Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Rasmalai is a rich Indian delicacy, rasgullas in sweetened thickened milk with the flavor of cardamom and saffron topped with nuts, It is a yum combo!! You can use store bought rasgullas to make rasmalai quickly. Rasmalai is widely served in weddings, parties and is a popular order in restaurants too.

About Rasamalai

'Ras' in Hindi means juicy and 'Malai' means cream so Rasmalai translates to juicy and creamy. Rasmalai is a popular rich Indian dessert made using cottage cheese balls soaked in sweetened thick milk called rabri topped with nuts and flavored with saffron and cardamom. It is super addictive as it tastes incredibly delicious.

I've become a great fan of rasmalai since I tasted it from a popular hotel here in Coimbatore named Annapoorna GowriShankar. Homemade ones are best if prepared in the right consistency. I buy rasgullas from stores and make rasmalai. Occasionally I make homemade rasgullas too as mittu is fond of that sweet.

Rasgullas can be flattenned and added as such. I have seen rasmalai as balls and in discs so you can make it the way you want. I would prefer small balls instead of discs as it looks more appealing.

Rasmalai Ingredients

• Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
• Milk - Use full cream milk either farm fresh or packaged milk.
• Sugar - White granulated sugar is the best to use for rasmalai.
• Condensed milk - Condensed milk adds richness to rasmalai.
• Nuts - Cashews, pistachios and almonds are used.
• Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Similar Recipes

• Bread rasmalai
• Rasgulla
• Rabdi
• Saffron Milk
• Basundi

How to make Rasmalai Step by Step

1.Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.

2.Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.

3.Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.

Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Expert Tips

• Flavor - Don't use saffron more, it will be over powerful and will spoil the taste.
• Add ons - The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
• Syrup - You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
• Resting time - Allow at least 30 minutes sitting and refrigerating time before serving to taste best.
• Quick option - You can also use store bought rasgullas, tinned ones are easy to reach.

Serving & Storage

Rasmalai is best when served chilled. Refrigerate & it keeps well for 2-3 days.

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

Tried this Rasmalai 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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Rasmalai Recipe

Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Course sweets

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 413kcal

Author Sharmilee J

Ingredients

• 20 small rasgullas
• 3 cups milk
• 3 tablespoon condensed milk
• ⅓ cup sugar
• 3 tablespoon nuts chopped
• 10 small strands saffron
• ¼ teaspoon cardamom powder

Instructions

• Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.
• Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.
• Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.
• Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Notes

• Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
• Milk - Use full cream milk either farm fresh or packaged milk.
• Sugar - White granulated sugar is the best to use for rasmalai.
• Condensed milk - Condensed milk adds richness to rasmalai.
• Nuts - Cashews, pistachios and almonds are used.
• Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Nutrition

Serving: 100g | Calories: 413kcal | Carbohydrates: 58g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 501mg | Fiber: 1g | Sugar: 56g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 0.4mg

The post Rasmalai Recipe appeared first on Sharmis Passions.

First of all, well done to everyone taking part in Veganuary — you’re doing great.  If you’re finding it a bit challenging rather than just “what to eat”. Here are some gentle, realistic tips I Read More ...

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Karupatti Paniyaram is a healthy, mild sweet paniyaram made by frying rice flour dollops that is blend with karupatti syrup. It has a healthy touch and it is usually prepared during festivals or special occasions at home. This paniyaram has the natural sweetness from karupatti and it has makes the taste different from the regular sweet paniyaram.

This sweet paniyaram takes some time and it needs little more effort to prepare, but the taste is really worth it. The outer part becomes slightly crisp while the inside stays soft. You can make this recipe when you have the urge to cook something traditional and homemade, mostly during weekends or festive days at home.

About Karupatti Paniyaram

Karupatti paniyaram is a traditional sweet which is made mainly using raw rice flour and palm jaggery. This recipe is commonly made in villages where people have used homemade rice flour and freshly prepared karupatti syrup. The flavor is very unique and it cannot be fully achieved when you use white sugar or normal jaggery.

The texture of this paniyaram has slightly crisp edges and soft at the center. Dry ginger powder and cardamom powder adds nice aroma and gentle warmth to the sweet. Since palm jaggery was used, the sweetness stays mild and it does not feels heavy to eat.

Traditionally, the dough has rested for many hours or it was kept overnight. This resting helps to improve the texture and overall taste of this recipe. After resting, you can loosen the batter with little water and syrup before frying. It can be deep fried or you have can make it in paniyaram pan, both the methods has gives good results.

I usually have prepare the rice flour and the karupatti syrup on the previous day itself. This makes the process more easier and it saves time on the next day. When you make this paniyaram at home, the kitchen gets filled with a nice palm jaggery smell.

Karupatti Paniyaram Ingredients

• Raw rice - I used homemade rice flour. You can try with readymade rice flour but can't guarantee on the authentic taste.
• Karupatti / palm jaggery - I used for sweetness. It gives deep flavor and color. There is no substitute for this in this recipe.
• Dry ginger powder - I added for mild spice. It balances the sweetness well. You can add little more if you like strong flavor.
• Cardamom powder - I add it for aroma. It gives that festival sweet smell and nice taste.
• Oil - I used it for frying. You can also use the panniyarampan with less oil. Use fresh oil for best taste. 

Why This Recipe Works

• This recipe uses traditional ingredients and simple method.
• This dish has natural sweetness and unique flavor.
• It has better texture and softness because of resting the dough.
• It has aroma from dry ginger cardamom, balances sweetness.
• You can either deep fry or use paniyaram pan according to your preference.

Similar Recipes

• Chola Paniyaram
• Karupatti pori urundai
• Paniyaram
• Vella Paniyaram
• Seeni paniyaram

How to make Karupatti Paniyaram Step by Step

1.Soak raw rice in water for atleast 2 hours. Drain water completely and rinse again.

2.Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage. Then transfer this to a mixer.

3.Grind to a fine powder. Transfer to sieve. Sieve it well.

4.Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.

5.Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities.

6.Now take flour in a mixing bowl, add ¾th of the syrup little by little.

7.Mix well with a ladle, then gather to form a dough.Refrigerate it for a day, traditionally the dough is kept for a day to rest.But I kept for 2 hours then proceeded. Now mix the dough.

8.Add around ¼ cup water, then remaining palm jaggery syrup.

9.Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.

10.Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.Slowly it will come up, he edges will fold inwards giving it a flowery edge.

11.Let it cook when its golden turn over and cook till reddish brown on both sides

12.Drain in tissue paper. Alternately you can even make in paniyaram pan.

Serve hot or warm.

Expert Tips

• Rice flour - I always prefer homemade rice flour for this recipe. Store bought flour may change the texture little.
• Resting time - I make sure to give enough resting time for dough. You can rest it overnight for best taste.
• Syrup - I let the syrup cool completely before adding.Hot syrup may spoil the texture.
• Batter consistency - I prefer the batter should not be very thick or runny. It should resemble dosa batter.
• Frying - I always fry them on medium flame so that paniyarams get cooked evenly.

Serving and Storage

Serve this dish hot or warm for best taste, it tastes good on its own and does not need any side dish. You can also have these with coconut or tomato chutney. You can store the leftover paniyarams for a day at room temperature.

FAQS

1.Can I skip resting dough?

Resting helps in better texture. If in hurry, rest for minimum 2 hours.

2.Can I use white jaggery instead of karupatti?

Karupatti gives unique flavor. Using other jaggery will change taste.

3.Can I use readymade rice flour?

You can use it, but authentic taste may not come.

4.Can I make this in paniyaram pan?

Yes you can make it in paniyaram pan using little oil if you want to avoid deep frying andlook for a more healthier option.

5.Why my paniyaram is hard?

Either batter was too thick or frying temperature was high.

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

Tried this Karupatti Paniyaram 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 Paniyaram | Palm Jaggery Paniyaram

Karupatti Paniyaram is a healthy, mild sweetpaniyaram made by frying rice flour dollops that is blend with karupatti syrup.Karupatti Paniyaram takes time & effort to make however the taste willprove its worth. How to make Karupatti Paniyaram is described in this post withstep by step pictures.

Course Breakfast, dinner, sweet

Cuisine Indian

Keyword Festival, healthy recipes, Paniyaram, Paniyaram recipes, sweet recipes, tiffin recipes

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 12 paniyarams

Calories 78kcal

Author Sharmilee J

Ingredients

• 1 cup raw rice
• ½ cup karupatti / palm jaggery tightly packed
• a generous pinch dry ginger powder
• ¼ teaspoon cardamom powder
• oil to deep fry
• ¼+1/4 cup water as needed

Instructions

• First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 45 mins. will be slightly moist only. Then transfer this to a mixer.
• Grind it to a fine powder in a mixie in batches. Then sieve it. If you find small balls break and sieve it.
• Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.
• Add ¼ cup water. Crush it well using a potato masher.
• Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities. Cool down completely.
• Now take flour in a mixing bowl, add ¾th of the syrup little by little.
• Mix well with a ladle, then gather to form a dough.
• Refrigerate it for a day, traditionally the dough is kept for a day to rest. But I kept for 2 hours then proceeded. Now shred the dough.
• Add around ¼ cup water, then remaining palm jaggery syrup.
• Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.
• Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.
• Let it cook when its golden turn over and cook till reddish brown on both sides.
• Drain in tissue paper. Alternately you can even make in paniyaram pan. Serve Karupatti Paniyaram hot or warm.

Notes

• It is better to give a good resting time for the dough.The authentic recipe says to rest overnight in the fridge.
• The edges are slightly crisp with a soft center.
• Palm jaggery is the specialty in this recipe so don't look for alternates.
• You can make the rice flour and palm jaggery syrup the previous day itself.
• You can try with readymade rice flour but cam't guarantee on the authentic taste.

Nutrition

Serving: 40g | Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 14mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 4g | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.1mg

The post Karupatti Paniyaram Recipe appeared first on Sharmis Passions.

Chocolate crackles are a popular Australian no-bake treat, especially during Christmas. They are made with melted chocolate, rice krispies and desiccated coconut and set easily without baking. If you love easy holiday treats, you might also enjoy my Gingerbread Truffles, Candy Cane Kiss Popcorn, and Cream Cheese Mints. Quick Look: Chocolate Crackles Recipe SUMMARIZE &...

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The post Gingerbread Truffles appeared first on Blend with Spices.

Rabri also known as rabdi is a sweet thickened milk which is made by simmering full-fat milk for hours until it reduces and thickens, forming layers of malai. These malai are mixed back into the milk, which is then lightly sweetened and flavored with cardamom, saffron, or rose water. Thick Rabri is paired with classic...

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Learn how to make simple & delicious Godhuma Rava Payasam recipe with video tutorial and detailed step by step photos. This nutty, aromatic Wheat Rava Payasam is perfect for festivals, celebrations or whenever you crave a quick wholesome sweet! Godhuma Rava Payasam is a delicious, traditional South Indian dessert made with Samba wheat rava, cooked...

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The post Godhuma Rava Payasam | Wheat Rava Payasam appeared first on Cooking From Heart.

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

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

About Badam Katli

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

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

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

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

Badam Katli Ingredients

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

Similar Recipes

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

How to make Badam Katli Step by Step

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

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

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

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

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

6.Keep stirring in low flame.

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

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

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

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

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

Cool down and store in airtight container.

Expert Tips

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

Serving and Storage

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

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

FAQS

1.Can I use almond flour?

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

2.Why did my dough turn too sticky?

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

3.Can I add saffron?

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

4.Why did my katli break while cutting?

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

5.Can I use jaggery?

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

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

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

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Badam Katli Recipe | Badam Barfi Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 15 Barfis

Calories 40kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

About Jalebi

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

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

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

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

Jalebi Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Jalebi Step by Step

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

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

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

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

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

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

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

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

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

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

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

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip food color?

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

2.Can I make batter less hours?

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

3.Can I add more baking soda?

No, too much makes batter porous and jalebi loose.

4.Can I fry on high flame?

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

5.Can I store in fridge?

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

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

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

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Jalebi Recipe | Jilebi Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 12 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 12 hours hours 40 minutes minutes

Servings 25 Jalebi

Calories 52kcal

Author Sharmilee J

Ingredients

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

For sugar syrup

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

Instructions

Making Batter:

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

Making Sugar Syrup

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

Making Jalebis:

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

Notes

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

Nutrition

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

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

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

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

About Sabudana Ladoo

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

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

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

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

Sabudana Ladoo Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Sabudana Ladoo Step by Step

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

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

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

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

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

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

Keeps well for a week in room temperature itself.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I use nylon sago?

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

2.Why my ladoos not holding shape?

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

3.Can I use jaggery?

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

4.Can I skip coconut?

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

5.How long it stays good?

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

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

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

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Sabudana Ladoo Recipe | Sago Laddu Recipe

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

Course Snack, sweet

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 ladoos

Calories 81kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

About Beetroot Barfi

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

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

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

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

Beetroot Barfi Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Beetroot Burfi Step by Step

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

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

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

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

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

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

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

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

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

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I use dry coconut?

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

2.Why my barfi turned hard?

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

3.Can I use jaggery?

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

4.Can I skip ghee?

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

5.How long it stays fresh?

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

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

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

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Beetroot Barfi Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Barfis

Calories 130kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Beetroot Burfi Recipe appeared first on Sharmis Passions.

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

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

About Malai Ladoo

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

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

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

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

Malai Ladoo Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Malai Ladoo Step by Step

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

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

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

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

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

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

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

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

Cool down and store in airtight container.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I use store bought paneer?

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

2.Can I skip saffron?

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

3.Why my ladoo turned little hard?

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

4.Can I use milk instead of condensed milk?

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

5.Can I store longer?

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

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

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

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Malai Ladoo Recipe | Paneer Laddu Recipe

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

Course sweet

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Calories 104kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Malai Ladoo Recipe | Paneer Laddu Recipe appeared first on Sharmis Passions.

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

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

About Jangri

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

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

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

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

Jangri Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Jangri Step by step

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

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

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

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

5.Add rose essence and food color.

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

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

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

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

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

Enjoy!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I make jangri without food color?

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

2.Why my jangri is not soft?

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

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

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

4.Can I make jangri a day before serving?

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

5.Why my jangri lost shape in oil?

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

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

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

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Jangri Recipe | Jangiri Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 25 jangiris

Calories 36kcal

Author Sharmilee J

Ingredients

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

For the sugar syrup

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

Instructions

Making Jangri Batter:

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

Making Sugar Syrup:

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

Making Jangri:

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

Notes

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

Nutrition

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

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

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

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

About Milk Powder Gulab Jamun

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

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

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

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

Milk Powder Gulab Jamun Ingredients

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

Similar Recipes

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

How to make Milk Powder Jamun Step by Step

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

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

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

4.Then soaked rava, baking powder.

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

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

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

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

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

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

Garnish with any nuts of your choice.

Expert Tips

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

Serving and Storage

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

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

FAQS

1.Can I skip baking powder?

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

2.Why my jamuns cracked while frying?

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

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

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

4.Can I add cardamom?

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

5.How long can I store Gulab Jamun?

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

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

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

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Milk Powder Gulab Jamun Recipe

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

Course sweets

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 25 Jamuns

Calories 57kcal

Author Sharmilee J

Ingredients

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

For the sugar syrup

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

Instructions

Dough Making:

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

Making Sugar Syrup:

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

Jamun Making:

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

Notes

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

Nutrition

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

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

Learn to make Easy Motichoor Ladoo recipe with a detailed video tutorial and step by step photos. A failproof, beginner friendly recipe that guarantees soft, decadent, and delicious ladoos perfect for any festival or celebration. Soft, rich, and bursting with flavor of ghee and saffron, Motichoor Ladoo is one of the most popular and favorite...

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The post Easy Motichoor Ladoo appeared first on Cooking From Heart.

Learn how to make Instant Milk recipe with a detailed video tutorial and step by step photos. Quick, easy and irresistibly delicious milk sweet comes together in just 10 minutes - perfect for Diwali or any festive celebration! Diwali is here and it is my most favorite time of the year. I love making elaborate...

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The post Instant Milk Peda | Easy Peda appeared first on Cooking From Heart.

If you've been following my recipes, you know I love giving classic Indian sweets a simple, modern twist. Makhana Burfi is a perfect example! Soft, cardamom-and-rose infused, and effortlessly luxurious, this easy Indian dessert blends the nutty richness of kaju katli with the tropical sweetness of coconut burfi. The roasted makhana gives this burfi a […]

The post Makhana Cashew Burfi (Festive Sweet Made Easy!) appeared first on Ministry of Curry.

Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)

We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.

You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.

I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.

Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.

Why You’ll Love Chai Tiramisu

• quick, easy, moist, delicious cake soaked in flavorful milk chai
• rich, decadent cardamom cream that sets up with no freezer needed
• cocoa-chai sprinkle on top for extra flavor
• soy-free with gluten free or nut-free options

Continue reading: Chai Tiramisu Cake (Chaimisu!)

The post Chai Tiramisu Cake (Chaimisu!) appeared first on Vegan Richa.

If you are looking for unique Diwali Sweets Recipes this season, here are 45 dishes for you to choose from! From traditional Diwali mithais to fusion Indian desserts, this list has something for every mood and vibe 🪔

A special Diwali party means super special desserts. In fact, I’m thinking of a fabulous dessert table where you have a variety of desserts for guests to choose from – panna cotta, Indian mithais, cakes, cheesecakes etc.

Looking for more Diwali recipes? Also try my 35 Diwali Snack Recipes that will light up your Diwali Party, 60 Amazing Diwali Recipes for the busy cook and 16 Amazing Rice Recipes for Festive Dinners

And that’s exactly why I’ve put together this list. Most of these desserts are really easy to make, have flavours that aren’t common but still familiar and they look stunning on the table. Diwali sweets don’t have to be the same old anymore. Give them a unique twist this year for a more fun Diwali!

PS: All these recipes are EGGLESS!!

Indo – Fusion Festive Desserts

4.89 from 9 votes

Masala Chai Panna Cotta

Masala Chai Panna Cotta will be the perfect finish to a holiday dinner. Flavored with chai tea, whole spices like cinnamon, cloves, nutmeg and vanilla, its rich, creamy and really elegant. Make it for thanksgiving, Christmas, or even Diwali – this dessert leave your guests asking for seconds.

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Coconut Pudding With Pineapple Jelly

Creamy, coconut-y, fresh, and loaded with texture, this coconut pudding with pineapple jelly is the kind of dessert that no one can eat just one!

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5 from 2 votes

Paneer Chocolate Pudding

A rich and creamy chocolate pudding that's high in protein, easy to make, and sooo chocolate-y! Desserts really do not get better than this!

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5 from 1 vote

Roasted Figs with Cardamom Yogurt

Fresh figs roasted with honey and served with cardamom flavored yogurt. A simple, fresh dessert which looks like a million dollars.

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Festive Chocolate Rice Kheer (Pudding)

Super easy recipe for a festive chocolate rice kheer pudding made without condensed milk but still really creamy. Perfect for your Diwali dessert table or any other Indian festival. Actually you won’t need a reason to make this one!

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5 from 1 vote

Healthy Quinoa Apple Kheer

Healthy quinoa apple kheer is a low calorie Indian festival dessert, full of fiber and nutrition and a perfect way to celebrate Diwali or Dussehra with your family!

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Rasmalai Cake

An Indian fusion dessert that combines the gooey textures of tres leches cake and our favorite Indian mithai rasmalai – this is a dessert you need to try at least once!

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Indian Festive Desserts

Rasmalai Sandwich

This Rasmalai Sandwich is the crunchy, crispy, and healthy version of the Bengali rasmalai. This is a really simple recipe that comes together with just pantry staples and tastes like a party in your mouth ✨

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4 from 2 votes

Orange Makhana Pudding

Fresh and zesty meets the sweetness of milky pudding in this Orange Makhana Pudding. A super simple Diwali dessert that's sweet, creamy and citrus-y and looks gorgeous on the table!

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5 from 1 vote

Saffron Milk Pudding Bites

This Saffron Milk Pudding Bites has a fun creamy, jelly-like texture and a warm, cosy flavor. It's an easy-peasy mithai that smells and tastes of Diwali 🪔

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Rose Kacha Golla

This rose kacha golla is a super moist and delicious variant of the popular Bengali sweet, sandesh. It's floral notes and melt-in-mouth texture will make this your favorite Diwali mithai ✨

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5 from 1 vote

Orange Kalakand

A creamy, zesty, and super moist version of the popular Bengali sweet, Orange Kalakand is the perfect for the festive season ✨

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5 from 2 votes

Gajar ka Halwa

A delicious winter dessert where seasonal red carrots are simmered in milk and sugar till they turn into a fudgy consistency. Also called carrot pudding, it’s even more amazing when served with vanilla ice cream.

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5 from 4 votes

Kulfi 3 Ways

An amazing kulfi recipe that can be used as a base to make three kulfi flavours – kesar kulfi with badam pista, mango kulfi and malai kulfi

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5 from 4 votes

Instant Rabdi

Here's the short and sweet way to make delicious Instant Rabdi! I’m showing you how to cut the time to make rabri in half with some paneer and condensed milk.

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5 from 4 votes

Homemade Jalebi – Thin and Crispy

Thin and crispy jalebis are everyone’s undoing. Make them at home now with easy step by step instructions that’ll give you the best homemade jalebis every single time. Perfect for festivals like Diwali and Holi when you want a feast that doesn’t take ages to make.

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5 from 3 votes

Coconut Barfi

Coconut Barfi is one of the easiest Indian desserts that only need 5 ingredients and 30 minutes. Who would've thought making mithai at home would be so easy!

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5 from 4 votes

Rice Kheer

This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is. Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!

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Gulab Phirni Recipe / Rose flavored Rice Pudding

Rich rice pudding or phirni flavored with rose petals for that perfect make ahead dessert to wow your guests with.

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5 from 2 votes

Jaggery Mawa Cake

This Parsi bakery style Mawa Cake is a rich, indulgent dessert, scented with cardamom and topped with almond slices. Moist, luxurious and festive!

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Puran Poli

Puran Poli is a sweet, stuffed flatbread thats popular all over India. The key is to make a very soft dough so that the final parathas are really soft and pliable.

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5 from 2 votes

Sooji Halwa

This dessert made of semolina is my mum's recipe which has a very caramel and nutty note that just makes it absolutely delectable.

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5 from 1 vote

Malpua

Crispy malpuas in a sweet syrup is the ideal dessert for Holi! My recipe helps you make almost an instant version of this famous Indian sweet!

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International Festive Desserts

Mango Sago

Creamy, fruity, tropical, and loaded with texture, this mango sago is THE ultimate summer dessert. The best part? It's insanely easy to make and calls for minimal ingredients!

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Air Fryer Strawberry Muffins

Soft, fluffy and moist, these air fryer strawberry muffins are super quick and easy and make for the best homemade seasonal treat!

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Healthy Chocobar | Homemade Chocobar Ice Cream

A sweet treat that's actually good for you – this healthy chocobar ice cream is creamy, nutty, chocolate-y, and made with the most clean, wholesome ingredients!

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5 from 4 votes

Classic Vanilla Panna Cotta

This classic vanilla panna cotta recipe is an elegant and easy dessert. Most people think panna cotta will have a lengthy process because the results are so amazing, but this needs five simple ingredients and twenty minutes to put together. Make sure to use the best quality gelatin for great results.

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5 from 14 votes

Eggless Lemon Cake

Tart and sweet, this eggless lemon cake is the perfect blend of both! Really soft and moist, this recipe is a keeper.

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5 from 2 votes

Classic Cassata Upgraded with a Cheesecake Layer

Cassata is so easy to make at home. I'm showing you to make it, customize it and add a layer of cheesecake because cheesecake makes everything better! This is better than store bought cassata ice cream and you won't believe how easy it is.

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4.70 from 10 votes

Vegan Coconut Caramel Custard

A delicious recipe for coconut caramel custard that's vegan and made on the stovetop in a steamer. It's a stunning dessert that's light and creamy.

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5 from 8 votes

Eggless Pineapple Mousse Recipe

Easy eggless pineapple mousse is a delicious, make ahead dessert that will be a crowd pleaser! With minimum prep, these pineapple mousse cups are ready in minutes and have a gorgeous creamy texture.

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4.34 from 3 votes

5 Ingredient White and Dark Chocolate Rose Pistachio Bark

White and Dark Chocolate Rose Pistachio Bark looks beautiful and complicated but takes a total of 5 ingredients, 20 minutes and 5 steps to make. Also perfect for homemade gifting!

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5 from 2 votes

Eggless Chocolate Pudding Cake

Self saucing eggless chocolate pudding cake has a crinkly top, a moist cakey texture and a pool of chocolate sauce. Made very quickly in the microwave, truly decadent, we love serving this with vanilla ice cream on top!

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4.88 from 8 votes

Eggless Chocolate Mousse

Light and Airy this eggless chocolate mousse just needs five ingredients and fifteen minutes from start to finish. Its a quick dessert that'll satisfy all those cravings!

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Lavender White Chocolate Truffles

Lavender white chocolate truffles are fragrant, creamy white chocolate bites that are perfect for the festive season and holidays! Use them to serve as mini desserts, or for gifting.

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4.88 from 8 votes

No Bake Strawberry Cheesecake Jars

No Bake Strawberry Cheesecake Jars are creamy, made with fresh strawberries and have a creamy, mousse like texture that’s absolutely delicious! Make these for valentines day or take them to a picnic because these are so easily transportable, or just serve these individual cheesecake jars at a party.

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2 from 1 vote

Simple Eggless Wholewheat Carrot Cake

This is a simple recipe for eggless, whole wheat carrot cake which is soft, moist and fluffy! Easy to make at home, and perfect as a dessert or tea time snack!

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5 from 2 votes

Mango Panna Cotta

Mango Panna Cotta is a gorgeous two-layered dessert that'll wow everybody. It's the perfect cold, summer dessert. This dessert is so versatile because the mango layer can be replaced with berries, kiwis and many other fruits

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8 ingredient Passion Fruit Cheesecake Jars

Extremely easy recipe for Passion Fruit flavored single serving cheesecake in a jar which uses only 8 ingredients, are portable and look beautiful at parties.

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5 from 2 votes

Air Fryer Sponge Cake | Eggless Vanilla Cake

A simple 7-ingredient recipe that produces a moist, soft Air Fryer Sponge Cake that's delicious on its own and can be made in the air fryer.

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5 from 20 votes

One-Bowl Chocolate Cake

This one-bowl chocolate cake uses everyday ingredients and stays moist for days!

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5 from 1 vote

Strawberry Mousse

This simple 3 ingredient strawberry mousse is an elegant dessert that comes together in less than 30 minutes.

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Eggless churros

These eggless churros are a total flavor and texture delight! Made from simple ingredients in under 30 minutes, this is a delicious and fun dessert you just need to try!

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5 from 2 votes

Paneer Chocolate Pudding

A rich and creamy chocolate pudding that's high in protein, easy to make, and sooo chocolate-y! Desserts really do not get better than this!

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I promise you, all these Diwali dessert recipes will surely take your festivities a notch higher. But be sure to make extras because it all disappears really fast!

I would love to see your Diwali party tables so don’t forget to share pictures over on my IG @my_foodstory.

The post 45 Diwali Sweets Recipes that are unique! appeared first on My Food Story.