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

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

About Badam Katli

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

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

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

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

Badam Katli Ingredients

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

Similar Recipes

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

How to make Badam Katli Step by Step

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

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

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

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

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

6.Keep stirring in low flame.

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

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

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

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

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

Cool down and store in airtight container.

Expert Tips

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

Serving and Storage

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

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

FAQS

1.Can I use almond flour?

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

2.Why did my dough turn too sticky?

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

3.Can I add saffron?

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

4.Why did my katli break while cutting?

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

5.Can I use jaggery?

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

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

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

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Badam Katli Recipe | Badam Barfi Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 15 Barfis

Calories 40kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

About Jalebi

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

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

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

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

Jalebi Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Jalebi Step by Step

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

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

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

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

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

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

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

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

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

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

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

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip food color?

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

2.Can I make batter less hours?

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

3.Can I add more baking soda?

No, too much makes batter porous and jalebi loose.

4.Can I fry on high flame?

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

5.Can I store in fridge?

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

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

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

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Jalebi Recipe | Jilebi Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 12 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 12 hours hours 40 minutes minutes

Servings 25 Jalebi

Calories 52kcal

Author Sharmilee J

Ingredients

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

For sugar syrup

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

Instructions

Making Batter:

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

Making Sugar Syrup

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

Making Jalebis:

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

Notes

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

Nutrition

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

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

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

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

About Sabudana Ladoo

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

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

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

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

Sabudana Ladoo Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Sabudana Ladoo Step by Step

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

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

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

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

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

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

Keeps well for a week in room temperature itself.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I use nylon sago?

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

2.Why my ladoos not holding shape?

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

3.Can I use jaggery?

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

4.Can I skip coconut?

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

5.How long it stays good?

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

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

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

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Sabudana Ladoo Recipe | Sago Laddu Recipe

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

Course Snack, sweet

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 ladoos

Calories 81kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

Namak Para is a quite simple and crispy snack made with wheat flour, maida, ghee and some spices. These small fried pieces are very crunchy and perfect to munch anytime. Namak Para is an Indian version of cookie perfect for tea time. It is a favorite tea time snack in many homes and liked by all age groups.

Namak Pare is made by making a flour dough then the dough is rolled, cut and fried till golden to get that perfect crunch. Namak Para has mild flavor of ajwain and ghee which makes it so aromatic. It tastes best with evening tea or can be packed for small trips and picnics. Once you make a batch, it stays crisp for many days if stored properly.

About Namak Para

Namak Para is quite common during festivals like Diwali or Holi. It is also called as Nimki or Namakpare in different parts of India. The snack is made by deep frying small dough pieces prepared using flour, ghee and few spices. The texture is crispy outside and little soft inside which makes it very nice to eat.

The recipe is quite simple and does not need any special ingredient. The mix of maida, wheat flour and sooji give right crunch and light texture. Ghee gives flaky texture and rich flavor which is main secret for perfect Namak Para. Ajwain gives a small punch of flavor and also helps in digestion.

You can see both sweet and salty versions of this snack. The salty one is called Namak Para and the sweet one is known as Shakkar Para. You can even flavor it with kasuri methi, black pepper or cumin seeds for some change. It can be made only with maida or wheat flour or even mix of both as per your choice.

I usually make Namak Para during weekends or festival time. I enjoy making a big batch, store in jar and serve with hot tea in the evening. The sound of that crisp bite is so satisfying. Once you start eating, it is hard to stop with few pieces only.

Namak Para Ingredients

• Maida - I have used maida to get that light and crisp texture. You can make fully with wheat flour also but maida gives more crunch.
• Wheat Flour - Added along with maida for light healthy touch. It makes the snack bit firm and gives good color after frying.
• Fine Sooji - I have used fine sooji for crispness. It helps Namak Para to stay crunchy for a long time.
• Ajwain Seeds - This adds mild flavor and helps in digestion too. You can replace with jeera or skip if you do not like the taste.
• Ghee - I add this for richness and nice aroma. It gives that flaky texture in each bite. Oil can be used too but ghee gives better flavor.
• Water - I used to knead the dough into soft and smooth texture. Add little by little to get correct consistency.
• Oil - I used for deep frying. Use fresh oil and fry them in low medium flame for even color and crispness.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Murmura Chivda
• Makhana Chivda
• Sago Chivda

How to make Namak Pare Step by Step

1.Take maida, wheat flour, sooji, ajwain, ghee and required salt. First mix it well, then add water little by little.

2.Keep kneading and adding water little by little to form a soft pliable dough like this. Keep covered for 15 minutes.

3.Then take it out and knead it once. Roll it using a chapathi roller to slightly thick, it should thick like salted crackers. Now prick with fork to avoid puffing.

4.Using a knife cut like this.Each piece can be 1and ½ inches long. Carefully separate them.

5.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.

6.Deep fry till golden on both sides. Take it out and drain in tissue paper. Like wise fry the remaining.

Cool down and store in airtight container.

Expert Tips

• Dough Texture - I usually knead the dough soft and smooth but not sticky. If dough is too tight, Namak Para will turn hard, so add water little by little while mixing.
• Rolling - Roll the dough bit thick like how we roll crackers. If it is too thin, it will become extra crisp and break soon after frying.
• Pricking - I always prick the rolled dough with fork before cutting. It helps to stop from puffing up while frying.
• Frying - Keep the flame on low medium so Namak Para cook nice and even. If flame is high, outside turn brown fast but inside stay soft and uncooked.
• Cooling - Let it cool down fully before putting in jar. This will help to keep it crisp and tasty for long time.

Serving and Storage

Serve Namak Para with hot cup of tea or coffee. It is nice snack to serve when guests come home also. Keep cooled Namak Para in airtight box and it stay good for around 10 to 15 days.

FAQS

1.Can I make this with wheat flour?

Yes you can make it fully with wheat flour, but texture will be little tight though still very nice in taste.

2.Can I bake this recipe?

Yes you can bake this in oven at 180°C till it turn golden and crisp. Baking makes it lighter and less oily, good for healthy option.

3.Why my Namak Para became soft after frying?

If oil is not hot enough or dough rolled too thick, it will turn soft. Fry in right heat and roll evenly.

4.Can I add other spices for flavor?

Yes you can add crushed pepper, jeera or kasuri methi for different taste. All versions come out nice.

5.How long can I store Namak Para?

If stored in airtight box, it stays good for around two weeks. Make sure it cools completely before storing.

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

Tried this Namak 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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Namak Para Recipe | Namakpare Recipe

Namak Para is a quite simple and crispy snack made with wheat flour, maida, ghee and some spices. These small fried pieces are very crunchy and perfect to munch anytime. Namak Para is an Indian version of cookie perfect for tea time. It is a favorite tea time snack in many homes and liked by all age groups.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, all purpose flour recipes, diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, Festival, maida recipes, rava recipes, savoury recipes, snack recipes, virtual diwali party, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 namakpare

Calories 15kcal

Author Sharmilee J

Ingredients

• ¼ cup maida
• ¼ cup wheat flour
• 1 tablespoon fine sooji
• ¼ teaspoon ajwain seeds
• 1 tablespoon ghee
• oil to deep fry
• salt to taste
• less than ¼ cup water

Instructions

• Take maida, wheat flour, sooji, ajwain, ghee and required salt. First mix it well, then add water little by little.
• Keep kneading and adding water little by little to form a soft pliable dough like this. Keep covered for 15mins.
• Then take it out and knead it once. Roll it using a chapathi roller to slightly thick, it should thick like salted crackers. Now prick with fork to avoid puffing.
• Using a knife cut into into rectangular shapes . Each piece can be 1and ½ inches long. Carefully separate them.
• 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.
• Deep fry till golden on both sides.
• Take it out and drain in tissue paper. Likewise fry the remaining.
• Cool down and store Namak Para in airtight container.
• Enjoy Namakpare!

Notes

• Dough Texture - I usually knead the dough soft and smooth but not sticky. If dough is too tight, Namak Para will turn hard, so add water little by little while mixing.
• Rolling - Roll the dough bit thick like how we roll crackers. If it is too thin, it will become extra crisp and break soon after frying.
• Pricking - I always prick the rolled dough with fork before cutting. It helps to stop from puffing up while frying.
• Frying - Keep the flame on low medium so Namak Para cook nice and even. If flame is high, outside turn brown fast but inside stay soft and uncooked.
• Cooling - Let it cool down fully before putting in jar. This will help to keep it crisp and tasty for long time.

Nutrition

Serving: 25g | Calories: 15kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 0.1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 0.03IU | Calcium: 0.5mg | Iron: 0.1mg

The post Namak Para | Namakpare appeared first on Sharmis Passions.

Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.

This sweet is often made for family get-togethers or when we want something rich but simple and easy to make. The texture is so soft and light, it just melts as soon you take one bite. The natural milk flavor mixed with saffron gives mild sweetness which feels very comforting. It's one of those sweets which even beginners can try.

About Malai Ladoo

Malai Ladoo is one of the simplest milk sweets that gives rich festive taste without much effort. It is made using fresh paneer that is mixed with condensed milk and cooked till it turns thick and dough like. Then we make small soft balls and roll them in chopped nuts for crunch and color.

The word malai means cream and that's exactly what this sweet feel like. It's soft, creamy and so rich even with small bite. Condensed milk gives the sweetness and richness while saffron adds golden shade and aroma. Some people add milk powder or coconut flakes for twist, but honestly the basic version taste best.

Malai Ladoo is perfect if you want quick sweet without deep frying or sugar syrup. It gets ready in one pan and stays good for few days in fridge. You can also flavor with kewra water or skip essence completely.

I usually make this when I got some leftover paneer. It's my quick fix sweet recipe which never fails. Even kids love it for its mild sweetness and soft bite.

Malai Ladoo Ingredients

• Paneer - I used fresh homemade paneer, it gives nice soft texture to the ladoo. You can use store one too, just soak it in warm water for few minutes before grinding.
• Condensed milk - Gives sweetness and creamy feel. It helps to bind everything well, so no need to add extra sugar.
• Ghee - I just used a little for greasing and flavor. You can skip if using non-stick but ghee always gives nice aroma.
• Pistachios - I used for garnish and crunch. Almonds or cashews also works.
• Cardamom powder - For light aroma and flavor. If it is not there, few drops cardamom essence will do.
• Rose essence - I add few drops for floral smell, but can skip if you don't like.
• Saffron - Gives lovely golden color and taste. If not available, small pinch of turmeric can be used but flavor will change.

Why This Recipe Works

• This is a simple recipe with only few ingredients.
• It has soft creamy texture that tastes rich and smooth.
• It is made in one pan, no sugar syrup or frying.
• You can make ahead and store for few days, perfect for small parties.
• It is perfect sweet for beginners, gives great result always.

Similar Recipes

• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo
• Peanut Ladoo

How to make Malai Ladoo Step by Step

1.Take paneer, crumble it well with your hands, Set aside. Chop the pistachios

2.In the mixer jar, add crumbled paneer, add condensed milk and saffron

3.Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see. Now grease the pan with ghee. If you use nonstick pan then no need to grease.

4.Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.

5.Keep cooking until it becomes thick, it will start to roll and textured like below.

6.When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix. Pinch a tiny portion, roll and see if it forms a ball, then switch off.

7.It will not be completely dry, it will still be moist. Let it cool down for sometime. When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.

8.Dip each ball into the nuts mixture and arrange it in a plate.

Cool down and store in airtight container.

Expert Tips

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Serving and Storage

Serve Malai Ladoo as a soft creamy dessert after meal or with other sweets during festive time. It also tastes nice with evening tea or when you crave something milky. Store them in airtight box and keep inside fridge, they stays good for 3 to 4 days. Bring them to room temperature before eating so the texture turns soft again.

FAQS

1.Can I use store bought paneer?

Yes, just soak in warm water before using so it becomes soft and blend nicely.

2.Can I skip saffron?

Yes, you can skip it. The color will be white but taste still good.

3.Why my ladoo turned little hard?

That happens when cooked bit more. Next time switch off earlier when mixture still moist.

4.Can I use milk instead of condensed milk?

Yes, but then shelf life reduces. You can use half milk and half condensed milk too.

5.Can I store longer?

You can just refrigerate them up to 4 days. Don't keep outside long since it has milk.

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

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

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Malai Ladoo Recipe | Paneer Laddu Recipe

Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.

Course sweet

Cuisine Indian

Keyword 30 mins recipes, cardamom powder, cardamom powder recipe, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy paneer recipes, Festival, ghee recipes, indian paneer recipes, laddu, ladoo recipes, paneer dishes, paneer recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Calories 104kcal

Author Sharmilee J

Ingredients

• 1 cup paneer
• ½ cup condensed milk
• 8 nos pistachios
• 3 drops rose essence
• ⅛ teaspoon cardamom powder
• 1 teaspoon ghee
• 5 to 6 strands saffron

Instructions

• Take paneer, crumble it well with your hands, set aside.
• Chop the pistachios.
• In the mixer jar, add crumbled paneer, add condensed milk and saffron.
• Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see.
• Now grease the pan with ghee. If you use nonstick pan then no need to grease.
• Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.
• Keep cooking until it becomes thick, it will start to roll and get textured.
• When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix.
• Pinch a tiny portion, roll and see if it forms a ball, then switch off.
• It will not be completely dry, it will still be moist. Let it cool down for sometime.
• When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.
• Roll each ball into the nuts mixture and arrange it in a plate.
• Cool down and store Malai Ladoo in an airtight container.

Notes

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Nutrition

Serving: 25g | Calories: 104kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 22mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 0.1mg

The post Malai Ladoo Recipe | Paneer Laddu Recipe 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.

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

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

About Milk Powder Gulab Jamun

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

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

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

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

Milk Powder Gulab Jamun Ingredients

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

Similar Recipes

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

How to make Milk Powder Jamun Step by Step

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

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

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

4.Then soaked rava, baking powder.

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

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

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

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

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

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

Garnish with any nuts of your choice.

Expert Tips

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

Serving and Storage

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

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

FAQS

1.Can I skip baking powder?

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

2.Why my jamuns cracked while frying?

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

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

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

4.Can I add cardamom?

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

5.How long can I store Gulab Jamun?

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

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

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

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Milk Powder Gulab Jamun Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 Jamuns

Calories 57kcal

Author Sharmilee J

Ingredients

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

For the sugar syrup

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

Instructions

Dough Making:

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

Making Sugar Syrup:

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

Jamun Making:

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

Notes

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

Nutrition

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

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

Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.

The flavor is warm and light with small hint of spice. I like to have it with chutney, pickle or just a cup of tea in morning. It's good choice for breakfast, lunch or even quick dinner because it cooks so fast. I like how makhana makes it filling but not heavy, so it feel nice and comforting to eat even on busy days.

About Makhana Paratha

Makhana Paratha has mild flavor with a mix of simple spices and it tastes soo good without being heavy. It feels filling yet light, nice to have any time of the day. You can have it for breakfast, lunch or even quick dinner. The paratha turns little golden brown when roasted on tawa with ghee, giving that nice homemade smell.

The dough has turmeric, red chili powder and roasted cumin which gives good flavor but not too spicy. I add some coriander also, it gives freshness and small color to it. You can also make this as base and boiled potatoes filling to this in aloo paratha version.

This paratha recipe is also healthy because makhana is full of protein and easy to digest. When mixed with wheat it becomes more filling yet stays light on stomach. It keeps you full for long so it is good for breakfast or travel food also. You can pack it for lunch box or serve hot with curd or pickle.

I usually make this whenever I am craving something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle and little chilled curd on the side.

Though makhana's flavor was very mild that I could hardly find out any difference, the parathas were very soft. I am buying phool makhana (lotus seeds) often these days as mittu has started to like it, she loves to munch on ghee roasted makhana with a drizzle of chat masala powder, perfect snack for evenings.

 Makhana Paratha Ingredients

• Wheat flour - It is base for the dough. It gives soft texture and helps parathas stay soft. You can use also use maida if you want.
• Phool makhana - I roast the makhana till crisp and grind to fine powder, it adds a nutty flavor to the paratha.
• Spice powders - I just used turmeric, red chili and cumin powder for color, spice and flavor. You can skip the turmeric if you want plain paratha.
• Coriander leaves - I chop fresh coriander finely and add it, it just lift the taste a bit and give nice freshness. You can skip if not available.
• Ghee - I add small spoon of ghee for roasting makhana and also while kneading. It gives softness and subtle flavor.
• Oil - I used for cooking the parathas. Cook till golden spots and crisp edges.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Makhana Paratha Step by Step

1.Heat ghee in a tawa, add makhana and roast till golden  or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.

2.Transfer to a mixer jar and grind it to a fine powder. In a mixing bowl take all other ingredients (except oil) along with makhana powder.

3.First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow i to rest for 15 minutes at least.

4.Then knead again and form lemon sized balls. Take a ball and start rolling. Dust flour if needed to avoid sticking

5.Roll to thin parathas. Roll the rest of the parathas too and keep it ready. Heat a dosa tawa, drizzle oil, then carefully transfer a paratha.

6.Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.

Serve hot!

Expert Tips

• Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
• Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
• Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
• Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
• Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.

Serving and Storage

You can serve this dish with curd or any pickle. It also goes well with dal or sabzi for a simple meal. You can pack it in lunch box or take it for short trips also.

Store leftover in airtight box for few hours. Reheat on tawa before serving to keep it soft and warm. It taste best when eaten fresh but stays fine for a day.

FAQS

1.Can I skip turmeric?

Yes, you can skip it if you do not like the yellow shade. It is just for color and mild warmth.

2.Can I make this without ghee?

You can use oil both for kneading and cooking. Paratha will still come soft though taste little different.

3.Can I add other flours?

You can mix little millet or rice flour if you want. I usually stick to whole wheat for soft texture.

4.Will it stay soft if stored?

Yes, it stays soft for few hours in airtight box. Just reheat slightly on tawa before serving.

5.Can I use makhana powder from store?

Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.

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

Tried this Makhana Paratha 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 Paratha Recipe

Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.

Course Breakfast, dinner, Lunch

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, paratha recipes, Paratha', recipes, roti, roti recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 parathas

Calories 147kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• 1 cup phool makhana heaped
• a generous pinch turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon roasted jeera powder
• 2 tablespoon coriander leaves chopped finely
• salt to taste
• ½ teaspoon ghee
• oil to toast

Instructions

• Heat ghee in a tawa, add makhana and roast till golden or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.
• Transfer to a mixer jar and grind it to a fine pwoder.
• In a mixing bowl take all other ingredients (except oil) along with makahana powder.
• First mix well with a spoon, then add water and knead it to a soft pliable dough.
• Allow it to rest for 15 minutes at least.
• Then knead again and form lemon sized balls.
• Take a ball and start rolling. Dust flour if needed to avoid sticking.
• Roll to thin parathas. Roll the rest of the parathas too and keep it ready.
• Heat a dosa tawa,drizzle oil, then carefully transfer a paratha.
• Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.
• Serve Makhana Paratha hot!

Notes

• Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
• Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
• Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
• Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
• Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.

Nutrition

Serving: 75g | Calories: 147kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 151mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 2mg

The post Makhana Paratha Recipe appeared first on Sharmis Passions.

Corn Chaat is a quick and tasty snack made using boiled sweet corn mixed with spice powders, onion, tomato and lemon juice. It is colorful, light and full of flavor. This chaat is one of those snacks which can be made anytime you feel hungry and want something quick and easy.

You can make corn chaat often for evening time or when you have leftover corn. It is very simple but tastes really good with butter corn flavor. The combination of lemon, spice powders and sev on top makes it crunchy and delicious. Kids like it too since it has slight sweetness from corn and mild spice. Do you have a craving for a chaat, here is the instant chaat that you can make within minutes and enjoy.

About Corn Chaat

Corn Chaat is a popular Indian style snack made with boiled corn tossed in butter, spices, lemon and fresh vegetables. It is a mix of sweet, tangy and spicy taste all in one bowl. Chaat is a common street food in India and this version with corn is quite light and healthy compared to regular chaats.

Usually sweet corn is pressure cooked or steamed and then sautéed with little butter for flavor. Then it is mixed with onion, tomato, carrot and spice powders like red chilli, pepper powder and chaat masala. You can also add green chutney or sweet chutney if you like stronger flavor. Every bite has bit of crunch and freshness.

There are many variations you can try like adding cucumber, pomegranate or even boiled potato to make it more filling. I like this simple version that uses just a few ingredients but still very tasty. This corn chat is instant and can be made easily and its so quick to satisfy your instant chat cravings. Do try and enjoy!

I make this mostly during evening time when everyone want a quick snack. It takes only few minutes and can be made fresh right before serving. You can also make it little spicy or mild depending on what you like.

Corn Chat Video

Corn Chat Ingredients

• Sweet corn - I boiled and used corns. You can use frozen also, just boil it before using.
• Onion - I have used finely chopped onion for little crunch. It balances the sweetness of corn very well.
• Tomato - I added this for tangy taste and color. You can also skip if you prefer less moist chaat.
• Carrot - I grated carrot and used. It adds color and texture.  You can replace with cucumber also if you like.
• Spice powders - I used just red chili powder and chaat masala for spice and taste. You can add more or less as you like.
• Butter - Adding melted butter gives nice aroma and makes the chaat rich in taste.
• Lemon juice - I have used for tangy taste and freshness. I always add just before serving for better taste.
• Sev - I used plain sev for garnish. It gives crunchy texture and nice look. You can skip if you don't have.
• Coriander leaves - I have used for garnish and mild fresh flavor. You can also add mint leaves for extra freshness.

Similar Recipes

• Dahi papdi chat
• Dahi puri
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

How to make Corn Chaat Step by Step

1.Add 1 cup corn kernels to a pressure cooker, add 1 cup water to it.

2.Cover with lid, put on weight and pressure cook for 2 whistles.

3.Once pressure releases naturally open.

4.Strain using a colander.

5.Take 1 cup cooked sweet corn in a bowl. Add 1 tablespoon melted butter, salt to taste.

6.Mix this well first.

7.Add 2 tablespoon onion, 1 tablespoon tomato, 2 tablespoon carrot along with ½ teaspoon chili powder, ¼ teaspoon pepper powder and ¼ teaspoon chat masala powder.

8.Mix it well.

9.Finally garnish with coriander leaves and plain sev.

Serve immediately.

Expert Tips

• Cooking corn - I usually pressure cook corn for few whistles till it turn soft. You can also boil in open pot till tender.
• Mixing - Mix everything just before serving else sev and veggies will become soggy and soft, it should retain the crunch while eating so serve immediately.
• Chutney - You can add green chutney or sweet tamarind chutney for strong flavor.
• Serving - I serve this in small plate with extra sev on top and slice of lemon on side. It looks nice and taste good.

Serving and Storage

Serve Corn Chaat warm or at room temperature. It goes well as evening snack with tea or as light salad with meal. Best to serve immediately after mixing to keep it crunchy.

If you have leftover corn, you can store it plain in fridge and mix with veggies and spices just before serving next day.

FAQS

1.Can I use frozen corn?

Yes you can. Just boil it for few minutes before using and drain well.

2.Can I skip butter?

Yes you can use little oil instead, but butter gives nice flavor so I prefer using it.

3.Can I add other vegetables?

Yes you can add some cucumber, boiled potato or pomegranate.

4.Can I make it ahead?

Better to prepare fresh. You can boil corn ahead but mix other things only before serving.

5.Is corn chaat healthy?

Yes it is light and healthy if made with less butter. Corn gives fiber and energy, and veggies add freshness.

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

Tried this Corn Chaat 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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Corn Chaat Recipe

Corn Chaat is a quick and tasty snack made using boiled sweet corn mixed with spice powders, onion, tomato and lemon juice. It is colorful, light and full of flavor. This chaat is one of those snacks which can be made anytime you feel hungry and want something quick and easy.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, chaat, chaat recipes, corn recipes, snack recipes, sweet corn recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Calories 46kcal

Author Sharmilee J

Ingredients

• 1 cup sweet corn kernels cooked
• 2 tablespoon onion chopped finely
• 1 tablespoon tomato
• 2 tablespoon carrot grated
• ½ teaspoon red chilli powder
• ¼ teaspoon chat masala powder
• ¼ teaspoon pepper powder
• 1 teaspoon lemon juice
• 1 tablespoon butter
• plain sev to garnish
• coriander leaves to garnish
• salt to taste

Instructions

• Add 1 cup corn kernels to a pressure cooker, add 1 cup water to it.
• Cover with lid, put on weight and pressure cook for 2 whistles.
• Once pressure releases naturally open.
• Strain using a colander.
• Take 1 cup cooked sweet corn in a bowl. Add 1 tablespoon melted butter, salt to taste.
• Mix this well first.
• Add 2 tablespoon onion, 1 tablespoon tomato, 2 tablespoon carrot along with ½ teaspoon chili powder, ¼ teaspoon pepper powder and ¼ teaspoon chat masala powder.
• Mix it well.
• Finally garnish with coriander leaves and plain sev.
• Serve immediately.

Video

Notes

• Cooking corn - I usually pressure cook corn for few whistles till it turn soft. You can also boil in open pot till tender.
• Mixing - Mix everything just before serving else sev and veggies will become soggy and soft, it should retain the crunch while eating so serve immediately.
• Chutney - You can add green chutney or sweet tamarind chutney for strong flavor.
• Serving - I serve this in small plate with extra sev on top and slice of lemon on side. It looks nice and taste good.

Nutrition

Serving: 150g | Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 13mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1463IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.3mg

The post Corn Chaat Recipe appeared first on Sharmis Passions.

Gobi Paratha is one of the most loved stuffed parathas, especially for people who enjoy soft bread with tasty filling inside. It is made by stuffing spiced cauliflower mixture in regular wheat dough and cooked on tawa till golden brown. The outer side stays soft while the inside turns out full of flavor in every bite.

This paratha is a great option when you want something filling but not too heavy. It can be packed for lunchbox or enjoyed for dinner along with raita, curd or just pickle and onions on the side. The cauliflower stuffing gives a nice different taste compared to plain parathas and that makes it stand out more.

About Gobi Paratha

Gobi Paratha is a popular North Indian flatbread that is stuffed with cauliflower as main filling. Finely grated or mashed cauliflower is mixed with Indian spices and then stuffed inside wheat dough, rolled out and roasted. It is very common in Punjabi homes and also you find it in dhabas across North India.

The texture of gobi paratha is soft and slightly crisp when cooked well with ghee. The stuffing has a nice spicy and tangy taste which blends with the wheat outer layer. Some like to make the stuffing very simple while some add more spices to make it bold. Any way it tastes good and very homely too.

There are many small variations in gobi paratha. Few people use raw grated cauliflower directly, some prefer steam cooking before mixing with spices. You can also add onion or green chillies to the filling, some even mix gobi with other vegetables. Each house has its own way and that makes it special.

I usually make gobi paratha when I want a quick dinner that is wholesome. At my home it gets finished really fast as it tastes best served hot from the tawa only. Sometimes I even prepare the stuffing earlier, then rolling and cooking becomes very easy after a long day.

Gobi Paratha Ingredients

• Wheat flour - I have used regular wheat flour for the dough, it makes the paratha soft and holds stuffing well. You can also use multigrain flour also if you want little extra fibre.
• Cauliflower florets - These are the star here, I usually steam cook them little so the filling turns soft and easy to roll. Fresh gobi gives better taste always.
• Spice powders - I have used red chilli powder, garam masala, roasted jeera powder and small pinch amchoor powder. They give heat, aroma and tang. You can adjust according to your spice liking only.
• Coriander leaves - I add fresh coriander for a nice refreshing touch. It balances the taste of cauliflower and spices.
• Oil and ghee - I mix of oil and ghee. Ghee gives authentic flavor and oil prevents burning fast. You can also use only ghee if you like rich taste.

Similar Recipes

• Aloo Paratha
• Methi Paratha
• Cheese Paratha
• Plain Paratha
• Methi Thepla

How to make Gobi Paratha step by Step

1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage .Allow it to rest.

2.Cut cauliflower into small florets, add it to warm water to remove worms if any.Then steam cook it, you can pressure cook it too.In a mixer add green chillies along with cauliflower.

3.Just run it once, Set aside. Heat oil in a pan crackle jeera, then add the cauliflower mixture.

4.Add required salt, red chili powder, roasted jeera powder, garam masala powder and amchoor powder. Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.

5.Now pinch a lemon sized ball, Flour the surface and roll the chapati dough slightly thicker. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.

6.Flip over and press it well with your hands so that the stuffing is even on all sides.Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.

7.Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.

Serve hot!

Expert Tips

• Dough consistency - I always keep dough soft but not sticky, this makes rolling easier and stuffing won't break out.
• Stuffing texture - I usually steam gobi little and pulse in mixie once, it gives even filling. You can grate raw gobi too if you like small crunch.
• Rolling technique - While rolling, don't press too much in center. Keep it slightly thick so stuffing spreads evenly and paratha won't tear.
• Cooking method - I cook on medium high flame and keep adjusting, so the paratha cooks well inside and gets nice brown spots.
• Ghee finishing - I always brush little ghee at last, it keeps paratha soft and gives very good flavor.

Serving and Storage

Serve gobi paratha with plain curd, raita or even simple pickle. It also goes well with sliced onions and little butter on top. For lunchbox, paratha with curd and pickle stays good for few hours. Leftover parathas I keep in fridge inside airtight box, then reheat on tawa with small ghee.

FAQS

1.Can I skip amchoor powder?

Yes you can skip, or just use few drops lemon juice to give tang.

2.Can I use raw cauliflower?

Yes, some people grate raw gobi and use it. It gives more crunch but also strong smell.

3.Can I prepare in advance?

You can make the stuffing earlier and keep in fridge, but roll and cook parathas fresh only.

4.Can I make without ghee?

Yes you can use only oil. But ghee gives that special taste so I always prefer little.

5.Can I freeze gobi paratha?

Yes, half cooked parathas can be frozen. Just roast fully when needed and serve hot.

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

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Gobi Paratha Recipe

Gobi Paratha is one of the most loved stuffed parathas, especially for people who enjoy soft bread with tasty filling inside. It is made by stuffing spiced cauliflower mixture in regular wheat dough and cooked on tawa till golden brown. The outer side stays soft while the inside turns out full of flavor in every bite.

Course Breakfast, dinner, Lunch, Main Course

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, flatbread recipes, gobi recipes, paratha recipes, Paratha', recipes, roti, roti recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 parathas

Calories 82kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup cauliflower florets
• 1 teaspoon red chilli powder
• ½ teaspoon roasted jeera powder
• 1 pinch amchoor powder
• 1 teaspoon garam masala powder
• 1 tablespoon coriander leaves finely chopped
• salt to taste
• oil and ghee to toast

Instructions

• In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest.
• Cut cauliflower into small florets, add it to warm water to remove worms if any.
• Then steam cook it, you can pressure cook it too. In a mixer add green chillies along with cauliflower. Just run it once, set aside.
• Heat oil in a pan crackle jeera, then add the cauliflower mixture.
• Add required salt, red chilli powder, roasted jeera powder, garam masala powder and amchoor powder.
• Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.
• Now pinch a lemon sized ball , Flour the surface and roll the chappathi dough slightly thicker.. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.
• Flip over and press it well with your hands so that the stuffing is even on all sides. Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.
• Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.
• Serve Gobi Pararatha hot with any pickle of your choice or with curd!

Notes

• Dough consistency - I always keep dough soft but not sticky, this makes rolling easier and stuffing won't break out.
• Stuffing texture - I usually steam gobi little and pulse in mixie once, it gives even filling. You can grate raw gobi too if you like small crunch.
• Rolling technique - While rolling, don't press too much in center. Keep it slightly thick so stuffing spreads evenly and paratha won't tear.
• Cooking method - I cook on medium high flame and keep adjusting, so the paratha cooks well inside and gets nice brown spots.
• Ghee finishing - I always brush little ghee at last, it keeps paratha soft and gives very good flavor.

Nutrition

Serving: 100g | Calories: 82kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg

The post Gobi Paratha Recipe appeared first on Sharmis Passions.

Carrot Kheer (Carrot Paayasam): A Delicious Twist on a Timeless Indian Sweet | Manjula’s Kitchen

Introduction to Carrot Kheer

Kheer is one of the most cherished and traditional sweets in Indian cuisine, with its creamy, sweet, and flavorful profile making it a favorite during festivals and special occasions. Carrot Kheer, also known as Carrot Payasam, offers a delightful twist to the traditional rice-based kheer, adding a unique layer of flavor and texture with shredded carrots. Over the years, kheer has seen many variations, and this version brings the earthy sweetness of carrots into the creamy goodness of milk and sugar. With just a few simple ingredients, this Carrot Kheer delivers a rich and flavorful dessert that’s perfect for any occasion.

Cultural and Traditional Importance

Kheer holds a special place in Indian households, especially during festivals such as Diwali, Holi, and Raksha Bandhan. It is often served as an offering to deities and enjoyed as a dessert after meals. While Rice Kheer is the most traditional form, Carrot Kheer adds a refreshing twist by incorporating a vegetable into the dessert, making it both nutritious and flavorful. The vibrant color of the carrots combined with the rich texture of milk creates an aesthetically pleasing and indulgent treat that is sure to impress your family and friends.

Although Carrot Kheer may not be as well-known as its rice counterpart, it is quickly gaining popularity for its unique taste and simplicity. This version strikes the perfect balance of sweetness and creaminess, making it a must-try for those looking to experiment with traditional Indian sweets.

Recipe Variations from Manjula’s Kitchen

While Carrot Kheer is a delightful dessert on its own, you can explore other variations of kheer or similar milk-based sweets from Manjula’s Kitchen:

• Rice Kheer: The classic, most traditional form of kheer made with rice, milk, and sugar.
• Sabudana Kheer: A delicious variation using tapioca pearls, commonly served during fasting periods.
• Vermicelli Kheer (Seviyan Kheer): Made with thin vermicelli noodles, this version offers a unique texture to the traditional kheer.
• Badam Burfi (Almond Candy): Rich and creamy, this version uses almonds to create a decadent dessert that’s both healthy and delicious.

Health Benefits and Dietary Considerations

Carrot Kheer offers a nutritious alternative to traditional kheer, with the inclusion of carrots providing a good source of vitamins, fiber, and antioxidants. Carrots are rich in vitamin A, which promotes eye health and boosts immunity, making this kheer not only delicious but also beneficial for overall wellness. Additionally, milk provides calcium and protein, while the nuts add healthy fats, making this dessert a well-rounded treat.

This kheer can be easily adjusted for various dietary preferences. For a vegan option, you can substitute dairy milk with almond or coconut milk. The natural sweetness of the carrots also allows for a reduction in added sugar if you prefer a lighter dessert.

Serving Suggestions

Carrot Kheer can be served warm or chilled, depending on your preference. Its vibrant color and rich flavor make it an attractive addition to any festive meal. For an even more indulgent experience, you can serve Carrot Kheer with a sprinkle of extra chopped nuts, such as almonds or pistachios, for added crunch and richness.

If you want to serve Carrot Kheer as a pudding, cook it for a few more minutes to achieve a thicker, more pudding-like consistency. This version pairs wonderfully with Gulab Jamun or Rasgulla for a complete Indian dessert platter.

Conclusion

Carrot Kheer is a simple yet luxurious dessert that offers a modern twist on the traditional Indian sweet. With its creamy texture, vibrant color, and subtle sweetness, this dessert is sure to become a favorite at your dinner table. Whether you’re celebrating a festival or simply want to treat yourself to something special, this Carrot Kheer recipe is a must-try. Explore the other kheer variations on Manjula’s Kitchen to discover even more delicious ways to enjoy this timeless dessert.

Frequently Asked Questions (FAQs)

• What is the difference between Carrot Kheer and Rice Kheer?
  • Carrot Kheer uses shredded carrots as the main ingredient, while Rice Kheer is made with rice. Both versions are cooked in milk and flavored with sugar and cardamom, but Carrot Kheer offers a more vibrant color and slightly different texture.
• Can I make Carrot Kheer vegan?
  • Yes, you can easily make Carrot Kheer vegan by using plant-based milk like almond or coconut milk instead of dairy milk.
• What are some other variations of kheer I can try?
  • You can try Rice Kheer, Sabudana Kheer, Vermicelli Kheer, or Badam Kheer, each offering unique flavors and textures while still being deliciously creamy and satisfying.
• How do I serve Carrot Kheer as a pudding?
  • To serve Carrot Kheer as a pudding, cook it for 2-3 extra minutes to achieve a thicker consistency, similar to a pudding. You can serve it warm or chilled
• How long can I store Carrot Kheer?
  • Carrot Kheer can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently before serving if you prefer it warm.

The post Carrot Kheer appeared first on Manjula's Kitchen.