Raagi Sweet Balls Recipes
RAAGI SWEET BALLS
This is a recipe my mother used to make when we came home hungry from school and if we wanted to snack on something before dinner. Since all of us in the family have a sweet tooth, this is a good variation of the more popular 'Raagi Muddhe'. Not only this recipe is very simple to make but also raagi is high in protein and iron and keeps you full for a while.
Provided by Babulee
Categories Grains
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Heat the water and when it starts to bubble add the jaggery and the coconut.
- When the jaggery dissolves, switch off the heat and add the cardamom powder and the raagi powder.
- Let it cool and make into round balls.
- Ready to eat!
- Refrigerate to keep the shape.
- Although it keeps for a while, it doesn't last for more than a couple of days in my house!
Nutrition Facts : Calories 75.9, Fat 0.8, SaturatedFat 0.7, Sodium 6.6, Carbohydrate 17.8, Fiber 0.1, Sugar 17.6, Protein 0.1
RASAGULLA(SWEET MILK BALLS)
Its the most easiest recipe I have ever made. You can have it like a snack or desert both,and the most important thing is ,that you do not intake much of calories as expected from any other desert. This come out to be perfect every time I make.In our country Like India se simply use fresh milk from the cow-man.No need to use any kind of cream separately
Provided by sharda
Categories Dessert
Time 1h30m
Yield 2 sweet balls, 4 serving(s)
Number Of Ingredients 6
Steps:
- mix both type of milk and spoil it with the lemon juice.
- drain out the water from it and put the milk consistency in a cheese cloth.
- press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.
- it will take about 45 minuts.
- take out the milk consistency and rub finely with your hand or in a powerfull morter mixer.As fine as you can.
- make samll walnut size round balls.
- FOR SUGAR SYRUP.
- in a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
- when the syrup starts boiling ,drop in the balls.
- if you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
- if you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minuts on medium flame of gas.
- allow to cool it completely.
- when it is cold enough mix the rose syrup and put the milk balls in the fridge .
- It remains fresh for 1 week.
- NOTE:- IF YOU GET FRESH MILK ,YOU CAN AVOID USING ANY KIND OF CREAM OR HALF AND HALF.BUT IN USA FRESH MILK IS IMPOSSIBLE TO FIND.
Nutrition Facts : Calories 557.5, Fat 18.4, SaturatedFat 11.1, Cholesterol 58, Sodium 139.7, Carbohydrate 90.9, Fiber 0.1, Sugar 88.2, Protein 10.6
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