Sweets
Eggless Custard Powder Cup Cake
My son’s birthday was being celebrated at school and I had to make cupcakes for this occasion. This time he demanded to have the cupcakes with icing in them.
I had made eggless chocolate cupcakes. These were very simple and easy to make cakes. I made two batches of these cakes. When I was sifting dry ingredients for the third batch, I thought of using custard powder instead of cocoa powder in the recipe and tried to make the custard powder cupcake. The cupcakes came out so soft, moist and had a very rich flavor.
Custard powder used in the recipe gives a very good aroma to the cupcakes. The cakes come out more delicious, flavoured and tasty. The color of the cake after baking is beautiful golden yellow. It enhances the flavor of the cupcakes. It is eggless too.
The cupcakes were enjoyed by everyone in the family and friends.
I am sure you all are going to love it once you make them.
Bake them for your family and friends and they will be surprised when they find the new secret ingredient used to make the recipe.
I have taken the pic of a cut cupcake. Isn’t it soft and moist?
Have the cake warm or cold. You can decorate the cake with buttercream icing or whipped cream. I have decorated the cake with buttercream icing for my sons birthday celebration at school. Kids and teacher loved them.
Enjoy and serve it as breakfast, high tea or with coffee or warm milk. Pack them in your kids lunch boxes as a treat.
Eggless Custard Powder Cup Cake
A very simple and easy cupcake made using custard powder. Custard powder gives cupcake the nice golden yellow color and it enhances the flavor of the cupcake. Enjoy them warm or cold with coffee, tea or warm milk. Serve them as a breakfast or dessert or you can pack them in kids lunch boxes.
Servings: 15 cupcake
Calories: 202kcal
Ingredients
- 1.5 cup all purpose flour maida
- 3 tbsp custard powder vanilla flavour
- 1 tsp baking soda
- 2 tsp vinegar (I have used apple cider vinegar)
- 1/4 tsp salt
- 1/2 cup oil
- 1 cup milk lukewarm
- 3/4 cup sugar I have used raw sugar. If you want you can powdered the sugar.
Instructions
- In a bowl add milk and add vinegar to it. Mix it. Keep it aside for 5 minutes. The milk will start curdling as shown.
- In the meantime, sift the dry ingredients (all purpose flour, custard powder, baking soda and salt). Line the muffin mould/tray with cupcake liners and keep aside.
- In a mixing bowl, add oil and sugar. Beat them with a hand whisk till sugar dissolves.
- Now add the curdled milk to it and mix them well for 2 minutes.
- Add the dry ingredient gradually in batches and mix them gently.
- The cake batter is ready. Do not overmix them.
- Fill the batter with the help of spoon in the cupcake liners. It will be around two tablespoon per mould.
- Tap the cupcake tray gently and bake in the preheated oven @ 180 C for 18-20 minutes. The time varies from oven to oven.
- After 18-20 minutes check and remove the mold. Remove from the oven and cool them. The cupcakes are ready to use now.
Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 126mg | Potassium: 7mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Calcium: 10mg | Iron: 0.9mg
Eggless Blueberry Muffins
We are currently getting very good blueberries in Sydney. Blueberries are small purple colored sweet fruit. It can be eaten fresh. It is also processed and is available as a frozen fruit throughout the year. We can make different dishes such as juice, jam, ice cream, cake, smoothie, milkshake, muffins from blueberry. I love blueberries and like to use it in making different dishes. I often make smoothie and milkshake from blueberries. This time I thought of making muffins using blueberries. I wanted to make them egg-less.
I tried them for the very first time and the result was amazing.
I tried them to make them healthy by using whole wheat flour, olive oil in place of butter, fresh lemon juice.
Lemon juice reacts with the leavening agents and helps to make muffin fluffier and soft.
I have tried to use the simple ingredients available in the pantry. You can replace olive oil with any refined oil of your choice.
They are very easy to make and are a healthy treat for the kid’s lunch box, morning breakfast or evening high tea.
Make sure you measure the ingredients as per the recipe while baking cakes, cookies or muffins.
You can try this recipe with strawberry, cranberry or choc chips.
Eggless Blueberry Muffins
Eggless Blueberry Muffins are packed with the goodness of blueberries. They are very light, moist, soft and spongy. They have a beautiful natural color of blueberries. A perfect treat for a healthy breakfast or evening high tea.
Servings: 12 muffins
Calories: 165kcal
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all purpose flour maida
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 tbsp lemon juice
- 1/2 cup blueberries
- 1/4 cup olive oil
- 1 cup warm milk and a tbsp of more if required
- 1/2 cup sugar
- 1/2 tsp vanilla essence
- 1 tbsp all purpose flour for coating blueberries
Instructions
- Sift all the dry ingredients - whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Keep aside.
- Coat the blueberries with all purpose flour and keep it aside. This helps to prevent blueberries from sinking to bottom while baking.
- In a mixing bowl add warm milk. Add lemon juice to it, stir and keep it aside for 5 minutes to curdle.
- The milk we curdle as shown.
- Add olive oil to it.
- Add sugar and mix well till sugar is dissolved.
- Add vanilla essence to it. Mix well.
- Now add gradually the sifted flour into batches and mix well. Take care there are no lumps.
- Fold in the coated blueberries into the batter. Mix slowly.
- Line the muffin tray with baking cups.
- Pour1/4 cup of batter into each cup. Tap the tray.
- Bake the muffins at 180 C for 20-25 minutes or till the toothpick comes out clean when inserted. The muffins are ready and let them cool on a wire rack.
- Eggless Blueberry Muffins are ready to serve.
Nutrition
Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.4mg | Sodium: 185mg | Potassium: 81mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg
Kaju Jalebi
Sweets made from cashew nut are very popular and loved by all. The most popular are Kaju katli, Kaju barfi, and kaju rolls. But nowadays many sweet shops offer different shapes and designs made from cashew nuts such as kaju apple, kaju sandwich, kaju paan, kaju watermelon, kaju sitafal or kaju jalebi. The process and main ingredients for making these differently shaped sweets are the same as that of kaju katli. Only some colors, flavors are added to achieve the different shapes and taste. We are tempted to eat these delicacies when we see them on the shop shelves. Then why not we try them and make them at home! By making at home we will be careful that we use unadulterated ingredients and we maintain the hygiene while making the sweets. Besides these when we make these sweets at home they are economical.
I have shared with you my recipe for kaju apple earlier. Now I am sharing with you the step by step video and process of making the Kaju jalebi. It is very simple. Be careful of some little points mentioned and the outcome will be best.
- While making powder, the cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in the fridge. I have kept them in the freezer for an hour before grinding them.
- While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don’t want that !)
- If you are making it for the first time try using a non-stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
- It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practice.
- Always cook the cashew nut mixture on a low flame.
Kaju Jalebi
A spiral shaped sweet made from cashew nut powder cooked in one string sugar syrup. The process of cooking cashew nut powder into sugar syrup is same as making kaju katli. Here instead of rolling the cashew nut dough and cutting into diamond shape to make katlis, the cashew nut dough is shaped into small spirals.
Servings: 20 jalebi
Calories: 138kcal
Ingredients
- 1.5 cup cashew nut powdered
- 3/4 cup sugar
- 1/3 cup water
- 2 tsp ghee
- 1 tsp saffron strands
- 1 tsp luke warm water to soak saffron
- 1 tsp cardamom powder
Instructions
- Heat a non stick pan. Add sugar into it and then add water in it.
- Mix well and let the sugar dissolve. The mixture will start boiling.Add 1/2 tsp of saffron strands.
- Let the mixture boil till we get one string consistency of sugar syrup. Check the consistency by taking sugar syrup in between fingers. Stretch the fingers to see if the string is formed. If the string is formed then the one string sugar syrup is formed and proceed with next step or else let the sugar syrup boil for more minutes till you get the string consistency.
- Add the cashew nut powder and mix well. Keep on stirring till the mixture thickens.
- Add cardamon powder and mix well.
- Once the mixture is thickened and starts leaving the edges of pan add ghee and mix well.
- Cook the mixture till it becomes thick and leaves the pan and forms a dough. Now add the remaining saffron dissolved in luke warm water.
- Mix well and form smooth dough.
- Transfer the dough into a butter paper or greased plate. Spread the mixture so that it cools fast.
- Make small balls from the dough. (you have to do this step fast before the mixture cools completely and becomes dry. If it becomes dry then add 2-3 drops of water and again mix it and make balls).
- Shape the balls into thick threads and then roll them into spirals as shown.
- Make other jalebis quickly.
- Jalebis are ready to serve. Enjoy them.
Notes
Some point to be noted to make the process more easier.
- The cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in fridge. I have kept them in the freezer for an hour before grinding them.
- While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don't want that !)
- If you are making it for the first time try using a non stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
- It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practise.
- Always cook the cashew nut mixture on a low flame.
Nutrition
Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 1.3mg
Healthy Ragi Oat Churma Laddoo
“Ganpati Bappa Morya Ghee Ma Laddoo Choriya”.
Happy Ganesh Festival to all !!
Laddoos and modak are popular sweets offered to Lord Ganesha during the Ganesh Festival.
Different types of laddoos and modaks are made during the festival to welcome Lord Ganesha. Besides these, various other types of sweets are made for the 10 days festival.
On this festival, I wanted to make churma laddoo by using ragi and oats. I always love to use Ragi and have its flour stored in my home. Ragi is a whole grain that is gluten free. It is packed with iron, calcium, good carbs, ammino acids and Vitamin D. It is rich in fiber which helps in weight loss and good for controlling diabetes. Ragi grain originated in Africa and has been cultivated in Uganda and Ethiopia since many years. In India, Ragi crop was introduced 4000 years ago, and has been found in archeological excavations in the Harappan Civilization. Many pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially iron and calcium. Home-made ragi malt is a popular infant food.
Similarly, Oats are protein-packed, full of fiber and low in fat. They help to boost energy levels and help you lead a healthy lifestyle. Oats contain a wide range of nutrients like fiber, vitamin E, essential fatty acids, etc. which make them top the healthy food charts.
I have used jaggery, nuts, flax seeds, sesame seeds and coconut. They give additional nutritional benefit to the recipe.
I have made the laddoo using the same process that is used to make atta churma laddoo. Instead of frying the dough for making churma, I have baked it to make it more healthy.
You can use the nuts of your choice. Also, you can chop and add them instead of grinding them.
They are very easy and simple to make. They are very delicious and are a healthy snack. Have it in morning, noon or evening.
So enjoy this Ganesh Festival by making and offering Lord the healthy laddoo.
Healthy Ragi Oat Churma Laddoo
A healthy sweet made by baking ragi, semolina and oats mixture and then crushing and shaping them to a ball. It is packed with the goodness of jaggery, ghee, flax seeds , sesame seeds, coconut and dry nuts flavored with cardamom.
Servings: 21 laddoo
Calories: 196kcal
Ingredients
- 1 cup ragi Finger Millet / Nachini
- 1/2 cup Sooji coarse, Semolina flour
- 1/2 cup oats quick oats
- 1/2 cup dry nut powder (almonds, cashew nut, pistachio, walnuts)
- 2 tbsp flaxseeds grounded
- 2 tbsp sesame seeds grounded
- 1/2 cup jaggery
- 1/2 cup dessicated coconut
- 4 tbsp oil
- 4 tbsp ghee
- 2 tsp cardamom powder
- 3 tbsp milk if you find mixture dry and require to bind
- 1/2 cup luke warm water for kneading
Instructions
- In a mixing bowl add ragi flour, sooji (semolina) and oats.
- Add oil.
- Mix well the oil and all flour.
- Now ad luke warm water and knead into a tight dough.
- Make with your fist small portions as shown.
- Flatten them.
- Prick them with fork and place them in a baking sheet.
- Bake them in a preheated oven @210 C for 20-22 minutes flipping once.
- Cool them and make small pieces of it.
- Now grind the pieces into a mixture grinder and then sieve them.
- Take the sifted flour, dessicated coconut, grounded dry nuts (almond, cashewnut, walnut and pistachio), grounded flax seed and sesame seed and cardamom powder.
- Mix them well.
- In a pan heat ghee.
- Add jaggery into it.
- Stir and melt the jaggery. Remove from heat once the jaggery is melted. (take cake to remove once melted, if jaggery kept more on heat then it will start to caremalised and the laddoo will become harder and chewy).
- Pour the melted jaggery and ghee over the flour and nuts mixture.
- Mix them well. If you find mixture is drying then add warm milk to it. (sometimes if the dough is baked more, then the moisture will dry and hence it will become difficult to shape into laddoo.)
- Apply ghee in your palm if required and shape the dough into small balls. Keep aside to set for some time.
- Laddoos are ready to serve.
- Healthy ragi oat churma laddoo ready to be offered to Lord Ganesha.
Notes
Note: If the dough is over baked, then the moisture in it dries out. Hence it becomes difficult to shape them. So use warm milk while shaping them into laddoo.
Nutrition
Calories: 196kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 54mg | Potassium: 96mg | Fiber: 3g | Sugar: 5g | Vitamin A: 0.5IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1.1mg
Kaju Badam Puri (Gluten Free Cashewnut Almond Cookies)
Today, I am sharing with you the step-by step procedure for making Kaju Badam Puri.
It is basically a flourless and butterless cookie and is gluten free. It consists of nuts, sugar, milk and flavored with saffron and cardamom. If you want to make it vegan, the milk can be substituted with soy or almond milk. It can be made with only almonds or cashew-nuts or pistachios. The nuts can be combined, for example, cashew nut with almonds; or almonds and pistachios; or cashew nut and pistachio; or cashew nut, almonds, and pistachio together.
The ratio for making this puri or cookie is 1 cup nut mixture: 1/2 cup powdered sugar.
I have ground saffron along with nuts and sugar, you can also dissolve the saffron in milk and use it.
While kneading the dough add milk gradually as very little milk is required to knead the dough.
You can roll the dough into a big circle and then use a different cutter to cut and shape the puri.
You can also make small balls from the dough and roll into small circles.
Many people use bangle. The mixture is filled in the space in the bangle and the bangle them removed.
Try the method that suits you.
I have shown you the method of making puri in the oven. But if you do not have an oven, you can roast them in a nonstick pan on low heat. To do this place a baking sheet on the heated pan and put the puris on it. Roast them for about 7 minutes on one side on low heat. Flip them gently with a thin spatula and roast them again for 5 minutes on low heat. Remove and cool them. The results will be the same.
If you have the nuts blanched and ready, the process takes less time. Just grind them and make puris.
I have shown you the method of blanching almonds. Nowadays, you get blanched almonds in store. Also, you get powdered almonds or cashewnuts. You can use them. The process becomes simpler then.
These are healthy treats for children who are fussy for eating nuts. You can involve them in the cooking process. Tell them to cut the puris into the shape they like. They will love and enjoy making them.
Make this puri for any festival or just make them as treat!!
Kaju Badam Puri
Kaju Badam Puri is a flourless sweet/cookie made with almonds and cashewnuts alongwith sugar and milk. It is very healthy, easy and quick to prepare. It is gluten free.
Servings: 40 puri
Calories: 75kcal
Ingredients
Instructions
- In a pot boil water and add almonds to it.
- Boil them for 3-4 minutes. They will come up.
- Drain the water.
- Peel the skin from the almonds and dry them on a clean kitchen towel. (the pistachio shown are not for this recipe)
- In a plate gather all the ingredients blanched almonds, cashewnut, milk, saffron and cardamom powder.
- In a mixture jar put the chop almonds alongwith saffron and grind them together.(While grinding the nuts, just pulse the grinder few times till you get a fine mixture. if you grind them constantly, the nuts will release oil and the mixture will become sticky like dough)
- Similarly, grind the chop and grind cashewnuts to a fine powder. (You can sieve the mixture).
- Now measure the grounded mixture. It will be around 2 cups or a little more.
- Take half the quantity of sugar to the nuts mixture. i.e one cup sugar for 2 cups nut mixture. (whatever quantity you take for nut mixture take half the quantity of sugar for it)
- In a mixing plate take nuts mixture, sugar , cardamom powder and milk . (you can dissolve saffron in milk and use it ) I have ground saffron alongwith the nuts.
- Now mix them all well and make dough. Add little by little milk to it and knead to dough. (if required add more milk). Apply a little ghee and smoothen the dough.
- Divide the dough into two parts.
- Place one portion on the 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.
- Place the cut puris on the baking tray lined with butter paper.
- Bake in the oven at 170 C for 8-10 minutes.
- Remove from oven, cool and serve. The puris can be stored for 15-20 days outside and enjoyed.
Nutrition
Calories: 75kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 0.5mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg
Milk Powder Peda
Peda is a popular Indian sweet made from mawa or khoya and sugar. It is semi soft, like fudge. It is made in many festivals and offered as “prasadam”. There are many variations of peda such as elaichi peda, kesar peda, chocolate peda. Peda are popular as per the region they are made in, such as, dharwad peda from karnataka, Mathura peda from Mathura, Rajkoti peda.
I am sharing with you the recipe of making peda from instant mawa/khoya from milk powdermawa/khoya made from milk powder. You can make then anytime you like.
Enjoy the festivals by making quick milk powder peda.
Milk Powder Peda
A very quick and easy way of making peda (a popular Indian sweet) from Instant mawa/khoya made from milk powder.
Servings: 25 peda
Calories: 8kcal
Ingredients
- 2 cup mawa/khoya I have used instant mawa/khoya made from milk powder
- 1/2 cup milk
- 3 tbsp sugar or more as per sweetness required
- 1 tsp cardamom powder
- 8 pistachio blanched and thinly sliced
Instructions
- Take the prepared instant mawa/khoya from milk powder.
- Crumble it using hands.
- Heat the crumbled mawa in a non stick pan on low heat.
- Heat it stirring constantly. It will start drying out. keep the heat low.
- Roast further more on low heat till it dries and becomes grainy.
- Add milk to it and mix well on low heat. (if you want to make saffron or kesar peda, add the crushed saffron threads along with milk)
- The mixture will start binding together like a dough and start leaving the edges of the pan. Add cardamon powder to it and mix well.
- Mix well.
- Remove in a flat dish and spread the mixture. Let it cool.
- Now knead the mixture for 5-7 minutes. The more you knead, the more soft becomes the mixture. Now add powdered sugar. Mix well.
- Knead the mixture again till the sugar mixes well and form a dough.
- Make small balls from the kneaded dough. Take one ball in a palm and smoothen it.
- Roll it and then press and flatten the ball. Shape the edges and shape like a peda. Place it in a plate.
- Similarly shape the other balls into peda as shown.
- Garnish them with sliced pistachio.
- Serve them or store them in airitight container. They can stay at room temperature for two day and a week if refrigerated.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 0.04g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.004g | Cholesterol: 0.03mg | Sodium: 0.2mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.1mg | Calcium: 2mg
Instant Mawa/Khoya From Milk Powder
Mawa or Khoya is a very important ingredient in many of the Indian dishes. It is the main ingredient in many sweet dishes. The process of making mawa is lengthy. It is made after heating and boiling full fat milk for hours till milk is evaporated and milk solids are left. The process requires constant stirring as the milk should not stick the bottom of the vessel in which it is boiled. Hence many people end up buying from the shops. But there are places where mawa or khoya is not easily available in the shops.
So here is the quick and easy recipe of making mawa or khoya at home within 15 minutes. There is not much preparations or cooking required. The main ingredient used is milk powder. But always try to use a full fat milk powder. It gives very best results.
This instant mawa or khoya made from milk powder can be used in making many sweet dishes like peda, burfi, ladoos, ghujiya, mohanthal, gajar ka halwa, dhudhi ka halwa and many more. It also can be used in making curries such as khoya kaju. You can crumble it or grate it as per the requirement of the recipe. This mawa/khoya can be refrigerated and used for 8-10 days.
I have shared the recipe for making milk powder peda from the above made mawa.
Mawa From Milk Powder
A most important ingredient required to make many Indian sweets. It is known as "Mawa/Khoya". This is an instant way of making Khoya. It is made using milk powder.
Servings: 2 cup
Calories: 916kcal
Ingredients
- 2 cup milk powder use a full fat milk powder
- 1 tbsp ghee clarified butter
- 1/2 cup milk
Instructions
- Take full fat milk powder in a bowl.
- In a saucepan, add ghee and milk. Heat the mixuture.
- Heat the mixture till it just comes to boil.
- Add this ghee and milk mixture to the milk powder. Mix it with a spoon.
- It will start coming together. If you find it dry then add a tsp of milk or as required. If the mixture becomes sticky then add 1/4 th cup of more milk powder.
- Shape the mixture to the desired shape. Let it cool. It will harden after cooling.
- Instant milk powder Mawa or Khoya is ready. Store it in an airtight container. Keep refrigerated for a week and use as per the requirement.
Nutrition
Calories: 916kcal | Carbohydrates: 123g | Protein: 85g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Cholesterol: 54mg | Sodium: 1091mg | Potassium: 9mg | Sugar: 123g | Vitamin A: 4750IU | Calcium: 2370mg
Chocolate Milk Powder Burfi
My today’s recipe is devoted to all my dear brothers. I wish them a very “Happy Rakshabhandan”. May god shower them with a healthy and wealthy life. May they always stay happy and blessed.
We celebrate different festivals with different sweets. Some people want to make them at home while others prefer to buy from outside as they are short of time. The sweets from the shops look tempting, but are they made with pure products and under hygienic conditions? and are they preservative free? These questions always make me think before buying them. During the festival time, the shopkeeper always has to work under pressure to fulfill the demand, hence many of them cannot maintain the hygiene level and purity in making those sweets. I always prefer to make sweets at home and celebrate the festival by trying to make all eat healthy and clean. They are economical too.
To celebrate the festival of Rakshabhandan I have prepared Chocolate Milkpowder Burfi. This is a very quick sweet recipe which can be prepared within half an hour and it comes out very well. Why buy store sweet when you can prepare this quick treat for your brothers! Homemade sweets are without any adulterations and when you prepare with your hands for someone you care and love you feel happier !!
Chocolate is loved by all age groups and hence have made this chocolate Milk Powder which can be enjoyed by everyone at home.
Chocolate Milk Powder Burfi
A very quick Indian Sweet made from Khoya, modified and made from Milk Powder. It is a two layer sweet. One layer has coconut flavor and other has the chocolate flavor.
Servings: 16 pieces
Calories: 249kcal
Ingredients
- 1/4 cup ghee Clarified Butter
- 3/4 cup milk
- 1/2 cup sugar I have used raw sugar
- 2.5 cup milk powder I have used full cream Milk Powder
- 1/4 cup dessicated coconut
- 1 tsp vanilla essence
- 2 tbsp cocoa powder
- 100 g cooking dark chocolate
- 1 tsp ghee to grease the pan
Instructions
- Heat a non-stick pan on low heat and melt ghee on it.
- After the ghee is melted, add milk in it and stir well.
- Now add the milk powder and mix well.
- Add the sugar and mix well.
- Keep on stirring the mixture on low heat.
- After 5-6 minutes, it will start getting thicker. Keep on stirring constantly on low heat.
- After 10 minutes, it will start leaving edges and form like a dough. The mixture will come in the center leaving the edges. Immediately remove from heat and do not overcook it or else It will become chewy.
- Divide the mixture into two parts.
- Take one part in the pan and add desiccated coconut into it. Keep low heat. Mix well.
- Add vanilla essence and mix well.
- It will form like a dough. Remove from heat.
- Keep a greased plate ready and put the mixture into it and spread it evenly on the plate. Smooth it with a flat spatula or hand.
- Put cocoa powder into another part of the mixture.
- Put it on a low heat and mix well. The mixture will come together and form a dough.
- Put the cocoa mixture over the coconut layer and spread it evenly over it.
- Smoothen it with a flat spatula or hands.
- In a bowl take cooking dark chocolate compound.
- Microwave it for 30 sec and more till the chocolate is melted.
- Spread it on the chocolate layer.
- Tap it in all directions, It will spread evenly. Keep it to set for 1-2 hours.
- Cut and serve in pieces.
Notes
Note: Always use a non-stick pan for making this burfi. Cook the mixture on low heat. Once the mixture is cooked and starts leaving the edges of the pan and gathers together and looks like a dough, remove pan from heat. Overcooking the mixture will result into chewy burfi.
Nutrition
Calories: 249kcal | Carbohydrates: 33g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 181mg | Potassium: 42mg | Fiber: 1g | Sugar: 31g | Vitamin A: 750IU | Calcium: 370mg | Iron: 0.4mg
Sooji Sheera
Sooji Sheera is a traditional sweet which is very easy and quick to make. It does not require any advance preparations. When you have sudden guests coming for lunch or dinner, Sooji sheera is the wonderful dessert which can be made quickly to please your guests. You can also serve it in breakfast. This simple recipe has very fewer ingredients and all readily available at home. Sooji Sheera is a popular prasad made for “Satyanarayan Pooja”.
Sooji Sheera
A traditional and quick Indian recipe made from semolina, milk, sugar and ghee. It is made during many festivals and "Satyanarayan Pooja."
Servings: 6 people
Calories: 516kcal
Ingredients
Instructions
- Heat ghee in a pan.
- Add sooji /semolina to it and stir it continuously on medium heat.
- Saute sooji for about 8-10 minutes. It will start releasing aroma and will change the color.
- In the meanwhile, while the sooji is been roasted boil the milk.
- The sooji is now roasted
- Add the hot milk to the sooji slowly. Stir the mixture continuously till it thickens.
- Now add sugar to the mixture and mix it.
- Add saffron strands and cardamom powder and mix well.
- Cover the sooji mixture and cook for 5 minutes on low heat.
- Remove the lid and stir the mixture. The Sooji Sheera is ready. At this stage you can add the chopped dry fruits and mix it.
- Take a bowl and grease it with ghee. Put hot sheera in it and press it. Now turn it upside down on a plate and unmould the sheera. Garnish with chopped nuts and serve.
- Put some basil leaves on it and offer to God. Prasad is ready to serve.
Nutrition
Calories: 516kcal | Carbohydrates: 75g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 15mg | Sodium: 8mg | Potassium: 143mg | Fiber: 3g | Sugar: 31g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.1mg
Singdana Sukha Meva Laddu (Peanut Dry Nut Balls)
Singdana laddu is a popular Indian sweet enjoyed during fast. Especially during the “Shravan” month when many people observe fast and do not eat any grains, cereals or pulses. These laddus are a healthy option to munch on for small cravings. They have the goodness of nuts and jaggery and provide with instant energy. They can be enjoyed even on the regular days.
As a child, I always used to wait for the Shravan month. My mother would make these delicious laddus along with some savory treats such as farali potato chips, sabudana chiwda, fried peanuts sprinkled with spices on top of them. I use to observe fasts just to enjoy all the farali delicacies. Whenever we children were hungry we use to munch on these laddus and other savory treats. Besides this, I liked other farali dishes such as sabudana khichdi, jeera aloo sabji, peanut kadhi, sabudana wada, moraiyo and the list goes on.
I always like to keep roasted peanuts at home. Whenever I have time, I roast the peanuts, remove skin from them and store them in an airtight container. They are a very handy snack. They are useful in many dishes.
If you have the roasted peanuts the process of making this laddu becomes quick. Many people use only roasted peanuts and jaggery or sugar to make this laddu. I have used roasted peanuts along with dry nuts, desiccated coconut, jaggery, ghee and cardamom powder. I have ground all the nuts along with jaggery and then have poured hot ghee over the mixture and shaped it to a laddu. The proportion of the nuts can be varied. The level of sweetness can be adjusted as per the requirement.
This laddu can stay for a week outside during cold season. In humid or hot climate they can stay outside for 2-3 days and then refrigerate them and use them in a week.
Singdana Sukha Meva Laddu (Peanut Dry Nuts Balls)
A very quick sweet made by grinding roasted peanuts and mixed dry nuts such as almonds, walnuts, cashew nuts and pistachio. It is often made during "Shravan" month when people observe fast.
Servings: 14 laddu
Calories: 196kcal
Ingredients
- 3/4 cup peanut roasted
- 1/4 cup almonds
- 1/4 cup walnuts
- 1/8 cup cashew nut
- 1/8 cup pistachio pista
- 1/4 cup dessicated coconut
- 1/2 cup jaggery grated or finely chopped
- 2 tbsp ghee melted
- 1/4 tsp cardamon powder
Instructions
- Gather all required ingredients - roasted peanuts, almonds, walnuts, cashew nuts, pistachios, dessicated coconut, chopped jaggery, ghee and cardamom powder.
- In a mixer jar, put the chopped nuts and just pulse them once or twice.
- Now add the roasted peanuts above them in the jar and pulse them once or twice.
- Add the jaggery and dessicated coconut and pulse them together three to four times or till they are finely powdered.
- In a pan heat ghee.
- Remove the powdered nut mixture in a plate. Add cardamon powder and ghee.
- Mix the mixture well and gently knead it into a dough. (Do not apply pressure while kneading otherwise the oil in the nuts will be released and it will losen the mixture).
- Take a tablespoon of mixture into hands and roll it smoothly into ball. Make remaining balls from the dough.
- Serve them fresh or store in airtight container and enjoy.
Nutrition
Calories: 196kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 190mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.7mg
