nachni ladoos recipe | ragi ladoo | healthy recipe for pregnancy | ragi laddu | with 20 amazing images.
nachni ladoos is a healthy dessert compared to sugar laden sweets available in the market. Learn how to make ragi ladoo.
ragi ladoo is made from simple ingredients ragi, ghee, powdered sugar and cardamom powder.
To make nachni ladoos, heat the ghee in a broad non-stick pan, add the ragi flour and cook on a slow flame for 4 to 5 minutes or till it turns golden brown in colour, while stirring continuously. Remove from the flame, add the sugar and mix well very well to break all the lumps. Add the cardamom powder and mix well. Transfer the mixture into a greased plate, spread it evenly and keep aside to cool completely for 10 to 15 minutes. Refrigerate for 15 minutes and keep at room temperature for another 5 minutes. Scrape the ladoo mixture using a spoon and knead it well. Divide it into 12 equal portions and roll each portion into a round ball. Serve or store nachni ladoos in an air-tight container. Use as required.
We are lucky because the Indian landscape makes available to us a wealth of healthy grains with immeasurable benefits. Most of these grains and their flours are so versatile that they can be used to make everything from khichdis to ladoos. Here is a delicious ragi ladoo that proves our point.
A nutrient-dense and irresistibly tasty treat laced with cardamom, these ladoos help build your iron and vitamin B complex reserves. When you feel like snacking, grab two of these power-packed ladoos to shoo away your hunger.
Compared to other sweets which are loaded with sugar and / or refined maida, this healthy recipe for pregnancy can be a wise pick. A mum-to-be can benefit from the calcium nachni has in bountiful amounts. Each ladoo provides 71.3 mg of calcium.
Ragi flour is also enriched with fiber as compared to maida. Fiber is a key nutrient to keep your digestive system healthy. But remember these ragi laddus also have some amount of sugar. Hence do not include them on a daily basis. Make them a part of your diet occasionally.
Tips for nachni ladoos. 1. Saute ragi flour only on slow flame, else it might burn quickly. 2. Add sugar only after removing from flame, else it might harden. 3. You can store them at room temperature in an air-tight container for 4 to 5 days. They stay fresh for upto 10 days in the fridge.
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pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi | with 25 amazing images.
4 ingredients pistachio barfi is a delicious Indian sweet made primarily from pistachios, milk, sugar, and ghee. Learn how to make pista barfi recipe | Indian style pistachio fudge | pista barfi using milk powder | 4 ingredients pistachio barfi |
pistachio barfi is an Indian pistachio fudge. This 4 ingredients pistachio barfi has a nutty flavor, along with a beautiful pastel green color, making it a tempting affair for those having a sweet tooth. This recipe is relatively easy to put together and creates a perfect burfi that is so smooth, creamy, flavorful, and will just melt-in-your-mouth.
pista barfi, a vibrant green Indian sweet, is a delightful combination of pistachios and sugar. To create this melt-in-your-mouth treat, start by transforming pistachios into a coarse powder for a delightful crunch. Boil sugar and water into a one-string syrup, the key to that perfect barfi texture. The pistachios are then introduced to this sugary symphony, along with milk powder for richness (optional). Patience is key as the mixture thickens, transforming into a dense paste that leaves the pan begging for freedom. Finally, the hot mixture is poured into a tray, where it cools and sets into squares of pure pistachio bliss.
Indian style pistachio fudge have a good shelf life and can be stored in an airtight container for days.
pro tips to make pista barfi: 1. If you wish you can incorporate a pinch of cardamom powder or saffron strands for an extra layer of flavor and aroma. 2. Adding ghee to the barfi adds a rich, nutty flavor to the barfi that complements the pistachios nicely. Regular butter can be used, but ghee offers a more intense and concentrated flavor due to the removal of milk solids and water during the clarification process. 3. Milk powder helps bind the ingredients together and creates a smooth, dense texture in the barfi. Fresh milk can sometimes lead to a softer or crumblier texture. Milk powder adds a concentrated milk flavor and richness to the barfi, enhancing the overall taste. Milk powder is a dehydrated form of milk, making it much easier to store and handle compared to fresh milk. This is especially beneficial for making sweets like barfi, which can be stored for longer periods. 4. Store pista barfi in an air tight container in the fridge for upto 2 days. 5. You can use 2 drops of pista essence to make this recipe. While the recipe uses ground pistachios for the base flavor, pistachio essence provides an extra boost of concentrated pistachio aroma and taste. This intensifies the overall pistachio experience in the barfi.
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anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with 23 amazing images.
Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly. Learn how to make anjeer basundi recipe | easy anjeer basundi | dried figs basundi |
anjeer basundi is a delightful Indian dessert that combines the richness of milk with the sweetness of figs and the aromatic flavors of cardamom and saffron. This easy recipe is a perfect blend of traditional and modern flavors, making it a delicious treat for any occasion.
To make this delectable dessert, you'll need to simmer milk on low heat until it reduces and thickens, creating a creamy and indulgent base. While the milk is reducing, you'll prepare a fragrant infusion of saffron and warm milk. Once the milk has thickened, you'll add the fig paste, saffron-milk mixture, and cardamom powder, stirring gently to combine all the flavors. The figs add a natural sweetness and a unique texture to the dried figs basundi, elevating its taste to new heights.
anjeer basundi is a versatile dessert that can be enjoyed warm or chilled, garnished with chopped nuts and a sprinkle of saffron. You can also try other Basundi recipes like the basundi or sitaphal basundi recipe.
pro tips to make anjeer basundi: 1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend. 2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly. 3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi. 4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi.
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rice kheer recipe | chawal ki kheer | Indian rice pudding | with 16 amazing images
With the onset of the festive season, every other day there is a reason to prepare something sweet and tempting! Of the many Indian sweets, kheer is one of the most popular offerings to God.
There are innumerable varieties of kheer, and one or the other is prepared for every puja, festival or wedding. Rice kheer is undoubtedly the King of Kheers! It is made all over India. Known as Paal Payasam in South India, it is a must-serve item at weddings.
The chawal ki kheer made at the Padmanabha Swamy Temple in Kerala is world-famous. Made by simmering rice and milk in heavy, large bronze vessels for a long time, this rice kheer has a rich taste and attractive pink colour that comes out of the natural thickening of milk.
Here’s how you can make a delightful rice kheer at home. It requires very few ingredients, and the procedure is also simple. You just need to make sure you have enough time because the rice has to be cooked in the milk to get that intense mouth-feel and taste. Once the rice is cooked, the kheer is sweetened, flavoured with Indian spices and garnished with a fistful of assorted nuts and dried fruits.
The rice kheer is kind of similar to the American rice pudding, albeit a bit rich as befits our desi style. When you are running short of time, you can even make a Quick Rice Kheer using condensed milk and cooked rice.
I would like to share some important tips to make the perfect rice kheer recipe. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook until rice is soft and breaks easily with a spoon or on pinching with your finger. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook.
When festivals come one after the other, and you wish to pick from a variety of kheers, check out our collection of 113 Kheer Recipes. You will even find variants like Sabudana Kheer that come in handy on fasting days.
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besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with 20 amazing images.
besan ladoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country.
besan ladoo are made and relished for festivals, family events and different occasions. Some people also serve besan ke ladoo as prasadam. All you need is patience while making besan ladoo, patience is the key.
Ingredients used for making besan ladoo are simply available in every Indian household pantry. All you need to do to make besan ladoo is heat ghee in a non stick pan, once the ghee is hot. Add besan and keep stirring it continuously which will prevent it from burning. Do not strictly leave it unattended. You will need to roast the besan for 13-15 mins atleast. You will know the besan is cooked when the besan would turn golden brown and has a nice aroma. Further, transfer it in a plate and let it cool down. Once the mixture has come to room temperature, add sugar. Also, add coarsely grounded almonds which would give laddus a nutty taste and finally cardamom powder which would enhance the taste of it. Mix well and roll into laddoos. The finish of the laddoos should be shiny, which is an indication of perfectly cooked besan ladoo.
When making this, remember that the rich flavour of the besan ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft besan ladoo if it is not done right.
Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. besan ladoo will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready.
If you liked this, you are sure to also enjoy other Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal.
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chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet | with 8 amazing images.
chum chum is a Bengali mithai made using chenna. Learn how to make chomchom recipe.
These oval shaped Diwali sweet - chum chum is cooked in sugar syrup and stuffed with a mixture of mawa. We have added refined flour (maida) to the prepared chenna which provides stiffness and helps to maintain a proper shape.
To make chum chum, combine chenna and maida and mix well. Divide into 10 portions. Take each portion, one by one, between the palms of our hands and shape it into 100 mm. (4”) oval. Then combine the sugar with 3 cups of water in a deep non-stick pan, mix well and allow it to boil on medium flame for 5-6 minutes. Gently add the chum chums in the sugar syrup and boil on medium flame for 12-15 minutes and drain well. For stuffing, cook all ingredients for 5 to 6 minutes. Cool it completely. Slit each chum chum, stuff it and garnish with almond slivers.
Other than the mawa, you also add some dates, figs or cashews to make cham cham sweet. You can even skip the stuffing and drizzle rabri on top of it or simply garnish using coconut and pistachios.
Tips for chum chum. 1. Use freshly made chenna. 2. Crumble the mawa well so that you get a uniform mixture. 3. While shaping them, take care to see that there are no cracks on the surface. 4. While draining them after cooking, pick gently and add them to the sugar syrup. 5. Always keep them refrigerated.
Try similar recipes like Rose Sandesh or Rasmalai.
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Gil-e-Firdaus is an elaborate but memorable sweet dish, which is made commonly in Hyderabad during festivals and weddings.
Sago and coarsely-crushed rice are cooked in milk and perked up with a range of ingredients like bottle gourd, nuts, condensed milk and cashew paste to get a lusciously creamy dessert with a unique mouth-feel.
Saffron, cardamom and rose water give the Gil-e-Firdaus a rich flavour, which will linger on your palate for long after your cup is empty.
Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish.
You can also try other Hyderabadi sweets like the Khubani ka Meetha .
rasgulla recipe | rasgulla with homemade chenna | quick rasgulla | soft spongy Bengali rasgulla | with 21 amazing images.
rasgulla is an Indian mithai which needs no introduction. For kids to elders this is one sweet which is enjoyed across most Indian states. Learn how to make soft spongy Bengali rasgulla.
Rasgulla with homemade chenna is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas.
Remember that everything matters in the making of perfect rasgullas -- from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy soft spongy Bengali rasgulla. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently!
To make rasgulla, first make the chenna (paneer). Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Switch off the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. Next Boil 5 cups of water and sugar in a steamer and boil till sugar dissolves. Meanwhile, place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes. Shape 16 round smooth balls and add it to the steamer and steam for 7 to 8 minutes. Switch off the flame and allow it to stand for 15 minutes. Refrigerate and serve the rasgullas chilled.
Tips for rasgulla. 1. Use equal quantities of cow’s milk and buffalo’s milk for this recipe. 2. Add the lemon juice gradually to the milk. Excess might make the paneer chewy. 3. Use a muslin cloth only to tie the chenna. It is perfect to let all the water seep out. 4. Knead the chenna very well with your palms and not fingers. This gives it a smooth finish and eventually soft and spongy rasgullas.
Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh.
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khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with 14 amazing images.
Khajur mishti doi is a healthy twist to the traditional Bengali sweet. As the name says healthy mishti doi with dates, is devoid of refined and sugar and made with dates. Learn how to make healthy Bengali sweet.
To make Khajur mishti doi, you need to soak the dates in warm water for about half an hour. Then drain the water, deseed the dates and combine with water to make a smooth puree. Then boil the milk for 8 to 10 minutes and after cooling it slightly add the dates puree and curd for the mishiti doi to set. Pour into individual serving glasses or cups of your choice and allow it to set for 5 hours.
Cooling milk in this healthy Bengali sweet for 10 minutes after boiling is very important as curd added in hot milk will not set the mishiti doi well. Similarly soaking the dates in the beginning in hot water is also important to get a uniform smooth dates puree and thus a smooth mishiti doi.
Healthy mishti doi with dates has been made with cow’s milk as it has slightly lower fat content than full-fat milk. If you wish you can make this sweet with low-fat milk also. That will bring down the fat content to almost nil.
Turn to about half a portion of this comparatively healthy Indian sweet to satisfy your sweet tooth. You will not load your body with refined sugar and thus avoid inflammation too with this khajur mishti doi.
While heart patients and others aiming to eat healthy sweet can include this healthy mishti doi with dates as an occasional treat, diabetics should avoid it because of the addition of dates. Kids also need not hesitate to indulge in this sweet delicacy.
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A yummy, melt-in-the-mouth treat with the contrasting flavours of milk and orange!
The traditional Bengali mithai, Sandesh, is made more exciting by the addition of orange squash, which gives a lively dimension to it.
We have made this Quick Orange Sandesh with readymade paneer so you can prepare it quickly within minutes.
The best part is that this lovely treat can be stored in the Refrigerator for 3-4 days, so you can enjoy it whenever you want.
rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images.
rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls.
rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgulla.
Remember that everything matters in the making of perfect rasgullas---from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water.
Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet.
Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. 2. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. 3. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. 3. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 4. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside.
So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently!
Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh.
Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos.
peanut ladoo recipe | singdana ladoo | peanut laddu | quick and easy peanut ladoo | with 13 amazing images.
Peanut ladoo is a popular Maharashtrian sweet dish made from peanuts, sugar, elaichi and ghee. Called as singdana ladoo in Maharashtra, this ladoo is a quick and easy peanut ladoo to make. In cold winter months, peanut ladoo is made more often to keep the body warm as it provides heat.
The ingredients to make singdana ladoo are easily available in the Indian homes. This is a wonderfully quick and tasty version of Peanut Ladoo, which you can make in a jiffy without requiring you to make a syrup or any such complex step.
To make peanut ladoo recipe, roast the raw peanuts in a broad non-stick pan for 6 minutes. Cool and remove the skin. Blend the peanuts in a mixer till coarse. Transfer the coarsely crushed peanut powder in a deep bowl, add the powdered sugar and cardamom powder and mix well. Add the melted ghee and mix very well. Divide the mixture into 14 equal portions and roll each portion into a ball. You're quick and easy peanut ladoo is ready.
A super tasty sweet treat, peanut ladoo lasts for 3-4 days when stored in an airtight container at room temperature. During winter, singdana ladoo is often put in kids tiffin box.
Other must-try ladoo recipes in our collection include the Churma Ladoo, Til Laddu, Halim Ladoo, Besan Laddoo, Motichoor Ke Ladoo and Nuts Khoya Ladoo.
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This dish is also called sukhadi in some parts of Gujarat. This is a version of Golpapdi , that is served warm and not cut into the traditional diamond shaped cubes.
The trick to making this version is to add the gur after the wheat and ghee mixture has cooled slightly and yet allows the gur to melt and caramelize thus giving it a characteristic crunch.
The milk is added to keep the golpapdi in a soft molten stage. To serve this recipe immediately is very important.
Here are some more desserts you can make in you microwave - Chocolate Mug Cake , Til Ke Ladoo , Sooji Ka Halwa and Meetha Chawal .
kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images.
kala jamun is a traditional Indian sweet available in most mithai shops. Learn how to make black jamun with khoya or mava.
This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet.
To make kala jamun, first make the sugar syrup. For that, combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron, mix well and keep the syrup warm. Then make the jamuns. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide this mixture into 20 equal portions and roll each into round balls, they should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying. Finally, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm.
This Indian mithai recipe is truly irresistible. These have a blacker colour as compared to the regular gulab jamun which are golden brown in colour after frying. If you grab one, you are sure to not stop them and reach out for more.
Ideal to serve at Indian parties and festivals like Diwali and Dussehra with family and friends. Next party besides kala jamun, fill up your mithai platter with assorted sweets like Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, Sandesh etc.
Tips for kala jamun. 1. Use of hariyali mava for this recipe is a must. Often termed as gulab jamun mava, it is readily available in the market. 2. The jamun balls should be rolled extremely smooth. Any cracks on the surface might lead to the jamun breaking while frying. 3. The sugar syrup needs to be of one string consistency. The recipe has a mention about cooking sugar and water mixture for 11 minutes. However, we suggest that you check after 10 minutes for doneness. 4. Kesar strands of good quality will lend a good attractive colour to the sugar syrup.
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