Ragi Aval Halwa is a quick and healthy sweet made using ragi flakes, coconut and ghee. This recipe is perfect when you want a homemade dessert without spending too much time in the kitchen.

Easy Ragi Aval Halwa made with ragi flakes, coconut and ghee. A healthy millet sweet recipe ready in 10 minutes and its Perfect for beginners. If you have sudden guests in your house, and you want to make something healthy and sweet and this ragi flakes halwa is your go to recipe.

What is Ragi Aval ?

Ragi aval is flattened ragi (finger millet) flakes, similar to poha but made from ragi. It cooks quickly and is rich in iron, fiber and calcium. Ragi aval or Finger millet flakes is healthier than rice flakes and taking this millet flakes is a healthier choice for your daily life.

Why You’ll Love This Ragi Aval Halwa Recipe

• Ready in 10 minutes
• Made with millet
• No maida
• Beginner-friendly

If you like halwa recipes, then check my other halwa recipes like below and some quick sweet recipes

• carrot halwa
• Badam halwa
• Apple halwa
• Banana halwa
• Tradional mango halwa
• Quick mango halwa
• Tradional carrot halwa
• Beetroot halwa
• Chana dal halwa
• Milk Halwa

Check my other Millet recipes like

• Ragi aval egg and vegetable stir fry
• Foxtail millet sweet pongal
• Ragi idiyappam
• Instant Ragi dosa
• Ragi Semiya upma

Now lets see How to Make Ragi Aval Halwa

Ingredients

• 1 cup ragi flakes
• ½ cup grated coconut
• 1cup powdered jaggery (adjust)
• 4 tbsp ghee
• 8–10 cashews
• 1 cup water
• Cardamom powder little
• Salt a pinch

Procedure to make the Halwa

Heat ghee in the pan lightly and add the cashews. Fry the cashews until golden and keep it separately.

In the same pan, add the freshly grated coconut and fry till it turns into light brown in med flame. Remove and keep it aside. Now without adding any ghee, add ragi flakes and lightly roast.

Add water and cook until soft. The ragi flakes starts to thicken and comes to a sticky consistency.

Now add powdered jaggery and mix well, till the jaggery fully melts. Add a pinch of salt and Mix well.

At this time, add the fried grated coconut and mix till ghee oozes out from the sides of the pan. Cook until halwa comes to a thick and glossy texture. Add the fried cashews and little cardamom.

Mix it well and serve it hot hot.

Serve warm and enjoy!

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Recipe to make the Halwa

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Ragi Aval Halwa

Ragi Aval Halwa is a quick and healthy sweet made using ragi flakes, coconut and ghee. This recipe is perfect when you want a homemade dessert without spending too much time in the kitchen. Easy Ragi Aval Halwa made with ragi flakes, coconut and ghee. A healthy millet sweet recipe ready in 10 minutes and its Perfect for beginners.

Course Dessert, sweet

Cuisine Indian, South Indian, tamil nadu

Keyword ragi, ragi aval

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 2000kcal

Author Akila

Cost 5

Equipment

• 1 pan or kadai

Ingredients

• 1 cup ragi flakes
• ½ cup grated coconut
• 1 cup powdered jaggery adjust
• 4 tbsp ghee
• 8 –10 cashews
• 1 cup water
• Cardamom powder little
• Salt a pinch

Instructions

• Heat ghee in the pan lightly and add the cashews. Fry the cashews until golden and keep it separately.
• In the same pan, add the freshly grated coconut and fry till it turns into light brown in med flame. Remove and keep it aside. Now without adding any ghee, add ragi flakes and lightly roast.
• Add water and cook until soft. The ragi flakes starts to thicken and comes to a sticky consistency.
• Now add powdered jaggery and mix well, till the jaggery fully melts. Add a pinch of salt and Mix well.
• At this time, add the fried grated coconut and mix till ghee oozes out from the sides of the pan. Cook until halwa comes to a thick and glossy texture. Add the fried cashews and little cardamom.
• Mix it well and serve it hot hot.

Notes

Instead of powdered jaggery you can use sugar or palm sugar, and adjust according to your taste. If using jaggery with impurities, melt and strain before adding.
always serve the halwa immediately, for best taste.
Even though it is made with millet aval, the calorie content will be high because of jaggery, ghee and coconut. So if you are into weight loss, then just have a teaspoonful of halwa. it is nutrient rich, but energy dense.
Use medium-thick ragi flakes for best texture. Thin flakes may turn mushy.
Always roast ragi flakes lightly before adding water. This enhances flavor.
Cook on low–medium flame to avoid burning at the bottom.
Halwa thickens as it cools, so stop cooking when slightly soft.

Storage option

Best served fresh. Can be stored in refrigerator for 1 day.

Frequently Asked Questions – Ragi Aval Halwa

1⃣ What is Ragi Aval?

Ragi aval is flattened ragi (finger millet) flakes, similar to poha but made from ragi. It cooks quickly and is rich in iron, fiber and calcium.

2⃣ Is Ragi Aval Halwa healthy?

Yes, it is healthier compared to maida-based sweets because it uses millet. However, since it contains jaggery, ghee and coconut, it is calorie-dense. Enjoy in moderation.

3⃣ Can I replace jaggery with sugar?

Yes, you can use sugar instead of jaggery. The taste will be slightly different. Jaggery gives a deeper, traditional flavor.

4⃣ Can I make this halwa vegan?

Yes. Replace ghee with coconut oil. The flavor will change slightly but it still tastes delicious.

5⃣ Why is my halwa dry or hard?

This happens if:

1. Too little water is added
2. It is overcooked
3. Sugar syrup or jaggery becomes too thick. Add a little warm water and mix to loosen the texture.

6⃣ Why is my halwa sticky?

If jaggery syrup is not strained or if excess water is added, halwa may turn sticky. Cook a little longer until it thickens.

7⃣ How long can I store Ragi Aval Halwa?

It stays good:
At room temperature: 6–8 hours
In refrigerator: 1–2 days
Reheat with 1 tsp ghee before serving.

8⃣ Can I add milk instead of water?

Yes, you can replace water with milk for a richer taste. However, shelf life reduces if milk is used.

9⃣ Is this recipe good for kids?

Yes, ragi is rich in calcium and iron. Reduce jaggery slightly if making for small children.

Can I make this for festivals?

Absolutely! This halwa is perfect for small poojas, Navratri, or as a quick prasadam-style sweet.

Notes or tips for this Ragi flakes halwa

1. Instead of powdered jaggery you can use sugar or palm sugar, and adjust according to your taste. If using jaggery with impurities, melt and strain before adding.
2. always serve the halwa immediately, for best taste.
3. Even though it is made with millet aval, the calorie content will be high because of jaggery, ghee and coconut. So if you are into weight loss, then just have a teaspoonful of halwa. it is nutrient rich, but energy dense.
4. Use medium-thick ragi flakes for best texture. Thin flakes may turn mushy.
5. Always roast ragi flakes lightly before adding water. This enhances flavor.
6. Cook on low–medium flame to avoid burning at the bottom.
7. Halwa thickens as it cools, so stop cooking when slightly soft.

Pro Tips for Perfect Texture

For softer halwa – Add 1–2 tbsp extra hot water at the end.
For richer taste – Replace half water with milk.
For glossy finish – Add 1 tsp ghee at the final stage.
For grainy texture like temple style – Do not overmix after sugar melts.
For extra flavor – Add a pinch of edible camphor (very little!).

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The post Ragi Aval Halwa | Easy Ragi Flakes Sweet Recipe appeared first on Learning-to-cook.

Also this is one of the first millet recipe in my blog. Soon planning to try various recipes with different millets.

Ingredients

Foxtail Millet – 1 cup
moong dal – 3/4 cup
Ghee – 5 tbsp
water – 5 cups
powdered jaggery – 2 cups
salt – less than 1/4 tsp
cashews – 10 to 12
raisins – 10 to 12
cardamom – 3 crushed

Thinai Sakkarai Pongal – A Healthy Twist on the Classic Sweet Pongal
If you’ve grown up in Tamil Nadu or any South Indian household, Sakkarai Pongal (also called Chakkarai Pongal) is more than just a dish — it’s pure comfort in a bowl. That rich, ghee-laden aroma, the melt-in-your-mouth texture, and the perfect balance of sweetness from jaggery makes it irresistible, especially during festivals like Pongal, Navarathri, or Thaipusam.
But what if we could enjoy this traditional treat while adding extra nutrition? Enter Thinai Sakkarai Pongal — the wholesome version made with foxtail millet (thinai) instead of rice. Foxtail millet has been a part of Tamil cuisine for centuries, praised in ancient texts, and it’s making a strong comeback today as a superfood.
Why Choose Thinai (Foxtail Millet)?
Foxtail millet is a powerhouse grain:
Low glycemic index — helps manage blood sugar better than regular rice.
Rich in iron, magnesium, protein, and B vitamins.
Supports digestion, boosts metabolism, and keeps you fuller for longer.
Gluten-free and diabetic-friendly when consumed mindfully.
Swapping rice for thinai gives you the same creamy, comforting pongal experience with added health benefits — perfect for everyday indulgence or festive occasions without the guilt.
Ingredients (Serves 4–5 people)
½ cup thinai (foxtail millet)
¼–½ cup moong dal (pasi paruppu / yellow split gram) — use ½ cup for richer, creamier texture
¾–1 cup jaggery (powdered or grated) — adjust to taste; organic works best
1–1½ cups water (for cooking millets)
½–1 cup milk (or plant-based milk for vegan version)
3–4 tbsp ghee (divided)
10–12 cashew nuts
10–15 raisins
¼ tsp cardamom powder
Optional pinch of edible camphor (pachai karpooram) for that authentic temple-style aroma
Step-by-Step Recipe
Prep the grains
Rinse the thinai and moong dal together 2–3 times until the water runs clear. (Some people dry-roast them lightly for extra aroma — optional but recommended.)
Pressure cook
Add the rinsed thinai + moong dal to a pressure cooker.
Pour in 1½–2 cups water + ½ cup milk (total liquid ≈ 3–4 times the grain volume for mushy consistency).
Cook for 4–5 whistles on medium flame until soft and mushy. Let pressure release naturally.
Alternative (stovetop): Cook in a heavy-bottomed pan, stirring occasionally, until fully soft (may take 25–35 minutes).
Prepare jaggery syrup
In a separate pan, add jaggery + ½ cup water. Heat on low-medium flame until jaggery fully melts.
Strain to remove impurities (optional if using clean jaggery powder).
Bring to a gentle boil for 3–4 minutes to get a slightly thick syrup (no need for string consistency).
Combine
Mash the cooked millet-dal mixture lightly with a ladle for creaminess.
Pour the hot jaggery syrup into the cooked mixture (or vice versa — both ways work).
Mix well on low flame for 5–8 minutes until it comes together into a glossy, semi-thick pongal consistency.
Add cardamom powder and a pinch of edible camphor (if using). Adjust sweetness if needed.
Tempering (the soul of pongal!)
Heat 2–3 tbsp ghee in a small pan.
Fry cashews until golden, then add raisins until they plump up.
Pour this entire ghee-nut mixture over the pongal and mix gently.
Serve hot — drizzled with an extra teaspoon of ghee on top for that irresistible shine.
Tips for the Perfect Thinai Sakkarai Pongal
Use good-quality, dark jaggery for deeper flavor and color.
The pongal thickens as it cools, so keep it slightly loose while hot.
For richer taste, increase ghee and use more moong dal.
Store leftovers in the fridge for 1–2 days; reheat with a splash of milk.
Thinai Sakkarai Pongal proves that tradition and health can go hand in hand. Next time you’re craving something sweet and soul-satisfying, skip the guilt and reach for this millet version — your body (and taste buds) will thank you!
Have you tried making pongal with millets yet? Which millet is your favorite for sweet dishes? Let me know in the comments!
Happy cooking & happy feasting!

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Foxtail Millet Sweet Pongal

A delicious and healthy foxtail millet sweet pongal also called Thinai sakkarai pongal in Tamil. This foxtail millet sweet pongal is one of the tastiest pongal I have ever had.

Course sweet

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 3 people

Calories 400kcal

Author Akila

Equipment

• pressure cooker, tadka pan

Ingredients

• Foxtail Millet – 1 cup
• moong dal – 3/4 cup
• Ghee – 5 tbsp
• water – 5 cups
• powdered jaggery – 2 cups
• salt – less than 1/4 tsp
• cashews – 10 to 12
• raisins – 10 to 12
• cardamom – 3 crushed

Instructions

• soak the millet for 1 hr and dal for 30 min.
• filter the water and fry them in the pressure cooker adding 1 tbsp of ghee
• add water and cook them for 5 whistles
• they turn mushy.
• add the powdered jaggery, salt and mix well
• In a small tadka pan, add the remining ghee and fry the raisins and cashews.
• add the fried nuts and crushed cardamom to the millet pongal
• tasty foxtail millet sweet pongal is ready to be served.

Notes

1. instead of jaggery, you can add karupatti or katti vellam
2. i used powdered jaggery for easy cooking, if you are using katti vellam, melt it with water and add to the millet
3. the colour of the pongal changes according to the jaggery we use

The post Foxtail millet sweet pongal appeared first on Learning-to-cook.

Mango Yoghurt Popsicle recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Mango Yoghurt Popsicle

This Mango Yoghurt Popsicle is such an easy and tasty recipe and my whole family members loved it a lot.

The taste is a combination of both sweet and light tangy taste of the yoghurt. Also for this recipe greek yoghurt gives the best result. But we can use the home made curd too.

Also here though can use sugar or honey or even the palm sugar as per the sweetness of the mangoes. I have used honey for mangoes and sugar for the yoghurt.

You can also add some mango essence if you like. But I have not added any essence here.

This Mango Yoghurt Popsicle gives a rich taste as well as looks very colourful, so that kids can easily get attracted.

Since we do it at home, this is really a healthy recipe than buying the popsicle from outside. If you like you can add a pinch of salt to this.

If you love popsicle recipes, then do check my other popsicle recipes, like

• rose milk popsicle
• milk popsicle (paal ice)
• bread kulfi
• sweet corn popsicle
• mango jelly popsicle

You can check my full collection of ice creams below

• collection of ice creams
• collections of summer drinks

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the popsicle

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Mango Yoghurt Popsicle

Mango Yoghurt popsicle is such a tasty popsicle recipe which has a very unique taste with sweet taste of mangoes and little tangy taste of thick yoghurt.

Course Dessert

Cuisine International

Keyword mango popsicle, mango yoghurt popsicle

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 200kcal

Author Akila

Equipment

• popsicle moulds

Ingredients

• Mango – 2
• Honey – as per sweetness of the mangoes
• Yoghurt – 8 tbsp
• Sugar – 4
• Salt – 2 pinch

Instructions

Prepare the mango pulp

• Take two ripe mangoes. Cut them into half.
• Make slit as shown below and using a spoon take out the mango cubes slowly.
• Transfer them to the food processor or mixie jar.
• Add honey or sugar as per the sweetness of the mangoes.
• Grind to smooth paste. Add little eater if you need.
• Add a pinch of salt to this and mix nicely. Adding salt is optional and I have added as I like its taste. Now keep the mango pulp aside amd lets start preparing the yoghurt paste.

Prepare the yoghurt paste

• Take around 6 to 8 tbsp of greek yoghurt or thick home made curd. The yoghurt should be thick as it tends to become more watery when sugar is added.
• To this add sugar and a pinch of salt. You can adjust the sugar as per your taste buds and adding salt is optional.
• Now beat the yoghurt nicely without any lumps and that sugar dissolves completely.
• The consistency of the yoghurt paste should neither be too thick or too thin.

Fill the popsicle

• Now keep everything ready and fill half the popsicle mould with mango pulp.
• Fill the remaining half with yoghurt mixture.
• I have filled half mango pulp and other half yoghurt mixture. You can do your own creations like doing swirls or filling them in alternate portions.
• Fill all the moulds and close the lid or insert popsicle sticks. Freeze them for about 8 hours or overnight.
• After 8 hrs, take the moulds and show them under running water for few seconds.
• Slowly remove the popsicles.
• Tasty and healthy Mango yoghurt popsicles are ready to be served.

Video

Notes

Check the below notes 

Ingredients

Mango – 2
Honey – as per sweetness of the mangoes
Yoghurt – 8 tbsp
Sugar – 4
Salt – 2 pinch

Step by step instructions for Mango Yoghurt Popsicle Recipe

Lets see the step by step instructions for making the Mango Yoghurt Popsicle.

Prepare the mango pulp

Take two ripe mangoes. Cut them into half.

Make slit as shown below and using a spoon take out the mango cubes slowly.

Transfer them to the food processor or mixie jar.

Add honey or sugar as per the sweetness of the mangoes.

Grind to smooth paste. Add little eater if you need.

Add a pinch of salt to this and mix nicely. Adding salt is optional and I have added as I like its taste. Now keep the mango pulp aside amd lets start preparing the yoghurt paste.

Prepare the yoghurt paste

Take around 6 to 8 tbsp of greek yoghurt or thick home made curd. The yoghurt should be thick as it tends to become more watery when sugar is added.

To this add sugar and a pinch of salt. You can adjust the sugar as per your taste buds and adding salt is optional.

Now beat the yoghurt nicely without any lumps and that sugar dissolves completely.

The consistency of the yoghurt paste should neither be too thick or too thin.

Fill the popsicle

Now keep everything ready and fill half the popsicle mould with mango pulp.

Fill the remaining half with yoghurt mixture.

I have filled half mango pulp and other half yoghurt mixture. You can do your own creations like doing swirls or filling them in alternate portions.

Fill all the moulds and close the lid or insert popsicle sticks. Freeze them for about 8 hours or overnight.

After 8 hrs, take the moulds and show them under running water for few seconds.

Slowly remove the popsicles.

Tasty and healthy Mango yoghurt popsicles are ready to be served.

Notes

• Adding salt is purely optional. But I feel it enhances the taste.
• If you like, you can add some mango essence.
• You can add either sugar or honey or palm sugar etc and adjust the sweetness as per the sweetness of the mangoes.

The post Mango Yoghurt Popsicle | Popsicle Recipes appeared first on Learning-to-cook.

Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Carrot Halwa Using Khoya

Carrot halwa using khoya recipe with easy step by step instructions for your easy understanding and learning.

Carrot halwa is one of the famous Indian Dessert which is served in marriage functions with icecream. Though i dont like this combo, many people do love it. In those halwas, You will get a little crunchy taste in some of the carrot halwa and it is due to the adding of khoya.

Carrot halwa can be made either in a traditional way with milk or with quick versions like using condensed milk or carrot halwa using khoya or mawa which really takes only half the time of the original/traditional halwa. This carrot halwa can also be prepared in microwave or in pressure cooker.

If you love carrot halwa, you can check my other halwa recipes below,

• Badam halwa
• Apple halwa
• Banana halwa
• Tradional mango halwa
• Quick mango halwa
• Tradional carrot halwa
• Beetroot halwa
• Chana dal halwa
• Milk Halwa

If you love my recipes, then do subscribe to my Youtube channel and support me. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Printable recipe of Carrot Halwa Using Khoya

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Carrot Halwa Using Khoya

Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Course Dessert

Cuisine Indian

Keyword carrot halwa, carrot halwa using khoya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 400kcal

Author Akila

Ingredients

• Delhi carrots – 3
• Khoya – 3/4 cup
• Ghee – 4 tbsp
• Sugar – 1 cup
• Cashews & raisins – little
• Cardamom powder – little

Instructions

• Take the carrots.
• Grate the carrots.
• It has come to 2 bowls for me.
• In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)
• Add the chopped cashews and some raisins.
• Fry them till cashews becomes light brown.
• Remove them from the pan and keep aside.
• In the same pan, add the grated carrots.
• Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.
• It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.
• Add the khoya or mawa and sugar.
• Let the khoya and sugar melt and carrots gets cooked with this also.
• Khoya melted nicely.
• Adjust the sugar if you need.
• When the halwa doesn’t gets stick to the sides, then it is the right consistency.
• Lower the flame now.
• Add the cardamom and the fried cashews and raisins. Mix them well.
• After 2 minutes, switch off the stove.
• Serve it in a bowl.

Notes

Check the below notes 

Step by step instructions of Carrot Halwa using Khoya

Ingredients

• Delhi carrots – 3
• Khoya – 3/4 cup
• Ghee – 4 tbsp
• Sugar – 1 cup
• Cashews & raisins – little
• Cardamom powder – little

Method to prepare carrot halwa using khoya

Take the carrots.

Grate the carrots. If you have more carrots, then chop the carrots in a medium sizes and grate in a mixer grinder.

It has come to 2 bowls for me.

In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)

Add the chopped cashews and some raisins.

Fry them till cashews becomes light brown.

Remove them from the pan and keep aside.

In the same pan, add the grated carrots.

Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.

It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.

Add the khoya or mawa and sugar. (sugar is added only half amount first).

Let the khoya and sugar melt and carrots gets cooked with this also.

Khoya melted nicely.

Adjust the sugar if you need.

When the halwa doesn’t gets stick to the sides, then it is the right consistency.

Lower the flame now.

Add the cardamom and the fried cashews and raisins. Mix them well.

After 2 minutes, switch off the stove.

Serve it in a bowl.

Yummy yummy carrot halwa using khoya is ready.

The post Carrot Halwa Using Khoya | Easy Carrot Halwa appeared first on Learning-to-cook.

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

It can either be eaten cold or hot. In both ways it tastes good. But I always prefer to eat hot just taken out from stove. Care should be taken while cooking rava Because they should be more than half cooked before adding the rava so that rava gets cooked properly and if you add the mango pulp early you will not get the correct texture of mango halwa.

If you like sweets and kesari, then do check out my other recipes in this blog like

• Semiya kesari
• Rava kesari
• Rava Gulab Jamun
• Tomato sweet pachadi
• Mango halwa
• Bread Gulab Jamun
• Mango kalakhand

If you like you can check more Mango Recipes here and more Easy Indian Sweet Recipes.

Video Recipe for Mango Kesari | Mango Sheets | Mampazha Kesari Recipe

Printable recipe of mango kesari | mango Sheera | Mampazha kesari Recipe

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Mango Kesari | Mango Sheera | Mampazha Kesari Recip

Mango Kesari | Mango Sheera | Mampazha Kesari Recipe is a tasty dessert which is prepared during festival times or as an offering to God. The blend of mango, rava and ghee makes it mouth watering.

Course Dessert

Cuisine Indian

Keyword mampazha kesari, mango kesari, mango sheera

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Ripe Mango pulp - 1.5 cups
• Rava / Sooji - 1 cup
• Water - 3 cup
• Ghee - 5 tbsp
• Raisins - 12 to 15
• Salt - 1/8th tsp
• Cashews - 10 to 12
• Sugar - 3/4 to 1 cup
• Cardamom - a pinch
• Saffron - little for garnishing

Instructions

• In the heavy bottom pan and 2 tablespoon of ghee.
• Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.
• In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.
• Now add 3 cups of water to the vessel and little salt and allow it to boil.
• When the water is boiling add the rava little by little and cook until it is more than half cooked.
• Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.
• Now add the sugar and mix well. Cook until the sugar gets dissolved fully.
• Add the remaining ghee.
• Add the cardomam powder and mix well.
• Add the fried cashews and raisins.
• Garnish with some saffron and serve it.
• Serve the Mango Rava Kesari hot or cold.

Notes

Check the below notes

Step by step instructions of mango kesari | Mango Sheera | Mampazha kesari Recipe

Ingredients

• Ripe Mango pulp – 1.5 cups
• Rava / Sooji – 1 cup
• Water – 3 cup
• Ghee – 5 tbsp
• Raisins – 12 to 15
• Salt – 1/8th tsp
• Cashews – 10 to 12
• Sugar – 3/4 to 1 cup
• Cardamom – a pinch
• Saffron – little for garnishing

Method for preparing mango kesari |mango Sheera | Mampazha Kesari recipe

1. In the heavy bottom pan and 2 tablespoon of ghee.

2. Add cashews and raisins and fry for 1 to 2 minutes. Fry till the raisins bulge and cashews becomes light golden in color. Remove and keep aside.

3. In the same pan add one cup of rava (semolina) and fry it, till it becomes light golden color. Do not overfry it. When it is done remove it from the pan, and keep aside to cool down.

4. Now add 3 cups of water to the vessel and little salt and allow it to boil.

5. When the water is boiling add the rava little by little and cook until it is more than half cooked.

6. Now add one and a half cups of mango pulp and mix well. The mango pulp must be added after the rava is mostly cooked up because if we add before Rava gets cooked, rava will not get cooked. So always add the mango pulp after that is cooked.

7. Now add the sugar and mix well. Cook until the sugar gets dissolved fully.

8. Add the remaining ghee.

9. Add the cardomam powder and mix well.

10. Add the fried cashews and raisins.

11. Garnish with some saffron and serve it.

12. Serve the Mango Rava Kesari hot or cold.

Notes

1. Remember always add the mango pulp after the rava is mostly cooked.
2. You can increase or decrease the sugar as per taste.
3. This recipe needs water nearly 4.5 cups to 5 cups of water. so I have taken 3 cups of water and 1 and 1/2 cups of mango pulp. If you want to add more mango pulp you can add it.
4. You can also add mango Essence if you want.
5. If you want you can soak little saffron in milk and add to get nice color.

The post Mango Kesari | Mango Sheera | Mampazha Kesari Recipe appeared first on Learning-to-cook.

Today we will learn how to make the rava gulab jamun | Sooji Gulab Jamun Recipe using easy step by step instructions and video.

If you got guests in your house and you don’t have the instant gulab jamun mix do not worry. If you have rava in your house then you can make this rava gulab jamun | Sooji Gulab Jamun Recipe easily.

Gulab jamun can be made in a traditional way using khoya or mawa or using the bread like bread gulab jamun or just using the store bought gulab jamun instant mix. Now you can also make gulab jamun using the rava (also called semolina or sooji). This rava gulab jamun turns out to be as soft as the traditional gulab jamun and also tastes great.

Do try this rava gulab jamun or sooji gulab jamun and let me know how it has turned out to you.

If you like sweet recipes then you can take a look at my other sweet recipes like mango halwa using corn flour, traditional mango halwa, Rava Kesari, Semiya Kesari, Badam halwa, chana dal halwa, pooran poli, Tomato sweet pachadi.

If you like rava or sooji recipes, then do try these recipes like – rava bread toast, rava payasam, rava kichadi, coconut rava payasam, potato rava cutlets, rava idli.

Video recipe of rava gulab jamun ( sooji gulab jamun )

Printable recipe of rava gulab jamun (sooji gulab jamun )

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Rava gulab jamun | Sooji Gulab Jamun Recipe

Gulab jamun can be made in a traditional way using khoya or mawa or using the bread like bread gulab jamun or just using the store bought gulab jamun instant mix. Now you can also make gulab jamun using the rava (also called semolina or sooji). This rava gulab jamun turns out to be as soft as the traditional gulab jamun and also tastes great.

Course Dessert

Cuisine Indian

Keyword Rava gulab jamun

Cook Time 40 minutes minutes

Soaking time 2 hours hours

Total Time 40 minutes minutes

Servings 6

Author Akila

Ingredients

For sugar syrup

• Sugar - 1.5 cups
• Water - 1.5 cups
• Cardamom - 1/4 tsp
• Saffron - a pinch
• Lemon juice - 1/2 tsp optional
• Orange food colour - a pinch optional and added if saffron is not added
• Vanilla or rose essence- 1/2 tsp optional

For making gulab jamun

• Rava sooji / semolina - 1/2 cup
• Milk - 1.5 cup
• Ghee clarified butter - 1.5 tbsp + little for hands
• Salt - 1 or 2 pinch
• Oil for frying

Instructions

• In the heavy bottom pan add sugar and water and mix until the sugar dissolves completely.
• To this add cardamom and pinch of saffron and allow to boil for some time.
• When the sugar reaches single thread consistency then switch off the stove and keep aside the sugar syrup.
• Now in another heavy bottom pan add 1/2 cup of rava and start frying it. Do not fry it till it becomes brown in color. Before that stage itself remove it.
• Now Grind this rava to a fine powder. If you are using fine rava then you can use it as it is. No need to grind it.
• In the same pan add milk and just warm it. No need to boil it.
• Add the ground rava to this and start mixing it immediately. Do not give any gap as it forms lumps and it will be hard to break later.
• When you keep on mixing the mixture becomes thicker. Now and the ghee to this and add a pinch of salt and mix it and switch off the stove when it turns thick but still soft.
• Transfer this to another vessel and start to knead to make it even more softer.
• Apply some ghee on your hands and start making small soft balls. So that the mixture does not stick on your hands.
• Now in another vessel add enough oil to fry the balls. Drop the balls one by one on the hot oil and start frying it. Fry it until it becomes light golden color. Do not over fry it. Also do not fry in very high flame as the outer layer becomes black soon and the inner part will not be cooked.
• Once the balls have turned to light brown color remove it from the oil and add them to the sugar syrup which we have prepared previously.
• Since the sugar syrup would have cool down by now slightly, heat the sugar syrup slightly once the balls are added. Repeat the same process for the other batch of balls.
• Let the balls rest in the sugar syrup for 2 to 3 hours so that it completely absorbs the sugar syrup. After three hours of soaking in sugar syrup the balls would have become very soft gulab jamuns.
• Serve the rava gulab jamuns in a bowl.
• Yummy and tasty rava gulab jamuns are ready.

Notes

Check the below notes... 

Step by step instructions of rava gulab jamun recipe

Instructions

For sugar syrup

• Sugar – 1.5 cups
• Water – 1.5 cups
• Cardamom – 1/4 tsp
• Saffron – a pinch
• Lemon juice – 1/2 tsp (optional)
• Orange food colour – a pinch ( optional and added if saffron is not added)
• Vanilla or rose essence- 1/2 tsp (optional)

For making gulab jamun

• Rava ( sooji / semolina ) – 1/2 cup
• Milk – 1.5 cup
• Ghee (clarified butter) – 1.5 tbsp + little for hands
• Salt – 1 or 2 pinch
• Oil for frying

Method for making rava gulab jamuns | Sooji Gulab Jamun Recipe

1. In the heavy bottom pan add sugar.

2. Add water

3. Allow sugar to dissolve completely.

4. To this add cardamom and pinch of saffron and allow to boil for some time.

5. When the sugar reaches single thread consistency then switch off the stove and keep aside the sugar syrup.

6. Now in another heavy bottom pan add 1/2 cup of rava and start frying it. Do not fry it till it becomes brown in color. Before that stage itself remove it.

7. Now Grind this rava to a fine powder. If you are using fine rava then you can use it as it is. No need to grind it.

8. In the same pan add milk and just warm it. No need to boil it.

9. Add the ground rava to this and start mixing it immediately. Do not give any gap as it forms lumps and it will be hard to break later.

10. When you keep on mixing the mixture becomes thicker. Now and the ghee to this and add a pinch of salt and mix it and switch off the stove when it turns thick but still soft.

11. Transfer this to another vessel and start to knead to make it even more softer.

12. Apply some ghee on your hands and start making small soft balls. So that the mixture does not stick on your hands.

13. Now in another vessel add enough oil to fry the balls. Drop the balls one by one on the hot oil and start frying it.

14. Fry it until it becomes light golden color. Do not over fry it. Also do not fry in very high flame as the outer layer becomes black soon and the inner part will not be cooked. Once the balls have turned to light brown color remove it from the oil.

15. add them to the sugar syrup which we have prepared previously.

17. Since the sugar syrup would have cool down by now slightly, heat the sugar syrup slightly once the balls are added. Repeat the same process for the other batch of balls.

18. Let the balls rest in the sugar syrup for 2 to 3 hours so that it completely absorbs the sugar syrup. After three hours of soaking in sugar syrup the balls would have become very soft gulab jamuns.

19. Serve the rava gulab jamuns in a bowl.

Yummy and tasty rava gulab jamuns are ready.

Notes

1. My rava or sooji is not that fine. So I grind and made to a powder. If you have a fine rava, then you can use as it is without grinding. Also when we make it to a powder form the dough becomes very soft and we can easily knead it and we get very soft gulab jamun.

2. Adding salt is optional, but it enhances the taste.

3. If you like you can add any essence of your choice.

4. Adding saffron or orange food color is purely optional.

5. You need to add the rava when the milk is like warm. Do not boil the milk.

6. Once rava is added to the milk you need to keep stirring or else lumps would be formed and it will be hard to break while kneading. Also once rava is added immediately keep it in low flame.

7. While Frying the rava no need to fry till it becomes light brown. You need to stop before it changes its colour.

The post Rava gulab jamun | Sooji Gulab Jamun Recipe appeared first on Learning-to-cook.

I have tasted Kulfi Ice cream when I was a kid. When I go to marina beach with my parent and uncle, they used to buy and give it to me. I love the taste. But I am not able to get it near my home place. I get only normal kuchi ice or ball ice. After that I really forgot how it actually tastes, as I started tasting different ice creams. Then after I started preparing ice creams at home, I always think I should prepare kulfi atleast once. But somehow i keep postponing it, because I don’t have the kulfi cones and sometimes, I will not have the exact ingredients etc.

Two weeks back, I got the ready made khoya from Mustafa centre and prepared this Mango Kalakhand. Half the packet of khoya was left over and I wanted to do something which i never tried before. So when browsing net, I saw the Kulfi Ice cream using Khoya recipe here and thought of using my khoya and also fulfil my long wish of preparing the kulfi ice cream at home. Kulfi came out superb and we all loved it a lot. My kids asked me to prepare the same one more time. I too have decided to prepare different kulfi’s in coming posts.

You can check all my Ice cream Recipes here. Some have given below.
Almond Ice cream
Chocolate Ice cream
Vanilla Ice cream
Rose Milk Ice cream
Mango Ice cream
Strawberry Ice cream

Kulfi Ice Cream using Khoya

Preparation time: 10 min | Cook Time: 40 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

Full cream milk – 1 litre

Sugar – 5 to 6 tbsp (adjust by increasing or decreasing according to your taste)

Khoya / Mawa – 4tbsp

Corn flour – 1 tbsp

Milk – 3 to 4 tbsp ( to mix corn flour)

Pistachios – 10 to 15 (crushed)

Almonds – 10 to 12 (crushed)

Cashews – 10 (crushed)

Cardamom powder – 2 pinch

Saffron – few strands

Rose water or vanilla essence – 1 tsp (optional)

Method to prepare Kulfi Ice cream using Khoya

1. Start boiling the milk in a flat bottomed vessel. Now and then stir it well. It might take around 20 to 30 minutes for the milk to reduce to 1/3rd. Meanwhile start preparing the other things needed Mix the 4 tbsp milk with corn flour and keep it ready in a small bowl.

2. Crush all the almonds, pistachios and cashews in a mortar or grind in a food processor. If you have whole cardamoms, then grind 2 to 3 of them now and keep everything ready.

3. Grate the khoya or crumble it very well. There should not be any large pieces of khoya. If so, then might take time to dissolve. After 20 to 30 minutes, the milk would have reduced to 1/3rd of its quantity.

4. Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now.

5. Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.

6. Milk would have thickened nicely by now and colour would have started changing.

7. It’s time to add the khoya. Add the khoya and mix nicely so that no lumps are found. After 5 minutes Simmer the stove now and add the rose water. Switch off the stove and let it cool down.

8. After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours.

9. Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.

10. Slide down the kulfi on the serving plates and serve immediately.

Yummy Yummy Kulfi Ice cream using Khoya is ready to be eaten

Notes:

1. Instead of corn flour, you can also use rice flour to make the milk thicker.

2. If you are keeping the kulfi mould in warm water, do not keep it for long time.

3. Any nuts of your wish can be added to the kulfi.

4. Adding rose water or essence is purely optional.

5. Traditional kulfi moulds would be available in many shops. You can also use earthen pots for making kulfi.

Printable Recipe of Kulfi Icecream using Khoya

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Kulfi Ice Cream using Khoya

Course Dessert

Cuisine Indian

Keyword Kulfi Icecream using Khoya, kulfi using khoya

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Akila

Ingredients

Ingredients

• Full cream milk - 1 litre
• Sugar - 5 to 6 tbsp adjust by increasing or decreasing according to your taste
• Khoya / Mawa - 4tbsp
• Corn flour - 1 tbsp
• Milk - 3 to 4 tbsp to mix corn flour
• Pistachios - 10 to 15 crushed
• Almonds - 10 to 12 crushed
• Cashews - 10 crushed
• Cardamom powder - 2 pinch
• Saffron - few strands
• Rose water or vanilla essence - 1 tsp optional

Instructions

Method to prepare Kulfi Ice cream using Khoya

• Start boiling the milk in a flat bottomed vessel. Now and then stir it well. It might take around 20 to 30 minutes for the milk to reduce to 1/3rd. Meanwhile start preparing the other things needed Mix the 4 tbsp milk with corn flour and keep it ready in a small bowl.
• Crush all the almonds, pistachios and cashews in a mortar or grind in a food processor. If you have whole cardamoms, then grind 2 to 3 of them now and keep everything ready.
• Grate the khoya or crumble it very well. There should not be any large pieces of khoya. If so, then might take time to dissolve. After 20 to 30 minutes, the milk would have reduced to 1/3rd of its quantity.
• Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now.
• Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.
• Milk would have thickened nicely by now and colour would have started changing.
• It's time to add the khoya. Add the khoya and mix nicely so that no lumps are found. After 5 minutes Simmer the stove now and add the rose water. Switch off the stove and let it cool down.
• After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours.
• Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.
• Slide down the kulfi on the serving plates and serve immediately.
• Yummy Yummy Kulfi Ice cream using Khoya is ready to be eaten

Notes

1. Instead of corn flour, you can also use rice flour to make the milk thicker.

2. If you are keeping the kulfi mould in warm water, do not keep it for long time.

3. Any nuts of your wish can be added to the kulfi.

4. Adding rose water or essence is purely optional.

5. Traditional kulfi moulds would be available in many shops. You can also use earthen pots for making kulfi.

The post Kulfi ice cream using khoya | How to make Kufli Ice cream appeared first on Learning-to-cook.

 

Milk Halwa or Paal Halwa Recipe – This Milk halwa is my hubby favorite dessert. During my early marriage days, he used to ask me whether I know to prepare Milk Halwa.. That time cooking is a nightmare for me. Also as I am not fond of any milk desserts I didn’t show much interest in learning this Halwa recipe.

After I came Singapore, One day, my father brought this Halwa from India and I loved the taste. From then on, I wanted to prepare the halwa, but somehow kept postponing. So finally last week took the recipe from here n tried to celebrate my blogs anniversary month (6th year) and it came out good. Kept for 3 days and finished it. Let’s check on the Preparation of Milk Halwa.

 

 

Milk Halwa Recipe

Preparation time: 0 min | Cook Time: 60 min (+ or -) | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients 

Method to Prepare Milk Halwa

1. Fry the rava till light brown and keep it aside. Now start boiling the milk.

2. Keep stirring the milk and do this process until the milk comes to 1/3rd of its quantity.

3. Add the fried rava. Stir it. After 5 minutes add the sugar and mix well.

4. Now add the ghee. Then add lemon juice. Keep stirring till the milk comes to a consistency shown in below.

5. Now add the cardamom powder and mix well. Now hold the handle tightly and mix as the halwa becomes very thick.

6. At a stage, you may notice the ghee start oozing out from the halwa. This is the correct stage to switch off the stove.

7. Remove the Milk Halwa from the stove and serve hot. You can also store this halwa for 3 to 4 days when refrigerated.

 

 

Yummy Milk Halwa is ready. Do you want it??? ..

Printable Recipe of Milk Halwa

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Milk halwa or Paal Halwa Recipe

Course Dessert

Cuisine Indian

Keyword Milk Halwa, Paal Halwa

Cook Time 1 hour hour

Servings 4

Author Akila

Ingredients

• Milk - 2 litres
• Rava - 3 tbsp
• Sugar - 1/2 cup + or - as per your taste
• Ghee - 8 - 10 tbsp
• Cardamom - 1/5 tsp
• Saffron - a pinch optional
• Lemon juice - few drops

Instructions

• Fry the rava till light brown and keep it aside. Now start boiling the milk.
• Keep stirring the milk and do this process until the milk comes to 1/3rd of its quantity.
• Add the fried rava. Stir it. After 5 minutes add the sugar and mix well.
• Now add the ghee. Then add lemon juice. Keep stirring till the milk comes to a consistency shown in below.
• Now add the cardamom powder and mix well. Now hold the handle tightly and mix as the milk halwa becomes very thick.
• At a stage, you may notice the ghee start oozing out from the halwa. This is the correct stage to switch off the stove.
• Remove the Milk Halwa from the stove and serve hot. You can also store this halwa for 3 to 4 days when refrigerated.

Notes

1. Try to use non stick pan as it would be easy to stir.

2. Always use a thick and flat bottomed pan for making this halwa, so that milk thickens faster.

3. If you like, you can add your favorite nuts as toppings and serve it.

The post Milk Halwa | Paal Halwa | Indian Desert Recipes appeared first on Learning-to-cook.

Who says no to Mangoes… That too for the ice cream… I just love this Eggless mango ice cream so much. I already have different version of mango icecream which is made using the condensed milk. But this one I tried with the same logic of this rose milk ice cream by adding the whipping cream and it turned out so good. My kid loved the icecream and asked me to add some chocochips and tutti fruitti on top of it. I added honey and had my icecream. It was super dooper hit in my family. So try this at home and enjoy the hot day with this cool cool mango ice cream. 

You can view more mango recipes below…

Mango Lassi
Mango Muffins
Mango Payasam
Mango Lemonade
Mango Oats smoothie
Mango Jam
Mango Halwa

Eggless Mango Ice cream

Preparation time: 20 min | Rest Time: 8 hrs | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: International

Ingredients

Mango – 1

Full cream milk – 1/2 cup

Whipping cream (containing milk fat with 35% fat) – 2 cups ( 400 ml or 2 packs)

Sugar – as per taste

Salt – a pinch

Honey, Tutti fruitti or Choco chips for topping the icecream

Method
1. Take the mango, wash and get its flesh part.

2. Add the sugar, salt, milk and the mangoes in a blender and blend until you get smooth paste.

3. Use the whipping cream shown below which contains 35.1% milk fat. So that you can get the creamy texture for the ice cream. Add in a bowl along with the mango paste.

4. Blend them using electric blender in medium speed for 2 min. Check whether it has become creamy, else blend it some more time, in low speed and check the consistency in 30 sec interval. (See notes). Pour it in the freezer safe bowl and keep in freezer for 2 hrs.

5. After 2 hrs, again crush the ice cream using a fork and make it again in creamy texture. Do this process for 3 to 4 times, at regular intervals. After that Keep in freezer for 6 to 8 hrs.

6. Serve your creamy mango ice cream.

7. Yummy, creamy, eggless mango ice cream is ready and I served with the tutti fruitti and honey.

Easy Eggless Mango Ice cream without the Ice cream maker is ready.

Notes:

1. Always try to use the cream which contains 35% milk fat or more. This gives the creamy texture to the ice cream.

2. Be careful while blending the ice cream, as the whipping cream when over beated, turns to butter. So while blending, check its texture at regular intervals.

3. I used Thai Mangoes. You can try with any type of mangoes except the sour ones. 

Tags: How to make mango ice cream, How to make eggless mango ice cream, How to make eggless mango ice cream without ice cream maker, mango ice cream, ice cream recipes, summer special recipes, mango recipes, eggless mango ice cream

The post Eggless Mango Ice cream without ice cream maker | Mango ice cream | Easy Ice cream Recipes | Summer Special Recipes appeared first on Learning-to-cook.