Jul 19, 2016

Sajja Laddulu(Bajra Laddu)

My final recipe for this week is again with a millet. Because millets are best substitute for a diabetic diet to replace with white rice. Bajra is one of those millets we used to cook it in the place of rice for lunch or we mke rotis and some sweets. Cook bajra with little salt and serve with any spicy, tangy gravy the best combination for lunch. Bajra is one of the common grain which is used widely in rural India. Bajra is well known as Sajjalu in telugu, we make Sajjaburelu (a sweet snack) with this lillet in Sankranthi festival time. This sajja laddulu is an experment for my diabetic sweet recipe. So I used jaggery for this recipe but you can replace with refind sugar. I used 1/2 cup ghee if you feel that is a large amount of ghee I used. You can reduce the ghee and sprinkle some milk to make laddu's. But when you mix with milk this sajjaladdulu won't stay for long they stay for one or two days. If you make this laddu's with melted ghee this will stay for a month.
So let's check the recipe...
                                                                   

Sajjalu (bajra)  ----  1 cup
Jaggery  ----  1 cup grated
Ghee  ---  1/2 cup
Badam ( almonds)  --- 20
Cardamom powder  ---  1/2 tea sp
METHOD:---
1. Dry roast bajra in a low flame till they lightly change the color.
2. In the same pan dry roast almonds for a while
3. Now grind both bajra and almonds in to a fine powder.
4. Add grated jaggery to the millet powder mix well.
5. Melt the ghee and add little by little to the flour mix well with your hand.
6. Add ghee little by little to the flour till you can fold the laddus.
7. Make all the laddu s and store them in a airtight container 
This bajra laddu's will stay till one month.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66 

Jul 18, 2016

Multigrain And Date Fudge

One more ingredient that I use as a sugar substitute are Dates. You can use dates as a sugar substitute in your diet. Like take one cup pitted dates add 1/2 cup warm water and make a paste. This dates paste is equivalent to one cup sugar in taste . You can just take fresh pitted dates and finely chop them and and add it to your desserts, milk shakes etc.. you can use dry dates also, but you have to soak this dry dates for over night and then  grind in to a paste. You may think about the calories 100 grms dates contain 282 calories (one date contain 20 calories).
                                                                         In this recipe we are going to use multigrain flour to make this dessert more interesting. I used ragi and bajara flours for this recipe you can use any other flours or you can make this recipe only with wheat flour. As a sugar substitute you can use honey also for this recipe.
                                                                 
 
INGREDIENTS:--
Ragi flour  ---- 1/2 cup
Bajara flour  --  1/2 cup
Wheat flour  ---  1/4 cup
Desiccated coconut ---  1 tab sp
Milk  ---  2 tab sp (optional)
Dates  ----  1 cup pitted and ground in to a paste with warm water
Cardamom powder  ---  1/2 tea sp
Ghee  --- 1 tab sp
METHOD:---
1. Heat ghee in a pan and add all three flour and fry till nice aroma comes out, do this process in a low flame, switch off the heat.
2. Take dates paste in  a pan and heat for one second and add flour mixture, desiccated coconut and mix well by the time this mixture will become like a lump, if your mixture doesn't become like a lump here you can add 2 tab sp of milk and mix well.
3. Add cardamom powder and give a good stir and pour it in to a greased try and spread it immediately  and make marks to cut pieces.
4. Now leave this fudge try in the fridge for one hour then cut it in to pieces.
This fudge won't stay for long time one or two days in room temperature and for one week in the fridge.
If you want to make this with sugar add 150 grams sugar  and make a syrup like gulab jamoon syrup. when you make this fudge with sugar syrup this will stay for one week in room temperature.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66