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. 

Tips:

• 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. 

Whole Wheat Flour-Pumpkin-Jaggery Muffins

Whole Wheat Flour-Pumpkin Muffins

Moist Pumpkin Muffins

Muffins are great for breakfast and accompaniment with evening tea. Give them some decoration and they serve as healthy dessert also. I prefer using unrefined sugar or jaggery. Jaggery with pumpkin blends very well and adds to the moist texture and dark color both of which make the muffins very appealing. I used olive oil but because I wanted to reduce the saturated fat content in muffins.

Since I used the muffin paper bases without placing them in the muffin baking tray slots thus while baking was on the paper base spread thus making the muffins look more like cupcakes, nevertheless the denseness and the moistness was perfect.

Preparation Time: 20min

Baking Time: 20-30min

Servings:9 Muffins weighing 50 gm each

Nutritional Value/ Muffin: (Approximate values)

calories: 450

Carbohydrates: 20gm

Protein: 0.84gm

Cholesterol: 0

Fat: 8gm

Dietary fibers: 2gm

Vitamin A: 1133 I U

Vitamin C: 2mg

Vitamin E: 0.22mg

Vitamin K: 0.022mg

Folates: 2.6mcg

Riboflavin: 0.02mg

Niacin: 0.11mg

K: 50mg

Na: 8.1mg

Calcium: 2.2mg

Iron: 3mg

Carotenes and many other phyto-nutrients.

Ingredients Required For making Pumpkin Muffins:

• 150 gm. Unbleached Whole Wheat Flour
• 1 Teaspoon baking Powder
• 1/2Teaspoon baking Soda (Cooking soda)
• 75 gm Organic Jaggery
• 250 gm. Ripe Pumpkin (unpeeled/ 200 gm Peeled)
• 1/4Teaspoon of Salt
• 1 Medium Size egg (My egg weighed50 gm)
• 30 ml. Olive oil (I used extra virgin)

For Muffin Spice:

•  1/4 Inch Piece of Nutmeg
•  2 Inches of Cinnamon stick)
• 2 Cloves
• 2 Green Cardamoms
• 1 Black Cardamom
• 15-20 Black Currents
• 2 Bay leafs
• 50 ml milk (I used low fat)

Directions For making Pumpkin Muffins:

• Boil bay leafs in milk till milk reduces to half. Cover it and allow to cool at room temperature.
• Pound
• Nutmeg 
• Cinnamon
• Cardamoms
• Cloves to powder (It will be slightly coarse)
• Stir this mixture and keep aside for further use.
• Cut the black currants to two halves and keep aside.
• Sieve flour, baking powder, baking soda, salt and keep aside.
• Peel and cut the pumpkin.
• Boil it with as little water as possible, till it becomes soft. If any juices are left do not drain it. Try to cook on low heat till most of the juice in the pan dries but make sure the pumpkin does not get burnt or become dry. Only extra juice has to be dried.
• Cool the cooked pumpkin and puree it by pulsing it in a blender.
• Whisk
• Egg
• Jaggery
• Olive oil
• 10 m milk in which bay leafs were boiled, using a hand blender, till the mixture becomes uniform and smooth. It does not need to be fluffy.
• Add the pumpkin puree and whisk for one minute.
• Add black currant pieces to the mixture of flour and mix them nicely, so that the black currant pieces are coated with flour.

Wet and Dry Mixture For Muffins

• Add half of the flour mixture with black currants to the wet mixture and whisk it to make a smooth paste.

After half Of The Dry Mixture Is Added

• Add rest of the half flour mixture and again whisk lightly to make a uniform and smooth batter.

Thickness of Final Batter

• Do not whisk too much as we do not want to incorporate too much air in it. Over whisking will be the cause of muffins not rising.
• Add 10 ml of milk (room temperature) and mix. The batter should be thicker than the cake batter.
• With a ladle scoop the batter in pumpkin bases and bake at 170 degree centigrade for 15-20 min or till the skewer comes out clean.

Muffins Baking

• Enjoy the healthy-Whole wheat flour-Pumpkin Muffins with a hot cup of tea/coffee or fill them and top them with chocolate ganache and have it for dessert. Yummy

Whole Wheat Flour-Pumpkin-Jaggery Muffins

Pumpkin Muffins 

Tips;

• The baking time differs by 4-5 minutes depending upon the type of oven used. Thus after 15 minutes check for the doneness of the cake. It should not take more than 20 minutes.
• Requirement of milk may change due to the difference in the moisture content of pumpkin and the quality of wheat flour. Since I Do not discard the chaff from the flour thus the milk content is 20 ml. Thus check for the thickness of batter before adding milk in last step.
• Make sure the batter is not like a cake batter. Muffin batter is always thicker.
• If the egg is large then take only half egg white.

Alternate Suggestions:

• Roasted nuts can be added to the flour mixture along with the currants.
• I have tried to make puree of pumpkin without removing the peeling. The puree was slightly grainy but I was happy with the texture of Muffins made with it. Best part is not loss of nutrients takes place if the peel is not removed.
• Jaggery can be replaced with Brown sugar (unrefined sugar).

Fruit-Ice -Cream (Low Calory Ice-Cream)

Fruity Ice-Cream with Served with Mango and Strawberry

Ice-Cream brings a big broad smile on the faces of children as well as grownups. I can have as many helping of ice-cream as possible only restraining factor is my level of cholesterol. But rather getting bogged down by such small thing I thought of making fruity ice-cream which will have less quantity of cream and more fruit thus satiating my ice-cream craving as well as providing much required nutrients. The version I make for myself and my husband comes out slightly hard as cream is not added in it. If cream/avocado is added the soft, fruity Ice-cream is made. This Ice-cream is especially good as it has fruit and fruit pulp thus rich in nutrients. Parents of young children should try it as it is one of the best methods apart from Fruity-custard (http://jyotsna-pant.blogspot.com/2013/05/creamy-fruity-custard.html) to make children eat fruits. If Avocado is along with rest of the ingredients then the nutritional vaues as well as the texture and taste increases many folds. 
This Ice-cream being low on calories (25 cal/100gm), fats and sugar. High on dietary fibers, vitamins, micronutrients, is very good for those who cannot partake ice-creams due to high fat, caloris and low fiber contents.
Nutritional Value:All values are approximate values.
Calories: 190
Fat: 14.o gm.
Sugar: 25gm.
Carbs: 17.0 gm
Protien: 7.0 gm.
Apart from the above, due to the presence of different fruits this ice-cream is rich in Vit. C, K, B-6, E.
Addition of avocado brings additional nutrients: 0.5gm poly saturated fats, 3 gm. mono saturated fats, sodium, potassium, zinc, copper, magnisium, 2.4 gm. fiber, Vitamins A, E, C. riboflavin,niacin, folates, thiamin etc.

Preparation Time: 15-20 min.

Freezing Time: 3-4 hrs

Serving:  750gm. approx.

Ingredients required For Making Fruity Ice-Cream:

• 750 gm. Ripe Sweet Mangoes (4-5 Medium size mangoes)

• 200 gm. Ripe Bananas (2 large bananas)

• 10-12 Red sweet Strawberries

• 2 Teaspoon Corn flour

• 150 ml. Milk (1 tea cup milk)

• 50 gm. Sugar/Bura
• 1 Medium size Avacado (30 gm. approx.)(optional)

Directions For making Mango Ice-cream:

• Wash and peel mangoes.

• Cut mango to small pieces and discard the seed.

• Peel and cut bananas to small pieces.

• Take corn flour in a thick bottom pan and dissolve it in 150 ml. milk.

• Cook the corn flour milk mixture on high flame with continuous and vigorous stirring for 2 min.

• The corn flour –milk mixture will become transparent. Remove from heat cover and allow it to cool.

Corn flour Cooked with Milk

• In a grinder-mixer take mango pieces, banana pieces, sugar and cooked mixture of corn flour- milk mixture/Avacado pulp and grind all ingredients to smooth pulp.

Paste of fruits and cooked corn flour for Ice-Cream

• Sieve the pulp through a sieve to get rid fibers if mangoes.

• Add cream to the sieved pulp.

Cream and Fruits Paste ready for freezing

• Wash the strawberries and remove the green calyx and stalk.

• Cut the cleaned strawberries to small pieces.

• In a glass container / Ice-cream mold pour half of the creamy-fruity pulp.

• Sprinkle half of the pieces of strawberry pieces and then pour the remaining creamy-fruity pulp.

• Sprinkle the remain9ing strawberry pieces on the top of the creamy-fruity pulp.

Creamy Fruit pulp and strawberry mixture ready for freezing to Ice-Cream

• Cover with the lid and keep in freezer at a temperature of -5^o C to -8^o C,for 1 hours for ice-cream to set.

• Gently shake the container with creamy-fruity pulp for ice-cream one or twice. Then allow it to solidify without disturbing.

Fruity Ice-Cream

• Soft Mango-Banana Ice-cream is ready to be enjoyed without guilt of adding calories to your diet as this ice-cream has more nutrients and fewer calories, unlike other ice-creams which have calories due to sugar and cream. 

Fruity Ice-Cream With Strawberry and Cream topping

Tips:

• Any variety of pulpy mangoes can be used.

• Sieving is must to make sure the pulp is devoid of fibers. Remember fibers and rough texture are unwelcome guests in ice-cream.

• Corn flour and milk mixture should be stirred vigorously and continuously while cooking to avoid lump formation.

• Cooked paste of corn flour milk should be thick.

• The corn flour paste should be mixed with fruit pieces and sugar before making pulp of fruits to make sure even mixing of corn flour paste with fruits. Corn flour paste will act as binder and softener for ice-cream.

• If bura {Sugar powder made by heat drying the sugar ( http://jyotsna-pant.blogspot.com/2012/11/bura-dry-grainy-powdered-sugar.html )} is added then the ice-cream comes out more soft as the water of crystallization of sugar is removed while making bura thus it does not leave water when mixed with fruits.

Suggested variations:

• In India during fasting corn flour is not eaten so corn flour paste can be replaced by 100 ml. fresh cream / one cup malai nicely creamed.
  

• Pieces of litchi or any other pulpy, non-stony, non-fibrous fruits can be layered while setting the fruit pulp for ice-cream.

• Corn flour milk mixture can be replaced by avocado cream. Peel and mash one ripe avocado and add that cream to the pulp instead of cornflour milk mixture.

• Those who do not like the taste and flavor of banana or want to avoid cream (first point in suggested variation) can add avocado which will be a replacement of milk cream as well as banana.

• While serving top the ice-cream with freshly cut fruit.

Trifle A Yummy Dessert

Trifle Served with Pomegranate

Trifle

Trifle is basically a dessert with three layers made from custard, cake, and jelly. But many other variations are made using biscuits/cake, whipped sweetened cream, chocolate, fruits etc. The recipe I am going to explain today is the one which my children love from their childhood and I get excellent reviews from my customers who come with more take away orders. They even want me to do minimal decoration on the top for birthdays. 

Make the cake from whole wheat flour or multigrain flour and fill the jelly with fruits and you have a healthy nutritious and yummy dessert. Without much ado I write the steps to make it. Do not get riled up by the details written in the recipe because it may look tedious but is very easy to make and assemble. Your efforts will be appreciated by friends and family and you will also give yourself a pat in the back.:)

Preparation Time: 15-20 min (for cake)

Cooking Time: 30 min for baking cake, 10 min. for custard, 10 min for jelly

Assembling Time: 10 min

Setting Time: 1 hr

Servings: 8 large Servings

Ingredients Required For Making Trifle:

For Cake:

• 2 eggs
• 100 gm. All purpose flour (Maida) /whole wheat flour /Multigrain flour
• 50 gm, Sugar
• 50 gm, Butter
• 1 Teaspoon baking soda
• 1 Teaspoon Vanilla essence
• For Custard:
• 50 gm. Custard powder ( vanilla flavoror anyother flavor of your choice)
• 500 ml. Full Cream Milk
• 50 ml. Cream (optional)
• 100 gm. Sugar/to taste

For Jelly:

• 100 gm, Jelly packet of the flavor of your choice (Blue bird/Rex). I prefer raspberry / Strawberry flavor for the rich color and flavor it gives
• Water 350 ml

Directions for Making the Cake:

• Grind the sugar to powder.
• Mix maida. Salt and baking powder and sieve three to four times to make sure all ingredients have mixed properly. Cover and keep aside,
• Separate egg white and egg yolk. Beat egg white to stiff peaks.
• In a large bowl take butter and sugar and beat them to creamy consistency.
• Add egg yolk spoonful at a time and beat to creamy consistency till all egg yolk is incorporated.
• Into this creamy beaten mixture add stiffly beaten egg white and maida baking soda mixture alternately, Mixing should be done in folding motion and with light hand.
• When all flour and egg whites are added then add vanilla essence and mix.
• Pour the batter in the baking pan lined with butter paper.
• Bake in a pre- heated oven at 180 degree centigrade for 30-35 min. or till the cake is baked.
• Check by poking a dry smooth thin knitting needle or wooden stick, if the stick comes out clean then the cake is baked.

Direction for Making Custard:

• Dissolve custard powder in 100 ml. of milk at room temperature.
• Boil 500 ml of milk. Add sugar and stir to dissolve it in the milk. Sugar is completely dissolved reduce the heat and add custard dissolved in milk along with constant stirring to avoid formation of lumps.
• Cook on low flame till thick consistency is obtained.

Consistency of Custard

• Switch off the heat, add cream and mix (optional) cover with lid and allow to cool.
• Second component of Trifle is ready.

Direction to make jelly:

• Though the directions are given on the packs of jelly, the proportions given result is jelly good to be eaten as dessert but not to make trifle.
• Instead of 500 ml. water as given in the pack take only 350 ml. water. This will result in thick setting jelly required for trifle.
• Also add 50-60 gm. of sugar to the water while boiling otherwise the jelly tastes too sour. Adding sugar gives jelly slightly sweeter taste with subtle sour taste which is desirable.
• When the sugar is dissolved add jelly mixture as instructed in the pack.
• Stir continuously to ensure solid does not settle at the bottom. When all solid is dissolved boil the solution for 2-3 minutes stirring occasionally. Switch off the heat and allow it to cool to room temperatue.

Directions For Assembling Trifle:

• Assemble the first two layers while the jelly is getting cooled to room temperature.
• Take a 4-5 inches deep glass 10x10 inches square dish and place cake at the bottom nicely packing all the corners and edges.
• The cake layer should be minimum 1 inch.

Apple cake pieces being layered 

Cake baked in The Serving dish

• Pour thick custard on the top of cake and pat the dish from all sides to remove any air bubbles. 

Custard being poured over cake

• Smoothen the top layer with a spatula. Cover with a cling film and keep in fridge to set till the jelly comes to room temperature.
• Custard layer should be almost same thickness as that of cake.

Cake and custard Layred

First Two Layers Done

• When the jelly comes to room temperature it will start to become thick and the setting process will have started.
• Pour the jelly over the layer of custard with the help of ladle without damaging the custard layer.
• Jelly layer also should be almost of the same thickness as that of cake and custard.

Jelly Poured Over Custard Layer

• This is to make sure that each spoonful gives the taste of all components of trifle in a balanced way.
• Cover again with a foil or cling film and allow it to set in the fridge for 2-3 hrs.
• Trifle with a distinct three layers having three textures and taste is ready.

Jelly sey and Trifle Ready to be served

• Cut to rectangular pieces and serve.

Trifle

Tips:

• Cake can be baked in the same dish in which trifle is to be assembled.
• Cake can be prepared beforehand. For vegetarians eggless vanilla cake can be made.
• Spoonful of custard and jelly can be kept in fridge to see if it is setting to form a good layer, if not then it can be cooked for 3-4 min with continuous stirring.
• The cooking pan for custard should be thick bottom to avoid custard from getting burnt.
• If the jelly is not setting then one teaspoon of gelatin / 2x2 inches of jelly sheet/2 inches of agar-agar dissolved in lukewarm water can be added to the jelly followed by a nice boil to the mixture.

Suggested Variations:

• To give the trifle a fruity taste apple/banana/orange cake can be made instead of vanilla cake.
• Finely cut Apple/ banana/ strawberry/pieces of raspberry or the fruit similar to the jelly flavor can be added to jelly.
• Finely chopped roasted nuts can be added to the custard to give crunchy texture. Do not add fruits to custard as they will cause custard to become thin and it will not set to the thick layer.

Shakarkandi Gulab Jamun / शकरकंद के गुलाब जामुन (A Delicious Indian Sweet)

Shakarkandi Gulab Jamun

In search of Gulab jamun which are comparatively low on calories and also good in taste I came up with the idea of making Gulab jamun from Shakarkandi (Sweet potato). My friends and husband loved them and were surprised to know that I made the gulab jamun from sweet potatoes. They were soft and juicy and very authentic.

Khoya is not available in many places, as a result of which we are unable to enjoy this lovely dessert. Also some people do not make them due to high calories in Khoya or suspecting the purity of Khoya available in market.One solution to all problems. Make Shakarkandi (Sweet potato) Gulab Jamun. They are low in calories as compared to Khoya gulab jamun, being tuber based have their natural sweetness thus require comparatively less sugar, have good dietary fibers and also the cost involved in making these gulab jamun is less. So why delay? Make this healthier version of gulab jamun and satiate your urge to eat this Indian delicacy.
These gulab jamuns are not harmful for heart patients also if fried in oil especially in Rrice bran oil / Olive oil.

Preparation Time: 30 min.

Cooking Time: 45 min (Soaking time included).

Servings: 20 Medium Size Gulab jamun.

Ingredients Required for Making Shakarkandi Ke Gulab Jamun:

• 150 gm. Sugar

• 250 ml. Water

• 4-5 Green cardamom

• 150 gm. Shakarkandi (Sweet Potato)/ 3 medium size Shakarkandi

• 4 Level Teaspoon Maida (Refined flour) (Approximately 25 gm.)

• 3 Level Teaspoon Suji (Semolina) (Approximately 25 gm.)

• 1 Small pinch of Eating Soda

• Ghee / Oil for frying

Directions For Making Gulab jamun:

• Heat water in a pan and add sugar to it.

• Dissolve the sugar by continuous stirring while the water is heating on low flame.

• When the sugar has dissolved bring the flame to high and let the sugar solution boil for 10 min.

• Switch off the gas and cover the container with sugar syrup.

• Do not thicken the syrup too much as while soaking fried gulab jamun it has to be heated as a result it will become thick.

• Boil Shakarkandi and let it cool.

• Peel the boiled Shakarkandi and mash to smoothness.

Boiled and peeled Shakarkandi

Shakarkandi Mashed for Gulab jamun

• Mix eating soda and maida and sieve the mixture through a sieve to make sure even mixing of soda and eating soda.

• Mix maida-eating soda mixture and suji with mashed boiled sweet potatoes.

• Mix all ingredients with continuous mashing and kneading till a uniform soft dough is formed.

•  At least 5 min. continuous mashing and kneading is required to make the dough.

Shakarkandi (Sweet Potato) dough for Gulab Jamun

• While the dough of Shakarkandi is being made heat oil / ghee in a wok.

• Make 20-25 medium size balls from the dough.

Dough balls ready for frying

• Make sure the balls do not have any cracks in them the surface of the dough ball should be smooth.

• The oil will become hot by the time balls of dough are made.

• Put only one piece of dough to check temperature of oil, if it becomes brown then the oil is too hot so switch off the gas and allow it to cool for 2-3 min. it should start floating on the oil but not become brown immediately.

• The correct temperature to fry is when the ball of dough is when the balls start frying and start gaining pinkish brown color slowly.

Balls of Shakarkandi added to hot oil and being fried on low flame

• Fry the dough balls on low flame with constant stirring and turning over.

• In 10 min. the balls will gain golden brown color and in 12-13 min. they will turn darker brown. 

Ready for being pricked with tooth pick and put in sugar syrup for soaking

• Take the dough balls out from wok after 12-13 min. of frying and immediately prick holes on two three places with tooth pick and put in hot sugar syrup.

Poking the hot fried dough balls with tooth pick before putting in sugar syrup

• Turn them over two three times while soaking in sugar syrup.

• If the sugar syrup becomes cold while the fried dough balls are soaking in it, heat it along with fried dough balls soaking in it for 2-3 min. on low flame. Do not boil. 

Fried Sweet potato dough balls soaking in Hot sugar syrup

• After 15 min. of soaking in hot sugar syrup the fried balls will become soft and juicy.

Shakarkandi Gulab Jamun

This is how they should look from Inside

• Repeat till all dough balls are fried and are soaking in sugar syrup.

• Add ground cardamom powder and serve hot.

Shakarkandi Gulab Jamun

Tips:

• While making balls from dough apply some oil on your palm.
  

• It is preferable that the smaller grain semolina is taken but in the absence of fine grain semolina any variety of semolina (Suji) will do.

• If the sweet potatoes have been over boiled and have soaked more water while boiling then increase the amount of semolina (Suji) by one teaspoon.

• Unlike Khoya gulab jamun the sugar syrup is comparatively thin so the sugar: water is also less than the one we make for Khoya gulab jamun.

• The sugar syrup should not be at room temperature while putting the hot fried dough balls for soaking.

• Once the fried dough balls are in the sugar syrup it should never be boiled just heated as the soaking takes best when the sugar syrup if hot.

• Frying should be done at low heat / flame only.

• Turning and stirring while frying should be done carefully so as not to break the dough balls.

• Pre heat the oil because the dough has soda in it and cannot be kept for long after making.

• While making sugar syrup the peels of cardamom can be added to bring flavor in the syrup.

Suggested Variations:

• Green cardamom can be replaced with rose water or Kewadajal.

• The balls can be stuffed with Pieces of almonds/cashew/raisin.