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Instant Jalebi Recipe Halwai Style Without Rangkat Hydro Yeast – CookingShooking

Hey Foodies,

No auspicious or happy occasion is complete in India without a heavy dose of sweets. So today’s recipe is all about making the perfect round crispy jalebis. This recipe is made true Indian Halwai style no yeast and no additives.  Smooth batter made with flour, urad dal powder, ghee and eno. Piped directly into hot oil to make lovely spirals, fried till golden crisp, then dunked in shiny kesar flavored sugar syrup, served either hot or cold. The art of making these rounds of crispy jalebis needs little practice but easily achievable. This instant jalebi recipe is a savior when you have unexpected guest and if your kids have a strong craving for it. The best part is the mixture can be stored in the freezer and is readily available to make in a jiffy.

Recipe below!

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Perfect Kalakand Recipe – Fresh Indian Milk Cake Halwai Style Diwali Special – CookingShooking

Hey Foodies,

Happy Diwali to all!!! Let’s begin the New Year with some traditional mouth-watering Indian Desserts. Today’s recipe is of  exquisitely beautiful and milky sweet dish that is made out of solidifying, milk to paneer, thicken with citric acid and sweetening it with sugar and slight flavoring with hint of cardamom. The trick to get the perfect kalakand is by continuously stirring and cooking all the ingredients until reduced considerably, then setting it up in a pan for twenty four hours..yes patience is virtue, but the reward is utterly sinful and delightful. So have a blast and go all out this Diwali!

Recipe below!

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Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking

Hey Foodies,

Today’s recipe is of Aloo Pyaz ki Kachori. This is one of the most popular street snack and it’s lip smacking yummy and full of flavour. Whether you are expecting guest or just want to indulge in some hot kachori’s in the rainy season, this is what will give you complete satisfaction. Made with loads of fragrant spice blend, besan, potatoes and onions. Filled in soft rolled out dough and flattened with you delicate hands. Twice fried until puffy and golden in colour. Served with sweet banana, dates and tamarind chutney. It’s mouth watering, try this tangy, spicy, crunchy kachori today.

Recipe below!


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Suji Kachori Recipe – Crispy Rajasthani Moong Dal Khasta Kachauri – CookingShooking

Hey Foodies,

Today’s recipe hails from Rajasthan, very popular snack which can be made in various variations. We are talking about Kachori commonly known as Khasta Kachauri. Kachori’s are deep fried crispy and crunchy pastry balls stuffed with a savoury filling of moong dal, besan and a mild sweet and spicy dry masala. This recipe is unique in its own way, the outer covering is not made using maida rather its made with suji or semolina, which is a much healthier option. The most important part of the recipe is to ensure that the kachoris turn crispy from outside and super soft and moist from inside. Let’s get to it.

Recipe below!

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Besan ke Ladoo Recipe | Traditional Indian Sweet Recipe for Festivals

Hey Foodies,

How’re you doing? Hope you have seen our Announcement / Surprise Video..


So there was a sweet comment by Achal Abhishek, saying make something sweet in your new kitchen like besan ke ladoo.. Now, how can I not do that?


Let’s sweeten our tastebuds with some beautiful besan ladoos.. That earthy-nutty flavor from slowly roasted besan, ghee & cardamom is just impeccable! Why not see the video recipe?


Now time for the text recipe 🙂

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Wasn’t that easy? It is and as much delicious as easy it looks.. Perfect for any occasion, so make & share the love! 🙂

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Jalebi Recipe – Perfect Recipe Crispy Out, Syrup Inside, Foolproof Instant – Traditional Indian Sweets Halwai Secret

Hey Foodies,

If we do something like a Requested Recipe of the year, Jalebi would be for 2014 😀 I’ve been experimenting all year to make the perfect jalebi, that is crispy from out filled with the syrup inside, does not get soggy, and is better than the market ones!


I’ve tried almost every way to make jalebi in the past year, be it the traditional style using yogurt, with curd and baking soda, With Only Baking Soda, Plain method without anything, using a portion of urad dal.. Instant ways as well, using yeast, using baking soda and powder, using baking soda and citric acid, using fruit salt, using urad dal which turns into a lil kind of imarti.. But no luck, Its not like I mean these methods aren’t good or any recipe is bad.. I’ve tried making these all ways, but the results were not as i expected them, maybe I had expected more than i should.. The basic problems in most ways is the jalebis are either soft. they turn soggy after keeping in syrup, turns limp, is chewy, jalebis dont take syrup in, is flat, is bread like, is yeasty and crunchy like hell as well!
So you must be thinking, what makes it perfect? What is the thing that makes it good? It is Hydro, also known as Rangkat or Rangkat Hydro. Upon researching, found it is Sodium Hydrosulfite / Sodium Dithionite. Which is a vat reducing / bleaching agent as a technical grade product.  But this is used in food industry as a preservative and also in sweets for which a food-grade is sold i believe. And In India, this is a common ingredient used by Halwais, but it is kept to themselves. Easily available in Wholesale Grocery Stores and Bakery Supply Stores. Chances are almost none that your nearby-retail store or supermarket would carry this. I also found this link while researching from where you can buy this, I am in no-way related to this website. If you are doing any transaction, please do it in your risk. I bought from my bakery supply store. And if you have made or are able to make jalebis, Hats off and Salute to you! Seriously, it isn’t easy to make and perfect these! So, Hats off and Salute! 🙂



What is the role in the recipe? Just a pinch of this is very powerful in its work. What does it do? Well, we basically take a pinch of it, add to a cup of flour add water and make a thick batter. Then beat it, the agitation helps in incorporating air to the batter. Also while this turns from a very thick paste kind batter to a free-flowing smooth(kind of slang but “chikna”) batter. The consistency is difficult to explain, but have you seen a halwai making jalebis? The batter flows in a stream when he presses the batter, and stops the flow when he does.. This is what it does, the consistency is such it is flow(y) yet thick. A leavener is added to ensure they puff a tad bit and also get crispier. What it does it makes the batter super smooth, thick yet flowy and eliminates the step to ferment the batter. To make the jalebis, its important to have the smoothness, and the thick yet flowy consistency which this Hydro gives.


A few months earlier, I was talking to one vendor who has multiple stores, he said, “hum log to pehle wale batter me aur maida daal ke banate hain har roj.. and so on..” Translate: We make it by mixing more flour to the last day’s batter which works as a culture/starter.. Which runs like a chain from years to them, something like we make yogurt. I then asked whether if he can share some of his batter and the way he makes? He shared! I brought the batter and first saw the consistency, and there i was amazed to see thick yet flowy.. It was stringy as well, like if you put your finger in and pull it back string forms and was a little sticky and extremely smooth and chikna.. Then i made jalebis with it, they were awesome.. I was happy to make them, though i dint make the batter.. Then i made the batter the way he said, 1 kilo maida me 200g dahi mila ke thoro pani dal ke fet ke rakh do, jaise rat ko 10 baje banaya to kal 2 baje jalebi banagi. (mix 1kg flour, 200g yogurt and water as required. make a batter and beat. then keep for fermenting). I did the same way, but it din’t work. It wasn’t at all the way his batter looked and feel like and even taste like. Still i made jalebis and but they were not good.. Some were chewy and bread like and some were soft and limp..

He said, making jalebi is easy if you have a culture from last day.
The way he said to make these, dint work for me but the batter he gave me changed the way i was looking forward to make jalebis.. I was aiming to achieve the same batter, which led to this Hydro which makes this happen. And trust me, his batter did have this i can guarantee that. He din’t share that (why would he?)..



After thinking a lot and researching, I got to know about the magic ingredient and, after that I’ve been getting perfect jalebis everytime! They’re crisp, they are succulent, they are not extensively chewy, they don’t get soggy and best of all they’re way better than the market ones and not to forget this is an Instant Recipe YAY for that.. You can whip this up anytime you wish requires no yeast, no fruit salt, no fermentation 😀 ! Let’s get into the recipe :t


I’m going to share one more recipe which results into good results in the most bottom, but the results are non-consistent at times and the jalebis are more delicate in this way like more of a crunch and melt in mouth like melting moments.

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Jalebi Recipe - Perfect Recipe Crispy Out, Syrup Inside, Foolproof - Indian Sweets Halwai Secret
  • Maida / Plain Flour - 1 Cup / 130g
  • Rangkat Hydro - a pinch [because, ek chutki rangkat ki kimat tum kya jano babu!]
  • Baking Powder - ½ Tsp
  • Oil / Ghee - To Fry [i prefer oil]
  • Kesar Food Color - a couple pinches
  • Sugar - 2 Cups / 400g
  • Cream of tartar - ¼ tsp or a couple of lemon wedges
  • Milk - 2 tbsp
  • kesar and nuts - to top it the finished jalebis [optional]
  1. Start by making the syrup for this for which take a saucepan and add the 2 cups of sugar, about ¾ a cup of water and heat this up in medium flame.
  2. Stir occasionally until the syrup gets a roaring boil, and the sugar is all dissolved. If the syrup is dirty or cloudy, add the 2 tbsp of milk. Stir once and let it boil for 10-15 seconds in low flame. Using a skimmer, skim the dirt off the syrup. If necessary, you can strain it as well, but skimmer should just work well.
  3. Add kesar food color to the syrup, along with the cream of tartar or the lemon wedges. Cook for about one more minute in low-med flame. The syrup should be ready, to test add a drop of syrup in a bowl/plate and let it cool for a minute. Touch with your index finger, and then stick your index finger and thumb and then gently-slowy pull off the index finger. A small thread should form also the syrup would be sticky, the syrup is ready. If its forming a thick thread and more than one, add about 2-3 tbsp water to the syrup to get it back to a less than a single thread consistency. Switch off the flame and let it cool while we'll make the batter. Remove the lemon wedges after its warm.
  4. To make the batter, take about ⅓ cup of water and then add the rangkat hydro and then add the flour. Using hands, form this into a thick paste kind of batter. Add 2 more tbsp water if required be careful with the water amounts or else it would be very watery and flow-y. Once it is formed into a thick paste kind of batter, mix this in a rotating motion for about 5 minutes. This will turn from this thick paste kind to a batter that is thick, but flows like a liquid, and is exceptionally smooth and is kind of stringy if you touch your finger and pull back. This is what we want, this smoothness(aka chikna) and the flowy consistency while being thick.
  5. Also, all the agitation you did will bring a lot of air into the batter which is great! And you will see a lot of bubbles. One thing to note : This gets thick and stiff when you keep it idle even for 5 mins and a kind of skin forms in top, and then when you whip it again it gets back flowy.
  6. I've made jalebis in Ghee as well as in Oil, I'd recommend to make them in oil.. They are very heavy on stomach when made in ghee. And keep in mind this comes from me, a marwadi, who eats ghee parathas everyday!
  7. Heat up oil about ½-3/4 inch in a fry pan or a tai in medium flame.
  8. Add the ½ tsp baking powder to the batter, mix well and then transfer the batter to a disposable piping bag or a zip lock bag or a ketchup bottle or a lota/condensed milk tin which has a hole in center or a specially stitched jalebi cloth. Snip the bottom of the piping bag using a pair of scissors. Be sure to cut small, because you can't make it smaller if you make the hole bigger. Also it is not only the hole's diameter which determiners the thickness, the pressure of your hands plays a great role as well.
  9. Before making jalebis, make sure the syrup is warm neither hot nor cold. You need atleast 1½ to 2 inches of syrup in your pan so that the steam turns out and syrup goes in. We want to make sure the syrup is good enough for us to dunk the jalebis. Also the oil should not be hot. It should be low-med hot.
  10. Test by making a jalebi, if the jalebi moves with your hand while shaping its very hot, let it cool. It should be such that you can shape the jalebi then it starts sizzling and the bubbles start appearing.
  11. Make jalebis in the oil with patience, the shape comes with practice, look forward to have more patience. Cook the jalebis in medium flame till its well cooked, almost all bubbles are gone and it looks firm and is starting to golden and is slightly golden..Now's the tricky part, you need to be as fast as you can. Keep a tong in one hand and a skimmer in another.
  12. Using the tongs pick the jalebi and dunk it in using the skimmer inside the syrup for 10-20 seconds.Keep the jalebis inside using the skimmer.. Take the jalebis out using the skimmer and ENJOY THE FRESHEST AND THE BEST JALEBI, because there's nothing like eating one straight from the pan! 😀
  13. Make more jalebis, the same way and serve piping hot to you and your dear ones 🙂
If you're still with me, let me give some tips: The batter can be made in any way, whether you sieve in the rangkat in flour or just add all the flour rangkat mix and then add water to make a thick paste. But make sure it is a thick paste and kind of gloopy. Then mix it as best as you can, while doing it you'd see the the batter kind of flowing more now. After mixing for about 5 minutes, you'll it is flowy, stringy, sticky and if you keep for a couple of seconds idle air bubbles will come up to the surface. It is not a strict recipe, i mean like baking recipes you can wet your hands and mix it if its way too thick or add a tsp of flour if its way too thin. Consistency should be such that it is flowy, but thick. Have you seen a halwai making these? How he presses the cloth and batter flows in a flowy stream, and when he stops it stops.
I like to add baking powder, so the the jalebis puff a little in the oil and also get a little more crispy. You can use baking soda but, as it is more alkaline than baking powder jalebis will brown more. I like to have them slightly golden rather than brown spots. Both ways it should work well!
You can use 1 cup of jaggery and 1 cup of sugar for syrup if you wish to use jaggery.
Before starting to shape jalebis, try to play with the batter and the flame of oil. It should be such that the shape retains and you're able to make a good one. To try it and play with the heat.
You need to be quick while taking the jalebis and dunking them in syrup, again be sure to dunk and not coat. Take the jalebis using a tong and dunk them in using a skimmer.

One more recipe, that i said would share here: Make sugar syrup using the ¾ cup sugar, ¼ cup water, food color and a pinch of cream of tartar/one lemon wedge as shown in video. Take 70 grams of maida, add 30 grams of urad flour(powder it in your mixer and sieve) and add in ¼ tsp each of citric acid and baking soda. Add sufficient amount of water to make a thick batter. Transfer the batter to a disposable piping bag or a ketchup bottle or zip lock bag, and pipe jalebis in ½" oil as shown in video. Cook the jalebis in medium hot oil until golden, dunk in the syrup as shown. And take out in 5-6 seconds. Serve Hot. This way also makes good jalebis but i feel the consistency is not good and also they can get soggy. Most of the times they are soggy when taken out from syrup and then they turn crunchy after 3-4 minutes from out like melting moments cookies.. These are good, but i like the rangkat one better. I just shared this as well, because I know some people might not be able to find the rangkat and would ask for a recipe without it so shared 🙂 But trust me, You'll be able to find rangkat, in any wholesale grocery store.. Just go to your city's hyped wholesale market and ask for rangkat, or hydro or jalebi ka powder..:) Just try finding atleast 2-3 times, and not only in your regular grocery store, in the wholesale market or baking supply stores. I got it from Chawla Essence Mart, General Bazar in Hyderabad.

Now that you have the recipe in your hands, why not try it and enjoy the heavenly jalebis! Because, you know it Nothing is better than Jalebis straight from the Pan!!!!! 😀

That’s all for today, Thanks 🙂


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Motichoor Laddo Recipe | Perfect Motichur Laddus – Indian Sweet Secrets Revealed

Hey Foodies,

Motichoor Laddu, or Motichur Laddos is a weakness of many.. I mean literally, who doesn’t like these Laddus which are made up of Fried droplets/pearls of Chickpea Flour, simmered in sugar syrup and shaped into balls?

Image Shot the Next Morning.

These, right these, are homemade.. Don’t you agree? Try it to believe it.. As soon as I posted the Motichoor Donuts, the requests for this Motichoor Laddus instantly took a peak.. So here’s my Perfect Recipe for you to make the Real Motichoor Laddus.

Image shot after 2 hours being made.

I’m stressing on real, ask me why? Cause I’m just too skeptical about things.. Many of you might have gone through the recipes available online.. Mostly which either calls for Making Normal Boondi’s and crushing them in a food processer/blender or Soak the Mini Boondi’s in syrup like for Normal Boondi Laddus.. Common guys, these are special, These are made by making miniature pearls, then simmering in sugar syrup.. Look, Look at the pearls which, absolutely round, and perfect!

motichoorladdu4 motichoorladdu5

So, without talking much here’s the recipe and then the Tips & Tricks in the Notes Section.

WARNING : “Pretty Long Recipe Ahead, Go slow with patience.”

If you feel the recipe is over-exaggerated, I’m sorry it needs to be, Watch the video first for a better understanding.

I presume, Motichoor Literally means the motis/pearls breaking easily. Choor is an Bengali Word I believe, and choor means break/crumble/crush.

Video Recipe:

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Serves: 500grams
  • Besan / Chickpea Flour – 1 Cup / 125 grams [Coarse Variety]
  • Water – 235 Ml [Or as required to make watery batter]
  • Kesar Orange Food Color – Few Pinches
  • Ghee – ¼ Tsp + For Frying
  • Sugar – ⅔ Cups + ¼ Cup / 180 Grams
  • Water – 90Ml
  • Cream of Tartar / Tartari – 1 Small Pinch [Use 1-2 drop lemon juice/1 pinch citric acid instead]
  • Rose Water – ½ Tsp
  • Melon Seeds / Char Magaz – 1 ½ Tbsp {More or less}
  1. Start by mixing the besan, a pinch of kesar food color, ¼ tsp ghee in a bowl. Add water little by little and make a batter. Keep aside some of the water(if measured as shown), or make a medium thin batter using water as required. Let the batter rest for 15-20 minutes minimum.
  2. Add more water and make a super thin, “Watery” kind batter. Heat ghee to fry the Motichoor boondis, in a kadhai/pan.
  3. You’ll need a Jhara for making the miniature boondis, the finest one. Place a stand/container or some sort of thing near the pan with ghee. Make sure to keep a cloth below and above the container. The height of the container should be a couple inches above the pan.
  4. On the other side, keep a plate/tray where you’ll keep the fried boondis in. Above the plate, either keep a strainer or a colander so that the excessive ghee can come out. To make these miniature boondis, its advisable to have someone help you.
  5. To make these, you’ll need to consistently beat/hammer/tap down your jhara’s handle in the container and the face of jhara should be over the pan. While someone who is helping you would add a ladle full of the watery batter. And the miniature boondis would fall into the super-hot/little less hot than smoky ghee.
  6. As soon as you feel all the batter has been dropped into the hot ghee, take the boondis out from the ghee. I mean instantly take them out. You don’t want to over cook them, they’re smaller than a mustard and would cook in a second as the ghee is super hot as well. Keep the fried boondis over a colander/strainer.
  7. Like so, make the miniature boondis by smashing/hammering down the jhara’s stem/long handle over the container while someone adds a ladle full of batter to it and the boondis would fall into the super hot ghee and it’ll fry in a jiffy. Take them out and place in the strainer. Keep taking the boondis out from the strainer and keep in a bowl so that all boondis get a chance to leave the excess ghee.
  8. After all the boondis are made, let them rest for 10-15 minutes.
  9. To make the syrup, add the 180grams of sugar and 90ml of water in a pan. Add a pinch of kesar food color, a pinch of Cream of Tartar/Tartari and the rose water.
  10. Heat it up and let the sugar dissolve, and switch over to a very very low flame. If your stove doesn’t have a very slow flame, switch off the flame. The flame should be such low as its closed to being switched off.
  11. Add the boondis in and start stirring it. Cooking these boondis is a critical and tricky step, if you cook this less it won’t form into laddos and even if it forms it may remain kinda chewy and wet. If you cook it more, it’ll be hard and all the goodness of a melt in mouth motichoor would be void.
  12. Cook it in very very low flame, just until it starts leaving sides. If you had switched off flame, switch it on after 2 minutes to the lowest flame and Cook it till Just Starts Leaving Sides. Once done, switch off flame and cover and let it be like so for 5-6 minutes.
  13. Take the mixture out from the pan into a plate and spread it. Add the char magaz/melon seeds and let it cool down completely. You have two options; either make the laddus and keep them for 4-5 hours or let this mixture rest for 4-5 hours then make the laddus. I make as soon as it cools, then let them rest. I prefer to shape and then rest.
  14. Shape these into laddus and then cover these and let these rest for 4-5 hours minimum. More the better, but one cannot resist any more. By this time happens, the boondis get softer, sweeter and just like a motichoor laddo should be.
  15. As the time passes, and if you had made them before and let them rest which may result in slight odd shapes, you can roll them between your Ghee Greased/Wet Palms again to make them round and shiny. ENJOY!
TIPS / Tricks / Do’s and Don’ts:

Besan : For this recipe let me explain. Basically you need a coarse besan. Bombay Besan and the Normal/Coarse Besan are the normal two kinds. Bombay Besan is a fine variety of besan, usually used in the fritters. And the coarse variety which is ground coarse, specially used for Mithais, such as this, besan ki burfi, laddo and so on. Try to find the coarse variety and use it, if unable to you could try replacing 1½ tbsps of besan from 1 cup of besan with semolina/suji. Though, its best to find a coarse variety which is easily available.

Thickness of Batter : Plays a important Role, Make sure the batter is of watery consistency. It Should Not Be Thick. If its thick, the jhara’s holes may get jammed or the batter may get a little collected beneath the holes resulting in thicker/bigger boondis. On the other hand, it should not be way too diluted, it should have a like consistency.

Consistency in Tapping : Make sure you tap/hammer your jhara’s long handle in the container/stand consistently. If you do it slowly, you may get a Fried Pancake or Lumps of Boondi / Large Boondis. *DO THIS UNDER ADULT SUPERVISION IF YOU’RE NOT AN ADULT LIKE I DID.* Be paitent, and don’t rush there’s smoky hot ghee which you’re working with.

Frying the boondis : These motichoor boondis are even smaller and a mustard and the ghee is as hot as it would smoke which means as soon as it goes to the ghee it gets cooked in a jiffy. Make sure you take them out instantly. Also make sure you let the boondis get rid of excess ghee. And time to time transfer the boondis to a bowl so that all the boondis are excess-ghee-free.

The syrup : As soon as the sugar melts transfer to a very very low flame and add in the fried motichoor boondis. For the moti(s) to choor you need to cook them in such a way that they absorb the syrup and get soft. I presume, the mithaiwalas make in a large quantity which means the syrup cools down tremendously and then takes a good time and the boondis get cooked well and soak the syrup well. At home, you need to either switch off the flame and add the boondis and after two minutes turn it on to the lowest flame or place it in such a flame that it is close to the flame being switched off. My hob has a very small burner I used that.
Cooking this mixture till such that it starts leaving sides may turn these laddos dry, which motichoors aren’t. So you need to use something acidic, which will prevent the crystallization/drying of it. You can use a drop of lemon juice or citric acid or a tiny pinch of cream of tartar or as popularly known in hindi as “tartari”. One way of testing whether the cooking in syrup is done or not is by “grabing a boondi and pressing/trying to choor the boondi.” If it choors well its ready. Note : The known texture of super soft and melt in mouth is going to come with time. The boondis of the motichoor laddo would go even softer and as found in shops as you keep it to rest, it is kinda firm when you shape it.

The final wait : You need to either keep the mixture for quite a time like for 4-5 hours or shape the laddus then keep them for atleast 4-5 hours. This does many things; Mingles the flavors; Makes the boondies super soft and melt in mouth and just like available in market which now may be a little firm; laddos would get sweeter.



So, If you are still with me, That was my perfectt recipe to make Motichoor Laddus.. Perfect round miniature boondis simmered in sugar syrup! Make and enjoyy.. 🙂 This was again a recipe, that took a lot of time and effort to develop.. Specially more effort.. Finally, one day tried making with thin batter and it came great! So, definitely takes some effort but is out of the world! That’s it for today..



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Sugar Free Rasgulla Recipe – Bengali Rasgulla with Sugar Free | Sugar Free Sweets

Hey, Here comes another sweet recipe, but this time its sugar free. SFRasgulla1 Now-a-days more and more people are not able to eat a lot of sugar.. Have been getting a lot of requests for Diabetic Friendly recipes.. So, I thought to start with this Sugar free Rasgulla.. Yes, Yes, I used Sugar Free Natura which is nothing but sucralose and having a lot of it isn’t a good thing for diabetics. But I believe, having one in once in a looonnngg while doesn’t matter much ya? I’m not very much known to diabetics to be true as noone in my family is diabetic.. You can use any Sucralose in this recipe.. And even cut down the sugar to half, that is add 10 grams of Sugar Free Substitute. Without any much delay, let’s get on to the recipe.

Video time:

Text recipe:
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Sugar Free Rasgulla Recipe - Bengali Rasgulla with Sugar Free | Sugar Free Sweets
  • Fresh Raw Pure Cow Milk - 1½ Liter
  • Sugar Free Natura - 19 Grams (READ NOTES)
  • Lemon Juice - 2 Tbsp (Mixed with 2 tbsp water)
  1. Start by heating up the milk in a pan stirring regularly till it gets a boil. Shut off the flame, and let it cool for a minute.
  2. Slowly pour in the diluted lemon juice stirring well until it separates into whey and cheese/chenna.
  3. As soon as the milk curdles, strain it over a cheesecloth/muslin cloth which is lined in a colander over a bowl.
  4. Pour cold water over the cheese to get it cold and get rid of acidic taste/flavor. Gather the edges and squeeze lightly. Tie it somewhere like on faucet / drawer handle and let the whey drip and excess moisture leave out for 30 minutes.
  5. In a deep and wide vessel/pan add in 9 cups of water along with the sugar free substitute. Heat it up till it gets a roaring boil.
  6. Once the chenna has been dripping the moisture for 30 minutes, take it out and see if it lightly crumbles and breaks its ready otherwise squeeze out the moisture from it. There needs to be a little bit of moisture in the chenna, but it should not be wet either.
  7. Divide the chenna into equal sized balls. I made 15 out of it.
  8. Drop the balls in the vigorously boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 10 minutes. Make sure the syrup if continuously boiling, adjust the flame accordingly.
  9. After it has been cooked for 15 minutes in total, take them out to a bowl with minimal syrup to cover them. Boil the remaining syrup for another 5 minutes and then pour all together to the boil.
  10. Let it cool to room temp, refrigerate then and enjoy! 🙂 Tastes best once rested for 7-8 hours, I prefer to make mine in evening and serve next day.
I used Sugar Free Natura which comes in powder form. I DO NOT recommend you to use the sugar free tablets/pellets as they might bring a bitter taste. You can use any sugar free which is sucralose.
If you are thinking to cut down on sugar even more, feel free to add 10grams of it or even less.. But if you divide the sugar free and rasgullas, its less than 1 and a half sachets Per Rasgulla of sugar free that you usually add to your tea/coffee..

SFRasgulla2 This is a must for you to try, And I hope you will definitely try 🙂 No compromise on anything, just tastes fantastic!

Thanks for stopping by,

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Bengali Sponge Rasgulla Recipe

Hey Foodies, Here, I am with the perfect recipe of Rasgulla for you!! This is ought to be my favorite Indian Sweets.. I’ve failed, over 30 times to prepare this, Sigh! Just for you all.. Finally, after 4 months from my first try.. Here, I have the perfect recipe for you all!!


I would suggest, watch the video and see the consistency of the chenna to get the perfect rasgullas.. If the chenna is over kneaded, it wont work, if its less kneaded, it wont workout! So, see and consistency and prepare this… The key to get a perfect rasgulla is lying on the moisture content and the kneading.. Many recipes mention to knead for so and so minutes.. But the time depends upon the quality of chenna.. As i mentioned in the video..

Rasgulla 2

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Bengali Sponge Rasgulla Recipe
Recipe type: Dessert
Cuisine: Indian
  • Milk* - 1 Liter
  • Sugar - 2 Cups*
  • Lemon - 2-3 Tbsp
  1. Heat milk, stirring occasionally.
  2. Mix lemon juice with 2 tbsp of water. Line a colander with muslin cloth/dupatta/cheese cloth.
  3. Once, the milk boils, switch off the flame. Wait for 30 seconds, add about ½ of the lemon mixture and stir well.. It should start curdling. Add a few more drops and stirring again.
  4. Once the milk is curdled and greenish whey is out. Pass it through the cheese cloth lined colander.
  5. Wash the chenna with some cold water. This will remove the lemon thing and will also help in making soft chenna.
  6. Gather the sides, and lightly squeeze the chenna. Dont apply much pressure. Lightly squeeze. After that, hang this for 30 mins in a kitchen tap or a cupboard.
  7. While the chenna is hanging, take a pot which is wide and is deep. The more the deeper and wider, the better! I took a cooker which is of 3.5l. Any pot works as i dint close the lid of it.
  8. Add 10-11* cups of water to the cooker and 2 cups* of sugar. Heat that up!
  9. Take the chenna out from the cheesecloth, it should be dry* but moist*. Start kneading this.
  10. Kneading time depends upon the quality of milk. I wont give a specific time, just knead until it gathers all together, no lumps and bumps are there. And some fat will start releasing, as soon as it starts releasing, stop there and make balls. Make smooth round balls of about 1" diameter.
  11. You would need atleast 4" of sugar syrup in the pot you are cooking and atleast 10" of width. Calculation behind it is, the 1" will expand into 2", and you atleast need 2" more for the rasgulla to swim in the syrup to ensure it is round. The more the height and width, its better!
  12. Now when the syrup is boiling, add the balls into it and cover it. Setup a timer of 15 mins! The water should be continuously vigorously boiling.. I keep the flame on the higher side!
  13. After 5 mins, open the lid once, and stir with utter care. Cover and do the same after 10 mins.
  14. As soon as the timer rings, transfer the rasgullas to a bowl with a good amount of syrup!
  15. Now the most patienctic thing, you'll need to wait for a 6-7 hours..
  16. After 6-7 hours, it'll be soft, juicy, moist, spongy, it'll hold its shape and will be heavenly!
  17. Serve it cold!
Milk - Use Full Cream Fresh Cow Milk for best results.. Most of my failed attempts are due to the milk.. It has to be Pure!
Sugar - Sugar quantity depends upon the pot size. The ratio of sugar water i prefer is 1:5.
Chenna - It has to be dry but also should have a little amount of moisture. If the chenna is dry, rasgullas will be dry/will dilute with syrup. If it has much of moisture, rasgullas will be flat/dilute/crack..
Kneading - Follow this simple rule, knead until it starts leaving the fat/ghee! Once you feel the plate and your hands are getting greasy, make balls and cook!
Rasgulla Size - You can make them smaller or big, its up to you! Ideal size if 1 inch diameter when raw. It'll be double in size when cooked!
Sugar Syrup - You need atleast 4" or more of deepness of sugar syrup in the pot you are using for making this to ensure they remain round while cooking. Pot's width should atleast be 10 inches.
Sugar Syrup should be continuously boiling while they are cooking!
You can clean the sugar syrup if you want crystal clear sugar syrup. To do so, add 2 tablespoon of milk to boiling sugar syrup. Remove the scum which will float in just another 10 seconds. And then cook the rasgullas.
You can use any pot with a lid. Ideal size of pot for 8 rasgullas: 10 Inch Width 6-8 Inches Height! You can cook upto 10 rasgullas in this big cooker and this much syrup. But i make 8 or less to be on the safer side!
Sugar syrup can be used again to make this delicacies again. Sometimes i make these in batches when making more than 10!

I love it the next day, but my craving does not let it stay it for that long.. They get finished as soon as they are cooled.. Feel free to ask me any queries about this.. I have the solution of this rasgulla.. Whether its dry rasgulla, or flat, or the rasgulla broke into syrup, or they cracked, or they diluted into syrup or so.. 🙂 And dont worry, even they go awry, we have solutions for them..And one can make something out or other from it.. Its easy to make, but its tricky! Try it and let me know the outcome!!

Use Leftover Syrup: Make Pudas:

Video Recipe:



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Gulab Jamun Recipe | Traditional Desi Style

Hey Foodies,

Gulab Jamun is one such sweet dish I start craving for just when its name is called out for or just in a random food discussion. This warm and soft gulab jamun literally melts in mouth, and one forgets the count of how many they’ve had eaten. And, this is the best part, cause when we buy stuff from the sweet shop vendors we do love it but somewhere, we do feel it is not so great to eat a whole lot of gulab jamuns or any other sweet in abundance.


Simple ingredients and heavenly taste!

Heres the Mawa recipe:
Chenna is here:
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Gulab Jamun Recipe | Traditional Desi Style
Recipe type: Dessert
Cuisine: Indian
Serves: 6
  • Sugar - 1½ Cup
  • Water - 1½ Cup
  • Rose Water - 2 tbsp.
  • Saffron - Few Strands
  • Cardamom - ¼ Tsp
  • Khoya - 90 gm
  • Chenna - 25 gm
  • Maida - 1 tbsp.
  • Baking Powder - 1 Pinch
  • Saffron - few strands
  • Pistachio - 1 tbsp
  • Cardamom - 1 tsp
  • Ghee - for frying
  • Water - as needed
  1. For Sugar Syrup: Add 1 and half cups of water and 1 and half cups of sugar to a big pot. Mix it well, bring it to a roaring boil. Test by dropping one drop of syrup to a bowl of cold water. If the syrup mixes with water after sinking, its ready! We do not require any thread consistency.
  2. Keep aside and add some crushed cardamom pods and saffron strands to it.
  3. Knead chenna until well combined. Keep aside. Knead khoya until smooth and soft.
  4. Mix chenna and khoya. Knead for 2 minutes. Add maida and baking powder to the mixture and fold it all together for completely soft dough. If your dough seems a bit dry, add a tsp. of water/milk to it.
  5. Make filling for Gulab Jamun: one tsp. of cardamom, few strands of saffron, and 1 tbsp. of pistachio. All mixed together.
  6. Make 6 portions out of the mixture by stuffing a bit of the stuffing we prepared.
  7. Heat up ghee. Turn off the gas. Ghee should not be hot. It should just be warm. Slowly, add the balls and let them sink into the ghee. Once it rises, start stirring slowly, creating round turns into the pan so that the balls move and get the color and fried from all sides.
  8. Once, the Gulab Jamuns are of the color you had been searching for, transfer it to the warm enough sugar syrup.
  9. Top the bowl of soft gulab jamuns with some rose water. Let it be in syrup for 4-5 hours. I prefer to eat the next day!
  10. Serve hot by heating in a microwave or in a stove top. Garnish with pistachios and saffron strands.
Sugar syrup should be warm enough while adding the fried balls.
Use homemade chenna and mawa for better results.
Baking powder is a finger dash.
Dough should be soft and smooth. Use Milk/Water to make it soft if its stiff.
For frying, I would suggest a saucepan as shown in video.
Make sure ghee has to be warm when balls are added. And you need to fry them in very low flame. Otherwise they will be raw from inside! It will take 8-15 mins to fry one batch.
Continuously stir the ghee to ensure great color.
Soak gulab jamun in syrup for atleast 4 hours before serving. Taste great next day bdw!

I would love to hear you in the comments section below.

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Video Recipe:

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