Category Archives: Gujarati recipe

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla

Sandwich Dhokla | Double Layered Dhokla | सैंडविच ढोकला | Gujarati Instant Sandwich Dhokla

Layers of spicy chutney, sandwiched within layers of dhokla make a sumptuous snack. Have this soft and puffy Sandwich dhokla oozing with flavors anytime. Making it is really easy and it is a fuss free recipe that wouldn’t take much of your time.

Here is a step by step recipe with picture to make Sandwich dhokla. I am sure you with your friends and family will enjoy every bite of it.

Direction :

Getting Ready :

Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.

sandwich dhokla

Take a thali and grease it with a little oil.

sandwich dhoklaMaking:

Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.

sandwich dhokla
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add 3/4 tsp eno fruit salt to one bowl of the batter.

sandwich dhokla
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.

sandwich dhokla

Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.

sandwich dhokla
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.

sandwich dhokla
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.

sandwich dhokla
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.

sandwich dhokla
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.

sandwich dhokla
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.

sandwich dhokla
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.

sandwich dhokla
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.

sandwich dhoklaServing:

Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

sandwich dhoklaSuggestion:

  • You can take green coriander, sesame seeds. If you take sesame seeds, add it while you prepare the tempering.
  • You can also make it from semolina or from dal batter.

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla sandwich-dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1.5 cup (150 gms)
  • Whisked Curd - 1 cup
  • Green Coriander chutney - ½ cup
  • Oil - 2 to 3 tbsp
  • Fresh Coconut - 2 to 3 tbsp (grated)
  • Black Mustard - ½ tsp
  • Curry leaves - 10 to 12
  • Sugar - 2 tsp
  • Salt - ¾ tsp or to taste
  • Green chili - 2 (finely chopped)
Instructions
  1. Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
  2. Take a thali and grease it with a little oil.
  3. Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
  4. After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add ¾ tsp eno fruit salt to one bowl of the batter.
  5. Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
  6. Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
  7. Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
  8. After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
  9. After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
  10. Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
  11. After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
  12. To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
  13. For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
  14. Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

 

Doodhi Muthia – Lauki Muthia recipe – Steamed Bottle Gourd Muthiya

Doodhi Muthia – Lauki Muthia recipe – Steamed Bottle Gourd Muthiya

Doodhi muthia is a traditional gujarati snack you surely wouldn’t want to give up. This recipe of Lauki muthia is prepared with very less oil and is prepared by steaming. You can serve this to guests as snack or as an appetizers at any get together. I am sure your guests will be delighted to have it.

Here is a quick and easy recipe with step by step pictures to prepare Steamed bottle gourd muthia . You can serve these delectable muthia with green coriander chutney, dahi chutney or any other chutney as per your taste and add charm to your snack time.

Direction:

Getting ready:

Rinse the bottle gourd thoroughly with water, allow it to dry out completely. Discard its stalk and peel off its skin. Now grate the bottle gourd and place it in a bowl. 

doodhi muthia

Making:

To make the Muthia first of all, knead the dough. For that take a mixing bowl and add wheat flour 1. 5 cup 1/2  cup semolina, 1/2  cup chickpea flour,1.5 cup grated bottle gourd, 3/4   tsp salt to taste, 1/4  tsp turmeric powder, 1 pinch asafoetida, 2 finely chopped green chilies, 1/2  inch ginger piece (grated) or 1/2  tsp ginger paste.

doodhi muthia

 Also add 1 tbsp finely chopped green coriander, followed by 1/2  tsp cumin seeds, less than 1/4  tsp baking soda, 2 tsp oil and knead dough for making muthia. There is no need to add extra water for kneading the dough as we will use the gourd juice for kneading the dough. Add 1 tsp lemon juice or ½ lemon’s juice to the dough. Knead a soft dough for the muthia.

doodhi muthia

To steam the muthia take a vessel where you can place the sieve over it and then cover it.You can also use proper steamer for making the muthia. Grease the sieve with some oil to prevent muthia from sticking over it.

doodhi muthia

Grease your hands with some oil as well and make muthia. Make a 2 to 3 inch long log with 1 inch diameter like this.Place the rolled muthia over a sieve. Likewise prepare muthia from rest of the dough as well. Keep the muthia at some distance from one another as they will become puffy.

doodhi muthia

Pour 3 cups of water in a vessel and cover it and let it simmer. Water has started boiling and steam is formed, now place the sieve over the vessel for steaming the muthia. Now steam the muthia for 20 to 25 minutes. Cover the muthia and check later. After 20 minutes, check the muthia.

doodhi muthia

The Muthia are puffed up. To check if they are ready insert a knife inside the muthia and see if comes out clean. If not ready cook them for more 2 to 3 minutes. Muthias are ready, Turn off the flame and place the sieve over a net stand. Now let the muthia cool down.

doodhi muthia

Once the Muthias cool down cut them in ½ inch chunks. Similarly cut all the steamed muthia. Then to fry the muthias heat a pan with 2 tbsp oil.Let the oil heat sufficiently. When the oil is hot, splutter ½ tsp cumin seeds, ½ tsp red mustard seeds or mustard seeds. Reduce the flame to minimum to prevent them from browning. Now add 1 tsp sesame seeds to the pan. Saute them for a while.

doodhi muthia Drop the Muthias in the pan. Also add some green coriander and mix everything really well so that the muthia are coated well with the masala. Flip the sides of muthia and cook until they turn little crispy. Muthia have now turned crispy and are now ready, turn off the flame.

doodhi muthia

Serving:

Lip smacking and super yummy muthia are ready to serve. Garnish with some green coriander leaves. Serve these delectable muthia with green coriander chutney, dahi chutney or any other chutney as per your taste.

doodhi muthia

Suggestion:

  • While kneading dough for muthia, after mixing lauki to the flour if you feel that the dough is little stiff then add some water to it.
  • If you feel that the dough is getting too runny as it depends on the quantity of the bottle gourd you added then you can add some more dry flour to it.
  • The consistency of dough should be such that you can easily shape it.

Doodhi Muthia - Lauki Muthia recipe - Steamed Bottle Gourd Muthiyadoodhi muthia
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bottle gourd- 1.5 cup (300 gms ) ( grated )
  • Wheat flour- ½ cup ( 75 gms)
  • Semolina – ½ cup ( 75 gms)
  • Chickpea flour – ½ cup ( 50 gms)
  • Oil – 2 to 3 tbsp
  • Coriander Leaves – 2 to 3 tbsp ( finely chopped)
  • Lemon – 1
  • Asafoetida – 1 pinch
  • Turmeric Powder- ¼ tsp
  • Baking Soda – Less than ¼ tsp
  • Salt – ¾ tsp ( or to taste )
  • Green Chillies – 2 to 3 ( finely chopped)
  • Ginger – ½ inch piece (finely chopped)
  • Cumin seeds- 1 tsp
  • Sesame seeds- 1 tsp
  • Mustard Seeds- ½ tsp
Instructions
  1. Rinse the bottle gourd thoroughly with water, allow it to dry out completely. Discard its stalk and peel off its skin. Now grate the bottle gourd and place it in a bowl.
  2. To make the Muthia first of all, knead the dough. For that take a mixing bowl and add wheat flour 1. 5 cup ½ cup semolina, ½ cup chickpea flour,1.5 cup grated bottlegourd, ¾ tsp salt to taste, ¼ tsp turmeric powder, 1 pinch asafoetida, 2 finely chopped green chilies, ½ inch ginger piece (grated) or ½ tsp ginger paste.
  3. Also add 1 tbsp finely chopped green coriander, followed by ½ tsp cumin seeds, less than ¼ tsp baking soda, 2 tsp oil and knead dough for making muthia. There is no need to add extra water for kneading the dough as we will use the gourd juice for kneading the dough. Add 1 tsp lemon juice or ½ lemon’s juice to the dough. Knead a soft dough for the muthia.
  4. To steam the muthia take a vessel where you can place the sieve over it and then cover it.You can also use proper steamer for making the muthia. Grease the sieve with some oil to prevent muthia from sticking over it.
  5. Grease your hands with some oil as well and make muthia. Make a 2 to 3 inch long log with 1 inch diameter like this.Place the rolled muthia over a sieve. Likewise prepare muthia from rest of the dough as well. Keep the muthia at some distance from one another as they will become puffy.
  6. Pour 3 cups of water in a vessel and cover it and let it simmer. Water has started boiling and steam is formed, now place the sieve over the vessel for steaming the muthia. Now steam the muthia for 20 to 25 minutes. Cover the muthia and check later. After 20 minutes, check the muthia.
  7. The Muthia are puffed up. To check if they are ready insert a knife inside the muthia and see if comes out clean. If not ready cook them for more 2 to 3 minutes. Muthias are ready, Turn off the flame and place the sieve over a net stand. Now let the muthia cool down.
  8. Once the Muthias cool down cut them in ½ inch chunks. Similarly cut all the steamed muthia. Then to fry the muthias heat a pan with 2 tbsp oil.Let the oil heat sufficiently.
  9. When the oil is hot, splutter ½ tsp cumin seeds, ½ tsp red mustard seeds or mustard seeds.
  10. Reduce the flame to minimum to prevent them from browning. Now add 1 tsp sesame seeds to the pan. Saute them for a while.
  11. Drop the Muthias in the pan. Also add some green coriander and mix everything really well so that the muthia are coated well with the masala. Flip the sides of muthia and cook until they turn little crispy. Muthia have now turned crispy and are now ready, turn off the flame.
  12. Lip smacking and super yummy muthia are ready to serve. Garnish with some green coriander leaves. Serve these delectable muthia with green coriander chutney, dahi chutney or any other chutney as per your taste.

 

Dabeli recipe, Kutchi dabeli – Kachchhi dabeli – Dabeli Masala Recipes

Dabeli recipe, Kutchi dabeli – Kachchhi dabeli – Dabeli Masala Recipes

Dabeli is an authentic Gujarati street food. This flavorful snack is made of ingredients like potatoes, coriander , toatoes , pomegranate seeds stuffed inside a pav bread. This lip smacking snack Dabeli is a favorite snack for kids as well as adults.

Here is an easy step by step recipe with instructions to make instant Dabeli and bring in the taste of Gujarat at your home. Serve this delectable and mouth-watering dabeli and add more fun to your snack time . Enjoy

Directions

Getting ready:

Heat a pan and put coriander seeds, cumin seeds, cinnamon stick, cloves, black peppercorns and dry red chilly in it. Dry roast the spices for a while then turn off the flame and allow the masala to cool down a bit. Afterward, put them in mixer jar and grind them into coarse powder. Dabeli masala is ready, transfer it to a bowl.

Dabeli masala recipeMaking:

Pour 1 tbsp of butter and 1 tbsp of oil into the hot pan. When they get heated, add asafoetida and cumin seeds to it. As the cumin seeds crackles, add turmeric powder, green chilly and ginger in the pan. Saute the masala for a while then add tomato in the masala. Mix everything really well and cook until the tomato gets mashed completely.

Dabeli masala recipe

Later, crumble the potatoes and add it to the masala along with salt, 1.5 tsp dabeli masala and green coriander. Mix all the ingredients properly and roast them for a minute. Dabeli stuffing is now ready, turn off the flame and transfer it to a bowl.

Dabeli masala recipe

Now take a pav bread and cut it from between so that the other end remains joined. Apply some butter on top and bottom of pav bread, place it on the hot pan and roast it for a while.

Dabeli masala recipeServing:

Open the roasted pav bread and apply sweet chutney on one side and green coriander chutney on another side. Then put a tsp of potato stuffing in the pav bread. You can apply red tomato chutney instead of green coriander chutney.

Dabeli masala recipe

Put some pomegranate into the pav bread followed by sev, masala peanuts and green coriander. Place it on a plate and similarly prepare few more dabeli. Serve this delectable and mouth-watering dabeli.

Dabeli masala recipe

Dabeli recipe, Kutchi dabeli - Kachchhi dabeli - Dabeli Masala Recipes
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Cinnamon stick – 1
  • Cloves – 2
  • Black peppercorns – 4
  • Dry red chilly – 1
  • Potatoes – 3 (boiled & peeled)
  • Tomato – 1 (finely chopped)
  • Green coriander – 1 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Green chilly – 1 (finely chopped)
  • Ginger baton – 1 inch (grated)
  • Salt - ½ tsp or to taste
  • Turmeric powder - ¼ tsp
  • Butter – 1 tbsp
  • Oil – 1 tbsp
  • Pomegranate - ½ cup
  • Green coriander chutney - ½ cup
  • Sev - ½ cup
  • Green coriander - ½ cup (finely chopped)
  • Sweet chutney - ½ cup
  • Sing/masala peanuts - ½ cup
  • Butter – 1 tbsp
  • Pav breads – 6 to 8
Instructions
  1. Heat a pan and put coriander seeds, cumin seeds, cinnamon stick, cloves, black peppercorns and dry red chilly in it. Dry roast the spices for a while then turn off the flame and allow the masala to cool down a bit. Afterward, put them in mixer jar and grind them into coarse powder. Dabeli masala is ready, transfer it to a bowl.
  2. Pour 1 tbsp of butter and 1 tbsp of oil into the hot pan. When they get heated, add asafoetida and cumin seeds to it. As the cumin seeds crackles, add turmeric powder, green chilly and ginger in the pan. Saute the masala for a while then add tomato in the masala. Mix everything really well and cook until the tomato gets mashed completely.
  3. Later, crumble the potatoes and add it to the masala along with salt, 1.5 tsp dabeli masala and green coriander. Mix all the ingredients properly and roast them for a minute. Dabeli stuffing is now ready, turn off the flame and transfer it to a bowl.
  4. Now take a pav bread and cut it from between so that the other end remains joined. Apply some butter on top and bottom of pav bread, place it on the hot pan and roast it for a while.
  5. Open the roasted pav bread and apply sweet chutney on one side and green coriander chutney on another side. Then put a tsp of potato stuffing in the pav bread. You can apply red tomato chutney instead of green coriander chutney.
  6. Put some pomegranate into the pav bread followed by sev, masala peanuts and green coriander. Place it on a plate and similarly prepare few more dabeli. Serve this delectable and mouth-watering dabeli.

 

Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet corn dhokla is prepared by adding sweet corn cream into the curd-semolina mixture along with salt and ginger. It tastes super scrumptious. This soft and spongy dhokla can be served as a snack or breakfast along with green coriander chutney and chilly sauce.

Sweet corns are loaded of nutrients and sometime it becomes difficult to feed healthy foods to kids. Here is the best way to fulfill the daily intake of nutrients of such kids. Sweet corn dhokla is very easy to make and it’s finger-licking taste will make your kids to ask for more and more. So, try out making sweet corn dhokla with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash  sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.

Instant corn dhokla

Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.

Instant corn dhokla
Cut the green chilies lengthwise with a knife and place them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.

Instant corn dhoklaMaking:

Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.

Instant corn dhokla

5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.

Instant corn dhokla

5 minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.

Instant corn dhokla

In the end, add eno fruit salt into the batter and mix it really well. Don’t whisk the batter too much. Transfer the dhokla batter on the greased plate.

Instant corn dhokla
Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.

Instant corn dhokla

20 minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.

Instant corn dhokla

Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.

Instant corn dhokla
For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.

Instant corn dhoklaServing:
Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

Instant corn dhoklaSuggestion

  • You can take 1 cup of sweet corn kernels instead of sweet corns. Prepare its paste in mixer grinder and then add it into the semolina-curd mixture.

Sweet Corn Dhokla recipe | Sweet Corn Dhokla - Instant Corn Dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corns – 2
  • Semolina – 1 cup
  • Curd – 1 cup (whisked)
  • Oil – 2-3 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Curry leaves – 10-12
  • Lemon – 1
  • Green chilies – 2
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Salt - ¾ tsp
  • Red mustard seeds – 1 tsp
  • Eno fruit salt - ¾ tsp
Instructions
  1. Wash the sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.
  2. Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.
  3. Cut the green chilies lengthwise with a knife and plate them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.
  4. Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.
  5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.
  6. minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.
  7. In the end, add eno fruit salt into the batter and mix it really well. Don't whisk the batter too much. Transfer the dhokla batter on the greased plate.
  8. Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.
  9. minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.
  10. Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.
  11. For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.
  12. Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

 

Microwave Khandvi Recipe – How to make Khandvi in Microwave?

Microwave Khandvi Recipe – How to make Khandvi in Microwave?

 Khandvi has always been our favorite Gujarati recipe. Earlier you had to go to the market to get these sumptuous Khandvi but now you can make it easy in a microwave too. These yummy Khandvi will make a perfect snack for family and friends.

Here is an easy step by step by step recipe to make tasty Khandvi in microwave . Make this appealing Khandvi, garnish it with chopped green coriander and grated fresh coconut and serve it as it is. Enjoy

Directions

Getting ready:

Sieve chickpea flour in a bowl. khandvi in microwaveChop curry leaves and place it in a bowl and slice the green chillies lengthwise as well.Khandvi in microwaveMaking:

Put the curd and chickpea flour in a mixer jar along with 2 cups of water. Whisk the mixture until it turns smooth. Pour this smooth batter into a microwave safe bowl and add salt, turmeric powder, asafoetida and 1 tbsp of oil into it. Mix everything really well.Khandvi in microwave

Place the bowl inside the microwave. Cook the chickpea flour mixture for 2 minutes on highest temperature. Take the bowl out and stir the mixture well. After that, place it back inside the microwave and cook it for 2 more minutes. Repeat the same process once again and at last bake it for 1 minute more. Overall cook the mixture for 7 minutes on highest temperature.

Khandvi in microwave

Whisk the mixture with a spoon until it turns smooth. After that, take a tray or steel plate and flip it. Pour 2-3 tsp of khandvi mixture on the back of the tray. Cover the rest of the dough or else it will start getting frigid. Spread the mixture evenly all over the tray with the help of a scraper. Allow it to cool down for 10-15 minutes.

Khandvi in microwave

After 15 minutes, cut the khandvi batter into 2 inch wide and 6 inch long strips. Then, pick it from one side with the help of a knife and roll it out to the other end, like a roll. Place the rolled khandvi on a plate. Similarly, spread the batter and roll it out to make khandvi until the batter is utilized completely.

Khandvi in microwave

For tempering, heat a small pan with some oil. When the oil is heated sufficiently, splutter red mustard seeds in the oil. Further add sesame seeds, curry leaves and green chilly into it.  Let everything roast for a while. Turn off the flame.

Khandvi in microwave

Tempering for khandvi is now ready. Pour the tempering evenly on each khandvi. Khandvi is now ready to serve.

Khandvi in microwaveServing:

Garnish this delicious and mouth-watering khnadvi with chopped green coriander and grated fresh coconut and serve it as it is.

Khandvi in microwaveSuggestions

  • Cook the khandvi batter well until the lumps dissolves completely and it turns smooth. If the batter is not cooked well then you won’t be able to roll out khandvi well and if there is any lump in the batter then it will be difficult to spread the batter evenly.
  • If you want to eat spicy khandvi then add ½ tsp ginger paste and ½ tsp green chilly paste into the batter. Mix everything well. After that, similarly prepare the khandvi. For 3-4 members

Microwave Khandvi Recipe - How to make Khandvi in Microwave?khandvi
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup (100 grams)
  • Curd – 1 cup (200 grams)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 2-3 tbsp
  • Green chilly – 2
  • Curry leaves – 8-10
  • Turmeric powder – less than ¼ tsp
  • Asafoetida – 1 pinch
  • Red mustard seeds – ½ tsp
  • Sesame seeds – 1 tsp
  • Salt – ¾ tsp or to taste.
Instructions
  1. Sieve chickpea flour in a bowl.
  2. Chop curry leaves and place it in a bowl and slice the green chillies lengthwise as well.
  3. Put the curd and chickpea flour in a mixer jar along with 2 cups of water. Whisk the mixture until it turns smooth. Pour this smooth batter into a microwave safe bowl and add salt, turmeric powder, asafoetida and 1 tbsp of oil into it. Mix everything really well.
  4. Place the bowl inside the microwave. Cook the chickpea flour mixture for 2 minutes on highest temperature. Take the bowl out and stir the mixture well. After that, place it back inside the microwave and cook it for 2 more minutes. Repeat the same process once again and at last bake it for 1 minute more. Overall cook the mixture for 7 minutes on highest temperature.
  5. Whisk the mixture with a spoon until it turns smooth. After that, take a tray or steel plate and flip it. Pour 2-3 tsp of khandvi mixture on the back of the tray. Cover the rest of the dough or else it will start getting frigid. Spread the mixture evenly all over the tray with the help of a scraper. Allow it to cool down for 10-15 minutes.
  6. After 15 minutes, cut the khandvi batter into 2 inch wide and 6 inch long strips. Then, pick it from one side with the help of a knife and roll it out to the other end, like a roll. Place the rolled khandvi on a plate. Similarly, spread the batter and roll it out to make khandvi until the batter is utilized completely.
  7. For tempering, heat a small pan with some oil. When the oil is heated sufficiently, splutter red mustard seeds in the oil. Further add sesame seeds, curry leaves and green chilly into it. Let everything roast for a while. Turn off the flame.
  8. Tempering for khandvi is now ready. Pour the tempering evenly on each khandvi. Khandvi is now ready to serve.
  9. Garnish this delicious and mouth-watering khnadvi with chopped green coriander and grated fresh coconut and serve it as it is

 

Khatta Dhokla Recipe – Rice Dhokla Recipe – Gujarati White Dhokla recipe

Khatta Dhokla Recipe – Rice Dhokla Recipe – Gujarati White Dhokla recipe

Khatta dhokla is an authentic gujarati recipe. You must have prepared dhokla with semolina and chickpea flour before but this time try making it with rice and urad dal batter. It tastes equally delicious. It is prepared in the same way such as chickpea flour dhokla, just replace the chickpea flour batter with rice-urad dal batter.
Khatta dhokla appears white in colour which is garnished with the tempering of red mustard seeds and curry leaves. Prepare this dhokla for breakfast or have it as the evening snack along with green coriander chutney, coconut chutney, chilly sauce or any other chutney you like. So try out making khatta dhokla with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take rice and urad dal in 3:1 ratio. Wash them thoroughly with water and then soak them in water for 3-4 hours. Grind them into fine paste and transfer it to a big bowl. Cover the batter and keep it aside to ferment for 12-14 minutes in warm place. After 12-14 minutes, dhokla batter will get fermented aptly.

Rice dhokla
Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2 cups water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.

Rice dhoklaMaking:

Add ginger, green chilly, salt, 2 tsp oil and curd into the dhokla batter. Mix everything really well. In the last, add eno fruit salt into the batter and mix it really well. Don’t whisk the batter too much.

Rice dhokla

Transfer the batter on the greased plate and place the plate on the wire rack. Cover the vessel and allow the dhokla to steam for 18-20 minutes. Check later.

Rice dhokla
20 minutes are over, remove the lid. Dhokla has steamed aptly, take out the plate from the vessel and place it on another wire rack. Allow it to cool down slightly. Dhokla has cooled down slightly, cut it into desired size pieces with a knife or pizza cutter.

Rice dhokla
For tempering, heat a small pan and pour 2 tbsp oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves and saute it for a while then turn off the flame.

Rice dhokla
Now pour the tempering all over the dhokla with the help of a spoon. Sprinkle some chopped green coriander on it as well.

Rice dhokla
Move a knife around the sides of the dhokla and transfer the dhokla pieces on a plate. Khatta dhokla is now ready to serve.

Rice dhoklaServing:

Serve this tangy and lip-smacking khatta dhokla steaming hot along with green coriander chutney, coconut chutney or chilly sauce. Enjoy!
Suggestions
If you are using fresh curd for making the dhokla then add 2 tsp of lemon juice into the batter to give the sour taste to the dhokla.
If you want to avoid using oil then sprinkle some crushed black pepper and red chilly powder on the batter while steaming the dhokla.

Khatta Dhokla Recipe - Rice Dhokla Recipe - Gujarati White Dhokla recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Urad dal and rice batter – 2.5 cup
  • Curd - ½ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3 tbsp
  • Curry leaves – 10-12
  • Green chilly – 1 (finely chopped) or ½ tsp paste
  • Ginger – 1 tsp paste
  • Salt - ¾ tsp or to taste
  • Red mustard seeds - ½ tsp
  • Eno fruit salt - ¾ tsp
Instructions
  1. Take rice and urad dal in 3:1 ratio. Wash them thoroughly with water and then soak them in water for 3-4 hours. Grind them into fine paste and transfer it to a big bowl. Cover the batter and keep it aside to ferment for 12-14 minutes in warm place. After 12-14 minutes, dhokla batter will get fermented aptly.
  2. Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2 cups water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.
  3. Add ginger, green chilly, salt, 2 tsp oil and curd into the dhokla batter. Mix everything really well. In the last, add eno fruit salt into the batter and mix it really well. Don't whisk the batter too much.
  4. Transfer the batter on the greased plate and place the plate on the wire rack. Cover the vessel and allow the dhokla to steam for 18-20 minutes. Check later.
  5. minutes are over, remove the lid. Dhokla has steamed aptly, take out the plate from the vessel and place it on another wire rack. Allow it to cool down slightly. Dhokla has cooled down slightly, cut it into desired size pieces with a knife or pizza cutter.
  6. For tempering, heat a small pan and pour 2 tbsp oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves and saute it for a while then turn off the flame.
  7. Now pour the tempering all over the dhokla with the help of a spoon. Sprinkle some chopped green coriander on it as well.
  8. Move a knife around the sides of the dhokla and transfer the dhokla pieces on a plate. Khatta dhokla is now ready to serve.
  9. Serve this tangy and lip-smacking khatta dhokla steaming hot along with green coriander chutney, coconut chutney or chilly sauce. Enjoy!

 

Fafda Recipe – How To Make Fafda – How To Prepare Fafda

Fafda Recipe – How To Make Fafda – How To Prepare Fafda

Fafda is an authentic snack recipe from Gujarat. You can enjoy this crispy fafda anytime you wish to munch on something.  Fafda is made with basic ingredients like Chickpea flour, papad khar, salt, carom seeds and oil. You can serve it to guests or enjoy it with your evening tea.

Here is an easy step by step recipe to make Gujarati street food Fafda. Serve these crispy and appetizing fafdas along with chickpea chutney, green coriander chutney, pickle or fried green chilies. Enjoy!

Directions

Getting ready:

Add papad khar and salt into 1/3 cup of water. Mix them really well.

Fafda recipeMaking:

Take chickpea flour in a big mixing bowl and add crushed carom seeds and oil into it. Mix everything really well.

Fafda recipe

Now add water in small portions and knead stiff dough. Dough should be softer than required for making poori and harder than required for making paranthas. Keep kneading the dough for 6-7 minutes until it becomes smooth. Cover and keep the dough aside for 30 minutes to set.

Fafda recipe

30 minutes are over, dough has fermented. Place the dough on rolling board and knead it slightly. Divide the dough in two portions and make a long log with a dough lump. Cut the log into ½ – ¾ inch thick chunks, place them in a bowl.

Fafda recipe

Take a chunk and make a long smooth peda of it. Place it on the rolling board and stretch the dough by pressing it with the back of the hand into long fafda. Separate the fafda from the board with the help of a palette knife, place it on a plate. Likewise make the rest of the fafdas.

Fafda recipe

Place a wok on flame and pour enough oil into it to deep fry the fafdas. When the oil starts to smoke, gently slide 3-4 or as many fafdas as possible into it.

Fafda recipe
Gently press the fafdas with the slotted ladle and fry them until they get crisp and their colour changes slightly. Fafdas are fried aptly, drain out them on kitchen paper towel placed over a plate. Fry the rest of the fafdas as well. Fafdas are now ready.

Fafda recipeServing:
Serve these crispy and appetizing fafdas along with chickpea chutney, green coriander chutney, pickle or fried green chilies. Enjoy!

Suggestion

  • Substitute papad khar with baking soda. Then add more than ½ tsp baking soda.

Fafda Recipe - How To Make Fafda - How To Prepare Fafda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 2 cups
  • Oil – 5 tbsp (more than ¼ cup)
  • Carom seeds - ½ tsp
  • Papad khar – 2 tsp
  • Salt - ½ tsp or to taste
  • Oil – to fry fafdas
Instructions
  1. Add papad khar and salt into ⅓ cup of water. Mix them really well.
  2. Take chickpea flour in a big mixing bowl and add crushed carom seeds and oil into it. Mix everything really well.
  3. Now add water in small portions and knead stiff dough. Dough should be softer than required for making poori and harder than required for making paranthas. Keep kneading the dough for 6-7 minutes until it becomes smooth. Cover and keep the dough aside for 30 minutes to set.
  4. minutes are over, dough has fermented. Place the dough on rolling board and knead it slightly. Divide the dough in two portions and make a long log with a dough lump. Cut the log into ½ - ¾ inch thick chunks, place them in a bowl.
  5. Take a chunk and make a long smooth peda of it. Place it on the rolling board and stretch the dough by pressing it with the back of the hand into long fafda. Separate the fafda from the board with the help of a palette knife, place it on a plate. Likewise make the rest of the fafdas.
  6. Place a wok on flame and pour enough oil into it to deep fry the fafdas. When the oil starts to smoke, gently slide 3-4 or as many fafdas as possible into it.
  7. Gently press the fafdas with the slotted ladle and fry them until they get crisp and their colour changes slightly. Fafdas are fried aptly, drain out them on kitchen paper towel placed over a plate. Fry the rest of the fafdas as well. Fafdas are now ready.
  8. Serve these crispy and appetizing fafdas along with chickpea chutney, green coriander chutney, pickle or fried green chilies. Enjoy!

 

Shrikhand Recipe – Kesar Elaichi Shrikhand recipe – Quick Shrikhand

Shrikhand Recipe – Kesar Elaichi Shrikhand recipe – Quick Shrikhand

Shrikhand is the traditional dessert of Gujarat and Maharashtra. Kesar shrikhand is instantly prepared by mixing sugar, saffron, green cardamom and dry fruits in strained curd. The velvety texture and amazing flavour of this authentic shrikhand will definitely become your favourite in one bite.

This dessert is can be served in any party or special occasion. Shrikhand is very simple and easy to prepare dessert with very few ingredients with great flavours. So, try out making kesar elaichi shrikhand with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take milk in a glass along with saffron strands and keep them aside for 5 to 6 minutes. Later, saffron will get dissolved completely.

shrikhand

Thinly slice the almonds and pistachios and place them in separate bowls. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.

shrikhandMaking:

Cover a vessel with thin muslin cloth and put the curd on it. Lift the cloth from the sides and tie it with a knot. Now hang the cloth for 2 hours so that the excess water gets drained out. You can put the cloth in a slantly placed vessel and cover it with a lid.

shrikhand

2 hours later, water will get strained out completely from the curd. Squeeze the curd, take it out on a bowl and slightly whisk it.

shrikhand

Now add powdered sugar, crushed green cardamom, saffron milk and half amount of almonds and pistachios in the hung curd. Mix everything thoroughly with a spoon. Adjust the sugar according to taste.

shrikhand

Shrikhand is now ready, transfer it in small serving bowl.

shrikhandServing:

Garnish this tantalizing and tempting shrikhand with some almonds and pistachios. Refrigerate for 2 hours before serving.

shrikhand

Shrikhand Recipe - Kesar Elaichi Shrikhand recipe - Quick Shrikhand shrikhand
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 500 grams (2.5 cups)
  • Powdered sugar - ¼ cup
  • Milk – 2 tbsp
  • Green cardamom – 2
  • Almonds – 4
  • Pistachios – 6 to 7
  • Saffron strands – 8 to 10
Instructions
  1. Take milk in a glass along with saffron strands and keep them aside for 5 to 6 minutes. Later, saffron will get dissolved completely. Thinly slice the almonds and pistachios and place them in separate bowls. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.
  2. Cover a vessel with thin muslin cloth and put the curd on it. Lift the cloth from the sides and tie it with a knot. Now hang the cloth for 2 hours so that the excess water gets drained out. You can put the cloth in a slantly placed vessel and cover it with a lid.
  3. hours later, water will get strained out completely from the curd. Squeeze the curd, take it out on a bowl and slightly whisk it. Now add powdered sugar, crushed green cardamom, saffron milk and half amount of almonds and pistachios in the hung curd. Mix everything thoroughly with a spoon. Adjust the sugar according to taste. Shrikhand is now ready, transfer it in small serving bowl.
  4. Garnish this tantalizing and tempting shrikhand with some almonds and pistachios. Refrigerate for 2 hours before serving.

 

Shakarpara recipe | Sweet Shakarpare | Shankarpali Sugar Coated

Shakarpara recipe | Sweet Shakarpare | Shankarpali Sugar Coated

Sugar coated shakarpara is a very popular sweet among Indians and know with different name such as shankarpalli, meethe shakarpara, sweet nimki and meethi nimki. Shakarpara are prepared in two ways one by kneading the dough with sugar syrup and another by coating the shakarpara with sugar syrup. Another way of making shakarpara is by coating them with sugar syrup.

This recipe describes the way of making shakarpara by coating them with sugar syrup. You can enjoy them whenever you desire to have something sweet. Kids devour eating sweets and they will relish eating these shakarpara for sure! So, try out making sugar coated shakarpara with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

For making shakarparas, start with kneading the refined flour to prepare dough. In a bowl, take refined flour and ¼ cup melted ghee. Mix them really well.

meethe shakarpare

Add water in little parts and knead stiff dough. During winters, you can use lukewarm water for kneading the flour. We used ½ cup of water for kneading this much quantity of dough. Cover and keep the dough aside for half an hour to set.

meethe shakarpare

After 20 minutes, knead the dough again to make it smooth and soft. Divide the dough into two equal parts. Take one portion and cover the other one to prevent from drying. Roll it into a smooth dough ball first. Roll out this dough ball little thick.

meethe shakarpara

Cut out the prepared sheet. Even out the rolled sheet from edges first. Then cut it out into ½ to 0.75 inch thick strips.

meethe shakarpare

Further cut out the strips into 1 to 1.5 inch long chunks. You can keep the size big or small as desired. Now separate out the shakarparas and place them on a plate. Repeat the process with remaining dough.

meethe shakarpare

To fry these, heat the ghee sufficiently in a wok. Drop one chunk of shakarpara to check the ghee. We don’t need too hot ghee for frying the shakarparas it should be medium hot. Keep the flame medium-low. When the ghee gets heated rightly, drop rest of the shakarparas in the ghee as well.

meethe shakarpare

Flip the sides when the shakarparas float on the surface and continue frying until they get golden brown from all sides.

meethe shakarpare

Drain out the fried shakarparas on a plate. Hold the ladle on the edge of the wok so that extra ghee drains back to the wok. It takes 12 to 14 minutes for frying shakarparas at one time.

meethe shakarpare

For making sugar syrup, take any vessel and add sugar to it followed by 1/3 cup of water. Cook until the sugar dissolves completely and check later.

meethe shakarpare

To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.

meethe shakarpare

Place this vessel over a net stand so that the syrup cools down a little. Drop the shakarparas into the sugar syrup when the syrup appears little thick in consistency and coat them nicely.

meethe shakarpare

After mixing them in the syrup, take out the shakarparas immediately from the syrup in a separate bowl. Drain out the extra syrup in the same vessel. If the syrup turns too thick while coating the shakarparas then you can reheat it a little.

meethe shakarpare

Stir the sugar coated shakarparas with a spoon to separate them out else they’ll stick to each other. So, keep stirring the shakarparas after every 1 to 2 minute. As the sugar syrup crystallizes on the shakarparas, sugar coated shakarparas will be ready.

meethe shakarpareServing:

Relish eating these mouth watering and sumptuous sugar coated shakarparas straightaway. Let the shakarparas cool down completely and then store them in any air tight container and enjoy eating for up to 2 months.

meethe shakarpareSuggestions

  • While kneading the dough, add ghee in measured quantity i.e. take ¼ portion of ghee then flour. If the quantity of ghee is less in the dough then the shakarparas will turn hard instead of getting crispy.
  • Knead a little stiff dough. If the dough is soft then the shakarparas will get soft and not crispy. While frying them make sure that the flame is kept medium-low.

Shakarpara recipe | Sweet Shakarpare | Shankarpali Sugar Coated meethe shakarpare
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ¼ cup (60 grams)
  • Sugar – 1 cup (250 grams)
  • Ghee – for frying the shakarparas
Instructions
  1. For making shakarparas, start with kneading the refined flour to prepare dough. In a bowl, take refined flour and ¼ cup melted ghee. Mix them really well. Add water in little parts and knead stiff dough. During winters, you can use lukewarm water for kneading the flour. We used ½ cup of water for kneading this much quantity of dough. Cover and keep the dough aside for half an hour to set.
  2. After 20 minutes, knead the dough again to make it smooth and soft. Divide the dough into two equal parts. Take one portion and cover the other one to prevent from drying. Roll it into a smooth dough ball first. Roll out this dough ball little thick.
  3. Cut out the prepared sheet. Even out the rolled sheet from edges first. Then cut it out into ½ to 0.75 inch thick strips. Further cut out the strips into 1 to 1.5 inch long chunks. You can keep the size big or small as desired. Now separate out the shakarparas and place them on a plate. Repeat the process with remaining dough.
  4. To fry these, heat the ghee sufficiently in a wok. Drop one chunk of shakarpara to check the ghee. We don’t need too hot ghee for frying the shakarparas it should be medium hot. Keep the flame medium-low. When the ghee gets heated rightly, drop rest of the shakarparas in the ghee as well.
  5. Flip the sides when the shakarparas float on the surface and continue frying until they get golden brown from all sides. Drain out the fried shakarparas on a plate. Hold the ladle on the edge of the wok so that extra ghee drains back to the wok. It takes 12 to 14 minutes for frying shakarparas at one time.
  6. For making sugar syrup, take any vessel and add sugar to it followed by ⅓ cup of water. Cook until the sugar dissolves completely and check later. To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.
  7. Place this vessel over a net stand so that the syrup cools down a little. Drop the shakarparas into the sugar syrup when the syrup appears little thick in consistency and coat them nicely. After mixing them in the syrup, take out the shakarparas immediately from the syrup in a separate bowl. Drain out the extra syrup in the same vessel. If the syrup turns too thick while coating the shakarparas then you can reheat it a little.
  8. Stir the sugar coated shakarparas with a spoon to separate them out else they’ll stick to each other. So, keep stirring the shakarparas after every 1 to 2 minute. As the sugar syrup crystallizes on the shakarparas, sugar coated shakarparas will be ready.
  9. Relish eating these mouth watering and sumptuous sugar coated shakarparas straightaway. Let the shakarparas cool down completely and then store them in any air tight container and enjoy eating for up to 2 months.

 

Lapsi Recipe – Rajasthani Laapsi recipe – How to make Lapsee

Lapsi Recipe – Rajasthani Laapsi recipe – How to make Lapsee

Lapsi is super tempting, tasty and sumptuous dessert recipe from rajasthani cuisine full of goodness of broken wheat, dry fruits and aroma of cardamom. This lapsi recipe is a favorite all over the nation now. This sweet dish is very earth and easy to make without any fancy frills. It is also a part of Gujarati cuisine as well.

This sweet dish is usually prepared on special occasions and festivals. We have prepared this recipe with sugar but you can prepare it with jaggery as well. Broken wheat or daliya is a good source of vitamins and minerals, making it a nutritive sweet. Adding nuts to this recipe makes it richer and tastier. Try out our version of Rajasthani laapsi with detailed list of ingredients and step-by-step pictures. Everyone will surely like eating this super yummy lapsi.

Directions

Getting ready:

Peel the green cardamom and crush its seeds into fine powder. Chop the cashews into small chunks.

lapsi recipeMaking:

Place a pressure cooker on flame and pour some ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.

lapsi recipe

Daliya has turned fragrant and golden brown in colour, now add 3.5 cups of water into it. Put the lid on and cook the daliya until the cooker releases a whistle. After that, turn off the flame and let the pressure settle on its own.

lapsi recipe

When the pressure is settled, take off the lid. Add sugar into it and turn on the flame. Keep the flame on low and cook the daliya until the sugar is dissolved completely.

lapsi recipe

Add some chopped cashews and raisins into it. Mix everything really well. Add the remaining ghee and green cardamom powder as well. Mix it through and cook the lapsi. Adjust the ghee and sugar as desired.

lapsi recipe

Sugar has dissolved, lapsi is now ready. Turn off the flame and transfer it to a serving bowl.

lapsi recipeServing:

Garnish this finger-licking and tantalizing lapsi with some chopped cashews and serve it steaming hot or chilled as a dessert after any meal or have it whenever you crave for something sweet. Enjoy!

lapsi recipe

Lapsi Recipe - Rajasthani Laapsi recipe lapsi recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Daliya – 1 cup
  • Sugar – ¾ cup
  • Ghee – ½ cup
  • Raisins – 2 tbsp
  • Cashews – 2 tbsp
  • Green cardamom - 5-6
Instructions
  1. Peel the green cardamom and crush its seeds into fine powder. Chop the cashews into small chunks.
  2. Place a pressure cooker on flame and pour some ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.
  3. Daliya has turned fragrant and golden brown in colour, now add 3.5 cups of water into it. Put the lid on and cook the daliya until the cooker releases a whistle. After that, turn off the flame and let the pressure settle on its own.
  4. When the pressure is settled, take off the lid. Add sugar into it and turn on the flame. Keep the flame on low and cook the daliya until the sugar is dissolved completely.
  5. Add some chopped cashews and raisins into it. Mix everything really well. Add the remaining ghee and green cardamom powder as well. Mix it through and cook the lapsi. Adjust the ghee and sugar as desired. Sugar has dissolved, lapsi is now ready. Turn off the flame and transfer it to a serving bowl.
  6. Garnish this finger-licking and tantalizing lapsi with some chopped cashews and serve it steaming hot or chilled as a dessert after any meal or have it whenever you crave for something sweet. Enjoy!