TheCoconut Kalakand makes a delicious treat for the festive season! Less than 4 days left for Diwali! Have you guys already decided on the Diwali menu?
If you are still deciding on the which sweets to prepare, then I have got just the right choice for you.
This Coconut Kalakand is not only delicious but it also looks so pretty! Isn’t it?
This Coconut Kalakand
✓ makes a beautiful dessert for Diwali ✓ is super easy to make ✓ requires only a handful of ingredients!
Making this kalakand is really easy. I make this sweet with milk and homemade paneer but you can use condensed milk instead of milk and sugar too.
When weight is put on top of that chena and it is allowed to set, then it becomes paneer and used in several Indian recipes like paneer butter masala and kadai paneer!
Ingredients for coconut Kalakand
✔️Milk - 750 ml
✔️Desiccated coconut - 1/2 cup
✔️Homemade Paneer/Cottage cheese - 1/2 cup
✔️Sugar- 1/3 cup
✔️Desi ghee/ clarified butter - 1 tsp
✔️Cardamom (coarsely ground) - 1 tsp
✔️Almond flakes for garnishing
Full detailed recipe here
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Urad Dal Ke Pakode is a tasty recipe made with urad dal and spices. Urad Dal Ke Pakode is a delicious tea time snack recipe accompanied with hari chutney. It is the one of the most easy and quick snack recipe. Urad Dal Ke Pakodes are irresistible because of its crispiness and divine taste.
This is an easy-to-make pakoda recipe which is prepared with urad dal, onion, coriander leaves, and some spices. Serve hot with ketchup or chutney of your choice and enjoy.
This is one of the easiest and delicious lentil fritter recipe which can be made with minimal ingredients and time too. This recipe is tasted like medu vada but totally different from the process of making, medu vada is made with urad dal and rice and urad dal pakode made with dal and semolina.
This urad dal pakode is very famous in UTTRAKHAND, there it's called Pahadi Badhe(पहाड़ी उड़द दाल के बड़े )you can enjoy these pakode during rainy season, I usually made during our evening breakfast(nashta) with chai and green chutney.
What is Urad Dal and it's benefits?
Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free . You can use this dal if you are gluten intolerant.
Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.
Popular in the Northern as well as the Southern states of India. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa( see how to prepare dosa ), papad and vada. The whole skinless black gram is used as a key ingredient in making the idli-dosa batter. 8 Benefits Urad Dal [Split Back Gram] in your diet:
- Improves digestion - Protects heart - Boosts energy - Improves bone health - Strengthens nervous system - Helps manage diabetes - Reduces pain and inflammation - Good for skin and hair
Course : Snacks/Breakfast Prep Time : 10 minutes
For Soaking Dal : 2 hours Cook Time : 20 minutes Total Time : 30 minutes Author : Jolly Makkar
Ingredients:
• Urad Dal/Split Black Lentil - 1/2 cup • Suji/Semolina - 3 spoon • Chopped Onion -1/4 cup • Chopped Coriander Leaves • Green Chilies Chopped Finely - 1 spoon • Ginger Finely Chopped - 1 inch • A Pinch of Soda • Peppercorn Crushed - 4-5 • Cumin Seeds - 1/4 tsp • Salt • Oil for Frying
Instructions:
1. Wash and soak the urad dal for 2 hours or 4 to 5 hours
note :- 2 hours is enough, its easily broken, So I put only 2 hours.
2. Drain the dal and blend it till smooth paste, use less than 2 to 3 tablespoon of water if required. Remove the mixture into the mixing bowl.
3. Now add all remaining ingredients into the urad dal paste except oil, mix it/beat it well with spoon till light soft batter.
4. Heat the oil for frying in deep pan, once hot enough, drop small small balls into the hot oil with your hand or spoon and fry them until all sides becomes golden brown.
5. Remove Pakodas on absorbent paper, use same process for remaining batter and make Pakodas.
6. Your Urad Dal Pakoda is ready to serve with green chutney, ketchup or hot tea.
Tips:
• Do not add too much water while blending; if mixture become thin, pakoda will soak more oil. • You can air fry or fry them in appe pan if you don’t want to do deep fry. • You can add rice flour instead of suji/semolina.
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 "U" so I choose my key ingredients URAD DALand make this easy and tasty URAD DAL KE PAKODE and will update the whole video soon on my YOUTUBE channel, stay tuned - JOLLYhOMEMADErECIPES
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