Homemade Khoya has a fresh milk flavour that tastes much better than store-bought ones. You can easily make this soft, grainy, and delicious khoya at home. The traditional method takes time as it involves hours of stirring and reducing milk until it is thick and solid. I have shared a quick instant version which takes just 10 minutes to make khoya.

About Khoya

Khoya is also known as mawa or khoa, is milk solid traditionally made by evaporating moisture from milk through a slow cooking process. As the milk simmers in low heat, it gradually thickens and transforms into a crumbly base. The slow cooking process not only enhances the taste but also brings out the natural sweetness of milk.

I have shared 2 methods one is the traditional method which takes hours to make and second is a quick instant version of homemade khoya which takes just few minutes.

This recipe is easily customisable. You can adjust the texture of khoya by adjusting the cooking time. A longer cooking time results in firmer, more crumbly khoya, while a shorter cooking time yields softer, creamier khoya.

Unlike store-bought versions, which often contain preservatives, homemade is fresh, natural, and free from any artificial additives. This adds authentic taste and enhances the overall flavour profile of the dish. This recipe ensures that the khoya turns out the way you like it - smooth, rich, and full of flavour.

Instant Khoya comes handy when you need khoya instantly for making sweets and desserts. This method is very easy and takes just few minutes of your time.

It is a must have for many classic recipes during festivals and celebrations. Once you try making it at home, you will notice the difference in taste and freshness.

Similar Recipes

• Homemade Paneer
• Cream cheese
• Homemade Fresh Cream
• Khoya Ladoo
• Rasmalai

Khoya Video

Instant Khoya Ingredients

• Milk powder - I used store bought milk powder. The one I used is slightly coarse not too fine.
• Ghee - You can use homemade ghee or store bought ghee.
• Milk - I used fresh milk.

How to make Khoya Step by Step

Instant Method to make Khoya

1.To a pan add 1 tablespoon ghee.

2.Add ⅓ cup milk.

3.Keep flame in low flame. Whisk it well.

4.Add 1 cup milk powder.

5.Whisk it well without any lumps.

6.Switch to ladle and keep stirring.

7.Keep in low flame and start stirring. It starts to thicken.

8.Cook until it leaves the sides of the pan. Switch off.

9.Allow it to cool.

10.Make a ball and refrigerate it for few minutes to make it firm.

11.You can use it as such or grate and use it.

Traditional method to make khoya

1.Boil 1.5 litres milk.

2.Let it simmer until it starts to reducing.

3.Give a quick mix and let it simmer again. Keep stirring often to avoid burning at the bottom. Meanwhile scrape the sides and add the milk solids back to the boiling milk. Let it boil, keep the flame in low or low medium but take care to stir often.

4.Milk starts to thicken.

5.Keep stirring and cooking in low flame.

6.At one stage it will thicken and start to leave the sides of the pan.

7.Now homemade khoya is ready. Switch off, transfer to a bowl and set it aside.

Homemade Khoya is ready!

Expert Tips

• Use of Pan - Use non stick or heavy bottomed pan which helps to prevent milk from sticking and burning during long cooking hours. For the instant version, milk powder and milk sticks a lot so using a heavy bottomed pan is recommended.
• Stir frequently - Stirring the milk frequently is essential to ensure even cooking. This prevents milk from burning at the bottom, also helps avoiding browning.
• Flame - Keeping the flame low helps slow evaporation without burning. It takes time but worth it.
• Scrape sides - Don't waste the milk solids stuck on the sides, scrape and mix them back into the milk regularly.
• Cooling - Cooling khoya properly helps to thicken further and prevents moisture buildup during storage.

Serving and Storage

Store khoya in a clean, airtight container and refrigerate. It stays fresh for up to a week in fridge. For a longer shelf life, it's recommended to freeze khoya, which stays good for almost 2 months. Freeze khoya in a freezer-safe box. Thaw it overnight in the fridge before using.

FAQS

1. Can I use regular milk instead of full cream milk for making khoya?

Yes, you can use regular milk too. But full cream milk gives a rich and creamy khoya compared to toned milk. Also the quantity of khoya is little more when using full cream milk.

2. How do I know when the khoya is ready?

When it forms a thick mass with less moisture and leaves the sides of the pan, your khoya is ready.

3. Why is my khoya sticky and soft?

Khoya is soft when hot but firms up after cooling completely.

4. Can I make khoya without a nonstick pan?

Yes, use a heavy bottomed steel pan but you must stir even more frequently to avoid burning if using a regular pan. I mostly use a thick bottomed steel kadai / pan.

5. Can I flavor the khoya?

Yes, you can add a pinch of cardamom powder at the end if using it immediately for sweets.

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

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

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Khoya Recipe | Instant Mawa Recipe

Khoya also known Mawa or Khoa is an essential ingredient for making sweets and desserts. Khoya is milk solids made by slow cooking full cream milk until it thickens and reduces. It is used in making many traditional Indian sweets like Gulab Jamun, Burfi, Peda etc. Khoya adds richness, flavour, and the perfect texture to sweets, elevates the taste. Traditional method and instant versions included.

Course howtos

Cuisine Indian

Keyword How to, Khoa Recipe How to make Khoya at home Mawa Recipe, milk recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1 cup

Calories 1743kcal

Author Sharmilee J

Ingredients

Instant Version

• 1 cup milk powder
• 1 tablespoon ghee
• ⅓ cup milk

Traditional Version

• 1 ½ litres milk

Instructions

Instant Version

• To a pan add 1 tablespoon ghee.
• Add ⅓ cup milk.
• Keep flame in low flame. Whisk it well.
• Add 1 cup milk powder.
• Whisk it well without any lumps.
• Switch to ladle and keep stirring.
• Keep in low flame and start stirring. It starts to thicken.
• Cook until it leaves the sides of the pan. Switch off.
• Allow it to cool.
• Make a ball and refrigerate it for few minutes to make it firm.
• You can use it as such or grate and use it.

Traditional method to make khoya

• Boil 1 ½ litres milk.
• Let it simmer until it starts to reducing.
• Give a quick mix and let it simmer again. Keep stirring often to avoid burning at the bottom. Meanwhile scrape the sides and add the milk solids back to the boiling milk. Let it boil, keep the flame in low or low medium but take care to stir often.
• Milk starts to thicken.
• Keep stirring and cooking in low flame.
• At one stage it will thicken and start to leave the sides of the pan.
• Now homemade khoya is ready. Switch off, transfer to a bowl and set it aside.
• Homemade Khoya is ready!

Video

Notes

• Use of Pan - Use non stick or heavy bottomed pan which helps to prevent milk from sticking and burning during long cooking hours. For the instant version, milk powder and milk sticks a lot so using a heavy bottomed pan is recommended.
• Stir frequently - Stirring the milk frequently is essential to ensure even cooking. This prevents milk from burning at the bottom, also helps avoiding browning.
• Flame - Keeping the flame low helps slow evaporation without burning. It takes time but worth it.
• Scrape sides - Don't waste the milk solids stuck on the sides, scrape and mix them back into the milk regularly.
• Cooling - Cooling khoya properly helps to thicken further and prevents moisture buildup during storage.

Nutrition

Serving: 250g | Calories: 1743kcal | Carbohydrates: 125g | Protein: 87g | Fat: 101g | Saturated Fat: 61g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 358mg | Sodium: 1094mg | Potassium: 4145mg | Sugar: 127g | Vitamin A: 3833IU | Vitamin C: 11mg | Calcium: 3170mg | Iron: 1mg

The post Khoya Recipe | Instant Mawa Recipe appeared first on Sharmis Passions.

Even though you are using very basic things like chana dal, ghee, sugar, and milk, the halwa tastes so rich and special. This halwa comes together in about an hour and a half, and it is not difficult at all. You can make this for sudden celebration or when guests arrive because it comes together so quickly, and everyone just love it.

About Chana Dal Halwa

Chana Dal Halwa is a traditional Indian sweet halwa that made by cooking ground chana dal paste with ghee until it turn golden and fragrant, then you combine with milk and sugar syrup. The halwa gets its name from chana dal, which is split chickpea dal that has this mild, slightly nutty flavour that makes it different from other halwa recipe.

The texture of this halwa is so wonderful. The cooked dal paste brings flavour  and continuous stirring to make it smooth and creamy. The halwa is golden in colour from the saffron, and it also adds warm flavour and rich taste to the dish. 

You can adjust this halwa based on your taste preference, you can make it sweeter by adding extra sugar or you can prefer it less sweet by using less sugar. The saffron is the key ingredient in this recipe and you really shouldn't skip it because it has special flavour that makes the whole halwa taste different. 

I usually make this on festive occasions or when I want to try something different from the regular halwa that I make at home. My family love it because the texture is so soft and tasty, also feels something impressive but simple.

Similar Recipes

• Bread Halwa Recipe
• Mango Halwa Recipe
• Milk Halwa Recipe | Paal Halwa Recipe
• Moong Dal Halwa
• Ragi Halwa

Chana Dal Halwa Video

Chana Dal Halwa Ingredients

• Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
• Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
• Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
• Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want. 
• Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special. 
• Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer. 
• Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.

How to make Chana Dal Halwa RecipeStep by Step

1.Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.

2.Grind it to a slightly coarse paste, Set aside. Soak saffron in warm milk, mix well and set aside. To a kadai or pan  add half of ghee to it add ground paste.

3.Keep cooking in low flame, first its lumpy slowly it will crumble like shown below, keep sauteing in low flame until  golden and raw smell of chana dal leaves.

4.Add milk,saffron milk and water to it.

5.Mix well and cook covered for few minutes.

6.Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become goey.

7.Slow it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.

8.Add cardamom powder and chopped almonds. Mix well and switch off.

Serve hot or warm with a generous sprinkle of chopped almonds. Delicious melt in the mouth chana dal halwa ready. Serve hot or warm!

Expert Tips

• Heavy Kadai - Use a heavy bottomed pan or kadai for this halwa because it prevents the mixture from sticking and burning at the bottom. 
• Toast the Dal - Toast the grind chana dal paste in ghee on low flame until it turn golden for flavour.
• Keep Stirring - Stir at intervals while cooking, regular stirring make sure the halwa cook evenly and the texture come out smooth.
• Add Ghee Right - Add the remaining ghee when the mixture starts to thicken after you add sugar, this really helps to make it soft and creamy. The ghee brings everything together at this stage.
• Cook Till Ball - Cook until the halwa starts to leave the side of the pan and roll like a ball when you stir it. 
• Serve Warm - Serve Chana Dal Halwa while warm because the texture is so soft and creamy at that temperature. 

Serving and Storage

Serve this Halwa warm or hot with chopped almonds on top, It can be kept at room temperature for one day. You can refrigerate for three days and reheat before serving. When reheated, ghee will come out little which makes it soft again.

FAQS

1.Can I skip saffron in this?

You can skip it, but it really makes a big difference to the colour and flavour to the halwa.

2.Can I reduce ghee quantity?

You can reduce little but not too much. Ghee gives texture and shine to the halwa.

3.Why my halwa is sticky?

It may not be cooked fully. Keep cooking and stirring until it leaves sides of pan.

4.Can I skip cardamom?

Yes, cardamom is optional and you can skip it, but it does add warm flavour that go well with the saffron.

5.How long can I store this halwa?

You can simply keep it in an airtight container at room temperature and it stay fresh for like two to three days. 

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

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

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Chana Dal Halwa

Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments. 

Course Dessert, sweet, sweets

Cuisine Indian

Keyword chana recipes, dal recipes, diwali dishes, diwali recipes, diwali sweets, diwali sweets recipes, halwa, sweet recipes, virtual diwali party

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 3 people

Calories 367kcal

Author Sharmilee J

Ingredients

• ½ cup chana dal
• ⅛ cup ghee
• ½ cup sugar
• ½ cup milk + 1 tablespoon
• 10 strands saffron
• a tiny pinch cardamom powder (optional)
• 2 tablespoon almonds chopped

Instructions

• Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.
• Grind it to a slightly coarse paste. Set aside.
• Soak saffron in warm milk, mix well and set aside.
• To a kadai or pan  add half of ghee to it add ground paste.
• Keep cooking in low flame, first its lumpy slowly it will crumble, keep sauteing in low flame until  golden and raw smell of chana dal leaves.
• Add milk, saffron milk and water to it. Mix well and cook covered for few mins.
• Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become gooey.
• Slowly it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.
• Add cardamom powder and chopped almonds. Mix well and switch off.
• Serve Chana Dal Halwa hot or warm with a generous sprinkle of chopped almonds.

Video

Notes

• Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
• Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
• Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
• Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want. 
• Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special. 
• Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer. 
• Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.

Nutrition

Serving: 100g | Calories: 367kcal | Carbohydrates: 57g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 21mg | Potassium: 168mg | Fiber: 8g | Sugar: 36g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg

The post Chana Dal Halwa Recipe appeared first on Sharmis Passions.

Traditionally this sweet is prepared for weddings, special occasions and festivals. It became very popular as it was virally circulated in social media and loved by many food lovers. Do try this muttai mittai and enjoy!

About Mutta Mittai

'Muttai' in tamil means Egg and 'Mittai' means candy so Muttai Mittai translates to Egg Sweet or Egg Candy. Muttai Mittai is famous in Senji (Gingee) and Appampattu in Villupuram district of Tamil Nadu. Traditionally, the sweet was made at home and sold within the local community.

Syed Sweets a sweet shop based in Appampattu first introduced this sweet. This sweet is known for its richness, soft and slightly chewy texture. As the name, this sweet's traditional preparation is particularly associated with egg and sugar as main ingredients.

When I saw this sweet in Instagram and my friend wowing about the taste of this sweet I was too tempted and bought it from a local shop. But the essence flavour was too dominating that I didn't like it at all. Later found that the one I tasted was not authentic hence did not have the perfect taste.

Fast forward few months again I started to crave for this sweet, so thought to try it myself. So I checked youtube video of the sweet shop making this sweet and tried it. I made homemade khoya and tried, oh my god it tasted so delicious. All of us at home loved it so much that it got over in no time.

Saffron and cardamom powder hides the egg flavour so even those who don't like eggs will like this sweet and my daughter is a proof for it. The recipe does not use any flour so it is a gluten free sweet.

Similar Recipes

• Kadalai Urundai (Peanut Candy)
• Egg Chapathi | Mutta Chapathi
• Muttai Kulambu | Egg Kuzhambu
• Egg Poriyal | Muttai Podimas | Egg Stir Fry
• Butter Biscuit

Muttai Mittai Ingredients

• Milk - Use full cream milk to make khoya. Each variety of milk yields khoya measure differently so it is best to measure khoya in grams and use it for the recipe.
• Eggs - Use eggs in room temperature. I would suggest to use white eggs for this sweet. Country eggs flavour may be too dominant.
• Sugar - White granulated sugar is used for this recipe.
• Flavouring - Saffron and cardamom powder is used as flavouring for this sweet.
• Ghee - Ghee adds richness and gives more moist texture to this sweet.

How to make Muttai Mittai Recipe Step by Step

Homemade Khoya Preparation

1.Take a heavy bottomed kadai, add 1 ½ liters full cream milk. Let it boil. Keep mixing and scraping the sides.

2.Simmer and let it thicken.

3.It took me almost 1 ½ hours for making khoya. I made khoya the previous day and made mutti mittai the next day. You can even use store bought readymade unsweetened khoya.

Preparing saffron milk and cake tin

4.Soak a tiny pinch saffron in 1 tablespoon warm milk, Set aside.

5.Lay parchment paper inside a 6X6 inches cake tin. Brush with ghee on all sides.

Cooking khoya with sugar

6.To a kadai add 200 grams khoya, 125 grams sugar, ⅛ teaspoon cardamom powder and soaked saffron milk.

7.Heat it up and start cooking in low flame. Cook until sugar dissolves completely and it becomes goey like this. Switch off and cool down for 5-7 minutes.

Mixing with eggs, ghee

8.Now transfer the mixture to a mixing bowl. When it is still warm, add 3 eggs one at a time and whisk it well.

9.Make sure to have the mixture warm while you add eggs. At the same time it should not be very hot.

10.After all the 3 eggs are added, whisk it well to make it lump free. Finally add 3 tablespoon (around 40 grams) ghee. Preheat oven at 150 deg C for 10 minutes.

11.Whisk it well and set aside.

Baking muttai mittai

12.Transfer the batter to the cake tin.

13.Bake in preheated oven at 150 DEG for 30-35 minutes.

14.Cool down for a while then remove from cake tin.

15.Cool down completely then cut into pieces.

16.Muttai Mittai is ready!

Enjoy!

Expert Tips

• Preparing khoya - I used full cream milk so got around 340 grams of khoya for 1.5 liters of milk. So I measured 200 grams and used it for the recipe. All 1.5 liters of milk does not yield the same measure of khoya, it varies depending on the fat content in milk. You can choose to buy unsweetened khoya or make your own.
• Flavouring - You can skip saffron but I recommend adding as it gives richness to the sweet.
• Mixing - Make sure the cooked khoya sugar mixture is warm and not hot while you add eggs.
• Baking - Check it by inserting a tooth pick in the center around 30 minutes, it it comes out clean then it is done, also it should have a golden brown top. Else bake for few more minutes. Each oven is different, so keep an eye.
• Slicing - Slice it once it completely cools.

Serving and Storage

Enjoy muttai mittai warm or cold. It keeps well in room temperature for 2 days and in fridge for about a week. However the taste is best when it is fresh so consume it within few days of making.

FAQS

1.Why it is called muttai mittai and other names for it?

It i made with egg as one of the main ingredient hence called as muttai mittai. It is also known as egg sweet, egg burfi, senji mutta mittai, senji egg sweet etc.

2.Can I make it eggless?

No the authentic taste and texture of muttai mittai comes only if we use eggs so I don't recommend making the sweet without eggs.

3.What does Muttai Mittai taste like?

It has a rich, sweet taste with a mild egg, milk flavour. The texture is soft, slightly chewy.

4.Why did my Muttai Mittai become hard?

Overcooking can make the sweet hard. Cook it only until sugar dissolves and bake only till the mentioned time, do not overcook or overbake.

5.Can I use brown sugar or jaggery instead of white sugar?

You can experiment with other sweeteners, but the colour, flavour and texture will change. White sugar gives a more traditional result.

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

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

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Mutta Mittai Recipe

Muttai Mittai as it is popularly known is egg sweet made using few ingredients which includes milk, sugar, ghee and eggs. It originated from a sweet shop named Syed Sweets in Villupuram district. Muttai Mittai suddenly gained attention worldwide after it became viral in social media. Here I have shared the authentic muttai mittai recipe, do try and enjoy at home.

Course Baking, sweet

Cuisine Indian

Keyword sweet recipes

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

To make khoya

• 1 ½ litres milk or 200 grams unsweetened khoya

To make muttai mittai

• 125 grams granulated white sugar
• 3 eggs
• ⅛ teaspoon cardamom powder
• 1 tiny pinch saffron
• 1 tablespoon warm milk

Instructions

• Take a heavy bottomed kadai, add 1 ½ liters full cream milk. Let it boil. Keep mixing and scraping the sides.
• Simmer and let it thicken.
• It took me almost 1 ½ hours for making khoya. I made khoya the previous day and made mutti mittai the next day. You can even use store bought readymade unsweetened khoya.
• Soak a tiny pinch saffron in 1 tablespoon warm milk, Set aside.
• Lay parchment paper inside a 6X6 inches cake tin. Brush with ghee on all sides.
• To a kadai add 200 grams khoya, 125 grams sugar, ⅛ teaspoon cardamom powder and soaked saffron milk.
• Heat it up and start cooking in low flame. Cook until sugar dissolves completely and it becomes goey like this. Switch off and cool down for 5-7 minutes.
• Now transfer the mixture to a mixing bowl. When it is still warm, add 3 eggs one at a time and whisk it well.
• Make sure to have the mixture warm while you add eggs. At the same time it should not be very hot.
• After all the 3 eggs are added, whisk it well to make it lump free. Finally add 3 tablespoon (around 40 grams) ghee. Preheat oven at 150 deg C for 10 minutes.
• Whisk it well and set aside.
• Transfer the batter to the cake tin.
• Bake in preheated oven at 150 DEG for 30-35 minutes.
• Cool down for a while then remove from cake tin.
• Cool down completely then cut into pieces.
• Muttai Mittai is ready!
• Enjoy!

Notes

• Preparing khoya - I used full cream milk so got around 340 grams of khoya for 1.5 liters of milk. So I measured 200 grams and used it for the recipe. All 1.5 liters of milk does not yield the same measure of khoya, it varies depending on the fat content in milk. You can choose to buy unsweetened khoya or make your own.
• Flavouring - You can skip saffron but I recommend adding as it gives richness to the sweet.
• Mixing - Make sure the cooked khoya sugar mixture is warm and not hot while you add eggs.
• Baking - Check it by inserting a tooth pick in the center around 30 minutes, it it comes out clean then it is done, also it should have a golden brown top. Else bake for few more minutes. Each oven is different, so keep an eye.
• Slicing - Slice it once it completely cools.

The post Muttai Mittai Recipe appeared first on Sharmis Passions.

This easy and quick sweet is perfect for special occasions when your busy schedule doesn't allow much time for cooking. The result is soft sweet that everyone loves as it melts in the mouth and doesn't feel heavy at all. Once cooled completely, it stores well for a couple of days.

About Besan Barfi

Besan Barfi is a traditional Indian sweet that people make for special occasions. This sweet is soft melts in your mouth without being heavy or sticky. The flavour is warm and rich because of cardamom powder mixed through it.

It has a golden brown colour from roasted besan, which gives it deeper, richer taste. Also the texture is tender and smooth, not grainy at all. It tastes smooth with ghee and sweetness from the sugar syrup.

You can adjust sweetness based on what you prefer, some people like it more sweet and some want less. This recipe works with white sugar or unrefined sugar, both give different taste but comes out good. Some add extra nuts on top and some skip it completely, it depends on your choice.

I usually make this barfi during festival season and it comes out perfect every time if you follow all the steps carefully. My family loves eating these because they tastes so good and not too sweet.

Similar Recipes

• Besan Ladoo Recipe (Besan Laddu)
• Besan Toast | Bread Besan Toast
• Carrot Barfi Recipe
• Besan Flour Murukku | Kadalai Maavu Murukku
• Beetroot Burfi Recipe

Besan Barfi Ingredients

• Besan Flour - I use one cup of besan flour as the base. Sieving avoid lump formation while roasting so flour stay smooth.
• Ghee - I use ghee for roasting besan and more for greasing the pan. Ghee gives richness and helps barfi melt and enhances the taste.
• Sugar - I use sugar for making syrup, you can use regular white sugar or unrefined sugar.
• Water - I use water for making sugar syrup. Water helps sugar dissolve and reach the right consistency.
• Cardamom Powder - I add cardamom powder for flavour and aroma. It blends beautifully with besan and makes barfi taste special.
• Almonds - I chop almonds and sprinkle on top before it cool. Nuts add crunch and make barfi look nice.

How to make Besan Burfi Step by Step

1.Take besan flour and sieve it once. Set aside.

2.To a pan add ghee heat it, then add sieved besan flour.

3.Keep cooking in low flame for about 20 minutes. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming.Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.

4.Grease the pan with ghee and set aside.In another pan add sugar and water.

5.Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.

6.Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.

7.Once you add it do not delay mix it well. It will start to thicken.

8.Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.

9.When it is still warm, mark pieces. After cooling down completely, cut over the marked line.cut into small squares. They are soft when warm, once it cools down it will be perfect to bite.

Enjoy!

Expert Tips

• Sieve Besan - I sieve besan flour once before roasting because it avoids lump formation. Sieving makes flour light and smooth.
• Roast Slowly - I roast besan flour in low flame till the raw smell goes. 
• Aroma - If the raw smell is there, besan is not roasted enough and it gives raw taste to burfi. 
• Check Sugar Syrup - I keep checking sugar syrup and once it reaches one string consistency I switch off, exact consistency is important.
• Mix Quickly - Once you add sugar syrup to besan mixture, mix well immediately because the mixture thickens fast. 
• Press While Warm - I transfer mixture to greased pan and sprinkle nuts on top while still warm. Press it slightly so the nuts stick well.
• Mark While Warm - Mark the pieces with knife while barfi is still warm, pieces come out clean. 
• Cool Completely - Barfi soft when warm but once it cools completely it hardens.

Serving and Storage

Serve Besan Barfi as sweet after meal or during tea time snack. It tastes best when it comes to room temperature because you get perfect texture and flavour. Store in airtight container and it stays fresh for three to four days in cool place. You can keep pieces separate with parchment paper in between so they don't stick together and stay nice.

FAQS

1.Can I use white sugar instead?

Yes you can use regular white sugar and it works fine. Unrefined sugar gives little different taste but both type work for this recipe.

2.Why my burfi comes out very hard?

Overcooking the sugar syrup make burfi very hard so switch off exactly after one string consistency. Do not overcook or it become difficult to bite.

3.How long they stay fresh?

Store in airtight container and they stay fresh for couple of days. Keep away from moisture because that make them soft and stick together.

4.Can I skip cardamom powder?

You can skip it but cardamom add nice flavour and aroma. Without it barfi tastes a bit plain so I recommend using it.

5.Why my barfi have wavy pattern on top?

This happens when you delay while handling and not mix quickly when syrup added. Mix well then switch off and pour immediately into greased pan for smooth top.

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

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

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Besan Barfi Recipe (Besan Burfi)

Besan Barfi is a delicious melt in mouth sweet made by cooking besan flour with ghee, sugar syrup then cutting them into squares. The flavour comes from nutty besan flour, cardamom powder and garnish of nuts makes it look special and tastes even better. 

Course sweet, sweets

Cuisine Indian

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

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 small pieces

Calories 125kcal

Author Sharmilee J

Ingredients

• 1 cup besan flour
• ¼ cup ghee
• ¼ teaspoon cardamom powder
• 1 tablespoon chopped almonds

For making sugar syrup:

• ¾ cup sugar
• ⅓ cup water

Instructions

• Take besan flour and sieve it once. Set aside.
• To a pan add ghee heat it, then add sieved besan flour.
• Keep cooking in low flame for about 20 mins. The color slightly changes and the raw smell will go off and a nice aroma of cooked besan will start coming. Switch off and set aside. This step is very important incase the besan flour is not roasted well, then the raw smell will be there in the burfi too so roast it patiently in low flame.
• Grease the pan with ghee and set aside. In another pan add sugar and water.
• Keep cooking until its thick and syrupy. Add cardamom powder to the syrup at this stage.
• Keep checking and once it reaches one string consistency switch off. Take the pan with besan mixture and switch on. Add the syrup to it.
• Once you add it do not delay mix it well. It will start to thicken.
• Once it is mixed well transfer the mixture to the greased pan, sprinkle nuts on top. Press it slightly.
• When it is still warm, mark pieces. After cooling down completely, cut over the marked line. Cut into small squares. They are soft when warm, once it cools down it will be perfect to bite. Enjoy Besan Barfi!

Notes

• Sieve Besan - I sieve besan flour once before roasting because it avoids lump formation. Sieving makes flour light and smooth.
• Roast Slowly - I roast besan flour in low flame till the raw smell goes. 
• Aroma - If the raw smell is there, besan is not roasted enough and it gives raw taste to burfi. 
• Check Sugar Syrup - I keep checking sugar syrup and once it reaches one string consistency I switch off, exact consistency is important.
• Mix Quickly - Once you add sugar syrup to besan mixture, mix well immediately because the mixture thickens fast. 
• Press While Warm - I transfer mixture to greased pan and sprinkle nuts on top while still warm. Press it slightly so the nuts stick well.
• Mark While Warm - Mark the pieces with knife while barfi is still warm, pieces come out clean. 
• Cool Completely - Barfi soft when warm but once it cools completely it hardens.

Nutrition

Serving: 25g | Calories: 125kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 7mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg

The post Besan Barfi Recipe (Besan Burfi) appeared first on Sharmis Passions.

These mushroom puff tastes just like the ones we get in local Indian bakeries. With store bought puff pastry sheets these puffs are so easy and quick to make. Over the years I have learnt the trick of making perfect puffs using store bought puff pastry sheets. I have shared all the tips and tricks in this post so don't miss till the end.

About Mushroom Puff

Mushroom Puff is made using puff pastry sheets, mushroom, onion, garlic and some basic spices. The mushroom filling comes together in just few minutes yes by the time you thaw the frozen puff pastry sheets the filling gets ready. Assemble them and bake it, your mushroom puff is ready!

Mushroom puff is a delicious and easy snack made with flaky puff pastry sheets and a savory mushroom filling. The combination of crispy, golden pastry and flavorful mushroom filling makes them perfect for tea time, parties, or as a quick evening snack.

Trust me, my daughter who is not fond of puffs loves homemade puffs because of the filling. My son loves mushroom so this is his favourite too. Homemade puffs tastes good because you can customise the filling according to your liking and preference.

I have used button mushrooms but you can also try with shiitake, cremini or portobello mushrooms too. Make sure to chop them fine so that it blends well with the masala. These mushroom puff can be served with tomato ketchup and tea to make a perfect evening snack.

Mushroom Puff Video

If you love puffs then this mushroom puff is a must try for you. Juicy mushroom filling with flaky puff outside makes it an outstanding combination. Mushroom puff tastes best when served warm and crisp.

One important tip when making mushroom puff is to cook the mushroom filling until they are dry. Mushrooms release a bit of water while cooking, and a wet filling can make the puff pastry soggy.

Similar Recipes

• Egg Puffs Recipe
• Vegetable Puff Recipe | Veg Puffs
• Paneer Puff Recipe
• Phulka | How to make soft phulka
• Mushroom Pepper Fry

Mushroom Puff Ingredients

• Puff Pastry Sheets - I used store bought puff pastry sheets. You can make your own or buy them from supermarkets to make the process quick.
• Mushroom - I have used button mushroom chopped fine. You can try with other mushrooms too.
• Onion, Garlic - Onion and garlic chopped fine is used for the filling to make it more flavourful and tasty.
• Spice powders - I have used chilli powder and garam masala powder.
• Ghee, Oil - Oil is used to cook the filling and ghee is used for brushing on top.
• Sesame seeds - is added for crunch as topping.
• Salt - is used for balance and to taste.
• Coriander leaves - is added for freshness and flavour.

How to make Mushroom Puff Step by Step

1.Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.

2.Saute until it turns golden.

3.Add 1 ½ cups mushroom.

4.Cook in medium high flame. Mushroom lets out water.

5.Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.

6.Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.

7.Give a quick saute and switch off. Let the mixture cool down.

8.Mushroom filling is ready. Separate for 5 puffs and keep it ready.

9.Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.

10.Fold it into a triangle.

11.Prick with fork to seal completely.

12.Repeat to finish for the other puff pastry sheets also.

13.Brush the top with ghee or oil.

14.Sprinkle sesame seeds on top.

15.Repeat to finish.

16.Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.

Serve hot or warm with tomato ketchup and coffee or tea!

Expert Tips

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
• Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
• Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
• Baking - I bake at 220°C until golden brown for 20 minutes. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.

Serving and Storage

Serve Mushroom Puffs hot or warm with tea, coffee and tomato ketchup. It tastes best when fresh and hot, right out of oven. If storing, keep in airtight container once cooled. You can reheat in oven or tawa before serving, but it is always most crisp on the same day.

FAQS

1. Can I use store-bought puff pastry sheets?

Yes, Store-bought puff pastry is easy to reach and convenient. It works very well for mushroom puffs.

2.Which mushrooms are best for mushroom puffs?

Button mushrooms are the most commonly used. You can try with other mushrooms too.

3. How do I prevent the mushroom filling from becoming watery?

Cook the mushrooms until all their moisture has evaporated and allow the filling to cool completely before filling the pastry.

4. Can I prepare mushroom puffs in advance?

Yes. You can assemble them ahead of time and refrigerate them until ready to bake.

5.Can I make mushroom puffs in an air fryer?

Yes. Air frying works well and gives the pastry a crisp exterior. The exact temperature and time depend on the air fryer and size of the puffs. You can try with 200 DEG for 12-15 minutes then proceed accordingly.

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

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

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Mushroom Puffs Recipe

Mushroom Puffs is a popular snack in Indian bakeries as they make a delicious evening snack with tea. This is one of the easiest and simple filling that I've made for puffs yet tastes so good. Mushroom Puff is so quick and easy to make in just few easy steps. This Indian style mushroom puffs will be a instant hit so do try and enjoy!

Course Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 5 puff pastry sheets
• 1 tablespoon oil
• 1 tablespoon garlic
• ½ cup onion
• 1 ½ cups mushrooms
• 1 ½ teaspoon red chilli powder
• ¾ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• 1 tablespoon ghee
• 1 tablespoon sesame seeds
• salt to taste

Instructions

• Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.
• Saute until it turns golden.
• Add 1 ½ cups mushroom.
• Cook in medium high flame. Mushroom lets out water.
• Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.
• Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.
• Give a quick saute and switch off. Let the mixture cool down.
• Mushroom filling is ready. Separate for 5 puffs and keep it ready.
• Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.
• Fold it into a triangle.
• Prick with fork to seal completely.
• Repeat to finish for the other puff pastry sheets also.
• Brush the top with ghee or oil.
• Sprinkle sesame seeds on top.
• Repeat to finish.
• Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.
• Serve hot or warm with tomato ketchup and coffee or tea!

Video

Notes

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
• Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
• Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
• Baking - I bake at 220°C until golden brown. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.

The post Mushroom Puff Recipe appeared first on Sharmis Passions.

This recipe process is simple and easy, you need only one ingredient and a few basic steps, no fancy equipment needed. You can just make a batch and  store it for a long time if you roast it properly. The flour is light, easy to digest and packed with nutrition. 

About Millet Flour

Foxtail millet, called thinai, is a nutritious grain that has been used in cooking for generations. This is simply made by sun drying the millet and grinding it to a fine powder. You can use this flour in different ways, from making porridge to baking, and it works well for most recipes.

This recipe has mild flavour with nutty taste. You can also grind them fine or sieve it for a smooth powder that blends well into the dough or batter. The texture is light and does not feel heavy like some other grain flour.

Also, roasting helps keep flour fresh and prevent any bugs from coming. Roast it in low flame until smoke start to come, but you have to be careful not to burn it. Roasted flour also has slightly different flavour, more toasty and nice.

Making millet flour at home is much cheaper than buying from store and you control the quality. I make this whenever I run out of millet flour because the process is so easy and quick that it not take much effort.

Similar Recipes

• Millet Soup Recipe
• Millet Khichdi Recipe
• Millet Murukku
• Millet Flour Dosa | Instant Millet Dosa
• Millet Cookies Recipe

Millet Flour Ingredients

• Foxtail Millet - I use one cup of thinai for making flour and it gives good quantity. Foxtail millet is nutritious and make light flour after grinding fine.

How to make Millet Flour Step by Step

1.Measure thinai, rinse it well, drain water.

2.Spread on a plate and dry it completely. Transfer to mixer jar and grind to a fine powder.I grind in batches in my small jar.

3.Sieve it, discard the coarse mixture. Transfer the flour to a clean dry container.

Store in a clean dry container.

Expert Tips

• Rinse Well - I rinse the millet thoroughly to remove any dust or impurity. Make sure to drain water completely before drying.
• Sun Dry Completely - Spread on plate and let it dry in the sun completely makes grinding easy and flour stay fresh for longer time.
• Grind in Batch - If your mixer jar is small, grind in batch instead of all at once. Grinding in batches help flour grind more fine and uniformly.
• Sieve for Fine Powder - I also sieve the ground flour to remove any coarse bit. This step is important to get smooth, fine flour that is easy to use in recipe.
• Roasting - Do not burn the flour because that makes it taste bitter. Keep roasting in low flame and watch carefully so it does not burn.
• Store Properly - I transfer the flour to clean, dry container and keep in a cool, dry place. Proper storage keep flour fresh for many months.

Serving and Storage

You can use this millet flour as, its ready to use in any recipe once you make it. You can just use it for making porridge or mix it in batter, or use baking bread and it all works great. Store in airtight container in cool, dry place and it stay fresh for several months. 

FAQS

1.How long this millet flour stays fresh?

This stays fresh for several months in airtight container with proper storage. Roasting helps extend shelf life so it lasts even longer.

2.Do I need to roast the flour?

You don't have to roast it if you plan to use flour soon. Roasting is for long time storage and also prevents any bugs.

3.Can I make a larger batch?

Yes you can make as much as you want, just follow the same process. Grind in batches if your mixer jar is not big enough to handle all at once.

4.How do I know flour is fine enough?

After sieving, flour should feel smooth and not have any coarse bit. Sieve again if you still see coarse particle in flour.

5.What if flour is still clumpy after grinding?

Make sure millet is completely dry before grinding because any moisture makes it hard to grind fine. Dry millet gives smooth flour without clumps.

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

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

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Millet Flour | How to make Millet Flour

Millet Flour is a handy healthy ingredient made by first rinsing, sun drying millets and grinding to a fine powder. Making millet flour at home is quite easy without any additives or any preservatives. Millet Flour is a blissful blessing for people to celebrate in diet without adding too much of calories.

Course howtos

Cuisine Indian

Keyword How to, millet recipes

Prep Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 1 cup

Calories 252kcal

Author Sharmilee J

Ingredients

• 1 cup foxtail millet

Instructions

• Measure thinai, rinse it well, drain water.
  
• Spread on a plate and dry it completely. Transfer to mixer jar and grind to a fine powder. I grinded in batches in my small jar.
• Sieve it, discard the coarse mixture. Transfer the flour to a clean dry container.

Notes

• Rinse Well - I rinse the millet thoroughly to remove any dust or impurity. Make sure to drain water completely before drying.
• Sun Dry Completely - Spread on plate and let it dry in the sun completely makes grinding easy and flour stay fresh for longer time.
• Grind in Batch - If your mixer jar is small, grind in batch instead of all at once. Grinding in batches help flour grind more fine and uniformly.
• Sieve for Fine Powder - I also sieve the ground flour to remove any coarse bit. This step is important to get smooth, fine flour that is easy to use in recipe.
• Roasting - Do not burn the flour because that makes it taste bitter. Keep roasting in low flame and watch carefully so it does not burn.
• Store Properly - I transfer the flour to clean, dry container and keep in a cool, dry place. Proper storage keep flour fresh for many months.

Nutrition

Serving: 75g | Calories: 252kcal | Carbohydrates: 49g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 130mg | Fiber: 6g | Calcium: 5mg | Iron: 2mg

The post Millet Flour appeared first on Sharmis Passions.

The combination of ragi and cocoa work so well together, cocoa hides the ragi flavour completely so kids drink this without fuss. It is creamy and smooth and tastes almost like chocolate milkshake. Ragi is rich in calcium and other nutrients needed for healthy growth and bone development.

About Ragi Milkshake

Ragi Milkshake is a nutritious drink that can be given to kids and adults and has health benefits. This is made by mixing ragi with cocoa powder and milk, this drink tastes good and is also packed with nutrition.

Ragi milkshake is creamy and delicious making it a favourite among kids. This has chocolate brown colour because of the cocoa powder, it also looks appealing to kids and chocolate lovers will enjoy this drink. Vanilla extract adds extra flavour.

You can adjust how much sugar you add depending on preference, some people like it sweeter and some prefer less sweet. The cocoa powder reduce the ragi flavour so well that you can make it without cocoa also if you prefer, but cocoa really makes the difference for kids. 

I usually make this for my kids as breakfast drink when in hurry the whole glass gets finished quickly as it tastes like chocolate shake. 

This Ragi Milkshake is so tasty that you will not find its actually ragi in it.I made it chocolate flavoured as its my kids favourite but its purely your wish. Check my tips for variations.

Similar Recipes

• Hot Cocoa Recipe
• Ragi Cake Recipe (Eggless Finger millet cake)
• White Chocolate Cocoa Cookies Recipe
• Banana Milkshake Recipe (Banana Shake)
• Dry Fruits Milkshake Recipe

Ragi Milkshake Ingredients

• Ragi Flour - I use ragi flour for nutrition and it is the base of this milkshake. It gives calcium and other nutrients for growth.
• Cocoa Powder - I add cocoa powder because it suppresses the flavour of ragi. Cocoa also gives chocolate taste and make it more appealing.
• Milk - I use full cream milk for making it creamy and smooth. Cold milk is preferred.
• Sugar - I add sugar for sweetness and you can adjust the amount according to your preference. Some like it sweet and some prefer less sweet so add to taste.
• Vanilla Essence - I add vanilla essence which is optional but it gives a nice flavour to the milkshake. 
• Water - I use water for cooking ragi flour mixture before adding milk. Water helps ragi flour cook proper and become thick before mixing with milk.

How to make Ragi Milkshake Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down.

2.To a sauce pan - measure and add ragi flour and coco powder to it.

3.Whisk well then add water to it.

4.Whisk well to avoid lumps. All this is done off the stove. Now switch on and cook until it becomes thick and shiny.

5.It should coat the ladle like this. Switch off and cool down completely. Chill the milk at least for 15-30 minutes.

6.Add chilled milk to mixer jar, add sugar and cooked ragi mixture.

7.Add vanilla essence to it and blend it well until smooth and creamy. Chill it until serving time and Serve chilled.

Serve with a garnish of chocolate shavings or chocolate semiya like how I did. You can even sprinkle coco powder(as in video).

Expert Tips

• Mixing - I whisk ragi flour and cocoa powder with water first off the stove before cooking. Whisking well help avoid lumps.
• Cooking - I cook the mixture until it becomes thick and shiny and coat the ladle properly. This is an important step so that it blends well with milk and taste smooth.
• Cool Completely - I let the cooked ragi mixture cool down completely before adding it to blender. 
• Chill Milk Well - I chill milk at least for 15 to 30 minutes in the fridge before blending. Cold milk make milkshake smooth and creamy.
• Blend Smooth - I add chilled milk, sugar and cooked ragi mixture to mixer and blend well until smooth and creamy. 
• Use Full Fat Milk - I use full cream milk for creamy and richness, you can use low fat milk if you prefer lighter version.

Serving and Storage

Serve ragi milkshake chilled in glass with garnish of chocolate shavings or chocolate sprinkles on top. You can serve it right after blending or chill until serving time, both work fine. Store leftover in fridge for one day in airtight container and shake well before serving because it might settle. 

FAQS

1.Why my milkshake is grainy and not smooth?

Lumps in ragi flour makes it grainy so whisk well with water off the stove before cooking. Cook until thick and blend well with cold milk to get smooth texture.

2.Can I skip cocoa powder?

Yes you can skip cocoa and just add vanilla essence, but cocoa powder hide the flavour of ragi so kids will love it. Cocoa makes big difference specially for kids.

3.How much sugar to add?

You can just adjust sugar according to your preference, some like it sweet and some prefer less sweet. 

4.Can I skip vanilla essence?

Yes vanilla essence is optional, cocoa powder alone gives good flavour to milkshake.

5.How long can I store this?

You can just leftover in fridge for one day in an airtight container and shake well before serving. Better to make fresh because it tastes best when just made and cold.

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

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

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Ragi Milkshake Recipe

Ragi Milkshake is a mild and filling drink made using ragi flour, cocoa powder and sugar. It is a healthy and kid friendly drink to enjoy. This drink can be made in 30 minutes and you can serve it cold as it is nutritious and also tasty.

Course Drinks

Cuisine Indian

Keyword milk recipes, milkshake recipes, millet recipes, Nutritional Beverage, Nutritional Drink, ragi recipes, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chilling Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 glasses

Calories 140kcal

Author Sharmilee J

Ingredients

• 1 ½ heaped tablespoon ragi flour
• ½ tablespoon coco powder
• 1 ½ cups milk
• 1 tablespoon sugar
• ¼ teaspoon vanilla essence (optional)
• ¾ cup water

Instructions

• To a sauce pan - measure and add ragi flour and coco powder to it.
  
• Whisk well add water to it.
• Whisk well to avoid lumps. All this is done off the stove. Now switch on and cook until it becomes thick and shiny.
• It should coat the ladle like this. Switch off and cool down completely. Chill the milk at least for 15-30 mins.
• Add chilled milk to mixer jar, add sugar and cooked ragi mixture.
• Add vanilla essence to it and blend it well until smooth and creamy. Chill it until serving time and Serve chilled.
• Serve Ragi Milkshake with a garnish of chocolate shavings or chocolate sprinkles.

Video

Notes

• Mixing - I whisk ragi flour and cocoa powder with water first off the stove before cooking. Whisking well help avoid lumps.
• Cooking - I cook the mixture until it becomes thick and shiny and coat the ladle properly. This is an important step so that it blends well with milk and taste smooth.
• Cool Completely - I let the cooked ragi mixture cool down completely before adding it to blender. 
• Chill Milk Well - I chill milk at least for 15 to 30 minutes in the fridge before blending. Cold milk make milkshake smooth and creamy.
• Blend Smooth - I add chilled milk, sugar and cooked ragi mixture to mixer and blend well until smooth and creamy. 
• Use Full Fat Milk - I use full cream milk for creamy and richness, you can use low fat milk if you prefer lighter version.

Nutrition

Serving: 200ml | Calories: 140kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 74mg | Potassium: 297mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 296IU | Calcium: 232mg | Iron: 0.2mg

The post Ragi Milkshake Recipe (Millet Milkshake) appeared first on Sharmis Passions.

This is one of the best ways to use zucchini. The trick for making crisp zucchini fritters to squeeze the water as much as possible. They're easy to make, customise relatively inexpensive, and a great way to add more vegetables to a meal while still feeling satisfying to eat.

About Zucchini Fritters

Zucchini Fritters are crisp and crunchy on the outside with a soft textured inside. With the burst of flavours these fritters are great to snack that even kids would love it. Make it big sized and they serve as a great savoury pancakes for breakfast.

I wanted to make it gluten free so ended up creating this recipe. I have tried it couple of times and these turned out super good. So with perfect measures I am sharing the recipe here.

The first time I tried I was skeptical how my family would react so was waiting for them to taste it. But to my surprise everyone including my mother loved it so much and they complained saying it got over soon. So next time made a big batch to serve them and they all enjoyed it.

I served it with cheese spread that I had in hand and it was perfect combination. You can serve it with tomato ketchup too. This recipe is egg free, gluten free so try and enjoy it guilt free.

Similar Recipes

• Kunukku
• Beetroot Burfi Recipe
• Mango Rice Recipe (Mangai Sadam)
• Easy Soft Corn Tortilla Recipe
• Sweet Potato Kheer | Shakarkandi Kheer

Zucchini Fritters Video

Zucchini Fritters Ingredients

• Zucchini - Forms the base of these fritters. Grate them using big holed grater, squeeze water completely then use it.
• Rice flour - is added to make the fritters crisp and makes the binding easier.
• Besan flour - adds a nutty flavour and gives body to these fritters.
• Chilli flakes , Pepper powder - Chilli flakes and pepper powder is added for spice.
• Ginger, Garlic - is added for taste and flavour. You can grate or fine chop and add it.
• Onion - Add it finely chopped to add crunch and taste to the fritters.
• Curd - adds a mild sour taste.
• Oil - is used for shallow frying. Any flavourless cooking oil can be used for this recipe.
• Salt - is added to taste and balance the flavours.
• Soda - helps to soften the inside texture. It helps to avoid fritters turning hard.

How to make Zucchini Fritters Step by Step

1.Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.

2.Transfer to a strainer, add salt to taste, mix well.

3.Keep covered and let it rest for 10-15 minutes.

4.Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.

5.To a mixing bowl add

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• salt to taste
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda

6.Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.

7.Scoop the batter using a deep curved ladle.

8.Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.

9.Flip over and cook. Cook both the sides until golden brown.

Serve hot!

Expert Tips

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
• Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

Serving and Storage

Zucchini fritters are best served hot and crisp, straight from the pan. Serve with Greek yogurt, sour cream, or even cheese spread. You can store the batter in fridge for 2 days. Fritters should be served right way for enjoying the best taste.

FAQS

1.Why is my fritters soggy and not crisp?

If you fry them when oil is not hot and ready the fritters might turn soggy. If the batter is too loose also it may turn soggy.

2.Can I air fry or bake them?

Yes you can but can't expect the same results as shallow frying.

• Air Fryer - Reheat at 180°C (350°F) for 3-5 minutes until hot and crispy.
• Oven - Bake at 180°C (350°F) for 10-12 minutes.

3.What can I serve fritters with?

You can serve it with tomato ketchup, green chutney or sour cream or cheese spread.

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

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

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Zucchini Fritters Recipe

These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.

Course snacks

Cuisine American, Indian

Keyword 30 mins recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda
• salt to taste

Instructions

• Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.
• Transfer to a strainer, add salt to taste, mix well.
• Keep covered and let it rest for 10-15 minutes.
• Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.
• To a mixing bowl add
• 3 cups grated zucchini

  ⅓ cup rice flour

  ⅓ cup besan flour

  1 tablespoon garlic1 teaspoon ginger

  ½ teaspoon chilli flakes

  ¼ teaspoon pepper powder

  salt to taste

  ½ cup onion

  2 tablespoon thick curd

  ¼ teaspoon soda
• Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.
• Scoop the batter using a deep curved ladle.
• Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.
• Flip over and cook. Cook both the sides until golden brown.
• Serve hot!

Video

Notes

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
  Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

The post Zucchini Fritters Recipe appeared first on Sharmis Passions.

The flavour of small onions in this murukku is really good and makes it taste completely different from regular murukku. Once the dough comes together, you need to press and fry them quickly. It stays crisp for several days without losing that fresh taste. 

About Onion Murukku

Onion Murukku is a flavourful variation to regular murukku. When you grind small onions into a paste, they have a mild, sweet flavour that blend beautifully with rice flour and urad dal flour. This combination give it a unique taste that make this snack stand out.

This murukku breaks easily since the dough is light and airy. It has golden brown colour, from frying at right temperature, and the texture is more delicate than plain murukku with onion paste. You get nice crunch outside but it is not heavy at all.

You can adjust spice level based on taste preference, some like more chillies and some prefer less heat. Also getting the right dough consistency is important, if too dry it is hard to press through the maker, if too wet it won't crisp up properly.

I wanted to try this for long time and every time I make it my family enjoy it too because flavour so fresh and nothing like store bought snack.

Similar Recipes

• Butter Murukku Recipe
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Ragi Murukku | Finger Millet Murukku
• Rava Murukku

Onion Murukku Video

Onion Murukku Ingredients

• Rice Flour - I use rice flour as the base for light, crispy texture. It combines well with urad dal flour to give right texture when frying.
• Urad Dal Flour - This helps dough stay together and also add nice flavour. Urad dal flour is needed for binding everything.
• Small Onions - The flavour of small onion is really good in this murukku, so I strongly recommend small onion only. Big onion won't give same taste so choose small ones.
• Red Chillies - I grind red chillies with onion to add spice and flavour. Amount depend son how spicy you like your murukku to be.
• Sesame Seeds - I add these for crunch and flavour that spread throughout. They make each bite taste better.
• Melted Butter - Butter give richness to dough and make murukku taste more flavourful.
• Hot Oil - I add hot oil because it helps murukku come out crispy. This makes big difference in final texture.
• Hing - Just a pinch of hing for flavour and digestion help. Don't add too much.
• Salt - Season to your preference. Salt bring out flavour of all ingredients.
• Water - Add gradually to get smooth dough. You need just enough so it is not too dry or too wet.

How to make Onion Murukku Step by Step

1.To a mixer jar add onion and red chillies grind it to a paste with little water. To a mixing bowl add rice flour,urad dal flour, sesame seeds, butter, oil and onion chilli paste.

2.Mix it well first then add water little by little. Gather to form a dough.

3.Gather to form a smooth dough. Grease the murukku maker with oil, place a star shaped murukku disc. You can use regular murukku plate too. Fill the murukku press with dough.

4.Heat oil in a kadai, when oil is hot enough press the murukku directly in hot oil. Let it cook for few seconds. Fry in low medium flame.

5.Flip over and cook till golden brown on both sides. When the bubbles ceases its done. Drain in tissue paper. Repeat to finish the dough.

After cooling down store in airtight dry container.

Expert Tips

• Grinding Onion - I grind onion and red chillies together to a paste with little water. Grinding them together helps flavour blend nicely.
• Mixing Dough - Add all dry ingredients first, then add onion chilli paste and mix well. Only after that add water little by little.
• Getting Dough Right - Dough should be smooth enough to press through murukku maker but not too loose. This takes little practice to get right.
• Oil for Mould - I make sure to grease murukku maker properly with oil. This help sdough slide out easy when you press.
• Check Oil Heat - When you press murukku into oil, it should sizzle immediately. If oil not hot enough, murukku absorb oil and become heavy.
• Cook Both Sides - Press in hot oil for few seconds, then flip and cook till golden brown on other side. Don't leave one side too long or it burn.
• Spiciness - Adjust amount of red chillies based on your spice preference. 

Serving and Storage

Serve Onion Murukku once it cools down a bit because thats when the flavour is best and texture is crisp. After completely cooling you can eat at room temperature too. Drain on tissue paper right after frying so excess oil come off, then store in dry airtight container. It stays good for several days as long as you keep away from moisture.

FAQS

1.Why must I use small onion?

Small onion has mild, sweet flavour that blends perfectly with murukku. 

2.How do I make it less spicy?

You can reduce red chillies. Just start with less and taste, then add more if you want more heat.

3.Why is my murukku so oily?

If the oil is not hot enough, make sure oil is hot enough that it sizzles when frying murukku. If the dough is too loose also the murukku drinks oil.

4.Can I store it longer?

Store in airtight dry container and it stays good for several days. If it starts to soften, you can't make it crispy again so better to eat within few days.

5.How crispy should it be?

It should break easily when you bite and sound crispy. If it too soft then oil was not hot enough, if too hard then you cooked too long.

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

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

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Onion Murukku Recipe

Onion Murukku is a crunchy, spicy murukku made by blending onion and chilli flavour in the making of regular murukku. It is commonly made at home for festivals and much healthier compared to packed snacks from store. Using small onion brings better flavour than big onion.

Course Snack

Cuisine Indian

Keyword butter recipes, diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, murukku, rice flour recipes, savoury recipes, snack recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 people

Calories 205kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• ¼ cup urad dal flour
• ½ teaspoon sesame seeds
• 1 teaspoon melted butter
• 1 teaspoon hot oil
• a pinch hing
• salt to taste

To grind to a paste:

• 12 nos small onion
• 3 nos red chillies
• ⅛ cup water

Instructions

• To a mixer jar add onion and red chillies grind it to a paste with little water. To a mixing bowl add rice flour, urad dal flour, sesame seeds, butter, oil and onion chilli paste. 
• Mix it well first then add water little by little. Gather to form a dough.
• Grease the murukku maker with oil, place a star shaped murukku disc. You can use regular murukku plate too. Fill the murukku press with dough.
• Heat oil in a kadai, when oil is hot enough press the murukku directly in hot oil. Let it cook for few seconds.
• Flip over and cook till golden brown on both sides. Drain in tissue paper. Repeat to finish the dough.
• After cooling down store in airtight dry container & enjoy Onion Murukku!

Video

Notes

• Grinding Onion - I grind onion and red chillies together to a paste with little water. Grinding them together helps flavour blend nicely.
• Mixing Dough - Add all dry ingredients first, then add onion chilli paste and mix well. Only after that add water little by little.
• Getting Dough Right - Dough should be smooth enough to press through murukku maker but not too loose. This takes little practice to get right.
• Oil for Mould - I make sure to grease murukku maker properly with oil. This help sdough slide out easy when you press.
• Check Oil Heat - When you press murukku into oil, it should sizzle immediately. If oil not hot enough, murukku absorb oil and become heavy.
• Cook Both Sides - Press in hot oil for few seconds, then flip and cook till golden brown on other side. Don't leave one side too long or it burn.
• Spiciness - Adjust amount of red chillies based on your spice preference. 

Nutrition

Serving: 100g | Calories: 205kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 9mg | Potassium: 39mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

The post Onion Murukku Recipe appeared first on Sharmis Passions.

This snack is easy to make and take less time compared to other Diwali snacks like murukku. Millet is a nutritious grain that have high fibre content and good for digestive health, it makes this snack even better than regular sev. It has slight different taste from regular besan omapodi.

About Millet Omapodi

Millet Omapodi is a snack that is made with foxtail millet flour instead of regular besan flour like traditional omapodi. The combination of millet flour and besan flour together makes perfect blend for taste and texture. You can use homemade millet flour or buy readymade pack from store.

Texture is crispy and crunchy throughout, when you bite it break easily and don't feel heavy like regular sev. This look nice and appetizing. Because of the ajwain and hot oil, it become very crispy and stay crunchy for longer time.

You can adjust the dough consistency based on preference, if dough is too tight then pressing will be difficult and omapodi turns out hard. In that case you can sprinkle little water and mix and try pressing again. Some people like it very crispy and some prefer it bit soft, you can adjust by adding or skipping hot oil.

I usually make this during festive season and making millet snacks become new interest for me because millet so healthy and tasty when use in right way.

Similar Recipes

• Omapodi Recipe | Sev Recipe
• Ajwain Paratha Recipe
• Millet Flour Dosa | Instant Millet Dosa
• Ajwain Water
• Millet Cookies Recipe

Millet Omapodi Ingredients

• Thinai Flour - I use foxtail millet flour as the base and it gives mild, nutty flavour to omapodi. You can use homemade millet flour or readymade pack from store.
• Besan Flour - I add besan flour to balance the flavour and help with binding of dough. It combines well with millet flour.
• Ajwain - I dry roast ajwain first till nice aroma come, then grind it with water. Ajwain gives nice flavour and help with digestion.
• Melted Butter - I add melted butter for richness and flavour to the dough. Butter makes omapodi taste better.
• Hot Oil - I add hot oil because it make omapodi turn out nicely crisp. If you want it bit soft then you can skip hot oil.
• Salt - I add salt for seasoning and you can adjust to taste. Salt brings out flavour of the flours.
• Water - I add water gradually to gather the dough to right consistency. Don't add too much water at once.
• Oil - I use oil for deep frying and it should be hot but not smoking. Right temperature is important for crispy omapodi.

How to make Millet Omapodi Step by Step

1.Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.

2.To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture

3.Add butter, oil, hing and required salt. Strain and add ajwain water.

4.First mix this well, it will be crumbly. Now add water to it and gather the dough.

5.Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough.

6.Close with lid.Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready.Oil should not be smoking hot, keep in low medium flame. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.

7.Deep fry in low medium flame.Flip over and cook on both sides till golden. Drain in tissue paper. After it cools down just separate the pieces and store. Repeat to finish the dough.

Store in a clean dry airtight container.Serve with tea.

Expert Tips

• Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
• Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
• Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
• Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
• Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
• Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
• Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.

Serving and Storage

Serve Millet Omapodi hot or at room temperature with your tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in clean, dry airtight container and it stays crispy for several days. Keep away from moisture because that make it soft.

FAQS

1.Can I use other millet flour?

Yes you can follow same recipe for other millet like ragi, samai and other millet. The method stay same, only millet flour change.

2.How do I make it extra crispy?

I add hot oil to dough because it turn out nicely crisp. Make sure oil at right temperature and not smoking hot while pressing.

3.Why is my omapodi hard?

If dough too tight then pressing will be difficult and omapodi turn out hard. Sprinkle little water and mix and try pressing again.

4.Can I use store bought millet flour?

Yes you can buy readymade millet flour pack from store, it work fine. Homemade flour also work good if you have time to make.

5.How long they stay fresh?

Store in clean, dry airtight container and they stay crispy for several days. Keep away from moisture and they last longer.

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

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

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Millet Omapodi Recipe | Millet Sev Recipe

Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health. 

Course Snack

Cuisine Indian

Keyword butter recipes, diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, savoury recipes, sev

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Calories 267kcal

Author Sharmilee J

Ingredients

• 1 cup thinai flour
• ½ cup besan flour
• a pinch hing
• 1 teaspoon melted butter
• 1 teaspoon hot oil
• salt to taste
• water as needed
• oil to deep fry

To blend together:

• ¾ tablespoon ajwain
• ¼ cup water

Instructions

• Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.
• To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture.
• Add butter, oil, hing and required salt. Strain and add ajwain water.
• First mix this well, it will be crumbly. Now add water to it and gather the dough.
• Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough. Close with lid.
• Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.
• Deep fry in low medium flame. Flip over and cook on both sides till golden.
• Drain in tissue paper. After it cools down just  separate the pieces.
• Store Millet Omapodi in a clean dry airtight container. Serve with tea.

Notes

• Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
• Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
• Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
• Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
• Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
• Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
• Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.

Nutrition

Serving: 100g | Calories: 267kcal | Carbohydrates: 42g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 1318mg | Potassium: 259mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Calcium: 16mg | Iron: 3mg

The post Millet Omapodi Recipe appeared first on Sharmis Passions.