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Friday, September 29, 2023

Millet Moong Dal Laddu | Proso Millet Laddu (No Sugar) ~ Healthy Protein Rich Laddus

Millets can be incorporated in many ways in our diet. I have been using millets for the past 5–6 years. I have been using millet flour in making appams, idlis, neer dosa, cookies and muffins. Below is a compiled list of the millet recipe tried so far. This is an easy, tasty sweet that you can enjoy this festive season. This laddu uses no sugar and is made with jaggery and ghee. This is a perfect sweet for all age groups. You can use any millets of your choice. I have used proso millet flour, the recipe of making flour is shared here. 

Proso millet has many healthy benefits, like the other millets. This has proved to boost cholesterol metabolism, improving liver and heart health by increasing high density lipo proteins. They also help in bone strengthening and improving digestion. All millets have one or the other benefits. These can be included in our diet in a number of ways. All loved this sweet healthy version of using millets. Do give this simple laddu recipe a try and enjoy. 

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Author ~ Julie
Serves ~ 12-14 laddus
millet flour 3/4 cup
split moong dal 1/2 cup
jaggery 2/3 cup
ghee 4 tbsp or 1/4 cup melted
raisins 2 tbsp
sliced almonds 2 tbsp
salt, a good pinch
cardamom powder 1 tsp

Watch on YouTube -

  • Wash the split moong dal, rinse, drain the water. Transfer to a clean towel to dry moisture for 30 minutes. After 30 minutes, add to a non-stick pan and dry roast the moong dal until golden brown (may take 6–7 minutes). Cool completely and powder smooth in a blender jar.
  • In another pan, melt the jaggery with 1/4 cup water. Switch off and strain the syrup to discard impurities. Keep aside.
  • In a non-stick pan, add ghee(2 tbsp). Fry the sliced almonds and raisins till golden brown. Drain from ghee and keep aside. To the same pan, add 2 tbsp ghee, and add the millet flour. Roast on low medium flame for 3–4 minutes or until fragrant. Then, add the moong dal flour and roast another 2–3 minutes until the ghee is well coated in the flour. Add the fried almonds and raisins. Add a pinch of salt & give a quick mix. Switch off flame. Add the jaggery syrup in the residual heat and mix in the residual heat. Add jaggery syrup as per taste buds, I added 3/4th of the 2/3 cup syrup.
  • Start making balls or laddus when the mix is warm and the heat is bearable to shape. Else, it may not hold shape when cold. Repeat making all balls till the mix is finished.
  • Store in airtight containers for 4–5 days at room temperature.

* I melted 1/3 cup ghee but used only 1/4 cup or 4tbsp.
* I used 3/4th cup of the 2/3 cup jaggery syrup.
* If at anytime the balls are not getting shape, add the melted ghee or jaggery syrup.
* You can use any other millet flour to make these laddus.


Monday, September 18, 2023

Hot Milk Cake (No Beater Cake, Simple & Quick)

Vanilla cake can be made in a number of ways, and I have tried many versions so far. Have you tried my eggless condensed milk cake (a popular hit in my space)? This is another quick, simple cake that tastes so good and delicious. Another delicious cake that can be made in a jiffy is this atta cake.

The cake is soft melt in mouth, moist and tender with crumbs. Tastes just like the store bought Britannia vanilla cake. The best part of this cake is that this cake doesn't need expertize or any fancy tools, not even hand beater. I used my mixer to beat the eggs and sugar, which also can be done with a hand whisk. This cake can be baked on stove top too by placing the pan in another covered pan, the bake time almost same like oven. Check this out and try !!

Preparation time ~ 10 minutes
Cooking time ~ 35 minutes
Author ~  Julie
Serves ~ a loaf
all-purpose flour 1 cup (120 g)
baking powder 1 tsp (4.8g)
salt a pinch
granulated sugar 3/4 cup(150gm)
eggs 2
vanilla essence 1 tsp
veg oil 1/4 cup
unsalted butter, 3 tbsp (approx 45g)
milk 1/2 cup (approx 120 ml)

Watch on YouTube -

  • Beat the eggs with granulated sugar until sugar is completely dissolved.
  • Sift the all-purpose flour, baking powder and salt in a bowl.
  • In a bowl, add the egg-sugar mixture. Add vanilla essence and give a quick mix. Add the dry ingredients in batches, add oil. 
  • Pre-heat oven to 350 degrees F or 180 degrees C. Line a bread tray with parchment paper at the bottom. Brush oil on the sides of the pan and dust flour.
  • Heat a pan and add the butter. When melted, add the milk to warm it up. Switch off the flame and pour this in the batter. Give a quick mix, the batter will be looser than ribbon consistency.
  • Pour the batter in the prepared tin and bake in pre-heated oven for 35–40 minutes. Check with a toothpick for done ness.
  • Cover with an aluminium foil paper and leave for 10–15 minutes. De mould then and cool on wire rack completely. Cut in slices and enjoy.
  • Store in airtight containers and enjoy at room temperature for 4–5 days.

* You can store this cake at room temperature for 4–5 days. Tastes best the next day after baking.
* If the granulated sugar is more of a crystal, then powder the sugar first and then add eggs so that eggs don't get heated up.
* If using salted butter, omit adding salt in the dry ingredients.
* This cake can be baked on stove top too by placing the pan in a pan, the bake time almost same like oven.

Monday, September 04, 2023

Oats Pancake | Oatmeal Pancakes

What do you generally make with oats? Porridge/ overnight oats or something else. I have tried many of these options, and kids do like porridge once in a while. This is one of the quickest and healthy breakfast option with oats that I feel and kids do enjoy eating as snack or breakfast without much fuss. I love this simple pancakes made with oatmeal or oats flour.  

Pancakes are really a great option for my kids as they love most of them no matter what grain or cereal it's made from. And the best part of making pancakes is that they hardly need any sides like chutney or sambar. Adding sugar in the batter is strictly optional, modify as per needs. Drizzle a little honey or chocolate syrup and enjoy. 

Preparation time ~ 10 minutes
Cooking time ~ 10 minutes
Serves ~ 8–9 pancakes
Author ~ Julie
oats 2 cups 
baking powder 2 tsp
salt 1/4 tsp
eggs 2
milk 1 + 1/4 cup
vanilla extract 1 tsp
butter 2 tbsp
granulated sugar 2 tbsp
cinnamon 1/2' piece

Watch on YouTube -

  • Add the oats to a blender jar, and grind to a smooth powder. Add baking powder and salt, mix well.
  • To a blender jar, add sugar with cinnamon. Powder along and add eggs. Blend smooth. Add vanilla extract.
  • In a pan, melt the butter and warm up the milk, switch off flame. Add to a bowl. To this, add, the egg-sugar mix. Add vanilla extract.
  • Add the dry ingredients to the wet ingredients mix. Mix well without lumps. The consistency will be of dosa batter, rest for 10 minutes. Check batter after 10 minutes and add milk if needed.
  • Heat a non-stick pan and add a ladleful of batter. Let it spread on its own, cook on low medium flame and wait for all bubbles to break at the surface. Add a little butter, flip and cook both sides till done.
  • Similarly, make all pancakes till the batter finishes. Drizzle a little honey or chocolate syrup and enjoy.

* Adding sugar in the batter is strictly optional, modify as per needs.
* Use oil instead of butter if you are calorie conscious.
* Use diary free milk if you are lastose intolerant.