Khandsari Sugar Recipes

Khandsari Sugar (https://www.youtube.com/watch?v=S7JaklZSNJk)

1. Choco-Almond Puffed Amaranth Squares

Ingredients:

● ½ cup khandsari sugar

● ¼ cup tahini

● 2 tbsp cold pressed peanut oil

● 3 tbsp cocoa

● 1/2tsp salt

● ½ cup water

● 3 cups puffed amaranth

● ¼ cup finely chopped roasted almonds.

Combine first 6 ingredients in a shallow pan and stir everything well. Place it on the heat and slowly bring

everything into a boil. Reduce the flame and let it simmer for 5 to 10 minutes, till the sugar is completely

dissolved and the mixture looks thick and sticky. Now add the puffed amaranth into it and combine

everything to mix well.

Grease a shallow baking pan and transfer the mixture into it. Press it down with greased fingers for an

even top. Sprinkle the roasted almonds on top and press them down into the amaranth mixture.

Place the tray in the refrigerator for 15 to 20 minutes for everything to set well. Cut it into small squares

and serve cold.

2. Ragi hot chocolate

Ingredients

2 tbsp sprouted ragi flour, 3 cups water, 1 tbsp drinking chocolate, 2 tbsp Khandsari sugar

Method
 Mix the ragi flour with water and stir to break any lumps. Add the chocolate mix khandsari
sugar and simmer over medium flame for four to five minutes. Keep stirring so that it attains a
creamy consistency. Serve as is or with milk of your choice.

3. Beetroot sabudana kheer

Ingredients

3/4 cup sabudana (tapioca pearls), 1/2 cup hot water, Khandsari sugar/powdered jaggery to
taste, 300 gms beetroot, steamed, 2 cups almond milk (or any milk of your choice), 1/2 cup
cashew bits, 1/2 tsp ground cardamom (add more or less to your liking), a generous pinch of
saffron 2 tsp rose water (optional), 1/4 cup pomegranate arils (optional), 1 tbsp crushed
pistachios

Method

Rinse the sabudana well and soak in two cups of water for an hour. Dissolve the Khandsari
sugar in half cup of hot water, strain and set the syrup aside. Peel and grate the cooked
beetroot, then blend along with the almond milk and cashews until completely smooth. Transfer
the mixture to a non-stick pan and cook over medium heat until it comes to a gentle boil. Lower
the heat, mix in Sugar syrup, cardamom, saffron and rose water. Simmer for a couple of
minutes, then turn off the heat and set aside. Drain the sabudana and transfer it to a saucepan.
Add three cups of filtered water and boil until the pearls turn soft and transparent. Take off the
heat. Drain and add the cooked sabudana to the beetroot kheer. Add the rose water and mix
well. Chill the kheer for a few hours. Before serving, stir in the pomegranate arils, and garnish
with crushed pistachios.

4. One bowl chocolate banana nut muffins

Wet ingredients:

3 large, very ripe bananas, mashed, 1/3 cup olive oil, 2 tbsp plain yoghurt, 2 tsp apple cider
vinegar, 1/2 cup Khandsari sugar, 1 tsp pure vanilla extract, pinch of salt

Dry Ingredients

1 cup whole wheat flour, 1/4 cup blanched almond flour, 3 tbsp cocoa powder, 1 1/2 tsp baking
powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp grated nutmeg

Method
 Preheat your oven to 180°C. Line a (12-cavity) muffin tray with paper liners. In a large mixing
bowl, combine the mashed bananas, olive oil, yoghurt, apple cider vinegar, vanilla extract,
Khandsari sugar and salt. Whisk the ingredients until the sugar dissolves fully. Sift the dry
ingredients into the wet ingredients and use a rubber spatula to combine them well. Stir in the
nuts and chocolate chips and ladle the batter into the muffin liners until two-thirds full. Bake the
muffins for 20-25 minutes (rotating the tray midway through baking) or until a skewer inserted
into the middle of the muffins comes clean. Remove from the oven and transfer the muffins on
to a wire rack to cool completely. The muffins will be very soft when they are warm, but will firm
up upon cooling. Store the muffins in an airtight container for two to three days.

Carrot Beans Sukhi Sabzi Recipe With Simple Masala

Ingredients

● 200 grams Carrot (Gajjar) , cut into dices

● 300 grams Green beans (French Beans), cut into 1 inch pieces

● 1 Onion , thinly sliced

● 4 cloves Garlic , finely chopped

● 2 Tomatoes , finely chopped

● 1/2 teaspoon Turmeric powder (Haldi)

● 1/2 teaspoon Red Chilli powder

● 1 teaspoon Coriander Powder (Dhania)

● 1/2 teaspoon Amchur (Dry Mango Powder)

● 1 teaspoon khandsari powder

● Salt , to taste

● 1 teaspoon Sunflower Oil

How to make Carrot Beans Sukhi Sabzi Recipe With Simple Masala
 1. To begin making the Carrot Beans Sukhi Sabzi , first prep and cut the carrots and beans

according to the desired sizes.

2. Into a pressure cooker, add the cut carrots and beans, sprinkle a little salt, add 1/4 cup water and

pressure cook for 2 whistles and turn off the heat. Release the pressure immediately, put running

water over the pressure cooker (showing it under a tap). The process of releasing the pressure

immediately, will help keep the colors of vegetables green and orange.

3. Heat oil in a frying pan over medium heat; add the onion, garlic and saute until the onions are

softened.

4. Add the tomatoes and cook over medium heat until softened. Once the tomatoes are softened,

add the remaining masalas and saute only for a few seconds.

5. Add the steamed beans and carrots and stir well to combine; just for about a minute. Check the

salt and seasonings and adjust to suit your taste.

6. Once done, turn off the heat and serve.

7. Serve the Carrot Beans Sukhi Sabzi along with Rajma Masala, Jeera Pulao, Pickled Onions for a

wholesome lunch or dinner.

Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe

Ingredients

● 300 grams Raw papaya , skin peeled and cut into cube

● 1 teaspoon Mustard seeds

● 1 teaspoon Fennel seeds (Saunf)

● 1 Onion , chopped

● 1 inch Ginger , chopped

● 4 cloves Garlic , chopped

 ● 1 teaspoon Red Chilli powder

● 1/4 teaspoon Turmeric powder (Haldi)

● 2 teaspoons Garam masala powder

● 1 teaspoon Amchur (Dry Mango Powder)

● 1 teaspoon khandsari sugar

● 2 teaspoons Raw Peanuts (Moongphali) , pound

● Salt , to taste

● Sunflower Oil

How to make Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe

1. To begin making the Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe, we will first

pressure cook the raw papaya with enough water and salt in a pressure cooker.

2. Pressure cook for about 1 whistle and switch off, allow the pressure to release naturally and drain

the water and keep it aside.

3. Heat a skillet with oil, add mustard seeds, fennel seeds and allow it to crackle for few seconds.

4. Add ginger and garlic and saute until it softens. Add onion and saute till they turn translucent.

5. Once the onions turn translucent, add all the spice powders including red chilli powder, turmeric

powder, garam masala powder, amchur powder, and give it a mix add cooked raw papaya along

with khandsari sugar and salt.

6. Saute well until it all comes together, finally pound raw peanuts to a coarse mixture and add it into

the sabzi and mix well.

7. Serve the Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe along with Tawa Paratha,

Tomato Onion Tadka Raita and Pudina Rice Recipe (Spicy Mint Pulao) to enjoy your everyday

meal.