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Chocolate Chip Coconut Ladoo

Chocolate Chip Coconut Ladoo

Chocolate Chip Coconut Ladoo - Easy, delicious, chewy, no-cook fusion sweet made with desiccated coconut, sweetened condensed milk, choco chips and ground cardamom! Perfect for any occasion or festive celebration!

What is chocolate chip coconut ladoo?

Chocolate chip coconut laddoos are a delicious, fusion and easy no-cook Indian sweet treat or dessert made with desiccated coconut, sweetened condensed milk and chocolate chips. The mini choco chips adds a modern twist on the traditional Indian sweet balls. It is one of the easy Indian sweets and perfect for any occasion or Indian festivals such as Raksha Bandhan, Diwali, Ganesh Chaturthi.

Ingredients & Substitutions:

Desiccated Coconut - Use good and high quality fine desiccated coconut for best results. Do not use fresh coconut.

Condensed Milk - I have used store-bought sweetened condensed milk in this recipe. It adds sweetness, creaminess and helps binding the laddu mixture. If you want to make a vegan version of laddu, feel free to replace it with sweetened condensed coconut milk.

Chocolate Chips - I have used mini dark chocolate chips here. White chocolate or milk chocolate chips can also be used.

Cardamom Powder - Adds a great flavor to the sweet balls. Omit if you don't have it.

Ghee - You will need little bit ghee to grease your hands while rolling the laddus. For a vegan version, use coconut oil or vegetable oil.

Serving suggestions:

Serve them as a sweet snack along with tea or coffee. Serve them as a dessert during festive celebrations. They make a great edible gift for Christmas or Diwali!

Storage suggestions:

They stay fresh for at room temperature for 4-5 days. If you want to store them for longer period of time, store them in the refrigerator for up to 10 days. They can also be frozen for 2-3 months.

Tips & Notes:

Use good and high quality ingredients for the best results. If you feel the laddu mixture is too dry, add more condensed milk. If the mixture feels too wet, add little more coconut to help bind the mixture. You can also lightly toast the desiccated coconut before mixing it with condensed milk, but let it cool completely if you do. If it is warm before adding the chocolate chips, they will melt too quickly.

Do not use large or regular chocolate chips, mini choco chips will distribute evenly throughout the laddu and will give them a smooth finish. You could also replace mini chocolate chips with mini white choco chips.

If the laddu mixture is too sticky to shape, refrigerate it 15-20 minutes before rolling. This helps firm it up a bit to shape the ladoos.

You can mix in some chopped nuts or dried fruit for added crunch or sweetness. You can also add a little bit of vanilla extract for a different flavor variation.

You could also roll the ladoos in crushed nuts, cocoa powder, cocoa nibs or chocolate sprinkles for added crunch or extra chocolatey taste.

If you want to increase the sweetness, add a couple of teaspoons of powdered sugar to the mixture.

Step by step instructions:

Combine desiccated coconut, condensed milk and cardamom powder in a mixing bowl. Mix everything using a spatula or wooden spoon to form a dough. Add more coconut or condensed milk to adjust the consistency of the mixture.

Sprinkle mini chocolate chip over the ladoo mixture.

Gently fold everything until well combined. Add more chocolate chips if you want.

Grease your hands with ghee or oil and shape the dough into round balls.

Roll them in desiccated coconut until well coated.

Few more Indian desserts:

Chocolate chip coconut ladoo recipe video below:

Print Recipe

Chocolate Chip Coconut Ladoo

Chocolate Chip Coconut Ladoo - Easy, delicious, chewy, no-cook fusion sweet made with desiccated coconut, sweetened coconut milk, chocolate chips and ground cardamom! Perfect for any occasion or festive celebration
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert, Snack
Cuisine: Fusion, Indian
Keyword: easy indian desserts, fusion indian desserts, Indian Sweets
Servings: 10
Calories: 131kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.25 Cups Desiccated Coconut (Extra for rolling)
  • ½ Cup Sweetened Condensed Milk
  • ⅛ Teaspoon Cardamom Powder
  • ⅛ Cup Mini Chocolate Chips

Instructions

  • Combine desiccated coconut, condensed milk and cardamom powder in a mixing bowl. Mix everything using a spatula or wooden spoon to form a dough. Add more coconut milk or condensed milk to adjust the consistency of the mixture.
  • Sprinkle mini chocolate chip over the coconut mixture.
  • Gently fold everything until well combined. Add more chocolate chips if you want.
  • Grease your hands with ghee or coconut oil and shape the dough into round balls.
  • Roll them in desiccated coconut until well coated with coconut.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 115mg | Fiber: 2g | Sugar: 11g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 0.4mg

Lauki Ki Kheer

Lauki Ki Kheer - A creamy, rich, and delicious traditional Indian dessert made with grated bottle gourd, whole milk, sugar, cardamom, saffron and, nuts. It's a mildly sweet and comforting pudding, perfect for special occasions and festivals.

What is lauki ki kheer?

Lauki Ki Kheer is a classic Indian pudding or dessert made from grated bottle gourd (lauki), milk, sugar and, cardamom. The grated lauki is sauteed in ghee, cooked in milk, sweetened with sugar and flavored with saffron and cardamom. It is a rich, creamy, and mildly sweet Indian dessert, often enjoyed during festivals such as Diwali, Navratri, Eid, and Raksha Bandhan. It can also be made on fasting days like Navratri or Shivratri!

This kheer is also known as Ghiya Ki Kheer, Sorakaya Payasam or Dudhi Kheer. It is one of the easiest desserts to prepare, requiring minimal ingredients and little time. It can be served warm or chilled as a dessert.

Ingredients & Substitutes:

Bottle Gourd - It is also known as Opo Squash. Make sure you are using fresh and tender bottle gourd for the best taste and flavor. Taste the bottle gourd first if it has any bitterness. Discard it if it is bitter.

Milk - Use full-fat or whole milk for the rich and creamy texture. I have used boiled and cooled milk in this recipe.

Ghee - Ghee is clarified butter. You can get it from any Indian store or make your own using butter. You can also swap it with coconut oil if you don't have ghee.

Sugar - I have used white sugar, it can be replaced with brown sugar. If you want to use jaggery, see the tips section below.

Saffron - Adds a lovely color and flavor. Totally optional though.

Cardamom - Do not skip adding cardamom. Use freshly ground cardamom if possible.

Nuts - I have used almonds and pistachios. You can use any of your favorite nuts.

Serving suggestions:

Lauki kheer tastes best when served cold. Chill it in the refrigerator for few hours before serving. You can also serve it warm, especially during colder months. Reheat gently over a low heat before serving.

Serve it in dessert bowls topped with chopped nuts and rose petals. You could also pair it with Indian gulab jamuns.

Storage suggestions:

It can be stored in the refrigerator for 1-2 days. Transfer the any leftover pudding to an airtight container and store in the refrigerator.

Tips & Notes:

Use fresh and tender lauki only. Do not use hard or mature bottle gourd.

Use a large hole hand grater of food processor to grate the bottle gourd for a better texture, do not use the fine grater.

Some recipes require squeezing the grated lauki to remove excess water, but I didn't do that. If you want, you can squeeze some water content.

Do not skip roasting grated bottle gourd in ghee, it will enhance the flavor.

Use full-fat milk and boil it well before using it to make the kheer.

Stir the kheer frequently to prevent it from burning.

Adjust the sugar as per your taste preference. Taste the kheer and add more if you want to increase the sweetness. You can also add some condensed milk for a richer texture. In that case, adjust the amount of sugar accordingly.

If you are using jaggery instead of sugar, add after turning off the heat. Do not boil the kheer after adding the jaggery, as it can cause the milk to curdle. Once the lauki is cooked and milk has thickened a bit, remove it from the heat and add jaggery.

I have used raw nuts, you can roast them in ghee until golden brown if you want. You could also add rose water or kewra essence towards the end to add a floral touch.

Step by step instructions:

Wash, peel, and grate a bottle gourd. Discard the seeds. You will need 1 cup of tightly packed grated lauki. Heat a tablespoon of ghee in a wide and heavy bottomed pan and add grated lauki.

Saute for about 5 minutes.

Add milk and saffron strands to the roasted lauki. Bring it to a boil for 5 minutes.

Then reduce the flame to medium-low heat and cook for about 10 minutes. Don't forget to stir frequently.

Cook until milk has reduced a bit and lauki is soft and cooked.

Add required sugar, cardamom powder and chopped nuts. Mix well and let it cook for 3-5 minutes.

Remove it from flame and serve warm or chilled. It will thicken more as it cools.

Few more Indian dessert recipes:

How to make lauki kheer recipe video below:

Print Recipe

Lauki Ki Kheer Recipe

Lauki Ki Kheer - A creamy, rich, and delicious traditional Indian dessert made with grated bottle gourd, whole milk, sugar, cardamom, saffron and, nuts. It's a mildly sweet and comforting pudding, perfect for special occasions and festivals.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Keyword: diwali recipes, easy indian desserts, indian dessert recipes, kheer recipes, lauki ki kheer recipe
Servings: 4
Calories: 197kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Tablespoon Ghee
  • 1 Cup Grated Bottle Gourd (tightly packed)
  • 2 Cups Whole Milk / Full-Fat Milk (boiled and cooled)
  • ¼ Cup Sugar (or to taste)
  • ¼ Teaspoon Cardamom Powder
  • 1 Tablespoon Chopped Pistachios
  • 1 Tablespoon Chopped Almonds
  • A Few Strands of Saffron

Instructions

  • Wash, peel, and grate a bottle gourd. Discard the seeds. You will need 1 cup of tightly packed grated lauki. Heat a tablespoon of ghee in a wide and heavy bottomed pan, Add grated lauki and saute for about 5 minutes.
  • Add milk and saffron to the roasted lauki. Bring it to a boil for 5 minutes.
  • Then reduce the flame to medium-low flame and cook for about 10 minutes. Don't forget to stir frequently.
  • Cook until milk has reduced a bit and lauki is soft and cooked.
  • Add required sugar, cardamom powder and chopped nuts. Mix well and let it cook for 3-5 minutes.
  • Remove it from flame and serve warm or chilled. It will thicken more as it cools.

Video

Nutrition

Calories: 197kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 292mg | Fiber: 1g | Sugar: 19g | Vitamin A: 207IU | Vitamin C: 0.1mg | Calcium: 175mg | Iron: 1mg

Greek Yogurt Sriracha Sauce

Greek Yogurt Sriracha Sauce - A simple, creamy and healthy condiment made with greek yogurt and sriracha hot sauce. It is perfect for dipping, drizzling, and spreading.

What is greek yogurt sriracha sauce?

Greek yogurt sriracha dip is a simple, creamy, healthy and spicy yogurt dip/sauce made with creamy greek yogurt, garlic and sriracha. It is one of the easy condiment recipes that can be made in couple of minutes with simple ingredients.

It is a great dipping sauce for potato wedges, fries, chips, veggies and wraps. It can also be used as a spread or dressing.

Serving suggestions:

Serve it as a veggie dip with vegetables like cucumbers, carrots or bell peppers.

Pair it with wraps, sandwiches, falafels, french fries, or pita chips.

You can also drizzle it over salads, bowls, tacos, burritos or fajitas for a spicy kick.

Storage suggestions:

Transfer any leftovers to an airtight container and store in the refrigerator for 4-5 days.

Tips & Notes:

Start with a small amount of sriracha sauce and adjust according to your taste preference. Use a good quality sauce since it is the main ingredient. You can get the sauce from any Asian grocery store.

Use fresh and plain greek yogurt for best results. You can also replace it with cream cheese or sour cream.

You could also use minced fresh garlic in the place of garlic powder.

Add fresh herbs like cilantro, parsley, or chives to add some freshness and flavor.

You can also add a squeeze of fresh lemon juice to brightens the flavors.

Step by step instructions:

Combine greek yogurt, sriracha, garlic powder and salt in a small mixing bowl.

Mix everything until smooth and combined.

Transfer it serving bowls and add more sriracha on top if needed.

You might love these recipes:

Greek yogurt sriracha dip recipe video below:

Print Recipe

Greek Yogurt Sriracha Sauce

Greek Yogurt Sriracha Sauce - A simple, creamy and healthy condiment made with greek yogurt and sriracha hot sauce. It is perfect for dipping, drizzling, and spreading.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiments
Cuisine: American, International
Keyword: greek yogurt dip recipes, greek yogurt sriracha dip recipe
Servings: 4
Calories: 22kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Greek Yogurt
  • 1 Heaping Tablespoon Sriracha Sauce
  • ¼ Teaspoon Garlic Powder
  • Salt to taste

Instructions

  • Combine all the ingredients in a small bowl.
  • Mix until it is combined and creamy.
  • Adjust taste and serve as a veggie dip.

Video

Nutrition

Calories: 22kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 18mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.01mg

Orange Creamsicle Chia Pudding

Orange Creamsicle Chia Pudding - A creamy and healthy breakfast or snack that combines the sweet and tangy flavor of fresh oranges with the richness of vanilla. It's a simple, delicious, and perfect grab & go breakfast!

What is orange creamsicle chia pudding?

Orange creamsicle chia pudding is a variation of chia pudding that resembles the flavors of a classic orange creamsicle. Orange chia pudding is a super delicious, creamy, and no-cook kind of breakfast or dessert recipe made with only 6 ingredients.

To get the pudding-like consistency, you will need to add chia seeds to the orange flavored and sweetened creamy coconut milk and let them sit for 1-3 hours or overnight.

It is creamy, flavorful, and healthy breakfast or snack recipe that can be made in no time for busy mornings. It is a perfect and easy recipe for your meal prep.

Ingredients & Substitutes:

Orange Juice - Use freshly squeezed pulpy orange juice for the best orange flavor and taste. Use sweet oranges or mandarin oranges for best results. Store-bought juice works well too.

Orange Zest - I highly recommend adding orange zest, it adds a wonderful flavor to the chia pudding. You can also use lemon zest for a different citrus flavor.

Vanilla - I have used vanilla extract. You can also use vanilla bean paste. A splash of vanilla adds a wonderful flavor.

Coconut Milk - You can use either full fat or low fat coconut milk here. Use full-fat coconut milk for extra creaminess. It can be swapped with any of your favorite milk such as cashew milk, almond milk or regular dairy milk. If you want to use yogurt in the place of coconut, use the same amount.

Chia Seeds - Chia seeds are the main ingredient that gives the pudding its thick, pudding-like consistency when mixed with milk and other ingredients. White or black chia seeds can be used. They are full of protein and nutrients.

Honey - Replace honey with any of your favorite sweetener. Swap it with maple syrup, agave nectar, coconut sugar or date syrup for vegan version of creamiscle chia seed pudding.

Serving suggestions:

It is best when you serve it cold as a breakfast. You can top it with fresh fruits such as orange slices, blueberries, strawberries and mangoes and nuts. You can also serve it as a snack or a dessert.

Storage suggestions:

You can easily store this pudding for a couple of days and it's a perfect make-ahead breakfast or healthy dessert recipe.

Can I make it vegan?

Yes! Simply substitute honey with plant-based sweeteners to make it vegan.

Variations:

Add a little bit of cinnamon, nutmeg or cloves for fall flavors.

Add some chocolate chips or chopped dark chocolate for a chocolatey twist.

Top it with unsweetened coconut flakes to add a tropical touch.

Swirl in a little bit of nut butter like almond butter or peanut butter for a rich and nutty flavor.

Tips & Notes:

Make sure you are using fresh and high quality ingredients for the best flavor.

Always follow the right measurements or ration to get the right consistency every time.

If you want to adjust the consistency, add a little more chia seeds or coconut milk to the pudding and let it sit for some more time.

The quantity of honey will depends on the sweetness of oranges. Add more sweetener according to your taste preference before refrigeration.

Step by step instructions:

Combine coconut milk, fresh orange juice, vanilla extract and honey in small mixing bowl. Mix everything well using a spoon or spatula until well combined.

Add chia seeds to the orange-vanilla flavored mixture, mix everything well without any lumps.

Cover and chill it in the refrigerator for 1-3 hours or overnight until set.

When it is done, give it a stir and serve as a breakfast or decadent snack.

More breakfast recipes:

How to make creamsicle chia pudding recipe video below:

Print Recipe

Orange Creamsicle Chia Pudding

Orange Creamsicle Chia Pudding - A creamy and healthy breakfast or snack that combines the sweet and tangy flavor of fresh oranges with the richness of vanilla. It's a simple, delicious, and perfect grab & go breakfast!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, International
Keyword: chia pudding recipes, orange creamsicle chia pudding
Servings: 2
Calories: 323kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Coconut Milk
  • ½ Cup Pulpy Orange Juice
  • ½ Teaspoon Orange Zest
  • ½ Teaspoon Vanilla Extract
  • 2 Tablespoon Honey
  • 4 Tablespoons Chia Seeds

Instructions

  • Combine coconut milk, fresh orange juice, vanilla extract and honey in small mixing bowl. Mix everything well using a spoon or spatula until well combined.
  • Add chia seeds to the orange-vanilla flavored mixture, mix everything well without any lumps.
  • Cover and chill it in the refrigerator for 1-3 hours or overnight until set.
  • When it is done, give it a stir and serve as a breakfast or decadent snack.

Video

Nutrition

Calories: 323kcal | Carbohydrates: 36g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 13mg | Potassium: 359mg | Fiber: 8g | Sugar: 23g | Vitamin A: 139IU | Vitamin C: 33mg | Calcium: 171mg | Iron: 4mg

Instant Pot Avial (Kerala Mixed Vegetable Curry)

Instant Pot Avial - A traditional South Indian curry made with mixed vegetables, coconut and yogurt. It is typically served with rice as part of a festive meal or Onam Sadya and is perfect for any occasion!

What is Instant Pot Aviyal?

Avial is a traditional South Indian mixed vegetable curry, especially famous in the states of Tamil Nadu and Kerala. It is made with a variety of vegetables such as carrots, beans, yam, plantain, ash gourd, bottle gourd and yellow cucumber. The vegetables are cooked until tender and mixed with ground coconut and yogurt.

This mildly spiced dish is a important part of the Kerala Onam Sadya menu. It is often served with as a side dish with rice during festival and special occasions.

Making the traditional avial in instant pot simplifies the process by cooking the veggies quickly, while still retaining the authentic taste.

Ingredients & Substitutions:

Vegetables - You will need a variety of colorful vegetables. I have used beans, carrots, plantains, drumsticks, and bottle gourd.

Fresh Coconut - You can use fresh or frozen coconut in this recipe. Thaw it before using if using frozen coconut.

Yogurt - Use fresh or sour yogurt as per your taste preference. Replace it with any plant-based yogurt if you are vegan.

Cumin Seeds - Swap it with ground cumin if cumin seeds are not available.

Turmeric Powder - Adds a lovely color.

Green Chilies - Add more or less green chillies as per your taste preferences.

Curry Leaves - Do no skip adding curry leaves, they add a lovely and authentic flavor.

Coconut Oil - It is key to an authentic avial. Use a good quality coconut oil for aroma and richness. Do not skip it.

Serving suggestions:

This South Indian Aviyal tastes great with hot steamed rice. It can also pairs well Adai. Include it as a part of the traditional Kerala sadya (feast). It goes well with other classic South Indian dishes.

Storage suggestions:

It tastes best on the same it is made. However, you can store it in the refrigerator for a day. Do not re-heat it again. Let it sit on the kitchen countertop until it reaches room temperature, then serve.

Tips & Notes:

Make sure to choose a variety of vegetables which is important for flavor and texture of the dish.

Chop the vegetables in to 2-3 inch long pieces of same size so they cook evenly.

Do not add too much water to the coconut while grinding, it can affect the consistency of the final dish.

Add less yogurt for thicker consistency of aviyal. Add yogurt after turning off the instant pot to prevent it from curdling.

Use plan-based yogurt to make vegan avial.

You can also drizzle some coconut oil towards the end to enhance the flavor.

Step by step instructions:

Add coconut, green chilli, cumin seeds, and ¼ cup of water to a small blender jar and grind it to a paste. Do not add more water than needed.

Keep it aside until use.

Turn of the instant pot. Press the SAUTE button and add coconut to the inner vessel of the instant pot.

Heat oil and add 1-2 sprigs of curry leaves and sauté for a few seconds.

Then add chopped vegetables like raw banana, drumsticks, carrots, bottle gourd and green beans.

Add turmeric powder, required salt and ½ cup of water to it.

Mix everything well until combined.

Cover the pot with lid.

Cancel the Saute mode. Set the valve to the sealing position. Press Manual/Pressure Cook button and adjust the time to 4 minutes.

Quick release the pressure manually.

Wait until the metal pin drops and open the lid.

Add the ground coconut paste to the cooked veggies and mix well.

Press the saute button again let it cook for 2-3 minutes.

Turn off the instant pot. Add well beaten yogurt.

Adjust salt and mix well. Drizzle coconut oil on top if you want.

Serve & enjoy!

Few more Instant Pot recipes:

Instant Pot avial recipe video recipe below:

Print Recipe

Instant Pot Avial (Aviyal)

Instant Pot Avial - A traditional South Indian curry made with mixed vegetables, coconut and yogurt. It is typically served with rice as part of a festive meal or Onam Sadya and is perfect for any occasion!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Kerala, South Indian, Tamil
Keyword: aviyal recipe, instant pot recipes, kerala avial recipe, kerala sadya recipes
Servings: 4
Calories: 287kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¾ Cup Fresh Coconut
  • ½ Teaspoon Cumin Seeds
  • 3 Green Chillies
  • 2 Tablespoons Coconut Oil
  • 1-2 Sprigs of Curry Leaves
  • 5 Cups Mixed Vegetables
  • ¼ Teaspoon Turmeric Powder
  • Salt to taste
  • ½ Cup Yogurt

Instructions

  • Add coconut, green chilli, cumin seeds, and ¼ cup of water to a small blender jar and grind it to a paste. Keep it aside until use.
  • Whisk yogurt until smooth and keep it aside.
  • Turn of the instant pot. Press the SAUTE button and add coconut to the inner pot of the instant pot.
  • Heat oil and add 1-2 sprigs of curry leaves and sauté for a few seconds.
  • Then add chopped vegetables like raw banana, drumsticks, carrots, bottle gourd and green beans.
  • Add turmeric powder, required salt and ½ cup of water to the pot.
  • Mix everything well until combined.
  • Cover the pot with lid.
  • Cancel the Saute mode. Set the valve to the sealing position. Press Manual/Pressure Cook button and adjust the time to 4 minutes. Quick release the pressure manually.
  • Wait until the metal pin drops and open the lid.
  • Add the ground coconut paste to the cooked vegetables and mix well.
  • Press the saute button again let it cook for 2-3 minutes.
  • Turn off the instant pot. Add well beaten yogurt.
  • Adjust salt and mix well. Drizzle coconut oil on top if you want.
  • Serve with rice!

Video

Nutrition

Calories: 287kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 244mg | Potassium: 615mg | Fiber: 12g | Sugar: 4g | Vitamin A: 11590IU | Vitamin C: 39mg | Calcium: 120mg | Iron: 3mg

Mawa Modak

Mawa Modak - A traditional Indian festive sweet made with khoya (milk solids), saffron, and cardamom. These soft, rich, and creamy modaks are perfect during festival of Ganesh Chaturthi.

What is mawa modak?

Modak is known to be a favorite food of Lord Ganesh (Indian god) especially on his birthday (Ganesh Chaturthi). Millions of Indians across the world shower him not only with holy chanting, street parades but also his favorite food items.

People make so many traditional and fusion verities of modaks at home during the Ganesh Chaturthi festival and Mawa Modak is one of the traditional modak recipes.

It is also known as khoya modak. You only need mawa (reduced milk solids), saffron, milk. ghee and cardamom to make this quick and delicious festive treat. This instant mawa modak recipe doesn't require lot of time to make, 7-10 minutes of active cooking time is just enough.

More modak varieties:

Ingredients & Substitutions:

Mawa - Also known as khoya or dried milk solids. You can get it from any Indian grocery stores or make your own. Make sure you are high quality and fresh mawa since it is the base of the dish.

Sugar - You can use any of your favorite sweetener such as jaggery, coconut sugar or brown sugar but the color of the kesar modak will be different.

Saffron - It adds a lovely flavor and color to the modaks. Omit if unavailable.

Milk - You will need a little warm milk to soak the saffron.

Ghee - Ghee is clarified butter. It gives a rich flavor.

Cardamom - Do not skip adding cardamom powder, use freshly ground cardamom if possible.

Serving suggestions:

Kesar mawa modak is perfect to make during Indian festivals such as Ganesh Chaturthi, Diwali and Rakhi. They can be served as dessert or sweet snack for any special occasions.

Storage suggestions:

They stay fresh at room temperature for a day. If you want to store them for longer period of time, store them in an airtight container and keep it in the refrigerate for up to 5 days. You can also freeze them for a month or two.

Variations:

Add some desiccated coconut to the khoya mixture for a tropical twist.

Chop your favorite nuts and stuff the modaks with nuts mixture.

You can also add some unsweetened cocoa powder for a chocolate flavor.

Tips & Notes:

¼ cup of sugar for every cup of mawa is just fine. If you want more sweetness, add more sugar.

Use fresh and high quality khoya for a rich and best results.

Do NOT overcook the khoya mixture. Otherwise, the peda modak will be chewy.

Step by step instructions:

Soak a pinch of saffron in little milk for few minutes.

Melt ghee in a heavy bottomed pan and crumbled or grated khoya. Make sure the khoya is at room temperature.

Roast the mawa over a low - medium heat for about 2-3 minutes.

Once the khoya is soft and melted, add sugar and saffron milk.

Keep stirring and cook on a medium flame for about 5 minutes or until it leaves the sides of the pan.

Add cardamom powder to the mawa mixture.

Mix everything well and remove it form heat.

Transfer the modak mixture to a plate or bowl and let it cool completely.

Grease a modak mould with a little bit of ghee to prevent modaks from sticking.

Take a small portion of the prepared mixture and stuff it into the greased modak mold.

Close the mould and remove any excess mixture.

Gently unmold and serve.

Few more festival recipes:

How to make mawa modak video recipe below:

Print Recipe

Mawa Modak

Mawa Modak - A traditional Indian festive sweet made with khoya (milk solids), saffron, and cardamom. These soft, rich, and creamy modaks are perfect during festival of Ganesh Chaturthi.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Snack
Cuisine: Indian
Keyword: Ganesh Chaturthi Prasadam, Mawa modak recipe, Modak Recipes
Servings: 12
Calories: 97kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Tablespoon Ghee
  • 1 Cup Crumbled Khoya (200 grams)
  • ¼ Cup Sugar
  • A Pinch of Saffron
  • 1 Tablespoon Milk
  • ¼ Teaspoon Cardamom Powder

Instructions

  • Soak a pinch of saffron in little milk for few minutes.
  • Melt ghee in a heavy bottomed pan and crumbled or grated khoya. Make sure the khoya is at room temperature.
  • Roast the mawa over a low - medium heat for about 2-3 minutes.
  • Once the khoya is soft and melted, add sugar and saffron milk.
  • Keep stirring and cook on a medium flame for about 5 minutes or until it leaves the sides of the pan.
  • Add cardamom powder to the mawa mixture.
  • Mix everything well and remove it form heat.
  • Transfer the modak mixture to a plate or bowl and let it cool completely.
  • Grease a modak mould with a little bit of ghee to prevent modaks from sticking.
  • Take a small portion of the prepared mixture and stuff it into the greased modak mold.
  • Close the mould and remove any excess mixture. Gently unmold and serve.

Video

Nutrition

Calories: 97kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 54mg | Potassium: 2mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 0.01mg

Upma Kozhukattai

Upma Kozhukattai - A traditional South Indian steamed dumpling made with broken raw rice, coconut and spices. Tastes so good with chutney or sambar.

What is upma kozhukattai?

Upma kozhukattai is a traditional South Indian savory dish, especially popular in Tamil Nadu. It is a healthy steamed snack made with broken raw rice, coconut, little oil and simple Indian spices.

These dumplings are so easy to make and can be served as a healthy snack, breakfast, or light dinner. They can also be made during the Ganesh Chaturthi festival.

Ingredients & Substitutions:

Rice Rava - Rice Rava is broken raw rice. Homemade or store-bought rice rava can be used in this recipe. You can use Wheat Rava or Broken Wheat instead of rice rava.

Mustard Seeds - You can replace them with cumin seeds but it changes the flavor slightly.

Urad Dal - Swap it with chana dal or skip if unavailable.

Coconut - Try to use fresh or frozen coconut. If it is not available, replace it with desiccated coconut. Skip sautéing coconut if you are using desiccated coconut.

Curry Leaves - They add a wonderful flavor to the kozhukattai. Try not to skip them.

Hing - Omit if not available.

Dried Red Chili- You can use ground black pepper or green chillies if dry red chillies are not available.

Oil - You can use any oil such as coconut oil, sesame oil or groundnut oil.

Serving suggestions:

Serve kara pidi kozhukattai as a breakfast dish or evening snack with ginger chutney, tomato chutney, or simple coconut chutney, along with a hot cup of filter coffee. You can also serve with sambar.

Storage suggestions:

Consume within the same day they made. Refrigerate if you want to store them for one more day.

Tips & Notes:

Rice and water ratio is very important to make perfect kolukattai every time. The cooked mixture should be thick but not too dry.

The cooked mixture should not come to the room temperature. Make oblong shapes when the mixture is still warm.

To prevent rice balls from breaking, avoid steaming for long time and use the right amount of water to cook the rava. And tightly roll the cooked mixture into round balls before steaming.

Step by step instructions:

Heat a teaspoon of oil in a heavy bottomed pan or pressure cooker.

Add mustard seeds and urad dal. Let them fry until golden brown color.

Add broken red chili, curry leaves and a pinch of hing and mix everything.

Add grated coconut to the pan and sauté for a minute.

Add 1 & ½ cups of water and required salt. Mix everything well and bring it to a rolling boil.

Once it comes to a rolling boil, reduce the flame to low. Add broken rice to the boiling water and gently mix.

Cover the pan with lid and let it cook until rice mixture is soft and cooked.

Once it becomes soft and the water is fully absorbed, turn off the heat. Give it a mix and let it cool down a bit.

When the cooked mixture is warm enough to handle, grease your hands with oil and roll the mixture into round or oblong dumplings.

Arrange the rice dumplings on a idli plate or steamer basket and steam cook them on a high heat for 10 minutes.

Serve the upma pidi kozhukattai with choice chutney of your choice.

More Ganesh Chaturthi Recipes:

Here is a collection of 80+ Ganesh Chaturthi Recipes

How to make upma kozhukattai video recipe below:

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Upma Kozhukattai

Upma Kozhukattai - A traditional South Indian steamed dumpling made with broken raw rice, coconut and spices. Tastes so good with chutney or sambar.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: South Indian, Tamil
Keyword: Easy Tamil Recipes, Ganesh Chaturthi Prasadam, upma kozhukattai recipe
Servings: 11
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Teaspoon Oil
  • ½ Teaspoon Mustard Seeds
  • ½ Tablespoon Urad Dal
  • 1 Dried Red Chili
  • A Pinch of Hing
  • 1 Sprig Curry Leaves
  • 2 Tablespoons Fresh Coconut
  • 1.5 Cups Water
  • ½ Cup Rice Rava
  • Salt to taste

Instructions

  • Heat a teaspoon of oil in a heavy bottomed pan or pressure cooker.
  • Add mustard seeds and urad dal. Let them fry until golden brown color.
  • Add broken red chili, curry leaves and a pinch of hing and mix everything.
  • Add grated coconut to the pan and sauté for a minute.
  • Add 1 & ½ cups of water and required salt. Mix everything well and bring it to a rolling boil.
  • Once it comes to a rolling boil, reduce the heat to low. Add broken rice to the boiling water and gently mix.
  • Cover the pan with lid and let it cook until rice mixture is soft and cooked.
  • Once it becomes soft and the water is fully absorbed, turn off the heat. Give it a mix and let it cool down a bit.
  • When the cooked mixture is warm enough to handle, grease your hands with oil and roll the mixture into round or oval-shaped balls.
  • Arrange the rice dumplings on a idli plate or steamer basket and steam cook them on a high heat for 10 minutes.
  • Serve the upma pidi kozhukattai with choice chutney of your choice.

Video

Mambazha Pulissery (Kerala Style Mango Curry)

Mambazha Pulissery - A traditional Kerala sweet and tangy curry made with ripe mangoes, yogurt, coconut, and mild spices. It is typically served with rice as part of a festive meal or Onam Sadya and is perfect for any occasion!

What is mambazha pulissery?

Mambazha pulissery is a traditional Kerala dish from South India. Mango pulissery is a sweet and sour curry made with seasonal ripe mangoes, fresh coconut, sour curd / yogurt and mild spices. The authentic recipe requires small mangoes, but you can use any variety of ripe mangoes to prepare this dish.

The process of making this curry is very simple and needs everyday ingredients. The juicy mangoes are cooked in a coconut and yogurt gravy and seasoned with simple spices. It is one of the popular Kerala recipes during the mango season and festive occasions and is a part of the traditional Onam Sadya and Vishu Sadya.

Ingredients & Substitutions:

Mango - Choose sweet and ripe mangoes for the best and authentic flavor. If you have small whole mangoes, just peel and use whole mangoes. You can also use frozen mango chunks when they are not in season. You don't need to thaw them first. I don't recommend using mango pulp in this particular recipe.

You can make pulissery with raw banana (plantain), cucumber, taro, pumpkin, yam, ash gourd or pineapple instead of mango.

Yogurt - You need sour yogurt to get the authentic sweet and sour flavor. Try to use thick curd if possible. Fresh curd will work too but the taste will be vary.

Coconut - Use freshly grated coconut or frozen coconut. Grind it along with cumin seeds and little water to fine paste for the best curry base. If you can't find fresh coconut, replace it with desiccated coconut. Make sure you soak it in little warm water for 10-15 minutes before grinding. I highly recommend using fresh or frozen coconut though.

Turmeric Powder - Adds a lovely color to the dish.

Red Chili Powder - Add more or less according to your taste. You can replace it with cayenne pepper.

Cumin Seeds - Cumin powder can be used instead of whole cumin seeds.

Mustard Seeds & Fenugreek Seeds - These spices add a wonderful flavor. Do not skip them

Green Chili - Adjust the quantity of green chillies according to your spice tolerance. Use any variety of green chili you have.

Dried Red Chili -Dry red chillies are totally optional.

Jaggery - If mangoes are not sweet enough, adjust the quantity of jaggery to increase the sweetness. It can be substituted with white sugar, coconut sugar or brown sugar.

Curry Leaves - They add a distinctive flavor to the curry. If they are unavailable, you can omit them or use dried curry leaves. But I highly recommend using the fresh ones.

Coconut Oil - Can be replaced with any neutral oil such as sunflower oil, but coconut oil adds a wonderful and unique flavor to the gravy.

Serving suggestions:

This Kerala style "moru curry" tastes great with hot steamed rice. It can also pairs well with roti or chapati. Include it as a part of the traditional Kerala sadya (feast). It goes well with other classic South Indian dishes.

Storage suggestions:

Transfer the cooled curry to an airtight container and store it in the refrigerator. It stays fresh for 1-2 days.

Whenever you want to serve, take it out of the fridge and leave it on the counter top and let it come to room temperature. Avoid reheating it as this can cause the yogurt to curdle.

Tips & Notes:

Choose ripe, sweet but firm mangoes for best taste and flavor. If you are using small whole mangoes, you don't need to chop them. Just peel and cook them.

You can make pulissery with taro, pumpkin, cucumber, raw banana (plantain), yam, ash gourd or pineapple instead of mango.

Use thick and sour yogurt for sweet and sour taste. If the yogurt is too thin, the pulissery may become runny.

Adjust the sweetness by adding more jaggery or sugar.

Add more green chillies or red chilli powder to increase the heat.

After adding yogurt to the curry, turn off the flame. Avoid boiling it to prevent yogurt from curdling.

Step by step instructions:

Combine fresh coconut, cumin seeds and ¼th cup of water in a small blender jar.

Grind coconut to a smooth paste and keep it aside until use.

Whisk thick yogurt until creamy and keep it aside.

Wash, peel and chop a large mango into big chunks.

Combine chopped mangoes, turmeric powder, red chili powder, green chili and one cup of water.

Let it cook for 10 minutes on a medium flame.

Add the ground coconut paste to the cooked mangoes and mix well.

Let it cook for 2-3 minutes on a medium - low heat.

Turn off the heat.

Immediately add jaggery, whisked yogurt, and salt. Mix everything well.

Heat coconut oil in a small pan. Add mustard seeds and fenugreek seeds and let them splutter.

Add curry leaves and dried red chillies and remove it from the heat.

Pour the seasoned ingredients over the cooked mango yogurt gravy and mix.

Serve it with hot rice.

Few more Kerala recipe:

How to make mambazha pulissery recipe video below:

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Mambazha Pulissery

Mambazha Pulissery - A traditional Kerala sweet and tangy curry made with ripe mangoes, yogurt, coconut, and mild spices. It is typically served with rice as part of a festive meal or Onam Sadya and is perfect for any occasion!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Keyword: Indian Mango Recipes, Mambazha Pulissery recipe, mango pulissery recipe, Onam Sadya Recipes, South Indian Food
Servings: 6
Calories: 164kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¾ Cup Grated Fresh Coconut
  • 1 Teaspoon Cumin Seeds
  • 1 ¾ Cup Yogurt
  • 3 Cups Mango Cubes (1 large mango)
  • ¼ Teaspoon Turmeric Powder
  • ½ Teaspoon Red Chili Powder
  • 1 Green Chili
  • 1 ¼ Cups Water divided
  • 1 Tablespoon Jaggery
  • 1 Tablespoon Coconut Oil
  • ½ Teaspoon Mustard Seeds
  • ¼ Teaspoon Fenugreek Seeds
  • 1 Sprig Curry Leaves
  • 2 Dried Red Chilies
  • Salt to taste

Instructions

  • Combine fresh coconut, cumin seeds and ¼th cup of water in a small blender or mixie jar.
  • Grind coconut to a smooth paste and keep it aside until use.
  • Whisk thick yogurt until creamy and keep it aside.
  • Wash, peel and chop a large mango into large pieces.
  • Combine chopped mangoes, turmeric powder, red chili powder, green chili and one cup of water.
  • Let it cook for 10 minutes on a medium heat.
  • Add the ground coconut paste to the cooked mangoes and mix well.
  • Let it cook for 2-3 minutes on a medium - low flame.
  • Turn off the heat and add beaten yogurt, jaggery and salt to the curry. Mix everything until well combined.
  • Heat coconut oil in a small pan. Add mustard seeds and fenugreek seeds and let them splutter.
  • Add curry leaves and dried red chillies and remove it from the heat.
  • Pour the seasoned ingredients over the cooked mango yogurt gravy and mix.
  • Serve it with hot steamed rice.

Video

Nutrition

Calories: 164kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 84mg | Potassium: 356mg | Fiber: 3g | Sugar: 19g | Vitamin A: 996IU | Vitamin C: 39mg | Calcium: 150mg | Iron: 1mg

Mango Guacamole

Mango Guacamole - A refreshing and flavorful dip made with creamy avocados and sweet mangoes. It's perfect with tortilla chips, tacos, or as a topping for your favorite dishes.

What is mango guacamole?

Guacamole is a classic Mexican dip made with fresh ingredients like ripe avocados, jalapeno pepper, garlic, onion, lemon juice and cilantro. Mango guacamole is a refreshing variation of the classic guacamole with the sweetness of fresh mangoes.

It is a simple sweet and savory appetizer with fresh and healthy ingredients, packed with full of flavors. It is a perfect recipe if you are looking for a delicious and easy summer appetizer. It's ideal for any event, whether it's Cinco de Mayo or any other festival or celebration.

Ingredients & Substitutes:

Mango - Make sure you are using ripe and fresh mango for the best flavor and sweetness.

Avocado - Use ripe avocados for the best flavor and creamy texture.

Jalapeño - De-seed for milder heat.

Red Onion - Adds a crunch and flavor.

Garlic - It is optional but it recommended.

Cilantro - Do not skip adding cilantro as it adds a wonderful flavor. If you didn't find it, replace it with parsley.

Lemon Juice - Do not skip lemon juice. Make sure you are using fresh juice.

Storage suggestions:

It is best served the same day. If you have any leftovers, cover it with a plastic wrap directly on its surface of the guacamole before sealing the airtight container. Store in the refrigerator for 1-2 days. If it turns brown on top, discard the top layer of the dip. Do not freeze it.

Serving suggestions:

Serve it fresh as a dip for tortilla chips, vegetable sticks, pita bread, or crackers.

It can also be served as a spread. Spread it on toasted bread or bagel for a quick breakfast or snack.

Add it to your burritos, sandwiches, burgers, or wraps for extra flavor and creaminess.

Variations:

You can also add finely diced English cucumbers or diced bell peppers to add a crunch. This version is perfect if you are making it for a summer appetizer.

If you are a fan of sweet and salty combination, crumble some feta cheese and add it to the guacamole.

Add a handful of pomegranate seeds for extra sweetness, crunch, and a pop of color.

You could also include some finely chopped fresh tomatoes for a different variation.

Add a little bit of sriracha sauce for extra kick of heat.

Tips & Notes:

Make sure you use a ripe avocado for the best flavor and taste. It will be easier to mash if the avocados are ripe enough.

Use a ripe and sweet mango. Avoid using overripe mangoes as they can be too mushy after mixing them with other ingredients. Dice the mango into small and even pieces for better presentation and consistent texture.

Do not use bottled lemon juice. Use fresh lemon juice for the best and fresher flavor. It will also helps prevent the avocado from browning.

Start with a small amount of jalapeno and add more to taste. You can always add more as per your taste preferences, but you can't take it away.

Fold the diced mangoes gently to maintain its shape.

Step by step instructions:

Using a sharp knife, cut the ripe avocados in half and remove the pit. Scoop the flesh into a mixing bowl. Discard the outer layer.

Mash the avocados using a fork until you get desired consistency.

De-seed and finely chop the jalapeno and add it to the mashed avocado.

Add lemon juice, finely chopped onion and minced garlic to it and mix everything well.

Add diced mango, chopped cilantro and salt.

Gently fold everything without mashing the mangoes.

Serve immediately with tortilla chips.

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How to make mango guacamole recipe video below:

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Mango Guacamole

Mango Guacamole - Refreshing and flavorful dip made with creamy avocados and sweet mangoes. It's perfect with tortilla chips, tacos, or as a topping for your favorite dishes.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: International, Mexican
Keyword: avocado dip recipes, mango guacamole recipe, Mango Recipes, Mexican Food
Servings: 8
Calories: 110kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Avocados
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Minced Garlic (2 cloves)
  • 1 Jalapeno Pepper Diced finely
  • ¼ Cup Red Onion Chopped
  • 2 Cup Mango (1 large mango)
  • ¼ Cup Chopped Cilantro
  • Salt to taste

Instructions

  • Using a sharp knife, cut the ripe avocados in half and remove the pit. Scoop the flesh into a mixing bowl. Discard the outer layer.
  • Mash the avocados using a fork until you get desired consistency.
  • De-seed and finely chop the jalapeno and add it to the mashed avocado.
  • Add lime juice, finely chopped onion and minced garlic to it and mix everything well.
  • Add diced mango, chopped cilantro and salt.
  • Gently fold everything without mashing the mangoes.
  • Serve immediately with tortilla chips.

Video

Nutrition

Calories: 110kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 335mg | Fiber: 4g | Sugar: 6g | Vitamin A: 573IU | Vitamin C: 24mg | Calcium: 14mg | Iron: 0.4mg

Instant Pot Strawberry Jam

Instant Pot Strawberry Jam - Fresh, delicious, easy and homemade strawberry jam made with 3 ingredients. It's perfect for spreading on toast, bagels, waffles and English muffins. No pectin, no cornstarch required!

What is instant pot strawberry jam?

Instant pot strawberry jam is one of the easy and best things to make when the fresh strawberries are in the season. You will need 3 ingredients and few minutes to make your own strawberry preserve. This recipe doesn't require pectin or any additional colors or flavors.

Making jam in instant pot simplifies the entire process and reduces the cooking and stirring time. This jam is perfect for spreading on toast or topping your favorite desserts like cheesecake, ice creams or puddings.

Why you'll love this recipe:

Quick and easy jam made with minimal ingredients.

Fresh and homemade goodness!

A novice cook can make it easily using instant pot.

It is incredibly versatile.

No pectin, no cornstarch required.

Ingredients & Substitutions:

Strawberries - For this recipe, I have used fresh berries.

Sugar - I have used white sugar, but you could use brown sugar in this jam instead. The color of the jam will be darker if you are using brown sugar though.

Lemon Juice - Use freshly squeezed lemon juice.

Can I use frozen strawberries?

Absolutely, replace the fresh ones with same quantity of frozen berries. Increase the cook time for 1 minute if you are using frozen berries.

Can I double this recipe?

Yes, you can double this recipe easily. Make sure your instant pot is large enough. Ensure you are not filling the pot higher than the max line as indicated on the inner pot. The pressure cooking time remains the same. Cook until you get the desired consistency.

Storage suggestions:

Transfer the cooled jam to an airtight container and store it in the refrigerator for 2-3 weeks.

If you want to store it for longer period of time, keep it in the freezer for up to a year.

Serving suggestions:

It is a versatile preserve that can be paired with your breakfast, snacks and desserts.

Spread the jam on toasted bread, English muffins, scones, croissants, or bagels. You can also use it as a topping for pancakes, waffles, or crepes.

Add a heaping tablespoon of jam to your oatmeal or yogurt for a fruity twist.

It can also be used as a topping for cheesecakes, ice creams and puddings.

Use it as a filling for pastries, tarts, sandwiches and cakes.

Variations:

Add a little bit of vanilla extract to add a rich and aromatic flavor.

Deseed and finely chop a jalapeno and add it to the pot along with other ingredients for a spicy variation.

Replace some of the strawberries with any other berries like, raspberries, blueberries or blackberries to make mixed berry jam.

You can also experiment with a different kinds of spices and herbs such as ginger, cinnamon and basil.

Tips & Notes:

Ensure you are using fresh, sweet and ripe strawberries for the best flavor. Avoid using underripe strawberries.

Strawberries need to rest for 15 minutes after mixing them with sugar. Do not skip this step.

Wait until the pressure is released naturally. Do not try to quick release the pressure.

Use a potato masher to crush the cooked berries. If you want a smoother jam, use a immersion blender

While cooking the jam or Sauté mode, stir the jam frequently to prevent it from burning.

Remember, the jam will continue to thicken as it cools.

Step by step instructions:

Wash the strawberries with plenty of water and trim the green tops. Cut them into halves and add them to the inner pot of the instant pot.

Add sugar and lemon juice to it.

Mix everything well and rest it for 15 minutes.

After 15 minutes, give it a stir and turn on the instant pot.

Close the pot with lid and set the valve to sealing position.

Press "Pressure Cook / Manual" button and adjust the time to 1 minute.

Let the pressure release naturally. DO NOT quick release the pressure.

Mash the cooked berries using a potato masher.

Press the "Saute" button and let it cook for 7-8 minutes. Keep stirring occasionally to prevent it from burning.

Turn off and allow it to cool.

The jam will continue to thicken as it cools.

You might love these recipes:

Instant pot strawberry jam recipe video below:

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Instant Pot Strawberry Jam

Instant Pot Strawberry Jam - Fresh, delicious, easy and homemade strawberry jam made with 3 ingredients. It's perfect for spreading on toast, bagels, waffles and English muffins. No pectin, no cornstarch required!
Prep Time15 minutes
Cook Time1 minute
Total Time16 minutes
Course: Preserves
Cuisine: American
Keyword: instant pot recipes, instant pot strawberry jam recipe, strawberry recipes
Servings: 18 Tablespoons
Calories: 31kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 500 Grams Strawberries (3 Cups)
  • ½ Cup Sugar
  • 2 Tablespoons Lemon Juice

Instructions

  • Wash the strawberries with plenty of water and trim the green tops. Cut them into halves and add them to the inner pot of the instant pot.
  • Add sugar and lemon juice to it.
  • Mix everything well and rest it for 15 minutes.
  • After 15 minutes, give it a stir and turn on the instant pot.
  • Close the pot with lid and set the valve to sealing position.
  • Press "Pressure Cook / Manual" button and adjust the time to 1 minute.
  • Let the pressure release naturally. DO NOT quick release the pressure.
  • Mash the cooked berries using a potato masher.
  • Press the "Saute" button and let it cook for 7-8 minutes. Keep stirring occasionally to prevent it from burning.
  • Turn off and allow it to cool.
  • The jam will continue to thicken as it cools.

Video

Nutrition

Calories: 31kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 44mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 0.1mg

Chocolate Lassi

Chocolate Lassi - A Creamy, sweet, delicious and refreshing fusion drink that combines classic Indian lassi (a yogurt-based drink) with rich chocolate. It's a perfect beverage for hot days.

What is chocolate lassi?

Chocolate lassi is a modern variation of the traditional Indian lassi, which is a yogurt-based sweet drink made with fresh yogurt, cocoa powder and dark chocolate. It is a rich, creamy and delicious sweet beverage that can be prepared in few minutes with easily available ingredients.

It is a versatile Indian beverage and a perfect sweet treat for hot summer days.

Ingredients & Substitutions:

Yogurt: Yogurt or curd is the base of the drink. Make sure you are using fresh yogurt. Greek yogurt can also be used for a thicker and creamy texture. Dairy-free yogurts such as coconut yogurt or soy yogurt for a vegan option.

Dark Chocolate: I have used chopped dark chocolate in this recipe. It can also be substituted with milk chocolate, choco chips and chocolate syrup.

Cocoa Powder: Use a high-quality unsweetened cocoa powder.

Sugar: It can be replaced with brown sugar, honey, maple syrup or agave.

Water - Any type of milk can be substituted. You will need water or milk to adjust the consistency of the lassi.

Serving suggestions:

Pour chilled lassi into a glass or tumbler and sprinkle chocolate shavings on top before serving. You can also drizzle some chocolate syrup down the sides of the serving glass for presentation.

Add few ice cubes if needed and serve it chilled as a dessert or evening snack.

Storage suggestions:

Transfer it to an airtight container and store it in the refrigerator for up to 2 days.

Do not freeze it.

Variations:

Add a pinch of cinnamon powder or cardamom powder to make spiced chocolate lassi.

You can also add a handful of chopped nuts like cashews, almonds or pistachios to make a nutty lassi.

Add a shot of espresso or strong brewed coffee or instant coffee granules to add a coffee twist to the classic chocolate lassi.

Add 1-2 tablespoons of peanut butter or almond butter while blending the lassi.

Tips & Notes:

Ensure the ingredients are fresh and high-quality for best results.

Blend the all the ingredients thoroughly to get a creamy consistency.

I have used chopped dark chocolate in this recipe as I love tiny bits of chocolate in the lassi. If you don't want the, melt the chocolate using a double boiled or microwave and add it to the blender.

Adjust the sweetness as needed.

Adjust the consistency by adjusting the quantity of water or milk. For a thicker lassi, use less water. For a thinner consistency, use more water or milk.

Step by step instructions:

Combine chilled yogurt, cocoa powder, water, sugar and chopped dark chocolate in a blender jar.

Blend everything until smooth and frothy.

Pour into glasses and garnish with grated chocolate. Serve chilled!

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How to make chocolate lassi recipe video below:

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Chocolate Lassi

Chocolate Lassi - A Creamy, sweet, delicious and refreshing fusion drink that combines classic Indian lassi (a yogurt-based drink) with rich chocolate. It's a perfect beverage for hot days.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage, Drinks
Cuisine: Fusion, Indian
Keyword: chocolate lassi, Indian Drinks, Lassi Recipes
Servings: 3
Calories: 217kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Cups Chilled Yogurt
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 3-4 Tablespoons Sugar
  • 2 Tablespoons Dark Chocolate
  • ½ Cup Water

Instructions

  • Combine chilled yogurt, cocoa powder, water, sugar and chopped dark chocolate in a blender jar.
  • Blend everything until smooth and frothy.
  • Pour into glasses and garnish with grated chocolate. Serve chilled!

Video

Nutrition

Calories: 217kcal | Carbohydrates: 30g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 119mg | Potassium: 505mg | Fiber: 2g | Sugar: 26g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 2mg

Mango Cucumber Salad

Mango Cucumber Salad - Refreshing, delicious and perfect summer salad made with crisp cucumbers, ripe mangoes and simple dressing. A perfect dish to add a burst of color and flavor to any meal.

What is mango cucumber salad:

Mango cucumber salad is a healthy, refreshing and vibrant dish that is made with ripe mangoes, crunchy cucumbers, Jalapeño and cilantro. This sweet and tangy salad can be served as a main course, a side dish or as a topping for tacos and wraps. It is super easy to make and an ideal dish for summers.

Ingredients & Substitutions:

Mango - Choose a sweet and ripe mango for the best results. You can swap it with ripe papaya, pineapple or peaches.

Cucumber - Adds a wonderful crunch and flavor to the salad. Try to use seedless or English cucumbers.

Jalapeño - Adds a touch of heat. Adjust the quantity as per your taste preference. It can be substituted with red chili flakes.

Onion - You could also use shallots or green onion instead of red onion.

Cilantro - Parsley, basil or dill can also be used if you don't have cilantro in hand.

Olive Oil - Use a good quality extra-virgin olive for the best flavor.

Lemon Juice - Can be replaced with lime juice, orange juice or rice vinegar.

Salt & Pepper

Serving suggestions:

Serve it chilled or at room temperature as a side dish or main dish. It can also be served as a snack on hot summer days.

Storage suggestions:

Store any leftovers in an airtight container in the refrigerator for 2-3 days. If you are making the salad beforehand, store the chopped ingredients and dressing separately in airtight containers in the refrigerator and mix them together whenever you want to eat.

Step by step instructions:

In a small mixing bowl or jar, combine olive oil, salt, pepper and lemon juice and mix well. Keep it aside until use.

Wash peel and chop mango into cubes. Chop english cucumbers into cubes.

Combine cubed mangoes, cubed cucumbers, finely chopped jalapenos(de-seeded) and chopped cilantro.

Pour the prepared dressing over the mango-cucumber mixture.

Gently mix everything and serve.

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How to make cucumber mango salad recipe video below:

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Mango Cucumber Salad

Refreshing, delicious and perfect summer salad made with crisp cucumbers, ripe mangoes and simple dressing. A perfect dish to add a burst of color and flavor to any meal.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: International
Keyword: mango cucumber salad recipe, Mango Recipes, Salad Recipes
Servings: 2
Calories: 213kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • ¼ Teaspoon Ground Black Pepper
  • ¼ Teaspoon Salt
  • 1 Large Ripe Mango (approx. 1 + ¾ cups)
  • 1 Cup Chopped English Cucumber
  • 2 Jalapenos
  • ⅓ Cup Chopped Cilantro
  • ⅓ Cup Chopped Onion

Instructions

  • In a small mixing bowl or jar, combine olive oil, salt, pepper and lemon juice and mix well. Keep it aside until use.
  • Wash peel and chop mango into cubes. Chop english cucumbers into cubes.
  • Combine cubed mangoes, cubed cucumbers, finely chopped jalapenos(de-seeded) and chopped cilantro.
  • Pour the prepared dressing over the mango-cucumber mixture.
  • Gently mix everything and serve.

Video

Nutrition

Calories: 213kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 296mg | Potassium: 357mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1508IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg