Amla Mukwas Recipe: Making a Homemade Alternative Using Beetroot and Amla

Fresh amla is easily found in markets during the winter period. Amla is considered very healthy for the body. People usually consume it raw, prepare pickled snacks (achar), or jam (murabba) from it. However, if you want to make something more original and tasty from amla, try making laddu.

It is extremely important to take care of your health during the cold season. Many fresh fruits and vegetables, including amla, are available in the market during this season. Amla contains various nutrients, including Vitamin C, so including it in the diet is considered beneficial. Typically, people drink amla juice or eat it as pickles and jam. But have you tried amla laddu?

These laddus are not only delicious but also simple to prepare. They are made using cane sugar (gur), natural ghee (desi ghee), and dried fruits. You can prepare them once and store them, consuming them as desired. Next, we will tell you how to make amla laddu at home and what ingredients you will need.

First, wash the amla thoroughly. Then dry and grate it. After that, prepare a syrup from cane sugar on low heat in a saucepan. When the syrup starts to thicken slightly, add the grated amla. Continue stirring constantly so that the amla and sugar mix well.

When the mixture becomes thick, add cardamom powder (elaichi), dried ginger (sonth), coconut flakes, and any chopped dried fruits to taste. Then add natural ghee (desi ghee) and mix all the components thoroughly. When the mixture cools down a bit, shape small balls from it by hand to get the laddus. After complete cooling, they should be stored in a clean and airtight container.

You can eat them in the morning for breakfast or at any other time of the day. The slight sourness of amla, the sweetness of cane sugar, and the taste of dried fruits make these laddus special. If you crave something sweet in winter, these laddus can be the best choice for you.

If you are tired of monotonous dishes and want to try something new, you can prepare Rajasthani Nagauri Dal Tadka. This dish, made from masoor and arhar lentils, is known for its excellent taste. This article presents a simple instruction on how to cook this lentil dish.

Recipe for Rajasthani Nagauri Dal Tadka

Lentils are an integral part of Indian cuisine. Usually, at home, dal is prepared from arhar, moong, or masoor. However, if you wish to prepare a spicy dish similar to what is served in local cafes, you can try the famous Nagauri Dal Tadka from Rajasthan. Thanks to the use of clarified butter (desi ghee), cumin seeds, fennel, and aromatic spices, this dish turns out very tasty. Its preparation is quite simple, and it can be served hot with flatbreads (roti), paratha, or rice during lunch or dinner.

To begin, thoroughly wash the whole masoor and arhar beans. Then, soak them in water for three to four hours. After that, place both varieties of beans in a pressure cooker, add salt to taste and the required amount of water, and cook until five to six whistles (siti).

Next, pour clarified butter (desi ghee) into a pan and fry cumin seeds, fennel, and asafoetida in it for a few seconds. After this, add finely chopped tomatoes and cook until they soften. Then, mix in Degi red chili powder, whole red chilies, dried methi, and amchur powder, and mix everything well. The spices need to be slow-roasted for some time so that their full aroma is released.

After this, add the cooked lentils to the pan and mix well with the seasoned ingredients. If the lentils seem too thick, you can add a little hot water. Then, cover the pan with a lid and simmer on medium heat for eight to ten minutes. It is important to stir the lentils occasionally so that they do not stick to the bottom and so that the spices are evenly distributed.

When the lentils are ready, turn off the heat. The dish is garnished with finely chopped fresh coriander. The finished Rajasthani Nagauri Dal Tadka is ready to be served with roti, paratha, or rice.

Important Points to Consider

For the lentils to cook faster and better, they must be soaked beforehand for 3-4 hours. It is also essential to use clarified butter (desi ghee), as this enhances the taste and aroma. The spices need to be roasted over low heat to eliminate any raw taste and improve the flavor. After cooking, it is recommended to cover the dal for 5 minutes so that the spice aromas fully blend.

Jalebis made from rice flour are characterized by a crispy texture and excellent taste. Preparing this sweet pastry does not require much effort, as it only needs a few common ingredients to create delicious jalebis comparable to those made by professional confectioners.

Jalebi is a dessert that stimulates the appetite upon mention. Everyone enjoys savoring hot and crispy jalebis sold in stores. Although traditionally jalebis are made from wheat flour, trying rice flour jalebis is a special experience. This version, combining rice and wheat flour, boasts a magnificent flavor, and its crispy structure and sweet syrup make it unique.

The good news is that preparing this dessert does not require many components; it is easy to make with ordinary products available at home. If you want to try something sweet and unusual, instead of buying ready-made jalebis, you can make them yourself from rice flour. A simple instruction for preparation is provided below.

Preparing the Dough

First, mix the rice flour, wheat flour, yogurt, baking powder, and food coloring in a large bowl. All ingredients must be thoroughly mixed until a smooth dough is obtained. It is important that the dough is neither too thick nor too thin. After kneading, the dough must be covered and left for 10–15 minutes.

Preparing the Sugar Syrup

Meanwhile, you should prepare the syrup for the jalebis. To do this, pour sugar and half a cup of water into a pan and heat. After the sugar has completely dissolved, the mixture must be boiled until a one-thread syrup is achieved. At the very end, add cardamom powder to the syrup for aroma.

Frying and Soaking

The prepared dough needs to be filled into a special jalebi mold or a clean milk bag. Heat oil in a pot or pan. If a milk bag is used, slightly cut a corner of it, and then drop the dough into the hot oil, rotating it to form the jalebi shape. Fry the jalebis over medium heat until golden and crispy on both sides. After that, remove them from the oil and immediately immerse them in the prepared syrup. The jalebis must remain in the syrup for about 4–5 minutes to fully absorb the sweetness.

Finally, take the jalebis out of the syrup and serve them hot. The crispy and sweet rice flour jalebis will please all family members.