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Sunday, 17 January 2021

Shakkarpare without sugar for Diabetic people

Sugarfree Shakkarpare / Shakkarpare for diabetic people

 It was during 2021 January 14th on Makar Sankranti day I realized that I have to make shakkarpare and Til Laddu as an offering to God, but due to being diabetic person neither myself nor my husband would be able to eat it. Both the children and their family are in Mumbai and USA, delima what to do, to make or not.  

I thought so many other people like me (With diabeties) may be facing the same problem. I thought over it and came up with the idea of combining the two(Laddu and shakkarpare) and make something which diabetic people can enjoy. 

Hoping this post will prove useful to not only diabetic people but also for those who want healthier version of shakkarpare. 

Preparation Time: 10 minutes

Cooking Time: 30 minutes 

Ingredients Required: My  meseauring  cup is of 200cc volume cup

  • 1 Cup Whole wheat flour (atta) 
  • 3/4 Cup Semolina (suji) 
  • 1/2 Cup Refine flour (maida) 
  • 2Tablespoon Black Til seeds
  • 2 Tablespoons Black sesame seeds coarsely ground 
  • 1 Teaspoon Green Cardamom Powder
  • 1/4 Teaspoon of Stevia powder / one pill of  sugarlite / any brand of sugar free pills (I used one pill in one batch and for another stevia powder. I prefered stevia powder for the ease of using it.) 

  1. 2 Tablespoons Ghee (melted) for making dough

  • 50 - 60ml. Milk for making dough
  • Ghee for frying

Directions for making Sugar free Shakkarpare :

  • If using sugar free pill then with the help of motar-pestle crush sugar free pill to powder.
  • In a big plate or pan take :
    • Whole wheat flour (atta) 
    • Refined flour (maida) 
    • Semolina (suji) 
    • Sugar free pill powder/sugarlite/stevia powder
    • 2 Tablespoon melted ghee
    • Pinch of salt
    • Sesame seeds
    • Green cardamom powder
    • Sesame seeds powder 
      • Mix nicely till all ingredients are distributed evenly. 
  • Sprinkle 10 ml. milk and knead. 
  • Keep adding milk in little amount and kneeding till a pliable dough like pastry dough (with less ghee /oil) is obtained. 
  • The amount of milk required will vary a little with the grains of suji used. I required roughly 60 ml. mlik. 
  • Knead the dough nicely for 3 to 4 minutes. 
  • Cover and let it rest for 15 minutes. 
  • Suji will soak moisture and the dough will harden a bit. Do not worry. 
  • Knead the dough again for 2 to 3 minutes. 
  • Divide thw dough to 4 portions. Make them to nice ball by rolling between your palms. 
  • Make different shapes with three balls. (Ghughuti)
  • Roll the fourth ball to 2cm thick flat round with the help of rolling pin. Cut required size rectangles from it.  Shakkarpare and ghughuti are ready to fry. 

Sugarfree Ghughuti/Shakkarpare brfore frying

  • Heat ghee in a wok. Lower the heat and add some of the above in hot oil and fry on low /medium heat with turning them over constantly to ensure even heating. 
  • Dry till golden brown. While ccoling the heat in the shakkarpare will keep cooking it. So donot over fry them.
  • Ghughuti / shakkarpare without sugar are ready. 

Sugar free Shakkarpare/Ghughuti for diabetic people

Enjoy with out feeling guilty or hesitant. 


  • While frying ghee should be hot but not smoking hot. Else ghughuti /shakkarpare will become brown from outside but will remain uncooked from inside. 
  • Always use melted ghee while making dough this ensure even mixing of ghee. Also the amount of ghee required will be less. 
  • Chill the milk bwfoe adding to make dough this will ensure ghughuti /shakkarpare to become more crisp.ok 

Suggested Variations:

  • Sugar free can be replace by 2 teaspoon of sugar powder / organic jaggery. Little indulgence will not harm. Make sure notore than 2 teaspoons. 
  • Those who are allergic to dairy product ghee can be replaced with any cooking oil except mustard oil and milk with water. 

Sunday, 10 January 2021

Pumpkin Kofta Savory (कद्दू के कोफ्ते की सब्ज़ी)

Kaddu Kofta Sabzi

Koftas are a variety of fritters. Koftas can be made from different vegetables and Paneer (Cottage cheese. The technique of making koftas varies for different vegetables.  Vegetable which have high amount of juices (water content) need slightly more gram flour (Besan) and paneer, methi, etc. which have less water content require less besan. I do not squeeze the juice from grated vegetables because the juices of the vegetables are high in nutrient. Since juices of vegetables is not squeezed and discarded thus addition of water while making the batter for koftas (Fritters) is not required. Vegetables like lauki (Bottle gourd),gajar(carrots), Patta Gobhi (cabbage), Kaddu(Pumpkin) can be introduced into meals of children who are picky about these vegetables , by making koftas. Koftas can be had as snacks as well as they can be used to make sabzi by making yummy gravy and dunking these koftas in the gravy. You will be surprised how all family members including children will enjoy the kofta sabzi (Fritters savory) with hot chapati/paratha.

Always read Tips and Alternate suggestion. They are very helpful.

    Preparation Time: 10-15 minutes

    Cooking Time:

               To make Kofta 15 minutes

               To make gravy: 10 minutes


              15 koftas

              5 Medium servings of sabzi

    Nutritional Value  of Kaddu Kofta Sabzi made from given amount of ingredients:

  • Energy: 255 calories
  • Fats: 50 gm
  • Protein: 1.0 gm
  • Fibers: 2.0 gm
  • Sugars: 1.5 gm
  • Carbs: 6.5gm
  • Sodium: 3mg
  • Potassium: 440mg
  • A,D,Iron

Ingredients Required For Making Koftas:

  • 150 gm Unripe Green Kaddu (Unripe green pumpkin)
  • 5 tablespoon Besan (Chickpea flour)
  • 1/2 Teaspoon Salt (Or to taste)
  • 1/2 Teaspoon Ajwain (Carom seeds)
  • 1-2 Green Chilies
  • 5-6 Sprigs of green coriander
  • 1 Pinch of Turmeric powder
  • Oil for frying

Direction For Making Kaddu/Pumpkin Koftas:

  • Remove the seed part of the pumpkin discard the seeds and the fibrous mass holding them.
  •  Do not peel the pumpkin. Grate the pumpkin along with the peel.

Grated Green Pumpkin 

  • Slit the green chilies and remove the seeds. Chop the cleaned green chilies.
  • Chop coriander.
  • Take the grated pumpkin in a bowl and add:
  • Besan
  • Salt
  • Ajwain (Carom)
  • Chopped green chilies
  • Chopped coriander
  • 1 Teaspoon oil
  • 1 pinch of Cooking Soda

Mixture for Kofta Batter

  • Mix nicely.
  • As pumpkin has enough water thus addition of water is not required to mix all the ingredients and make batter.

Kofta batter

  • Heat cooking oil in a wok, the oil should be hot but not smoking. Once the oil is hot enough lower the heat.

Batter being add to hot oil for making Kofta

  • Drop dollops of mixture to the hot oil and fry them on low heat till golden brown. The amount of batter you put in oil for frying depends on the size of koftas you want. I use I table spoon (Approx.) batter. From the above mixture I got 12 Koftas.

Koftas frying

  • These koftas can be used immediately for savory or can be stored in fridge to be used later. The taste and texture of koftas is maintained even after a week  in the fridge.

Soft fluffy Kaddu Koftas

Ingredients Required For Making  Kofta Savory:

  • 75 gm Onion 
  • 100 gm Tomato
  • 5-6 Cloves of Garlic
  • 2-3 cm Piece of Ginger
  • 2-3 Cloves
  • 3-4 Pepper
  • 1cm stick of Cinnamon
  • 1 Green Cardamom
  •  Nutmeg (A small pinch grated)
  • 1/2 tsp Cumin
  • 1 tsp Coriander powder
  • 2 tsp Salt or to taste
  • 1/2tsp Red chili powder
  • 1/2tspoon garam masala
  • 3-4 Sprigs of fresh coriander leaves
  • 2ml. Oil

Direction for Making Kofta Sabzi (Pumpkin fritters sabzi):

  • Peel and chop onion to fine pieces.
  • Chop tomato roughly and grind it to fine paste.
  • Peel garlic and ginger and grate them.
  • Coarsely crush cloves and black pepper, green cardamon and cinnamon.
  • Heat oil in thick bottom wok and when the oil is hot enough (not smoking hot) lower the heat and add cumin seeds. Once the seeds start spluttering add :
    • Cloves
    • Pepper
    • Nutmeg
    • Green cardamom
    • Cinnamon

Spices in hot oil 

  • Cook for 4-5 sec. then add grated garlic and ginger.  Cook for 10-15 seconds. Garlic pieces will start turning light golden in color. Immediately add finely chopped onions and cook on low heat with constant stirring for 2-3 minutes. Onion pieces will turn translucent.
  • Add tomato paste and cook on low heat with constant stirring till tomatoes get cooked completely. The mixture in the wok will start leaving the edges and oil will start separating. At this stage tomatoes are cooked completely.
  • Add:

    • Red chili powder
    • Coriander powder
    • Salt
  • Cook on low flame for 30-40 second

All spices added to Onion Tomatoe mixture
  • Add koftas in the cooked mixture in the wok. Mix with gentle hand such that the mixture covers all koftas. Cook on low flame for 2-3 minutes . Stir once flipping the koftas.
Koftas cooking in Curry paste

  • Add 200 ml. water and bring the heat to high. Give one boil.

After adding water and giving one boil

  • Switch off the heat.
  • Add 20 ml cream and garam masala and mix nicely.

After adding cream and Garam masala

  • Cover and let the spices of garam masala seep into koftas.
  • Kaddu Kofta sabzi is ready.
  • Remove the kofta sabzi (Kofta savory) in a serving bowl, garnish with finely chopped coriander leaves.
Kaddu Kofta Sabzi
  • Kaddu kofta sabzi (Pumpkin fritters savory) is ready to be served with Roti/parantha/ steamed rice.
  • https://jyotsna-pant.blogspot.com/2011/10/roti-indian-bread-no-oil-dry-so-low-on.html?m=0


  • Chop the onion very fine or make paste then cook. If onion pieces will not be fine, then the gravy will not come out good.
  • Do not allow the onion to brown, if onion become brown then the color and taste of gravy will not be good.
  • Always taste the chili powder for its hotness and use accordingly.
  • Once kofta are added then mix very gently and do not cook except for giving a boil. Else koftas will break in the gravy making the sabzi a big mish mash thing. I forgot to switch off the heat and remembered after 2-3 minutes and the result was a wok full of tasty kofta Mash.

Suggested Variations:

  • 1 Teaspoon kashmiri red chili powder can be added to impart red color and flavor of chili to gravy.
  • I always make the gravy paste and freeze in ice trays. They are easier to use and big time and effort saver.
  • https://jyotsna-pant.blogspot.com/2020/04/oil-less-indian-curry-paste-onion.html?m=0

Frozen curry paste

  • Take required number /amount of frozen gravy paste. Thaw it or direcly add it to the tempered oil. Cook on low heat till it starts leaving the edges and the oil starts separating.

Frozen curry apste cooking in tempered oil
Gravy base is ready 

  • Add
    • Chili powder
    • Coriander powder
    • Salt Turmeric and cook
    • Cook on low flame for 30-40 seconds
  • Gravy can be made separately. Koftas and gravy can be stored in firdge for later use to make sabzi as and when required.
  • Add 250 ml water and bring the heat to high. Once the mixture stars boiling then lower the heat and cook for 5 minutes.
  • Add 20 ml cream and mix nicely.
  • Gravy for kofta is ready.
  • Let it cool and store in container. Boil the gravy and add the koftas. Cover and allow the koftas to soak in the gravy. 
  • Ginger and garlic can be replaced by Ginger and garlic paste in 1:1 proportion.
  • Koftas can be made in Appe pan, this will reduce the oil content in sabzi as well as the calorific value also.


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