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!).

SEO Keywords
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Healthy millet halwa
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The post Ragi Aval Halwa | Easy Ragi Flakes Sweet Recipe 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 let’s learn the mango halwa by using corn flour with the video and step-by-step instructions. I already have a mango halwa in this blog which is prepared traditionally in Tamil Nadu. But this is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

This mango halwa can be easily stored outside for two days and when kept in refrigerator it can be stored for more than a week. But it always tastes great when finished at the earliest. Also it can be taken either hot or cold. And either way it tastes great.

If you like recipes using mango you can check some of my mango recipes like mango lemonade, traditional mango halwa, mango jam, mango rasam, mango ice cream, mango lassi, mango kesari, mango kalakand, mango muffins, mango oats smoothie, mango raitha, mango kheer.

If you like halwa recipes you can check out some of the video recipes in this blog Apple Halwa, badam halwa, milk halwa, Chana Dal halwa, white pumpkin halwa, carrot halwa and beetroot halwa.

Video recipe of mango halwa using corn flour

Printable recipe of mango halwa using corn flour

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Mango halwa using corn flour recipe

mango halwa is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akila

Ingredients

• Mango pulp - 2 cups
• Corn flour - 3 tablespoon
• Water - little to mix the corn flour
• sugar - 1 Cup
• Nuts - 1/2 cup cashews, almonds, hazelnuts
• Cardamom powder - little optional
• Ghee - 5 tablespoon

Instructions

• In the heavy bag and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.
• In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.
• Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.
• Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.
• This is the time you should add the cardamom powder and the nuts. ( Here I didn't add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.
• If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.
• Just level up your halwa and allow to cool down for two to three hours or cool it down completely. Once it is completely cool down you can make slices of your halwa and serve it.
• Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

Step by step instructions of mango halwa using corn flour recipe

Ingredients

• Mango pulp – 2 cups
• Corn flour – 3 tablespoon
• Water – little ( to mix the corn flour )
• sugar – 1 Cup
• Nuts – 1/2 cup (cashews, almonds, hazelnuts)
• Cardamom powder – little (optional)
• Ghee – 5 tablespoon

Method for preparing mango halwa using corn flour

1. In the heavy bottom vessel and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.

2. In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.

3. Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.

4. Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.

5. This is the time you should add the cardamom powder and the nuts. ( Here I didn’t add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.

6. If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.

7. Just level up your halwa and allow to cool down for two to three hours or cool it down completely.

8. Once it is completely cool down you can make slices of your halwa and serve it.

9. Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Serve the Yummy Mango Halwa using corn flour.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

The post Mango halwa using corn flour | Halwa Recipes appeared first on Learning-to-cook.

Let us learn the Recipe of Semiya Kesari | How to make Semiya kesari recipe with video and with step by step instructions today. This is very similar recipe to Rava Kesari but you would not need that much ghee as that of Rava Kesari.

I have tasted this semiya kesari only twice that too in marriage functions. From that time onwords I want to try this kesari but somehow I missed all these days.

If you got sudden guests and you are out of idea what to prepare, do not hesitate much and prepare this delicious semiya kesari and you won’t regret it. This semiya kesari can be prepared in 20 min of time and you can surprise your guests.

You can also try other easy desserts like –

• Rava Kesari
• semiya payasam
• pasta payasam
• javvarisi payasam
• badam halwa
• chocolate burfi
• Mango kalakhand

If you want more desserts to try out, then check the page – Sweet Recipes

Video Recipe for Semiya Kesari Recipe

If you want step by step instructions read below.

Printable recipe of Semiya Kesari Recipe

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Semiya kesari | How to make Semiya Kesari Recipe

Semiya kesari is an easy and tasty dessert which you can finish within 20 to 30 minutes.

Course Dessert, sweet

Cuisine Indian

Keyword how to make semiya kesari, semiya kesari, vermicelli kesari

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akila

Ingredients

• Semiya / Vermicelli - 1 cup thin variety
• Ghee - 2 tbsp
• Cashews - 7 or 8 broken
• Raisins - 12 to 15
• Water - 1.25 to 1.5 cups or check instructions from vermicelli packet
• Sugar - 1/2 cup or adjust according to your taste
• Orange food colour - a pinch
• Cardamom power - little
• Salt - a pinch
• Vanilla essence - 1/2 tsp optional

Instructions

• In the pan add one tablespoon ghee.
• Fry the cashews for one minute in medium Flame and the reasons for 30 to 40 seconds in medium Flame.
• In the same pan add to 1 cup of this semiya (thin vermicelli) and Fry till it becomes into golden brown. Remove and keep it aside.
• For the brand of Semiya which I used 1 to 1.25 cups is enough for cooking. For other's you can use 1.5 cups of water or cook the vermicelli According to the instructions given in the packet.
• Add a pinch of salt to enhance the taste. Allow the water to boil.
• Now add the fried vermicelli (fried semiya) and cook it, till it becomes soft.
• Add half a cup of sugar and let the sugar dissolve completely. You can adjust the sugar according to your taste.
• Now add another one tablespoon of ghee and cook for a while of about 3 to 4 minutes. Now semiya turns into a glossy texture.
• It's the perfect time to add the food color. Instead of adding the orange food color powder directly you can mix with 1 tablespoon of milk or water and you can add it. Also if you don't like to add the artificial food color you can soak a pinch of saffron in warm milk or warm water and you can add that.
• Now add the crushed cardamom and also the fried cashews and raisins and mix for a while.
• Tempting and tasty Semiya Kesari is ready to be served.

Notes

1. I have added only one tablespoon of ghee in this recipe. If you want to add more you can add according to your taste.

2. Adding salt is not necessary but I feel it enhances the sweet recipe.

3. The vermicelli I used is of thin Variety so I have used 1 to 1.25 cups of water. So if you're having thick Variety semiya then you might need to increase the quantity of water.

Step by step instructions for Semiya Kesari Recipe

Ingredients

• Semiya / Vermicelli – 1 cup ( thin variety )
• Ghee – 2 tbsp
• Cashews – 7 or 8 ( broken)
• Raisins – 12 to 15
• Water – 1.25 to 1.5 cups ( or check instructions from vermicelli packet )
• Sugar – 1/2 cup ( or adjust according to your taste )
• Orange food colour – a pinch
• Cardamom power – little
• Salt – a pinch
• Vanilla essence – 1/2 tsp ( optional )

Method for preparing Semiya Kesari

1. In the pan add one tablespoon ghee.

2. Fry the cashews for one minute in medium Flame and the reasons for 30 to 40 seconds in medium Flame.

3. In the same pan add to 1 cup of this semiya (thin vermicelli) and Fry till it becomes into golden brown. Remove and keep it aside.

4. For the brand of Semiya which I used 1 to 1.25 cups is enough for cooking. For other’s you can use 1.5 cups of water or cook the vermicelli According to the instructions given in the packet.

5. Add a pinch of salt to enhance the taste. Allow the water to boil.

6. Now add the fried vermicelli (fried semiya) and cook it, till it becomes soft.

7. Add half a cup of sugar and let the sugar dissolve completely. You can adjust the sugar according to your taste.

8. Now add another one tablespoon of ghee and cook for a while of about 3 to 4 minutes. Now semiya turns into a glossy texture.

9. It’s the perfect time to add the food color. Instead of adding the orange food color powder directly you can mix with 1 tablespoon of milk or water and you can add it. Also if you don’t like to add the artificial food color you can soak a pinch of saffron in warm milk or warm water and you can add that also.

10. Now add the crushed cardamom and also the fried cashews and raisins and mix for a while.

11. Tempting and tasty Semiya Kesari is ready to be served.

12. So the same Semiya Kesari warm or hot.

Notes:

1. I have added only one tablespoon of ghee in this recipe. If you want to add more you can add according to your taste.

2. Adding salt is not necessary but I feel it enhances the sweet recipe.

3. The vermicelli I used is of thin Variety so I have used 1 to 1.25 cups of water. So if you’re having thick Variety semiya then you might need to increase the quantity of water.

The post Semiya Kesari | vermicelli Kesari Recipe | Sweet Recipes appeared first on Learning-to-cook.

I have not tried the Bread Gulab Jamun before and never expected this to be such an easy alternative to the original Gulab Jamun recipe. Even my mom is new to this and she also surprised by the result. I can definitely say, if you are a Gulab jamun fan, then this Bread Gulab Jamun is also a must try one. 

Some other Sweet Recipes for you to check

Chocolate Burfi

Makkan Peda

Rava Kesari

Mango Halwa
Badam Halwa

Bread Gulab Jamun

Preparation time: 20 min | Cook Time: 20 min | Serves: 5

Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

Bread – 8 pieces

Milk powder – 2 tbsp

Water – as needed

Baking Soda – a pinch

Oil for frying

For Sugar Syrup

Sugar – 1.5cups

Water – 2.5cups

Cardamom powder – 2 pinch

Saffron – few strands

Ghee – 1tbsp

Method to prepare Bread Gulab Jamun

1. Remove the sides of the bread and make them to small pieces. 

2. Grind them nicely to a powder form and add the milk powder and the baking soda. 

3. Add little amount of water and smash it to form a soft dough. Make them into equal sized balls ( small lemon size ). Let it rest for sometime. 

4. Meanwhile, add sugar in a vessel and add water. When sugar starts to dissolve, add the saffron, cardamom powder and the ghee. 

5. Now heat the oil and add the balls one by one. Keep the flame in low and Keep rotating the balls for smooth browning on all sides. When they become light brown colour. Remove from oil. 

6. Place them in the hot sugar syrup and leave it for 15min for the balls to absorb sugar syrup. 

7. Tasty and delicious Bread Gulab Jamuns are ready to be served.

So who wants this easy to prepare and yummy Bread Gulab Jamun

Notes:

1. I used milk bread for this. You can use any bread, but try to use unsalted one.
2. Roll the balls smoothly and not too tight. Because, while frying, the inner part might not cook properly, if you roll them tightly.
3. Keep the flame in low, while frying the balls for even cooking and keep rolling the balls.
4. Adding milk powder and cooking soda are purely optional.

The post Bread Gulab Jamun | Gulab Jamun Recipe appeared first on Learning-to-cook.

Ingredients
White Pumpkin – 1/2 kg
Sweetened condensed milk – 1 can
Ghee – 1/2 cup
Cashew nuts, raisins, pista – 1 tsp each
Cardamom powder – a pinch
Saffron – a pinch (optional)
Any colour – i used green to make it different.

Method
Peel off the skin of pumpkin and Grate it.
Filter/squeeze out the water as much as you can.
Now in a big pan, add 1 tsp ghee and fry the nuts and keep aside.
In the same pan, add the grated pumpkin and start cooking it with its own water.
When its water is fully dry, add condensed milk and keep on stirring in medium flame.
Little by little add ghee to it.
Add the green colour.
Keep stirring well until the ghee, start coming out from halwa.
Now add in the nuts and raisins, mix well and switch off the stove.
Serve hot or cold (i like both)

This goes to my event Dish Name Starts with K

The post Kaasi Halwa (White Pumpkin Halwa) appeared first on Learning-to-cook.

The recipe calls for eggs to be added. But my mom would not eat eggs and mostly I try to avoid eggs in my recipes when it calls for egg. So here i used the egg replacer. It tasted great and took me to my childhood days in India.

Ingredients

• Warm Milk – 2.5 cups
• Egg replacer – 2 tsp ( if egg is used, add 2 eggs)
• Condensed Milk – 1 can
• Jaggery – 2 tsp
• Pepper – 1 tsp
• Cardamom Powder – 1/2 tsp
• Pista – few (crushed)
• Water – 2 tsp
• Saffron strands – few

Method

• Add the 2 tsp water to the egg replacer and beat until fluffy.
• Now add the condensed milk, warm milk and Jaggery and mix well until the jaggery melts.
• Add the pepper, cardamom, and pista mix
• Now keep in a pressure cooker and without whistle pressure cook it for 40 min in medium flame.
• Then remove from steam and cool it in fridge for atleast 1 hr.
• Serve it by garnishing with saffrons.
• Tasty Kadambu/Junnu is ready to eat…. 

The post Junnu/Kadambu appeared first on Learning-to-cook.

Ingredients

• Milk Powder – 1.5 cup
• All Purpose flour – 1/2 cup
• Unsalted Butter – 1/4 cup 
• Baking Soda – 2 pinch
• Milk – 1/4 cup (can be increased or reduced accordingly)
• Curd – 1 tsp
• Nuts and Raisins – as required for the stuffing (i used Pumpkin seeds, almonds, cashews, water melon seeds)
• Oil – for frying

Sugar syrup

• Sugar – 2 cups
• Water – 1.5 cups
• Cardamom – 2 pinch
• Saffron – few strands

Method

• In a bowl, mix the milk powder, all purpose flour, baking soda and butter nicely.
• Now add the curd and mix again.
• Add milk, little by little and make it into a soft dough. 
• Let it rest for 15 min.
• Now take the dough and it will be bit dry by this time, add some more milk (or water) little by little and keep it soft.
• Now take small quantity of dough and stuff it with nuts and raisins and make in to small balls.

• While making the balls, you can start preparing the sugar syrup, in a large bowl, by adding the sugar and water. When sugar gets dissolved, add the cardamom and saffron, and keep in low flame.
• In another pan, add the oil and keep in low to medium flame.
• When the oil is hot, add the balls one by one and start frying as like jamuns.
• Fry till the balls comes to golden brown color fully.
• Take out the balls, and dry it with kitchen tissue and transfer in to the hot sugar syrup immediately.
• Let it rest for 1 to 2 hrs or till the balls absorbs the syrup.
• Serve it by garnishing with some nuts.

Note: 
1. The softness of dough is that, it should not stick more in your hands and you should be able to make it into a small balls.
2. For frying, instead of oil, ghee can also be used.
3. Instead of butter, even ghee can be added.
4. The sugar syrup must be hot, when you add the makkan peda in to the syrup.

This goes to the event – Celebrate Sweets – Stuffed Sweets – Guest hosted by me and brain child of Nivedita.

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Ingredients

• Wheat flour – 1.5 cups
• Milk Powder – 1/2 cup
• Ghee/Butter – 1/2 cup (can be adjusted + or -)
• Sugar – 1/2 to 3/4 cup
• Powdered Cardamom – 1/2 tsp

Method

• Fry the Wheat flour till slight brown. Dont over fry it.
• Allow it to cool.
• Now add the Milk powder, sugar, cardamom and ghee and mix well .
• Now make it into desired shapes. (With small tsp i made it into semi balls).
• Store it in an air-tight container for 3 to 4 days.

The post Godhumai Urundai (Wheat Balls – Semi Shaped) appeared first on Learning-to-cook.

Ingredients


For Falooda

• Vanilla Icecream – 1 to 2 scoop
• Tukmaria Seeds – 2 tsp
• Falood Sev – 1/2 cup (Semiya can also be used)
• Apple – 1/4 cup (cut into small cups)
• Pineapple – 1/4 cup (cut into small cups)
• Strawberry – 1/4 cup (cut into small cups)
• Rose syrup – 2 tsp
• Cold Milk – 1 cup
• Cardamom powder – 1/2 tsp
• Green colour – a pinch (Optional)
• Sugar – as needed
• Nuts – (cashews, almonds) – 1tsp ( crushed )

For Falooda Sev

• Corn flour – 3 tsp
• Water – 1/2 cup (can be adjusted)
• Sev Press – 1 ( i dont have one and hence used lemon squeezer)
• Cold Water – 5 to 6 cups

Method

To make Falooda Sev

• Mix the corn flour and water nicely.
• In a pan, add it and heat on low flame, stirring continuously. 
• The mixture becomes transparent and switch off the stove immediately.
• Allow it to cool for 2 min (not more than that, as they become harder).
• Now put it into the Sev press and press into the cold water.
• Put back the sev and cold water into the fridge. 
• (Since i used lemon squeezer, my save size was only 2 to 3″ long)

To make Falooda

• Soak the Tukmaria seeds/Falooda seeds for nearly 2 hours.
• Filter it and keep aside.
• If you have Falooda sev, cook as per the instruction on the pack or else you can use the semiya also. But you can make the sev on your own as above.
• Take 1/2 cup milk and add the rose syrup, 1/2 of the cardamom powder, half of the falooda seeds, half of the  sev, if needed add the sugar.
• In the remaining milk, add the green colour, remaining cardamom powder, falooda seeds, falooda sev and add the sugar and mix well.
• In a tall glass, pour the green coloured milk mixture, add the apple, pineapple, strawberry, and the rose coloured milk mixture.
• Add the nuts.
• Finally add the icecream and pour the little syrup and on the icecream.
• Garnish with Strawberry and nuts and serve.

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