Sweets
Honey Almond Balls/ Laddoo
Honey Almond Balls/ Laddoo are gluten free , no cook, no sugar balls, healthy balls made using only three ingredients .The balls are made by mixing almond meal (powdered almonds) with honey and good fat like nut butter or coconut oil or ghee and shaping them into round balls. They are a healthy treat and can be enjoyed by everyone at home any time guilt free. A very healthy treat to pack for kids lunch box too. They can be a perfect sweet to make and gift to your loved ones during festivals.
Different healthy / no cooking treat on the blog:
Wheat Bix Cranberry Peanut Butter Choco Chips Balls
Date Nut Cacao Coconut Energy Bar
Friends do try the recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Honey Almond Balls/ Laddoo
Honey Almond Balls/ Laddoo are gluten free , no cook, no sugar balls, healthy balls made using only three ingredients .The balls are made by mixing almond meal (powdered almonds) with honey and good fat like nut butter or coconut oil or ghee and shaping them into round balls. They are a healthy treat and can be enjoyed by everyone at home any time guilt free. A very healthy treat to pack for kids lunch box too. They can be a perfect sweet to make and gift to your loved ones during festivals.
Servings: 12 small laddoo
Calories: 69kcal
Equipment
- bowl
- spoon
- plate
Ingredients
- 1 cup almond meal powdered almonds
- 1.5 tbsp honey or little more if needed to adjust sweetness
- 1 tbsp nut butter or coconut oil or ghee ( I had used mixed nut butter you can also used almond butter or cashew butter)
Instructions
- In a mixing bowl take almond meal, honey and nut butter. Mix all together and shape into smooth round balls with the help of your palms.
- The honey almond balls / laddoo are ready to serve or store in an airtight container at room temperature for 5-6 days or refrigerate for 15 days.
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling)
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling) are the steamed dumplings made by filling the sweet coconut jaggery mixture into rice flour dough. The rice dough is soft outside and coconut jaggery mixture is juicy inside. The gluten free modak are Lord Ganesha’s favorite dish and are made of the first day of Ganpati festival as prasadam or offering to the Lord.
Ukadiche in Marathi means steamed. Hence the modak are cooked by steaming them. I have shown two ways to shape modak – with and without mold.
I personally found shaping modak easier with mold.
Modak can be even made by deep frying. I had shared the recipe of the fried modak earlier on the blog.
Besides these different recipe of laddoos and modak on blog to make during Ganesh festival are as follows:
Milk Powder Chocolate Modak /Chocolate Fudge
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Healthy Ragi Oat Churma Laddoo
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo
Friends do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling)
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling) are the steamed dumplings made by filling the sweet coconut jaggery mixture into rice flour dough. The rice dough is soft outside and coconut jaggery mixture is juicy inside. The gluten free modak are Lord Ganesha's favorite dish and are made of the first day of Ganpati festival as prasadam or offering to the Lord.
Servings: 18 modak
Calories: 202kcal
Equipment
- heavy bottom pot
- spoon
- mixing bowl with lid
- steamer or big heavy bottom pot with lid
- perforated plate
- stand
- butter paper
- plate
Ingredients
Coconut jaggery filling
- 2 cup desiccated coconut or fresh coconut, grated
- 1 cup water do not use if using fresh coconut
- 1 cup jaggery grated
- 1 tsp cardamom powder
- 1 tsp ghee clarified butter
Rice flour covering
- 2 cup rice flour fine, chawal atta
- 2 cup water
- 1/2 tsp salt
- 1 tsp ghee clarified butter
- 1/2 cup almond powdered or any nuts of your choice (optional)
Instructions
Coconut jaggery filling
- Take desiccated coconut in a pan. Roast it for a minute on medium heat.
- Add grated jaggery in it.
- Mix well on medium heat.
- Add water and cook on medium heat till jaggery melts.
- After 7-8 minutes, the jaggery will melt and the water will be absorbed well. The mixture will looks juicy. Add cardamom powder and powdered almonds (or any powdered nuts of your choice) to it. Adding nuts is optional.
- Mix well. Add ghee. Mix well.
- Remove from heat. Press and see if the mixture is pressed well and is sticky then it is done. (Do not over cook or else jaggery will cook more and harden the coconut).
- Remove in the plate the let it cool.
- Make equal balls from it. Keep aside. (You can cook the stuffing previous day and refrigerate in an airtight container).
Rice flour covering
- Put water to boil in a heavy bottom pan on high heat.
- Once the water comes to boil add salt.
- Add ghee.
- Bring water to boil.
- Switch off the heat. Add the rice flour.
- Mix well with spoon. Remove from the heat . Cover and keep aside for 5 minutes.
- After 5 minutes, remove the lid and mix well.
- Transfer the hot flour mixture in the mixing bowl or flat plate. Mix well with spoon till the mixture comes to lukewarm temperature.
- Now wet your hands and start to knead into a smooth and soft dough. Wet hands will help to handle the hot mixture.
- Knead the dough for 5-6 minutes till it smoothens and is soft. Cover and keep aside for 20 minutes to rest.
Shaping and steaming modak
- Shaping with mold- I found this method easy as comapared to shape without mold with hands. Grease the mold nicely with melted ghee.
- Take a table tennis ball size ball and smoothen it. Apply little water if needed to smoothen it.
- Now flatten it and roll it into 3-4 cm thick circle of 5 mm.
- Put gently the rolled circle into the mold. Press it gently. The circle should be kept thick.
- Now take one portion of the prepared filling and make ball of it. Press it gently on the dough in the mold. Press it.
- Now fold the edges on the top and take some more dough if needed and cover the top surface as shown. Smoothen it.
- Invert the mold and gently tap. The modak will be removed. Put it in a greased plate and similarly make remaining modak. Grease the mold everytime you shape the modak.
- Shaping without mold using hands: Take a table tennis ball size ball and smoothen it. Apply little water if needed to smoothen it. Now flatten it and roll it into 3-4 cm of around 3mm thickness.
- Start creating pleats with your index finger and thumb. Pinch the ends and make pleats as shown.
- Now take one portion of the prepared filling and make ball of it. Press it gently .
- Gently bring all the edges of pleat together. Close the top by pinching and making it pointed. Similarly make the with remaining dough. (I found shaping modak with mold easier than hands).
- Now put the perforated plate with stand in a heavy bottom pot or steamer. Place baking paper on it or banana leaves. Put modak on it and place such a way that there is enough room between two modaks).
- Cover and steam for 15 minutes on high heat.
- In the mean while heat ghee in a small bowl and add saffron strands in it. Mix well.
- Carefully remove steamed modak in a serving plate. I had used flat splatula to lift the modak and transfer it to plate.
- Pour heated ghee with saffron on it and offer to God and serve. Similarly cook the remaining modak.
- The ukadiche modak (Steamed Rice dumplings with sweet coconut filling) is ready. Serve hot modak with ghee.
- Offer the steamed modak to Bappa!! The filling of the modak looks so juicy. (The modak can be refrigerated for 3-4 days, Thaw it and steam it before serving or microwave for 10 seconds before serving).
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 94mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Adadiya Pak With Jaggery (Black Gram Fudge)
Adadiya Pak With Jaggery (Black Gram Fudge) is a traditional, protein rich , gluten free , sweet made in Gujarat (Kathiyawad) during winters. The equal portion of urad dal and ghee is roasted till golden. Edible gum, spices like ganthoda, dry ginger, nutmeg, cardamom are added to give warmth to the body. Coconut and nuts are added to make the sweet more nutritious. Jaggery equal to the flour is added as a sweetener and the mixture is then set and cut into pieces and served .
Adadiya pak is made during winters. The spices in it keeps gives you warmth. Urad dal is protein rich , and nuts add the nutritional value to the dish. The adadiya pak can be made with sugar syrup or jaggery. I prefer jaggery as it is healthy option and also easy to make.
The process of dhabo devo (to set the flour with ghee and milk mixture and then sifting it to give a coarse texture) is very important. It gives a nice coarse and grainy texture to the dish. The adadiya pak will not stick to your mouth with this process.
The ratio of flour :ghee: jaggery is equal.
Friends please do try this healthy recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Adadiya Pak With Jaggery (Black Gram Fudge)
Adadiya Pak With Jaggery (Black Gram Fudge) is a traditional, protein rich , gluten free , sweet made in Gujarat (Kathiyawad) during winters. The equal portion of urad dal and ghee is roasted till golden. Edible gum, spices like ganthoda, dry ginger, nutmeg, cardamom are added to give warmth to the body. Coconut and nuts are added to make the sweet more nutritious. Jaggery equal to the flour is added as a sweetner and the mixture is then set and cut into pieces and served .
Servings: 50 pieces
Calories: 204kcal
Equipment
- bowl
- sieve
- flat plate
- heavy bottom pan
- spatula
- grinder
- knife
- big tray or deep flat plate
- spoon
Ingredients
Dhabo devo (making coarse urad flour texture)
- 500 g urad flour around 3 cup , split black gram flour
- 4 tbsp ghee melted, clarified butter
- 4 tbsp milk
Making adadiya pak
- 500 g ghee melted, clarified butter , around 3 cups
- 500 g jaggery grated, I had used natural jaggery, around 3 cups
- 1 cup desiccated coconut
- 100 g edible gum
- 1/4 cup almond powdered
- 1/4 cup cashew nut powdered
- 1/4 cup walnut powdered
- 1/4 cup pistachio powdered
- 2 tbsp ganthoda
- 2 tsp dry ginger powder soonth
- 2 tsp cardamom powder elaichi
- 1 tsp mixed spice or cinnamon
- 1 tsp nutmeg powder jaiphal
- 2 tbsp almond sliced
- 2 tbsp cashew nut sliced
- 2 tbsp pistachio sliced
Instructions
Dhabo devo (making coarse urad flour texture)
- Take melted ghee in a bowl.
- Add milk to it.
- Mix well.
- Add the ghee milk mixture to the urad dal flour.
- Mix well.
- Rub between the palms so that the flour resembles like bread crumbs.
- Press the mixture with palms and cover and keep it aside for 30 minutes. (This process is known as "dhabo devo'". It helps to make flour crumbly and coarse).
- After 30 minutes take a big hole sieve as shown. Put the pressed mixture into the sieve and break down the big lumps with your hands and sieve the mixture by pressing in between. (For making it easier you can also grind the mixture into a mixture grinder).
- The sieved mixture will look grainy and coarse as shown.
Making adadiya pak
- Put the edible gum into a mixture jar.
- Grind it to a coarse powder. Keep aside.
- In a big heavy bottom pan, heat the melted ghee on medium heat.
- Add the sieved urad flour into it.
- Mix and cook in medium heat for 7-8 minutes.
- After 7-8 minutes the mixture will start becoming light and bubbly.
- Add the crushed edible gum into it. (Usually in many recipes the gum is deep fried first in the hot ghee and then crushed). I am adding the crushed edible gum into the hot flour and ghee mixture. The gum will cook in the heat and become crunchy.
- Mix well and cook on medium heat further stirring in between.
- After 20 minutes, the mixture has become very light and starting getting golden. Cook further on medium heat stirring continuously.
- After 30 minutes of cooking on medium heat, the mixture has become nice brown in colour. The gum is also cooked and mixture looks grainy.
- Add 2-3 tbsp of water one tbsp at a time.
- As you add water the mixture will rise. Stir and cook on medium heat.
- Now add powdered dry nuts (almonds, cashew nut, walnut, pistachio) , desiccated coconut. Mix well.
- The mixture will thicken. Cook for couple of minutes on medium heat. Add spices – ganthoda powder, dry ginger powder, nutmeg powder, mixed spice powder, cardamom powder.
- Mix everything well.
- Cook for further 10 minutes on medium heat or till the ghee comes out and releases from the side as shown.
- Remove the vessel from the heat and let it cool for 2-3 minutes. Now add the grated jaggery.
- Mix well. The jaggery will melt.
- And mixture will come together.
- Pour the mixture on the greased tray or deep plate. Spread it evenly and smoothen the surface with a greased flat bowl as shown.
- The mixture is spreaded and smoothened well.
- Spread the sliced nuts over the spreaded mixture. Press it with a bowl. Keep it aside for 4-5 hours to set.
- After the mixture is set cut into pieces as per your choice with a sharp knife.
- I had also kept some mixture aside and shaped them like small mountains the traditional way.
- Garnish with sliced cashew nut. Let it set for 4-5 hours .
- The healthy adadiya with jaggery are ready to serve.
- Enjoy the adadiya pak with jaggery as a breakfast with a cup of hot milk or tea or can be enjoyed as a sweet treat with lunch or dinner everyday in winters. Store the adadiya pak at room temperature in an airtight container for a month and regulary have one piece to keep you warm in winters.
Nutrition
Calories: 204kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 3mg | Potassium: 42mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Kesar Badam Puri / Saffron Almond Cookie
Kesar Badam Puri / Saffron Almond Cookie is a gluten free, flourless, eggless , easy to make sweet made with powdered almonds, milk, cardamom and saffron. Saffron gives nice flavor and bright colour to the puri. The puri can be made and stored in the air tight container for 8-10 days . Enjoy it any time of the day!!
I had shared with you all earlier on the blog the recipe of the Kaju Badam Puri (Gluten Free Cashewnut Almond Cookies) . The recipe showed the detailed steps of making almond meal or powdered almonds at home by blanching, peeling , drying and crushing them. I have used store brought almond meal for the recipe I am sharing today. You can however make at home followi ng the previous recipe shared.
The thumb rule is use half quantity of powdered sugar to whatever amount of powdered almonds you use . Add milk gradually to knead into a stiff dough then.
Friends I had made this recipe for the Janmashthami festival and my family loved it. Please do try it and share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Kesar Badam Puri / Saffron Almond Cookie
Kesar Badam Puri / Saffron Almond Cookie is a gluten free, flourless, eggless , easy to make sweet made with powdered almonds, milk, cardamom and saffron. Saffron gives nice flavor and bright colour to the puri. The puri can be made and stored in the air tight container for 8-10 days . Enjoy it any time of the day!!
Servings: 35 cookie
Calories: 79kcal
Equipment
- flat big plate or dish for kneading
- spoon
- butter paper x 4
- rolling pin
- Baking tray
- cookie cutter or anything to cut round 1 big and another small in size
- spatula
Ingredients
- 3 cup almond meal I had used store brought almond meal . You can make at home by soaking almonds in warm water. Remove the skin. Dry them thoroughly with kitchen towel. Then crush them with mixer grinder. You can see detail steps of it in the recipe of kaju badam puri that I had shared earlier on the blog.
- 1.5 cup powdered sugar I had used raw sugar
- 2 tbsp warm milk Use a little more if you need.
- 2 tsp saffron
- 1 tbsp ghee
- 2 tsp cardamom powder elaichi
Instructions
- Take warm milk and add saffron to it. Mix it well. In a mixing plate add almond meal, powdered sugar, cardamom powder .
- Mix the dry ingredients well . Add the saffron milk in it. Start to knead into a stiff dough. Add a little milk more if needed. (To make vegan add almond milk in place of regular milk ).
- The dough is kneaded. Apply ghee. (To make vegan add coconut oil in place of ghee).
- Smoothen the dough. Divide into 4 parts.
- Take one part and roll into a ball. Place on a butter paper and flatten it. (You can also use greased plastic sheet in place of butter paper) .
- Put other butter paper over it and roll it to 5 mm thickness with a rolling pin. With the help of cutter, cut into different shapes as per your choice. I had used round cookie cutter of 3 cm diameter . With the help of small cutter cut the left over part.
- Place the cut puris / cookies on the baking tray lined with butter paper.
- Bake in pre heated oven at 180 C for 5 minutes. Remove the tray and let puris/ cookies cool for 5-8 minutes. This is very important as the puri will flip well without breaking. Gently flip the puri on the other side with the help of spatula. Put again in the oven and bake for 5 more minutes. Do not over cook or else they will become chewy and hard. The puri will be soft. Cool it completely. They will become firm on cooling. Serve the puri or store in an airtight container for 8-10 days at room temperature or refrigerate for 20-25 days.
- Kesar Badam Puri / Saffron Almond Cookie are ready to serve. They are very yummy.
Nutrition
Calories: 79kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk is a variation to the popular Rasmalai – a traditional Indian sweet from the state of Bengal. Here the soft cottage cheese (chenna) is shaped into small grape size balls (angur) instead of disc like in rasmalai . It is then first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The anguri rabri is a popular gluten free Indian sweet in and is served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, or Holi.
Grape is known as angur in Hindi. Since the chenna balls in the recipe are shaped into grape size , the name is angur rabdi.
The method of making anguri rabdi is very similar to rasmalai. Here the chenna is shaped into small balls in place of disc.
If you want saffron flavored anguri rabdi then add saffron while kneading chenna and also add more saffron while thickening milk to give a nice bright yellow colour.
I had made this recipe for the festival of Janmasthami 2021 and everyone in my house loved it.
I had shape the chenna balls around 1/2 inch diameter size and then cooked. However you can shape them more small grape size as per your choice and convenience of cooking. The balls will double in size after cooking so be careful not to shape them big before cooking.
The soft juicy chenna / cottage cheese balls are perfectly soaked in the flavored milk and every bit of it tastes divine. The anguri rabdi is best when served chilled.
I had already shared the recipe of making rasmalai earlier on the blog.
Friends do try this recipe and please share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk is a variation to the popular Rasmalai – a traditional Indian sweet from the state of Bengal. Here the soft cottage cheese (chenna) is shaped into small grape size balls (angur) instead of disc like in rasmalai . It is then first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The anguri rabri is a popular gluten free Indian sweet in and is served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, or Holi.
Servings: 14 people
Calories: 353kcal
Equipment
- heavy bottom pan x 2 (one with lid)
- spatula
- strainer
- bowl
- cotton cloth
- spoon
- flat mixing plate
- plate
- slotted spoon
Ingredients
To make chenna, knead and make round balls (angur)
- 2 l full fat milk
- 2.5 tbsp lemon juice
- 2 tsp cornflour an extra tsp if needed
- 4 cup water
- oil to grease the palms while makin round angur or balls from chenna
Making Sugar Syrup and soaking chenna round balls (angur)
- 2 l water
- 2 cup sugar I have used raw sugar. It makes the chenna disc brownish in colour. (for bright colour use white sugar)
- 5 cardamom pods
Making Flavored Milk and soaking prepared chenna round balls (angur)
- 2 l full fat milk
- 3/4 cup sugar I have used raw sugar. You can use white sugar and adjust the amount of sugar as per the sweetness desired.
- 1 tsp cardamom powder elaichi
- 1/4 tsp saffron strands kesar
- 2 tbsp almonds sliced to garnish
- 2 tbsp pistachio slices to garnish
- 2 tbsp cashew nut sliced to garnish
- saffron strands to garnish, (optional)
- rose petals to garnish, (optional)
Instructions
To make chenna, knead and make round grape size balls (angur) – I could make around 42 angur of small 1/2 inch diameter ball size. you could make around 60 angur if you make small grape size balls from chenna.
- Put 1/4 cup of water in a heavy bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- After 7-8 minutes milk will come to a boil.
- Remove the pot from the heat and keep aside for a couple of minutes. Then gradually add lemon juice to it and mix.
- The milk has start to curdled. Add little more lemon juice.
- Wait for further 5 minutes till the entire milk is curdled well..
- Now place the soft cotton cloth or muslin cloth on the strainer in a bowl. Drain the curdled milk in it. Keep aside the strained liquid. It is whey and is very nutritious. Use it to knead the dough, or make soup, kadhi or dal. Put the strainer with cheese cloth in another bowl and pour 2-3 cup of fresh water on it to remove the sourness of the lemon.
- Spread with hands and wash with the fresh water.
- Now brings the edges of the cloth together and squeeze out the excess liquid from it. Squeeze tightly and place on the strainer with the bowl and keep it aside for 30 minutes to remove the excess liquid. (In the meantime prepare sugar syrup as shown below in the instructions).
- After 30 minutes, open the cloth, the excess liquid is removed and chenna is ready.
- Remove the chenna in a flat plate and crumble it with hands
- Now with the help of your palm press and knead the chenna for 10 minutes till it is smooth.
- Add cornflour. Mix well and knead it till the everything is mixed well.
- The kneaded chenna will come together and looks like dough.
- Now grease your palms with oil or ghee . (I found oil for easy option to roll and smoothen the balls). Divide the dough into very small portions and roll into 1/2 inch diameter balls . I could make around 42 of them with this size. If you roll into smaller grape size then you could make around 60-65 of them. The balls will rise and become double in size after cooking in sugar syrup so shape accordingly. Also the balls should be crack free and rolled very smooth. Make all the balls and keep it ready.
Making Sugar Syrup and soaking chenna round balls (angur)
- Take sugar, cardamom pods, and water in a heavy bottom pot. Mix well.
- Keep on high heat to boil. Stir in between.
- The mixture will start to boil after 7-8 minutes. Let it boil for further 10 minutes. The sugar syrup is ready.
- Now put the prepared balls (angur ) one by one gently into it. (If your pot is small then cook the balls in two batches).
- Cover and cook for 15 -20 minutes on high heat or till the balls are doubled in size and cooked properly.
- After 15 – 20 minutes , the balls are doubled in size and cooked well.
- They are look cooked, double in size and spongy. (Since I have used raw sugar,the colour of the cooked balls in brownish and not pure white. If you want white colour then use white sugar to make sugar syrup. However raw sugar is a much better option towards the refined white sugar if colour is not a problem). Cover the balls in the syrup and keep aside for 2-3 hours. They will absorb the sugar syrup. We can cook the milk or rabri till the angur or balls are soaking in the syrup.
Making Flavored Milk and soaking prepared chenna round balls (angur)
- Put water in a heavy and broad bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- The milk will come to a boil after 7-8 minutes. Now put the heat to high and boil the milk stirring in between. Mix well and boil the milk for 10 minutes on high heat stirring in between.
- Scrape the cream on the edges of the vessel in between with the spatula. Boil the milk further for 5 minutes on high heat. Add saffron in it.
- Once the milk is boiled and reduced to half add sugar. (I have added raw sugar. You can add white sugar and also adjust the amount of sugar as per your taste).
- Add cardamom powder . Mix well. Boil for 5 minutes more on high heat stirring the milk and scraping the cream in between. Switch off the heat.
- The flavored thickened milk (rabri) for anguri rabri is ready. Keep it aside to cool. Stir with a spoon to avoid the formation of the layer of the cream on it. Cool the milk completely. Keep it in fridge for 2-3 hours to chill.
- Take the soaked angur or balls. Remove one from the syrup. Squeeze out the excess syrup from it by pressing between the fingers . Press gently to prevent from breaking. Put in a plate. Similarly remove syrup from the remaining balls.
- Arrange the squeezed balls in a deep tray or plate.
- Pour the chilled thickened milk or rabri on them. Mix gently so that all the balls are soaked in the milk. Refrigerate further for 3-4 hours so that the balls are soaked and absorb the milk well. The anguri rabri is ready to serve.
- Gently remove the angur (balls) in a serving bowl and pour the thickened milk (rabri) over them. Garnish with chopped almonds, pistachio, cashew nuts, saffron, rose petals and serve chilled. Enjoy the anguri rabri refrigerated for 3-4 days in the air tight container.
- Enjoy anguri rabri as chilled dessert after food or serve it as a sweet in your thali with roti, subji, dal, rice and salad.
Nutrition
Calories: 353kcal | Carbohydrates: 55g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 134mg | Potassium: 421mg | Fiber: 1g | Sugar: 54g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 1mg
Ghewar (3 Ways – With Powdered Sugar, Sugar Syrup, Rabri)
Ghewar is a traditional Rajasthani deep fried disc shaped dessert served with sugar syrup or rabri. It is not only made made in festivals falling in the month of Shravan such as Teej, Janmashthami, or Rakshabhandan b but can be enjoyed in other festivals such as Holi or Diwali . The ghewar disc is made of flour, ghee , milk and water is deep fried in hot oil /ghee in a way that it gives honey comb texture to it. These deep fried honey comb discs are then soaked in sugar syrup and served with nuts topped on it. It can be also served with thickened flavored milk (rabri) or can be enjoyed by sprinkling just powdered sugar and nuts on it straight from the oil. The process of making ghewar is very exciting and all the efforts are worth as the dessert tastes divine and is full of flavors. I bet you will want more.
My friend (Neelam Singh) appreciates my cooking always and she was talking about Ghewar when we met recently.
She told and requested that it would be quiet easy for me to make it and that I should make it sometime. I explained her that the process of making ghewar is tricky and time consuming. When I returned home I thought on it and accepted this challenge and fulfill her request and made the ghewar. Ghewar is usually associated with the festivals such as Teej, Rakshabandhan or Janmashthami that fall in the month of Shravan.
So then with full spirit I made it for the Janmasthami festival and the ghewar came out so lovely and everyone loved the flavor of it in my house.
I am sharing with you the detailed recipe of making ghewar, making sugar syrup , basundi below. Follow all the steps and tricks shown and the ghewar will come out wonderful and easy to make.
I enjoyed making it to the fullest and making ghewar seemed easy to me at home.
I had shared ghewar to serve in three ways:
GHEWAR WITH POWDERED SUGAR STRAIGHT FROM THE OIL
GHEWAR WITH SUGAR SYRUP AND NUTS:
GHEWAR WITH RABRI AND NUTS
Few tricks:
The ghee should be solidified well. Always run the mixer on low speed while mixing ghee or mixing flour.
Always use chilled milk and water to make batter and after the batter is made keep it chilled by refrigerating it or keep on an ice bath.
The batter made should be thin and running like butter milk.
A deep pot half filled with oil or ghee should be used and make sure the temperature of oil of ghee is hot when deep frying.
Always put batter in thin stream in very little quantity from a height. Once the bubbles settle pour the remaining batter. This way the honey comb of net like texture will be achieved. For beginners use a sauce bottle to drop the batter in oil.
Follow this few tips and you will make the wonderful ghewar.
Friends do try this recipe and share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Ghewar (3 ways – with powdered sugar, sugar syrup, rabri)
Ghewar is a traditional Rajasthani deep fried disc shaped dessert served with sugar syrup or rabri. It is not only made made in festivals falling in the month of Shravan such as Teej, Janmashthami, or Rakshabhandan b but can be enjoyed in other festivals such as Holi or Diwali . The ghewar disc is made of flour, ghee , milk and water is deep fried in hot oil /ghee in a way that it gives honey comb texture to it. These deep fried honey comb discs are then soaked in sugar syrup and served with nuts topped on it. It can be also served with thickened flavored milk (rabri) or can be enjoyed by sprinkling just powdered sugar and nuts on it straight from the oil. The process of making ghewar is very exciting and all the efforts are worth as the dessert tastes divine and is full of flavors. I bet you will want more.
Servings: 10 GHEWAR
Calories: 404kcal
Equipment
- bowl x 1
- mixer jar
- spatula
- big bowl x 1
- plate
- perforated plate
- pot around 15 cm diameter for deep frying
- pot for making sugar syrup
- spoon
- pot for making rabri
- spoon
- sauce bottle
Ingredients
Ghewar Batter and deep frying ghewar
- 2 cup all purpose flour maida
- 2 tsp chick pea flour besan
- 1/2 cup ghee melted
- 6 ice cubes for making batter and then some more extra to keep the batter cool.
- 1 cup milk chilled straight from the fridge
- 3 cup water chilled straight from the fridge, and little more if needed to adjust the consistency of the batter
- oil for deep frying. You use ghee too.
Sugar Syrup
- 1 cup sugar I had used raw sugar
- 1/4 cup water
- 1 tsp cardamom powder elaichi
- 1 tsp saffron strands kesar
- 1/2 tsp lemon juice
Rabri
- 1 l full fat milk
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp saffron strands kesar
- 1/2 tsp cardamom powder elaichi
- 1/2 cup milk powder optional
Assembling Ghevar
- 2 tbsp almonds slivered
- 2 tbsp cashew nut chopped
- 2 tbsp pistachio chopped
- few saffron strands to garnish
- few dry rose petals to garnish
Instructions
Ghewar Batter and deep frying ghewar
- Take melted ghee.
- In a mixer jar add melted ghee and 5-6 ice cubes.
- Pulse the mixer 2-3 times slowly. The ghee will solidify. Do not run the mixer on high speed or else the ghee will curdle.
- The ghee is solidified. (This process is vert important to get crisp and melt in mouth texture of the ghewar). Scrap ghee from the sides with spatula.
- Add 1/2 cup some milk and pulse till everything is mixed.
- Add remaining milk and pulse again. Again do not run the mixer on high speed.
- Gradually add 1/4 cup all purpose flour mixture and run mixer on low speed to mix flour well.
- It will look like paste.
- Add a cup of chilled water. Again run mixer on slow speed. Add again 1/4 cup of flour and pulse the mixer. Add again water and mix. Similarly do with other 1/4 cup of flour and water.
- Add remaining flour mixture. Add chick pea flour . Add 1 cup of water and run the mixture.
- Blend well now. The batter should be lump free as shown.
- Add remaining chilled water if needed and blend everything well. Since the ghee will solidify it is good to scrap the edges of the mixer jar in between while blending the mixture. The batter should be runny, lump free and thin consistency as shown. It should look like buttermilk consistency. When you drop the thin batter from height into hot oil it will help to create that net like or honey comb like texture of the ghewar.
- Remove the batter in the bowl. Put it on the ice packs or put the the bowl in another big bowl filled with ice cubes.
- Add lemon juice and mix well.
- Keep the batter chilled. It is very important to keep the batter chilled. When not using it is better to keep the batter refrigerated.
- It is good to use the sauce bottle to drop the batter when you are making ghewar for the first time. It helps in the dropping the batter as needed to make the ghewar and is less risky while working with the hot oil. I had filled the batter in the sauce bottle and kept it refrigerated till the oil was getting heated.
- Put the oil to heat on medium to high heat in the deep pot. The pot should be half filled with oil. It is highly recommended to use deep pot while frying the ghewar to avoid the oil from spilling out of the vessel.
- Check by dropping some batter to see if the oil is heated well.
- With the help of the bottle drop very little batter into the hot oil on medium to high heat. The batter will scatter in drops and start moving towards the edges of the pan. The oil will be bubbly. The bubble will settle down in 10 seconds. (if you do not want to use sauce bottle then remove some chilled batter in a bowl around 2 laddles and then pour in a stream slowly with the help of laddle. Keep the laddle on the height from oil and be careful).
- Now again drop very little batter with the bottle in the center. (Do not drop more batter or else the hot oil will rise and overflow the pot).
- Again once the bubble settle down drop some more batter in the center. The hole will start to form as the batter scatters to the edges. Or Put the butter knife or back of the spoon in the center and move the batter towards the edges.
- Put some more batter this ways 7-8 times till a nice thick ring is formed. Keep the remaining batter in the fridge.
- Once the ring is golden as shown, run the knife over the edges of the pan and loosen the edges of the ghewar.
- With the help of butter knife or wooden skewer insert push gently the ghewar in the oil so that the top surface is fried well in the oil. You can bring the heat to medium while doing this.
- Gently put the butter knife in the center hole of the ghewar and lift it up from the oil. Let the excess oil drip back in the pot. Keep the ghewar for 2 minutes this way. You can now increase back the heat so that the oil is heated up again and ready for the next batch of ghewar to be deep fried. Remove the ghewar and put on the perforated plate or round hole ring or sieve placed on the plate so that the extra oil is dripped and collected in the plate below.
- Similarly deep fry the remaining ghewar. Stack them on each other after some time. I could make around 10 ghewar with this quantity of batter deep fried in a 15 cm pot diameter. After deep frying 5-6 ghewar you may notice the quantity of the oil is reduced you can add some more oil and wait to deep fry till it gets heated up. The flour will settle at the bottom so every time while deep frying mix the batter well. By the end if you feel the batter looks thick then add some more chilled water to make it thin. You can
Sugar Syrup
- Add sugar in a pot or pan. Add water on it. Put on medium heat.
- After 5 minutes the mixture will start to boil. Stir and let the mixture boil for 4-5 minutes more. Stir in between.
- Add saffron and cardamom, lemon juice and mix well. (lemon juice will prevent the syrup for crystallizing after cooling)
- Check the mixture by taking some syrup between the fingers. When you move the fingers , a string is formed. This is one string consistency syrup. Remove the syrup from the heat.
- Remove the sugar syrup in a bowl and let it become luke warm before using.
Rabri
- Add water to the bottom of the pan. Add milk to it and put it to boil of low to medium heat stirring in between.
- It will take around 7-8 minutes to milk to boil. You can keep the heat on medium if you are near the vessel and continuously stirring the milk.
- Once the milk has started boiling, add saffron.
- Mix well and continuously heat the milk on high heat till it is reduced to half. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk. After 8-10 minutes the colour of saffron will nicely infuse in the milk and the milk will be reduced.
- Add sugar to the reduced milk and stir till the sugar is dissolved.
- Add cardamom powder to it and mix well.
- The milk is reduced to half and is nice thick and creamy. This is the consistency of basundi.
- Reduce milk further for 3-4 minutes to get the thick rabri like consistency. Scrap the edges and stir milk.
- The milk is reduced further and thickened. Remove from heat and let it cook. Remove in a bowl and refrigerate till chilled. (I forgot to click the pic of the rabri in bowl). Add some milk powder to the prepared chilled rabri to achieve a nice thick spreadable consistency and mix well. Adding milk powder is optional. I liked the taste and texture of the rabri for ghewar after adding it.
Assembling Ghevar – 3 ways Powdered sugar, sugar syrup and rabri
- GHEWAR WITH POWDERED SUGAR – You can add some powdered sugar , cardamom powder and saffron over the fresh fried ghewar and enjoy it straightaway. No need to make sugar syrup. This way the ghewar can be stored for a week in an air tight container. Put the remaining ghewar in the airtight container and store for a month. I prefer putting them on the paper napkin so that the excess oil is absorbed.
- GHEWAR WITH SUGAR SYRUP – Take ghewar. Pour 3-4 tbsp of luke warm sugar syrup on it.
- Garnish with chopped nuts and saffron and serve.
- Ghewar with sugar syrup is ready to serve. This ghewar can stay for 3-4 days at room temperature.
- GHEWAR WITH RABRI – Take the ghewar in the serving plate. Pour the preapared sugar syrup around 4-5 tbsp.
- Pour 4-5 tbsp of prepared rabri.
- Garsnish with dry chopped nuts, saffron, rose petal and serve . I prefer adding rabri while serving as it will prevent ghewar from becoming soggy.
Nutrition
Calories: 404kcal | Carbohydrates: 55g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 84mg | Potassium: 338mg | Fiber: 1g | Sugar: 34g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg
Kaju (Cashew nut) Paan
Kaju (Cashew nut) Paan is an gluten free Indian sweet made to resemble the popular Indian mouth freshner – Paan (green betel leaf wrapped with rose petal jam – gulkand, fennel seeds, menthol, etc) . The outer green covering resembling betel leaf is made by cooking together powdered cashew nut, milk powder, sugar, milk, ghee , green food colour together to form a dough. The filling is made with paan masala or gulkand, roasted almonds, cashew nut, honey. The filling is stuffed into cashew nut dough and shaped into paan. It is a very yummy and refreshing to your taste buds!! Paan lovers won’t regret eating it..
We are in lockdown since two months here in Sydney. This Janmasthami I wanted to make something different. So I chose to make the paan flavored cashew nut sweet – Kaju paan.
I did not had gulkand for it and so I had used the gulkand flavored paan masala readily available from Indian stores. I crushed the paan masala, added honey and roasted nuts to it. The flavor was amazing and the kaju paan came out very well. So I think this is a good replacement if you do not have gulkand.
The cashew nut should be finely ground and sifted so that it is easy to shape. I had explain all the details to keep in mind while making kaju paan in the instructions below. So please go through it carefully.
Other similar sweets using cashew nut in the blog:
Kaju Pista Pepita Roll
Kaju Badam Puri (Gluten Free Cashewnut Almond Cookies)
Friends do make this recipe for the upcoming festivals and I am sure your loved ones will delight the treat.
Please do not forget to share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Kaju (Cashew nut) Paan
Kaju (Cashew nut) Paan is an gluten free Indian sweet made to resemble the popular Indian mouth freshner – Paan (green betel leaf wrapped with rose petal jam – gulkand, fennel seeds, menthol, etc) . The outer green covering resembling betel leaf is made by cooking together powdered cashew nut, milk powder, sugar, milk, ghee , green food colour together to form a dough. The filling is made with paan masala or gulkand, roasted almonds, cashew nut, honey. The filling is stuffed into cashew nut dough and shaped into paan. It is a very yummy and refreshing to your taste buds!! Paan lovers won't regret eating it..
Servings: 40 paan
Calories: 36kcal
Equipment
- non stick pan
- spatula
- butter paper
- rolling pin
- mixer grinder
- bowl
- spoon
- plate
- sieve
- big plate
- knife or pizza cutter
Ingredients
For Filling
- 1/2 cup gulkand pan masala or you can use 1/4 cup gulkand. Since I could not find gulkand. I had used ready made gulkand paan masala which has gulkand in it and it tasted very awesome.
- 2 tbsp almonds finely chopped
- 2 tbsp cashew nut finely chopped
- 1/2 tbsp honey
For making Kaju (cashew nut ) dough
- 1 cup cashew nut powder chopped and chilled or freezed for couple of hours. Grind the cashew nut and then measure one cup from it.
- 1/4 cup sugar powdered, I had used raw sugar
- 1/4 cup milk powder
- 1/4 cup milk
- 1 tsp ghee
- ghee for greasing and shaping kaju paan
- 5 drop liquid green food colour
Instructions
For Filling
- Roast the chopped almonds and cashew nut till golden on medium heat.
- Take the gulkand paan masala (mukhwaas) in a mixer grinder. Grind it so that any big pieces are crushed. (if you do not want to crush the paan masala then you can use it straight away and crush lightly with hands).
- Take the crushed paan masala in the bowl .Add roasted almonds and cashew nuts. Add honey.
- Mix well till everything is combined well. Divide into small oval shape (aroudn 1.5 cm) and keep aside. ( I made half stuffing with crushed almonds and cashew nut for kids ).
For making Kaju (cashew nut ) dough
- Take the chilled chopped cashew nut into a mixer grinder. I find the freezed chillled cashew nut grind well. Fill it till the mixer blade is visible as shown. Now pulse for 8-10 times till you get the fine powder stirring in between. This is very important. If you run the mixer continuously then the oil will start to release from the cashew nuts and the mixture will become moist and oily. Grind similarly all cashew nut in batches.
- Remove the powdered cashew nut into a sieve. Sieve it so that any big pieces are removed. We need good fine and smooth powder so that it is easy to shape then.
- The sifted cashew nut powder is ready.
- In a non stick pan add 1 cup cashew nut powder, 1/4 cup milk, 1/4 cup milk powder, 1/4 cup powdered sugar. Do not put the pan to heat.
- Mix everything well and make a lump free mixture. Do not put the pan to heat yet.
- After mixing all the ingredients together now put the pan on medium heat. Stir continuously. The sugar will melt and the mixture will start to become runny. Cook on low to medium heat.
- After 7-8 minutes the mixture will start to thicken. Stir and cook on low to medium heat.
- After 12 minutes the mixture is thickened and have start leaving the pan. Add food green colour.
- Mix well on low to medium heat . The mixture is not sticky to pan any more. It is important to cook till the mixture leaves the pan or else it wil be very sticky and difficult to handle. It is ready .Add ghee.
- Mix well . The ghee will make the mixture glossy and easy to handle.
- Remove the prepared mixture on the butter paper or plastic sheet. Spread it and let it cool for 5 minutes or till it can be handled with hands.
- Divide the mixture into 10 portions. Take one portion. roll into a ball and flatten it. Grease the flattened ball with ghee on both sides
- Cover with another butter paper or plastic sheet and with the help of a rolling pin roll into a 5 cm and 2mm thick circle. Keep the circle thick as it will be easy to work with while filling stuffing and shaping it.
- With the help of pizza cutter or knife cut into four quarters as shown. ( I made small bite size kaju paan. You can make the size of your choice. So add quantity of filling accordingly).
- Take one quarter and put a small prepared stuffing oval into it.
- Put one end on the stuffing as shown.
- Put the other edge over it and press .
- Fold the excess long tail .
- Roll gently and smoothen and shape.
- Shape the top circle edges outward. The kaju paan is ready. Similarly make with remaining dough and stuffing. Put the prepared kaju paan on a butter paper. It will prevent it to stick. Let it set for 3-4 hours or refrigerate.
- The kaju paan is ready to serve. You can refrigerate in an airtight container for 10 days.
Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Sugared Sweet Potato Chips (slices) /Meetha Shakkariya Ni Katran
Sugared Sweet Potato Chips (slices) /Meetha Shakkariya Ni Katran is a very easy to make sweet for any day. The sweet potato slices are cooked with ghee, sugar and flavored with cardamom powder. The trick is to add the sugar after the sweet potato is cooked to give it a nice caramalised taste and texture. Usually the dish is made during vraat or upwaas and is gluten free. But it can be enjoyed for any occasion.
I love this recipe a lot. My mom (Rekha Ramolia) makes it frequently when she is fasting. You can cook this recipe with white sweet potato or purple sweet potato. You can cook with the regular potato or carrot or beet root. You can add honey in place of sugar too. But always add sugar at the end and then cook in open pan for 5 minutes till sugar melts and coats well with the slices and then let it caramalised by cooking till the slices are golden and brown.
Sugared sweet potato chips (slices) served in the farali platter as a sweet dish or side dish.
Friends do try this recipe and please share your reviews with me.
Khao dilse, khilao dilse aur banao dilse..
Sugared Sweet Potato Chips (slices) /Meetha Shakkariya Ni Katran
Sugared Sweet Potato Chips (slices) /Meetha Shakkariya Ni Katran is a very easy to make sweet for any day. The sweet potato slices are cooked with ghee, sugar and flavored with cardamom powder. The trick is to add the sugar after the sweet potato is cooked to give it a nice caramalised taste and texture. Usually the dish is made during vraat or upwaas and is gluten free. But it can be enjoyed for any occasion.
Servings: 2 people
Calories: 310kcal
Equipment
- Pan with lid
- spatula
- spoon
Ingredients
- 2 sweet potato washed, peeled and cut into 1 mm round slices
- 1 tbsp ghee clarified butter
- 2 tbsp sugar and a tbsp more if your prefer more sweetness. I had used raw sugar
- 1 tsp elaichi powder cardamom powder
Instructions
- Heat ghee in a non stick pan or any heavy bottom pan on medium heat . Once the ghee is melted add the cut sweet potato slices and toss well till ghee is coated on every slice.
- Cover and cook for 8-10 minutes
- Cook till the sweet potatoes are cooked but the should be firm and not mushy.
- Sprinkle sugar on the slices and cardamom powder. Gently mix so that the sugar and cardamom are coated well on the slices.
- Cook for further or till the sugar is melted and then let it caramelized on the sweet potato. Cook on medium heat flipping gently the silces in between. The slices will become golden and brown. Remove from the heat.
- Remove the sugared sweet potato chips (slices) or meetha shakkariya ni katran in the bowl and serve it warm or cold.
- I had served the sugared sweet potato chips (slices) as a sweet dish in my farali platter along with moraiyo, suran nu shaak, zucchini raita, chips, laddoo, mango
Nutrition
Calories: 310kcal | Carbohydrates: 58g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 125mg | Potassium: 773mg | Fiber: 7g | Sugar: 21g | Vitamin A: 32063IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
Wheat Bix Cranberry Peanut Butter Choco Chips Balls
Wheat Bix Cranberry Peanut Butter Choco Chips Balls are a very healthy treat made by combining wheat bix, cranberries, sultanas, walnuts, peanut butter and choco chips together and shaping them into balls. These vegan friendly, no cook balls are good no sugar treat for kids and adults to satisfy the sugar cravings at any time of the day. Choco chips hidden in the balls give a good crunch to every bite of the balls. Make them for any occasion and gift them to your loved ones.
I had made this balls today to celebrate the occasion of Rakhi. Happy Rakshabandhan to all my brothers and sisters and all my well wishers with this healthy treat.
Friends this balls are very quick and easy to make and are very delicious. So what are your waiting on . Just gather all the ingredients and get started.
Please do share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Wheat Bix Cranberry Peanut Butter Choco Chips Balls
Wheat Bix Cranberry Peanut Butter Choco Chips Balls are a very healthy treat made by combining wheat bix, cranberries, sultanas, walnuts, peanut butter and choco chips together and shaping them into balls. These vegan friendly, no cook balls are good no sugar treat for kids and adults to satisfy the sugar cravings at any time of the day. Choco chips hidden in the balls give a good crunch to every bite of the balls. Make them for any occasion and gift them to your loved ones.
Servings: 24 balls
Calories: 101kcal
Equipment
- food processor or chopper or grinder
- spoon
- spatula
- bowl
Ingredients
- 10 wheat bix or 1 cup of wheat flake or dry muesli or rolled oats
- 1 cup walnuts or almonds or cashew nut or any nut of your choice
- 1 cup dried cranberries
- 1 cup sultanas
- 1/4 cup dark choco chips
- 6 tbsp peanut butter or 1/2 cup roasted peanuts and 1 tbsp of coconut oil or melted butter or ghee
Instructions
- Take wheat bix , cranberries, sultanas in a food processor or chopper or mixer grinder. Blend or pulse till coarse.
- Add peanut butter and walnuts. (if you do not have peanut butter then use roasted peanuts and add 1 tbsp of coconut oil or melted butter or ghee for binding).
- Pulse or blend everything together till all crushed very finely and blended well. Add choco chips or chopped chocolate.
- Pulse everything well till choco chips are mixed evenly.
- Remove in a bowl.
- Take some portion of the mixture between palms and roll into a small smooth ball. The Wheat Bix Cranberry Peanut Butter Choco Chips Balls are ready . Serve immediately or refrigerate in an air tight container and enjoy any time of the day for the sweet cravings.
- Wheat Bix Cranberry Peanut Butter Choco Chips Balls ready for Rakhi celebrations.
Nutrition
Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 109mg | Fiber: 1g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tricolor Halwa (Carrot Halwa, Coconut Halwa, Zucchini Halwa)
Tricolor Halwa (Carrot Halwa, Coconut Halwa, Zucchini Halwa) is easy and quick to make traditional sweet arranged in three layers representing our National Flag. The top orange layer is made with nice bright orange carrots, middle white layer is made with coconut, bottom green layer is made green zucchini. All layers cooked separately with milk and milk powder and flavored with cardamom powder. All the layers are gluten free and can be enjoyed separately and also served by arranging in three different layers. This dessert does not uses any artificial colors and can be enjoyed warm or chilled and cut into pieces and serve. So go ahead and cook for your loved ones!!
I had made this halwa on to celebrate the Independence day. The tricolor in the dessert represents the different colour of tiranga (Indian Nation Flag – Saffron, White and Green).
You can cook this halwa on any festival or celebration. It is very quick to make. Zucchini can be replaced with grated bottle gourd and spinach puree. Use half quantity of milk if using 1/2 cup of spinach puree in the recipe.
Other tricolor recipe on the blog:
Tricolor Burfi With Milk Powder / Three Layer Burfi
Tricolour Pudding With Fresh Juice & Coconut Milk
Please do make this easy to make delicious recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Tricolor Halwa (Carrot Halwa, Coconut Halwa, Zucchini Halwa)
Tricolor Halwa (Carrot Halwa, Coconut Halwa, Zucchini Halwa) is easy and quick to make traditional sweet arranged in three layers representing our National Flag. The top orange layer is made with nice bright orange carrots, middle white layer is made with coconut, bottom green layer is made green zucchini. All layers cooked separately with milk and milk powder and flavored with cardamom powder. All the layers are gluten free and can be enjoyed separately and also served by arranging in three different layers. This dessert does not uses any artificial colors and can be enjoyed warm or chilled and cut into pieces and serve. So go ahead and cook for your loved ones!!
Servings: 8 people
Calories: 471kcal
Equipment
- heavy flat bottom pan x 2
- non stick pan
- spatula x 3
- deep plate
- knife
Ingredients
Zucchini Halwa (Green layer)
- 3 zucchini grated around 1 cup
- 2 tsp ghee clarified butter
- 1 cup milk I had used low fat milk
- 1 cup milk powder
- 1/4 cup sugar I had used raw sugar
- 1 tsp cardamom powder elaichi
Coconut Halwa (white layer)
- 1 cup desiccated coconut or fresh grated coconut
- 2 tsp ghee clarified butter
- 1 cup milk and a little more if the mixture looks dry. I had used low fat milk
- 1 cup milk powder
- 1/4 cup sugar I had used raw sugar
- 1 tsp cardamom powder elaichi
Carrot Halwa (orange layer)
- 2 carrot peeled and grated, or 1 cup
- 2 tsp ghee clarified butter
- 1 cup milk I had used low fat milk
- 1 cup milk powder
- 1/4 cup sugar
- 1 tsp cardamom powder elaichi
Assembling Halwa
- 1 tsp ghee to grease the plate in which halwa needs to be set
Instructions
Zucchini Halwa (Green layer)
- Heat 1 tsp ghee in a pan on medium heat.
- Add grated zucchini and saute it on medium heat for 4-5 minutes.
- The zucchini is shrinked and become soften.
- Add milk and mix well.
- Bring the milk to boil and cook till milk reduces to 3/4th on medium heat stirring continuously.
- Once the milk is reduced add milk powder and mix well on medium heat stirring continuously.
- The milk powder is mixed well and mixture is dried after 3-4 minutes. Add sugar and cardamom powder. Mix well . The mixture will become runny again as the sugar melts. Cook on medium heat till the moisture reduces.
- As the moisture reduces, add remaining 1 tsp of ghee and stir well .
- Cook till the mixture comes together and leaves the edges of the pan. The zucchini halwa is ready.
- Remove the zucchini halwa in the bowl. Sprinkle some cardamom powder and serve .
Coconut Halwa (white layer)
- Heat 1 tsp ghee in a non stick pan or wash the above heavy bottom pan and use it.
- Add desiccated coconut and mix well. Roast on medium heat on 1 minute.
- Add milk in it. Stir for couple of minutes on medium heat. The milk will be absorbed quickly by the coconut. (If using fresh coconut then it will take time to cook and reduce the moisture). Add more milk if you feel the mixture looks dry.
- Once the milk is absorbed well add milk powder and mix well and cook on medium heat for 3-4 minutes.
- Add sugar. The mixture will become runny again as the sugar dissolves. Cook for couple of minutes more on medium heat to dry the water from sugar.
- Once the water is reduced , add cardamom powder and ghee. Cook on medium heat for couple more minutes.
- The moisture will be reduced and come together and leave the pan. The coconut halwa is ready.
- Remove in a bowl. Sprinkle some cardamom powder and serve.
Carrot Halwa (orange layer)
- Follow the same instructions as to make the zucchini halwa. Replace zucchini with carrot and follow the same instructions. (I was in hurry and hence could not take pictures of the step. I had already shared with you the recipe of making gajar ka halwa earlier).
Assembling Halwa
- Grease the plate or tray or tin with ghee in which you need to set the halwa. Take zucchini halwa and spread it in the above quarter as shown.
- Then spread carrot halwa on the bottom on the plate as shown.
- Put the coconut halwa in the center as shown. Smoothen the surface with greased hands or spoon. Let the halwa set for 30 minutes.
- The tricolor halwa is ready. Cut into pieces and serve. You can serve it warm or chill it in fridge and serve chilled.
Nutrition
Calories: 471kcal | Carbohydrates: 49g | Protein: 18g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 237mg | Potassium: 1089mg | Fiber: 3g | Sugar: 45g | Vitamin A: 3330IU | Vitamin C: 19mg | Calcium: 572mg | Iron: 1mg
