retain its shape.

Nutrition

Serving: 25g | Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 31mg | Potassium: 113mg | Fiber: 0.03g | Sugar: 17g | Vitamin A: 116IU | Vitamin C: 0.03mg | Calcium: 91mg | Iron: 0.02mg

The post Rasgulla Recipe appeared first on Sharmis Passions.

Besan Ladoo is an easy and quick sweet made using besan flour, ghee, sugar, nuts and cardamom powder. This ladoo has a nice aroma and soft melt in the mouth texture. Besan Ladoo is a traditional sweet popular in India and made for Diwali & special occasions. Learn to make perfect Besan ke Laddu with the help of step by step pictures and video.

The ladoo making process is very easy but needs little patience while roasting. Don't roast in high flame else it will get burnt or taste raw. Once you get the right texture, these laddus turn out soft, aromatic and really delicious. Even kids like it so much and it stays good for many days, so it is nice for gifting also.

About Besan Ladoo

Besan Ladoo is made by slowly roasting besan in ghee till it turns golden brown and gives that nice nutty aroma all over the kitchen. Then it is mixed with sugar and shaped into smooth round balls. It tastes rich and has that perfect melt in mouth feel.

The flavor of roasted besan along with ghee, sugar and cardamom gives that comfort feeling which makes you want to eat more. This sweet is usually made during festive times or for family occasions.

It is a simple traditional sweet made using very few ingredients but the taste is so good. The main secret is in roasting besan in low flame until it reaches the desired texture. Adding cardamom powder lifts the flavor more and makes it smell so divine.

Every family have their own recipe for besan ladoo. Some people add little rava for crunchiness, some adds powdered nuts for texture. I mostly adds roasted cashews for crunch and cardamom powder for extra flavor.

The ghee gives nice aroma and helps in shaping the ladoos easily without breaking. Besan Ladoo is a flavorful and aromatic ladoo, just melts in your mouth. It is quick and easy to make and also one of the most popular ladoo recipes.

I make Besan Ladoo often on special days or whenever I crave for something sweet and simple. This is one of the easy and quick diwali sweet recipes with no prior soaking/grinding etc.

It is very easy yet delicious, melt in the mouth ladoo recipe, and one more thing is that it had no consistency check like other sweets and thats another good news and it cannot flop at all. So what are you waiting bookmark and makeit for diwali and surprise your loved ones!

Besan Ladoo Video

Besan Ladoo Ingredients

• Besan flour - I used fine besan. You can use coarse besan that is available in market. Roast slowly in low flame to get that perfect texture and nice golden color.
• Sugar - I have used fine powdered sugar, it gives sweetness and mix well with roasted besan. Don't use normal sugar, it won't blend smooth.
• Ghee - I used homemade ghee for rich aroma and soft texture. This adds nice flavor and helps ladoo hold its shape. You can add little more ghee if mixture feels dry.
• Cardamom powder - I always add cardamom powder, it gives mild sweet aroma and lifts the flavor and taste.
• Cashews - I chopped it fine dry roasted and added to ladoo mixture. It gives nice crunch in every bite.
• Pistachios - I added chopped pistachios on top for look and taste.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Peanut Ladoo

How to make Besan Ladoo Recipe Step by Step

1.Dry roast 2 tablespoon cashews finely chopped for 2 minutes, transfer to a bowl and set aside.

2.Heat ¼ cup + 1 tablespoon ghee add 1 cup besan flour.

3.Roast it in low flame until color changes. Keep stirring continuously to avoid burning at the bottom. First it will look crumbly like this.

4.Keep roasting and after few minutes it will become moist like this.

5.After few more minutes it will become runny and loose - do not panic this is the consistency we want. Switch off immediately.

6.Transfer to a mixing bowl, mix with a spatula and cool down completely. Cooling down completely is an important step.

7.Add ½ cup sugar to a mixer jar.

8.Grind it fine. If you want your ladoo to have a slightly coarse texture grind it slightly coarse.

9.Add powdered sugar along with roasted cashews and ¼ teaspoon cardamom powder. Make sure you add powdered sugar only after the mixture cools down completely.

10.Mix it well.

11.Start shaping - first pinch a portion and shape by closing the fingers and fist.

12.Then roll between your palms.

13.Ladoo is shaped and ready.

14.Repeat to finish other ladoos too. Add chopped pistachios on top and slightly press to keep it intact.

Besan ladoo is ready!

Expert Tips

• Roasting besan - Roast only in low flame. Keep stirring else it may get burnt and taste bitter. You will know it is done when it turns golden and changes texture it will become loose and runny like shown.
• Sugar - Make sure to add powdered sugar only after mixture cools down completely. If you add when it is hot, sugar will melt and make the mixture loose.
• Ghee - Add ¼ cup + 1 tablespoon ghee which will be perfect. If it is still dry add 1 teaspoon extra.
• Additions - You can add some chopped almonds or pista for extra richness. Little roasted sooji can also be added for a light grainy texture.
• Storage - I store it in clean airtight box. This can be stored fresh for 10 to 12 days at room temperature.

Serving and Storage

Serve this sweet as dessert after meals or on any festive days. It taste really good with a cup of warm milk too. I store it in a airtight container after it cool down fully. It stays soft, aromatic and fresh for more than a week.

FAQS

1.Why does my ladoo taste raw?

It means the besan was not roasted properly. Always roast in low flame till the raw smell leaves.

2.Can I use jaggery?

Yes, you can use fine powdered jaggery also. But make sure it is clean before mixing. But traditionally white sugar is only used.

3.Why my ladoo not holding shape?

Add little more melted ghee and mix again. Shape when mixture is warm.

4.My mixture does not turn loose while roasting like shown, What should I do?

Add 1-2 teaspoon extra ghee after around 10-12 minutes of roasting and it will become runny in consistency.

How long can I store these laddoos?

They keep well for more than a week in airtight container. For longer shelf life, refrigerate.

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

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

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Besan Ladoo Recipe | Besan Laddu Recipe

Besan Ladoo is an easy and quick sweet made using besan flour, ghee, sugar, nuts and cardamom powder. This ladoo has a nice aroma and soft melt in the mouth texture. Besan Ladoo is a traditional sweet popular in India and made for Diwali & special occasions. Learn to make perfect Besan ke Laddu with the help of step by step pictures and video.

Course Dessert, sweet

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, laddu, ladoo recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 ladoos

Calories 200kcal

Author Sharmilee J

Ingredients

• 1 cup besan flour
• ½ cup sugar
• ¼ cup + + 1 tablespoon ghee
• ¼ teaspoon cardamom powder
• 2 tablespoon cashews
• 2 tablespoon pistachio for topping

Instructions

• Dry roast 2 tablespoon cashews finely chopped for 2 minutes, transfer to a bowl and set aside.
• Heat ¼ cup + 1 tablespoon ghee add 1 cup besan flour.
• Roast it in low flame until color changes. Keep stirring continuously to avoid burning at the bottom. First it will look crumbly like this.
• Keep roasting and after few minutes it will become moist like this.
• After few more minutes it will become runny and loose - do not panic this is the consistency we want. Switch off immediately.
• Transfer to a mixing bowl, mix with a spatula and cool down completely. Cooling down completely is an important step.
• Add ½ cup sugar to a mixer jar.
• Grind it fine. If you want your ladoo to have a slightly coarse texture grind it slightly coarse.
• Add powdered sugar along with roasted cashews and ¼ teaspoon cardamom powder. Make sure you add powdered sugar only after the mixture cools down completely.
• Mix it well.
• Start shaping - first pinch a portion and shape by closing the fingers and fist.
• Then roll between your palms.
• Ladoo is shaped and ready.
• Repeat to finish other ladoos too. Add chopped pistachios on top and slightly press to keep it intact.
• Besan ladoo is ready!

Video

Notes

• Roasting besan - Roast only in low flame. Keep stirring else it may get burnt and taste bitter. You will know it is done when it turns golden and changes texture it will become loose and runny like shown.
• Sugar - Make sure to add powdered sugar only after mixture cools down completely. If you add when it is hot, sugar will melt and make the mixture loose.
• Ghee - Add ¼ cup + 1 tablespoon ghee which will be perfect. If it is still dry add 1 teaspoon extra.
• Additions - You can add some chopped almonds or pista for extra richness. Little roasted sooji can also be added for a light grainy texture.
• Storage - I store it in clean airtight box. This can be stored fresh for 10 to 12 days at room temperature.

Nutrition

Serving: 40g | Calories: 200kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 11mg | Potassium: 155mg | Fiber: 2g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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

Nei Urundai is a tasty and melt in mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavored with cardamom powder. Nei Urundai is also known as Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festival time like Diwali, Navratri etc. The taste is rich and full of ghee flavor, and it just melts when you take one bite.

I make Nei Urundai whenever I want something simple but still special. It needs only few basic ingredients from pantry and takes very less time to make. The aroma of roasted dal mixed with hot ghee fills the kitchen and feels so festive. It is one of those sweets which tastes rich but still very light to eat.

About Nei Urundai

Nei Urundai is a traditional sweet from South India made mainly with roasted moong dal and ghee. "Nei" means ghee in Tamil, and "Urundai" means round ball, so the name perfectly fits this soft and melt in mouth sweet. It is prepared during special functions or even when guests visit home.

The main flavor comes from roasted moong dal which gives a nice nutty aroma and unique taste. When it is powdered and mixed with sugar, ghee and cardamom, the mixture turns soft and smooth that can be shaped easily into ladoos. These ladoos are light in color, delicate in taste and filled with aroma of pure ghee.

There are few variations for Nei Urundai in each home. Some add a small pinch of edible camphor for extra flavor, and few people replaces sugar with jaggery for a more rustic taste and make it more healthy. Either way, the base stays same - roasted moong dal powder mixed with warm ghee. This recipe is very forgiving, even beginners can do it easily without much effort.

I usually makes Nei Urundai during festivals. The smell of roasting moong dal fills the whole house and brings that festive feel. Once you start eating, really it is hard to stop with just one. My family loves this sweet and it disappears so fast every single time.

It is one of the easy ladoo recipes even beginners can try. My mother loves this nei urundai so when ever I make it she feels very happy. It is one of the nutritious and healthy ladoo recipes that you can try.

Nei Urundai Ingredients

• Yellow moong dal - I have used yellow split moong dal, it gives nutty taste and soft texture after roasting. You can use whole moong dal also but the color will be little darker.
• Sugar - I used regular white sugar powdered finely. This adds sweetness and mixes well in to the dish. You can also use jaggery if you wish to.
• Ghee - I used homemade ghee. It gives nice richness and makes the ladoos so soft and melt in mouth. Just add in warm ghee slowly so mixture binds well.
• Cashews broken - I fried cashews in little ghee till golden and added for light crunch. You can also add almonds or skip it..
• Cardamom powder - This gives mild flavor. Use freshly ground powder makes ladoos smell so good.

Why This Recipe Works

• This recipe uses simple ingredients, no fancy items.
• The roasted moong dal gives nutty taste to the ladoos.
• It's rich in ghee but still not heavy, melts instantly in the mouth.
• You can make it easily and quickly, perfect for festive days.
• It stays fresh for long time, good to store and share with friends.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo

How to make Nei Urundai Recipe Step by Step

1.Dry roast moong dal in low medium flame till it turns golden brown, Set aside to cool. In a dry mixer grind it a fine powder.

2.Grind sugar to a fine powder. Now sieve both powdered sugar and moong dal powder once at least to discard the grainy particles. Transfer to a mixing bowl and set aside.

3.In a pan add a teaspoon of ghee and fry the cashews till golden brown. Now heat up ghee just for 2 seconds. In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.

4.Mix well with a ladle and add ghee again. Now mix well and let it rest until its warm enough for you to handle with your hands. Then shape them into ladoos.

Store in an airtight container and enjoy your ladoos.

Expert Tips

• Roasting the dal - Roast moong dal slowly on low flame, keep stirring always. It should turn nice golden color and smell nutty, not burnt.
• Powdering - I always sieve both powdered dal and sugar, this helps to remove grainy bits and gives smooth texture.
• Adding ghee - Add warm ghee little by little, mix with spoon and then shape when warm. Adding all at once can make mixture oily.
• Sweetness - If you like sweeter ladoos, you can use equal ratio of dal and sugar. The sweetness in this measure is mild and balanced.
• Storage - Store in airtight box, it keeps good for more than two weeks. The flavor stays same if you keep it in cool place.

Serving and Storage

Serve this as festival sweet or after meal dessert. It goes very well with a cup of filter coffee also. You can make it ahead and store for gifting during special days. Store in clean airtight jar, no need to refrigerate. It stays fresh for around two weeks easily.

FAQS

1.Can I use jaggery?

Yes, you can use jaggery instead for slightly different taste. But use good quality ones.

2.Why my ladoos not holding shape?

Maybe less ghee added or mixture too dry. Add few spoons of warm ghee again and mix, it will come together.

3.Can I roast dal in advance?

Yes, you can roast and store moong dal powder in airtight jar for few days. Just warm slightly before mixing with sugar and ghee.

4.Is Nei Urundai healthy?

It is made from moong dal which is protein rich, and ghee gives good fat. It is healthy when eaten in small quantity.

5.Can I use blender for powdering?

Yes, you can use mixie jar or dry grinder. Just make sure dal is completely cool before grinding or it will turn lumpy.

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

Tried this Nei Urundai 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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Nei Urundai Recipe

Nei Urundai is a tasty and melt in mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavored with cardamom powder. Nei Urundai is also known as Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festival time like Diwali, Navratri etc. The taste is rich and full of ghee flavor, and it just melts when you take one bite.

Course Snack, sweet

Cuisine Indian

Keyword dal recipes, diwali dishes, diwali mithai, diwali recipes, diwali snacks, diwali snacks recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, easy diwali snacks, ghee recipes, laddu, ladoo recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 ladoos

Calories 142kcal

Author Sharmilee J

Ingredients

• 1 cup yellow moong dal
• ¾ cup sugar
• ¼ cup + 2 tablespoon melted ghee
• 2 tablespoon cashews broken
• ¼ teaspoon cardamom powder

Instructions

• Dry roast moong dal in low medium flame till it turns golden brown, Set aside to cool. In a dry mixer grind it a fine powder.
• Grind sugar to a fine powder. Now sieve both powdered sugar and moong dal powder once at least to discard the grainy particles. Transfer to a mixing bowl and set aside.
• In a pan add a teaspoon of ghee and fry the cashews till golden brown. Now heat up ghee just for 2 seconds. In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.

Notes

• Roasting the dal - Roast moong dal slowly on low flame, keep stirring always. It should turn nice golden color and smell nutty, not burnt.
• Powdering - I always sieve both powdered dal and sugar, this helps to remove grainy bits and gives smooth texture.
• Adding ghee - Add warm ghee little by little, mix with spoon and then shape when warm. Adding all at once can make mixture oily.
• Sweetness - If you like sweeter ladoos, you can use equal ratio of dal and sugar. The sweetness in this measure is mild and balanced.
• Storage - Store in airtight box, it keeps good for more than two weeks. The flavor stays same if you keep it in cool place.

Nutrition

Serving: 30g | Calories: 142kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 5mg | Potassium: 12mg | Fiber: 2g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg

The post Nei Urundai Recipe appeared first on Sharmis Passions.

Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts, flavored with rose essence, cardamom powder and saffron. Rabri is made by simmering milk until it is reduced and thick, and layers of malai form which is later mix back into the milk. This makes the texture very unique, thick but still smooth, full of cream and flavor.

Rabri or Rabdi is one of the most rich and creamy Indian dessert that people love to have on special days. Rabri is usually topped with nuts and served chill, sometimes even with malpua, jalebi or gulab jamun. It is a dessert that feel festive but still very simple, as it is just milk cooked patiently till it turns into this lovely creamy delicious sweet.

About Rabri

Rabri is a classic North Indian sweet prepared with only few ingredients like milk, sugar, saffron, cardamom powder, rose essence and nuts. The process is to slowly boil milk and keep collecting the cream (malai) forming on top and along the sides. All this is then scraped and mixed into thickened milk, which gives rabri its famous grainy yet soft texture.

The dish has origin in many parts of North India but is popular all over country now. In sweet shops, rabri is often served on its own or as topping to other sweets like Gulab Jamun, Jalebi or Malpua.

Rabri is ivory or light yellow in color with streaks of saffron and nuts as topping, making it look so rich and tempting. The richness comes completely from milk and cream, no extra thickener is needed.

There are also small variations of rabri in different states. Some use cardamom instead of rose water, some add more nuts like cashew, and few add little condensed milk for shortcut version. But the traditional way of making rabri is by slow cooking milk until it naturally thickens. It takes some patience but the taste is worth it.

I usually prepare rabri at home for festivals or family get together. It feels special and everyone enjoy it chill after a meal. Sometimes I even use rabri as topping for shahi tukda or serve it with hot jalebis or malpua, the combination is heavenly, all of us at home love it.

Rabdi Video

Rabri Ingredients

• Milk - I have added full fat milk. This is the main base for rabri and using full cream is recommended for this recipe.
• Saffron - I have added few strands of saffron. It gives a golden hue and royal flavor. Saffron really lifts the taste of the dessert.
• Rose essence - I have used few drops rose essence for aroma. Just 2 drops is enough to give nice fragrance.
• Cardamom powder - Cardamom powders adds more flavor and aroma to this dish.
• Sugar - I have added white sugar after the milk thickens a bit. It blends well and gives right sweetness. You can adjust sugar as per your taste.
• Almonds , Pistachios - I have used almonds along with pistachios. It gives crunch and bite.

Similar Recipes

• Rasmalai
• Bread Rasmalai
• Malpua
• Jalebi
• Paneer Jamun

Why This Recipe Works

• This rabri recipe uses very simple ingredients but still tastes so rich and festive.
• Slow cooking brings natural creamy texture without adding any thickener.
• You can flavor it with saffron, rose water or also cardamom.
• This recipe can be enjoyed plain or with sweet like jalebi, malpua or gulab jamun.
• It keeps well in fridge for 2-3 days so you can prepare ahead for function.

How to make Rabri Step by Step

1.Take 1 liter milk in a wide thick bottomed kadai. Let it come to a boil then slowly using a fork take the malai and bring to the sides of the kadai.

2.Keep flame in medium and repeat this process. Stir on and off to avoid burning at the bottom.

3.If you boil for few minutes malai or cream will start forming on top, carefully bring it to the sides of the kadai like this.

4.This is after 1 hour, milk has reduced to ⅓ rd.

5.Now add ¼ cup sugar.

6.Add few strands saffron around 8-10 strands.

7.Give a quick mix.

8.Now scrape the sides and bring the malai from the sides in the boiling milk.

9.Boil for few more minutes or until thick.

10.Add 4 drops rose essence.

11.Add ¼ teaspoon cardamom powder and chopped nuts. I added very little at this stage and reserved the rest for garnish.

12.Give a quick mix and switch off.

Refrigerate for 1 hour minimum in fridge and serve chilled!

Expert Tips

• Milk type - I always use full cream milk. It makes rabri creamy and reduces faster. If you use toned milk it will take more time.
• Simmering - I keep in medium flame and simmer patiently. I have seen that quick boiling never gives the same taste as slow cooking.
• Scraping malai - I usually scrape the sides often and push malai into the milk. This gives texture and layers which makes rabri unique.
• Flavors - I have used saffron, rose and cardamom powder. You can skip cardamom if you don't like the flavor.
• Serving - I prefer chilling rabri before serving. It thickens as it cools and taste more rich when cold.

Serving and Storage

Serve Rabri chill in small cups top with saffron strands and chopped nuts. It also tastes great when pairing with Indian sweet like malpua, jalebi, gulab jamun or shahi tukda. Sometime I even serve along with fruits like mango slice during summer.

Rabri keeps well for about 2-3 days in refrigerator. Store it in clean airtight container. Do not leave it outside long as it may spoil quickly since it is milk based.

FAQS

1.Can I make rabri with toned milk?

Yes you can, but it will take more time to reduce and will not be as creamy as full fat milk.

2.Can I add condensed milk instead of sugar?

Yes you can add, it makes rabri richer and also reduces cooking time. You can slash down cooking time by more than half if you use condensed milk.

3.Why is my rabri not thick?

Maybe you stopped cooking too early. Simmer more time and keep scraping malai until it thickens.

4.Can I serve rabri hot?

Yes you can, but it taste best when chilled. Hot rabri sometimes feels too heavy.

5.Can I freeze rabri?

No I don't recommend freezing. Milk based desserts change texture after thawing, so better to refrigerate and finish in 2-3 days.

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Rabri Recipe | Rabdi Recipe

Rabri is sweet thickened milk with layers of cream or malai. Rabri or Rabdi is usually topped up with nuts, flavored with rose essence, cardamom powder and saffron. Rabri is made by simmering milk until it is reduced and thick, and layers of malai form which is later mix back into the milk. This makes the texture very unique, thick but still smooth, full of cream and flavor.

Course sweets

Cuisine Indian

Keyword diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, Festival, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 2

Calories 293kcal

Author Sharmilee J

Ingredients

• 1 liter milk
• ¼ cup sugar
• 8 to 10 strands saffron
• 4 drops rose essence
• ¼ teaspoon cardamom powder
• 2-3 tablespoon almonds, pistachios

Instructions

• Take 1 liter milk in a wide thick bottomed kadai. Let it come to a boil then slowly using a fork take the malai and bring to the sides of the kadai.
• Keep flame in medium and repeat this process. Stir on and off to avoid burning at the bottom.
• If you boil for few minutes malai or cream will start forming on top, carefully bring it to the sides of the kadai like this.
• This is after 1 hour, milk has reduce to ⅓ rd.
• Now add ¼ cup sugar.
• Add few strands saffron around 5-8 small strands.
• Give a quick mix.
• Now scrape the sides and bring the malai from the sides in the boiling milk.
• Boil for few more minutes or until thick.
• Add ¼ teaspoon cardamom powder and chopped nuts. I added very little at this stage and reserved the rest for garnish.
• Give a quick mix and switch off.
• Refrigerate for 1 hour minimum in fridge and serve chilled!

Video

Notes

• Milk type - I always use full cream milk. It makes rabri creamy and reduces faster. If you use toned milk it will take more time.
• Simmering - I keep in medium flame and simmer patiently. I have seen that quick boiling never gives the same taste as slow cooking.
• Scraping malai - I usually scrape the sides often and push malai into the milk. This gives texture and layers which makes rabri unique.
• Flavors - I have used saffron, rose and cardamom powder. You can skip cardamom if you don't like the flavor.
• Serving - I prefer chilling rabri before serving. It thickens as it cools and taste more rich when cold.

Nutrition

Serving: 75g | Calories: 293kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 442mg | Fiber: 1g | Sugar: 37g | Vitamin A: 411IU | Vitamin C: 0.2mg | Calcium: 318mg | Iron: 0.3mg

The post Rabri Recipe | Rabdi Recipe appeared first on Sharmis Passions.

Paneer Kheer is an Indian dessert made using crumbled paneer or chenna, saffron, and rich dry fruits. It is easy to make and tastes so delicious…perfect  for get together and special occasions. 

INGREDIENTS:

• 2 and ½ litres full fat milk (divided)

• 2 teaspoon lime juice

• 10-15 strands saffron (optional)

• ¼ cup sugar

• ½ teaspoon cardamom powder

• Dry fruits or rose petals for garnishing

INSTRUCTIONS:

• Heat 1-liter milk in a heavy bottom pan. It’s best to use full cream milk to make the kheer as it is richer than cow’s milk. But if you don’t have you can use any milk to make the kheer. Keep stirring the milk while heating otherwise it will stick to the bottom of the pan and get burned.
• When the milk comes to a boil, switch off the heat. Add lime juice and give it a stir.
• Milk will curdle immediately after adding the lime juice. If it doesn’t, then add some more lime juice to the pan. Let the curdled milk rest for 5 minutes. Strain it in a soup strainer and collect the cheese. Do not discard the water that is left behind. It has many nutritional benefits and can be used to make curries or kneading flour.
• Keep the strainer with paneer under running water for a few seconds so that the excess lime flavor is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
• Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy bottom pan. Keep stirring at regular intervals to avoid burning the milk at the bottom of the pan.
• Simmer the heat to low once the milk comes to a boil. Add saffron strands to the pan and mix well. You can skip adding saffron if you wish to.
• Let the milk cook for 20-25 minutes on low heat until it is reduced to almost half. Keep stirring at regular intervals. Crumble the paneer or chenna that we made earlier and add it to the pan.
• Cook for another 30-35 minutes, until the milk is thickened. Keep in mind that the kheer will thicken some more after cooling. Add sugar and cardamom powder and cook for another 2-3 minutes. Adjust the amount of sugar according to your liking.
• Paneer ki kheer is ready to serve. Serve it warm or chill it for a few hours. Garnish with almond and pistachio slivers and dry rose petals.
  

  

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Making khoya or mawa at home is so easy to make, cook full fat milk on low flame until it turns thick and almost all moisture is evaporated; It is kind of a solid milk. The quantity of prepared mawa depends on the quality and fat percentage of the milk.

In India, readymade mawa is generally available at grocery shops and sweet stores, however, some of the sweets generally prepared during festivals like Diwali or Holi requires freshly made mawa and only way to get it is by making it at home. 

More milk recipes

Condensed Milk Recipe

Instant Rabri Recipe

Kesar Milk Peda

How to make Perfect Khoya/ Mava Recipe from Milk - Video in Hindi

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Doodh Peda or Kesar Milk Peda is a traditional Indian dessert made by evaporating full cream milk till all the water from milk is evaporated and only the solid cream like mixture (khoya) is left. Sugar and flavors are added to the mixture and cooked further till all the moisture is evaporated. 

It is then shaped into smooth ball, flattened and garnished with dry fruit and served. The peda can be flavored with saffron, dry nuts, chocolate, coconut or vanilla as per your choice. It is a gluten free dessert and can be consumed during upwaas/fasting/vrat.

These milk peda's taste super delicious and just melt in your mouth. 

WHAT IS PEDA?

Peda is a sweet treat originating from the Indian state of Uttar Pradesh. It consists of khoya, or made with milk, sugar, and flavorings such as cardamom, rose water, pistachio, and saffron.

The town of Mathura in Uttar Pradesh is known for peda as its main specialty. Pedas are typically served during festivals as an offering to gods, although they are enjoyed and consumed throughout the year. 

You can make Peda with Khoya, which is instant sweet but I made this peda recipe with doodh (milk) only. Cool and cook the doodh till it’s thick and then sugar flavoring with kewra (rose water)..tadaa it’s ready 😁 

The whole process of making peda took 40-45 minutes to cook. But making sweets at home is so worth and hygienic too!

If you are looking for more sweets recipe

Motichoor Ladoo 

Besan Ladoo

Kesari Sandesh (Bengali sweet delicacy)

Check out the recipe of Kesar Doodh Peda (No Condensed milk, No Khoya, No milk powder)

This recipe of Kesar doodh peda is so easy and simple to make that it can easily be made for a large crowd. Make this for your next festival gathering during Diwali or Dussehra or Holi and serve to your guests. Kesar pedas can also be served as a dessert at the end of a party meal. 

INGREDIENTS :

1 lire Full Cream Milk

1/2 cup sugar

2 drop Rose water or Kewra

2 Pinch of Saffron and few for garnishing

ghee for greasing palm

Any dry fruits for garnishing

INSTRUCTIONS :

1. In a large kadai or heavy bottom pan, add 1 litre full cream milk (I have already boiled it then reuse the boiled milk). 

2. First boil it on high flame, stir continuously to prevent milk from sticking to the bottom and burning. It will take around 7-8 minutes. 

3. Once the milk boiled, put the heat to medium to low and Keep on stirring continuously to prevent it from sticking at the bottom of the pan. 

4. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk. Add 2 pinch of saffron strands.

5. Further after 30 minutes, the milk will be reduced to half. Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.

6. Now the thickened creamy paste is formed. Add sugar to the mixture.  Mix well . The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.

7. The moisture is evaporated and creamy grainy texture of the milk is left. This is known as khoya. Switch off the heat. (You can remove this khoya, cool it and it can be used to make different variation of sweets and savory dishes.) Add cardamom powder or any other flavors such as vanilla, rosewater. I have used 2 drops of rose water.

9. Let the mixture cool. Knead the mixture with your hands to smoothen it. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball. 

10. Gently flatten the ball by pressing between the palms. ( you can shape the peda with and design them by pressing the peda mold, or fork or toothpick or use a thumb impression, I used to give all designs to my peda). Garnish the peda with dry fruits.

11. Serve the milk peda. The milk peda can be refrigerated for a week in an airtight container and can be enjoyed. 

Few points to make good peda:

• Always use a thick heavy bottom pan vessel or a nonstick pan.
• Use full fat milk only. Boil the milk on low heat first and once it starts boiling put the heat to medium and keep on boiling and reducing the milk.
• Always stir the milk to avoid sticking at the bottom of the pan. Also the layer of cream will be formed so scrap it from the edges and mix it with the boiling milk.
• Once the water from the milk is evaporated and khoya is made, knead the khoya well to make soft peda.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "D" so I choose my key ingredients DOODH and make this easy and simple KESAR DOODH PEDA SWEET for this festive special and my YOUTUBE channel - JOLLYhOMEMADErECIPES reached 1st milestone completed 1000 subscribers!!

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