How to make Chawal Laddu: A sugar-free and syrup-free high-protein recipe

July 30, 10:31

With the start of the holy month of Sawan, a series of festivals and fasts traditionally become more active. In three days, the first Monday of Sawan will arrive, on which many people observe a fast. If you are preparing for a fast at home, you can prepare traditional treats yourself instead of buying them in stores.

The benefits of Chawal for fasting

During the fast, some people consume sweets made from chawal, also known as rajgira or Ramadan. Chawal is considered a superfood during fasting days because it provides the body with a large amount of energy. Therefore, a recipe for making chawal laddus at home is presented, which are prepared in just a few minutes and have a pleasant taste.

Required ingredients

The following components are required for preparation: 2 cups of chawal (rajgira) in loose form, 1 cup of honey (finely chopped or grated), 2 tablespoons of ghee, and half a teaspoon of fennel seeds powder (optional, for flavor enhancement). You will also need 2-3 tablespoons of water.

Step-by-step cooking instructions

If you have raw chawal, heat a pot or a thick-bottomed pan over high heat. Add a small amount of chawal and roast it without oil or ghee (it will quickly increase in volume). Remove the puffed chawal into a separate bowl.

In another pot, heat 2 tablespoons of ghee and 2-3 tablespoons of water. Then add the chopped honey. On low heat, bring the honey to a complete dissolution. After the honey boils, cook it until it slightly thickens. To check the readiness of the syrup, drop a little of the mixture into a glass of water: if a ball forms, the syrup is perfectly ready.

Reduce the heat to a minimum or turn it off. Add the roasted chawal and fennel powder. Using a spatula, mix the chawal with the melted honey very quickly and thoroughly so that all the honey evenly coats the chawal.

Shaping and storing the laddus

Smear your hands with a small amount of cold water or ghee. While the mixture is still warm (still tolerable for hands), take a small portion and shape it into round laddus, pressing them. Repeat the process with the entire mixture. Leave the finished laddus in an open place for some time to become hard and crunchy. They can be enjoyed during the fast.

www.aajtak.inJuly 20, 18:40

Dal Makhani Recipe: How to Make Creamy Indian Lentils at Home

If eating simple lentils, such as arhar or moong, has become boring for family members during lunch, it is worth giving the second course a special and appetizing accent. Dal Makhani, a very popular dish in North Indian cuisine, is mouthwatering when mentioned.

Homemade Version of Restaurant Taste

Many believe that reproducing the creamy and thick taste of Dal Makhani, similar to restaurant quality, at home is difficult. However, with a few simple culinary tricks and the right spices, this dish can be prepared quite easily in your own kitchen. Thanks to the perfect combination of butter and cream, these lentils will turn an ordinary lunch into a luxurious feast. Below is the simplest recipe for making Dal Makhani in a restaurant style.

Required Ingredients

For preparation, you will need: whole black lentils (Sabut Urad ki Dal) — 1 cup, rajma — ¼ cup, local ghee or butter — 3-4 tablespoons, finely chopped onion — 1 (medium size), tomato puree — 1 cup, ginger and garlic paste — 1 tablespoon, Kashmiri red chili powder — 1 teaspoon, garam masala powder — ½ teaspoon, dried Kasuri Methi — 1 teaspoon, fresh cream or homemade yogurt — ½ cup, salt — to taste.

Step-by-Step Cooking Process

First, thoroughly wash the whole black lentils and rajma, then soak them in water overnight (or for 7-8 hours). The next morning, place them in a pressure cooker along with 4 cups of water, a small amount of salt, and one tablespoon of oil, then cook slowly until 4-5 whistles are achieved, until the lentils are completely soft.

Achieving a Creamy Texture

After cooking, open the pressure cooker and gently mash (crush) the lentils and rajma using a ladle. This step gives the dish its creamy consistency.

Preparing the Flavor Base

Next, heat 2 tablespoons of oil and a little vegetable oil (to prevent burning) in a heavy-bottomed pot. Add the finely chopped onion to this mixture and fry until golden brown. Then add the ginger and garlic paste and cook for one minute.

Simmering with Tomatoes and Spices

Add the tomato puree and Kashmiri red chili powder to this base. Fry the spices until the oil or ghee starts separating from the sides of the pot.

Final Cooking of Dal

Pour the cooked lentils and rajma along with the water into the fried spices. Reduce the heat to a minimum and simmer the lentils for at least 20-25 minutes. The slower Dal Makhani cooks, the more delicious the taste becomes. If the lentils seem too thick, you can add a little warm water.

Adding Cream and Serving

When the dal achieves a thick and creamy texture, add the garam masala powder and dried Kasuri Methi, crushed by hand. Finally, stir in the fresh cream and one tablespoon of oil on top, mix well, and turn off the heat after 2 minutes. The ready-made Dal Makhani in restaurant style is served hot with tandoori roti, naan, or jeera rice.

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