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quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images. quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo is a traditional Gujarati mithai. Learn how to make dry fruit churma ladoo. To make quick churma ladoo, tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside. Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour. Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely. Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes. Divide the mixture into 6 equal portions and shape each portion into a round ladoo by rolling them in between your palms. Use as required. Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell of the flour and get a rich aroma. Here is a really unique quick-fix, which involves powdering leftover rotis and using that coarse powder along with jaggery, ghee and nuts to prepare really delicious quick churma ladoo. The effort that goes into this instant cashew jaggery ladoo made with roti is really meagre compared to its rich and irresistible flavour and aroma! Store this mithai in a dry and airtight container in the refrigerator for 7 days and relish to satisfy your sweet tooth. An interesting variation is dry fruit churma ladoo which is richer in texture, flavour and aroma because of the use of almonds, pistachios and walnuts. Make them for auspicious occasions, weddings and Indian festivals. It is a sweet which kids and adults look forward to enjoying. Tips for quick churma ladoo. 1. Switch off the flame, add 3 tbsp grated jaggery (gur). NOTE : You can add 4 tbsp of jaggery if you prefer sweeter ladoos. 2. Store in an airtight container and keep in the fridge for 7 days. 3. You can use 1 tablespoon coconut oil instead of ghee. Enjoy quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with step by step photos.

gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with 62 amazing images. gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti is a pleasant way to enjoy a sweet meal. Learn how to make jaggery roti. To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes. After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside. In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 5 equal portions. Roll a portion into a 4” (100 mm.) or 5” (125 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. Heat a non-stick tava and grease it with little ghee. Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over. Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides. Repeat steps 5 to 8 to make 4 more rotis. Serve immediately or store in an air-tight container. It stays fresh for 5 to 7 days. Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Gujarati meethi roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable meethi gud ki roti that surprises you with its exciting crispness and lingering flavour. As the name says jaggery roti, gud is the key ingredient with hints of fennel and desiccated coconut. Of course, a pinch of salt is a must too to bring out the flavours of jaggery. Here we have shown 3 ways of making gur ki roti, using 3 different varieties of jaggery – yellow jaggery, brown jaggery and black jaggery. You can use any variety of your choice. This meethi gud ki roti is served with a dollop of white butter, also called safed makhan or chunda in Gujarat. However, Maharashtrians enjoy it with a cup of masala chai. Tips for gur ki roti. 1. On a rolling board place a zip lock bag and grease it with ghee to make rolling easier. 2. Roll out 4” (100 mm.) or 5” (125 mm.) thick roti. We want a thick roti which is like paneer paratha. Don't try and make a big roti from this as the gur may come apart. 3. Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet. 4. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too. Enjoy gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with step by step photos.

banana sheera recipe | satyanarayan puja prashad | suji aur kele ka halwa | with 18 amazing images. banana sheera, also known as Banana halwa or Satyanarayan Prasad is an Indian sweet which I have grown up consuming during most of the puja functions in Maharashtra. Such occasions are incomplete without this prasad. Learn how to make banana sheera recipe | satyanarayan puja prashad | suji aur kele ka halwa | suji aur kele ka halwa is usually served as a prasad during auspicious occasions like Ganesh Chaturthi and Satyanarayan Puja. It is an easy-to-make dessert recipe that can be prepared in a jiffy. It is a perfect recipe for all those with a sweet tooth. satyanarayan puja prashad is a rich sweet pudding made with semolina and chopped banana. The pudding is enriched with the goodness of ghee, nuts and bananas. It has a soft texture and easily melts in your mouth. This halwa is loaded with roasted nuts having a crunchy texture. Indulge in the sweetness of this amazing banana sheera recipe and satiate your taste buds. Tips to make banana sheera: 1. To make banana sheera, make sure to use ripe bananas for best results. 2. Instead of milk you can use water to cook sheera. 3.You can store this sheera in refrigerator for 15 days, just before serving heat it up. Enjoy banana sheera recipe | satyanarayan puja prashad | suji aur kele ka halwa | with detailed step by step photos.

Makai jajaria, an innovative dessert made with tender sweet corn, this can be made with 15 minutes in th pressure cooker, unlike the long- drawn kadhai cooking process!

Lose yourself in this silky smooth custard with chunky mango cubes. “Doodh Keri” or milk custard is part-and-parcel of our childhood memories. Popular across generations, custard has become a household name in India, and for many it is the ultimate comfort food. With a simple twist, the soothing custard transforms into an awesome dessert. Super easy to make, the Mango Custard is a must-try summer dessert! Treat yourself to more mango recipes like Mango Sauce or Mango Raita

bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with 21 amazing images. bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu is a quick healthy dessert. Learn how to make kuler ladoo. To make bajra ladoo, combine the ghee and jaggery in a flat plate and mix well with fingers for 3 to 4 minutes or till the mixture becomes slightly fluffy. Add half the bajra flour and mix well. Add the remaining bajra flour and mix well till the mixture binds well like a dough. Divide the mixture into 4 equal portions and shape each portion into a round ball. Serve immediately or store in an air-tight container. It stays fresh for 2 days. Indian meals are almost incomplete without mithai. But the use of excess sugar often is the reason for health conscious to enjoy it. Here we present kuler ladoo made with bajra flour, ghee and jaggery. One ladoo not only lends protein, but also fibre and iron. Don’t get carried away by the colour of the instant no cook bajra atta ladoo. The aroma, texture and flavour of this ladoo is perfect to qualify it as an Indian mithai. In fact, use of jaggery is always healthier as compared to refined sugar, as sugar may be a cause of inflammation in the body. We recommend 1 Indian millet flour laddu as a serving size for women with PCOS, weight watchers and heart patients. However, remember moderation is the key here too. Moreover, this is for occasional indulgence only. Tips for bajra ladoo. 1. Since the recipe takes only 5 minutes to make, we have made only 4 ladoos at a time. They stay fresh for 2 days and hence we recommend you make fresh ladoos as per your requirement. If you wish, you can make 8 ladoos at a time by using double the quantity of ingredients. However, note that the timing of mixing each ingredient will remain the same. 2. Use a flat plate only to make the ladoos. This makes mixing easier. 3. Mixing the mixture with hands at each stage is important to make soft ladoos. 4. These ladoos are perfectly sweet. If you enjoy slightly less sweet mithais, you can use 1½ tbsp of jaggery instead of 2 tbsp. 5. Store them in an air-tight container at room temperature only. They will stay fresh for 2 days. Enjoy bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with step by step photos.
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