Ragi Malt is a healthy and nutritious drink made using fingermillet flour as main ingredient. It is very popular in India for babies, kids, and adults because it's rich in calcium, iron, fiber, and protein. Post includes ragi malt (ragi sweet porridge) and ragi porridge (salt version) with step by step pictures and video.

Ragi Malt or Ragi Java or Ragi Porridge is a healthy breakfast as it is very nutritious and filling. Ragi porridge can be made 2 ways either sweet or salt as per your liking and preference. I like sweet the most but have the salt version once in a while too. Ragi malt has been part of Indian households for generations and is quite popular for its health benefits, easy digestibility, and cooling properties.

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About Ragi Malt

Ragi Malt is nothing sweet ragi porridge made with ragi flour, water, milk, sugar and cardamom powder. It is topped with nuts of your choice making it an ideal healthy breakfast. Ragi is the one of the first grains introduced to babies as it is easy to digest. It can be prepared in both sweet and savory forms, making it suitable for all age groups starting from infants to the elders.

Malt is the cereal grain that has been soaked and dried. Here finger millet is the grain that is soaked, sprouted then dried to make ragi flour or powder and the porridge made with this flour is referred to as 'Ragi Malt'.

Ragi Porridge is a nutritious healthy drink which can be substituted for our regular breakfast and it keeps you full till lunch time. Ragi or finger millet is a super grain which is packed with nutrition. I used homemade ragi flour, you can use store bought flour too.

Ragi Malt can be prepared in a tasty way by following this method without any lumps easy and quick to make. It takes just 10-15 minutes to make this porridge. You can use ragi flour or sprouted ragi flour for this porridge.I always have a batch of homemade ragi flour at home.

Ragi Porridge has become a tradition in our family. I am trying to include porridge for mittu and gugu regularly so that they are always in touch with the porridge taste. Mittu prefers to have multigrain porridge.

I hated porridges during my childhood days and now I just love them. I have tasted this ragi porridge in my friends house as its their custom to have ragi porridge every sunday. Ever since I tasted with my friend I started liking it, even now I just love all types of porridges.

Ragi Malt Video

Similar Recipes

• Health Mix Porridge
• Oatmeal Porridge
• Masala Oats
• Ragi Flour
• Millet Porridge

Ragi Malt Health Benefits

• Ragi is rich in iron
• It is rich in fiber and a nutritious whole grain
• Helps in healthy weight loss
• Ragi is good for a gluten free diet
• Good for diabetics

Ragi Malt 2 Ways

I have shared 2 ways to make this porridge as some prefer sweet and few prefer salt version.

• Ragi Malt (Sweet Porridge)
• Ragi Porridge (Salt)

Ragi Malt Ingredients

• Ragi flour - I used homemade finger millet flour. You can use store bought flour too either regular ragi flour or sprouted flour.
• Water - I always cook the porridge in water then mix it with milk.
• Milk - Use boiled milk as we add it at the final stage.
• Sweetener - I have used cane sugar. You can add jaggery powder or jaggery syrup or brown sugar or even white sugar.
• Flavoring - Cardamom powder is the best flavoring for this porridge.
• Water - I always cook the porridge in water then mix it with milk.
• Buttermilk - Use thick homemade buttermilk.
• Salt - Add salt to taste for the salt version.

How to make Ragi Malt Step by Step

Ragi Porridge Sweet

1. To a bowl add ½ cup ragi flour. Now add 1 cup water to it.

2.Whisk it well without any lumps then set it aside.

3.Add 2 cups water to a pan. Let it boil.

4.Once water starts to boil - whisk the ragi flour slurry.

5.Add the ragi flour slurry. Just rinse with little water and add it, if there are sediments.

6.Whisk it well first to avoid lumps.

7.Now switch to a spatula and keep stirring and cooking in low medium flame.

8.The mixture will start to thicken but keep stirring continuously.

9.Keep cooking until it turns thick and shiny.

10.You can see how thick it is. It thickens more after cooling down so switch it off accordingly.

11.Transfer half of the porridge to a bowl for salt version.

12.To the remaining porridge in the pan - add 2 tablespoon sugar, 1 cup milk and ¼ teaspoon cardamom powder.

13.Whisk it well and switch off.

14.Ragi malt or ragi sweet porridge is ready to serve.

15.Serve ragi malt hot or warm!

Ragi Porridge or Ragi Malt is ready to drink!

Ragi Porridge Salt

1.With the reserved ragi porridge we can prepare ragi salt porridge. Let the mixture cool down for 15 minutes at least.

2.Add salt to taste and ½ cup thick buttermilk to it.

3.Whisk it well until smooth.

4.Ragi porridge salt version is ready

5. Serve it warm or chilled.

Serve immediately.

Tempering Suggestion

You can serve it as such or make the tempering and serve it.

1.Heat 1 teaspoon oil in a tadka pan and add ¼ teaspoon mustard seeds, 1 small red chilli broken and ¼ teaspoon cumin seeds, a pinch hing along with few curry leaves - let it crackle. Now transfer it to the porridge.

2.Add tempering and salt.

3.Mix it well. Serve as such or you can strain and serve it too.

Ragi porridge is ready!

Expert Tips

• Ragi flour - You can use homemade flour or store bought flour. Either regular ragi flour or sprouted can be used.
• Cooking - Cook in low flame and keep stirring to avoid lumps.
• Sweetener - Adjust sweetness according to your taste. You can add any sweetener : jaggery powder or jaggery syrup or cane sugar etc.
• Consistency - The consistency is purely your preference. If you want it a bit thin then add little more milk or buttermilk. If you want it thick then this will be perfect.
• Tempering - After the tempering ingredients are added you can either have the porridge as such or strain it and then serve.

Serving & Storing

You can serve the porridge sweet or salt. We prefer the ragi porridge warm but you can serve it hot too. You can even temper the porridge and serve.

You can make the ragi porridge cooked in water and store in fridge for 2 days and make the porridge as and when needed. It will become thick you will need to whisk or blend it while making the porridge.

FAQS

1.Why is my porridge watery and not becoming thick?

If more water is added it may take little longer to get thick while cooking. So keep stirring to make the porridge thick.

2.What type of ragi / fingermillet flour to use?

You can use regular ragi flour or sprouted ragi flour to make this porridge.

3.How long should I cook the porridge?

Do not go with the exact timing as it may differ depending upon the flour variety and amount of water used. Cook the porridge until thick and shiny,

4.My porridge turns lumpy, How should I fix it?

If you leave the porridge unattended without stirring then it may become lumpy. If the cooked porridge turns lumps, mash it well with a laddle then mix with milk, sugar and finally strain using a big holed strainer to strain the lumps.

5.Is this porridge suitable for babies and kids?

Yes it is suitable for babies from 1 year and older kids too.

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

Tried this Ragi Malt 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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Caramel Popcorn is a delicious, crispy snack made by tossing prepared popcorn in caramel sauce. Caramel Popcorn is a sweet twist to our regular popcorn and is one of the popular popcorn varieties. This popcorn at home is a bliss for movie, TV time & get together. Recipe includes 2 ways of making caramel popcorn with step by step pictures and video.

Caramel Popcorn is an all-time favourite snack for all ages that could be made at home easily. This recipe does not use corn syrup, just the basic kitchen staples and your delicious caramel popcorn is ready in minutes. I have given here 2 versions one using oven and other without using oven - Choose your favourite and enjoy!

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About Caramel Popcorn

Caramel Popcorn is caramel glazed popcorns that is beautifully textured, sweet, crispy and crunchy snack ideal for movie time, parties and sweet nothings. This recipe I have shared here stays crisp for weeks and is the best partner for your movie nights.

As this recipes makes caramel corn lasts for weeks it is best to make ahead and store. I personally love both the versions but the one that is baked stays crisp for weeks and also does not turn sticky. So if you are planning to store then I would recommend the baked version, for instant snacking you can try the non baked version.

Caramel Popcorn can be made with & without corn syrup. Considering the fact of accessibility of corn syrup at stores and for the convenience of making it at home, I have given Caramel Popcorn recipe without corn syrup here

Caramel Popcorn or simply Caramel Corn is my son's most favorite. I love caramel popcorn since my childhood days as my mother used to buy me a pack of these whenever we pass by the popcorn shop.

After I started to try homemade popcorn, I never look back buying them outside as the kids are fully satisfied with it. I often make it for their snack box or for our movie time at home.

Caramel Popcorn Video

Caramel is an evolution of sugar by heating it into a molten and crystal form that tastes like confectionery. Caramel is widely used as topping or flavouring for desserts, puddings & custard. Caramel Popcorn hence will add a sweet twist to the conventional popcorn that you will not just stop with one!

Caramel Popcorn - 2 versions

I have shared 2 versions of caramel popcorn here. Confused on which one to try? Planning to store for a longer time try the baked version, Looking for instant snack then try the instant version.

• Baked - This version uses brown sugar also it is baked to make it more crispier and last long.
• Instant - This version uses regular granulated white sugar and can be made for instant snacking.

Caramel Popcorn Ingredients

• Popcorn Kernels - Make sure to buy popcorn kernels and not the regular corn kernels from the store as all the varieties of corn kernels do not pop. Use good quality ones.
• Brown Sugar - Using brown sugar gives a intense caramel flavor. 2 portions of sugar for one portion of kernel is the right ratio for sweetness.
• Butter - Use fresh homemade butter if available else you can use the store bought ones.
• Salt - A pinch of salt is added for taste.
• Oil - Use regular cooking oil for popcorn- however ensure they do not impact the flavour of the popcorn as oils like coconut oil, groundnut oil will radiate its flavour into the food it is added to.
• Vanilla extract - added for flavor.
• Baking soda - is added for even thin coating of caramel on the popcorn. When added it foams up, increases in volume so easier to coat evenly.

How to make Caramel Popcorn Step by Step

Making popcorn

1.Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. Swirl the pan so that oil coats on all sides.

2.Once oil is heated add 1-2 popcorn kernels to check. Make sure to buy popcorn kernels and not normal corn kernels.

3.It will pop up in few seconds.This is the right temperature we need.

4.Now add ½ cup popcorn kernels. Give a quick stir.

5.Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.

6.It will start popping. Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.

7.Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.

8.Open and give a quick mix. Remove from flame. Give a quick stir - Check to see if all the seeds are completely popped.

9.Transfer to a bowl and set aside.

Using oven - Baked version

1. Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.

2.Give a quick mix.

3.Add 2 tablespoon water.

4.Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.

6.Give a quick mix. It will become frothy like this.

7.Add prepared popcorn.

8.Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes.

9.Spread it over a baking tray with parchment paper.

10.Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.

Instant Version - Without using oven

1.I cleaned the same pan and kept it on the flame. Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.

2.Do not disturb for few seconds until the edges start to brown. Keep stirring with a ladle. It will start to change color. Keep stirring and cooking in low flame.

3.Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.

4.Now add 1 tablespoon butter. Keep stirring it becomes frothy,

5.Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.

6.Give a quick mix.

7.Add popcorn to it.

8.Mix well until evenly coated. Switch off.

9.Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.

Enjoy snacking!

Expert Tips

• Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
• Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
• Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
• Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
• Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.

Serving & Storage

Caramel Popcorn keeps good forabout a week. Pop the corn fresh every time you need it so as to consume fresh and flavourful.  

Caramel Popcorn is ideal to be served in DIY tubs, big containers so that everyone pounce on it centrally.

FAQS

1.Can I skip baking soda?

Yes you can skip baking soda but the texture will change accordingly. For perfect gourmet tasting caramel popcorn baking soda is a must.

2.Can I use the regular corn?

No only popcorns pop - sweet corn or other varieties of corn does not pop. Popcorn are special variety of corn allowed to mature so that they develop hard skin enclosing moisture which pops out when roasted / heated.

3.Can I use any type of sugar?

Yes - you can use all varieties of sugar - white, brown, cane, country sugar. Just the time varies for each type to get caramelized.

4.Can we store the leftover?

Yes, very much. It keeps good for about a week in a closed air tight container.

5.Which version of caramel popcorn should I try?

Both taste equally good. If you are looking for an instant snacking option then try non baked version, if you want to store for a longer time then try the baked version.

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

Tried this Caramel Popcorn 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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Karupatti Paal is a warm , flavorful drink made using milk, palm jaggery and a tiny pinch of dry ginger powder. It is usually made as healthy option instead of milk with sugar. This drink is very simple but still feels special because of the flavor and taste. It is often made fresh and served hot. Recipe included with step by step pictures and video.

The recipe has mild and natural sweetness, not too strong. Palm jaggery gives nice flavor and light brown color to the milk. When served hot, it feels very calming to drink. I usually make this in morning or evening when I want something warm. It is very comforting and refreshing especially on tiring days.

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About Karupatti Paal

Karupatti Paal is a traditional drink made in many South Indian homes. In this recipe, instead of sugar, palm jaggery is used which gives natural sweetness and simple taste. The milk slowly takes in the palm jaggery flavor and changes color little bit. Palm jaggery is rich in iron and consuming it regularly increases hemoglobin.

This palm jaggery milk is easy and simple to make but follow the steps and tips correctly else milk will curdle if palm jaggery milk is heated. It feels good for throat and helps in digestion also. This drink is often given during cold time. It gives warm feeling inside. You can also have it on normal days.

The drink is smooth and light, so it is easy to drink. Dry ginger powder adds light heat and nice flavor which balances the sweetness. I usually make this fresh and serve it immediately. It feels like a small comfort drink after a long tiring day. I don't prefer storing it as fresh one taste much better, also reheating is not recommended for this drink.

Palm Jaggery is a better alternate to white sugar as it is less processed. It helps to give instant energy and is easy to digest. When mixed with milk, it becomes simple and healthy drink. It does not feel heavy even after drinking and feels like small comfort drink. I usually prefer this over sugar milk.

Karupatti Paal Video

Why This Recipe Works

• It is very easy and gets ready in few minutes.
• This drink uses natural sweetener instead of sugar.
• The flavor is mild and comforting.
• It is light and easy to digest.
• You can adjust sweetness as per liking.

Similar Recipes

• Badam milk
• Golden milk latte
• Saffron milk
• Cardamom milk
• Chia milk

Karupatti Paal Ingredients

• Milk - I have used fresh milk for this drink. It gives creaminess and smooth base. You can also use toned milk.
• Karupatti - I added karupatti. or palm jaggery for sweetness. This also adds flavor and natural color. You can adjust it according to your taste.
• Dry ginger powder - I added for aroma and mild spice. It helps in digestion also. If you use sukku karupatti, you can skip this.

How to make Karupatti Paal Step by Step

1.To a sauce pan add 1 cup fresh milk.

2.Let it come to a rolling boil.

3.Simmer for 2 minutes.

4.Switch off and remove from flame.

5.Now add 1 heaped tablespoon palm jaggery to it. Increase if you like it more sweet, may be you can add 1 and ½ tablespoon.

6.Then add ⅛ teaspoon dry ginger powder.

7.Mix well until palm jaggery dissolves completely.

8.Transfer to a strainer and strain it to remove impurities. Discard the remains in the strainer.

9.Pour into serving glass and serve hot!

Expert Tips

• Adding jaggery - I always switch off the flame, remove from flame then add palm jaggery. Try not to add it to boiling milk as milk may curdle.
• Straining - I usually strain the milk after adding jaggery, as sometimes small dirt or residue may be there. This gives smooth drink.
• Dry ginger amount - I add only t⅛ teaspoon or a tiny pinch of dry ginger powder. If you add more, it will be too strong and overpowering.
• Serving - I always serve this hot, it taste good when warm also.
• Sweetness check - I taste once before serving and adjust jaggery if needed, as sweetness may change each time.

Serving and Storage

Serve it hot in a cup or small mug as soon as it is ready. This goes well as morning drink or as evening comfort drink after long day. Do not store leftovers as milk may spoil and taste also changes. It is best made fresh and consumed immediately.

FAQS

1.Can I add powdered palm jaggery?

Yes you can use powdered jaggery, but make sure to strain well as impurities may be there.

2.Can I skip dry ginger powder?

Yes you can skip it if you don't like the flavor or heat from it. Instead you can even add cardamom powder if you like the flavor.

3.Can I reheat karupatti paal?

No, do not reheat after adding palm jaggery as milk may curdle.

4.Is this drink good for kids?

Yes it is mild and healthy for kids, just adjust sweetness accordingly.

5.Can I adjust sweetness?

Yes you can add more or less palm jaggery as per your liking.

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

Tried this Karupatti Paal 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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Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.

This paneer puff tastes mildly spicy, flaky, buttery and very filling. You can make this easily at home using readymade puff pastry sheets. Homemade paneer puff tastes fresh and you can control spice level also. Fresh puffs always taste better and flakier. It feels more satisfying when made at home. It is one of those snacks most of us pick from bakery while coming back home.

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About Paneer Puff

Paneer Puff are classic and popular snack sold in most Indian bakeries. It is a crispy snack where spiced paneer mixture is stuffed inside puff pastry and baked till golden. It is inspired from bakery style veg puffs which is very common in India. Paneer is used instead of mixed vegetables which gives rich taste and soft texture. It is enjoyed by all age groups.

This recipe filling is made using onions, tomatoes, basic spice powders and paneer cubes. The masala should be thick so it does not ooze out while baking. The spices are very simple and give a nice balance of flavor without overpowering paneer taste. You can easily adjust spices as per taste.

Texture wise, paneer puff has a crisp and flaky outer layer with soft juicy paneer filling inside. The puff layers separate well and become light when baked perfectly, it tastes good when served hot. Freshly baked puffs are always best. Once you try at home, you may not buy bakery puffs often. It becomes a regular snack after few tries.

I usually make this for evening snacks or when guests come home. It is also a good option for kids snack box or party starter. Both kids love puffs and paneer puffs is their most favorite of all. The stuffing is very simple to make and comes together in few minutes.

Paneer Puff Video

Paneer Puff Ingredients

• Oil - Used for tempering the items and cooking the spiced paneer filling.
• Cumin seeds - I have added cumin seeds for tempering. It gives nice aroma and slight crunch.
• Onion - I have used cubed onions, sauteed well and used along with tomatoes and paneer with spice powder.
• Ginger garlic paste - It is added for flavor and aroma. You can add freshly crushed ginger garlic to a slightly coarse mixture and use it too.
• Tomato - Chopped tomato is used to bind the masala, it adds slight tang and moisture. You can use tomato puree also.
• Spice powders - I have used turmeric powder for color, flavor, red chili powder for spice, garam masala and coriander powder for aroma and flavor.
• Paneer - It is added as the base for the dilling. You can crumble or cube it. Use fresh paneer for best taste.
• Puff pastry sheets - I used readymade puff pastry sheets.
• Milk - Milk is used for brushing the puff pastry before baking. It helps in even browning. You can use butter also.

Why This Recipe Works

• This recipe uses simple ingredients which are easily available at home.
• The paneer filling is mildly spiced and can be enjoyed by all.
• This recipe gives puffs that is flaky and crispy texture.
• You can make the filling ahead and assemble later easily.
• This recipe is perfect for snacks, parties or for evening tea time.

Similar Recipes

• Vegetable Puffs
• Egg Puffs
• Onion Pakoda
• Cashew Pakoda
• Onion Bajji

How to make Paneer Puff Step by Step

1.Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.

2.Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.

3.Add 1 small sized tomato finely chopped. Saute for 2 minutes.

4.Cook covered for few minutes until tomatoes turn mushy.

5.Open give a quick saute.

6.Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.

7.Give a quick saute and add ½ cup water and let it boil.

8.Once it becomes thick, add 150 grams paneer cut into small cubes.

9.Give a quick mix and switch off. Let it cool down.

10.Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.

11.Add around 2 tablespoon paneer stuffing.

12.Close and seal gently. Press slightly around the edges to seal.

13.Brush the top with milk, you can use egg wash too.

14.Repeat to finish.

15.Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.

Serve it hot with coffee or tea!

Expert Tips

• Paneer - Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
• Masala consistency - I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
• Cooling - I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
• Sealing - I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
• Baking time - I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.

Serving and Storage

Serve this puff with tomato ketchup, it goes really well with evening tea or coffee, especially when they are freshly baked. You can store leftover baked puffs in fridge for a day only. Reheat them in oven or air fryer so they turn crisp again.

FAQS

1.Can I use homemade paneer?

Yes you can use homemade fresh paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

2.Can I make filling ahead?

Yes the paneer filling can be made one day earlier. Store them in fridge in an airtight container. You can use leftover filling for rolls, wraps and sandwiches too.

3.Can I shallow fry?

Baking gives that proper flaky texture like bakery puffs. Frying may turn it oily and heavy, so I don't prefer.

4.Can I add in capsicum or peas?

Yes you can add chopped capsicum or boiled peas to the filling. It adds more taste and slight crunch also.

5.Can I freeze the paneer puffs?

Yes you can freeze the assembled puffs. Then thaw for few minutes then bake them directly when needed.

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

Tried this Paneer Puff 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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Sharjah Shake is a thick, creamy and popular milkshake which comes from a Southern State called Kerala, India. It is loved for its rich taste, creamy texture and extra chillness because of frozen milk which is perfect for summers. It gives instant energy and feels very satisfying. Recipe included with step by step pictures and video.

Sharjah Shake is perfect for hot days as it is a great thirst quencher. It works well as an evening drink or even as a quick breakfast sometimes. The texture is thick and creamy, as it is filling. You almost feel full after having one glass. Once you try this at home, you will keep making it again as it tastes delicious.

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About Sharjah Shake

Sharjah Shake is a thick, creamy milkshake made with frozen milk, banana, nuts and any malt powder. Sharjah shake is a famous shake inspired from Southern State Kerala, India. It is known for its thick texture and simple ingredients.

Mostly frozen milk is used which gives that creamy body. Banana, cashews and boost makes it more filling and tasty. It does not need many ingredients also. There are many variations to this shake but this version I have shared is the classic one served in many shops in Kerala.

The texture of this shake is very thick and rich. It is not like regular milkshake you sip easily. Cashews add mild nuttiness and malt powder gives that chocolatey taste. Every sip feels so delicious that you want to have more. It is simple and does not need much preparation.

There are few variations of this shake. Some people add dates instead of sugar. Few add ice cream to make it little richer. You can just make small changes and it will slightly change the taste and texture. You can adjust it fully based on what you like. This shake is also good option for serving guests, most of them will enjoy it for sure.

I usually make this in mid noon or evening when everyone wants something cold. Kids enjoy it a lot and it keeps them full for long time.  I usually make this when I want something cold and heavy. It tastes sweet, smooth and very comforting.

Sharjah Shake Video

Sharjah Shake Ingredients

• Frozen milk - I have used this as the base of the shake. It makes the shake thick and creamy. You can freeze regular milk in advance and use.
• Cashews - I have added this for richness and body. It gives mild nutty taste. You can soak and use for smoother texture.
• Boost - This is added for flavor and energy. It gives that classic taste many like. You can just reduce or skip if you want.
• Sugar - I used to sweet the drink, adjust based on your taste. You can also use dates instead.
• Banana - I have used long banana for thickness and natural sweetness. It makes the shake filling. Any ripe banana works.

Why This Recipe Works

• It is very easy and needs only blending.
• Frozen milk gives thick and creamy texture.
• This recipe has banana and nuts, makes it filling.
• Malt powder adds a nice flavor to the drink.
• Available ingredients in your kitchen.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

How to make Sharjah Shake Step by Step

1.To a mixer jar add 1 long banana cut into slices.

2.Add 1 and ½ cups frozen milk.

2.Add 1 and ½ tablespoon sugar, 2 tablespoon malt powder and 4 cashews.

3.Blend until smooth and creamy.

4.Transfer to serving glass.

5.Sprinkle malt powder.

Serve chilled!

Expert Tips

• Freezing milk - I always freeze the milk at least for 4-6 hours. This is very important for getting thick shake texture. Try not to use normal milk here.
• Blending well - I usually blend for little longer time so the cashews gets smooth. Otherwise it may feel bit grainy while drinking.
• Sweetness check - Check the sweetness of banana and add sugar accordingly.
• Thickness control - If the shake feels too thick after blending, you can add little milk and blend again. I usually add very less at a time so it does not become thin.
• Serving immediately - This shake tastes best when served fresh. Do not keep it for long time as the taste may change.

Serving and Storage

Serve them immediately after blending in tall glass. This goes well as evening drink or breakfast option. Always serve chilled. Do not store this shake as texture and taste changes fast.

FAQS

1.Can I skip malt powder in this recipe?

Yes, but malt powder adds a chocolatey taste to this drink.

2.Can I add ice cream?

Yes, you can add any ice cream to make it more rich. I mostly prefer vanilla as it goes well with the shake taste.

3.Why my shake is not thick?

Mostly milk is not frozen enough. Use properly frozen milk, freeze for minimum 4-6 hours.

4.Can I use dates instead of sugar?

Yes, dates work very well and give natural sweetness.

5.Which banana is best for this shake?

You can use any ripe banana of your choice. I use the long variety of banana which tastes great.

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

Tried this Sharjah Shake 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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Karupatti Coffee is a traditional South Indian beverage made using karupatti (palm jaggery) instead of white sugar in the regular making of coffee. Take just 10 minutes to prepare this healthy and refreshing beverage, can be had with or without milk. Recipe included with step by step pictures and video.

Karupatti Coffee is an easy to make beverage and is a must try for all black coffee lovers. Unlike refined sugar, karupatti adds depth and earthy flavor rather than sharp sweetness, creating a cup that is healthy, balanced, and comforting. Do try this quick and tasty karupatti coffee and enjoy!

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About Karupatti Coffee

Karupatti Coffee is black coffee without milk made with palm jaggery. Karupatti is palm jaggery which is a natural and chemical free sweetener that when blended with coffee gives a subtle sweetness and earthy flavor to coffee.

If you prefer you can make this coffee with or without milk. Palm Jaggery is is natural and unrefined so sure a healthy alternate to sugar coffee. This coffee is very refreshing and healthy.

Karupatti Coffee is very popular in Tamil Nadu and best to consume in the morning. It is a natural source of Iron and traditionally served in brass davara tumbler for its health benefits.

I usually have karupatti or palm jaggery in stock for many porridges, kali etc now this has been my recent addiction. Usually coffee ground is used for karupatti coffee but you can try with instant coffee powder too.

Karupatti Coffee Video

Karupatti Coffee Ingredients

• Water - Water is used to make coffee decoction.
• Palm jaggery - Palm jaggery is used as sweetener for this karupatti coffee.
• Coffee powder - You can use instant coffee powder or ground coffee powder. I always use ground coffee powder.
• Milk - Use fresh milk, you can boil and use it.
• Flavor - I have used dry ginger powder which I use for my sukku coffee. Though this is optional it adds a great flavor to the drink.

Similar Recipes

• Ghee Coffee
• Beaten Coffee
• Karupatti Paal
• Sukku Coffee
• Iced Coffee

How to make Karupatti Coffee Step by Step

1.To a sauce pan add 1 cup water. Add 1 teaspoon ground coffee powder along with 2 tablespoon palm jaggery and ¼ teaspoon dry ginger coriander powder.

2.Boil well for 5 minutes.

3.Close and keep covered for 5 minutes.

4.Then open and strain.

5.Add 1 cup milk to a sauce pan and boil it. Let it come to a rolling boil then simmer for 2 minutes.

6.Now to the serving cup add prepared palm jaggery decoction as needed. If you like it strong add more.

7.Add hot milk to it.

8.Froth by pouring to and fro.

9.Froth and serve hot.

Serve karupatti coffee hot!

Expert Tips

• Palm jaggery - Choose good quality palm jaggery. Avoid glossy shiny pieces as they may be adulterated.
• Melt and strain - Always prepare a syrup using palm jaggery. Melt and strain to remove impurities.
• Coffee decoction - Use strong coffee decoction for best taste.
• Curdling - If the syrup is. too hot adding hot milk may result in curdling so warm the syrup and use it.
• Black Coffee - You can strain and drink the black coffee as such too without adding milk. It tastes great too.

Serving and Storage

Karupatti Coffee can be served along with breakfast. Karupatti Coffee is best when served hot. You can store the syrup in fridge for 3-5 days, bring to room temperature then add hot boiled milk to it and serve hot.

FAQS

1.Is karupatti coffee healthier than sugar coffee?

Yes Karupatti is less processed than white sugar and contains trace minerals. Traditionally, it is considered a healthier alternative, though it should still be consumed in moderation.

2.Can I use powdered karupatti directly?

It's better to melt and strain powdered karupatti before adding it to coffee to remove impurities and ensure a smooth taste.

3.Can I make karupatti coffee without milk?

Yes. Karupatti black coffee is popular and has a bold, earthy flavour, especially when brewed with strong decoction.

4.Can karupatti coffee be reheated?

With milk no it should not be reheated as it might curdle. The decoction can be heated gently reheated, but freshly prepared coffee tastes best. Avoid boiling during reheating.

5.What flavors go well with karupatti coffee?

Traditional additions include sukku (dry ginger), cardamom, or a pinch of pepper, used sparingly.

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

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

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Bisi Bele Bath is a traditional and popular dish from Karnataka Cuisine. It is made by cooking rice with dal along with a special spice mix called Bisi Bele Bath powder, vegetables, tamarind extract, jaggery syrup, tempered spices and cashews. Learn to make Bisi Bele Bath with the help of step by step pictures and video.

Bisi Bele Bath can be made easily if you have the spice mix ready. Traditionally Bisi Bele Bath is made without vegetables but here I have added it to make mixed vegetables to make it whole some but you can skip if you want. Traditionally, it is considered a festive or special dish in Karnataka and is loved for its comforting taste.

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About Bisi Bele Bath

'Bisi' means hot, 'Bele' means dal / lentils and 'Bath' means rice So Bisi Bele Bath translates to a hot spicy dal rice. Bisi Bele Bath is a wholesome meal made by cooking rice, dal, bisi bele bath powder, tamarind extract, jaggery syrup, tempered spices and cashews.

Bisi Bele Bath is a gift to India & the world from Karnataka. The recipe seem to have originated from the kitchens of Mysore Palace and then had spread throughout the world. It is a wholesome one pot meal.

Bisi bele bath recipe a popular one pot meal in Karnataka. The name Bisi Bele Bath is a Kannada phrase, which means "hot lentil rice". In Kannada, Bisi means hot, Bele means lentil, and bath means a dish made of rice. If you have the spice mix ready then making Bisi Bele Bath is so easy and quick.

I haven't tasted Bisi Bele Bath much in hotels but have heard so much about the taste of it in MTR that I very badly want to taste it there. Bisi bele bath is usually served with boondi, raita or plain curd.

Bisi Bele Bath Video

Bisi Bele Bath is a no onion, no garlic one pot wholesome dish, It can be made with or without vegetables. The magic proportions of rice, dal, spice mix and a generous dose of ghee makes this dish taste out of the world.

In olden days, Bisi Bele Bath was made without vegetables but later hotels started using vegetables and now everywhere it is the same. But if you want to enjoy the authentic taste of Bisi Bele Bath then skip the vegetables but if you want to make it more wholesome and healthy then use it.

Bisi Bele Bath tastes best with homemade Bisi Bele Bath powder. I have used homemade Bisi Bele Bath powder for this recipe - however, we can buy it from store as well - MTR being popular!

Homemade Bisi Bele Bath Powder Recipe

Bisi Bele Bath Ingredients

• Rice - You can use regular rice or raw rice which will suit best for this recipe.
• Dal - Use toor dal, rinse it well and cook it along with rice.
• Salt, Turmeric powder - Salt is added to taste and turmeric powder to cook along with rice, dal.
• Cashews - Cashews is fried in ghee and used. You can add peanuts too.
• Jaggery - It adds a balance of spice level so I recommend adding it.
• Bisi Bele Bath Powder - I always prefer to use homemade bisi bele bath powder. I always have a batch in stock.
• Vegetables - I have used carrot, peas and beans. You can skip vegetables and make it too.
• Tamarind - Tamarind is soaked in water and is extracted. This adds a tangy taste to this dish.
• Ghee - A generous use of ghee makes this recipe more yummy. Homemade ghee makes this dish more tastier and flavorful.
• Tempering - A basic tempering is made using ghee / oil, mustard seeds, hing, curry leaves and red chilies.

How to make Bisi Bele Bath Step by Step

1.Rinse ½ cup rice along with ¼ cup toor dal well. Drain water and set aside.

2.To a pressure cook add rinsed rice, dal along with ¼ teaspoon turmeric powder, ½ teaspoon oil and 3 cups water.

3.Pressure cook for 4-5 whistles or until it is mushy. Let pressure release by itself, mash it slightly with the ladle and set aside.

4.Soak 1 lemon sized tamarind along with 1 cup water, mix it well. Strain and extract. Discard the remains.

5.Tamarind extract is ready.

6.Add 3 tablespoon bisi bele bath powder to a bowl, add ½ cup water mix it well without lumps and set aside.

7.Heat 1 teaspoon oil in a kadai add 1 cup mixed vegetables. I have used carrot, peas and beans. Sauté for a minute.

8.Add 3 cups water, salt to taste.

9.Cook covered for 10-12 minutes or until the vegetables are done.

10.Check if it is soft.

11.Add prepared tamarind extract, along with 1 tablespoon jaggery.

12.Add bisi bele bath masala mix. Add salt if needed.

13.Give a quick mix and let it boil for few minutes until raw smell leaves.

14.Add cooked rice, dal.

15.Mix it well, if it is too thick adjust with little hot water. If it is to runny boil in medium flame until thick but keep an eye to make sure that it does not burn at the bottom.

16.Heat 1 and ½ tablespoon ghee - add around 15 cashews. Fry until golden brown, remove and set aside.

17.Add ½ teaspoon mustard seeds, let it crackle then add few curry leaves, 2 small red chilies and ¼ teaspoon hing - let it splutter.

18.Add prepared tempering t along with 1 and ½ tablespoon ghee and fried cashews. I reserved few for garnish. Give a quick mix and switch off.

Hot delicious Bisi Bele Bath is ready!

Serve with a dollop of ghee along with boondi and curd.

Expert Tips

• Rice Dal Ratio - Traditionally 1 cup rice : ½ cup dal is used. But if you prefer you can use 1:¾ ratio too.
• Cooking rice, dal - I usually cook it together so that it blends well, I recommend doing so. Add enough water for the rice and dal to cook.It should be goey and not too dry.
• Tamarind, Jaggery - Tamarind extract and jaggery gives a balance in taste to the spice level so do not skip it.
• How much ever ghee you add it absorbs so reserve ghee for serving. Add just half of ghee when its getting cooked just for flavour.
• Bisi Bele Bath Powder - I used homemade spice mix you can use store bought too but adjust accordingly. You can use ½ teaspoon kashmir chili powder if you want it more spicy.
• Consistency - Bisi bele bath should be in pourable, semi-thick consistency. It should not be too watery like sambar nor too dry like khichdi. After mixing, add hot water gradually to achieve the right texture.
• Vegetables - You can skip vegetables and make it too in fact authentic bisi bele bath is made without vegetables only.
• Garnish - You can also add ghee fried peanuts for garnishing along with cashews.

Serving Suggestions

Tastes best when hot! Bisi Bele Bath gets hardened when it gets cold. So taste hot! For the same reasons, it is not preferred for lunch box, travel packs. However you can add some hot water, ghee reheat and serve hot for later use within a day! Since Bisi Bele Bath is a wholesome meal, a separate curry is not needed. A simple raita, chips make the combo perfect tasty!

FAQS

1.When to make Bisi Bele Bath?

Bisi Bele Bath is best to be made for lunch. I have a stock of Bisi Bele Powder always at home and make this when I run out of veggies. We cook Bisi Bele Bath once in a fortnight at home and for special days like Birthdays, Anniversary or home functions.

2.Should we cook rice and dal separately?

I recommend cooking them together for authenticity and saving time.

3.Will the dish taste good without veggies?

Yes -traditionally bisi bele bath is made without vegetables only. Trust me they taste heavenly even without veggies. Give a try and post your feedback!

4.What is the difference between Sambar Rice and Bisi Bele Bath?

The spice mix is the key differentiating factor. Sambar powder has equal proportions of Chana dal, toor dal & urad dal while Bisi Bele Bath does not call for chana dal and has toor dal as the primary ingredient. Bisi Bele Bath powder has more flavouring spices like poppy seeds, cinnamon sticks, cloves which are not part of Sambar powder.

5.My Bisi Bele Bath has turned out thick - What should I do?

This is because of less water while cooking. You can add hot water to the mix and heat it to bring it to the desired consistency.

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

Tried this Bisi Bele Bath 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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Onion Raita is a simple and creamy side dish made using onion, curd, green chilies, coriander leaves and salt. It is mostly served with biryani, pulao, paratha and even plain rice. This is very popular in hotels and restaurants as a side dish for biyani. This is cooling, little crunchy and has a refreshing taste. Recipe included with step by step pictures and video.

Onion Raita is very easy and simple to make but when made the right way only, it tastes so good. It goes really well with spicy gravies and rice dishes. It tastes too good with hot rice and makes the meal complete. This raita is little different because onions are rested with salt before adding. That small step changes the whole taste.

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About Onion Raita

Onion Raita is a basic Indian raita that is common in many homes. It is made by mixing sliced onion with whisked curd and few simple ingredients. No biryani is complete without raita by the side. Onion Raita is called Vengaya Thayir Pachadi in tamil and Perugu Pachadi in Telugu and Pyaz ka Raita in Hindi.

There is no cooking needed and still it tastes very good. Mostly it is paired with biryani or pulao. The curd cools down the spice from biryani and gives balance to the meal. The variations include onion tomato raita, onion cucumber raita, onion mint raita, cucumber onion tomato raita etc but the one I am sharing is a very simple onion raita which is the best side dish for biryani.

The texture of onion raita is creamy with slightly soft and crunchy onion pieces. Onion gives a slight crunch and curd makes it cooling. When onion is rested with salt, the strong taste reduces. This makes the raita smooth and easy to eat and lighter on stomach, even kids like this because of its creaminess from the curd and mild spice. 

There are many small variations you can try like adding roasted jeera powder, tiny pinch of sugar for balance, or using mint leaves instead of coriander.  Even small changes give different flavor. It is quick and always works. Even when guests come, this raita is easy to make and always suits the menu.

I usually make this on weekends when biryani is on the menu. Sometimes I even make it for lunch with plain rice. I make this quite often because it takes very less time and no cooking needed at all. Gugu is fond of onion raita and needs it when I make biryani.

Onion Raita Video

Onion Raita Ingredients

• Thick curd / yogurt - I have used this as the base of the raita, it makes everything creamy and cooling. Fresh thick curd works well. Curd should not be runny it should be thick.
• Onion - I have used big onion sliced thin for crunch and mild sweetness. You can also use shallots too. I cut into thin slices you can use slicer to slice it too.
• Green chilli - I added this for mild spice. It balances the bland curd taste. You can reduce or skip if you don't want spice.
• Coriander leaves - I added this for fresh smell and light flavor. It also gives freshness to the raita. 

Why This Recipe Works

• It is very easy and uses only basic ingredients from kitchen.
• This recipe cools down spicy food and makes meal balanced.
• Softened onions make the raita mild and not too sharp.
• It takes very less time and no cooking is needed.
• You can change it easily by adding veggies or spices.

Similar Recipes

• Carrot raita
• Cucumber raita
• Aloo raita
• Beetroot raita
• Mixed veg raita

How to make Onion Raita Step by Step

1.Take 1 medium sized onion, peel the skin cut into half and slice it lengthwise as thin as possible. You can use a mandolin slicer to slice it thin too.

2.Separate the layers.

3.Transfer to a bowl, add salt to taste and mix it well. Check before adding if onions let out too much water strain and then add it to curd, else you can add it as such as I did.

4.Take 1 cup thick curd in a bowl. Whisk it well until smooth and creamy.

5.Add onion, 1 green chili finely chopped and 1 tablespoon coriander leaves.

6.Mix it well.

Onion Raita is ready!

Expert Tips

• Cutting onion - Cut onion lengthwise as thin as possible. You can use slicer to slice it thin too.
• Mixing with salt - I add salt and rest onions before mixing, this removes raw smell and excess water. Try not to skip this step.
• Curd texture - I usually use thick fresh curd so the raita does not turn watery. Do not use runny curd.
• Gentle mixing - Mix everything gently once onions are added. Over mixing will spoil texture and curd may turn runny.
• Extra taste - You can add very little roasted jeera powder or chaat masala. Dont add too much as it will overpower the raita.
• Add ons - You can also add pomegranate or cucumber if you like. You can also add finely chopped tomatoes and carrot.

Serving and Storage

Serve them hot with biryani, veg pulao, or masala rice. This goes well with spicy gravies and dry curries also. Always serve onion raita fresh for best taste. Store leftover in refrigerator and use within one day. Mix once before serving again.

FAQS

1.Can I skip green chilli in onion raita?

Yes you can skip it fully. The raita will still taste good and stay mild for kids and elders.

2.Can I make onion raita in advance?

You can make it few hours earlier and keep in fridge. Mix well before serving and check salt once.

3.Why my onion raita becomes watery?

This happens if onion lets out too much water. In that case check and strain water then add it to curd.

4.Can I add other vegetables to this raita?

Yes you can add chopped cucumber or tomato or even carrots. Make sure they are fresh and finely chopped.

5.Which curd is best?

Fresh thick curd works better. Very sour curd will change the taste and wont taste nice.

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

Tried this  Onion Raita 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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Easy Biscuit Cake Recipe one of the popular cake recipe also called as fridge cake. It is made using biscuits, chocolate sauce and frosting. This easy no-bake biscuit cake is a quick and delicious dessert made with digestive biscuits, cocoa powder, chocolate, milk and butter. Biscuit Cake I made cakes in oven, cakes in microwave,...

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Chocolate Glaze is a quick and tasty topping made with sugar powdered, cocoa powder, butter, and milk. With just 4 main ingredients this chocolate glazr recipe turns out perfect every time. It is smooth, shiny and perfect for adding on cakes, cupcakes, dodonut or biscuits. This glaze is simple to make and gets ready in few minutes.

This glaze gives a rich chocolate flavor and a glossy look. It can be used both warm and cold. When hot, it is runny and good for pouring. After cooling, it turns a bit thick and can be spread as a topping for cakes, cupcakes. It is useful when you don't want to do heavy icing but still want that chocolate topping.

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About Chocolate Glaze

This chocolate glaze recipe is a quick and easy chocolate topping made with just a few pantry staples. It is one of the easiest ways to dress up a plain cake and make it look more appealing and shiny. It works well even for beginners and doesn't need any special tool. You just mix everything and stir and your chocolate glaze is done.

It's a no-fail recipe that works every time. It doesn't need cream or fancy tools, just mix and it's ready in minutes. This glaze is very useful when there is no time for long frostings but still wants something sweet and chocolatey. It is not very sweet like buttercream but still has that perfect chocolate punch.

This is a budget-friendly glaze recipe. It's a soft and shiny glaze when warm and turns little thick and fudgy after cooling down. That makes it good for both pouring and spreading. It gives cakes a soft glossy finish and tastes great too. You can double the quantity if you are covering a large cake.

I tried this glaze when I didn't have cream at home. It came out nice and shiny, and tasted really good too. It is perfect for kids birthday cakes or simple tea time bakes when you want to add a touch of chocolate. If you want a homemade chocolate finish without using cream or chocolate bars, this is a good choice.

I have been making this chocolate glaze recipe since 5 years whenever I make birthday cakes for hubby and mittu. I am always reluctant to try heavy frosting with butter, cream etc so when I was searching for making a quick and simple glaze for mittu's birthday cake, happened to see this recipe and after that most of the cakes that I bake for family occasions will have this frosting as the lil one demands it.

Chocolate Glaze Video

Chocolate Glaze Ingredients

• Powdered sugar - I used normal white sugar and powdered it in mixer. It gives sweetness and makes the glaze smooth. You can also use icing sugar if you have. Just make sure sugar fine well or it won't mix properly.
• Butter - I used unsalted butter. Just melt it lightly, don't heat too much. If it gets too hot, glaze turns oily. Butter gives shine to the glaze.
• Cocoa powder - This gives the chocolate taste. Use good quality cocoa if possible.
• Milk - Add little by little just to mix everything. Don't add too much or glaze becomes watery. Adjust based on how thick or thin you want. You can replace it with water too.
• Vanilla extract - Few drops adds nice flavor.

Why This Recipe Works

• It's a quick chocolate glaze with basic ingredients.
• It's easy to make even without experience.
• This recipe requires no cooking except mild butter melting.
• It can be used in many ways - spread, pour or dip.
• It stays good in fridge and easy to reuse.

Similar Recipes

• Chocolate Bark
• Chocolate Glaze Cookies
• Crackle Chocolate
• Chocolate Shortbread Cookies
• Chocolate Mug Cake

How to make Chocolate Glaze Step by Step

1.Place a sieve over a bowl. Add 1 cup sugar powdered along with 2 tablespoon cocoa powder.

2.Sieve it well. Discard the remains.

3.Mix it well with a whisk.

4.Add 1 tablespoon melted butter, 1 tablespoon milk first.

5.Mix it well then add 1 more tablespoon milk.

6.Whisk it well to a smooth pourable chocolate glaze.

7.Adjust consistency according to your needs. Make it slightly thick if you want a spreadable glaze.

Your glaze is ready to be used for cakes, cookies or donuts.

Expert Tips

• Butter melting - Just melt the butter till it turns liquid. Don't boil it or make it too hot. If it gets too hot, the glaze will turn oily and won't be smooth.
• Sugar powdering - Powder the sugar very fine in mixer and sieve it. If it's not fine, glaze feels rough and hard to spread nicely.
• Consistency - Add milk slowly and keep mixing. If you add too much milk, it will become too thin and won't stay on cake. If too thick, just add few drops warm water.
• Stirring - Mix well using a whisk or spoon. Stirring helps remove lumps and makes the glaze look shiny and smooth.
• Storage - Store leftover glaze in fridge in a tight container. It becomes thick when cold. Just add little hot water next time and whisk to make it ready.
• Portion - This makes nearly 1 cup glaze. Enough for small cake or 8 to 10 cupcakes. If need more, just double the recipe.

Serving & Storage

Use this glaze warm if pouring on cake. For spreading, cool it down slightly. If using after fridge, bring to room temp or warm slightly and whisk with little hot water. You can use it for cakes, muffins, cookies, buns or even toast.

Store in fridge up to a week. Don't freeze. Always use dry spoon to take out.

FAQS

1.Can I use icing sugar instead of powdered sugar?

Yes you can use. Icing sugar mixes faster and gives smooth texture.

2.Can I skip vanilla extract?

Yes, it is optional but adds a nice smell.

3.Why is my glaze too runny?

May be you added too much milk or water. Add little powdered sugar and mix again.

4.Can I use this as frosting?

Not for piping. But you can spread it over cake or dip cupcakes.

5.Does this set hard?

No, it stays soft and fudgy after cooling. Not like chocolate bar.

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

Tried this Chocolate Glaze 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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Homemade Chocolate is simple and easy to prepare with a melt in the mouth texture and tastes delicious. Homemade Chocolate can made in 10 minutes with just 4 available ingredients in your pantry. Recipe for Homemade Chocolate included with step by step pictures and video.

This Homemade Chocolate Recipe is one of the fail proof recipes that I use often to make chocolate at home. It requires just 4 ingredients which includes butter, milk powder, powdered sugar and cocoa powder.

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About Homemade Chocolate

Traditionally homemade chocolates are made using cocoa butter which gives it a very close taste to store bought ones but cocoa butter is not easily available everywhere. The next alternate is to use coconut oil and it gives a nice flavor to the chocolate and also healthy.

Coconut oil gives a mild flavor to the chocolate so if you like coconut oil flavor then you can use it. If you don't want the coconut oil flavor then I would recommend using cocoa butter. You can add nuts, dry fruits of your choice for the extra crunch.

This homemade chocolate is customisable according to your liking - you can use coconut oil, honey and cacao powder for a more healthier version. I have tried many variations using this recipe and it works like magic every time.

Store bought chocolates are made using cocoa beans from the scratch and it is a lengthy process - It includes first cutting the cocoa fruit removing the seeds which are called cocoa beans, fermenting the beans, dehydrating them, roasting it the cocoa beans, then removing the outer skin and collecting the cocoa nibs then grinding it along with sugar and melted cocoa butter to a smooth paste, then pour into mold and let it set.

This easy homemade chocolate can be made easily and quickly in no time. When compared to the lengthy process of chocolate making this is a quick and easy version that gets done in just few minutes. This is one of the best homemade chocolate recipes that I have tried so wanted to post it here.

Homemade Chocolate Video

Cocoa powder vs Cacao powder

I have tried this homemade chocolate using both cocoa powder and cacao powder and there is no much difference in taste and texture. Cacao power is more healthier as it is minimally processed so it is more natural. Now that I have been used to cacao powder that I no longer use cocoa powder at all. The color of cacao powder is mild when compared to coco powder but that does not give much difference to the dishes that we make using it.

Similar recipes

• Homemade crackle chocolate
• Homemade white chocolate
• Chocolate bark
• Chocolate truffles
• Cake balls

Homemade Chocolate Ingredients

• Coconut oil - Use good quality coconut oil which has mild flavor.
• Milk powder - Use fresh milk powder that tastes good. It is ok to use fine or coarse variety as we are going to grind it at the final step.
• Sugar powdered - You can pulse normal crystal sugar, sieve and use it.
• Cocoa powder - Use fine good quality cocoa powder or cacao powder.
• Vanilla extract - adds a mild flavor to the chocolate. You can use homemade or store bought vanilla extract.

Coconut oil vs Cocoa Butter

I have tried with all these in different occasions and here is what I personally prefer

• Coconut oil - This is one of the healthy options to use but gives a flavor of coconut oil to the chocolate so if you like coconut oil flavor then you can use it.
• Cocoa Butter - Cocoa Butter is one of the most commonly used ingredient for homemade chocolate and it sets the chocolate in room temperature itself. If you can source it easily then you can use it.

How to make Homemade Chocolate Step by Step

1.Boil water in a sauce pan first.

2.Place a heatproof bowl over it. Make sure the bowl is dry and the base of the bowl should not touch the boiling water. Add ½ cup coconut oil to the bowl.

3.Add ½ cup sugar powdered to it.

4.Whisk well without any lumps.

5.Add ½ cup cocoa powder.

6.Whisk well until smooth.

7.Finally add ¼ cup milk powder.

8.Whisk well until smooth without any lumps. Switch off and cool down completely.

9.Transfer this to a mixer jar. Grind it smooth in high speed for 2-3 minutes. The mixture should be silky smooth.

10.Add ¼ teaspoon vanilla extract. Give a quick mix.

11.Pour into chocolate molds.

12.I poured in these small chocolate molds also. Freeze for 1 hour or refrigerate for 2 hours minimum.

13.Gently demold.

Store in fridge and enjoy!

Expert Tips

• Heat - Make sure to have the flame in low once water starts to boil.
• Cocoa butter - You can replace coconut oil with cocoa butter too.
• Sugar - Take granulated sugar, powder it in mixer, sieve and use it. Alternatively you can use icing sugar too.
• Replacement - You can replace sugar powdered with honey or cane sugar too.
• Cocoa powder - Use good quality unsweetened cocoa powder.
• Mixing - While mixing scrap sides and mix well. Use a whisk for easy mixing.
• Transfer to molds - Make sure to transfer the mixture to the mold quickly once the dry sieved mixture is added. Otherwise the mixture will get thick and you will not be able to pour.
• Setting the chocolate - Set in freezer for 1 hour or set in fridge for minimum 2 hours.
• Variations - You can add chopped nuts like almonds, cashews, pista or any other favorite nuts of your choice. If you like dry fruits add tutti frutti or chopped dates etc.

Serving and Storage

These chocolates should be stored in fridge as it tends to melt easily in room temperature. Always store in fridge until serving time. It keeps well for 2 weeks in fridge and in freezer for more than 1 month.

FAQS

1.What is double boiling method?

Take a sauce pan add water let it boil. Then place a mixing bowl over it make sure its dry and the base should not touch water. This is called double boiling method.

2.I don't have silicon mold, Can I make this chocolate?

Yes you can make it - just spoon the mixture on a plate or parchment paper into small circles (as the mixture is runny it may have irregular shape only) and let it set. You can even set it in small steel or glass cups but while demolding run a knife at the sides and demold.

3.Should only glass bowl used for double boiling method?

No not at all you can use any heat proof bowl even steel bowl but make sure it is dry and with no moisture. Also the base of the bowl should touch the boiling water inside.

4.What can I replace with sugar powdered?

You can use jaggery, cane sugar, brown sugar or even honey.

5.Why is my chocolate grainy and not smooth?

If the mixture is over heated or not grind properly it may turn grainy. In that case grind it in mixer until smooth then set in molds.

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

Tried this Homemade Chocolate 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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Mac and Cheese is a creamy, cheesy pasta made by cooking pasta then tossing it in a creamy cheese sauce. Macaroni and Cheese is a quick, easy pasta dish which will be loved by all. Macaroni and Cheese is popular all around the world and this recipe is a must try for its ease and taste. Recipe included with step by step pictures and video.

This Mac and Cheese is very simple and easy to make. Stove top Macaroni and Cheese uses staple ingredients in your pantry and comes together very quickly. This is a perfect dish if you are looking for special weekend dinner. It is a popular quick fix meal for kids.

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About Mac and Cheese

Macaroni is a type of pasta and cheese is loaded in this dish hence the name Mac and Cheese. Macaroni and Cheese is popularly known as Mac and Cheese. This recipe is made from scratch and tastes so delicious. You can see how quick and easy it comes together.

Mac and Cheese is made by first cooking pasta then tossing it a rich creamy milk based cheesy sauce. A different combination of cheese is used for this recipe but I have given alternates for cheese varieties which can be easily found in supermarkets.

Mac and cheese is quick and easy to make once you know how to make the sauce perfectly. It is really no rocket science just you need to note down the tips and trick to make the creamy cheese sauce.

Mac and Cheese is made using a milk and cheese based white sauce. This is more like our regular white sauce pasta minus vegetables and loaded with cheesy goodness that kids will love it for sure.

Mac and cheese can be made in stove or baked. I have a separate recipe for baked mac and cheese, you can check that too if you are interested.

Cheese

Cheddar Cheese is one of the main ingredient used here. The Classic Mac and Cheese uses a special variety of cheddar cheese which is orange in color which isnt readily available everywhere but you can use regukar Cheddar itself. I was fortunate enough to find orange cheddar cheese here in Coimbatore.

Cheddar cheese is the main ingredient here so you can either use regular white cheddar cheese or orange cheddar cheese. The other cheese can be a combination of either mozarella or processed or gouda cheese.

Mac and Cheese Ingredients

• Macaroni Pasta - Macaroni Pasta variety is preferred for this recipe and I would suggest to stick with it. However you can use any small variety pasta.
• Milk - Use full cream milk for a creamy rich sauce.
• Cheese - Cheddar cheese is the main ingredient here, in addition you can add processed or mozarella cheese.
• Flour - Usually maida is used but you can replace it with wheat flour too.
• Spices - Nutmeg, paprika and pepper powder are used here.
• Oil - is added while cooking pasta.

Similar Recipes

• Baked mac and cheese
• Macaroni pasta
• Mushroom pasta
• Baked pasta
• Macaroni pasta

Mac and Cheese Recipe Step by Step

1.Bring 4 cups water to boil in a large pot. Get ready with all other ingredients.When water starts to boil add 1 teaspoon olive oil along with salt.

2. Let it boil well.

3.Add 1 heaped cup macaroni pasta variety.

4.Give a quick mix.

5.Cook until fork tender. It may take 5-6 mins depending upon the pasta variety and size. Reserve ½ cup pasta cooked water for later use.

6.Drain water and Set aside.

7.Rinse it with cold water to prevent further cooking. Set it aside.

8.Keep the flame in low. Now to a heavy bottomed pot add 2 tablespoon butter, let it melt slightly - give a quick whisk.

9.Add 2 tablespoon flour.

10.Whisk quickly until no dry flour is seen.

11.Immediately add 2 cups milk(boiled, cooled).

12.Keep whisking and stirring. Once it starts to thicken switch to a spatula.

13.Keep stirring continuously to avoid lumps. In few minutes it turns slightly thick coating the ladle.

14.Now add salt to taste, ¼ teaspoon pepper powder, ½ teaspoon paprika powder and a pinch of nutmeg powder.

15.Mix it well.

16.Now add grated 1 cup orange cheddar cheese and ½ cup processed or mozarella cheese - I used processed cheese.

17.Whisk well until cheese melts and it is smooth and creamy.

18.Add cooked macaroni pasta.

19.Mix it well. Let it be goey only then while baking it will not get dried up.

20.Mac and Cheese is ready to serve as such too. But we are making baked version so lets proceed to below steps.

21.See how creamy and goey it is. Set aside.

Enjoy hot!

Expert Tips

• Pasta - Macaroni pasta is best suited for this recipe. However you can use other varieties of pasta too.
• Milk - Use farm fresh full cream milk. Use boiled warm milk, I would not recommend using raw milk.
• Cheese - You can use a combination of cheese. Make sure to buy a block, grate it and then use to ensure that the cheese melts properly.
• Adding cheese - Simmer and then add cheese. Whisk continuously when adding milk to avoid lumps.
• Flame - Cook in low medium flame so that cheese melts and does not get burnt.
• Serving - Always serve hot and immediately from stove. The taste changes once it cools down.

Serving & Storage

Serve it hot with toasted bread or it tastes great as such too. I wouldn't recommend to store as it tastes great when hot also the consistency of mac and cheese changes when cooled or stored. So always Serve hot!

FAQS

1.What is Mac and Cheese?

Macaroni is a type of pasta and cheese is loaded in this dish hence the name Mac and Cheese. Mac and Cheese is a creamy, cheesy pasta made by cooking pasta then tossing it in a milk and cheese sauce.

2.What is the best cheese to use for Mac and Cheese?

Cheddar cheese is a must for this recipe. It is ok to use yellow cheddar cheese if you don't get orange cheddar cheese. In addition use a combination of gowda cheese, mozarella cheese and processed cheese.

3.Why does my cheese sauce turn grainy?

This happens when pre-shredded cheese is used which has additives or when heat is high. Make sure to use freshly grated cheese and cook in low medium flame to avoid it.

4. Can I make mac and cheese without flour?

Yes. You can make a one-pot mac and cheese where pasta starch thickens the sauce. You can even use cream + cheese for making a thick sauce.

5.Can I bake mac and cheese after cooking it?

Yes. Transfer cooked mac and cheese to a baking dish, top with breadcrumbs and cheese, and bake at 190°C for 25-30 minutes.

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

Tried this Mac and Cheese 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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Oatmeal Porridge is a nutritious and tasty breakfast made with oats, milk, sugar and with added flavors of your choice. It is a popular and healthy choice as it is high in fiber and includes various health benefits. Oatmeal Porridge is easy & quick to prepare even for beginners. Recipe included with with step by step pictures and video.

Oatmeal Breakfast is a one of my favorites and I have it once in a while when I am bored of our usual Indian breakfast. It is quite filling with all the nuts and fruits. I just made a simple one, you can fuel up the bowl with any chopped fruits like banana, apple, strawberry to make the bowl more interesting and colorful. This bowl is packed with fiber and protein, healthy and delicious too!

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About Oatmeal Porridge

Oatmeal Porridge is a rich and creamy breakfast porridge that is enjoyed throughout the world. Oats Porridge popularly known as Oatmeal porridge is made by cooking oats in a combination of water and milk until soft then sweetener and flavors are added according to our preference.

In India it is called Oats Porridge, in the US it is called Oatmeal and in UK it is called porridge. Though called by different names the basic ingredients and the making is the same. It is such a satisfying and comforting breakfast meal.

Oats are rich in fiber and protein packed with vitamins, minerals, and antioxidants. Additionally, oats are naturally gluten-free so best suited for diabetics. Oats is a great source of whole grains, contain dietary fiber and lowers cholesterol.

Oats porridge makes a satisfying and comfort meal that keeps you full for long hours. Oatmeal is very easy to prepare - the time taken purely depends on the variety of oats used. I have used rolled oats here but you can use quick cooking oats too.

Oats Porridge Video

Types of Oats

Each type of oats differ by the amount of processing they undergo. Oats are steamed, flattened, and sliced in different ways making each variety different from each other. The most popular oats varieties are :

• Whole Oats Groats - Whole oat groats are the most natural form of the grain. Whole oats groats are simply harvesting oats, cleaning them, and removing their inedible hulls. They take the longest time to cook.
• Steel Cut Oats - Steel-cut oats are most closely related to the original, unprocessed ones. They are chewier in texture and has a nutty flavor.
• Rolled Oats - Also known as Old Fashioned Oats undergo a steaming and flattening process. They are softer in texture and takes less time to cook than steel cut oats as they are precooked.
• Quick Oats - Quick oats are rolled oats partially cooked by steaming and then rolled even thinner. They are soft, mushy and cook within a few minutes.

Oats Porridge vs Oatmeal

In India this porridge made using oats is called Oats Porridge and the same porridge is popularly known as Oatmeal or Oatmeal Porridge in the US. However the cooking method is similar in both.

Variations

You can have a lot variations like Banana Oatmeal, Apple Oatmeal, Cinnamon flavored Oatmeal, Strawberry Oatmeal or Mixed Berries Oatmeal. You can also have a mix of dry fruit and nuts oatmeal too. The options and variations for this porridge are endless.

Oatmeal Porridge Ingredients

• Oats - I have used rolled oats for my porridge. You can also use either steel cut oats or quick oats too.
• Liquid - A combination of milk and water is used to make the porridge. The liquid measures varies according to the variety of oats.
• Sweetener - I have used regular white sugar. You can use honey or brown sugar or dates syrup too. You can use banana for sweetness too.
• Flavoring - You can use cinnamon powder or vanilla essence or cocoa powder or even cardamom powder or just make in plain as I have made.

How to make Oats Porridge Step by Step

1.Add 1 cup water to a sauce pan and let it boil.

2.Add ½ cup rolled oats to it.

3.Add 1 cup milk to it. You can cook completely in milk too. Use fresh boiled milk.

4.Give a quick mix and cook in low medium flame.

Note : The measure of milk and water depends on the variety of oats used so change it accordingly.

5.Keep cooking it starts to thicken and the liquid will be absorbed by oats.

6.See the texture it is still not soft and cooked fully.

7.Keep cooking until most of the liquid is absorbed and oats turns soft and slightly mushy.

8.After 5 minutes oats is cooked soft and is slightly mushy. You can mash it slightly if you prefer to have it that way.

9.Oats porridge is almost ready. If you like it more mushy then cook for 2 more minutes.

10.Add 1 tablespoon sugar to it.

11.Give a quick mix and switch off. Oatmeal porridge is ready!

12.Scoop it to a bowl. Top it with fruits, nuts, drizzle honey and serve! I added chopped walnuts, sunflower seeds, fresh strawberries and finally drizzled honey. You can add any topping of your preference.

Oatmeal or Oats Porridge is ready!

Expert Tips

• Oats - I used rolled oats. You can use quick oats or steel cut oats too.
• Chocolate Oatmeal - You can add 1 tablespoon cocoa powder along with ½ teaspoon custard powder to water make a paste and add it.
• Sugar - Adjust sugar quantity according to your taste.
• Serving - Tastes great with chilled milk , nuts, seeds and cut fresh fruits. Add any fruit of your choice. This is just my idea, feel free to modify according to your preference. Add a teaspoon of drizzled honey while serving.
• Consistency - Oats porridge usually gets thick with time so while serving add milk to get porridge consistency.
• Cooking oats - You can even cook oats in water and then add to milk but I prefer cooking oats in milk itself.

Serving & Storage Suggestion

You can serve the porridge with nuts and fruits as topping.

This porridge keeps well in room temperature only for 6-8 hours. I would not recommend storing porridge as they turn gluey and cakey after it cools down. However if you want to store - You can store the cooked porridge in fridge for up to 1 day. When needed to serve heat the porridge with little more milk and serve it to desired consistency.

FAQS

1. Is this oatmeal porridge suitable for kids and babies?

No this porridge is suitable for kids above 8 years. For babies and kids roast oats, powder it then make porridge using it. You can check detailed post on Oats Cereal Porridge here.

2.Is Oatmeal porridge good for health?

Oats has dietary fiber and has a lot of health benefits too. So having oatmeal porridge is good for health as it is easily digestible.

3.Can I store leftover porridge?

I would not recommend storing porridge as they turn gluey after it cools down. However if you want to store - You can store the cooked porridge in fridge for up to 1 day. When needed to serve heat the porridge with little more milk,water adjust the consistency and serve it with topping.

4.Can I make oats porridge entirely in water?

Yes you can make oats porridge completely in water or completely in milk as per your preference. But I recommend 50:50 while cooking anad adding more milk later if needed.

5.What is the exact consistency of oatmeal porridge?

The consistency of oatmeal porridge should be slightly runny and not too thick as it becomes more thick while cooling down. So switch off accordingly. Always serve hot!

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

Tried this Oatmeal Porridge 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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Baked Mac and Cheese is a classic and comforting pasta best anytime and popular during Thanks Giving and Christmas. My baked mac and cheese recipe is creamy, cheesy with a buttery crisp topping and goey cheese. Recipe includes how to video and step by step pictures with instructions, stove top method also given.

Baked Mac and Cheese is our family favourite loved by both the kids and hubby. When I was browsing through pasta recipes, I found this Baked Mac and Cheese Recipe quite interesting and started trying. Since then this has been in our regular menu at least once a month.

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About Baked Mac and Cheese

Mac and Cheese is made by first cooking pasta then tossing it a rich creamy cheesy white sauce finally layered in a baking tray topped with cheese and breadcrumbs and baked. We totally loved it as it had a crusty top from the breadcrumbs with a soft cheesy pasta - total yum.

My family loves all types of pasta and white sauce pasta is their favorite. Me being the odd man out in the family as I am not fond of pasta at all but would love to make for them. This is extra cheesy with a buttery crisp panko topping this tastes out of the world.

I would recommend having it as a brunch (skip a  meal) so that you dont feel guilty of having the cheesy pasta. But guess a day of cheesy indulgence is ok to go what say?! I have given notes for stove top version also for those who want to make it without an oven.

Baked Mac and Cheese is a cheesy goodness perfect for a special dinner or holiday. There are many Mac and Cheese recipes out there but this one is our family favourite. It serves best as such but you can serve it with mashed potatoes, green bean casserole or just a crisp toast.

First when I tried I used a combination of regular cheddar cheese and mozarella cheese. But now when I wanted to shoot a video, I wanted to create a classic recipe which uses orange cheddar cheese as main ingredient. And you know it isn't easy to find this orange cheddar cheese here in my place but luckily one day hubby found it at the supermarket and there was no looking back since then.

Baked Mac and Cheese Video

Breadcrumbs

You can use regular breadcrumbs too but panko breadcrumbs works best. This is before and after shots of toasting the breadcrumbs. Toasting the breadcrumbs in butter adds taste and extra crisp texture.

Cheese to use

Cheddar cheese is the main ingredient here so you can either use regular white cheddar cheese or orange cheddar cheese. The other cheese can be a combination of either mozarella or processed or gouda cheese.

Baked vs StoveTop

Baked Mac and Cheese has a crusted crispy top with a goey mac and cheese inside. With Stovetop version you will miss the crusty top otherwise taste will be the same.

For stove-top version check step 28.

Baked Macaroni and Cheese Ingredients

• Macaroni Pasta - Macaroni Pasta variety is preferred for this recipe and I would suggest to stick with it.But if you prefer you can use shell type or any small variety pasta.
• Milk - Use full cream milk for a creamy rich sauce.
• Cheese - Cheddar cheese is the main ingredient here, in addition you can add processed or mozarella cheese.
• Butter - Use fresh butter for best taste. I always use homemade butter.
• Flour - Usually white flour is used but you can replace it with wheat flour too.
• Breadcrumbs - I used panko breadcrumbs which works best however you can use regular breadcrumbs too.
• Spices - Nutmeg, paprika and pepper powder are used here for flavor.

How to make Baked Mac and Cheese Step by Step

1.Bring 4 cups water to boil in a large pot. Get ready with all other ingredients.When water starts to boil add 1 teaspoon oil along with salt.

2. Let it boil well.

3.Add 1 heaped cup macaroni pasta variety.

4.Give a quick mix.

5.Cook until fork tender. It may take 5-6 minutes depending upon the pasta variety and size. Reserve ½ cup pasta cooked water for later use.

6.Drain water and Set aside.

7.Rinse it with cold water to prevent further cooking. Set it aside.

8.Keep the flame in low. Now to a heavy bottomed pot add 2 tablespoon butter, let it melt slightly - give a quick whisk.

9.Add 2 tablespoon flour.

10.Whisk quickly until no dry flour is seen.

11.Immediately add 2 cups milk(boiled, cooled).

12.Keep whisking and stirring. Once it starts to thicken switch to a spatula.

13.Keep stirring continuously to avoid lumps.In few minutes it turns slightly thick coating the ladle.

14.Now add salt to taste, ¼ teaspoon pepper powder, ½ teaspoon paprika powder and a pinch of nutmeg powder.

15.Mix it well.

16.Now add grated 1 cup orange cheddar cheese and ½ cup processed or mozarella cheese - I used processed cheese.

17.Whisk well until cheese melts and it is smooth and creamy.

18.Add cooked macaroni pasta.

19.Mix it well. Let it be goey only then while baking it will not get dried up.

20.Mac and Cheese is ready to serve as such too. But we are making baked version so lets proceed to below steps.

21.See how creamy and goey it is. Set aside. Preheat oven at 190 deg C for 10 minutes.

22.To a small pan add 2 tablespoon butter add ¼ cup panko breadcrumbs.

23.Toast it until it turns golden bown in color.Set aside.

24.Now to a baking tray first spoon the prepared mac and cheese.

25.Sprinkle toasted breadcrumbs.

26.Add ¼ cup cheddar cheese.

27.Add 2 tablespoon regular processed cheese.

28.Baked in preheated oven at 190 deg C for 30 minutes. Baked Mac and Cheese is ready to serve!

For stove top version add prepared mac and cheese in flame safe bowl then add the toasted breadcrumb, cheese topping and cook in lowest flame for 10 minutes until cheese melts.

Baked Mac and Cheese is ready!

Expert Tips

• Pasta - Macaroni pasta is best suited for this recipe. However you can use other varieties of pasta too.
• Individual serving - You can even use ramekins to bake for individual serving.I baked in 3 small oven proof trays.
• Milk - Use farm fresh full cream milk. Use boiled warm milk, I would not recommend using raw milk.
• Cheese - You can use a combination of cheese. Make sure to buy a block, grate it and then use to ensure that the cheese melts properly.
• Breadcrumbs - If you do no have panko breadcrumbs you can use regular breadcrumbs too.
• Adding cheese - Simmer and then add cheese. Whisk continuously when adding milk to avoid lumps.

Serving & Storage

Serve it hot with toasted bread or it tastes great as such too. I wouldn't recommend to store as it tastes great when hot also the consistency of mac and cheese changes when cooled or stored. So always Serve hot!

FAQS

1.What is the best cheese to use for Mac and Cheese?

Cheddar cheese is a must for this recipe. It is ok to use yellow cheddar cheese if you don't get orange cheddar cheese. In addition use a combination of gowda cheese, mozarella cheese and processed cheese. Using a combination of cheese always works.

2.I dont have a oven, Can I make this Mac and Cheese?

Yes definitely. You can make Mac and Cheese as mentioned then finally add the topping and cook in stovetop for 10 minutes or until the cheese melts.

3.Should I cover the tray while I bake mac and cheese?

I usually don't cover and there is no necessity to cover for this recipe.

4.Can I add other adds-ins like vegetables?

Yes you can add sautéed bell pepper, mushroom, chicken, onion and dried herbs of your choice.

5.How long can I store mac and cheese in fridge?

It keeps well in fridge for 3-5 days in fridge. But it gets easily dried in fridge so make sure to add more sauce if needed while you reheat and serve.

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

Tried this Baked Mac and Cheese 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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Making butter at home is so easy if you know the exact procedure. If you are wondering how to make butter at home then you are in the right place as I have shared all the tips and tricks to make homemade butter. Butter is a handy ingredient for making ghee, sweets, cakes, gravy and lot of dishes. Homemade Butter is made by churning the malai / cream which we collect from boiled and cooled milk.

Fresh Homemade Butter tastes so fresh and delicious without additives and colors. Are you wondering How to make butter at home then this post is just for you! Do try and enjoy homemade butter every time. Use it for your baked goodies or curries or or toasts they taste so delicious.

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About Homemade Butter

Butter is called Makhan in Hindi and Vennai in Tamil. Homemade Butter is a time consuming process I agree but it is worth the time and effort I would say. Once you get the hang of making butter at home I am sure you will not look back for store bought butter at all.

I have shared the traditional method of making butter at home. But if you want to make butter instantly you can buy fresh cream and churn to make homemade butter within few minutes. But I always prefer to make it from the scratch.

When we were in Chennai we used to buy Aavin milk blue packet and it never yielded thick malai also there was no option of buying cows milk near by so left the option of making butter at home and I used to buy butter from supermarket and make ghee out of it.

After returning back here to Coimbatore, we have started buying cows milk(farm fresh milk) and that yields nice thick malai resulting in good quantity of butter. I buy butter or ghee very rarely if I want to make any baked goodies when butter is almost done at home. Mittu loves homemade butter and ghee so I always have it in stock, now even gugu loves it.

I always make Homemade Ghee from butter which is more flavorful than store bought ones. There are many ways you make butter from either from cream or even from curd. But this is the method I always follow - collect malai / cream from boiled whole milk then churn it.

Homemade Butter Video

Similar Recipes

• Homemade fresh cream
• Homemade ghee
• Homemade paneer

After collecting butter the remaining liquid is called buttermilk which can be consumed adding salt if you prefer. Butter removed buttermilk tastes so flavorful and delicious.

You can consume buttermilk as such or can use it for recipes which calls it like cookies, bread, rava idli, dhokla etc.

Uses of Butter

• Butter can be used for baking cakes, cookies, muffins.
• You can use butter to make ghee at home.
• Butter can be used for paratha, roti, sandwiches etc.
• Butter can be used to saute vegetables and serve it simple with just salt and pepper.
• You can use butter to spread for bread or toast it too.

How to make Butter - 3 ways

I have shared 3 ways to make Homemade Butter:

1.Using mixie - This is one of the quickest method to churn butter and is not at all time consuming. Making butter using mixer is one of the most commonly used methods.

2.Hand churning method - This is the oldest and traditional method of collecting butter. Amma still uses this traditional method but I take short route at times.

3.Hand mixer - This method using hand mixer is also easy and mess free but make sure to use a deep bowl to avoid spluttering.

How to make Butter Step by Step

1.Add milk to a a sauce pan. Choose a big sauce pan that can hold enough milk as it needs space for boiling. Use cows milk preferably.

Incase if you want to make butter with storebought fresh cream, then skip these steps and move on to step 11.

2.Heat it in medium flame until it comes to a rolling boil.

3.Give a quick mix and simmer for 2-3 minutes. Place a spatula or ladle like this to avoid overflowing.

4.Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit more so I usually thicken it a bit. Switch off.

4.After the milk is boiled, let it sit aside for 30 minutes or few hours in the fridge so that thick malai gets collected at the top. You can either keep in room temperature or keep in fridge to yield thick malai. I usually collect the malai whenever I boil milk so twice a day.

What I do is : First once the milk is boiled keep aside in room temperature for few hours collect the malai then store the milk in fridge. Evening before boiling the milk, remove the malai again which will be slightly thick as its from fridge.

5.Partially cover and set aside.

6.You can see malai on top. We call it 'aadai' in tamil. This is the malai formed in room temperature after an hour.

7.Carefully take the malai with a perforated ladle. The malai quantity depends on the type of milk you boil.

8.Collect it in a clean container else you can use a strainer to take the malai.

9.Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.

10.Keep refrigerated and let it sit for at least 1 day for your instant cream say if you need just few tablespoons.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for at least 10-15 days or till you think you have a fair amount of malai collected.

Method 1: Using Mixer

11.After the container is full you can either make butter out of it else use it as cream as such. For cream to be used : Just whisk it well using a hand whisk for few mins until its creamy without any lumps, this can be used for gravies.

When your container is full and you are planing to make butter. Remove the bowl from fridge leave it outside at least for an hour. Add collected malai to a mixer jar.

12.Add water to it.

13.Start pulsing. The first stage is when the froth forms a top layer. Continue beating it for few minutes(the timing depends).

14.The second stage is when the froth slightly starts collecting in one area. Once the froth completely turns to a collective buttery mass stop beating.

15.Gather and collect the butter.

16.Gently press and drain water completely.

17.Rinse in water.

18.Change water and rinse again. Repeat until the rinsed water becomes clear. Homemade butter is ready.

19.The buttermilk reserved at the bottom can be served with salt and hing, tastes best!

You can even make a simple tempering with oil, mustard seeds, hing and curry leaves - add it to buttermilk and have it.

Method 2: Using Hand Churner

1.This is hand churning method. To a mixing bowl : add the collected malai along with little water. Using a hand churner start churning.Beat it well in circular motion with a mathu till frothy.

2.It will take at least 15-20 minutes for the butter to form and float on top.

3.Butter starts floating on top.

4.Gather and collect the butter. Drain completely.

24.Rinse well.

5.Change water and rinse again. Repeat until rinsed water becomes clear. Homemade Butter is ready.

Method 3: Using electric hand mixer

1.Add the collected malai to a mixing bowl along with water. Start beating in high speed using a hand mixer.

2.Start beating in high speed until butter forms on top. Gather and collect the butter. Drain completely. Rinse well. Change water and rinse again. Repeat until rinsed water becomes clear.

3.Collect homemade butter in a butter container and refrigerate until use.

Delicious soft tasty butter is ready to use. Keep it refrigerated always and use it when needed.

Expert Tips

• Boiling milk - After milk is boiled, leaving the milk in fridge for sometime yields thick malai. Malai depends on the milk variety.
• Collecting - Collect the malai for minimum 10 days to get a good quantity of butter. Sometimes I even collect for a month and churn butter. Make sure to store the collected container in fridge.
• Using cream - When you use store bought cream you get homemade butter in just few minutes. Just churn it using electric beater or hand churner as you prefer.
• Cream fat - If using store bought cream then use at least 40% fat content or above. Because cream with less fat content will not yield butter.
• Churning - You can either use a ladle or electric beater or even a mixer.
• Cleaning - Pour hot water and soak for few minutes then rinse in soap water and wash it for easy cleaning.

Serving & Storage

• Always store the collected butter in refrigerator. Do not store in the freezer.
• Always store butter in fridge, if you want you can bring it to room temperature before use.
• Use a separate butter container to store butter. You can either use ceramic or steel containers. Make sure the container is fridge safe.

FAQS

1.Is making homemade butter time consuming?

Yes it is as it takes at least 10 days to collect malai then churn to make butter. But if you are using store bought cream then homemade butter can be made in just few minutes.

2.Can I make butter using store bought cream?

Yes you can make butter using store bought fresh cream. Make sure to buy fresh cream with fat content or you can buy heavy cream also. Do not use low fat fresh cream.

3.Why should I rinse butter before storing?

We have collected malai for a long time at least for a week to 10 days and make butter out of it so there are chances for it to give a milky taste. Rinsing also helps butter to keep fresh for a longer time and also avoids sourness.

4.Which method is easiest to make butter at home?

Hands down using mixer is the best, easiest and quickest method to churn butter. However next to it the method using electric hand mixer is easy too if you own one.

5.How long can I store homemade butter?

Homemade butter keeps well for 1-2 days in room temperature and in fridge for about a month though the freshness may reduce after 15 days.

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

Tried this Homemade Butter 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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Bon Bons are delicious, no bake holiday treats made using peanut butter, icing sugar, rice krispies, and chocolate as main ingredients. Bon Bons are usually made during Christmas and for special occasions. These are a surprise treat for the family for celebrating their achievements. They are a perfect balance of creamy peanut butter with smooth, rich chocolate.

Christmas Bon Bons is a rich chocolatey treat that you can make during this festive season. These Christmas Bon Bons tastes so delicious, with minimal effort you can make these chocolatey goodness and it looks pretty too. These are rich, festive and perfect to pack for christmas gifting too.

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About Bon Bons

Peanut Butter Chocolate Bon Bons are easy no bake bit-sized dessert popular during holiday season. Bons bons can be made with a variety of ingredients with biscuits or cookies, plum cake or chocolate cake or with peanut butter etc. These have a perfect balance with a hint of crunch from rice krispies and salt to enhance the taste.

These bon bons are made by mixing peanut butter, butter, icing sugar, rice krispies shaped into balls, coated with rich chocolate with sprinkles on top. It has a deep flavour from peanut butter and chocolate with a in between crunch from rice krispies.

As you bite in, the peanut butter, rice krispies filling with a chocolate outer it is such a bliss in each bite. The rich chocolate coating on the outside gently cracks when you bite into it, revealing a soft, sweet, and slightly salty peanut butter center. You should definitely try and enjoy it!

The combination of chocolate and peanut butter creates a delicious balance of flavors that is comforting and satisfying. These bon bons are perfect for sharing, gifting, or enjoying as a quick treat after meals or with tea or coffee.

Simple, tasty, and loved by all ages, Peanut Butter Chocolate Bon Bons are a classic sweet treat that never goes out of style.

Bon Bons Video

Bon Bons Ingredients

• Peanut Butter - The main filling ingredient that gives a creamy, crunchy texture and rich nutty flavor.
• Chocolate (Milk & Dark) - Forms the outer coating, adding sweetness and a smooth, melt-in-the-mouth finish. I have used a combination of milk and dark chocolate.
• Butter - Adds richness and helps make the peanut butter filling soft and smooth.
• Icing Sugar - Gives a mild sweetness, you can use powdered sugar i you prefer more sweetness.
• Vanilla Extract - Enhances the overall flavor with a mild, pleasant aroma.
• Oil - to melt chocolate.

Similar Recipes

• Eggless christmas fruit cake
• Easy fruit cake
• Eggless moist chocolate cake
• Honey Joys
• Chocolate cornflakes

How to make Bon Bons Step by Step

1.To a mixing bowl add ½ cup peanut butter with ⅛ cup butter at room temperature.

2.Mix it well first.

3.Add ¾ cup icing sugar. You can use powdered sugar too.

4.Mix it well to form a dough like this.

5.Add ½ cup rice krispies to it.

6.Mix it well.

7.Keep refrigerated for 30 minutes.

8.Scoop the dough.

9.Roll between your palms to form a ball.

10.Keep in fridge and chill for 15 minutes.

11.Boil water in a sauce pan - place a bowl on it. Add ¾ cup milk chocolate and ¼ cup dark chocolate.

12.Melt chocolate using double boiling. method. When it is flowing and smooth switch off.

13.Cool down for few minutes then add each ball and coat with chocolate.

14.Coat with chocolate using a fork. Tap to remove excess.

15.Transfer it to a tray with parchment paper.

16.Top with sprinkles.

17.Set in fridge and chill for 30 minutes.

18.Peanut butter chocolate bon bons are ready!

Store in fridge.

Expert Tips

• Peanut Butter - Smooth peanut butter gives a creamy filling but I used crunchy peanut butter which has roasted chopped peanuts in it. I love the crunchy bits here and there. You can use either creamy or crunchy.
• Chilling - Make sure to chill the dough before rolling as it helps to tighten the dough which helps easy rolling else it will be sticky. Even after rolling chill the balls before dipping in chocolate.
• Balance - The peanut butter I used has salt in it. You can add a pinch of salt to the filling too.
• Melt chocolate - Always melt chocolate using double boiler method or using short microwave bursts. Slow melting helps it from burning. Melt chocolate until smooth, flowing and shiny.
• Dipping - Coat the peanut butter balls with chocolate fully, tap to remove excess. I always use a fork which makes the job easier.
• Setting - You can set it at room temperature or in fridge depending on the climatic conditions outside.
• Storing - Keep bon bons in an airtight container in fridge or freezer. Proper storage keeps them fresh and prevents melting.

Serving and Storage

Bon Bons are best served from fridge or at room temperature. Arrange them on a dessert plate, gift box, or tray for parties, festivals, or special occasions. Store bon bons in an airtight container in fridge or freezer. In fridge it stays good for a week and in freezer for months.

FAQS

1.Can I use creamy peanut butter?

Yes, you can use smooth creamy peanut butter if you like smooth texture. Crunchy peanut butter will give a nutty crunch inside.

2.Can I make bon bons without butter?

Yes, you can reduce or skip butter, but the filling may be slightly firmer and less creamy.

3.Which chocolate is best for coating?

Good-quality milk or dark chocolate works best. Dark chocolate gives a richer taste, while milk chocolate is sweeter.

4.Do bon bons need to be refrigerated?

Not always. Store them in a cool, dry place. Refrigerate only in warm weather to prevent melting.

5.Can I skip rice krispies?

Yes you can skip rice krispies and add roasted chopped nuts for crunch.If you want a smooth and creamy filling skip nuts and rice krispies, just use creamy peanut butter with butter.

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

Tried this Bon Bons 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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Snickerdoodle Cookies are soft with a slightly crisp edge rolled in a cinnamon sugar before baking. These are perfect to enjoy with tea time or even for kids snack box. The cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies also making it popular during holidays.

These cookies are quite easy to bake with very simple ingredient. Dough needs just a little chill time, rest of the steps are all very simple. The cookies comes out soft in the center and a bit crispy on the edges. It's a nice break from store bought ones and I like that you can adjust sugar or size as you like.

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About Snickerdoodle Cookies

Snickerdoodle Cookies are cinnamon flavored sugar cookies which are soft inside with crispy edges. The name may sound fancy but it's actually one of the easiest cookie to try at home. The dough is rolled in a mix of cinnamon and sugar which gives that light spicy sweet flavor.

The name is believed to come from the German word "Schneckennudel", which means 'snail noodle' which is a type of cinnamon pastry. Over time, the word was Americanized into the playful name 'snickerdoodle'. The traditional version uses cream of tartar which gives it a tang but I have skipped it here.

While baking the smell is so good, your kitchen will smell amazing. These are very common in western baking but now slowly becoming popular here also. What I like most is it don't need any special ingredients. Just regular items like maida, sugar, butter and egg, still the taste is so buttery and soft.

These cookies are great for evening tea and can be packed for kids snack box also. I sometimes make them small so it fits well in the container. It keeps well for more than a week if stored properly in airtight jar. I love it with tea, but even with warm milk or coffee it tastes too good.

I baked these on a weekend just like that when I felt like making something sweet but quick. First time I used full tablespoon to scoop and it came out big. Then next batch I used half and it came just perfect. Now that I am using a cookie scoop it is just perfect.

Snickerdoodle Cookies Video

Snickerdoodle Cookies Ingredients

• Flour - I have used regular maida here. As it gives a soft texture and helps cookies hold shape while baking. You can try with half and half wheat flour and maida.
• Unsalted butter - I have used soft butter at room temperature for its rich taste and it also makes the cookies soft. You can use salted too but then skip salt.
• Baking powder - This helps the cookies to puff up a bit and become soft inside. Don't skip this.
• Sugar - I used regular fine white sugar. It gives perfect sweetness, you can also use regular granulated sugar. But for the topping I recommend using castor sugar or fine sugar.
• Egg - This binds the dough and gives softness. I have not tried without egg for this recipe.
• Vanilla extract - Just a little adds good smell and taste. Don't skip it.
• Cinnamon powder - This is the main flavoring in these cookies. You can even skip vanilla if you want.

Why This Recipe Works

• This recipe is made with simple ingredients.
• It has a perfect balance of soft and crispy texture.
• You can make the dough ahead and bake next day also.
• The cinnamon sugar on top gives nice aroma and taste.
• Kids will love it and it's better than packed biscuits.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Snickerdoodle Cookies Step by Step

1.Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.

2.Whisk well and set aside.

3.Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.

4.Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.

5.Add 1 egg and 1 teaspoon vanilla essence.

6.Beat it well until combined.

7.Scrape the sides using a spatula.

8.Add flour mix.

9.Beat it well until no dry flour is seen.

10.Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.

11.Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.

12.Roll between your palms to make a smooth ball.

13.To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.

14.Mix it well. Add a ball and coat it well. Repeat to finish.

15.Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.

16.Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.

17.Repeat to finish and arrange in baking tray.

18.Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.

Store and enjoy!

Expert Tips

• Creaming - Whisk butter and sugar well until smooth and creamy which is an important step.
• Cookie size - I used my cookie scoop to make even sized cookies. You can even use 1 tablespoon measure. Adjust size to your preference.
• Chilling the dough - My dough was firm enough to roll so I started right away If it is a bit sticky then chill the dough for 30 mins.
• Rolling - Once out from the fridge roll the balls, coat in cinnamon sugar immediately so that it sticks easily.
• Spacing on tray - Cookies spread while baking, so leave enough space between each. Else they will stick.
• Baking time - Don't overbake. It looks soft when out of oven, but it firms up after cooling.
• Cinnamon flavor - I used only ½ teaspoon for flavor. You can use more if you want strong cinnamon taste.

Serving and Storage

Serve these cookies with evening tea or pack for kids snack box. It also tastes nice with warm milk. Store in airtight box at room temperature. It stays good for 5-7 days. No need to refrigerate, it stays good in room temperature itself.

FAQS

1.Can I skip cinnamon in coating?

You can, but then it'll just be like regular sugar cookies. Cinnamon gives that special flavor.

2.Can I use whole wheat flour?

Yes, but the cookies may become little dense and not as soft. I would recommend using half and half of wheat flour and maida.

3.Can I bake without egg?

I haven't tried eggless for this one. But maybe curd or milk might work. You can try a small batch.

4.Can I use cream of tartar?

Yes traditionally cream of tartar is used for giving a slight tang, soft and chewy texture to the cookies. If using use 1 teaspoon cream of tartar for this recipe.

5.Can I freeze the dough?

Yes, wrap it and freeze. Thaw for sometime, roll and bake as usual.

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

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

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Honey Joys are classic Australian no bake treats popular during Christmas and kids parties. Crunchy cornflakes coated with a sweet, buttery honey sugar syrup set in cupcake liners. These are very easy to make, simple yet tastes so delicious. They are known for their crisp texture, rich honey flavour, and buttery sweetness. They can be kept plain or decorated with nuts, chocolate or even sprinkles as you like it.

Honey Joys are popular at Christmas celebrations, children's parties, and school events as they have a good shelf life. Their tempting appearance, ease of preparation, and long shelf life makes them a favourite homemade snack. Honey Joys combine a light crunch with a warm, comforting sweetness that appeals to both kids and adults.

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About Honey Joys

Honey Joys are classic and traditional Australian no bake dessert made using cornflakes, butter, honey and sugar. Made with such simple and easily available ingredients and still it tastes so good. They are made from cornflakes coated in a honey-butter sugar syrup and lightly baked until crisp, usually set in paper cupcake cases.

The main aim of baking these honey joys is to make them crisp and stay intact. The butter, honey and sugar mixture sets well with cornflakes casing in cupcake liners. After baking as the mixture cools, the syrup hardens, binding the cornflakes together into a sweet, crunchy cluster in cupcake or muffin liners. Kids love it so I make them once in a while especially during holiday season.

Honey Joys are known for their rich honey flavour, buttery aroma, and light yet satisfying crunch. Honey Joys are easy to prepare, require only a few basic ingredients, and do not need any advanced baking skills. Because of their bright, look and long shelf life, they are commonly made for Christmas celebrations, school events, bake sales, and children's parties.

First time I made these, I did not think it to be this addictive. Since then I make a big batch to store and save for kids snack box. Both my kids run behind me for this and keeping asking for more. Not only kids even elders will fall for it, do try this and enjoy as a holiday treat.

Honey Joys Video

Honey Joys Ingredients

• Cornflakes - The main ingredient that provides light and crunchy texture. They absorb the butter honey sugar mixture and become crisp when baked. Non-flavored cornflakes is best to use.
• Honey - Gives honey joys their distinctive natural sweetness and mild floral flavour, as well as helping to bind the cornflakes together.
• Sugar - Helps the mixture caramelise slightly during baking, creating a golden colour and firm, crunchy finish.
• Butter - Adds a rich taste and smooth texture to the syrup, enhancing flavour and preventing the mixture from becoming too hard.

Similar Recipes

• Chocolate Cornflakes
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Honey Joys Step by Step

1.Arrange cupcake or muffin liners in the muffin pan.

2.Add cornflakes to a mixing bowl.

3.To a sauce pan add 3 tablespoon butter(45 grams), 3 tablespoon + 1 teaspoon sugar(40 grams) and 1 tablespoon honey.

4.Cook in low medium heat. Keep stirring gently.

5.Keep cooking until it turns frothy like this. Switch off immediately.

6.Add it to cornflakes.

7.Mix it well.

8.Spoon the mixture into muffin cases.

9.Repeat to finish. I got around 7. Preheat oven at 150 deg C for 10 minutes.

10.Bake in preheated oven at 150 DEG C for 10 minutes.

11.Cool them completely then store.

Enjoy as a snack or dessert.

Expert Tips

• Cornflakes - Use fresh cornflakes for the best crisp and crunch. If they are old they may turn chewy.
• Melting syrup - Use low medium or low heat for melting. Take care not to burn the sugar so keep stirring in low flame, do not leave unattended.
• Boiling - Once the mixture turns frothy switch off. Do not over boil as the syrup may turn hard and will not be able to combine wit cornflakes.
• Coat cornflakes - Add the hot syrup immediately to the cornflakes and mix them gently until combined. Avoid crushing and breaking them. Whole flakes creates better texture and appearance.
• Fill the cases - Use medium sized liners. Fill the muffin or cupcakes cases loosely, do not press the mixture too tight. Light filling allows air gaps giving honey joys their classic crunchy bite.
• Baking - Bake at low temperature to avoid burning, it also helps them turn golden and crisp.
• Cooling - Cool completely then unwrap else it will be sticky. Store in a dry airtight container.

Serving and Storage

Honey Joys are best served when at room temperature when they are completely cooled and set. They are usually presented in cupcake or muffin liners. Can be served with nuts, chocolate or sprinkles as topping.

Store Honey Joys in an airtight container to maintain their crunch. Keep them in a dry cool place, away from heat and moisture. They stay fresh for 4-5 days at room temperature. Avoid refrigeration, as moisture can make them soft and sticky.

FAQS

1.Can I use flavored cornflakes?

Yes you can use but I would recommend using plain cornflakes for best taste and flavor.

2.Can Honey Joys be made without an oven?

Yes, the mixture can be set in cupcake cases without baking, but baked Honey Joys are crunchier.

3.Why did my Honey Joys turn hard?

This usually happens if the honey mixture is boiled or cooked for too long.

4. Are Honey Joys suitable for children?

Yes, they are kid-friendly and commonly made for school and party events.

5.Why are Honey Joys popular at Christmas?

They are easy to make, use simple ingredients, have a long shelf life, and can be decorated festively.

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

Tried this Honey Joys 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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Chocolate Cornflakes are a crunchy dessert made by mixing cornflakes with melted chocolate. This is one of those super quick desserts that you can make in just few minutes, perfect for christmas party too. It's nice for tea time, for kids snack box or even to serve for guests. Looks a bit fancy but actually very simple to make. You don't need any big cooking skill for this, just melt, mix and set and your chocolate cornflakes clusters are ready!

The best part about chocolate cornflakes is there is almost no cooking. You don't have to keep stove on for long, just melt the chocolate and you are done. Kids really love these bite-sized chocolate balls and even elders like to pop one or two with evening coffee. You can involve kids in the making, they will enjoy. They are not too sweet so you won't feel heavy after eating.

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About Chocolate Cornflakes

Chocolate Cornflakes is made by first melting chocolate and mixing it with cornflakes and adding sprinkles on top. Then the mixture is scooped into small clusters and left to set until firm. You get a nice crisp from the cornflakes with soft chocolate coating - such a nice mix in each bite.

You can use chocolate chips or cooking chocolate, whichever you have. I use dark and milk chocolate mostly as it balances well and doesn't make it over sweet. If you like rich flavor, you can add few drops of vanilla essence too. For a festive look, sprinkle sugar beads or tiny colour sprinkles on top.

The recipe is flexible. You can keep it plain or add nuts and dry fruits too. You can even add roasted seeds, even small marshmallows for more indulgent version. You can even sprinkle a little sea salt on top for that sweet and salty taste. Totally your choice, just use whatever you like and whatever you have at home.

Chocolate Cornflakes Video

I usually make this when there is leftover cornflakes and nobody is eating it plain. Instead of wasting, I turn it into this cute little dessert. This chocolate cornflakes is very easy to make and will sure be loved by kids, just the setting time is more otherwise this is a very quick dessert that you can make to impress your guests.

My kids love christmas baking especially cookies, cakes and desserts like these. This is one of their favorites. It looks so rich and indulgent yet very easy and simple to make. I have used a mix of chocolate like milk and dark, you can change or adjust it according to your liking and preference.

Chocolate Cornflakes Ingredients

• Cornflakes - I have used plain unsweetened cornflakes. If you are using sweetened ones, you should reduce honey a bit. Crush lightly with hands before mixing so it coats well but still keeps some crunch.
• Chocolate - This is the main ingredient that coats the cornflakes. I usually use milk chocolate and dark chocolate for the balance. You can use entirely dark or milk chocolate too.
• Sprinkles - This is added for topping to make it look pretty and festive.

Why This Recipe Works

• It is very quick to make and you don't have to cook on stove for long.
• Made with very few ingredients you mostly have at home.
• Crunchy and soft together, so nice to bite.
• You can make for kids and adults - everyone will enjoy.
• You can store in fridge and enjoy for many days without losing taste.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Chocolate Cornflakes Recipe Step by Step

1.First add water to a sauce pan and let it boil.

2.Add a heat proof mixing bowl on it. Make sure that the base of the bowl should not touch water. Now add ½ cup dark chocolate (100 grams) and ½ cup milk chocolate(100 grams).

3.Let it sit for few seconds then start mixing.

4.Keep mixing until it melts completely like this.

5.Switch off remove the bowl and add 2 cups cornflakes (112 grams).

6.Mix it well until chocolate coats evenly.

7.Spoon the mixture into muffin liners. I placed the liners inside the muffin pan to hold shape.

8.Add sprinkles on top.

9.Refrigerate for 30 minutes or until the chocolate is set.

Chocolate cornflakes is ready!

Expert Tips

• Melting chocolate - I have melted the chocolate using double boiler method as it melts it evenly. If you heat directly on stove it may burn or turn grainy, so better avoid that.
• Chocolate Consistency - It should be smooth and flowing so it coats cornflakes nice. If it gets too thick, just add small spoon of butter and mix to loosen it.
• Mixing - You should work fast once chocolate is melted. Mix cornflakes gently so they don't lose that crisp texture.
• Setting time - Keep in fridge for around 30 minutes - 1 hour so it sets firm. If weather is cool, you can just set outside too.
• Flavor twist - You can try adding pinch cinnamon powder for warmth or a bit of coffee powder for mocha kind of taste.

Serving and Storage

Serve it chilled or even at room temperature. It's nice as tea time snack, small dessert after lunch or dinner, or even for kids snack box. If packing for lunch box, just wrap each piece in butter paper so they don't stick together. Store in airtight container in fridge for up to 5 days. Take out just before serving so it stays crispy.

FAQS

1.Can I use milk chocolate / dark chocolate?

I would suggest to use a mix of dark chocolate and milk chocolate for a perfect balance. I used compound chocolate, you can use couverture chocolate or even chocolate chips.

2.Can I add sweetener?

Sweetener is not needed, but if you want it to be more sweet then add 2 tablespoon honey.

3.Can I use flavored cornflakes?

Yes, but plain gives more clean chocolate taste. But if you prefer you can use any flavored cornflakes in the market.

4.Can I make with nuts?

Yes - you can add any chopped nuts and dry fruits of your choice.

5.How to make vegan?

You can use dairy free chocolate.

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

Tried this Chocolate Cornflakes 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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