Kheerer Malpua Or Mawa Malpua

Kheerer malpua or mawa malpua. Soft fluffy delicious fried pancake from Bengali cuisine. Malpua is soft but edges are crisp and taste heavenly. Saffron and cardamom flavored kheerer malpua or mawa malpua is a perfect festive treat.

You can also make this malpua to offer Goddess Durga or Bhog prasad.

Earlier shared delicious Malpua. Method of making this malpua is same but khoya/mawa or dried milk used in this malpua. You have to make a smooth lump free batter to make perfect malpua. Khoya or mawa and milk should be blend really well. You can add any shredded dry fruits in the batter. You may like some more fried and sugar syrup soaked sweets on this blog like Gulab jamun, Chhanar jilipi, Pantua, Gokul pithe and Ranga aloor pithe or sweet potato dumplings. And you may also like to try Pahala rasgulla from Sasmita’s blog.

This malpua is very easy to make and taste is delectable. Remember that batter should not be very thick. Make a lump free smooth flowing batter for perfect malpua. Fennel seeds or sounf is optional, you can skip it. But lightly crushed fennel seeds will give a lovely flavour. Sugar syrup is flavored with cardamom and saffron. If you don’t like cardamom then use only half teaspoon. I have used peanut oil mixed with 2 tablespoon ghee or clarified butter for frying. You can use only oil or only ghee/clarified butter if you want. You can use any flavorless oil for frying.

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Recipe

Khoya or mawa – 1 cup

Maida or all purpose flour – 1 cup

Suji or semolina – 4 tablespoon

Saunf or fennel seeds – 1 teaspoon, optional

Baking soda – 1/4 teaspoon

Warm milk – 1&3/4 cup

Oil or ghee/clarified butter for frying

Sugar – 1&1/2 cup

Water – 1 cup

Saffron or keshar – a pinch

Cardamom powder – 1 teaspoon

Method

1. Blend khoya or mawa and warm milk with a hand whisker or you can use your blender to mix really well. Homemade khoya will be soft and easy to blend. Get the method of making khoya here. But if you are using store bought khoya or mawa, grate the khoya before using.

2. Lightly crush the fennel seeds or sounf in a mortar pestle.

3. In a large bowl whisk maida or all purpose flour gradually with khoya and milk mixture. Don’t add all the maida in one go to avoid forming lump.

4. Add lighly crushed fennel seeds, semolina or suji and baking soda. Whisk well to make a lump free batter. Cover and keep aside for 30-40 minutes. Batter shouldn’t be thick. Make a flowing batter.

5. In a pan boil water and sugar with a pinch of saffron. Let it boil for 4 minutes. Add cardamom powder, mix and switch off the heat. If you don’t like the flavour of cardamom then add only half teaspoon cardamom powder.

6. Heat oil or ghee/clarified butter in a wok or pan. I used oil with two tablespoon ghee for flavour.

7..When oil becomes hot reduce the heat. Give a good stir to the batter. Pour a ladle full of batter in the middle of the ghee or oil. Fry on low medium heat till light golden brown from both sides and transfer on a plate. Fry all the malpua.

8. Dip the malpua in warm sugar syrup for 2-3 minutes. Press gently with a spoon to soak from both sides. Take out from the sugar syrup and arrange on a plate. Dip all the malpua this way.

9. Dip 2-3 malpua at a time and arrange on a large plate. Don’t dip in syrup for more than 2-3 minutes to soak each malpua. And remember sugar syrup should be warm.

10. Garnish with pistachios. You can also use shredded almond or grated khoya or mawa for garnishing. Serve warm or at room temperature. You can also serve malpua with rabri.

Notes

1. You can use shredded almond,cashew nuts or any dry fruits in the batter.

2. Batter should be lump free, smooth and flowing.

3. You can use only oil or ghee for frying. Or use a mixture of oil and ghee.

4. Any flavorless oil can be used for frying.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Sweet Potato Halwa With Date Palm Jaggery Or Khajur Gur

Sweet potato or shakarkand halwa with date palm jaggery or khajur gur. Try this easy to make dessert and enjoy the delectable taste. Sweet potato and date palm jaggery or khajur gur/Patali gur mixed taste is heavenly.

If you don’t have date palm jaggery then you can use cane jaggery, sugar or brown sugar. But date palm jaggery will taste divine. Earlier shared Sweet potato dumplings or pithe now here is one more sweet potato recipe for you. Sweet potatoes are nutrient-dense root vegetables that come in a variety of colors. They’re high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system. Source

As I mentioned above you can use any sweetener instead of date palm jaggery but flavour and taste may be different. Here are some health benefits of date palm jaggery.

• Benefits of having date palm jaggery in winters.

• Relieves common ailments like cold and cough.

• Rich in nutrients.

• Helps in weight loss.

• Boosts energy.

• Treats menstrual pain.

• Restores healthy digestion.

• Eases joint pain.

To read more about date palm jaggery click here.

Try this delectable halwa and serve warm as a dessert. Normally halwa needs lots of ghee or clarified butter but to make this halwa you need only one teaspoon ghee. So you can call it a healthy treat. Don’t skip the milk to get the exact taste. You can use any dry fruits of your choice.

Recipe

Sweet potato – 2, boiled

Oil – 2 tablespoon

Cashew nuts – 8

Raisins – 1 tablespoon

Date palm jaggery or khajur gur – 3 tablespoon, grated or finely chopped

Milk – 1 cup

Cardamom powder – 1/4 teaspoon

Ghee or clarified butter – 1 teaspoon

Method

1. Peel and mash the sweet potatoes and keep aside.

2. Heat oil in a pan. Fry the cashew nuts till golden brown. Remove from oil and fry raisins in the same oil. When raisins starts to fluff up immediately remove from oil. You can also use almond or any dry fruits of your choice.

3. Add peeled and mashed sweet potatoes and saute till sweet potatoes leaves the sides. It will take about 2-3 minutes.

4. Add milk and stir continuously. When milk about to dried up add gur or jaggery, fried cashew nuts, raisins and mix well. Cook till moisture evaporate. Stir continuously.

5. Add cardamom powder and 1 teaspoon ghee. Mix well and switch off the heat.

6. Garnish with grated jaggery and fried cashew nuts. Serve warm.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Moong Dal Halwa


Moong dal halwa. Enjoy delectable warm dessert without much effort. You don’t need to grind the dal and fry for a long time. Process is very easy so make anytime and serve warm or cold. You can also make laddu or barfi following same method if you want. So here is the recipe as I remember how maa usually made it. And yes my most favourite dessert in winter.

You may like some more halwa recipes on this blog. Click on the name below to get recipes.

1. Buckwheat Waterchestnut banana halwa

2. Paneer gajar halwa

3. Sugar free gajar halwa

4. Chana dal halwa

5. Cherry pineapple kesari

6. Singhara atta or Waterchestnut laddu

And some more dessert which you can enjoy warm

1. Kheer or rice pudding

2. Nolen gurer paesh

3. Pantua

4. Baked rasgulla

5. Sugar free sheer khurma

6. Gulabjamun

7. Shakkarai pongal

8. Rasaballi

9. Paruppu payasam

As I mentioned above that recipe is very easy to make and you don’t need to grind the dal or yellow lentil and fry for a long time. I remember my mother cook the lentil and milk on simmer after lunch to serve warm in evening. And maa used to add lots of cashew nuts and raisins but my kids don’t like so I skipped. You can use any dry fruits of your choice. If you have a large vessel to cook then you don’t need to sit and stir continuously. Just stir in regular interval to avoid sticking to the bottom of the pan.

Recipe

Moong dal – 1/2 cup

Milk – 3 cup

Sugar – 1/3 cup

Ghee or clarified butter – 1/4 cup

Cardamom powder – 1/4 teaspoon

Method

1. Rinse the moong dal till water runs clear. Soak dal or yellow lentil in enough water for 2 hours.

2. Heat milk in a wok or pan. Drain the water and add the moong dal in milk. When milk starts to rolling boil reduce the heat. You can add a small pinch of saffron in the milk. I don’t have while making it so I skipped. Saffron will give a lovely colour and flavour.

3. Cook on simmer till milk absorbed. Don’t forget to stir in regular interval. It will take about 1 hour to cook the dal completely on simmer.

4. When milk and dal about to dried up and dal become soft or fully cooked add sugar.

5. Sugar will release water so cook for 8 – 10 minutes more on low heat. Keep stirring. Now add ghee or clarified butter and mix well.

6. Stir continuously. Better to use nonstick pan but if you are using any other pan be careful to avoid sticking to the bottom and burning. When halwa dried up and you will get a nice aroma of fried moong dal add cardamom powder, mix and remove from heat. Garnish with shredded almond and pistachio.

7. Serve warm or room temperature. You can also make laddu or barfi with this mixture.

Notes

1. You can use any dry fruits of your choice.

2. You can increase the amount of ghee and milk if you want.

Participating in Shhhhh Cooking Secretly group after a long time. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Warm Dessert theme is suggested by Rafeeda AR who blog at Big Sweet Tooth. Rafeeda has a vast collection of wonderful recipes. I specially love her dessert recipes. I have bookmarked her Cookie cheesecake brownie bar to try soon. And this month my partner is my dear friend Preethi Prasad of Preethicuisine. I always love her authentic, healthy and innovative recipes. Among many other recipes I have to try her recently published Eggless orange cake soon. Preethi gave me ghee and moong dal and I gave her almond and cardamom to use in the recipe. I am sharing this delicious dal halwa using these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Ranga Aloor Pithe/Sweet Potato Dumplings


Ranga aloor pithe or sweet potato dumplings. A sankranti special delicacy from Bengali cuisine. Sugar syrup soaked and stuffud with mawa/dried or thickened milk, coconut and khajur gur or date palm jaggery dumplings taste heavenly.

As I mentioned in my last year Sankranti post that in Bengal different types of pithe, puli, paesh or rice kheer/pudding are usually made to celebrate Poush Parbon or Makar Sankranti. On sankranti our lunch is Bhuni khichuri or khichdi with different types of vegetable fry or bhaja, Dum aloo , beguni, papad, tomato chutney or Khejur aamsotto or date mango bar chutney and for dinner different types of pithe puli, paesh or kheer, malpua, green peas stuffed kachodi, aloor nonta or savoury pithe. A day to enjoy all the traditional dishes. Here are some recipes that you can try to celebrate Poush Parbon or Makar Sankranti. Click on the name below for recipe.

1. Til badam laddu

2. Moong dal fried and baked pithe

3. Baked dudh puli

4. Malpua

5. Nolen gur paesh or date palm jaggery kheer

6. Gokul pithe

7. Date palm jaggery and coconut barfi

8. Rice kheer

9. Narkol naru or coconut laddu

And not traditional as above recipes but absolutely delicious two innovative baked recipes with all the sankranti special ingredients.

1. Semolina or rawa cake

2. Date palm jaggery oats dry fruits cookies

Monday again and our this week’s 280 #Foodiemonday bloghop theme is Sankranti Special.

To make these ranga aloor pithe or sweet potato dumplings you need rice flour and maida or refined flour for binding with mashed sweet potatoes. You have to mash the sweet potatoes really well. Dough should be completely lump free. Some sweet potatoes have fiber. Discard the fiber if any. And we don’t need thick sugar syrup for this pithe. Make a stuffing with khoya or mawa/dried whole milk, khajur gur or date palm jaggery, dry fruits and coconut. Cook the mixture on low heat until dried up. Keep stirring to avoid sticking to the bottom. Add little cardamom powder and remove from heat. Let it cool down completely before stuffing.

I always use homemade mawa. Get the method to make mawa here.



Recipe


Sweet potato- 4

Rice flour- 3 tablespoon

Refined flour or maida- 1 tablespoon

Sugar- 1 cup

Water- 2 cup

Cardamom powder- 1 teaspoon

For Stuffing click here

Refined oil or ghee for deep frying


Method

1. First make the stuffing as we made for Moong dal bhaja pithe and keep aside.

2. For sugar syrup boil 2 cup water with 1 cup sugar till sugar completely dissolved. Let it boil on low heat for 5 – 6 minutes more. Add 1/2 teaspoon cardamom powder, mix and remove from heat. You can use half cup khajur gur or date palm jaggery and half cup sugar to make jaggery flavoured syrup.

3. Boil the sweet potatoes. Don’t make the potatoes mushy, boil till potatoes becomes tender. If you are using pressure cooker, cook for 2 whistle.

4. Peel the sweet potatoes when cool. Mash the potatoes well. Break all the lumps and make lump free dough. Discard the fiber if any.

5. Add rice flour, refined flour or maida and 1/2 teaspoon cardamom powder. Mix well and make a smooth dough.

6. Make equal size balls. I have made 13 – 14 balls. You can make small sized pithe if you want. Flatten the balls with your palm. Place one teaspoon stuffing in the middle.

7. You can use little more stuffing but be careful while sealing, stuffing should be remain inside. Seal the edges and give cylindrical shape.

8. You can also make round pithe just like gulab jamun if you want.

9. Heat sufficient oil in a pan or wok. Slide the stuffed pithe into the hot oil. Slide 3 – 4 pithe one by one. But don’t overcroud. Fry on low medium heat till pithe becomes golden brown.

10. Dip the fried pithe in warm sugar syrup. Let it soak in syrup for 30 – 40 minutes or until all the pithe soaked well and swelled.

11. Use a large vessel to soak the stuffed and fried pithe. Don’t place the pithe over each other. Serve warm or at room temperature.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Date Dry Fruits Modak / Sugar Free Modak

Happy Ganesh Chaturthi. May God bless you all 🙏 Celebrating 5th year blog anniversary. Thanks to all my readers for your love support and encouragement. 5 years with 500 posts, its possible because of you. Thanks a lot to everyone.

Oats date dry fruits modak. Not authentic but a super healthy sweet for health conscious people. Sugar free and low calorie delicious modak made with reduced skimmed milk, oats, dates and dry fruits. Sweetened with natural sweetener dates and raisins only. A healthy treat for kids and adults both.

You can make modak by using modak mould or shape with your hand or make barfi or fudge. I have made modak using modak mould. You can easily shape them into modak with your hands. And used my sandesh mould to shape remaining mixture.

Earlier shared three more modak recipes.

Stuffed chocolate modak

Quick dry fruit coconut modak

Gulkand stuffed chocolate modak

I have used gluten free oats to make these modak. Oats are among the healthiest grains on earth. Many studies have shown that the beta-glucan fiber in oats is effective at Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they’re high in fiber and protein compared to other grains. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. At the end of the day, oats are among the healthiest foods you can eat. To read more benefits of oats click here.

Earlier shared some oats recipes on this blog. Get the recipes here.

Modak sweetened with dates.

Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes. Source

According to experts, diabetics can also benefit from the high fiber content of dates. It is okay to eat 2-3 dates a day for diabetics so long as they exercise caution and maintain healthy eating habits overall. Source

So diabetic people can also enjoy these modak but in moderation. You may like some more recipes with dates on this blog. Click on the name below for recipe.

1. Sugar free carrot cake

2. Sugar free carrot bottle gourd fudge or barfi

3. Sugar free mawa nariyal peda

4. Sugar free sheer khurma or vermicelli pudding

5. Sugar free date sandesh

6. Sugar free mango coconut laddu

7. Date walnut fudge or barfi

8. Sugar free low calorie gajar halwa

9. Date walnut muffins

10. Vegan smoothie bowl

11. Date oats cookies

12. Watermelon date tulsi almond smoothie

Sending this post to 261 #Foodiemonday bloghop theme is Milky Way suggested by Swaty Malik who blog at Food Trails. Swaty suggested to share recipes with any form of milk. I am sharing a recipe with khoya/mawa or reduced milk. Swaty has a wonderful blog with many mouthwatering and healthy recipes. You will definitely love her Ganesh Chaturthi special recipes. And I also bookmarked her super healthy Oats jaggery laddu to try. Do visit her space for many more recipes.

I have used almond, cashew nuts and raisins but you can use any dry fruits of your choice. You can also stuff the modak with chopped dry fruits. If you want your modak more sweet add 5-6 dates and 2 tablespoon more raisins. We like mild sweetness so its perfectly sweet for me. Soak the dates and raisins in hot milk or boil with milk and you have to dry roast the oats and dry fruits only. Blend or grind everything and saute the mixture for few minutes. Let it cool down and shape them into modak, laddu or use any mould of your choice. Or you can spread the mixture on a greased plate when hot, level with a spatula, let it cool down and cut into your desired shape to make barfi or fudge. I have made some modak using modak mould and used my sandesh mould to shape remaining mixture.

Recipe

Rolled Oats – 1 cup

Almond – 1/4 cup

Cashew nuts – 2 tablespoon

Dates – 3/4 cup, pitted and chopped

Raisins – 2 tablespoon

Milk – 1/4 cup

Khoya/mawa or reduced milk – 3/4 cup

Desiccated coconut – 1/2 cup

Green cardamom – 3 – 4

Rose essence – 1/4 teaspoon

Method

1. In a pan heat 1/4 cup milk with pitted and chopped dates and raisins. When milk starts to boil switch off the heat and keep aside to cool down.

2. Dry roast the almond and cashew nuts for 2 – 3 minutes. Nuts shouldn’t be burned.

3. In a pan dry roast the oats till light brown. Transfer the roasted oats on a plate and let it cool down.

4. Take out the seeds of the cardamom. I have small sized cardamom so used 4. Add the seeds in boiled milk date raisin mixture. Don’t discard the peel. You can add these in tea for lovely flavour.

5. Grind roasted almonds and cashew nuts into a fine powder.

6. Grind roasted oats and keep aside.

7. Now blend milk soaked dates and raisins with cardamom seeds in your mixer grinder or food processor. Add khoya/mawa or reduced milk. I have used homemade khoya or mawa. Get the recipe here. Add 2-3 tablespoon milk for easy blending. Blend everything well till smooth.

8. Heat a heavy bottom or nonstick pan. Add blended milk mixed date, raisins, cardamom seeds and desiccated coconut. Saute for 2 minutes. You can also grind or blend the desiccated coconut with dates, I didn’t.

9. Add ground oats, almonds and cashew nuts. Mix well. Keep stirring. Cook till mixture comes together and becomes like a dough. Remove from heat and let it cool down.

10. Mash the mixture well to make smooth. Make balls and shape them using modak moulds or shape with your hands. Or you can make laddu or use any moulds. Or spread the mixture on a greased plate when hot. Level with a spatula or spoon and cut into your desired shape when cool to make barfi or fudge. I have made some modak and shaped remaining dough with my sandesh mould.

11. Sprinkle desiccated coconut over the modak. This step is optional. Your delicious nutritious and aromatic modak is ready to serve.

Stay happy stay healthy stay safe!

Notes

1. If you want your modak more sweet use 5-6 dates and 2 tablespoon more raisins.

2. You can stuff the modak with chopped dry fruits.

3. Pistachio or any dry fruits can be used with almond, raisins and cashew nuts.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mango Raisin Overnight Oats With Chai Masala Extract And Mixed Seeds

Mango raisin overnight oats with chai masala and mixed seeds. A completely no cook, healthy, filling, aromatic, creamy and absolutely delicious recipe for breakfast. Overnight oat is a great breakfast option specially in summer. Enjoy the creamy delicious oats as a dessert with any flavour, fruits, dry fruits and seeds of your choice. Just mix everything in a mason jar, bowl or glass and place in refrigerator at night. Top with some more chopped fruits, dry fruits and seeds and serve chilled. Your delightful breakfast in the morning is ready.

I have used roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use chopped apple, strawberry, banana or any fruits of your choice but now mango season is about to end in India so I am using it in my overnight oats and other dishes. And I got chai masala extract as a gift hamper from Spice Drop. I loved the aroma so added 2 drops in the oats while soaking.

You can get two more overnight oats recipes on this blog.

1. Mango pomegranate overnight oats parfait

2. Vegan coconut dry fruits overnight oats

And some recipes with my most favourite fruit mango.

1. Mango salsa with pickled Jalapeno

2. Hazelnut honey chocolate mango smoothie

3. Black rice pudding and mango parfait

4. Mango walnut chocochip muffins

5. Vegan mango pineapple smoothie

6. Sugar free mango coconut laddu

7. Mango rasgulla

8. Mango steamed sandesh

9. Vegan mango peach pear smoothie

10. Mango pomegranate and tender coconut salsa

11. Mango litchi fudge or barfi

12. Eggless no bake mango cheesecake

13. Mango cottage cheese smoothie

14. Mango kalakand

15. Mango sandesh

16. Mango banana smoothie

17. Eggless mango mug cake

18. Mango coconut flaxseed smoothie

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter O and my star ingredient is super food oats.

And today is Monday and this week’s 259 #Foodiemonday bloghop theme is Fruity Bites suggested by Archana who blog at Mad Scientist Kitchen. You can get variety of mouthwatering Goan recipes and many traditional, healthy and innovative recipes on her blog. I am planning to try her Japanese milk bread to try. Loved the pillow soft texture and different shapes. Looks really amazing. And also want to try Icecream loaf cake and many more. List is too long. Do visit her space for the recipes.

Now coming to this overnight oats recipe. I have used rolled oats and skimmed milk. You can use full fat milk. Or to make vegan use any plant based milk like almond milk, coconut milk, soy milk etc. Chai masala extract will give a lovely aroma but if you don’t have it then you can use vanilla essence, cinnamon powder, cardamom powder, chocolate or any flavour of your choice. You can also use any dry fruits, choco chips or anything according to your taste and availability. Instead of honey you can use maple syrup, stevia or any sweetener. Or skip any sweetener and add finely chopped dates. If you don’t have mango, use strawberry, banana, apple or any fruit of your choice. You can also use any roasted seeds, chia seeds etc. Use whatever you have or you like. Raisins and mango will give enough sweetness so you don’t need to add much sweetener in your overnight oats.

Recipe

Oats – 1/3 cup

Milk – 1/3 cup

Chai masala extract – 1 – 2 drop

Honey – 2 teaspoon or to taste

Mango – 1, peeled and chopped

Raisins – 3 teaspoon

Dry roasted mixed seeds – 1 tablespoon ( mixture of sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds)

Pistachios to garnish, optional

Method

1. In a mason jar or bowl mix oats, honey, raisins, roasted mixed seeds and chai masala extract. First add 1 drop extract taste and add 1 drop more if require. I have used 2 drops.

2. You can also add chopped mango. I have added as topping in the morning. Keep the mixture in refrigerator for overnight or 3 – 4 hours. Best to soak overnight. See notes for more options.

3. Next day take out the soaked oats. Top with chopped mango, some roasted seeds, raisins and pistachios if using. Serve chilled.

4. Or take a jar or glass. Make layer of soaked oats, place some chopped mango over it. Pour remaining soaked oats and top with chopped mango, mixed seeds, raisins and pistachios. Serve delicious overnight oats parfait as a breakfast or dessert.

5. Enjoy your creamy, aromatic, healthy and delicious breakfast.

Notes

1. You can use vanilla, chocolate, cinnamon or any flavour of your choice instead of chai masala.

2. Strawberry banana, apple or any fruit can be used instead of mango.

3. Any dry fruits and chia seeds or any seeds can be used with raisins and mixed seeds.

4. You can also add 1-2 tablespoon chopped fresh coconut while soaking the oats.

4. You can also use almond milk, coconut milk or any plant based milk instead of dairy milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Whole Wheat Bournvita Cake/ No Butter Cake/ Jaggery Cake/ Eggless Cake

Oats whole wheat Bournvita cake with jaggery. No sugar no butter no APF yet super soft moist healthy and delicious cake. You don’t need any exotic ingredient to make this cake. All the ingredients are easily available in every home. Only 1/4 cup Bournvita has some sugar. A very healthy treat for kids.

Super food oats, whole wheat flour, jaggery and Bournvita made this cake absolutely delicious. To make this cake gluten free you can use any gluten free flour instead of whole wheat flour. And to make vegan coconut milk, soy milk, almond milk or any plant based milk can be used instead of dairy milk. I have used very little baking powder and soda in the cake. Only half teaspoon each. And used a 18 CM cake tin. Its little larger for the batter. For well rise cake use smaller cake tin or make the ingredients double.

You can get some more jaggery and sugar free cakes and muffins recipe on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Gluten free vegan fruit cake

3. Semolina or rawa cake

4. Ginger cake

5. Date walnut muffins

6. Sugar free carrot cake

Made a cake after a long time. Its my contribution to our #250 Foodiemonday bloghop theme. We are celebrating 250th bloghop so theme for this week is Celebrate With Cake.

Wanted to make a simple but healthy and sugar free cake. I don’t have dates or stevia in my pantry so used jaggery powder. And I had little Bournvita so finished it and enjoyed the taste. Cake was super soft moist and yummy. You can make it with only all purpose flour or maida or any flour of your choice. You can also use dry fruits or choco chips in the batter or sprinkle above the cake. I have used 1/2 cup oil for a moist cake but if you want to use less oil add 1/3 cup oil and increase the milk. Add 2 tablespoon more milk for a smooth pouring batter.

Recipe

Whole wheat flour or atta – 1 cup

Oats – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Bournvita – 1/4 cup

Warm milk – 1 cup

Vinegar – 1 tablespoon

Jaggery powder – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Preheat the oven at 180°. Grease a baking tin and dust with little flour or line with parchment paper.

2. Grind the oats into fine powder.

3. Mix vinegar in lukewarm milk.

4. In a bowl mix whole wheat flour, ground oats, baking powder and soda.

5. In a large bowl whisk vinegar mix milk, jaggery powder and Bournvita. Add oil and whisk well till everything combine well. Add vanilla and whisk again.

6. Now add all the dry ingredients. Mix everything well to make a smooth lump free batter. Don’t over beat. For more option see notes.

7. Pour the batter in greased and flour dusted or lined baking pan.

8. Bake in preheated oven at 180° for 30 to 40 minutes. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle of the cake. If its comes out clean your cake is ready. And if not, bake for a few minutes more. Mine took 45 minutes.

9. Let the cake cool down completely on a cooling rack before slicing. Serve with milk to the kids or enjoy the healthy and delicious cake to satisfy your sweet cravings.

Notes

1. Any gluten free flour can be used instead of whole wheat flour or atta.

2. You can also make this cake with only all purpose flour/maida if you want.

3. Almond milk, soy milk, coconut milk or any plant based milk can be used instead of milk.

4. You can use butter instead of oil.

5. If you want to use less oil use 1/3 cup oil and increase the amount of milk. Add 2 tablespoon milk more to make smooth and pouring batter.

6. You can add dry fruits or choco chips in the batter or sprinkle choco chips over the cake.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mint Rasgulla

Mint rasgulla or mint ( pudina) flavoured rasgulla. A very refreshing spongy soft mint flavored rasgulla. Serve chilled or room temperature, taste is absolutely divine.

You don’t need to buy rasgulla from sweet shop. You can make it easily at home. To make perfect rasgulla read all the tips and tricks here.

Just remember milk should be cow milk. And while making paneer be careful. Drain the water and wash the paneer immediately to stop further cooking to get soft paneer. And next step is kneading the paneer. Mash the paneer with your finger tips and heel of your palm till paneer becomes smooth and your palm become greasy. For mint flavoured rasgulla I have added some mint leaves in the sugar syrup. And I love these mint rasgulla so made many times. Sometimes used dried mint leaves powder in the paneer while mashing. And sometimes added some fresh mint leaves in milk while making paneer. You can make the rasgulla following any of these method.

You can get some more different flavoured rasgulla on this blog. Click on the name below for recipe.

1. Rasgulla

2. Watermelon rasgulla

3. Mango rasgulla

4. Orange rasgulla

5. Chilli rasgulla

And some more recipes you can make with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer or pudding

4. Rasgulla cupcakes

Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is Cool Dessert suggested by Vanitha Bhat who blog at Curry And Vanilla. Do visit her space for many wonderful recipes.

Here are some more cool dessert recipes from my blogger friends.

Mango panna cotta by Jayashree

Carrot kheer by Preethi

Mango phirni with almond by Vanitha

Basundi by Narmadha


Mango pineapple sorbet by Sasmita

Recipe is very simple. Make the rasgulla like you make normal rasgulla just add some mint leaves in the sugar syrup and also add some mint leaves in the milk while making. Or add 1 teaspoon dried and powdered mint leaves. Taste will be great in both ways.

Recipe

Cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Mint leaves – 2 – 3 tablespoon

Or

Dried mint powder – 1 teaspoon

For syrup

Sugar – 1 cup

Water – 4 cup

Mint leaves – 1/4 cup

Method

For making perfect rasgulla please read all the tips and tricks here.

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan with some mint leaves if using.

If you want to use dried mint leaves powder skip this step. When it starts to rolling boil remove from heat. Add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.

7. Take out the cottage cheese or paneer on a large plate. Discard the mint leaves if used. Or if you are using mint leaves powder and 1 teaspoon in the paneer. To make mint leaves powder clean and rinse the mint leaves. Drain the water well. Let the leaves dry in shade on a paper towel for 2 – 3 days or until leaves dried up completely. Crush the dried leaves with your palm or grind in mixer grinder. Store in airtight container in refrigerator.

8. Mash the paneer with your finger tips and heel of your palm. Mash till your palm becomes greasy and paneer becomes smooth.

9. Make small balls. These will become double. You can make 7 to 9 rasgulla out of this cottage cheese depends on the size.

10. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

11. Make round ball using your both palm. Make all the balls.

12. In a large and broad pan heat 1 cup sugar, 4 cup water and 1/4 cup mint leaves.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down. Don’t open the lid before 2 – 3 hours, your rasgulla may shrink.

16. You can keep these in refrigerator for 5 – 6 days. Serve chilled or at room temperature

Notes

1. Always use cow milk to make rasgulla.

2. Don’t remove the lid when hot let it cool down completely before removing the lid.

3. Read the tips and tricks carefully before making rasgulla first time. You will get perfect spongy rasgulla.

4. Drain the paneer well to avoid breaking the rasgulla in syrup.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

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Buckwheat Waterchestnut And Banana Halwa

Buckwheat or kuttu atta,Waterchestnut or singhara atta/flour and banana halwa.
Gluten free, delicious and healthy dessert. This hot halwa is perfect for this cold weather. And its also a tasty and filling fasting recipe.
Nutritious buckwheat flour, low calorie Waterchestnut flour, banana, jaggery and little ghee or clarified butter made this halwa super yummy. You can add 1-2 tablespoon ghee or clarified butter more if you wish. I have used 1 ripe banana but you can use 2 bananas if you want.

Buckwheat is gluten-free, a good source of fiber, and rich in minerals and various plant compounds, especially rutin.
As a result, buckwheat consumption is linked to several health benefits, including improved blood sugar control and heart health.

Water chestnuts are aquatic vegetables that are nutritious and delicious.
They are a great source of antioxidants and other compounds that may help prevent diseases linked with age, such as heart disease and cancer.
Water chestnuts are also highly versatile and can be added to a variety of dishes.
Try adding water chestnuts to your diet today to reap their health benefits.

Bananas are a popular fruit that happens to provide numerous health benefits.
Among other things, they may boost digestive and heart health due to their fiber and antioxidant content.
They may even aid weight loss, as they’re relatively low-calorie and nutrient-dense.
Ripe bananas are a great way to satisfy your sweet tooth. What’s more, both yellow and green bananas can keep you healthy and feeling full.
Source

Jaggery or gur has immense health benefits.
Here are 15 jaggery benefits everyone should know –

1. Prevents constipation: Jaggery activates the digestive enzymes in the body, stimulates bowel movements and thus helps prevent and relieve constipation.

2. Detoxes the liver: Jaggery is a natural body cleanser, further reducing the workload of the liver.

3. Treats flu-like symptoms: Fight symptoms of a cold and cough with the help of gur. All you need to do is mix it with warm water and drink up, or even add it in your tea instead of sugar to reap the benefits.

4. Blood purifier: One of the most well-known benefits of jaggery is its ability to purify the blood.

5. Boosts immunity: Jaggery is loaded with antioxidants and minerals such as zinc and selenium, which in turn help prevent free-radical damage and also boost resistance against infections. Jaggery also helps increase the total count of haemoglobin in the blood.

6. Cleanses the body: Jaggery is one of the best natural cleansing agents for the body, hence it is advised to eat jaggery to remove unwanted particles from the body.

7. Eases menstrual pain: Jaggery, due to its richness in many essential nutrients, is an effective natural treatment for menstrual problems, especially providing relief from cramps.

8. Prevents anaemia: Jaggery is rich in iron and folate which help prevent anaemia by ensuring that a normal level of red blood cells is maintained.

9. Boosts intestinal health: Jaggery also boosts intestinal strength due to its high magnesium content.

10. Cools the stomach: Jaggery helps in maintaining normal body temperature which helps in keeping your stomach cool.

11. Controls blood pressure: Jaggery contains potassium and sodium, which play an important role in the maintenance of acid levels in the body.

13. Relieves joint pain: “If you suffer from aches and pains in your joints, eating jaggery can provide you with much-needed relief”, says Dr. Manoj K. Ahuja, Sukhda Hospital.

14. Weight loss: “Jaggery is surprisingly effective as an aid for weight loss. This is because jaggery is a rich source of potassium, which is a mineral that helps in the balance of electrolytes as well as building muscles and boosting metabolism.

15. Good source of energy: While sugar is a simple carbohydrate that gets absorbed in the bloodstream instantly and gives instant energy, jaggery is a complex carbohydrate that gives energy to the body gradually and for a longer time.
To read more about health benefits of jaggery click here.

Ghee contains good amount of healthy fats, vitamin A, E and D. Although, many of us think that the high content of fat in ghee is bad for health but, if you don’t know this, fat is something which is one of the major nutrients that is required by our body to function properly. Ghee is full of omega-3 fatty acids, which are good fats and are essential for improving the brain and heart health. It also provides a lot of energy to the body. So, overall, we can say that ghee is quite nutritious and healthy.
Source

Monday again and this week’s 226 #Foodiemonday bloghop theme is Grandma’s remedies suggested by Narmadha who blog at Nams Corner.
Do visit her space for many wonderful recipes. I have already bookmarked her No bake biscuit nuts cake recipe. I will try it soon.

As a remedy earlier I have shared Turmeric shot with tulsi or holy basil
And Golden smoothie with turmeric and aloe vera.
There are so many other remedies like tulsi and honey. My mom used to make it daily for my daughter. Juice of tulsi or holy basil and honey protect the kids from cold.

Eating a small piece of raw turmeric with jaggery in the morning boost immune system and prevent from seasonal diseases.

Half teaspoon juice of small leaves of harsingar or night jasmine mixed with honey is a very good remedy for kid’s stomach worms. Honey will reduce the bitterness of leaves.
Harsingar leaves also have anti-arthritic properties. Boil the leaves of harsingar or night jasmine in water and strain. This water will reduce the pain and inflammation.

List is so long. This time not like remedy but sharing a nutritious dessert. Weather is too cold and this hot halwa will give some comfort and also soothe a sore throat.

Recipe

Buckwheat flour or kuttu atta – 1/4 cup

Waterchestnut flour or singhara atta – 1/4 cup

Jaggery – 1/3 cup, grated or powdered

Ripe banana – 1

Ghee or clarified butter – 2 tablespoon

Water – 1 cup

Cashew nuts – 1 tablespoon, sliced

Almond – 1 tablespoon sliced

Raisins – 1 tablespoon

Cardamom powder – 1/2 teaspoon

Pistachios to sprinkle

Method

1. Peel and mash the banana and keep aside. You can use 1 more banana if you like.

2. Heat ghee in a heavy bottomed pan or nonstick pan.

3. Add buckwheat and Waterchestnut flour. Fry on low heat until flour starts to change it’s colour. It becomes light brown and you will get a lovely aroma.

4. Add sliced cashews, almonds and raisins. Fry for a minute.

5. Add mashed banana and mixed well. Saute for a minute. Keep the heat low. Flour shouldn’t be burn.

6. Now add jaggery and water. Mix well. Break the lumps with spatula. Increase the heat and keep stirring. Cook until the mixture dried up and comes together.

7. Add cardamom powder, mix and remove from heat. You can drizzle little ghee at the end. I didn’t.

8. If you want to keep it little runny add 1/4 cup water and little more jaggery powder.

9. Garnish with sliced cashews, almonds and pistachios.
Serve hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gol Papdi Or Gur Papdi/Sukhdi

Gol papdi or gur papdi or sukhdi.
A delicious, flavorful and very easy to make barfi from Gujarati cuisine. You need only 3 main ingredients. Whole wheat flour, ghee and jaggery. A perfect winter delicacy.

You have to fry the flour with ghee carefully. Flame should be low and fry till the flour becomes golden brown. It will take 12 – 15 minutes. After removing from heat mix everything and set on a greased plate to set. Easy isn’t it ☺️

Garnishing is optional, it will also taste great without garnish. But I like to sprinkle some sliced almonds for extra crunch. You can also add sliced almonds, cashews or pistachios in flour.
You may like some more barfi recipes on this blog.

1. Chocolate cardamom fudge

2. Moong dal barfi

3. Mango litchi fudge or barfi

4. Chocolate barfi or fudge

5. Coconut barfi or fudge

6. Date palm jaggery and coconut barfi

7. Date walnut fudge or barfi

8. Sugar free carrot bottle gourd fudge or barfi

9. Apple coconut fudge or barfi

Sending this post to Facebook group recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Sandhya Ramakrishnan who blog at My cooking journey.
Do visit her space for many tempting recipes she shared.

This month we have to choose a dessert recipe from our partner’s blog. While searching for a dessert on Sandhya’s blog loved this Gol papdi recipe. Immediately decided to make this easy and delicious looking wheat barfi or gol papdi.

Recipe

Whole wheat flour or atta – 1/2 cup

Powdered or grated jaggery – 1/3 cup

Ghee / clarified butter – 4 tablespoon

Cardamom powder – 1/4 tsp

Nutmeg or jaefal powder – a pinch, optional

Almond and pistachio slices to garnish

Method

1. Grease a plate with ghee and keep aside.

2. Heat ghee or clarified butter in a pan. Add whole wheat flour or atta. Fry on low heat till flour becomes golden brown. Stir constantly. It will take 12-15 minutes.

3. When the flour becomes golden brown remove from heat. Add cardamom powder and nutmeg powder. You can also add sliced almonds, cashews or pistachios in the flour. I didn’t. Mix well.

4. Now add the jaggery. Use grated jaggery or fine powder.

5. Mix and immediatly pour the mixture into the greased plate. Press with a spatula and spread the mixture evenly.

6. Sprinkle almond and pistachio slices.
Cut into square or diamond shape when still warm.

7. Let it cool down. Serve immediately or store in a airtight container for later use.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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