Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.

This chutney follows Chettinad style, so the flavor is bit stronger than the usual milagai chutney we make often. It lifts even a plain idli and makes it feel special. It tastes too good with paniyaram also because the spicy-sour taste balances well with the soft batter. 

About Vara Milagai Chutney

Vara Milagai Chutney is a classic and popular red chilli chutney known for its bright color and simple rustic taste. This chutney is traditionally served wihVella Paniyaram in Chettinad homes. The dry chili, onion garlic paste is kept little coarse, so the texture feels more natural. The bright red color comes mostly from the mix of chillies. It cooks fast also, so it really helps on busy mornings.

It tastes bold, has good flavor, and goes well with almost any South Indian tiffin we make often. As it cooks, the raw smell slowly fades and the chutney becomes a deep red mix. Some versions add garlic or skip tomato, but the taste stays close to the traditional one only.

There are version using tomatoes in this chutney but the traditionally tomatoes are not used. But it is your preference if you want to reduce the heat then you can add tomatoes while grinding and make this chutney too.

You can adjust this chutney based on what you like. For a brighter color, add few more Kashmiri chillies. For sharper taste, increase regular chillies little. A pinch of jaggery also balances heat if you prefer mild. Small changes bring slightly new taste but the main chilli flavor stays the hero.

I usually make this chutney whenever we plan dosa or idli for brunch. It needs very little chopping and comes together so quick If you like chutneys with small punch but still homely, this one fits daily meals nicely. 

Vara Milagai Chutney is one of those quick chutneys I make when I don't want to spend too much time in kitchen but still need something tasty for dosa or idli. We love it with soft hot idlis.

Chettinad Milagai Chutney Video

Vara Milagai Chutney Ingredients

• Red chillies - I have used these for heat since they give that sharp spicy taste. You can reduce it if you want milder chutney.
• Kashmiri red chillies - I added this mainly for color because it gives a nice deep red look. You can use only regular chillies also, but then the color comes a bit darker.
• Small onion - I have used this for the base flavor, it gives a mild sweetness and blends well with the chillies. You can add regular onion if you don't have small ones.
• Garlic - This adds great taste and flavor.
• Tamarind - I added a small piece for slight tanginess which balance the spice nicely. You can add little more if you like extra sour taste.
• Gingelly oil - I used this for tempering since it gives a lovely aroma and that usual traditional taste. If you don't have it, you can add little coconut oil also.
• Mustard seeds - This is added for tempering and gives a light nuttiness when it splutters. You can skip if you don't like mustard flavor.
• Curry leaves - This gives a fresh smell and blends so well with gingelly oil. You can add more leaves if you like stronger flavor.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Dal Chutney
• Mint Chutney
• Peanut Chutney

How to make Chettinad Milagai Chutney Step by Step

1.To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.

2.Add 15 small onion.

3.Add 10 garlic cloves.

4.Add rock salt to taste.

5.Add 1 teaspoon tamarind.

6.Add little water and grind it slightly coarse.

7.Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.

8.Add the prepared chili paste.

9.Saute well.

10.Cook for 5-7 minutes or until raw smell leaves.

11.Finally add 1 tablespoon sesame oil.

12.Mix it well and switch off.

Chettinad style raw milagai chutney is ready.

Expert Tips

• Grind texture - I grind the mixture slightly coarse as it gives better taste and rustic feel. Smooth grinding changes the flavor.
• Oil quantity - I usually add little extra gingelly oil because this chutney tastes better when oil shows up. Try not to reduce it too much.
• Cooking time - I cook till the raw smell goes fully, otherwise the chutney tastes harsh. Let it simmer slowly.
• Chilli mix - Try mixing both regular and Kashmiri chillies as it gives the right color and heat. Only regular chillies make it too spicy.
• Storage - Keep the chutney a little thick if you want to store it, thinner consistency doesn't stay fresh for long.
• Balance - Add 1 teaspoon sugar for a tangy taste and balance.

Serving and Storage

Serve this chutney hot with idli, dosa, uthappam or even kuzhi paniyaram. It also goes nice with curd dosa or even chapathi if you enjoy a spicy side. Store the chutney in a tight jar and keep it in fridge. It stays good for around two days. You can warm it a bit before serving, just don't heat too much otherwise the color turns little dark.

FAQS

1.Can I add tomato?

Yes, you can add 1 tomato while grinding but chutney becomes less spcy. Traditionally tomatoes are not used for this chutney.

2.Can I make with Kashmiri chillies alone?

Yes you can, but then the chutney won't be much spicy, so adjust it how you like.

3.Can I add big onion?

Yes, you can add big onion but small onion adds more taste.

4.Can I make this chutney in advance?

Yes, it keeps well in fridge for two days. Just reheat a little before using.

5.Why sesame oil?

It gives the best flavor for this chutney, and it matches the chili taste so well.

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

Tried this Milagai Chutney 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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Chettinad Milagai Chutney Recipe

Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, chettinad, chilli recipes, chutney recipes, dosa sidedish, idli side dish, oothapam kara chutney, Side Dish

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 150kcal

Author Sharmilee J

Ingredients

• 1 tablespoon sesame oil
• 10 kashmiri red chilies
• 5 red chilies
• 15 small onion
• 10 garlic
• 1 teaspoon tamarind
• rock salt to taste

To temper:

• 1 tablespoon sesame oil
• 1 teaspoon mustard seeds
• few curry leaves

Instructions

• To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.
• Add 15 small onion.
• Add 10 garlic cloves.
• Add rock salt to taste.
• Add 1 teaspoon tamarind.
• Add little water and grind it slightly coarse.
• Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.
• Add the prepared chili paste.
• Saute well.
• Cook for 5-7 minutes or until raw smell leaves.
• Finally add 1 tablespoon sesame oil.
• Mix it well and switch off.
• Chettinad style raw milagai chutney is ready.

Video

Notes

• Grind texture - I grind the mixture slightly coarse as it gives better taste and rustic feel. Smooth grinding changes the flavor.
• Oil quantity - I usually add little extra gingelly oil because this chutney tastes better when oil shows up. Try not to reduce it too much.
• Cooking time - I cook till the raw smell goes fully, otherwise the chutney tastes harsh. Let it simmer slowly.
• Chilli mix - Try mixing both regular and Kashmiri chillies as it gives the right color and heat. Only regular chillies make it too spicy.
• Storage - Keep the chutney a little thick if you want to store it, thinner consistency doesn't stay fresh for long.
• Balance - Add 1 teaspoon sugar for a tangy taste and balance.

Nutrition

Serving: 40g | Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 389mg | Fiber: 3g | Sugar: 8g | Vitamin A: 728IU | Vitamin C: 192mg | Calcium: 71mg | Iron: 1mg

The post Chettinad Milagai Chutney Recipe appeared first on Sharmis Passions.

Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.

You can make this cookie when you want something that looks fancy but easy to bake at home. The mix of fruits and nuts adds both flavor and texture, so feels like every bite have little surprises. It is a cookie that fills eyes, heart and tummy all together. It's a must try recipe to munch on.

About Fruit & Nut Cookies

Fruit and Nut Cookies are eggless buttery cookies made using dry fruits & nuts with flour, butter & sugar. The dough is soft and smooth, after baking the cookies comes out little crisp at edges and soft inside. You can either make them small or slightly bigger, both ways they tastes really good.

The dried fruits cranberries, apricots and grapes give tangy sweet taste, and pistachios and other nuts gives mild crunch. The flour and butter base gives gentle richness without making it too heavy. You can also add your favorite nuts or dried fruits depends on what you have at home.

These cookies are very versatile and can be made ahead because dough keeps well in fridge. The log method is nice because you can slice as need and bake fresh cookies every time. You can also roll small balls and bake them directly if want quick cookies.

I usually make these when friends come over because they look colorful and little fancy. They also makes nice small gifts in jars or tiny boxes, and everyone just loves them.

These fruit and nut cookies are so buttery and flavourful with the crunch in nuts and dry fruits that we loved it so much, it resembled and tasted like the karachi biscuits a lot.

Fruit and Nut Cookies Ingredients

• All purpose flour / maida - I have used this for soft cookie base, it gives smooth dough. I sometimes use wheat flour but cookies will be slightly denser.
• Butter - I used room temperature butter for smooth, creamy dough. I sometimes use homemade or store-bought, salted or unsalted with small adjustments in salt.
• Powdered sugar - I used this for sweetness and smooth mixing. I sometimes replace with brown sugar but the color will change slightly.
• Vanilla essence - I add this for flavor and smell, gives a gentle aroma. I sometimes use almond or any essence of choice.
• Dried cranberries - I have used these for tangy sweetness and little chewiness. I sometimes use any dried fruit like cherries also.
• Dry grapes / raisins - I add these for small bursts of sweetness, chopped for even mix. I skip if I want less sweet.
• Pistachios - I have used these for crunch and color, finely chopped works best. I sometimes replace with almonds or cashews.
• Apricots - I add these for slight tangy taste, finely chopped. I sometimes use dates or figs also.

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Fruit & Nut Cookies Step by Step

1.Measure and take butter in a mixing bowl, add powdered sugar to it.

2.Whisk it well,I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.

3.Now add vanilla essence and salt. Finally add in the flour

4.Mix with a spatula to form a dough.

5.Now use your hands to roll into a ball, cling wrap it and refrigerate it.

6.I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.

7.Mix it well so that the dry fruits and nuts are evenly distributed. Now shape it into a log,place it on a butter paper.

8.Wrap it well, refrigerate it for at least 1 hour. Slice the log. Preheat the oven at 180 deg C for 10 minutes.

9.Slice it  not too thick or too thin. Transfer  it to a baking tray lined with aluminium foil.Bake in preheated oven for 10-12 minutes or until the edges turn golden.

Cool down then store in airtight container.

Expert Tips

• Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
• Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
• Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
• Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
• Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.

Serving and Storage

Serve them with tea, coffee or cold milk, they taste lovely anytime. This goes well as a small festive treat in jars or gift boxes. Store leftover cookies in airtight container once cooled. They stay fresh for weeks in fridge and can be enjoyed later as snack.

FAQS

1.Can I use other dry fruits?

Yes you can, use whatever you like or have at home, all will taste nice.

2.Why did my cookies become soft after baking?

It is normal, cookies get crisp after cooling. Don't over bake.

3.Can I make the dough ahead?

Yes you can keep it in fridge for 2-3 weeks and slice fresh when needed.

4.Can I add nuts directly with flour?

Yes you can, sometimes I do that, works fine too.

5.Do I need to slice logs evenly?

Try to, so that cookies bake evenly, otherwise some will be soft or over baked.

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

Tried this Fruit & Nut Cookies 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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Fruit and Nut Cookies Recipe

Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.

Course Baking, sweets

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, christmas recipes, cookie recipes, Festival, maida recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 cookies

Calories 142kcal

Author Sharmilee J

Ingredients

FOR THE COOKIE DOUGH:

• 1 cup levelled maida / all purpose flour
• ½ cup butter at room temperature
• ½ cup powdered sugar / icing sugar
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt

DRY FRUITS AND NUTS:

• 2 tablespoon dried cranberries chopped finely
• 2 teaspoon dry grapes chopped finely
• 2 tablespoon pistachios chopped finely
• 1 tablespoon apricots chopped finely

Instructions

• Measure and take butter in a mixing bowl, add powdered sugar to it.
• Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
• Now add vanilla essence and salt. Finally add in the flour.
• Mix with a spatula to form a dough.
• Now use your hands to roll into a ball, cling wrap it and refrigerate it.
• I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.
• Mix it well so that the dry fruits and nuts are evenly distributed.
• Now shape it into a log, place it on a butter paper.
• Wrap it well, refrigerate it for atleast 1 hour. Slice the log.
• Preheat the oven at 180 deg C for 10 minutes.
• Slice it not too thick or too thin.
• Transfer it to a baking tray lined with aluminum foil.
• Bake in preheated oven for 10-12 minutes or until the edges turn golden.
• Cool down then store Fruit & Nut Cookies in airtight container.

Notes

• Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
• Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
• Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
• Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
• Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.

Nutrition

Serving: 25g | Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mg

The post Fruit and Nut Cookies Recipe appeared first on Sharmis Passions.

Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

These leaves are already known for their nutrients, and making the powder fresh at home gives a much better, kind of cleaner taste than the store-bought ones. When you roast the leaves slowly, they turn nice and crisp and mix so well with the dals and spices. The powder feels light on the stomach but still gives flavor because of all those roasted ingredients together.

About Drumstick Leaves Powder

Drumstick Leaves Powder is an aromatic spice powder made using roasted moringa leaves, dal and a few spices. It has a bit coarse texture and not fully smooth, which gives that homemade touch. You can mix it with hot ghee rice or have it with dosa. The roasted moringa leaves add a deep earthy taste that mixes really well with the lentils. 

This powder is quite common in many South Indian homes where podis are like a regular part of daily meals. The mix of dals like urad, chana and moong along with coriander seeds and jeera gives a warm flavor that kind of ties everything together.Some people even add garlic as another small variation. Hing gives a tiny lift and balances the leaves also.

It is a very versatile podi because you can sprinkle it on poriyal, mix with curd, or even add it in simple stir fry. Some people use it like a health supplement too since moringa leaves are known for iron, fibre and few more nutrients. Roasting the leaves well is the main step as it removes the raw smell and helps the powder stay good for longer time.

Drumstick Leaves or Moringa or Murungai keerai has a lot of health benefits so I make this quite often at. least twice a month. Drumstick Leaves Powder will be a great sidedish with rice and ghee. I make mostly this time tried this podi and its so flavorful. Do try this fresh and flavorful podi and store it.

I usually make only a small batch because the flavor stays more fresh like that. You can always adjust the spice by adding little more red chilli or even some pepper.

Drumstick Leaves Powder Ingredients

• Moringa leaves - I have used fresh leaves for this, they give natural earthy taste after roasting. You can use dried leaves too but the flavor comes little different.
• Urad dal - This adds body to the powder and gives mild nuttiness. You can add little more if you like thicker podi.
• Moong dal - I used this for soft roasted flavor and smoother texture. You can skip and increase urad dal also.
• Chana dal - This gives stronger nutty taste and helps balancing the earthy leaves. You can add less if you want the powder more light.
• Coriander seeds - I have used this for mild fresh aroma. You can add tiny bit more if you prefer stronger coriander flavor.
• Jeera - This is for flavor and digestion, it gives slight sharpness to the podi.
• Red chilli - I used one for mild heat. You can add more if you want the powder more spicy.
• Gingelly oil - This is used for roasting and gives warm smell. You can use any cooking oil but gingelly gives best taste mostly.
• Hing - This adds small punch and blends well with roasted leaves. You can skip if you don't like the flavor.

Why This Recipe Works

• It is very simple and uses basic Indian pantry ingredients.
• The roasted moringa leaves give strong earthy flavor that tastes homemade.
• You can adjust the spice level or the amount of dals accordingly.
• This powder recipe stays fresh for long when roasted well.
• You can just serve it with many dishes so it is quite versatile.

Similar Recipes

• Murungai keerai oothapam
• Murungai keerai poriyal
• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry

How to make Drumstick Leaves Powder Step by Step

1.Pluck the leaves from the stem. Measure 1 cup, rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.

2.Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.

3.Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.

4.Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture

Store in a clean airtight container.

Expert Tips

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Serving and Storage

Serve this with hot rice and ghee or sprinkle on dosa or idli. This goes well with curd rice also when you want something light. Store leftover powder in air-tight container and keep in a cool dry place. It stays fresh for few weeks if roasted well. You can refrigerate for longer shelf life also.

FAQS

1.Can I use dried moringa?

Yes you can, but roast them lightly and the flavor will be little different from fresh leaves.

2.Why is my powder tasting bitter?

Mostly the leaves or dals got over-roasted, try to roast on low flame next time.

3.Can I skip any of the dals?

Yes you can adjust based on taste, but mixing dals gives better balance.

4.Should I add garlic to this?

You can add roasted garlic for extra flavor, many people do this variation.

5.How long I store this?

If roasted well and stored dry, it stays good for 3 to 4 weeks easily.

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

Tried this Drumstick Leaves Powder 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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Drumstick Leaves Powder Recipe | Moringa Leaves Powder Recipe

Drumstick Leaves Powder is a simple homemade mix that works like a natural health booster. Drumstick Leaves Powder or Moringa Leaves Powder is a healthy spice mix which can be used a dietary supplement, side for idli, dosa. This recipe has a mild flavor and blends easily with almost anything you put it on. It goes really well with idli or dosa too, and somehow feels extra comforting on simple days.

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, dosa sidedish, healthmix recipes, healthy recipes, idli side dish, podi recipes, Side Dish, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 cup

Calories 26kcal

Author Sharmilee J

Ingredients

• 1 cup moringa leaves
• 1.5 tablespoon urad dal
• 1.5 tablespoon moong dal
• 1 tablespoon chana dal
• 1 teaspoon coriander seeds
• ½ teaspoon jeera
• 1 no red chilli
• 1 teaspoon gingelly oil
• a pinch hing
• salt to taste

Instructions

• Pluck the leaves from the stem. Measure 1 cup,rinse it well and set aside. To a pan add gingelly oil add the items listed under 'to roast'.
• Roast till golden brown, add hing, salt saute for a minute then transfer to a bowl and set aside. Add drumstick leaves.
• Roast it, first it may look sticky and moist slowly while roasting it will turn crisp.
• Roast till nicely crisp as shown. Transfer to a mixer and grind till slightly coarse mixture.
• Store Moringa Leaves Powder in a clean dry container.

Video

Notes

• Roasting the leaves - I roast the moringa leaves slowly, I usually keep flame low so they turn crisp without burning.
• Dals roasting - Try not to rush this part because roasted dals give the main flavor and aroma.
• Grinding - I usually grind it little coarse as it tastes better, but you can grind them smoother too.
• Moisture - I completely let the mixture cool fully before grinding, moisture can spoil the powder fast.
• Storage - I store in clean dry jar and avoid using wet spoon to keep the powder fresh longer.

Nutrition

Serving: 20g | Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 5mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 26IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 0.4mg

The post Drumstick Leaves Powder | Moringa Leaves Powder appeared first on Sharmis Passions.

Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch to a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.

This is one of those podis you can make once and use for many days without much effort. It tastes good when mixed with ghee or even sesame oil. Since it uses dry roasted ingredients, it stores quite well also and stays fresh for long. It is a handy podi for busy mornings and also for quick weekend lunch.

About Thengai Podi

Thengai Podi is a spiced coconut powder made by dry roasting dried coconut along with dal and spices. It is used as a side for idli, dosa, rice by mixing with ghee/ oil and is relished by all spice powder lovers. This podi is quite common in many Tamil homes and often kept ready in the kitchen shelf for easy breakfasts.

The texture is slightly coarse and not fully powdered, and that gives a nice bite when mixed with ghee or oil. Kashmiri red chilies gives color and regular chilies gives heat but not too strong so perfect to serve for kids too. Adding tamarind for a bit of tang which balances the coconut taste well. Hing also brings a sharp flavor which goes well with the roasted dal.

There are small variations for this podi like adding chana dal along with urad dal or roasting the coconut extra brown for stronger taste, adding garlic etc. The flavor is mild but still rich because the coconut gets slightly golden and gives light sweetness.

Thengai Podi Video

Thengai Podi Ingredients

• Coconut - I have used kopra (dried coconut) for more shelf life. You can use fresh grated coconut too. If using freshly grated coconut first grind all the other ingredients coarsely then add coconut and pulse it to get this texture.
• Urad dal, Chana dal - I added whole urad dal, chana dal for roasting because it gives a nutty taste and volume to the podi.
• Red chilies - I add Kashmiri chilies for color and regular chilies for heat. You can add more regular chilies if you want more spice.
• Garlic - Adding garlic is purely optional but adds more flavor to the podi. Coconut with garlic combo is the best so I recommend adding it.
• Tamarind - I have used little tamarind for mild tang which balances the coconut heaviness.
• Hing - I have added a pinch of hing for flavor, it brings small lift to the podi.
• Coconut oil - I have used coconut oil to roast the spices which gives a nice aroma. You can use regular oil but coconut oil suits better.
• Rock salt - added to taste, if adding rock salt roast and add it to avoid it from letting out water.

You can reduce the spice for kids and use more coconut. This is one of those podis you can adjust easily according to your liking and still it turns good. I usually make this when I have extra coconut in the fridge because this podi helps use it up nicely without wasting.

This podi serves great with rice, ghee and I love this coconut podi even with curd rice. This is such a versatile spice mix that can be used to serve as side dish.

Why This Recipe Works

• It gives a fresh roasted flavor that tastes great with idli and dosa.
• The podi is simple to prepare and uses basic ingredients from the kitchen only.
• It stores well and stays good for long time since everything is roasted nicely.
• You can adjust spice, texture or even tang based on what you like.
• It mixes easily with ghee or oil, so even kids enjoy having it.

How to make Thengai Podi Step by Step

1.We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.

2.Roast until golden brown, Transfer to the plate and set aside.

3.To the same pan add remaining oil then 2 cups dried coconut(kopra).

4.Roast until golden brown, Transfer to the plate and set aside.

5.Add 6 cloves small sized garlic. Roast until golden.

6.Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.

7.Add rock salt along with 1 teaspoon hing.

8.Switch off sauté for few seconds and transfer to the plate.

9.Cool down completely.

10.Transfer to a dry mixer jar.

11.Grind it coarse like shown. Do not grind more as it will release oil.

12.Transfer to a plate, cool down then store.

Store in airtight container and enjoy!

Expert Tips

• Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
• Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
• Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
• Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
• Storage - I keep this podi in clean dry jar so it stays well for many days.

Serving and Storage

Serve this with idli, dosa or even with hot rice and ghee if you like simple meals. It taste very good when mixed with warm ghee as it brings out the coconut aroma. Store this podi in airtight container and keep it dry, it stays fresh for almost a month at room temperature.

FAQS

1.Can I add fresh coconut?

Yes you can, but roast it well until golden brown to increase shelf life. But dried coconut has more shelf life.

2.Is Kashmiri chili necessary?

Not required, but it gives bright color without too much heat.

3.What others can I add?

You can add few curry leaves, ½ teaspoon mustard seeds roast and add it for a variation.

4.Will the podi spoil fast?

No, as long you roast the coconut well and keep it dry, it stays good.

5.Can I grind finely?

You can, but the coarse texture tastes nicer with ghee.

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

Tried this Thengai Podi 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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Thengai Podi Recipe | Coconut Podi Recipe

Thengai Podi is a simple coconut spice powder that serves as a great side dish for idli, dosa and rice. Also known as coconut podi, it has a nice roasted flavor with little bit spice, so it becomes a good choice when you want something quick on the side. It is easy to make and gives a tasty touch for a plain meal. The mix of coconut, dal and chilies gives a warm aroma that feels very tasty and comforting.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, coconut recipes, dosa sidedish, idli podi recipe, Idli recipes, idli side dish, Kerala Meal Sidedish, podi recipes, recipes, Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 30

Calories 120kcal

Author Sharmilee J

Ingredients

• 2 cups dried coconut kopra
• ½ cup whole urad dal
• 2 tablespoon chana dal
• 10 regular red chilies
• 6 kashmiri red chillies
• 1 teaspoon tamarind
• 1 teaspoon hing
• 6 small cloves garlic
• rock salt / salt to taste
• 1 tablespoon coconut oil

Instructions

• We need 1 tablespoon coconut oil in total, Add half of oil to a pan and heat it. Add ½ cup whole urad dal, 2 tablespoon chana dal, 10 red chilies along with 6 kashmiri red chilies.
• Roast until golden brown, Transfer to the plate and set aside.
• To the same pan add remaining oil then 2 cups dried coconut(kopra).
• Roast until golden brown, Transfer to the plate and set aside.
• Add 6 cloves small sized garlic. Roast until golden.
• Now add 1 teaspoon tamarind and roast for a minute. Transfer to the plate and set aside.
• Add rock salt along with 1 teaspoon hing.
• Switch off sauté for few seconds and transfer to the plate.
• Cool down completely.
• Transfer to a dry mixer jar.
• Grind it coarse like show. Do not grind more as it will release oil.
• Transfer to a plate, cool down then store.

Video

Notes

• Roasting coconut - I usually roast the coconut slowly in low flame so it turns golden without burning. Adding dried coconut increases shelf life.
• Grinding texture - Grind it coarse with texture. Do not grind more as coconut will release oil making the podi sticky.
• Using tamarind - Adds a mild tang to the podi, roast it just for few seconds.
• Salt choice - I usually add rock salt for podi. Make sure to roast it then add for grinding to prevent form letting out water.
• Storage - I keep this podi in clean dry jar so it stays well for many days.

Nutrition

Serving: 20g | Calories: 120kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Thengai Podi Recipe | Coconut Podi Recipe appeared first on Sharmis Passions.

Cold Coffee is a popular chilled beverage made using coffee powder, milk, sugar and ice cream. Cafe Style Cold Coffee can be made easily at home with just 4 ingredients. Creamy, frothy and delicious cold coffee can be made in just 10 minutes and you will love it. Learn to make cafe style cold coffee the perfect way with step by step pictures and video.

Cold Coffee can made in numerous ways and this one tastes just like in cafe shops with minimal effort. It has a rich, creamy and frothy texture with a perfect balance of sweetness and bitterness. To make it rich I have used ice cream but you can skip it and use just frozen milk and coffee powder and still it tastes delicious.

About Cold Coffee

Cold Coffee is a classic refreshing beverage made by blending milk, sugar, instant coffee powder and ice cream. All the ingredients are blended until smooth and frothy making it a delicious beverage. Ice cream is added to make it more rich and creamy however you can replace ice cream with frozen milk too.

Cafe Style Cold Coffee can be made quickly using basic ingredients available in your kitchen. Within 10 minutes you can whip up a creamy, rich and delicious cold coffee. After few trials I have recreated the cafe style cold coffee and here is the recipe for you all.

In many cafe shops cold coffee is served in a glass drizzle with chocolate syrup with ice cream or whipped cream as topping. This Classic Cold Coffee Recipe shared here is one of our family favorites so I make it often during summer.

I am a coffee person and can start my daily chores only after a cup of coffee as a first thing in the morning. I love coffee flavor a lot so this cold coffee is my favorite too. This cafe style cold coffee is a must try for all coffee lovers.

Creamy, thick and satisfying cold coffee ready in just few minutes. You don't need to go to your favorite cafe shop to enjoy cold coffee anymore - Make it at home and enjoy at your convenience!

Cold Coffee Video

Similar Recipes

• Dalgona Coffee
• Iced Coffee
• Caramel Coffee
• Espresso Coffee
• Black Coffee

Cold Coffee Ingredients

• Milk - Use fresh full fat milk for best taste. Always boil the milk, then chill and use it.
• Ice cream - Vanilla ice cream is the best combo for cold coffee. Ice cream is added to make cold coffee more rich and creamy. Alternatively you can use frozen milk too.
• Sweetener - Adjust sugar according to your taste preference. If skipping ice cream add more sugar.
• Instant Coffee Powder - I used instant coffee powder however you can use coffee syrup prepared using coffee filter too.
• Water - Hot water is used for coffee powder to dissolve easily and to make the coffee syrup.

How to make Cold Coffee Step by Step

1.First to a mixer jar add 1 tablespoon instant coffee powder.

2.Add 2 tablespoon sugar to it.

3.Add 2 tablespoon hot water to it.

4.Blend this well first until frothy and creamy like this.

5.Add 1 cup chilled milk to it.

6.Add 2 big scoops vanilla ice cream.

7.Blend until frothy and creamy.

8.Pour into serving glass with the froth on top.

9.Cold Coffee is ready!

10.Top it up with whipped cream. You can add a scoop of vanilla ice cream too.

11.Sprinkle a pinch of instant coffee powder and serve it chilled with a straw on the side.

12.Enjoy cold coffee chilled!

Expert Tips

• Milk - Make sure to use full cream milk for best rich creamy cold coffee.
• Replacing ice cream - You can replace ice cream with ½ cup frozen milk with ¼ teaspoon vanilla essence.
• Coffee powder- You can add instant coffee powder or coffee decoction.
• Chocolate flavor - Add 1 tablespoon chocolate syrup for a chocolatey cold coffee.
• Ice cubes - I do not use ice cubes as it makes the cold coffee runny.
• Topping - You can skip the whipped cream topping and alternatively drizzle chocolate syrup and serve it too You can even add a scoop of vanilla ice cream on top and serve it..

Serving & Storage

You can have Cold Coffee anytime of the day. You can make the coffee mixture and store it in fridge it keeps well for about 2 weeks. When serving time just blend the coffee syrup with milk, ice cream and serve chilled.

FAQS

1.Is cold coffee and iced coffee same?

Cold Coffee is more rich with the addition of ice cream with milk along with coffee syrup but Iced Coffee is slightly runny as it has just milk and coffee syrup with lots of ice cubes.

2.How can I make rich and creamy cold coffee?

Ice cream is the best option to make your cold coffee creamy and rich. Alternatively you can use frozen milk too which gives the same creamy rich texture.

3.What is coffee syrup or decoction?

Coffee syrup also popularly known as coffee decoction is nothing but coffee powder with hot water blended well.

4.Is cold coffee same as iced coffee?

No not exactly. Cold Coffee is milk based and is more creamy and rich whereas iced coffee is brewed coffee poured over lots of ice cubes, milk and sugar can or cannot be added.

5.Can I make cold coffee without mixer?

Yes you can add all ingredients to a tight jar and shake vigorously until frothy, thick and creamy.

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

Tried this Cold Coffee 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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Cold Coffee Recipe | Cafe Style Cold Coffee

Cold Coffee is a popular chilled beverage made using coffee powder, milk, sugar and ice cream. Cafe Style Cold Coffee can be made easily at home with just 4 ingredients. Creamy, frothy and delicious cold coffee can be made in just 10 minutes and you will love it. Learn to make cafe style cold coffee the perfect way with step by step pictures and video.

Course Drinks

Cuisine Indian

Keyword 15 mins recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories

Author Sharmilee J

Ingredients

• 1 tablespoon instant coffee powder
• 2 tablespoon sugar
• 2 tablespoon hot water
• 1 cup milk boiled cooled and chilled
• 2 big scoops vanilla ice cream

Instructions

• First to a mixer jar add 1 tablespoon coffee powder.
• Add 2 tablespoon sugar to it.
• Add 2 tablespoon hot water to it.
• Blend this well first until frothy and creamy like this.
• Add 1 cup chilled milk to it.
• Add 2 big scoops vanilla ice cream.
• Blend until frothy and creamy.
• Pour into serving glass with the froth on top.
• Cold Coffee is ready!
• Top it up with whipped cream. You can add a scoop of vanilla ice cream too.
• Sprinkle a pinch of instant coffee powder and serve it chilled with a straw on the side.
• Enjoy cold coffee chilled!

Video

Notes

• Milk - Make sure to use full cream milk for best rich creamy cold coffee.
• Replacing ice cream - You can replace ice cream with ½ cup frozen milk with ¼ teaspoon vanilla essence.
• Coffee powder- You can add instant coffee powder or coffee decoction.
• Chocolate flavor - Add 1 tablespoon chocolate syrup for a chocolatey cold coffee.
• Ice cubes - I do not use ice cubes as it makes the cold coffee runny.
• Topping - You can skip the whipped cream topping and alternatively drizzle chocolate syrup and serve it too You can even add a scoop of vanilla ice cream on top and serve it..

The post Cold Coffee Recipe (Cafe Style) appeared first on Sharmis Passions.

Soya Bean Sundal is healthy and very tasty snack made using soaked soya beans, spices and grated coconut. It is soft and lightly buttery, with little crunch from coconut and aroma from tempering. It is easy to make and filling too. You can enjoy it as evening snack or small bite anytime you feel hungry.

This recipe is a easy to make snack and takes less time, The beans are soft and mild nutty in taste, and coconut gives it nice texture. You can make it salt or sweet as per your choice. Even kids like it because it is soft, lightly spiced and has mild sweetness in sweet version.

About Soya Bean Sundal

Soya Bean Sundal is a variation of usual sundal made with legumes like chickpeas or black-eyed beans. Using soya beans makes it protein rich and more healthy. The texture is soft but it has bite if cooked properly. Tempering with spices and adding grated coconut gives nice traditional aroma and taste.

Salt version is simple, lightly spiced and buttery, perfect for quick snack. Sweet version is mildly sweet and tangy with jaggery and tamarind, soft and flavorful. Both versions are easy to make and takes very less time once beans are soaked. It is not oily or heavy, very light to eat.

It is very important to soak beans well so that it cooks soft. If beans are not soaked enough, even pressure cooking will not make them soft and it will be hard to chew. I personally like sweet version for its flavor and taste. You can add in roasted nuts for extra crunch and richness.

I usually make this sundal when we feel like having something different from usual snack. I like both salt and sweet version for family snack. It is healthy, easy to digest and stays soft for hours if kept covered.

Soya Bean Sundal Ingredients

• Soya Bean - I have used dried soya bean which I soaked overnight and cooked soft. It gives nice buttery taste and soft texture. You can use fresh soya too but dried ones taste better.
• Coconut grated - I have used fresh grated coconut for both sweet and salt version. It gives nice flavor and mild sweetness. You can use desiccated coconut if fresh not available.
• Jaggery syrup - I added this for sweetness to the sweet sundal and blends well with tamarind. You can also use brown sugar instead of jaggery.
• Tamarind pulp - I used a thin tamarind extract just for mild tangy flavor in sweet version. If you like more tangy taste, you can increase little.
• Mustard seeds - It is for tempering, gives light crunch and good aroma. You can skip if you do not like it.
• Curry leaves - I have used few curry leaves while tempering. It gives nice flavor and freshness. You can also use coriander leaves.
• Red chilli - It gives small heat and color to the salt sundal. You can replace with green chilli if you like.
• Hing - I have added a tiny pinch while tempering.It gives a nice aroma and helps in digestion.
• Jeera - I used for tempering in sweet version, it gives light flavor and good balance to jaggery taste.
• Roasted jeera powder - I have added little in salt version for extra flavor.It gives a mild smoky taste.
• Oil - I used regular cooking oil for tempering. You can also use coconut oil for more traditional flavor.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Soya Bean Sundal Step by Step

1.Salt Version : Soak soya bean overnight. Pressure cook for 3 whistles along with enough water in medium flame or until it becomes soft. Drain water and set aside.

2.I divided it into two parts for salt and sweet. Heat oil in a pan - add mustard seeds, urad dal, red chili, hing, curry leaves let it splutter, add required salt. Then add cooked karamani.

3.Toss it well, then add coconut and mix well. Switch off

4.Sweet Version : Heat oil in a pan - temper jeera let it crackle, then add soya bean, add tamarind pulp.

5.Then add jaggery syrup, toss it well. Once the moisture is absorbed add coconut.

6.Cook in low flame for 2 minutes, toss it  and switch off.

Serve hot / warm as a evening snack!

Expert Tips

• Soaking - I always soak soya beans overnight or at least for 6 to 7 hours so they become soft after cooking.
• Cooking the Beans - I usually pressure cook for 3 whistles, it gives the right texture. Do not overcook otherwise it will turn mushy.
• Sweet or Salt - You can divide the cooked beans into two parts for making both versions, that way you can enjoy both flavors.
• Coconut Choice - I have used fresh grated coconut as it gives best flavor. Frozen can be used if you thaw well before adding.
• Jaggery - You can adjust the jaggery add less if you want a milder taste and more for a sweeter taste. Both tastes good.

Serving and Storage

Serve Soya Bean Sundal warm or at room temperature as snack. It goes well as evening snack or tea time. You can store leftover in airtight container. Sweet version stays good for one day in room temperature. Salt version can be kept little longer, but best to eat fresh.

FAQS

1.Can I skip coconut?

Yes, you can skip coconut but it gives nice flavor and soft texture. Without it sundal taste little plain.

2.Can I use sugar?

Yes, sugar works too but taste will slightly change. It gives mild flavor and different sweetness.

3.How much hours to soak the beans?

At least 5 hours or overnight. If soaking is short, beans remain hard even after cooking.

4.Can I add in nuts?

Yes, you can add any nuts like cashew almonds for extra crunch and taste.

5.Can I make sweet and salt version together?

Yes, I usually divide cooked beans and prepare both versions separately. It is simple and quick that way.

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

Tried this Soya Bean Sundal 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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Soya Bean Sundal Recipe

Soya Bean Sundal is healthy and very tasty snack made using soaked soya beans, spices and grated coconut. It is soft and lightly buttery, with little crunch from coconut and aroma from tempering. It is easy to make and filling too. You can enjoy it as evening snack or small bite anytime you feel hungry.

Course Snack, sweet

Cuisine Indian

Keyword legumes recipes, navaratri sundal recipes, snack recipes, sundal recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Soaking Time 7 hours hours

Total Time 7 hours hours 25 minutes minutes

Servings 4 people

Calories 109kcal

Author Sharmilee J

Ingredients

For Salt:

• ¼ cup dried soya bean
• 2 tablespoon coconut grated
• ¼ teaspoon roasted jeera powder
• salt to taste

To temper:

• 2 teaspoon oil
• ½ teaspoon mustard seeds
• a small sprig curry leaves
• 1 nos red chilli halved
• a tiny pinch hing

For Sweet:

• ¼ cup soya bean dried
• 2 tablespoon coconut grated
• 1 teaspoon thin tamarind pulp
• 3 teaspoon jaggery syrup
• a pinch salt

To temper :

• 2 teaspoon oil
• ¼ teaspoon jeera

Instructions

• Salt Version : Soak soyabean overnight.Pressure cook for 3 whistles along with enough water in medium flame or until it becomes soft.Drain water and set aside.
• I divided it into two parts for salt and sweet.Heat oil in a pan - add mustard seeds,urad dal,red chilli,hing,curry leaves let it splutter, add required salt.Then add cooked karamani.
• Toss it well, then add coconut and mix well.Switch off.
• Sweet Version : Heat oil in a pan - temper jeera let it crackle,then add soya bean,add tamarind pulp.
• Then add jaggery syrup,toss it well.Once the moisture is absorbed add coconut.
• Cook in low flame for 2mins,toss it  and switch off.
• Serve Soya Bean Sundal hot / warm as a evening snack!

Notes

• Soaking - I always soak soya beans overnight or at least for 6 to 7 hours so they become soft after cooking.
• Cooking the Beans - I usually pressure cook for 3 whistles, it gives the right texture. Do not overcook otherwise it will turn mushy.
• Sweet or Salt - You can divide the cooked beans into two parts for making both versions, that way you can enjoy both flavors.
• Coconut Choice - I have used fresh grated coconut as it gives best flavor. Frozen can be used if you thaw well before adding.
• Jaggery - You can adjust the jaggery add less if you want a milder taste and more for a sweeter taste. Both tastes good.

Nutrition

Serving: 75g | Calories: 109kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 53mg | Potassium: 144mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Soya Bean Sundal (Salt and Sweet) appeared first on Sharmis Passions.

Shakkar Para is tasty sweet made with wheat flour, ghee and sugar. It is cut into small diamond shapes and fried till it turns golden brown, then coated with light sugar syrup which gives a coating on top and sweet taste. It is one of those sweets that brings homely and festive feeling at the same time.

This Shakkar Para is quite popular in many North Indian homes, mostly made during Diwali or small family get-together. It is very simple to make and stays good for many days, so people even take it while traveling. The ingredients are very basic but taste mainly depends on right frying and proper sugar coating. It may look small but every handful feels satisfying and full of flavor.

About Shakkar Para

Shakkar Para is a traditional sweet which is between biscuit and cookie. The dough is made using wheat flour, little rava and small spoon of ghee, then rolled and cut into diamond shapes before frying. The fried diamond pieces are coated with sugar syrup which hardens later which makes it crunchy.

It is one of those old recipes passed down from grandmothers, always made in big tin boxes for family to enjoy. The texture comes out very crisp and gives nice crunch sound when you bite but still melts softly later.

The sugar coating is the best part in this sweet. The syrup is boiled till it reaches one string consistency, then the fried pieces are mixed so every piece gets coated evenly. When the syrup cool down, it becomes a fine white layer giving shiny and crunchy look. Getting that syrup right needs a bit of practice but once you get it, making becomes very easy.

There are many variations for this sweet. Some people use maida instead of wheat flour, some add pinch of cardamom or saffron for extra aroma. You can even make it with jaggery if you prefer earthy sweet taste. Every version has its own charm, but the wheat one feels more homely and rustic.

I usually make this sweet during holidays when everyone are at home. The smell of fried dough fills whole kitchen and I end up tasting few before even coating with syrup. This is one snack that never stays long in jar once made.

Shakkar Para Ingredients

• Wheat flour - I have used wheat flour for making the dough. It gives wholesome taste with light nutty flavor. You can also use maida if you want.
• Fine rava - I added little fine rava because it helps to make it more crisp and keep its shape better. You can skip if you do not have, but adding it really gives nice crunch.
• Ghee - I used ghee for that rich taste and soft texture. Butter can also be used, but honestly ghee gives better flavor in this recipe.
• Milk - I have used milk for kneading so the dough bind smoothly. It gives mild sweetness too. You can also add water if you like it less rich.
• Sugar - I used sugar for making light syrup that coat the fried pieces nicely. You can replace it with jaggery also for different earthy flavor.
• Oil - I have used oil for deep frying till golden and crisp. Any neutral flavored oil that you use normally for frying will work fine.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Maa Ladoo
• Shahi Tukda
• Bread Kheer

How to make Shakkar Para Step by Step

1.In a mixing bowl, take wheat flour, add ghee and fine rava to it. Then take it out and knead it once.

2.Mix well with your hands, it ill resemble bread crumbs. When you press it it should hold together that is the right texture.

3.Now add milk little by little to form a smooth non sticky dough. Cover with a muslin cloth and rest for 10 minutes.

4.Now knead it once, then roll it using a chapati roller slightly thick. Then using a knife or pizza cutter draw lines to form small diamonds as shown below.

5.Carefully separate the pieces. Now heat oil - add few pieces, do not overcrowd. It will slowly come up and change color. Do not keep the flame in high, low medium should be fine. Keep rolling and flipping over to cook evenly.

6.Deep fry till golden brown on both sides. Take it out and drain in tissue paper. Likewise fry the remaining, Set aside.

7.To make sugar syrup - First take sugar in a pan, add water to it till immersing level, keep stirring till sugar completely dissolves.

8.Cook till the syrup becomes thick. Keep a small plate with water in it, when you pour a drop the sugar syrup it should not dissolve and it should stand still like shown. That is the right consistency, now switch off.

9.At this stage add the cooked biscuits into the sugar syrup. Toss it well for even mixing and coating of sugar syrup. In few minutes it will become dry with sugar coated on the biscuits.

Cool down, spread it then store in airtight container.

Expert Tips

• Dough texture - The dough must be soft and smooth, It should not be very tight. If it feels little dry, I just sprinkle some milk and knead it again till it comes together nicely.
• Rolling - Do not roll too thin, otherwise it become hard after frying. I mostly keep medium thick like small crackers so it stay crisp and light.
• Oil temperature - Always fry on medium heat. If oil is too hot, outside become brown fast but inside stay soft.
• Sugar syrup - Cook syrup till sugar syrup does not dissolve, but not too thick. That gives best coating without stickiness.
• Storage - Let it cool fully before storing. Closing while warm will make it lose crispness.

Serving and Storage

Serve Shakkar Para with hot tea or coffee in the evening time. It goes well with some savory snacks also if you like to mix sweet and salty taste together. Store it in airtight container or glass jar and it stay good for 10 to 15 days in room temperature. Keep it away from moisture and always use dry hands while taking.

FAQS

1.Can I make this using maida?

Yes you can, maida gives more light and flaky texture, while wheat flour give little earthy taste.

2.Can I skip rava in this recipe?

You can skip, but adding rava makes para more crispy and gives nice bite.

3.Can I use jaggery?

Yes you can use jaggery syrup instead of sugar syrup, it gives more deep and traditional flavor.

4.How to know when syrup is ready?

When you drop little syrup in water and it form 1 thin string without melting, that means it is ready.

5.How long can I keep Shakkar Para?

It stay fresh for about two weeks if you keep properly in airtight jar and store in cool dry place.

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

Tried this Shakkar Para 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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Shakkar Para Recipe | Shankarpalli Recipe

Shakkar Para is tasty sweet made with wheat flour, ghee and sugar. It is cut into small diamond shapes and fried till it turns golden brown, then coated with light sugar syrup which gives a coating on top and sweet taste. It is one of those sweets that brings homely and festive feeling at the same time.

Course Snack, sweet, sweets

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, easy diwali snacks, fry, fry recipes, rava recipes, sweet recipes, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 345kcal

Author Sharmilee J

Ingredients

• ½ cup heaped wheat flour
• ½ teaspoon fine rava
• ½ tablespoon ghee
• ⅛ cup milk (+ / -)

FOR THE SUGAR SYRUP:

• ¼ cup sugar
• ⅛ cup water

Instructions

Making Para:

• In a mixing bowl, take wheat flour, add ghee and fine rava to it. Then take it out and knead it once.
• Mix well with your hands, it ill resemble bread crumbs. When you press it it should hold together that's the right texture.
• Now add milk little by little to form a smooth non sticky dough. Cover with a muslin cloth and rest for 10 minutes.
• Now knead it once, then roll it using a chapathi roller to slightly thick.
• Then using a knife or pizza cutter draw lines to form small diamonds.
• Carefully separate the pieces.
• Now heat oil - add few pieces, do not overcrowd. It will slowly come up and change color.
• Do not keep the flame in high, low medium should be fine. Keep rolling and flipping over to cook evenly.
• Deep fry till golden brown on both sides.
• Take it out and drain in tissue paper. Likewise fry the remaining. Set aside.

Making Sugar Syrup:

• To make sugar syrup - First take sugar in a pan, add water to it till immersing level, keep stirring till sugar completely dissolves.
• Cook till the syrup becomes thick. Keep a small plate with water in it, when you pour a drop the sugar syrup it should not dissolve and it should stand still. That's the right consistency, now switch off.

Making Shakkar Para:

• At this stage add the cooked biscuits into the sugar syrup. Toss it well for even mixing and coating of sugar syrup. In few mins it will become dry with sugar coated on the biscuits.
• Cool down, spread it and then store in airtight container. Enjoy Shakkar Para!

Notes

• Dough texture - The dough must be soft and smooth, It should not be very tight. If it feels little dry, I just sprinkle some milk and knead it again till it comes together nicely.
• Rolling - Do not roll too thin, otherwise it become hard after frying. I mostly keep medium thick like small crackers so it stay crisp and light.
• Oil temperature - Always fry on medium heat. If oil is too hot, outside become brown fast but inside stay soft.
• Sugar syrup - Cook syrup till sugar syrup does not dissolve, but not too thick. That gives best coating without stickiness.
• Storage - Let it cool fully before storing. Closing while warm will make it lose crispness.

Nutrition

Serving: 75g | Calories: 345kcal | Carbohydrates: 70g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 2mg | Potassium: 66mg | Fiber: 2g | Sugar: 25g | Calcium: 10mg | Iron: 3mg

The post Shakkar Para Recipe | Shankarpalli Recipe appeared first on Sharmis Passions.

Asafoetida is a quite essential spice every Indian kitchen must have. It is that tiny pinch we add that gives great aroma and unique punch to our dals and curries. Most of us buy ready hing powder from stores, but fresh homemade hing powder has great flavor and stroNg aroma, and it is pure. When you make it at home, you can control how fine you want and the flavor also lasts longer.

When you make it fresh, you can really feel how much change it brings in the taste, especially in rasam, sambar and chutneys. I started making hing powder at home few years back. The solid hing may look small, but when you roast and powder it, the kitchen fills with strong traditional smell.

About Asafoetida

Hing, also called as Asafoetida, is a gum resin obtained from plant roots, mostly used in Indian cooking for its strong flavor and digestive property. It is very common in South Indian homes, especially used in dishes with dal and legumes. The strong pungent smell becomes mild and pleasant once roasted and powdered.

In olden days, compound or solid hing was mostly used as it stays fresh for a long time. Nowadays most people prefer powdered one because it is easy to handle. But homemade hing powder from compound hing is always more pure and strong compared to packed ones. It just needs few minutes and little patience to make at home.

The solid hing pieces are cut into small chunks, lightly roasted till they puff up and then cooled down before powdering. The roasting part is very important because it removes raw smell and makes hing easy to grind. It can be stored for many months without losing aroma.

I usually make this in small batch and store it in an airtight bottle. When I open the jar, the smell itself reminds me of my grandmother's kitchen. It is one of those simple things that keeps the real taste of Indian cooking alive.

Asafoetida Recipe Video

Asafoetida Ingredients

• Solid / Compound Hing - I have used pure solid or compound hing bought from a local store. It gives stronger aroma and more flavor than readymade powder. You can use any good quality brand you get easily.

Why This Recipe Works

• This recipe is very simple and takes just few minutes to prepare.
• Homemade hing powder stays fresh for many months when stored properly.
• Roasting removes raw smell and brings that lovely nutty aroma.
• You get pure hing flavor without any added flour or filler.
• It makes all dishes taste better, even a small pinch is enough.

Similar Recipes

• Turmeric powder
• Garam masala powder
• Cumin powder
• Coriander powder
• Biryani masala powder

How to make Asafoetida Step by Step

1.Take compound hing (asafoetida), stretch it a bit. I used 2 small blocks.

2.Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.

3.All cut and ready.

4.Add it to a pan and dry roast it.

5.Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.

6.Cool down completely.

7.Transfer to a mixer jar.

8.Grind it to a fine powder.

9.Transfer to a plate, cool down completely. Store in a clean dry jar.

Expert Tips

• Cut small - I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
• Roast slowly - Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
• Cool down - Let it cool down completely before powdering else it become sticky.
• Grind fine - I use small dry jar to powder it very fine. It mixes easily in dishes.
• Storage - Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.

Serving and Storage

Use homemade hing powder just like store-bought one. Add a pinch while tempering for rasam, sambar or any dal dish. You can even use in chutneys and pickles for that traditional aroma. Store it in airtight bottle in cool dry place. It stays good for 6 to 8 months easily if handled clean.

FAQS

1.Can I skip roasting the hing?

No, roasting is must. It removes raw harsh smell and makes hing crisp which makes it easy to grind.

2.Why my hing turned sticky after grinding?

Maybe it was hot when powdered or too much moisture in air. Always cool it fully before grinding.

3.Can I use mixer for grinding?

Yes, use small dry mixer jar. Grind in short pulses to get fine powder.

4.Is this stronger than store bought hing?

Yes, very much stronger and pure. You can use less quantity while cooking.

5.How to make it mild if too strong?

You can mix small portion with rice flour or roasted urad dal powder to reduce strength.

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

Tried this Homemade Asafoetida 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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How to make Asafoetida | Homemade Hing Recipe

Asafoetida is something every Indian kitchen must have. It is that tiny pinch we add that gives great aroma and unique punch to our dals and curries. Most of us buy ready hing powder from stores, but fresh homemade hing powder has great flavor and strog aroma, and it is pure. When you make it at home, you can control how fine you want and the flavor also last longer.

Course how to

Cuisine Indian

Keyword 20 mins recipes, How to

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20

Calories

Author Sharmilee J

Ingredients

• 100 grams compound hing

Instructions

• Take compound hing (asafoetida), stretch it a bit. I used 2 small blocks.
• Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.
• All cut and ready.
• Add it to a pan and dry roast it.
• Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.
• Cool down completely.
• Transfer to a mixer jar.
• Grind it to a fine powder.
• Transfer to a plate, cool down completely. Store in a clean dry jar.

Video

Notes

• Cut small - I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
• Roast slowly - Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
• Cool down - Let it cool down completely before powdering else it become sticky.
• Grind fine - I use small dry jar to powder it very fine. It mixes easily in dishes.
• Storage - Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.

Nutrition

Serving: 1g

The post How to make Asafoetida | Homemade Hing Recipe appeared first on Sharmis Passions.

Egg Puffs is one of the most loved snacks popular in bakeries which is made with puff pastry sheets, boiled egg and a simple onion masala. It is flaky, crisp on outside with soft spicy filling inside makes it so delicious. The taste is mild spicy, tangy and the layers of puff makes every bite interesting.

Egg Puffs is mostly enjoyed with evening tea or coffee, but honestly you can serve it any time as snacks. The recipe is simple to make and feels more fresh and flavorful than the store bought ones. It is also a good choice to prepare on weekends when you want to serve your family something special and filling.

About Egg Puffs

Egg Puffs is a very popular bakery snack, especially in South India. Almost every bakery counter will have these golden brown puffs stacked neatly. It is popularly called Mutta Puffs in Tamil. They are flaky pastry stuffed with masala onion filling and half of boiled egg. These puff up beautifully with crisp edges and soft inside when baked.

I studied in a convent where they have a small canteen which has only limited snacks and this egg puffs is one of them. I am so obsessed with it since my school days as my canteen serves the best egg puffs.

The origin of egg puffs goes back when bakeries started selling puff pastry based snacks. Since egg is simple and protein rich, it became a common filling. Over time, the onion masala was added to give more spice and taste. Even now many people buy egg puffs as quick snack instead of samosas or vadas.

The flavor is mainly from the caramelized onions and the masala powders. The tomato sauce adds slight tang, making it different from plain boiled egg puff. I have added just curry leaves for flavor, you can add coriander leaves too. If you prefer spicy, you can increase chili powder or pepper powder.

I used store bought puff pastry sheet, slightly thawed and used it. The layers and the color purely depends on the quality of the puff pastry sheets used. Here in my place only few brands are available so used that. I will surely try and post homemade puff pastry sheet in the near future.

I usually make egg puffs on Sunday evenings. Kids love it warm from oven, and it makes the house smell so nice while baking. Since puff pastry sheets are available frozen, this snack hardly takes much time. Once you try at home, you will not miss bakery version.

Egg Puffs Video

Egg Puff Ingredients

• Puff pastry sheets - I have used ready frozen puff pastry sheets. It gives nice flaky layers after baking.
• Oil - I used little oil to sauté onion and masala. You can use any cooking oil you have, even butter for rich flavor.
• Onion - I have used large onions sliced thin, it caramelizes and gives sweetness to balance the spices. You can use small onions too but slicing is more work.
• Ginger garlic paste - This adds strong aroma and flavor to masala. If it is not available, you can crush fresh ginger and garlic.
• Spice powders - I added turmeric powder, kashmiri chili powder, pepper powder, garam masala for color, little heat, good flavor and taste.
• Tomato sauce - I have just used for a slight tangy taste. You can also use tomato puree but sauce makes it more tasty.
• Boiled eggs - I used half of boiled egg in each puff, yolk side down. You can season eggs with pinch of pepper before placing.

Why This Recipe Works

• This recipe is simple to make at home with easily available puff pastry sheets.
• The filling is flavorful with caramelised onion and spice mix.
• Egg puff is flaky outside but soft and tasty inside, perfect balance.
• You can serve this as tea-time snack or even light dinner.
• It is a bakery favorite that can be recreated fresh in your own kitchen.

Similar Recipes

• Veg puffs
• Tortilla chips
• Roasted makhana
• Carrot muffins
• Corn chips

How to make Egg Puffs Step by Step

1.To a pan heat 1 and ½ tablespoon oil , add 2 medium sized onion(sliced).

2.Saute until it turns transparent then add 1 teaspoon ginger garlic paste.

3.Saute for 2 minutes.

4.Cook covered until it turns soft.

5.Now give a quick sauté then add salt to taste, 1 and ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder and ½ teaspoon garam masala powder.

6.Saute well for a minute then add ½ cup water.

7.Saute and cook for 2 minutes.

8.Add 1 tablespoon tomato sauce and few curry leaves torn.

9.Give a quick mix and switch off.

10.Boil eggs slice into half and keep it ready. Transfer the filling to a bowl and set aside to cool. Both filling and eggs are ready.

11.Take a puff pastry sheet. I have used 5'X5' frozen puff pastry sheet. Dip your finger with water and wet the edges first.

12.Add around 2 tablespoon onion filling first then add half an egg with yoke side facing down like shown.

13.Close from the sides like shown. While you do this preheat oven at 200 DEG C for 10 minutes.

14.Close from all four sides and seal completely. Repeat to finish.

15.Beat an egg well, dip using a brush.

16.Give egg wash for all.

17.Repeat to finish.

18. Bake in preheated oven at 200 DEG C for 20-25 minutes.

Serve it hot!

Expert Tips

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling cooling - Always cool onion masala before filling pastry. If it is hot, the pastry will turn soggy.
• Egg placement - I place egg yolk side down so that puff seals better and egg sits flat.
• Sealing edges - I use little water at the edges to seal well. You can also press with fork for design and sealing.
• Baking - I bake at 200°C until golden brown. Don't open oven often, let it puff up nicely.

Serving and Storage

Serve Egg Puffs warm with tea, coffee or even with a simple ketchup or chutney. It tastes best when fresh and hot, right out of oven. If storing, keep in airtight container once cooled. You can reheat in oven or tawa before serving, but it is always most crisp on the same day.

FAQS

1.Can I skip tomato sauce?

Yes you can skip. Tomato sauce adds a tangy taste to the filling so I recommend adding it. The puffs will be more plain but still tasty with onion masala with just spice powders.

2.Can I use homemade puff pastry sheet?

Yes, you can use homemade puff pastry sheets but it takes much more time to prepare compared to frozen sheets.

3.Can I make it spicy?

Yes, you can just add more chili powder or black pepper if you want it more spicy.

4.Can I add other vegetables with the filling?

Yes you can add carrot, capsicum or even mushrooms along with onion if you like variation.

5.Can I replace egg with other filling?

Yes, you can try potato masala, paneer or even chicken filling instead of eggs.

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

Tried this Egg Puffs 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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Egg Puffs Recipe

Egg Puffs is one of the most loved snacks popular in bakeries which is made with puff pastry sheets, boiled egg and a simple onion masala. It is flaky, crisp on outside with soft spicy filling inside makes it so delicious. The taste is mild spicy, tangy and the layers of puff makes every bite interesting.

Course Baking, snacks

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 3

Calories 2356kcal

Author Sharmilee J

Ingredients

• 5 puff pastry sheets
• 3 boiled eggs
• 2 medium sized onion
• 1 teaspoon ginger garlic paste
• 1 and ½ teaspoon chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon pepper powder
• ½ teaspoon garam masala powder
• ½ cup water
• 1 tablespoon tomato sauce
• few torn curry leaves
• 1 egg for egg wash

Instructions

• To a pan heat 1 and ½ tablespoon oil , add 2 medium sized onion(sliced).
• Saute until it turns transparent then add 1 teaspoon ginger garlic paste.
• Saute for 2 minutes.
• Cook covered until it turns soft.
• Now give a quick sauté then add salt to taste, 1 and ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder and ½ teaspoon garam masala powder.
• Saute well for a minute then add ½ cup water.
• Saute and cook for 2 minutes.
• Add 1 tablespoon tomato sauce and few curry leaves torn.
• Give a quick mix and switch off.
• Boil eggs slice into half and keep it ready. Transfer the filling to a bowl and set aside to cool. Both filling and eggs are ready.
• Take a puff pastry sheet. I have used 5'X5' frozen puff pastry sheet. Dip your finger with water and wet the edges first.
• Add around 2 tablespoon onion filling first then add half an egg with yoke side facing down like shown.
• Close from the sides like shown. While you do this preheat oven at 200 DEG C for 10 minutes.
• Close from all four sides and seal completely. Repeat to finish.
• Beat an egg well, dip using a brush.
• Give egg wash for all.
• Repeat to finish.
• Bake in preheated oven at 200 DEG C for 20-25 minutes.
• Serve it hot!

Video

Notes

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling cooling - Always cool onion masala before filling pastry. If it is hot, the pastry will turn soggy.
• Egg placement - I place egg yolk side down so that puff seals better and egg sits flat.
• Sealing edges - I use little water at the edges to seal well. You can also press with fork for design and sealing.
• Baking - I bake at 200°C until golden brown. Don't open oven often, let it puff up nicely.

Nutrition

Calories: 2356kcal | Carbohydrates: 186g | Protein: 38g | Fat: 163g | Saturated Fat: 42g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 91g | Trans Fat: 0.01g | Cholesterol: 241mg | Sodium: 1143mg | Potassium: 373mg | Fiber: 7g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 12mg

The post Egg Puffs Recipe appeared first on Sharmis Passions.

Bajra Flour is also called as Kambu Maavu in Tamil, is one of the healthy flour that I always like to stock in my kitchen. It is made using pearl millet which is very nutritious and has nice earthy flavor. This flour can be used for making rotis, dosas and many other healthy dishes.

Making bajra flour at home is very simple and the taste is much better than store bought ones. You just have to roast the millet well and grind it to make the flour. It stays fresh for long time if stored right. You can make small batch and keep it, it has fresh taste and goes well with both sweet and savory dishes.

About Bajra Flour

Bajra Flour or Kambu Maavu is made by roasting pearl millet and grinding to a powder. Bajra is one of the old traditional grains used in Indian homes. It has a light earthy smell and when roasted, it gives a beautiful nutty aroma. The flour looks pale brown in color and feels little coarse when you touch.

It has light earthy smell and when roasted, gives nice nutty aroma. The flour looks pale brownish grey in color and feels little coarse to touch. The best thing about bajra is its health benefits. It is rich in iron, fiber and keeps you full for long time. It is also said to be good for digestion and helps to cool body during summer.

In Tamil Nadu, it is called kambu and used often for making healthy breakfast or porridge. You can try many recipes with bajra flour like kambu dosa, kambu adai, rotis or even laddoos. It mixes easily with wheat flour also for making chapathis. The taste of bajra is little smoky and rustic, perfect for simple home food.

I make bajra flour once in two weeks and store in airtight container. Sometimes I mix it with other millet flours for dosa batter also. It is easy to make and adding this to your routine makes diet more healthy

Bajra Flour Ingredients

• Whole Bajra (Pearl Millet) - I have used whole kambu for making this flour. It gives fresh aroma and better taste. You can also use split bajra if that is what you have.

Why This Recipe Works

• It is simple and made using just one ingredient.
• Roasting brings out nice aroma and removes raw smell.
• Homemade flour always tastes more fresh and flavorful than store one.
• Same method can be used for making other millet flours also.
• It stays good for many days when stored properly.

Similar Recipes

• Wheat Flour
• Multigrain Atta
• Homemade Idiyappam Flour
• Ragi Flour
• Millet Flour

How to make Bajra Flour Step by Step

1.Dry roast kambu till slightly golden. Roast in low flame it may take at least 7-10 minutes. Cool down then transfer to mixer jar.

2.Powder it. Roast it again for 3-5 minutes. Cool down then store.

Expert Tips

• Roasting - Always roast in low flame. If you roast in high flame, it will burn and give bitter taste.
• Cooling before grinding - Let the roasted millet cool completely before grinding or else the flour may turn sticky and lumpy.
• Grinding texture - When you grind in mixie, the flour will be little coarse. It is normal and fine for most recipes.
• Second roasting - I roast again for few minutes after grinding. It removes extra moisture and gives nice smell.
• Storage - Store in clean and dry jar. I keep it outside if using soon or in fridge for longer time.

Serving and Storage

You can use Bajra Flour for making dosa, rotis, porridge or mix with wheat flour to make soft chapathi. The taste is earthy and keeps your stomach full for long time. Store it in air tight box in cool place. It stays good for two weeks outside or even longer in fridge. Always use dry spoon when taking out flour.

FAQS

1.Can I skip roasting and grind directly?

No, roasting is needed. It helps in removing raw smell and keeps flour fresh longer.

2.My flour is little coarse, is it okay?

Yes, mixie ground flour will be slightly coarse and it is completely fine.

3.Can I make in big quantity?

Yes, you can make big batch and give to flour mill for fine grinding.

4.How can I use flour daily?

You can mix it with wheat flour for regular rotis. It makes them healthy and soft.

5.Can I make other millet flours?

Yes, you can use same method. it works for ragi, jowar or foxtail millet too. Just roast properly before grinding.

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

Tried this  Bajra Flour 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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Bajra Flour Recipe | Kambu Maavu Recipe

Bajra Flour is also called as Kambu Maavu in Tamil, is one of the healthy flour that I always like to stock in my kitchen. It is made using pearl millet which is very nutritious and has nice earthy flavor. This flour can be used for making rotis, dosas and many other healthy dishes.

Course howtos

Cuisine Indian

Keyword 30 mins recipes, How to, millet recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 cups

Calories 301kcal

Author Sharmilee J

Ingredients

• ¼ kg whole kambu / pearl millet

Instructions

• Dry roast kambu till slightly golden.
• Roast in low flame it may take at least 7-10 minutes.
• Cool down then transfer to mixer jar.
• Powder it.
• Roast it again for 3-5 minutes.
• Cool down then store.
• Serve Kambu Maavu hot / warm!

Notes

• Roasting - Always roast in low flame. If you roast in high flame, it will burn and give bitter taste.
• Cooling before grinding - Let the roasted millet cool completely before grinding or else the flour may turn sticky and lumpy.
• Grinding texture - When you grind in mixie, the flour will be little coarse. It is normal and fine for most recipes.
• Second roasting - I roast again for few minutes after grinding. It removes extra moisture and gives nice smell.
• Storage - Store in clean and dry jar. I keep it outside if using soon or in fridge for longer time.

Nutrition

Serving: 100g | Calories: 301kcal | Carbohydrates: 56g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 256mg | Calcium: 35mg | Iron: 7mg

The post Bajra Flour | Kambu Maavu appeared first on Sharmis Passions.

Peri Peri Masala is a spicy tangy spice blend which has a combination of Indian spices and herbs. It was originated from Portuguese and African cuisines. Making peri peri at home is very easy takes just few minutes of time if you have all the ingredients in hand. It is popular to use it as a topping for fries and snacks.

I have tasted Piri Piri seasoning only few times with french fries and I soo love it as I like all tangy dishes, even kids enjoyed it so wanted to try at home. After few trials I got the perfect taste and texture so thought to record the recipe here.

About Peri Peri Masala

Peri Peri Masala is an Indian spice mix originated from Spain, Portugese, South Africa. Peri Peri or Piri Piri means pepper pepper in Swahili. The term peri peri originally refers to the spicy sauces and spices powders. It is also called as Piri Piri Masala or Piri Piri Seasoning.

Peri Peri Masala is spicy blend mix so if you are lover of spicy food then you will love it. It has become globally popular these days. Peri Peri Masala can be used in French fries, bread sticks, barbecue chicken, crispy corn and many more such crispy starters.

You can make Peri Peri Masala at home in just 5 minutes if you have the ingredients in hand. I have used most ingredients easily available in pantry. I skipped citric acid alone but taste wise its very close except the slight sourness, I have replaced it with amchur powder to get that tanginess.

Piri Piri Seasoning is known for its vibrant orange color, spicy, tangy and fiery taste. With just few ingredients you can make Peri Peri at home quickly. If you have all the ingredients in hand then it will take just 10 minutes to make this spice mix.

Peri Peri Masala Video

I always wanted to taste peri peri masala, finally got a pack but it was too spicy especially for kids. So that was the main reason for me to try this at home. I checked the ingredients list, googled then finally tried a homemade batch which was a huge hit so made it again to post here. This Peri Peri Masala can be used for a lot of dishes including starters, curries, chats, salads etc.

Peri Peri Masala can be grind to a paste too but the shelf life is very less so I always prefer to make dry spice mix and store. Also this can be used for many dishes than the wet paste.

Peri Peri Masala Ingredients

• Kashmiri chili powder - added for a bright color and mild heat.
• Red chili powder - for adding spice to the blend mix.
• Garlic powder - adds a deep garlicy flavor.
• Onion powder - adds a mild sweet and earthy taste.
• Amchur powder - adds tanginess to the spice mix.
• Salt - to taste
• Black salt - adds tanginess and taste.
• Sugar - gives a mild sweetness to the blend mix.
• Pepper powder - gives mild heat and flavor.
• Oregano - adds aroma, flavor and taste.

Similar Recipes

• Peri Peri Makhana
• Peri Peri Corn
• Kadai Masala Powder
• Magic Masala Powder
• Tandoori Masala Powder
• Pav Bhaji Masala Powder

How to make Peri Peri Masala Step by Step

1. To a mixer jar add the following ingredients :

• 3 tablespoon kashmiri red chili powder
• 1 tablespoon red chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon amchur powder (raw mango powder)
• 1 tablespoon oregano
• 1 tablespoon sugar
• 1 and ½ teaspoon pepper powder
• ¾ tablespoon salt
• ½ tablespoon black salt

2.Grind it to a fine powder like this.

3.Cool down and store in a clean airtight jar.

Peri peri masala is ready. You can use this for any starters like french fries, chats, makhana etc

Spicy tangy peri peri masala ready. Add to roasted makhana or french fries and enjoy!!

Expert Tips

• Chili powder - I have used kashmiri red chili powder for bright color and regular chili powder for spice.
• Small batches - Grind and store in small batches to retain freshness and flavor.
• Smokiness - You can add ½ teaspoon smoked paprika for smoky flavor.
• Color - The color of the spice mix depends on the chili powder color. I used homemade kashmiri chili powder. But it should be bright orange in color.
• Taste check - You can taste it and adjust according to your liking too.
• Usage - You can use piri piri seasoning on fries, popcorn, or salads. Mix with oil or yogurt for marinades. Stir into pasta, noodles, or roasted veggies for instant flavor.

Storage

Store piri piri masala in an airtight glass jar, away from sunlight and moisture. It stays fresh for up to 3 months if stored in a cool, dry place. It stays good in fridge for up to a year.

FAQS

1.What is the meaning of Peri Peri?

The term peri peri orginally refers to the spicy sauces and spices powders. Peri peri is a type of red chilli used for giving food a spicy taste. Peri-peri is also known as the African Birds-Eye chilli.

2.What is Peri Peri Masala made of?

Peri peri masala is an indian spice mix of various herbs and spices in a particular measure to get the perfect spicy and tangy taste. It includes chili powder, onion powder, garlic powder, oregano, salt, sugar, amchur powder, pepper powder etc.

3.What is the taste of Peri Peri Masala?

Peri peri masala has an unique taste which is tangy slightly spicy with a hint of sweetness too.

4.Is Piri Piri Masala very spicy?

Yes, it's moderately to highly spicy, depending on the chili type and measurement used. I have used kashmiri red chili powder for color and regular chili powder for heat so there is a balance.

5.What does Piri Piri Masala taste like?

It has a bold combination of flavors which includes spicy, tangy, garlicky and slightly sweet. The taste is both fiery, tangy and refreshing.

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

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

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Peri Peri Masala Recipe | Piri Piri Masala Recipe

Peri Peri Masala is a spicy tangy spice blend which has a combination of Indian spices and herbs. It was originated from Portuguese and African cuisines. Making peri peri at home is very easy takes just few minutes of time if you have all the ingredients in hand. It is popular to use it as a topping for fries and snacks.

Course Side Dish

Cuisine Indian

Keyword chaat, chaat recipes, masala recipes, peri peri masala, peri peri masala recipe, piri piri masala, spice recipes, spicy indian mix

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 93kcal

Author Sharmilee J

Ingredients

• 3 tablespoon kashmiri red chili powder
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 and ½ teaspoon pepper powder
• ¼ tablespoon black salt
• ¾ tablespoon salt
• 1 tablespoon amchur powder (optional)to give more sour taste
• 1 tablespoon oregano
• 1 tablespoon sugar

Video

Notes

• Chili powder - I have used kashmiri red chili powder for bright color and regular chili powder for spice.
• Small batches - Grind and store in small batches to retain freshness and flavor.
• Smokiness - You can add ½ teaspoon smoked paprika for smoky flavor.
• Color - The color of the spice mix depends on the chili powder color. I used homemade kashmiri chili powder. But it should be bright orange in color.
• Taste check - You can taste it and adjust according to your liking too.
• Usage - You can use piri piri seasoning on fries, popcorn, or salads. Mix with oil or yogurt for marinades. Stir into pasta, noodles, or roasted veggies for instant flavor.

Nutrition

Serving: 100g | Calories: 93kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 2495mg | Potassium: 390mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3209IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 3mg

The post Peri Peri Masala Recipe | Piri Piri Masala appeared first on Sharmis Passions.

Jeera Water also known as Cumin Water is a beverage made with a popular Indian spice called jeera or cumin seeds. It has a lot of health benefits as jeera is a healing spice and is very good for digestion. Cumin water also known as cumin tea is an easy way to enjoy the full benefits of the spice.

Jeera Water is one of the most common solution for indigestion. It has numerous health benefits which is good for your hair, skin etc. Its obvious that people in Kerala drink cumin water replacing normal water in their day to day life.

What is Jeera Water?

Jeera water is nothing but water boiled along with jeera or cumin seeds until it is reduced. All the nutrients and flavors are infused in the water hence it is very good and boosts overall health. The flavor is enhanced when boiled in water or either roasted or fried.

Cumin water is said to improve digestion and promote lactation during pregnancy. When it is had in empty stomach in the morning it helps in weight loss. Cumin seeds is one of the quite essential spice in Indian cooking.

Apart from helping in digestion cumin water is said to have a lot of health benefits like improving immunity, helping in weight loss etc. More jeera or cumin seeds recipes include Jeera rice, Jeera powder etc.

Jeera also known as cumin seeds is one of the seeds that has earthy flavors and very good for digestive system. It is more flavorful when the seeds are crushed, roasted or cooked. Jeera is used in many dishes in everyday cooking while tempering or can be used as powdered too.

Just add jeera or cumin seeds to water and boil until water until it is reduced and the color of water changes. Healthy and healing cumin water is ready, you can drink it replacing water too. This is said to have a lot of health benefits and also helps in weight loss.

You can enjoy this drink warm or at room temperature. You can even add a little honey or lemon juice to enhance the taste. This is a popular home remedy for digestive issues and can be consumed after meals or in empty stomach. This water is very beneficial but individual responses can vary so always consult your doctor to have any diet changes.

Jeera Water - 2 ways

• Simmering method : Boil water crush cumin seeds add to boiling water. Simmer for few mins until it reduces to almost half. Close and set aside. Then strain and cumin water is ready to drink.
• Soaking method : Soak cumin seeds in hot water overnight. Next day strain and drink the water alone.

Jeera Water for weight loss

• Soak a teaspoon of cumin in warm water overnight. Next day morning you can strain and drink the water
• Boil 2 cups water add 1 teaspoon cumin to it , boil until it reduces. When its still warm add lemon juice and drink it.
• You can drink cumin water in empty stomach for best results. If it is in between then you can have it at least 2 times a day.

Jeera Water Video

Similar Recipes

• Karupatti Coffee
• Sukku Coffee
• Black Tea
• Black Coffee
• Espresso Coffee

Jeera Water Ingredient

Cumin seeds, also known as jeera is a popular spice used in various cuisines around the world. It is called Cumin seeds in English, Jeera in Hindi and Jeeragam in Tamil.

• Flavor and Aroma - It has an unique flavor and aroma that it is used in most of the Indian tempering.
• Health Benefits - Jeera or cumin seeds aid digestion, promotes weight loss, rich source of iron, reduce fat reduction etc.
• Natural Remedy - Cumin seeds have been used to treat various ailments like digestive problems, acidity etc and it is a natural remedy.
• Culinary Uses - Cumin seeds is a versatile spices used in various cuisines throughout the world. Used in a wide range of dishes including soups, stews, curries, rich dishes etc.

How to make Jeera Water Step by Step

1.Take 2 cups water in a sauce pan. Let it boil well.

2.Add 1 heaped teaspoon jeera to it. You can even crush jeera using a mortar pestle and add it to get more a strong flavor.

3.Give a quick mix.

4.Boil until it reduces to half. You can cook covered while simmering too.

5.The color changes and also should be reduced to almost half.

6.You can see the cumin seeds nicely release its flavor and color.

7.Switch off at this stage.

8.Set aside by keeping it covered for few minutes.

9.After few minutes, open.

10.Strain the seeds, discard it. Consume it hot or warm.

Consume it hot or warm.

Expert Tips

• Cumin seeds - You can even crush cumin seeds using a mortar and pestle then add it for more strong flavor.
• Boiling - Boil cumin seeds in water well and let the water reduce then keep it covered for a while for the flavors to get blend in fully.
• Sweetener - Add little honey while serving if you prefer to have it sweet.
• Jeera powder - You can even add roasted jeera powder to hot water mix well, strain and drink. But fresh seeds is always advisable and recommended.
• Variations - You can even add mint or basil leaves and boil it along with cumin seeds, it aids in digestion. Adding cinnamon powder to jeera water aids in maintaining blood sugar levels.
• Serving - Jeera water is best to be had fresh and warm.

Serving & Storage

Jeera water is best when had fresh. Serve it hot or warm. Consume jeera water the same day itself, storing is not recommended. You can make a batch and consume throughout the day.

FAQS

1.When is the best time to drink cumin water?

Though we can have cumin water anytime of the day, its best to have it in the morning on an empty stomach especially if you are drinking jeera water for weight loss. Also it is best to have it hot or warm.

2.When should I drink jeera water for weight loss?

The best time to have jeera water if you are looking for weight loss it to have it in empty stomach one you wake up in the morning.

3.How many times to drink jeera water for weight loss?

You can drink 1 cup jeera water (250 ml)  2 times a day.

4.Can jeera water reduce belly fat?

Yes if had regularly along with good diet and exercise jeera water is said to help in burning belly fat and reducing weight.

5.Can I add other ingredients?

You can add lemon juice or cinnamon powder or grated ginger to enhance the flavor.

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

Tried this Jeera Water 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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Jeera Water Recipe | Cumin Water recipe

Jeera Water also known as Cumin Water is a beverage made with a popular Indian spice called jeera or cumin seeds. It has a lot of health benefits as jeera is a healing spice and is very good for digestion. Cumin water also known as cumin tea is an easy way to enjoy the full benefits of the spice.

Course Drinks

Cuisine Indian

Keyword flavored tea, healthy recipes, Healthy tea time drink, Nutritional Beverage, Nutritional Drink

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3

Calories 3kcal

Author Sharmilee J

Ingredients

• 2 cups water
• 1 heaped teaspoon jeera (cumin seeds)

Instructions

• Take 2 cups water in a sauce pan. Let it boil well.
• Add 1 heaped teaspoon jeera to it. You can even crush jeera using a mortar pestle and add it.
• Give a quick mix.
• Boil until it reduces to half. You can cook covered while boiling too.
• The color changes and also should be reduced to almost half.
• You can see the cumin seeds nicely release its flavor and color.
• Switch off at this stage.
• Set aside by keeping it covered for few mins.
• After few mins, open.
• Strain the seeds, discard it. Consume it hot or warm.

Video

Notes

• Cumin seeds - You can even crush cumin seeds using a mortar and pestle then add it for more strong flavor.
• Boiling - Boil cumin seeds in water well and let the water reduce then keep it covered for a while for the flavors to get blend in fully.
• Sweetener - Add little honey while serving if you prefer to have it sweet.
• Jeera powder - You can even add roasted jeera powder to hot water mix well, strain and drink. But fresh seeds is always advisable and recommended.
• Variations - You can even add mint or basil leaves and boil it along with cumin seeds, it aids in digestion. Adding cinnamon powder to jeera water aids in maintaining blood sugar levels.
• Serving - Jeera water is best to be had fresh and warm.

Nutrition

Serving: 200ml | Calories: 3kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 8IU | Vitamin C: 0.05mg | Calcium: 11mg | Iron: 0.4mg

The post Jeera Water | Cumin Water appeared first on Sharmis Passions.

Ragi Powder also known as Ragi Flour can be made easily at home. Homemade Ragi Powder is a nutritious, whole-grain flour made by cleaning, rinsing, soaking, sprouting, drying, and grinding finger millet (ragi) at home. It has a light brown color, a slightly nutty aroma, and a mild earthy taste.

Sprouted ragi flour is made by soaking and germinating ragi (finger millet) grains before drying and grinding them. Sprouting enhances the nutritional value, digestibility, and flavor of the flour. It is especially popular for making baby foods, porridges, malt drinks, and rotis due to its soft texture and improved taste.

About Ragi Flour

Ragi as it is popularly known in Kannada is Finger millet in English, Kezhvaragu or Keppai in Tamil, Ragulu in Telugu, Mandika in Hindi and Nachani in marathi etc. Homemade Ragi Powder is nutritious and is super beneficial too.

Ragi or Finger Millet is very nutritious and it is always said that the nutrition doubles up when any millet or bean is sprouted. I agree it takes time and effort to make homemade flours but I tell you, after making I am sure you will feel content, happy and will never look back at store bought flour.

Ragi is an easily digestible millet hence it is first started solids for babies. Ragi is very good especially for kids and elders and no wonder its the first grain introduced to babies. Preparing ragi flour at home ensures it's pure, fresh, and free from preservatives or additives.

Homemade Ragi Flour is rich in calcium, iron, fiber, and amino acids, making it a great choice for babies, kids, and adults. It's commonly used to prepare ragi porridge, dosa, idiyappam, ladoo, malt, and rotis, offering a wholesome, gluten-free base for various dishes.

Ragi Powder Video

Homemade Ragi Powder Ingredients

• Finger millet - Ragi as it is popularly known in kanada. Choose the whole grain which is easily available in stores.

Ragi Flour - 2 Methods

Generally there are 2 methods for making finger millet flour at home :

• Method 1 - (Elaborate) - This is the method I have shared here which takes little longer but worth the time and effort. In this method to begin with we first pick out all the specks if any then rinse the millet well until the water is clear then soak for a day, drain water completely then sprout it for a day or so. Then we sundry until completely dry, then roast in a kadai and finally powder it.
• Method 2 - (Quick & Instant) - This method comes handy when you have no time for soaking or sprouting. Remove speck, rinse the millet well then drain water completely. Sun dry well finally roast and powder it.

Ragi Recipes

More Ragi Recipes

How to make Homemade Ragi Flour Step by Step

1.Take ½ kg finger millet in a bowl.

2.Pick out speck if any. You can even spread it on a plate and remove. Do in batches.

3.Discard the speck

4.Add water rinse it well at least 2-3 times.

5.Drain water, discard it.

6.Rinse well, drain water until water is clear like this.

7.Drained water is clear.

8.When you see clear water while rinsing then you can stop rinsing.

9.Now soak in water.

10.Keep covered for at least 8 hrs or even overnight.

11.Rinse it one more time. Then drain water completely.

12.Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.

13.Close it tightly and set aside undisturbed for a day or at least for 10 hours. You can even keep it in muslin cloth for sprouting.

14.This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.

15.Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day. Make it a thin layer otherwise it takes time to get dried. It will take just few hours if the climat is very hot and sun is scorching.

16.Add to kadai and dry roast for 5 minutes. I did it in 2 batches. You can skip this step and powder it finely after sun drying itself.

17.Spread it on a plate. Cool down completely.

18.Finally grind it until fine. Do it in batches to avoid heating of mixie which will in turn create moisture. But if you wish you can sieve ragi flour if the flour is very coarse. I usually do not sieve.

19.Spread it on a plate, then cool completely later store in a clean dry jar.

Homemade sprouted ragi flour is ready!

Expert Tips

• Cleaning - Always remove stones, husk, and dust from the ragi grains before washing.
• Washing - Rinse the grain 2-3 times in clean water to remove any dirt.
• Sprouting - Soak for 8 hours then rinse once again. Then drain water completely and add it to hot box for sprouting. I left it only for small sprouts, if you leave longer the sprouts will be longer.
• Drying - Sun dry well until no moisture is there.
• Roasting - Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
• Grinding - If it is a small batch you can grind it at home in mixer itself.
• Sieving - You can sieve ragi flour using a fine sieve. Then collect the coarse particles and again grind it along with next batch.

Storage

Homemade Ragi Powder keeps well in room temperature for about 3 months. You can extend shelf life by storing in fridge, in fridge it keeps well for about a year also.

FAQS

1.Why do we need to sprout ragi?

Sprouting doubles and increase the nutritional value. Also sprouted flour when made into a powder is easy digestible especially for babies and kids.

2.How much do we need to sprout ragi?

I just allow it to sprout just when it the white stem starts to peep out which is around 10 hours. You can sprout for a day too for longer sprouts.

3.Can I skip sprouting?

Yes you can skip sprouting part. Just rinse the millet drain well, sundry it then roast and grind it to a fine powder too.

4.What's the difference between regular and sprouted ragi flour?

• Sprouted ragi flour: Grains are soaked, germinated, dried, and then roasted and ground to a fine powder.
• Regular ragi flour- Made from cleaned, dried, and ground grains.

5.Should sprouted ragi be roasted before grinding?

Roasting is optional but recommended. It enhances the aroma, gives a nutty flavor, and helps prevent spoilage. For baby food, you can skip roasting to retain more nutrients.

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

Tried this Ragi Flour 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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Ragi Powder | Ragi Flour | Ragi Recipes

Ragi Powder also known as Ragi Flour can be made easily at home. Homemade Ragi Flour or Ragi Powder is a nutritious, whole-grain flour made by cleaning, drying, and grinding finger millet (ragi) at home. It has a light brown color, a slightly nutty aroma, and a mild earthy taste.

Course Main Course, Side Dish

Cuisine Indian

Keyword millet recipes, powder recipes, ragi recipes

Prep Time 3 days days

Cook Time 15 minutes minutes

Total Time 3 days days 15 minutes minutes

Servings 5

Calories 820kcal

Author Sharmilee J

Ingredients

• ½ kg fingermillet

Instructions

• Take ½ kg finger millet in a bowl.
• Pick out speck if any. You can even spread it on a plate and remove. Do in batches.
• Discard the speck.
• Add water rinse it well.
• Drain water, discard it. Rinse well, drain water until water is clear.
• When you see clear water while rinsing then you can stop rinsing.
• Now soak in water.
• Keep covered for atleast 8 hrs or even overnight.
• Rinse it one more time. Then drain water completely.
• Add the millet to a hot box, spread it. You can even tie in a cloth, squeeze excess water and keep it in a colander. Hot box makes sprouting faster.
• Close it tightly and set aside undisturbed for a day or atleast for 10 hours.
• This is the tiny sprout I got after 10 hours. If you wish to get longer sprouts then you can rest for one more day but make sure the millet does not get spoiled.
• Spread it in a plate to a thin layer so that it gets dried easily. Sun dry for a day or two. Make it a thin layer otherwise it takes time to get dried.
• Add to kadai and dry roast for 3-5 mins. I did it in 2 batches.
• Spread it on a plate. Cool down completely.
• Finally powder it until fine.Do it in batches to avoid heating of mixie which will in turn create moisture. I wouldn't recommend sieving. But if you wish you can sieve it if the flour is very coarse.
• Spread it on a plate, cool completely then store in a clean dry jar.
• Homemade ragi flour ready!

Video

Notes

• Cleaning - Always remove stones, husk, and dust from the ragi grains before washing.
• Washing - Rinse the grain 2-3 times in clean water to remove any dirt.
• Sprouting - Soak for 8 hours then rinse once again. Then drain water completely and add it to hot box for sprouting. I left it only for small sprouts, if you leave longer the sprouts will be longer.
• Drying - Sun dry well until no moisture is there.
• Roasting - Make sure to dry well before roasting and grinding. There should be no moisture while grinding else the ragi flour might get spoiled soon.
• Grinding - If it is a small batch you can grind it at home in mixer itself.
• Sieving - You can sieve ragi flour using a fine sieve. Then collect the coarse particles and again grind it along with next batch.

Nutrition

Serving: 125g | Calories: 820kcal | Carbohydrates: 180g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 28mg | Potassium: 1020mg | Calcium: 860mg | Iron: 10mg

The post Ragi Powder | Ragi Flour Recipe | Ragi Recipes 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.

📖 Recipe Card

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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.

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.

Makhana Kheer is a rich dessert made with makhana, milk, sugar, nuts and saffron. It is usually made on special occasions and enjoyed for its smooth texture and sweetness. The kheer is quite comforting, light in texture and with a beautiful subtle nutty taste. Makhana Kheer is a creamy kheer most commonly made for Navratri.

This kheer tastes like a rich dessert but somehow healthy with the addition of makhana. Fox nuts or makhana are rich in protein and low in fat, hence making it a healthy sweet dish. You can have it hot or cold and it is one of those desserts which is liked by all.

About Makhana Kheer

Makhana Kheer is an easy and rich dessert made with roasted lotus seeds cooked till they are soft and creamy. Its silky texture and light nutty flavor makes it different from regular rice or vermicelli kheer. You can make this at any moment when you feel like having something light and comforting.

This kheer originated from Indian festivals like Navratri when sweets are prepared using easy and healthy ingredients. Makhana is a favorite ingredient for decades, used in sweets, snacks and even few savory dishes. Its mild flavor and slightly crispy texture when roasted is ideal for kheer.

This recipe has a rich taste with a silky smooth texture and flavor of saffron and cardamom. You may also try to include more nuts to make it more rich and crunchy.. Some actually add khoya or condensed milk for a more superior and sweeter version, but the plain one tastes actually very nice by itself.

I make this most often on weekends or when there is a festival and I wish to have something fast yet special. I sometimes eat it warm with family, but refrigerating it for several hours makes it taste soo good. Kids love it chilled and often demand for this kheer.

Makhana Kheer Video

Makhana Kheer Ingredients

• Phool Makhana - I roasted lotus seeds for kheer, it gives nice crunch and nutty taste. You can grind half of it and add other half as such.
• Milk - I used full cream milk which makes it really rich and tasty. You can use packet milk or farm fresh cows milk as per your preference.
• Sugar -I have used white sugar, you can use brown sugar or cane sugar too as an alternate.
• Ghee - I used ghee to roast makhana, it gives lovely aroma and nutty flavor.
• Saffron - Just few strands gives nice color and mild aroma.
• Cardamom powder - added for taste and flavoring.
• Nuts - I have used cashews for grinding along with makhana and pistachios for garnish, gives crunch and look nice. You can also use almonds or cashews.

Similar Recipes

• Millet kheer
• Bread kheer
• Rice kheer
• Milk kheer
• Coconut kheer

How to make Makhana Kheer Step by Step

1.To a pan add 1 teaspoon ghee add 1 and ½ cups makhana. Roast in low medium flame until golden and crisp.

2.It should be crisp and break like this when pressed. This is the right stage to switch off.

3.Take half of roasted makhana along with 4 whole cashews. Set remaining roasted makhana aside we will add it to kheer at the final stage.

4.Grind it to a slightly coarse powder, Set aside.

5.Boil 2 cups full cream milk and simmer for few minutes. Stir in between to avoid burning at the bottom.

6.Add makhana cashew powder.

7.Add around 10 saffron strands, ¼ teaspoon cardamom powder.

8.Mix it well. Simmer for few minutes until thick and creamy.

9.Saffron color and flavor will slowly get infused and the color changes to light yellow.

10.Now add ¼ cup sugar.

11.Mix it well, simmer until slightly thick.

12.Now add remaining roasted makhana.

13.Mix it well, cook for few seconds. Add mixed nuts and switch off. I added very little and reserved the nuts for garnish.

Chill it for an hour at least. Serve chilled!

Expert Tips

• Roasting - I usually roast until slightly golden and crisp, gives perfect crunch. Don't roast too much, check by breaking in between.
• Grinding - I usually grind half of makhana to make kheer extra creamy. You can even crush it coarsely and add it too.
• Milk consistency - I boil milk and simmer for few minutes so it reduces and the kheer is more rich and creamy.
• Sweetness - I have used white sugar. You can can use powdered jaggery or brown sugar or cane sugar too. Adjust sweetness according to your taste. You can replace ¼ cup sugar with ⅓ cup condensed milk too.
• Flavoring - I like adding cardamom powder, saffron which is perfect for this kheer.
• Nuts - I have used cashews and pista. You can use almonds too.

Serving and Storage

Serve Makhana Kheer warm or chilled as you like it. It goes well with sprinkling pistachios or few saffron strands. You can store leftover in fridge 1-2 days, just heat little on stove before serving or eat straight cold.

FAQS

1.Can I skip saffron?

Yes you can skip, kheer will still taste good. But I recommend adding saffron as it adds a rich taste to the kheer.

2.Can I make it vegan?

You can use almond milk or coconut milk instead of normal milk, flavor little different but works.

3.Can I make in advance?

Yes, few hours in advance is fine. Keep in fridge and stir before serving.

4.Can I add other nuts?

Yes, almonds, cashews or raisins also works very well in kheer. You can even ghee fry and add it.

5.Can I grind all makhana?

Yes you can, but I like to keep half roasted to added as whole for little crunch.

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

Tried this Makhana Kheer 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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Makhana Kheer Recipe

Makhana Kheer is a rich dessert made with makhana, milk, sugar, nuts and saffron. It is usually made on special occasions and enjoyed for its smooth texture and sweetness. The kheer is quite comforting, light in texture and with a beautiful subtle nutty taste. Makhana Kheer is a creamy kheer most commonly made for Navratri.

Course Dessert

Cuisine Indian

Keyword dessert recipes, kheer recipes, milk recipes, payasam

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 338kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups phool makhana
• 2 cups full cream milk
• ¼ cup sugar
• 1 teaspoon ghee
• 4 whole cashews
• 10 strands saffron
• ¼ teaspoon cardamom powder
• 1 tablespoon pistachios

Instructions

• To a pan add 1 teaspoon ghee add 1 and ½ cups makhana. Roast in low medium flame until golden and crisp.
• It should be crisp and break like this when pressed. This is the right stage to switch off.
• Take half of roasted makhana along with 4 whole cashews. Set remaining roasted makhana aside we will add it to kheer at the final stage.
• Grind it to a slightly coarse powder, Set aside.
• Boil 2 cups full cream milk and simmer for few minutes. Stir in between to avoid burning at the bottom.
• Add makhana cashew powder.
• Add around 10 saffron strands, ¼ teaspoon cardamom powder.
• Mix it well. Simmer for few minutes until thick and creamy.
• Saffron color and flavor will slowly get infused and the color changes to light yellow.
• Now add ¼ cup sugar.
• Mix it well, simmer until slightly thick.
• Now add remaining roasted makhana.
• Mix it well, cook for few seconds. Add mixed nuts and switch off. I added very little and reserved the nuts for garnish.
• Chill it for an hour at least. Serve chilled!

Video

Notes

• Roasting Makhana - I usually roast until slightly golden and crisp, gives perfect crunch. Don't roast too much, check by breaking in between.
• Grinding makhana - I usually grind half of makhana to make kheer extra creamy. You can even crush it coarsely and add it too.
• Milk consistency - I boil milk and simmer for few minutes so it reduces and the kheer is more rich and creamy.
• Sweetness - I have used white sugar. You can can use powdered jaggery or brown sugar or cane sugar too. Adjust sweetness according to your taste. You can replace ¼ cup sugar with ⅓ cup condensed milk too.
• Flavoring - I like adding cardamom powder, saffron which is perfect for this kheer.
• Nuts - I have used cashews and pista. You can use almonds too.

Nutrition

Serving: 125ml | Calories: 338kcal | Carbohydrates: 46g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 94mg | Potassium: 733mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 423IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Makhana Kheer Recipe appeared first on Sharmis Passions.

Cashew Pakoda is a flavorful tea time South Indian snack made with cashews, besan flour, spices and ghee. Cashew Pakoda also known as Kaju Pakoda or Munthiri Pakoda is crispy outside and little soft inside with the rich taste of cashews in every bite. The spices and curry leaves adds a nice flavor that makes this pakoda very unique. It's a popular tea-time or festive snack, especially during Diwali or Navratri.

Cashew Pakoda is best enjoyed hot straight from the kadai. It stays crisp for a long time if stored properly. This is a good snack to make in bulk and store in airtight jar to enjoy for few days. The cashew gives it that royal touch and makes it perfect to serve for guests also. It tastes so good when had hot with a cup of tea or coffee in evening.

About Cashew Pakoda

Cashew Pakoda is a South Indian style deep fried snack made with whole cashew nuts mixed in a batter of besan flour, ghee and spices. The batter is just moist enough to coat the cashews so that it fries up crisp and golden. The fennel powder, ginger, green chilies and curry leaves gives amazing aroma to the pakoda.

You can make this easily at home without any big preparation. The best part is you do not need perfect shape, just drop small pieces in hot oil and fry till crisp. The texture comes out crunchy with that rich nutty taste of cashew. This snack is mostly made during special occasions or when guests visit.

There are many versions of pakoda, but this one with cashews and spices is always my favorite. You can even adjust spices as per your liking. I make Cashew Pakoda often when I want something quick and special. It is a nice change from the regular onion pakoda that I make.

Some versions add rice flour but this recipe is from a book that I have and it is shop style version. It is very crispy outside with a soft crunchy inside perfect to go with a cup of coffee or tea. Cashew Pakoda is not only festive and flavorful but also simple and easy to make at home.

Cashew Pakoda Video

Cashew Pakoda Ingredients

• Cashew nuts - It gives nice crunch and rich nutty taste when fried. You can break few if you want smaller pieces, but I like it whole as it looks nice in pakoda.
• Besan flour - I used besan to bind all ingredients together. This adds coating to pakoda and gives mild nutty flavor.
• Ginger - It adds nice flavor that goes well with green chilies and fennel.
• Fennel seeds powder - I add this for light sweet and aromatic taste to pakoda.
• I really like the flavor it adds, it can make pakoda feel special and fragrant.
• Curry leaves - I fry few curry leaves along with pakoda for extra aroma and little crunch. It can be skipped if you don't have fresh curry leaves.
• Green chilies - I used this for adding spice and it gives a nice bite while eating. But if you serving it for kids then replace it with red chili powder. You can reduce or increase as per your spice level.
• Ghee, Cooking soda- Ghee when mixed with cooking soda adds a softness to the pakoda.
• Oil - Oil is used for deep frying. You can use groundnut oil or refined oil for deep frying.

Why This Recipe Works

• I used simple ingredients that is easily found in kitchen.
• Cashew gives rich and royal taste that stands out among other snacks.
• Adding curry leaves and fennel gives lovely aroma and makes pakoda feel fresh.
• It can turn crispy outside and soft inside every time if fried properly.
• Great for evening snack, tea time, or to serve to guests.

Similar Recipes

• Bread bajji
• Mysore bonda
• Medu vada
• Masala vadai
• Onion pakoda

How to make Cashew Pakoda Step by Step

1.To a mixing bowl add 1 and ½ tablespoon ghee along with salt to taste, ¼ teaspoon cooking soda.

2.Mix it well with your fingers.

3.Add 1 cup besan flour.

4.Add 1.5 teaspoon ginger, 2 green chilies and 2 tablespoon curry leaves.

5.Mix it well.

6.Add ¾ cup cashews. You can use broken cashews or whole cashews like this.

7.Give a quick mix.

8.Sprinkle water little by little and mix well.

9.Make a sticky dough.

10.Make small balls like this.

11.Heat oil in a kadai - pinch and shape it roughly and add it. Add in batches.

12.Flip over and fry for 8-10 minutes in low medium flame.

13.Fry until golden brown.

14.Repeat to finish. Switch off and add curry leaves. Drain oil and remove.

15.Add it to fried cashew pakoda.

Cashew pakoda is ready!

Expert Tips

• Ghee, soda - When ghee and soda is mixed well first and adding other ingredients later gives pakoda with soft inside just like in shops.
• Cashew - I always use fresh whole cashews for good look and taste. You can add half broken ones too.
• Flour - You can even add ¼ cup rice flour along with ¾ cup gram flour for a variation.
• Consistency - Do not add too much water. I like my mixture just wet like a dough only then it will be crispy and perfect. It should be like chapati dough.
• Frying - I always fry in medium hot oil. If oil is too hot, pakoda will brown fast but stay soft inside. If oil is too cold, it absorb oil and becomes soggy. It takes at least 8-10minutes to get cooked so be patient while frying.
• Variations - You can try adding chopped mint leaves, crushed coriander seeds for a mild twist in taste.
• Hot oil - You can add 1 tablespoon hot oil while mixing the flour mix to make it extra crispy.

Serving and Storage

Serve Cashew Pakoda hot with tea or coffee for evening snack. It also goes well as a side for rice meals. Cool them completely before storing in clean airtight jar. Keeps well for 2 to 3 days at room temperature without loosing the crispness.

FAQS

1.Can I skip ginger?

Yes you can skip it. The pakoda still tastes good with just other spices flavor.

2.Why is my pakoda oily?

Oil may not be hot enough. Make sure to fry in medium high heat to avoid oil absorption.

3.Can I add onions?

Yes, add little finely chopped onion along with mint for extra flavor.

4.Can I use roasted cashews?

Better to use raw cashews. Roasted ones may turn too brown while frying and make pakoda taste bitter.

5.How to keep it crisp longer?

Cool fully and store in airtight container. Do not cover when hot as it will become soft.

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

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

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Cashew Pakoda Recipe (Munthiri Pakoda Recipe)

Cashew Pakoda is a flavorful tea time South Indian snack made with cashews, besan flour, spices and ghee. It is crispy outside and little soft inside with the rich taste of cashews in every bite. The spices and curry leaves adds a nice flavor that makes this pakoda very unique. It's a popular tea-time or festive snack, especially during Diwali or Navratri.

Course Appetizer, snacks

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 2

Calories

Author Sharmilee J

Ingredients

• 1 cup besan flour
• ¾ cup cashews
• 1 and ½ tablespoon ghee
• ¼ teaspoon cooking soda
• 1 teaspoon fennel seeds powder
• 1 and ½ teaspoon ginger
• 2 green chilies
• 2 tablespoon curry leaves
• salt to taste
• water as needed
• oil for deep frying

Instructions

• To a mixing bowl add 1 and ½ tablespoon ghee along with salt to taste, ¼ teaspoon cooking soda.
• Mix it well with your fingers.
• Add 1 cup besan flour.
• Add 1.5 teaspoon ginger, 2 green chilies and 2 tablespoon curry leaves.
• Mix it well.
• Add ¾ cup cashews. You can use broken cashews or whole cashews like this.
• Give a quick mix.
• Sprinkle water little by little and mix well.
• Make a sticky dough.
• Make small balls like this.
• Heat oil in a kadai - pinch and shape it roughly and add it. Add in batches.
• Flip over and fry for 8-10 minutes in low medium flame.
• Fry until golden brown.
• Repeat to finish. Switch off and add curry leaves. Drain oil and remove.
• Add it to fried cashew pakoda.
• Cashew pakoda is ready!

Video

Notes

• Ghee, soda - When ghee and soda is mixed well first and adding other ingredients later gives pakoda with soft inside just like in shops.
• Cashew - I always use fresh whole cashews for good look and taste. You can add half broken ones too.
• Flour - You can even add ¼ cup rice flour along with ¾ cup gram flour for a variation.
• Batter consistency - Do not add too much water. I like my mixture just wet like a dough only then it will be crispy and perfect.
• Frying - I always fry in medium hot oil. If oil is too hot, pakoda will brown fast but stay soft inside. If oil is too cold, it absorb oil and becomes soggy. It takes at least 8-10minutes to get cooked so be patient while frying.
• Variations - You can try adding chopped mint leaves, crushed coriander seeds for a mild twist in taste.

The post Cashew Pakoda Recipe (Munthiri Pakoda) appeared first on Sharmis Passions.

Kulfi is a rich, creamy and frozen dessert, perfect for summer or for any festive meal. It is made by reducing milk slowly to thick malai and adding nuts, khoya, sugar and little saffron. The texture is dense, smooth and melts slowly in mouth, giving that traditional kulfi feeling.

You can try this when you want special dessert that looks fancy but is actually simple to make. Kulfi take some time because milk needs to reduce slowly, but taste is totally worth it. Kids and adults both love it, because it is sweet, nutty and very creamy. It is bit of work, but so satisfying when you serve and see everyone enjoying it.

About Malai Kulfi

Kulfi is a creamy ice cream, that's rich, flavorful and loaded with nuts. This is made from milk reduced to thick consistency along with khoya and nuts which gives it rich taste. Saffron and cardamom gives it lovely aroma and bit golden color. I usually top it with chopped nuts for extra crunch and taste.

The texture is smooth but also slightly grainy from nuts. You can grind the nuts coarsely or fine depending on your preference. It is thick enough to hold shape in popsicle molds and melts slowly in the mouth. The sweetness is balanced by the natural creaminess of milk and richness of khoya.

Many variations of kulfi exist. Some are flavored with mango, rose, or pistachio, some use condensed milk for faster preparation. But malai kulfi is classic and gives that traditional taste which feels very homely and special. You can even serve it with falooda or just plain after meals.

I usually make kulfi when I have some time in the evening. I prefer to freeze overnight so it sets properly. Showing the mold under running water makes demolding easy.

Malai Kulfi Ingredients

• Milk - I just used full cream milk for rich taste and creamy texture. You can use low fat milk but malai will be less creamy and a bit thin.
• Sugar - I used sugar which adds sweetness. You can adjust it to taste, little more or less as you like.
• Almonds - I have used almonds, ground with sugar and pistachios. This adds crunch and nutty flavor. You can also roast them slightly before grinding, it gives nice aroma.
• Pistachios - I used pistachios with almonds. This adds color and rich taste. You can also use only almonds if you prefer, it still tastes good.
• Cardamom - I have used half cardamom. This adds lovely fragrance.
• Saffron - I added a pinch which gives color and mild aroma. You can increase little more for deeper golden color.
• Khoya - I used unsweetened khoya which gives richness and thickens to the kulfi. You can use fresh or store bought, both works fine.

Similar Recipes

• Mango Ice Lollies
• Rose ice
• Semiya ice
• Paal Ice
• Mango Yogurt Popsicles

How to make Kulfi Recipe Step by Step

1.Grind together sugar, almonds, pistachios, saffron and cardamom together to a slightly coarse mixture, Set aside. Boil milk in a pan.

2.Simmer for 15 minutes till milk reduces. Stir in between to avoid burning at the bottom. Now add nuts sugar mixture.

3.Add khoya and cook for few more minutes. Malai will start collecting.

4.Scrap the sides and keep cooking till the mixture is thick and creamy like shown below.

5.Keep cooking till it coats the ladle as shown. Cool down completely. Then pour it in kulfi molds / popsicle molds. I used my kulfi shaped popsicle molds.

6.Wrap with silver foil, insert ice cream stick and freeze for 6-8 hours at least, I always freeze it over night. Then show the popsicles side part under running tap water. Slowly remove the kulfis and serve.

Serve immediately.

Expert Tips

• Grinding nuts - I usually grind almonds and pistachios fine. You can just make it a bit coarser if you want some crunch in kulfi.
• Milk - I boil milk and simmer it slowly, stir often so that it does not burn. This adds natural thickness and creaminess to kulfi.
• Adding khoya - I add khoya after nuts mixture. This helps malai collect and gives very rich taste.
• Freezing - I usually wrap molds with foil and insert sticks. Freeze for 6-8 hours or overnight for best setting.
• Demolding - Show popsicle mold under running tap water for few seconds, then slowly pull stick. Kulfi comes out clean and keeps shape nicely.

Serving and Storage

Serve them as dessert or snack. You can also cut into pieces if using big molds. Leftovers can be stored in freezer covered with foil for few days. For easy serving, show mold under running water slightly, then pull gently. Kulfi stays creamy even after freezing.

FAQS

1.Can I skip saffron?

Yes you can, but saffron gives nice color and aroma. Without it kulfi will be ivory in color.

2.Can I use condensed milk?

Yes you can, it makes preparation faster. Reduce sugar accordingly.

3.Can I make it without khoya?

Yes, but khoya gives richness and helps kulfi set well. You can add little cream as substitute.

4.Can I grind nuts coarsely?

Yes you can. Coarse nuts add texture. I grind fine for kids so they don't pick nuts.

5.How long to freeze kulfi?

Freeze at least 6-8 hours or overnight. Longer freezing makes kulfi set firm and easy to demold.

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

Tried this Kulfi 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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Kulfi Recipe | Kulfi Ice cream Recipe

Kulfi is a rich, creamy and frozen dessert, perfect for summer or for any festive meal. It is made by reducing milk slowly to thick malai and adding nuts, khoya, sugar and little saffron. The texture is dense, smooth and melts slowly in mouth, giving that traditional kulfi feeling.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, dessert recipes, ice cream recipes, icecreams, kulfi recipes, milk recipes, nuts recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 kulfis

Calories 206kcal

Author Sharmilee J

Ingredients

• 2 cups full cream milk
• ¼ cup sugar
• 10 nos almonds
• 10 nos pista
• ½ no cardamom
• a pinch of saffron
• ¼ cup unsweetened khoya

Instructions

• Grind together sugar, almonds, pistachios, saffron and cardamom together to a slightly coarse mixture, set aside.
• Boil milk in a pan. Simmer for 15 minutes till milk reduces. Stir in between to avoid burning at the bottom.
• Now add nuts sugar mixture.
• Add khoya and cook for few more mins. Malai will start collecting.
• Scrap the sides and keep cooking till the mixture is thick and creamy.
• Keep cooking. till it coats the ladle. Cool down completely.
• Then pour it in kulfi molds / popsicle molds. I used my kulfi shaped popsicle molds.
• Wrap with silver foil, insert ice cream stick and freeze for 6-8 hours at least, I always freeze it overnight.
• Then show the popsicles side part under running tap water. Slowly remove the kulfis and serve.

Notes

• Grinding nuts - I usually grind almonds and pistachios fine. You can just make it a bit coarser if you want some crunch in kulfi.
• Milk - I boil milk and simmer it slowly, stir often so that it does not burn. This adds natural thickness and creaminess to kulfi.
• Adding khoya - I add khoya after nuts mixture. This helps malai collect and gives very rich taste.
• Freezing - I usually wrap molds with foil and insert sticks. Freeze for 6-8 hours or overnight for best setting.
• Demolding - Show popsicle mold under running tap water for few seconds, then slowly pull stick. Kulfi comes out clean and keeps shape nicely.

Nutrition

Serving: 75g | Calories: 206kcal | Carbohydrates: 23g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 229mg | Fiber: 1g | Sugar: 19g | Vitamin A: 275IU | Vitamin C: 0.3mg | Calcium: 261mg | Iron: 0.2mg

The post Kulfi Recipe (Kulfi Ice cream) appeared first on Sharmis Passions.

Rose Jelly is a delicious and colorful dessert that can be relished with ice creams, falooda or can be had as such too. It is made with rose syrup, sugar and agar agar, which sets into a soft gummy texture. This recipe is enjoyed by both kids and adults. The pretty red jelly looks very attractive and makes any dessert look special. Many recipes can prepared with this jelly.

At home this is one of the easiest desserts that you can prepare, because it does not need too many ingredients or complicated steps. You can just mix everything and let it set. It is hygienic and fresh compared to store bought jellies, and you can also control the sugar level as per your choice.

About Rose Jelly

Jelly has always been favorite for kids, and rose jelly is one of the most common and also simple flavor I have tried. The rose taste gives light floral sweetness and also makes the jelly smell so pleasant. Agar agar works like natural setting agent, it helps the jelly to set firm even without fridge.

The texture of rose jelly is soft and little bouncy, it feels very light when you bite. I usually cut them into small cubes, but sometimes I use fun shaped cutter to make it look more interesting, especially when serving for children. It looks great when added to falooda, milkshakes or ice cream. You can also enjoy it plain as a treat after meals.

There are many variations possible with this same method. You can change the flavor by using mango syrup, orange, or even mix fruit puree. Some people like to make it layered with two colors, which also looks very pretty. This recipe is very flexible so you can adapt it as per what you like.

I usually make this at home when I am planning to serve falooda or fruit custard or ice cream. Kids enjoy eating the jelly just like that, so I keep a box ready in the fridge. It takes only few minutes to prepare and then you just need to wait for it to set. It is simple but feels very special.

Rose Jelly Ingredients

• Water - I just used water as the base to dissolve agar agar and rose syrup. It helps to carry the flavor evenly and gives a soft texture. You can also use part of milk but plain water works best.
• Sugar - I added sugar for sweetness, it balances the rose flavor. If your rose syrup is already sweet you can reduce it little.
• Rose syrup - This gives the main flavor and also bright pink color. I used homemade rose syrup, but you can use store bought also. Rose essence with sugar can also be used if syrup is not available.
• Food color - I added few drops of red food color makes the jelly bright and attractive. If you do not want artificial color you can skip it, the jelly will still taste nice.
• Agar agar (china grass) - I used this as the setting agent. I have used strands. You can also use agar agar powder if that is available.

Similar Recipes

• Mango Ice Lollies
• Rose ice
• Semiya ice
• Paal Ice
• Mango Yogurt Popsicles

How to make Rose Jelly Step by Step

1.Take 1 and ½ cups of water in a mixing bowl.Add rose syrup and pink food color.Mix well.

2.Now add sugar,whisk it well until sugar completely dissolves,Set aside.In another bowl,cut agar agar into small bits.

3.Rinse it once then add ½ cup and let it to boil.Boil until you see the strands completely dissolved.

4.Strain to the bowl containing rose water mixture.Mix it well with whisk.

5.Pour it in the tray/bowl where you want to set the jelly.Leave it undisturbed for 30mins.No need to keep in fridge it will setwell in room temperature itself.

6.Cut into squares/or use cookie cutter to get cute desired shapes.I used a flower and heart shaped cutter.

7.In the serving glass take chilled milk,add jelly cubes then add a scoop of icecream,Drizzle rose syrup and serve.

Serve chilled!

Expert Tips

• Agar agar dissolving - I usually boil agar agar until the strands are fully melt. If it is not dissolved properly, the jelly will not set right and feels watery.
• Mix quickly - After adding rinse it once then add ½ cup and let it to boil. Boil until you see the strands completely dissolved. agar agar to rose mixture, you need to whisk fast and pour right away, because it start setting very soon.
• Mold choice - I often pour mixture in flat tray and cut into cubes, but sometimes I use small molds for fun shapes. Kids always enjoy star or heart jelly more.
• Flavor variations - You can even try with fruit puree instead of rose syrup for more natural flavor. I have tried mango and pineapple, both taste really good.
• Serving ideas - I sometimes use rose jelly as topping for falooda or custard, it adds nice color and also extra sweetness.

Serving and Storage

Serve Rose Jelly plain as small cubes, or add it to desserts like falooda, ice cream or custard. It looks good as a garnish in milkshakes also. You can store leftover jelly in an airtight box in refrigerator for 2 to 3 days. Keep it covered so it does not dry out.

FAQS

1.Can I skip food color?

Yes you can skip it. Food color is completely optional.

2.Can I use gelatin?

Yes you can, but agar agar is vegetarian and sets better at room temperature. Gelatin needs refrigeration.

3.Can I reduce sugar in this recipe?

Yes you can adjust sugar depending on how sweet your syrup already is. Taste the mixture before setting.

4.How much time take to set?

It usually take around 30 to 40 minutes for setting in room temperature.

5.Can I make different flavored jellies together?

Yes you can make two or three flavors like mango, orange, and rose. Cut them in cubes and mix for colorful dessert.

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

Tried this Rose Jelly 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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Jelly Recipe Recipe | Rose Jelly Recipe

Rose Jelly is a delicious and colorful dessert that can be relished with ice creams, falooda or can be had as such too. It is made with rose syrup, sugar and agar agar, which sets into a soft gummy texture. This recipe is enjoyed by both kids and adults. The pretty red jelly looks very attractive and makes any dessert look special. Many recipes can prepared with this jelly.

Course Dessert, Snack, sweet

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, chinagrass jelly custard, dessert recipes, jelly recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 jellies

Calories 14kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups + ½ cup water
• ¼ cup sugar
• 2 tablespoon rose syrup
• few drops red rose food color
• 5 grams agar agar / china grass

Instructions

• Take 1 and ½ cups of water in a mixing bowl. Add rose syrup and pink food color. Mix well.
• Now add sugar, whisk it well until sugar completely dissolves, set aside.
• In another bowl, cut agar agar into small bits.
• Rinse it once then add ½ cup and let it to boil.
• Boil until you see the strands completely dissolved.
• Strain to the bowl containing rose water mixture. Mix it well with whisk.
• Pour it in the tray / bowl where you want to set the jelly. Leave it undisturbed for 30mins. No need to keep in fridge it will set well in room temperature itself.
• Cut into squares / or use cookie cutter to get cute desired shapes. I used a flower and heart shaped cutter. Serve Jelly chilled.
• In the serving glass take chilled milk, add jelly cubes then add a scoop of ice cream, drizzle rose syrup and serve as flavoured milk.

Notes

• Agar agar dissolving - I usually boil agar agar until the strands are fully melt. If it is not dissolved properly, the jelly will not set right and feels watery.
• Mix quickly - After adding rinse it once then add ½ cup and let it to boil. Boil until you see the strands completely dissolved. agar agar to rose mixture, you need to whisk fast and pour right away, because it start setting very soon.
• Mold choice - I often pour mixture in flat tray and cut into cubes, but sometimes I use small molds for fun shapes. Kids always enjoy star or heart jelly more.
• Flavor variations - You can even try with fruit puree instead of rose syrup for more natural flavor. I have tried mango and pineapple, both taste really good.
• Serving ideas - I sometimes use rose jelly as topping for falooda or custard, it adds nice color and also extra sweetness.

Nutrition

Serving: 20g | Calories: 14kcal | Carbohydrates: 4g | Protein: 0.02g | Fat: 0.01g | Polyunsaturated Fat: 0.001g | Sodium: 0.4mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 3g | Calcium: 2mg | Iron: 0.1mg

The post Jelly Recipe | Rose Jelly appeared first on Sharmis Passions.

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

This sundal is very easy to prepare once the kollu is soaked and cooked. It has wholesome taste and filling without feeling heavy. I usually make this during festival days like Navarathri, but it also perfect for anytime you want a healthy quick snack. It is lightly spiced, mildly sweet from coconut and just enough flavor to enjoy on its own or with rice.

About Kollu Sundal

Kollu Sundal is like a traditional South Indian snack made with horse gram, coconut and some simple spices. Kollu needs to be soaked overnight or minimum 6-8 hours before cooking. It helps to cook soft and also easier to digest while keeping that nutty taste.

The sundal is tempered mildly with mustard seeds, curry leaves and dried red chillies. Grated coconut adds mild sweetness and soft texture which balances the nuttiness of kollu. It comes out soft, crunchy, mildly spiced and comforting to eat anytime.

Horse gram sundal is a healthy sundal that you can make for this navaratri. We usually make kollu rasam or kollu paruppu now this sundal has been included too.You can either serve it as  a snack or as a side dish for rice and curry.

You can try small variations depending on what you like. I sometimes put idli milagai podi instead of regular sundal podi if I want it more spicy. You can also throw in roasted peanuts or extra curry leaves for more flavor. Kollu Sundal is pretty versatile - you can eat it warm, slightly cooled or even at room temp, still tastes good.

I usually make Kollu Sundal as evening snack. My family like to have it with tea in evening or sometimes as a small side with rice for lunch. It's healthy, tasty and super easy to make.

Horse gram is the most protein-rich high-powered lentil. That's why race horses are fed with this gram, which is called horse gram in the market. It generates heat in the body and keeps you warm outside. So its great for cold prevention too.

Kollu Sundal Ingredients

• Kollu / Horse gram - Soak kollu overnight to make it soft and easy to cook. You can soak 6 hours minimum too. It is rich in protein, iron and fibre which makes sundal very healthy.
• Sundal podi - I added sundal podi for spice and flavor. You can use idli milagai podi if you want more heat. It gives nice smell and mild spiciness.
• Grated coconut - I put fresh grated coconut at the end. It makes sundal soft and little sweet, balances spice. You can also use desiccated coconut if fresh is not available.
• Tempering - I used mustard seeds, curry leaves, and dried red chillies. You can add hing if you like extra flavor.
• Oil - I have used normal cooking oil. You can use gingelly oil for more traditional taste.

Why This Recipe Works

• It's simple and quick if kollu is soaked properly.
• Kollu Sundal is healthy, full of protein, and filling without being heavy.
• This recipe comes out soft and has nice coconut flavor.
• You can eat it warm, little cooled, or even at room temperature.
• Easy to change things-add more spice, podi, or nuts if you want crunch.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Kollu Sundal Step by Step

1.Soak kollu in water overnight or atleast 6-8 hours.Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame.You can either drain water or use it for rasam.

2.Heat oil in a pan - add the items listed under 'to temper' let it splutter.Then add cooked kollu toss it well.Add sundal podi.

3.Add grated coconut, toss it well and cook for 2 minutes and switch off.

Serve hot!

Expert Tips

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Serving and Storage

Serve Kollu Sundal warm with tea or as a small side with rice. It also taste nice on its own as snack or part of festival meal. The soft texture and mild spice makes it good for all ages.
You can store in airtight container for few hours at room temperature. It is best eaten same day as coconut can lose freshness, but it still taste good even after cooling. You can reheat little before serving if you want.

FAQS

1.Can I soak kollu for less time?

You must soak for minimum 6 hours, but overnight soaking makes it softer and easier to cook.

2.Can I skip sundal podi?

Yes, you can skip or replace with idli milagai podi. I have used it sometimes for milder taste.

3.Can I add more coconut?

Yes, you can add as much you like. It adds mild sweetness and texture.

4.Do I need to temper?

Yes, tempering gives aroma and depth to sundal. You can lightly fry spices and curry leaves in oil and then toss with kollu.

5.Can I use open cooking?

Yes, you can but I usually prefer pressure cooking because it is faster.

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

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

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Kollu Sundal Recipe

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

Course Side Dish, Snack

Cuisine Indian

Keyword coconut recipes, diwali snacks, legumes recipes, navaratri sundal recipes, stir fry recipes, sundal recipes

Prep Time 8 hours hours

Cook Time 20 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 3 people

Calories 306kcal

Author Sharmilee J

Ingredients

• 1 cup kollu / horsegram
• 2 teaspoon sundal podi
• 3 tablespoon coconut grated
• salt to taste
• water as needed

To temper:

• 3 teaspoon oil
• 1 teaspoon mustard seeds
• 2 red chillies
• 1 small sprig of curry leaves

*You can replace sundal podi with idli milagai podi too

Instructions

• Soak kollu overnight or at least 6-8 hours.
• Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame. You can either drain water or use it for rasam.
• Heat oil in a pan - add the items listed under 'to temper' let it splutter.
• Then add cooked kollu toss it well. Add sundal podi.
• Add grated coconut, toss it well and cook for 2mins and switch off. Kollu Sundal ready!

Notes

• Soaking kollu - Soak overnight or at least 6-8 hours. Don't skip soaking, it makes cooking faster.
• Cooking kollu - I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut - Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations - Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice - Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don't add too much, just enough for tempering.

Nutrition

Serving: 75g | Calories: 306kcal | Carbohydrates: 45g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 12mg | Potassium: 887mg | Fiber: 12g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 5mg

The post Kollu Sundal appeared first on Sharmis Passions.