Sambar Quinoa is perfect filling meal for people on diet and diabetics. This is good option when you want something quick and nutritious to eat. The whole meal comes together in just 35 minutes from start to finish. Serve it hot with ghee drizzle and it stays warm for good time.

About Sambar Quinoa 

Sambar Quinoa is made using quinoa and toor dal cooked together with spices and vegetables. The base flavour comes from bisi bele bath powder which has all the sambar spices already mixed. Tamarind water adds tangy flavour and brings out the taste well. 

Quinoa and dal absorbs all the spice flavours. It is a flexible recipe which can be adjusted to your taste. The mustard seeds and curry leaves in the tempering gives nice aroma and crunch. Peanuts add little richness and mild sweetness to balance the spices. 

You can add in vegetables of your choice like carrot, brinjal, beans and small onion. They gives taste and nutrition, also cook the vegetables until soft but do not overcook. The roasted spice powder is important because it gives strong flavour. 

I usually make this for a healthy meal that tastes like sambar but with more nutrition. My family loves it because it feels different from regular dal rice. The combination of quinoa and sambar spice feels fresh and tasty.

Similar Recipes

• Bisi Bele Bath Recipe
• Bisi Bele Bath Masala Powder
• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa

Sambar Quinoa Ingredients

• Quinoa - I used quinoa as the main grain which is high in fibre and protein. It cooks soft and absorbs all the flavours really well.
• Toor dal - I added toor dal for nutrition and to make the meal more filling. It cooks together with quinoa and adds creaminess.
• Ghee - I used ghee for flavour and richness in the meal. It makes the final dish tastes rich and more satisfying.
• Tamarind water - I added tamarind water for tangy flavour which balances the spices nicely.
• Bisi bele bath powder - This gives all the sambar spice flavours at once. It has chilli, coriander, fenugreek and other spices mixed together.
• Onions - I used small onions for mild onion flavour without overpowering the spices.
• Carrot - I added carrot for sweetness and nutrition and nice colour.
• Beans - I added beans for texture and to make the meal more complete and nutritious.
• Salt - I added salt for balancing all the flavours in the meal.
• Oil - I used oil to temper the mustard seeds and curry leaves at the end.
• Mustard seeds - I add mustard seeds in the tadka for nice flavour.
• Curry leaves - These give aroma and for fresh taste. It gives nice flavour.
• Peanuts - I add in some roasted peanuts for crunch and mild sweetness that balances the spice.

How to make Sambar Quinoa Step by Step

1.Measure and get ready with the ingredients. Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.

2.Then add the vegetables saute for a while then add quinoa and dal, give a quick mix.Add water.

3.Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.

4.Add it to rice mix well then add water.

5.Add tamarind water and mix well to a goey consistency. Add required salt

6.Mix well.Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.

7.Add peanuts fry until browned.Add the tadka to bisi bele bath and mix well.

Serve hot with a drizzle of ghee and chips!

Expert Tips

• Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
• Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
• Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
• Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
• Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
• Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
• Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.

Serving and Storage

Serve this hot with pappad or vadagam. It tastes best when warm and fresh. Leftover can be stored in refrigerator for two days. While reheating add little water and heat gently. Mix well before serving again.

FAQS

1. Can I use regular rice?

Yes you can use basmati rice or any white rice. It will work the same way but quinoa is healthier.

2. Where do I get bisi bele bath powder?

You can buy from stores or I have recipe to make it at home. Homemade version is better.

3. Can I skip the toor dal?

No dal is important as it adds creaminess. You need it for proper texture.

4. How do I adjust the spice?

You can use less bisi bele bath powder if you prefer milder taste. Start with less and add more.

5. Is it good for diabetics?

Yes quinoa have low glycemic index and high fibre which make it good for diabetic diet.

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

Tried this Sambar Quinoa 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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Sambar Quinoa Recipe (Quinoa Bisi bele bath)

Sambar Quinoa is a meal made with quinoa rice and sambar with tempered spices. You can simply serve it with pappad or vadagam on the side. Quinoa is light and nutty so it blends well with sambar spices. It is little different from regular sambar rice and filling too.

Course Main Course

Cuisine Indian

Keyword Dinner recipe, lunch recipes, quinoa recipes, sambar, sambar recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 470kcal

Author Sharmilee J

Ingredients

• ½ cup quinoa
• ¼ cup toor dal
• 3 cups water
• 1 tablespoon ghee
• 2 tablespoon tamarind water
• 2 tablespoon bisi bele bath powder
• 8 nos small onion
• 2 nos small carrot chopped roughly
• 10 nos beans chopped roughly
• salt to taste

To temper:

• 1 teaspoon oil
• 1 tablespoon ghee
• ¾ teaspoon mustard seeds
• few nos curry leaves
• 2 tablespoon peanut

Instructions

• Rinse rice and dal first and keep it ready. Heat oil in a pan - add small onions saute for a minute.
• Then add the vegetables saute for a while then add quinoa and dal, give a quick mix. Add water.
• Pressure cook for 4 whistles in low medium flame. Now take bisi bele bath powder.
• Add it to rice mix well then add water.
• Add tamarind water and mix well to a gooey consistency. Add required salt. Mix well.
• Add ghee and let it boil in simmer. Heat oil + ghee in a tadka pan add mustard seeds and curry leaves, let it splutter.
• Add peanuts fry until browned. Add the tadka to bisi bele bath and mix well.
• Serve Sambar Quinoa hot with a drizzle of ghee and chips!

Notes

• Rinse well - I rinse quinoa and toor dal under water before cooking. This removes any dust and helps them cook evenly.
• Quick sauté - I saute onions for just one minute before adding other vegetables. This keeps them with a slight bite and texture.
• Pressure cook - I cook on low medium flame for 4 whistles. This ensures even cooking without breaking down the ingredients.
• Mix spices - I add bisi bele bath powder and mix it well with the cooked quinoa. Let it absorb the flavours for a minute.
• Tamarind blend - I add tamarind water and stir to get gooey consistency. The spices should coat everything nicely.
• Ghee boil - I add ghee and let it boil on simmer for nice flavour. Do not add too much or it becomes very oily.
• Tadka finish - I temper mustard seeds and curry leaves until they splutter well. This gives nice aroma and crackle to the dish.

Nutrition

Serving: 125g | Calories: 470kcal | Carbohydrates: 46g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 40mg | Potassium: 342mg | Fiber: 10g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg

The post Sambar Quinoa Recipe (Quinoa Bisi Bele Bath) appeared first on Sharmis Passions.

This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.

About Ragi Ribbon Pakoda

Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.

The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.

You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.

I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.

Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc

Similar Recipes

• Ribbon Pakoda | Ribbon Murukku
• Potato Chips Recipe
• Pakoda Kuzhambu | Pakoda Kulambu
• Cashew Pakoda Recipe (Munthiri Pakoda)
• Onion Pakoda Recipe | Onion Pakora Recipe

Ragi Ribbon Pakoda Ingredients

• Ragi flour - I used ragi flour as the main flour. You can try with other millet flours too.
• Rice flour - I add rice flour for crispness. It helps to make pakoda light and crunchy when fried.
• Besan flour - This gives good texture and helps bind the dough nicely together.
• Butter - I use butter for flavour and to give nice crisp texture to the pakoda.
• Sesame seeds - I add sesame seeds for mild flavour and little crunch in each bite.
• Red chilli powder - This adds spice and colour to the pakoda.
• Salt - I add salt for balancing all the flavours nicely.
• Water - I use water as needed to make soft and smooth dough.
• Oil - I use oil to deep fry the pakoda until it turn golden.

How to make Ragi Ribbon Pakoda Step by Step

1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.

2.Add water little by little and gather together.

3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.

4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.

5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.

Store in a clean airtight container.

Expert Tips

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot as pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Serving and Storage

Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture. 

FAQS

1. Can I use cumin seeds?

Yes you can use cumin seeds instead. It gives nice flavour.

2. Why is my pakoda bitter?

It may be due to overcooking. Remove once the bubbles reduce well.

3. How to check the oil temperature?

Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.

4. Can I make the dough ahead?

No the dough will dry up so making dough fresh and making the pakoda instantly will work better.

5. Why is the pakoda dark in colour?

Ragi flour naturally gives dark colour so do not judge cooking by colour alone.

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

Tried this Ragi Ribbon Pakoda 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 Ribbon Pakoda Recipe

Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, ragi recipes, rice flour recipes, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 576kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour / finger millet flour
• ¼ cup rice flour
• ¼ cup besan flour
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ¼ teaspoon red chilli powder
• salt to taste
• water as needed
• oil to deep fry

Instructions

• Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
• Add water little by little and gather together.
• Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
• Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil.
• Flip over and cook. When bubbles ceases then remove.
• Remove and drain in tissue paper. Break into pieces. Serve Ragi Ribbon Pakoda as snack!

Notes

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot or pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Nutrition

Serving: 100g | Calories: 576kcal | Carbohydrates: 110g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 636mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Calcium: 428mg | Iron: 6mg

The post Ragi Ribbon Pakoda Recipe appeared first on Sharmis Passions.

Here I have posted many modak and kozhukattai recipes that you can try for this Ganesh Chaturthi or Vinayagar Chaturthi. Modak is Lord Ganesha's favorite sweet and is one of the popular Ganesh Chaturthi Recipe that everyone tries especially in Indian homes. There are varieties of modak and kozhukattai recipes that you can try!

About Ganesh Chaturthi

Ganesh Chaturthi also known as Vinayaka Chaturthi marks the arrival of Lord Ganesh to earth from Kailash! We celebrate Ganesh Chaturthi by doing special pooja for Lord Ganesha, offering him his favourite food and visiting Ganesha temples & pandals. Ganesh Chaturthi is the next big festival after Diwali which is almost celebrated with equal fervour and devotion across all the states of India!

• Ganesha's Favorites : Modak / Kozhukattai (in Tamil), Sundal are his favorites. At home we make wide varieties of Modak - sweet modak, savour modak, spicy modak, plain modak, fried modak, gravyish modak on his day. In this Ganesh Chaturthi edition, we are going to see the collection of the modak / kozhukattai recipes and other recipes which can be prepared that day for you to choose & plan your celebration.
• Ganesh Idol : Installation of huge crafted and beautifully decorated statutes of Ganesha in pandals/ podiums marks the beginning of celebration Visiting the various public displays / pandals is a popular activity during the festival. At homes, we buy new Ganesh idols, perform abishekam of the idol and do pooja on the day. Modaks, fruits, sundal, coconut and jaggery, are offered to the God and then shared with friends & relatives as well.
• Ganesh Visarjan : It is a belief that Lord Ganesh gets back to Kailash after 10 day visit to earth on Visarjan day! It signifies the cycle of birth, life and death. Visarjan means immersion - On Anant Chaturdashi (the last day), the statues are paraded through the streets, accompanied by much singing and dancing and immersed in sea, river or a water body! It is also believed that Lord Ganesh gives a new beginning by taking away our obstacles by getting it immersed in water!

Video

Ganesh Chaturthi Recipes Essentials

View more Ganesh Chaturthi Recipes

Ganesh Chaturthi Modak Recipes

Modak is made using rice flour for outer covering shell and for the inner filling traditionally freshly grated coconut and jaggery are used. But now there are many variations and alternates to the traditional modak recipe and here are some. I have given modak recipes with mould and without the mold.

The South Indian version of modak is called Kozhukattai or Modakam which is very popular in Southern States especially in Tamil Nadu.

Recipes by Categories

My fond memories of this day

We started our life at our new home 10 years back on this day.All the firsts are always special so does this home to us. As this is the first house we bought from our hard earned money.So to whichever house we move in future either big or small this house is always special to us.  Cherished moments which I will carry for a life time!

FAQS

1. How do we celebrate Ganesh Chaturthi at home?

a. Get an Ganesh Idol from shop.
b. Decide the menu for the day, shop accordingly and plan the timing for pooja.
c. Cook modak and the menu you have in mind.
d. Gather the family members, offer the menu to Lord Ganesh and do pooja & pray.
e. Relish the dishes and also share it friends & relatives.
f. Visit Ganesha temples & pandals.

2. What are the 3 important and easy recipes for Ganesh Chaturthi / Vinayaka Chaturthi?

Sweet Modak, Spicy Modak and Sundal (a snack) are easy, common and important dishes for Ganesh / Vinayak Chaturthi.

3. I did not buy an idol? What to do?

2 ways to manage if you did not get a new idol. One - A Ganesh Photo / picture would do! Two - Mix a palmful of turmeric powder with little water and make it as a paste. Now grip the paste in your hand, remove it and smoothen the surface - Ganesh is ready! This is how all Poojaris / priest make Lord Ganesh for Ganesh Pooja & then start any function / pooja.

4. How do you do Pooja for Lord Ganesh?

a. Place the idol / photo / turmeric mold
b. Clean and decorate all the idol & all God Photos / Idols
c. Offer the menu prepared in a banana leaf before the idol as neivedhyam
d. Also add fruits in the banana leaf if you have,
e. Light a diva or villaku, put dhoop / sambrani and break coconut if you have
f. Chant "Ganpati Bappa Morya" or ask children to sing any Ganesh song (Mundhi Mundhi Vinayagane in tamil)
g. Light the camphor and circle around the idol / photo while you continue chanting.

5. When is Ganesh Chaturthi celebrated this year?

This year, it is celebrated on 14th September 2026, Monday.

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

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

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Ganesh Chaturthi Recipes | Vinayaka Chaturthi Recipes

Ganesh Chaturthi Recipes collection featured in this edition of Ganesh Chaturthi special. Step by step photos along with videos posted here for easy & cool preparation of your menu on this day.

Course Snack, sweet

Cuisine Indian

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories

Author Sharmilee J

Ingredients

Ganesh Chaturthi Recipes:

• 1. Modak
• 2. Kozhukattai
• 3. Ammini kozhukattai
• 4. Pillayarpati mothagam
• 5. Sweet pidi kozhukattai
• 6. Kara pidi kozhukattai
• 7. Chana sundal
• 8. Sweet ammini kozhukattai
• 9. Ukadiche modak
• 10. Ulundu kozhukattai

Essentials :

• 1. Homemade rice flour
• 2. Kozhukattai dough

Video

The post Ganesh Chaturthi Recipes | Vinayaka Chaturthi Recipes appeared first on Sharmis Passions.

Ellu Kozhukattai is a sweet dumpling with sesame jaggery filling. Sesame modak is very tasty and enjoyable by all. This ellu kozhukattai also known as sesame modak is popular during Vinayagar Chaturthi festival, but they make a wonderful traditional sweet for any occasion or a tea time snack.

About Ellu Kozhukattai

'Ellu' in tamil means sesame seeds and 'Kozhukattai' means dumpling so it translates to sesame modak. Ellu Kozhakattai also known as Ellu Mothagam is similar to poorna kozhukattai with ellu(sesame filling).

Ellu kozhukattai or Sesame modak gives you a mixed taste of both the sweetness of jaggery and nutty flavour of sesame seeds and crunch from grated coconut. Try this Ellu kozhukattai recipe and enjoy the delicious combination of sesame and jaggery wrapped in soft rice flour dough.

I love ellu urundai amma makes, soft and flavourful, you can even make that as stuffing for this kozhukattai. But I usually make sesame kozhukattai this way as it gives a juicy and moist filling which tastes so delicious.

This ellu kozhukattai is simple, easy to make and tastes delicious. If you love the flavour of sesame seeds then this kozhukattai is just for you. Hope you enjoy making this recipe as much as I did sharing it here.

Similar Recipes

• Ellu Sadam Recipe | Sesame Rice Recipe
• Ellu Urundai Recipe | Ellu Laddu Recipe
• Rava Modak Recipe (Sooji Modak)
• Ellu Podi | Sesame Powder
• Peanut Sesame Ladoo Recipe

Ellu Kozhukattai Video

Ellu Kozhukattai Ingredients

• Idiyappam flour - Use homemade rice flour or store bought idiyappam flour.
• Jaggery - I used block jaggery crushed. You can use powdered jaggery too.
• Sesame seeds - I have used white sesame seeds but you can replace it with black sesame seeds too. If using black sesame seeds, rinse dry then roast it and proceed.
• Coconut - Using coconut gives a mild crunch and taste so do not skip it.
• Sesame oil - I used sesame oil while mixing the dough and also for greasing the fingers.
• Cardamom powder - It is used for flavouring the sesame jaggery filling.
• Salt - to taste
• Water - Water is boiled rigorously and used for making the dough.

How to make Ellu Kozhukattai Recipe Step by Step

Making sesame filling

1.To a sauce pan add ¾ cup jaggery along with ½ cup water.

2.Let it boil. Mix it well until jaggery dissolves.

3.No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.

4.To a pan add ½ cup white sesame seeds.

5.Roast it until golden brown. Remove and set aside.

6.Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.

7.Grind it coarsely and set aside.

8.To the pan strain the jaggery syrup and add it.

9.Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.

10.Mix it well until it starts to thicken. Cook in low medium flame.

11.At one stage it will start to leave the sides of the pan, now switch off.

12.Transfer to a plate, let it become warm. Make small balls and set aside.

Preparing the outer dough

13.To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.

14.Boil water.

15.Add hot water little by little and start mixing.

16.Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.

17.Knead it well until the dough is smooth and without cracks.

18.Make lemon sized balls.

19.Take a ball, flatten it slightly so that the edges are thin and the center is thick.

20.Add the filling and start sealing.

21.Pull the edges to the center.

22.Make it smooth, shape it like a modak.

23.Grease the steamer plate with sesame oil or ghee.

24.Arrange the prepared modak on the steamer plate.

25.Add water to a steamer, let it boil.

26.Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.

27.Sesame modak is ready!

Enjoy it hot or warm!

Expert Tips

• Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
• Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
• Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
• Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.

Serving and Storage

Ellu Kozhukattai tastes great on its own, you can serve it along with savory kozhukattai or sundal. It tastes best when served hot or warm, however tastes good even after it cools down. Consume on the same day of making as the recipes contain coconut.

FAQS

1. Can I make Ellu Kozhukattai without coconut?

Yes. You can make the sesame-jaggery filling without coconut if you prefer. The flavour will be slightly different but still delicious.

2. Why is my kozhukattai outer layer becoming hard?

The rice flour dough may have become too dry, or the kozhukattai may have been steamed for too long. The dough should be smooth without any cracks and also steam it only till just done, do not overcook.

3. Can I prepare the Ellu Kozhukattai filling in advance?

Yes, you can prepare the sesame-jaggery filling ahead of time and store it in the fridge. Bring it to room temperature before shaping the kozhukattai.

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

Tried this Ellu Kozhukattai 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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Ellu Kozhukattai Recipe | Sesame Modak Recipe

Ellu Kozhukattai is a mild sweet dumpling made with rice flour outer covering and sesame jaggery filling with coconut and cardamom powder inside. Ellu Kozhukattai is made during Ganesh Chaturthi festival. This easy ellu kozhukattai has a nutty taste from sesame seeds and sweetness from jaggery.

Course Snack, sweet

Cuisine Indian

Keyword easy kozhukattai recipe, Festival, Ganesh Chaturthi Recipes, how to make kozhukattai, kozhukattai recipe, kozhukattai recipes, snack recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Kozhukattais

Calories 123kcal

Author Sharmilee J

Ingredients

For outer covering:

• ¾ cup idiyappam flour
• water as needed
• 1 teaspoon sesame oil
• salt to taste

For the stuffing

• ½ cup black sesame seeds
• ¾ cup jaggery powdered
• ½ cup water
• ¼ teaspoon cardamom powder
• 3 tablespoon coconut

Instructions

• To a sauce pan add ¾ cup jaggery along with ½ cup water.
• Let it boil. Mix it well until jaggery dissolves.
• No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.
• To a pan add ½ cup white sesame seeds.
• Roast it until golden brown. Remove and set aside.
• Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.
• Grind it coarsely and set aside.
• To the pan strain the jaggery syrup and add it.
• Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.
• Mix it well until it starts to thicken. Cook in low medium flame.
• At one stage it will start to leave the sides of the pan, now switch off.
• Transfer to a plate, let it become warm. Make small balls and set aside.
• To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.
• Boil water.
• Add hot water little by little and start mixing.
• Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.
• Knead it well until the dough is smooth and without cracks.
• Make lemon sized balls.
• Take a ball, flatten it slightly so that the edges are thin and the center is thick.
• Add the filling and start sealing.
• Pull the edges to the center.
• Make it smooth, shape it like a modak.
• Grease the steamer plate with sesame oil or ghee.
• Arrange the prepared modak on the steamer plate.
• Add water to a steamer, let it boil.
• Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.
• Enjoy it hot or warm!

Video

Notes

• Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
• Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
• Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
• Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.

Nutrition

Serving: 25g | Calories: 123kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 66mg | Iron: 1mg

The post Ellu Kozhukattai Recipe (Sesame Modak) appeared first on Sharmis Passions.

It makes a nice treat for people on festive celebrations. This is usually made for special occasions at home. It feels light and healthy but still very satisfying. The jamuns keeps well for many days which makes them perfect for gifting or storing.

About Dry Jamun

Dry jamun is a soft and spongy sweet made with jamun mix, then fried and rolled in powdered sugar. It comes out light and delicious, has nice golden brown colour. It has delicate flavour from the saffron and rose essence. It is little different from usual gulab jamun. Also the sugar syrup with saffron gives it a beautiful fragrance and colour.

This recipe is different from the regular gulab jamun we eat because it is coated with powdered sugar instead of being soaked in syrup. It just blends well with cardamom and saffron. You can add rose flavour if want, but recipe tastes good without it. It suits for festival days or when you want something different from usual jamun.

The jamuns should come out soft and spongy on the inside and have a nice crisp exterior. The dough texture is very important because if too dry it make hard jamuns and if too sticky they will break while frying. The powdered sugar coating gives it sweetness and makes it look tempting.

I usually make this when I want a special sweet to serve at celebrations. My family loves eating these warm. Instead of making regular gulab jamun again, this feel like a different idea to try.

Similar Recipes

• Sweet Potato Jamun Recipe
• Bread Gulab Jamun Recipe
• Gulab Jamun Recipe
• Jamun Cookies | Jamun Mix Cookies
• Milk Powder Gulab Jamun

Dry Jamun Ingredients

• Jamun mix - I used jamun mix for the dough. You can use khoya to make jamuns too.
• Water - I add water little by little to form a sticky dough and you can just replace water with milk if you prefer a rich jamun.
• Sugar - I used sugar for making the thick syrup and also for the outer coating. Extra sugar is needed for rolling.
• Oil - I used oil to deep fry the jamuns. Keep the flame on low to medium so that they fry evenly and turn golden.
• Ghee - I grease my palms with ghee before rolling the dough. It prevent sticking and make handling the dough so easy.
• Saffron - I use this for aroma and color. You can skip or add little turmeric for color. It is optional but gives lovely touch. 
• Rose essence - I add this for a delicate fragrance. Rose water or vanilla work just as well if you prefer.

How to make Dry Jamun Recipe Step by Step

1.Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.

2.Then measure and take it in a mixing bowl. Add water little by little.I used little less than ¼ cup water. You can replace water with milk too. I used 1 cup mix for these jamuns and used the rest for kofta curry.

3.It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying. Keep the dough aside for 15 minutes.

4.Take sugar in a pan, add water to it.

5.Let it boil, add saffron. Mix it for the sugar to dissolve quickly

6.Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.

7.Add rose essence and set aside to cool. Now after 15 minutes take the dough.

8.Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.

9.Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame. Add few balls , While frying do not touch the balls just swirl the oil using a ladle/spoon this way the jamuns will get evenly fried.

10.Keep swirling the oil and fry until golden brown in low medium flame.

11.Remove and drain in tissue paper.Leave in tissue paper for 2 minutes. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.

12.Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup

13.Take sugar in a dry mixer jar and grind it coarse.

14.Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve.

Serve warm or chilled.

Expert Tips

• Sieve well - I sieve the jamun mix to remove all lumps. Press any lumps with your fingers while sieving so the dough becomes smooth.
• Keep it sticky - I keep the dough sticky, not stiff. A stiff dough makes hard jamuns that cracks. M ix gently with your fingertips, do not knead it.
• Test temperature - I pinch a tiny piece of dough and add it to the oil first. If it rises slowly, the temperature is right. Lower the flame if it rises too fast.
• Don't touch - While frying I do not touch the jamuns at all. I just swirl the oil with a spoon so they fry evenly.
• Thick syrup - I make the sugar syrup thick and glossy like oil. Thin syrup will not coat properly so boils it down well.
• Soak properly - I soak the jamuns in warm syrup for an hour. This helps them absorb the flavour and stay soft inside.
• Powder coating - I grind the sugar to a slightly coarse powder before rolling. The jamuns should be completely dry before rolling.

Serving and Storage

Serve these warm or at room temperature, these jamuns taste great on its own or enjoy with tea or coffee. I like to serve it plain. These keep well in room temperature for about 1 week.

FAQS

1. Can I use regular sugar?

Yes you can but powdered sugar coat more evenly. Regular sugar might be grainy and rough.

2. What if my dough is too stiff?

Add a little more water and mix again. Stiff dough make them break while frying.

3. Can I use milk?

Yes milk makes them richer and softer. Use the same amount of milk as you would add for water.

4. My jamuns are breaking while frying?

The dough might be too stiff or the oil is too hot. Keep the dough sticky and oil at medium heat.

5. Can I make these without saffron?

Yes you can skip saffron if you don't have it. Rose essence alone give enough fragrance.

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

Tried this Dry Jamun 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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Dry Jamun Recipe (Dry Gulab Jamun)

Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup from prepared jamuns and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali and special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.

Course Dessert

Cuisine Indian

Keyword diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, gulab jamun, sweet recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 20 jamuns

Calories 122kcal

Author Sharmilee J

Ingredients

• 1 cup jamun mix
• water as needed
• ⅓ cup sugar for outer coating
• oil to deep fry
• ghee to grease your palm

For the sugar syrup :

• 2 cups sugar
• 2 cups water
• 5 strands saffron

Instructions

• Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.
• Then measure and take it in a mixing bowl. Add water little by little. I used little less than ¼ cup water. You can replace water with milk too.
• It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff your jamuns will become dry and start to break while frying. Keep the dough aside for 15 mins.
• Take sugar in a pan, add water to it.
• Let it boil, add saffron. Mix it for the sugar to dissolve quickly.
• Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.
• Add rose essence and set aside to cool. Now after 15 mins take the dough.
• Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.
• Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature. If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame.
• Add few balls , While frying do not touch the balls just swirl the oil using a laddle / spoon this way the jamuns will get evenly fried, I saw this tip in a TV show. The jamun grows bigger while frying.
• Keep swirling the oil and fry until golden brown in low medium flame.
• Remove and drain in tissue paper. Leave in tissue paper for 2 mins. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
• Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup 🙂
• Take sugar in a dry mixer jar and grind it slightly coarse.
• Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve. Serve Dry Jamun warm or chilled.

Notes

• Sieve well - I sieve the jamun mix to remove all lumps. Press any lumps with your fingers while sieving so the dough becomes smooth.
• Keep it sticky - I keep the dough sticky, not stiff. A stiff dough makes hard jamuns that cracks. M ix gently with your fingertips, do not knead it.
• Test temperature - I pinch a tiny piece of dough and add it to the oil first. If it rises slowly, the temperature is right. Lower the flame if it rises too fast.
• Don't touch - While frying I do not touch the jamuns at all. I just swirl the oil with a spoon so they fry evenly.
• Thick syrup - I make the sugar syrup thick and glossy like oil. Thin syrup will not coat properly so boils it down well.
• Soak properly - I soak the jamuns in warm syrup for an hour. This helps them absorb the flavour and stay soft inside.
• Powder coating - I grind the sugar to a slightly coarse powder before rolling. The jamuns should be completely dry before rolling.

Nutrition

Serving: 25g | Calories: 122kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 26mg | Potassium: 90mg | Fiber: 0.01g | Sugar: 26g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.1mg

The post Dry Jamun Recipe appeared first on Sharmis Passions.

The taste is sweet, rich and slight caramel like in every sip. Butterscotch flavor stands out nicely and ice cream makes it more thick and creamy in texture. It is a good homemade alternate when compared to carbonated drinks from store. You can make this when kids asks for something sweet and cold, it always become instant favorite.

About Butterscotch Milkshake

Butterscotch Milkshake is a simple milkshake made using milk, butterscotch ice cream and butterscotch sauce. The main taste comes from butterscotch sauce and ice cream which gives that signature caramel taste and flavour. Ice cream is optional but it makes the shake more rich and creamy just like in shops.

The texture is smooth and frothy when blended perfectly. Ice cream helps in making the drink chilled and gives it a creamy and rich taste. When you drizzle sauce inside the glass before pouring, it looks more attractive and little fancy.

This butterscotch ice cream is creamy, rich and irresistibly delicious. Made with butterscotch ice cream this tastes just like the ones served in cafe. It is a perfect combination of creaminess, sweetness and caramel crunch in every sip. I used butterscotch ice cream which had butterscotch chips inside.

I usually make it during weekends when kids are at home so that I can serve them instantly. It's jst quick to make and no cooking needed for this recipe. Both mittu and gugu are fond of butterscotch flavour and they absolutely love this milkshake.

Similar Recipes

• Vanilla Milkshake
• Chocolate Milkshake
• Banana Milkshake
• Apple Milkshake
• Strawberry Milkshake

Butterscotch Milkshake Video

Butterscotch Milkshake Ingredients

• Milk - I used full cream milk for base. It makes the drink perfect in consistency when combined with ice cream.
• Butterscotch ice cream - I used butterscotch ice cream blended with milk. Ice cream gives richness and creaminess to the milkshake.
• Butterscotch sauce - I used this for strong butterscotch flavour and extra sweetness. I used it for blending and for drizzling over the topping to make it look attractive.
• Whipped cream - I mixed little butterscotch sauce with whipped cream and used it for topping.

How to make Butterscotch Milkshake Step by Step

1.To a mixer jar add ¾ cup milk along with 2 cups butterscotch ice cream.

2.Add 1 tablespoon butterscotch sauce.

3.All ready in mixer to blend.

4.Blend until smooth and creamy. Pour into serving glass.

5.Top with whipped cream.

6.Drizzle butterscotch sauce generously.

Serve chilled!

Expert Tips

• Chilled milk - I usually keep milk in fridge for some time before making the milkshake.
• Blending - I blend until it is smooth, creamy and frothy. Immediately pour and serve.
• Drizzle sauce - You can even slide the glass and add butterscotch sauce along the sides of glass before pouring the milkshake. It makes it look more attractive and kids like that.
• Check sweetness - Some ice creams are already very sweet. Taste once and then decide if extra sauce is needed or not.
• Serving - I serve fresh and cold for best. If kept for long time, ice cream may melt and make the milkshake runny.

Serving and Storage

Serve Butterscotch Milkshake immediately in tall glasses with little extra sauce drizzle on top if you like. This goes well as evening treat or simple dessert after lunch. It is best consumed fresh and not stored for long hours. If you refrigerate also, texture may change little and froth will reduce.

FAQS

1.Can I skip ice cream? 

Yes you can skip ice cream if you want lighter shake. Instead add 2 cups frozen milk with ½ teaspoon butterscotch essence to make the milkshake rich and creamy.

2.Can I use other flavor ice cream? 

Yes you can use vanilla or caramel flavour ice cream.

3.Is it very sweet? 

Sweetness depends on ice cream and sauce used. You can reduce sauce if you feel it is too much sweet.

4.Can I make it in advance? 

It is better to prepare fresh and serve it immediately. If making earlier, keep in fridge and mix once before serving.

5.Can I add in nuts? 

Yes you can add chopped nuts for extra crunch. 

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

Tried this  Butterscotch 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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Butterscotch Milkshake Recipe

Butterscotch Milkshake is a delicious drink made by blending milk with butterscotch ice cream, butterscotch sauce and serving it chilled with whipped cream topping. It has a rich golden colour, smooth creamy and frothy texture. It hardly takes 10 minutes to make but still feels rich and special.

Course Drinks

Cuisine American, French, Indian, Italian, Japanese, Mexican

Keyword butterscotch recipes, dessert recipes, drink recipes, Healthy tea time drink, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 328kcal

Author Sharmilee J

Ingredients

• ¾ cup milk
• 2 cups butterscotch ice cream
• 1 tablespoon butterscotch sauce + extra for drizzling
• whipped cream for topping

Instructions

• To a mixer jar add ¾ cup milk along with 2 cups butterscotch ice cream.
• Add 1 tablespoon butterscotch sauce.
• All ready in mixer to blend.
• Blend until smooth and creamy. Pour into serving glass.
• Top with whipped cream.
• Drizzle butterscotch sauce generously.

Video

Notes

• Chilled milk - I usually keep milk in fridge for some time before making the milkshake.
• Blending - I blend until it is smooth, creamy and frothy. Immediately pour and serve.
• Drizzle sauce - You can even slide the glass and add butterscotch sauce along the sides of glass before pouring the milkshake. It makes it look more attractive and kids like that.
• Check sweetness - Some ice creams are already very sweet. Taste once and then decide if extra sauce is needed or not.
• Serving - I serve fresh and cold for best. If kept for long time, ice cream may melt and make the milkshake runny.

Nutrition

Serving: 250ml | Calories: 328kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 400mg | Fiber: 1g | Sugar: 32g | Vitamin A: 704IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 0.1mg

The post Butterscotch Milkshake Recipe appeared first on Sharmis Passions.

This is usually made for Diwali and special occasions at home. It makes a nice treat for people on diet or with diabetes. It feels light and healthy but still very satisfying. The ladoos keeps well for many days which make them perfect for gifting or storing.

About Ragi Ladoo

Ragi ladoo is a simple sweet made with roasted ragi flour, ghee and cane sugar. The millet is first cleaned, roasted and then ground into fine flour, then mixed with sugar and shaped into balls. The cashews add a lovely crunch and richness to the ladoos.

The texture depends on how well you roast the ragi flour and how much ghee you add. If roasted properly and mixed well with ghee, the ladoos hold together nicely. The ragi gives a gentle nutty flavour which blends well with the sweetness. 

There are small variations that you can make, like use jaggery instead of cane sugar. Few even add nuts like almonds or coconut powder for extra richness. You can make it plain or different based on your preference. It is a flexible recipe which you can adjust based on what you like.

I usually make ragi ladoo when I want a healthy sweet for my family during special occasions. Instead of making same regular sweets again, this feels like a different idea to try. 

Similar Recipes

• Dry Fruit Laddu Recipe
• Aval Laddu | Poha Ladoo
• Carrot Laddu Recipe | Carrot Ladoo Recipe
• Coconut Ladoo Recipe | Nariyal Ke Laddu Recipe
• Chapati Ladoo | Roti Ladoo

Ragi Ladoo Video

Ragi Ladoo Ingredients

• Ragi Flour - I used ragi flour as the main ingredient which is roasted until golden and fragrant. It gives a nutty flavour and makes the ladoos wholesome and nutritious.
• Cane Sugar - I used cane sugar for sweetness. You can also use powdered white sugar or jaggery based on your preference.
• Ghee - I added ghee to roast cashews and helps bind the mixture together nicely. Ghee gives the best flavour to the ladoos.
• Cashews - I used broken cashews fried until golden brown. The cashews add crunch and slight richness to each ladoo.
• Cardamom Powder - I add this for sweet aroma. It balances sweetness and gives good flavor.

How to make Ragi Ladoo Step by Step

1.Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.

2.Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.

3.Roast in low flame for 5-7 minutes so not burn the flour keep stirring.Cool down completely then add sugar to it.

4.Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.

5.Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.

Store in a dry container. Keeps well at least for a week

Expert Tips

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Serving and Storage

Serve this as healthy snack during the day or after meals as light sweet. These ladoos also go well as small energy snack. Store the ladoos in airtight container at room temperature. They stay good for about 2 to 3 days.

FAQS

1. Can I use store bought ragi flour?

Yes you can use ready made ragi flour if available. Roasting it lightly before using will give better flavor.

2. Can I add nuts?

Yes you can add chopped cashews or almonds. It will give crunch to the ladoo.

3. Can I skip roasting?

No, roasting brings out the aroma and nutty flavor of millet also makes grinding easier.

4. Why my ladoos are not holding shape?

If mixture feels dry you can add little more ghee. Then try shaping again and it will hold better.

5. Can I make them ahead for gifting?

Yes, you can make them ahead and store in airtight container. They keep well for a week so perfect for gifting.

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

Tried this Ragi Ladoo 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 Ladoo

Ragi ladoo is a tasty and healthy sweet made by roasting ragi flour with ghee, then shaping them into ball. It has soft and nutty taste from the roasted ragi. It has a mild sweetness which is not too much. It is little different from usual sweets because of the wholesome ragi and cashew inside.

Course Dessert, sweet

Cuisine Indian

Keyword cardamom powder recipe, ghee recipes, laddu, ladoo recipes, millet recipes, nuts recipes, ragi recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 ragi ladoos

Calories 182kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour
• ½ cup cane sugar
• ¼ cup ghee
• 1 and ½ tablespoon broken cashews
• ¼ teaspoon cardamom powder

Instructions

• Heat half of the ghee that is ⅛ cup of ghee in a pan, roast the cashews till golden brown. Remove and set aside.
• Now add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell.
• Roast in low flame for 5-7 minutes so not burn the flour keep stirring. Cool down completely then add sugar to it.
• Mix well then add cashews, cardamom powder and remaining ⅛ cup ghee to it. Mix well so that it is evenly mixed.
• Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture.
• Store in a dry container. Ragi Ladoo keeps well at least for a week.

Video

Notes

• Roast well - I usually roast the ragi flour on low flame for 5 to 7 minutes. Keep stirring so it that does not burn and develop a nice nutty aroma and sandy texture.
• Cool completely - I let the roasted mixture cool down fully before adding sugar. If sugar is added to hot mixture it will turn gooey and sticky.
• Add sugar when warm - I add sugar when the mixture is just warm, not hot. This help the sugar mix evenly without turning the mixture wet or gooey.
• Mix everything - I mix the flour, sugar, cashews, cardamom and ghee very well so they are evenly combined. This help the flavour spread throughout all the ladoos.
• Shape when cool - I take a handful of the mixture and press it tight to shape into ladoo. The ghee help it hold together and get shaped well.
• Store properly - I store the ladoos in a dry airtight container at room temperature. They keep well for at least a week without any issues.

Nutrition

Serving: 25g | Calories: 182kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 119mg | Fiber: 0.1g | Sugar: 11g | Vitamin C: 0.02mg | Calcium: 91mg | Iron: 1mg

The post Ragi Ladoo Recipe appeared first on Sharmis Passions.

It is a nice change from regular rice and feels light on the tummy. The rice comes out fluffy and each grain stays separate, not mushy. This dish can simply be made when you want a special meal for weekends, parties or for occasions.  

About Zafrani Pulao

Zafrani pulao is a variation of the classic South Indian style pulao where rice cooked is with saffron milk, ghee and few spices. The taste is mildly sweet and slightly fragrant from saffron and ghee. And adding saffron to this makes the pulao look attractive with golden colour and tastes more aromatic.

It feels rich and festive without being heavy or spicy, so it suits well for small functions or weekend lunch. The saffron give a gentle aromatic flavour which blend well with the spices. 

There are small variations you can try with this recipe. Some people add fried onions for crunch. Few even add dried fruits for extra sweetness. You can serve it plain or pair with dal or raita or vegetable curry. It is a flexible recipe which you can adjust based on your taste.

I usually make this pulao as special lunch for my family. Instead of making same white rice again, my family enjoys it because it taste more flavourful and have that nice restaurant quality feel.

Similar Recipes

• Zafrani Chai Recipe | Saffron Tea Recipe
• Pulao Masala Powder Recipe
• Corn Pulao | Sweet Corn Pulao
• Pulao Recipe | Veg Pulao
• Paneer Pulao Recipe (Paneer Rice)

Zafrani Pulao Video

Zafrani Pulao Ingredients

• Basmati Rice - I used basmati rice for this pulao, you can use long grain or regular basmati, either works fine.
• Saffron Strands - I soak the saffron strands in hot milk. This gives the rice golden colour and aromatic flavour. You can add more for deeper colour.
• Milk - I add half cup milk while cooking the rice. The milk helps carry the saffron flavour and keeps rice tender.
• Ghee - I used ghee for tempering and one for frying nuts. Ghee gives the best flavour, you can use butter if needed.
• Oil - I used oil mixed with ghee for tempering the spices.
• Whole Spices - I added cinnamon, cloves, cardamom and bay leaf for gentle aroma. It lifts the taste nicely without overpowering.
• Nuts and Dry Fruits - I added cashews, almonds and raisins fried in ghee. Adds light crunch and nutty flavor which goes well with sweetness of rice.
• Sugar and Salt - I added it to just balance flavours. Adjust salt to your taste.

How to make Zafrani Pulao Step by Step

1.Soak around 5 strands of saffron in a tablespoon of hot milk. Set aside. Soak rice in water for 30 minutes. Rinse well and drain and set aside

2.Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds. Then add water + milk.

3.Add 8 to 10 strands saffron, sugar and salt. When it starts to boil, add rice mix well and cook covered. Open and stir in between just once or twice not often. Stir gently.

4.Cook covered until rice turns soft. Add saffron milk. Give a quick mix

5.Rice may look sticky when its hot but after cooling down it becomes grain separated. Now heat ghee in a tadka pan - add cashew and almonds, saute until golden then add raisins fry until it bubbles up nicely.

6.Add this to rice and mix it. Fluff it gently do not overmix else rice will break.

Serve hot or warm with a drizzle of ghee!

Expert Tips

• Soak the Rice - I usually soak rice in water for 30 minutes before cooking. This helps rice cook evenly and become fluffy.
• Soaking - I soak saffron in hot milk separately from rice water. The milk turns golden and has maximum flavour to rice.
• Cooking - Once water boils, reduce heat to low and cook covered for 15 minutes. Low heat prevents rice from becoming mushy.
• Gentle Stirring - I open and stir only once or twice while cooking. Stir gently from the sides, too much stirring break the grains.
• Frying - I fry cashews and almonds until golden brown in ghee. 
• Cooling - Rice look sticky when hot but become grain separated as it cools. Do not worry if it looks sticky right after cooking.
• Adjust Saffron - Saffron quantity can vary based on strand thickness and quality. Use more or less based on how much colour and flavour you prefer.

Serving and Storage

Serve this warm with curd or raita on side. It also tastes good with chicken gravy or just alone as light lunch. Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving.

FAQS

1. Can I use normal rice?

Yes you can use but basmati gives better fluffy texture and taste.

2. Can I make this without dry fruits?

Yes possible, but dry fruits give nice crunch and make the dish look rich, so better to keep some almonds or cashews.

3. Why does my rice turn sticky?

It happens if water is more or rice is overcooked. Use correct water and cook on low flame.

4. Can I reheat this?

Yes you can just reheat with few drops of water and cover while heating so rice stays soft.

5. Is this pulao spicy?

No it is mild and little sweet, add slit green chilies if you want some spiciness.

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

Tried this Zafrani Pulao 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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Zafrani Pulao Recipe

Zafrani pulao is a soft and fragrant rice dish made with saffron infused milk. It is mild but flavourful and looks very appetizing on the plate. It has mild flavour from the saffron and whole spices. It is little different from usual plain rice because of the wholesome saffron flavour.

Course Lunch

Cuisine Indian

Keyword baby shower rice recipes, Birthday Special, healthy rice, lunch box recipes, lunch recipes, pulao, pulao recipes, Rice, rice recipes, Special

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 803kcal

Author Sharmilee J

Ingredients

To soak:

• 1 tablespoon hot milk
• 5 strands saffron

For cooking rice

• 1 cup basmati rice
• ½ cup milk
• 1 ½ cups water
• 8 to 10 small strands saffron

To temper:

• 2 tablespoon ghee
• 1 tablespoon oil
• 2 half inch cinnamon
• 2 nos cloves
• 1 no cardamom
• 1 no bayleaf

For fryings nuts :

• 1 tablespoon ghee
• 15 nos cashews
• 15 nos almonds chopped
• 2 tablespoon raisins
• 1 teaspoon sugar

Instructions

• Soak around 5 strands of saffron in a tablespoon of hot milk. Set aside.
• Soak rice in water for 30 mins. Rinse well and drain and set aside.
• Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds. Then add water + milk.
• Add 8 to 10 strands saffron,sugar and salt. When it starts to boil, add rice mix well and cook covered .
• Open and stir in between just once or twice not often. Stir gently.
• Cook covered until rice turns soft. Add saffron milk. Give a quick mix.
• Rice may look sticky when its hot but after cooling down it becomes grain separated.
• Now heat ghee in a tadka pan - add cashew and almonds, saute until golden then add raisins fry until it bubbles up nicely.
• Add this to rice and mix it. Fluff it gently do not over mix else rice will break.
• Serve hot with a drizzle of ghee!
  

Video

Notes

• Soak the Rice - I usually soak rice in water for 30 minutes before cooking. This helps rice cook evenly and become fluffy.
• Soaking - I soak saffron in hot milk separately from rice water. The milk turns golden and has maximum flavour to rice.
• Cooking - Once water boils, reduce heat to low and cook covered for 15 minutes. Low heat prevents rice from becoming mushy.
• Gentle Stirring - I open and stir only once or twice while cooking. Stir gently from the sides, too much stirring break the grains.
• Frying - I fry cashews and almonds until golden brown in ghee. 
• Cooling - Rice look sticky when hot but become grain separated as it cools. Do not worry if it looks sticky right after cooking.
• Adjust Saffron - Saffron quantity can vary based on strand thickness and quality. Use more or less based on how much colour and flavour you prefer.

Nutrition

Serving: 150g | Calories: 803kcal | Carbohydrates: 101g | Protein: 13g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 58mg | Potassium: 572mg | Fiber: 5g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 3mg

The post Zafrani Pulao Recipe | Saffron Pulao Recipe appeared first on Sharmis Passions.

This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.

About Lasooni Dal Tadka

Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.

The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.

The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.

I usually make this when I want something quick but tasty for family instead of making regular dal again. 

Similar Recipes

• Dal Tadka Recipe
• Dal Fry Recipe
• Masoor Dal Sundal
• Toor Dal Sundal Recipe
• Onion Thokku | Vengaya Thokku

Lasooni Dal Tadka Ingredients

• Toor Dal - I use toor dal as main dal in this recipe and it gives creamy texture and mild flavour when cooked properly, making the base of dal soft and smooth.
• Masoor Dal - Masoor dal is added along with toor dal for better taste and it also cooks faster than toor dal, it adds slight natural sweetness to whole mixture.
• Garlic - I use fresh garlic while cooking dal and also in tadka, garlic gives dal its strong flavour and nice aroma.
• Onion - Chopped onion is added while cooking dal and it gives slight sweetness and adds more flavour to base, making dal taste richer and complete.
• Tomato - I add tomato for colour, and it helps balance all flavours in dal so everything tastes well together.
• Green Chilli - I added this for mild heat and freshness, you can adjust the quantity based on how much heat you prefer.
• Turmeric Powder - Turmeric adds colour and warm earthy flavour to whole dal.
• Ghee - I use ghee for tadka as it brings out flavour of garlic and cumin nicely when heated.
• Cumin Seeds - Cumin seeds crackle in hot ghee and gives nice nutty flavour to tadka.
• Hing - Just a pinch of hing adds depth and traditional flavour to tadka.
• Kasoori Methi - Gives light herbal flavour and aroma to the dish, even small amount makes big difference to the taste.
• Red Chilli Powder - I added for heat and colour to tadka, you can adjust it based on how spicy you like your dal to be.

How to make Lasooni Dal Tadka Step by Step

1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.

2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.

3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.

4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.

5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.

6.Add chopped coriander leaves, mix well and switch off.

Serve hot with basmati rice and ghee!

Expert Tips

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Serving and Storage

Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and  just reheat gently before serving.

FAQS

1. Can I use only one dal?

Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.

2. Can I skip kasoori methi?

Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.

3. Can I use moong dal?

Yes moong dal works fine and gives slightly different taste because it has its own unique flavour. 

4. Can I make tadka ahead?

Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.

5. How do I make dal creamy?

Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.

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

Tried this Lasooni Dal Tadka 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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Lasooni Dal Tadka | Garlic Dal

Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal. 

Course Lunch

Cuisine Indian

Keyword curry, curry recipes, dal recipes, fry, garlic recipes, Gravy, gravy recipes, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, recipes, restaurant style recipes, veg recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 260kcal

Author Sharmilee J

Ingredients

• ⅓* cup toor dal
• 2* tablespoon masoor dal
• 1 teaspoon garlic
• 2 tablespoon onion
• ½ small sized tomato
• 1 no green chilli
• ¼ teaspoon turmeric powder
• 1 and ½ cups + ¼ cup water

For the tadka:

• 1 and ½ tablespoon ghee
• 2 tablespoon garlic minced
• 1 teaspoon cumin seeds
• a pinch hing
• ½ teaspoon kasoori methi
• ½ teaspoon red chilli powder

* Both the dals together should measure ½ cup

Instructions

• Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and 1 and ½ cups of water.
• Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel. I used my black mud pot. Add ¼ cup water.
• Simmer and let it boil until thick and creamy. Add required salt.
• Meanwhile prepare the tadka. Heat ghee in a tadka pan - add jeera let it crackle.
• Add chopped garlic and fry till golden brown. Do not burn it. Switch off the flame.
• Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.
• Add chopped coriander leaves, mix well and switch off.
• Serve Lasooni Dal Tadka hot with basmati rice and ghee!

Video

Notes

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Nutrition

Serving: 75g | Calories: 260kcal | Carbohydrates: 29g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 50mg | Potassium: 257mg | Fiber: 5g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg

The post Lasooni Dal Tadka | Garlic Dal appeared first on Sharmis Passions.

It makes a nice treat for people on diet, kids like the soft texture and mild sweetness in it. It feels light and healthy but still very satisfying. It brings a nice healthy change to regular cake routine. This is usually made for breakfast or as a tea time snack. 

About Quinoa Muffins

Quinoa Muffins is a simple baked treat made with cooked quinoa and whole wheat flour. Instead of using only flour, quinoa is added for nutrition and texture. This makes the muffin more wholesome and nutritious. It is soft inside and has a nice tender crumb.

The texture depends on how well you mix the batter. If mixed until smooth and lump free, the muffins come out soft and fluffy. The quinoa gives a mild nutty flavour which blends well with wheat flour. Brown sugar add a slight caramel taste enhances the overall flavour nicely.

There are small variations you can try with this recipe, add chocolate chips for more richness. Few even add nuts or tutti frutti for extra texture. You can serve it plain or pair with a cup of tea or milk. It is a flexible recipe which you can adjust based on your preference and what you have at home.

I usually make this when I want a quick healthy treat for the family. Instead of making same cake again, this is like different idea to try.

Similar Recipes

• Tomato Quinoa
• Quinoa Chocolate Cake
• Quinoa Dosa
• Quinoa Idli
• Quinoa Kheer Recipe

Quinoa Muffins Ingredients

• Wheat Flour - I added whole wheat flour as it gives a wholesome, nutty taste. You can use all-purpose flour if you prefer.
• Cooked Quinoa - I added quinoa for nutrition and texture. It gives the muffins a light, fluffy crumb and make them more filling.
• Brown Sugar - I used brown sugar for sweetness and caramel flavour. You can use white sugar or cane sugar if you prefer.
• Curd - I used curd to keep the muffins moist and tender. It also helps bind the ingredients together nicely.
• Milk - I used milk to adjust the batter consistency. Add little by little until the batter is in pourable consistency.
• Butter - I used butter for richness and flavour. You can use oil if you prefer instead of butter.
• Baking Powder and Baking Soda - I used these for rising and making the muffins fluffy. They help the muffins puff up nicely while baking.
• Vanilla Essence - I added this for flavour. It gives a light sweet aroma which pairs nicely with quinoa.

How to make Quinoa Muffins Step by Step

1.Measure and take quinoa in a bowl, rinse it well. Drain and set aside.

2.Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute.Then add 1 cup water and start cooking.Simmer the flame and cook covered for 15-20 minutes.

3.You will see a small tail coming out and quinoa should have absorbed all the water.After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.

4.To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.

5.Mix well and set aside.In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.

6.Add curd and butter to it.

7.Whisk well, add vanilla essence and cinnamon powder to it.

8.Now add this  mixture to flour mixture. Mix well.

9.Add milk and mix well to get a smooth lumpfree batter. Line muffin liners in muffin pan.

10.Scoop out the batter and fill in the liners till ¾th. Bake in preheated oven at 180 deg C for 15-20 minutes. Check the doneness by inserting a toothpick in the center and the top should be golden.If the toothpick inserted inside comes out clean, then its done if its sticky then bake fore few more minutes.

Cool down then store in airtight container.

Expert Tips

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Serving and Storage

Serve these warm or at room temperature, these muffins taste great on its own or enjoy the muffins with tea or coffee. I like to serve it plain or with some milk. These keeps well in room temperature for 2 days. 

FAQS

1. Can I add chocolate?

Yes, chocolate chips tastes very good in this recipe. Kids usually prefer that.

2. Can I replace jaggery with sugar?

Yes you can use brown sugar or regular sugar, but taste will be little different.

3. Why my muffins turn so hard?

It may happen due to overmixing the batter or overbaking. Mix gently and check bake time.

4. Can I replace butter?

Yes you can just use oil instead of butter. It work just as well and give similar results.

5. How to know when muffins are baked?

You can also check by inserting a toothpick and if it come out clean, they are done.

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

Tried this Quinoa Muffins 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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Quinoa Muffins Recipe

Quinoa Muffins is made using cooked quinoa, wheat flour, sugar, butter and rising agents. It comes out soft and delicious, has nice golden crust on top. It has a mild nutty flavour from the quinoa. It is little different from usual muffins and nobody guesses that there is quinoa in it.

Course Baking, Dessert

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword Baking, baking recipes, cake, Cake Recipes, curd recipes, milk recipes, quinoa recipes, wheat flour recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 muffins

Calories 180kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup raw quinoa (1 heaped cup cooked quinoa)
• ¾ cup brown sugar
• ½ cup curd
• ¼ - ½* cup milk
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla essence
• ⅛ cup butter

*I used just ¼ cup only adjust according to the consistency.The batter should not be too thick should be pourable.

Instructions

• Measure and take quinoa in a bowl, rinse it well. Drain.
• Add ½ teaspoon oil in a sauce pan, add drained quinoa and toast for a minute. Then add 1 cup water and start cooking. Simmer the flame and cook covered for 15-20 minutes.
• You will see a small tail coming out and quinoa should have absorbed all the water. After 20 minutes switch off and set aside for 10 minutes. Then open and fluff it up.
• To a mixing bowl - measure and add wheat flour, add cooked quinoa to it. Add baking powder, soda and required salt to it.
• Mix well and set aside.  In another mixing bowl add sugar. I used brown sugar, you can use cane sugar or even white sugar.
• Add curd and butter to it. Whisk well, add vanilla essence and cinnamon powder to it.
• Now add this  mixture to flour mixture. Mix well.
• Add milk and mix well to get a smooth lump free batter. Line muffin liners in muffin pan.
• Scoop out the batter and fill in the liners till ¾th.
• Bake in preheated oven at 180 deg C for 18-20 minutes. Bake it gets golden brown.
• Enjoy Quinoa Muffins!

Notes

• Cooking - I rinse quinoa well before cooking. Toast it lightly then cook with water until all the water is absorbed and small tails come out.
• Fluff After Cooking - I let the cooked quinoa sit for 10 minutes before fluffing it up. This helps it cool and separate nicely.
• Mix Batter Smooth - I mix the wet and dry ingredients until smooth and lump free. This ensures even texture throughout the muffins.
• Correct Consistency - The batter should be pourable not too thick. Add milk little by little to reach the right consistency.
• Bake Until Golden - I bake at 180 deg C for 18-20 minutes until golden brown. Baking time may vary based on muffin size so check and adjust accordingly.

Nutrition

Serving: 25g | Calories: 180kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 153mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 114IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg

The post Quinoa Muffins Recipe appeared first on Sharmis Passions.