Navaratri sundal recipes

Thursday, October 17, 2013

Gulab jamun recipe ( Gulab jamun with khoya / Kova)

gulab-jamun-with-khoya

Gulab jamun / Gulab Jamoon – the name itself tempts us very much right?  It is the most easiest sweet recipes that we can make for any occasions like Diwali or birthdays, anniversaries or any celebration. And I always drool when I see advertisements in TV or when I see the pictures in magazines. I am not that big fan though I like it, still I love to see it and enjoy making it too. And its my family favorite too. Right from Vj, Aj and my in laws every one likes this. But always we make with readymade Jamun mix. MT* and Aach* are my favorite. Though I have tried all the packs. I love the shahi jamun variety very much too.

gulab-jamoon with kova
I enjoyed clicking this jamuns and excited too to post this recipe. I have tried gulab jamun with milk powder, but not been lucky to get it right, but sure I will post one day when I get it right, I am sure I will get it as now I learnt from my mistakes. So to first start with, I wanted to be safe, so tried khoya version. I bought khoya 2 weeks back and was planning to try some other recipes with khoya, but ended up making jamun. I have recipes for both jamun with kova and jamun with milk powder in my cookbook that mom gave to me, but the problem is measurement. She has given everything in bulk and it wont work for me. I wanted to try just a little first time. First I saw the gulab jamun recipe with khoya from Sanjeev Kapoor’s site, but it had chenna in it, So I referred Kaveri Venkatesh’s recipe from Palakkad Chamayal. It came out really perfect as she mentioned. I am now confident enough to try the other version with milk powder too. And this post is dedicated to all the jamoon loversLove Struck.

Gulab jamoon

Gulab jamun with khoya recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 20 mins    |  Cook time: 20 mins    Makes: 25

Ingredients

Khoya / Kova (unsweetened) - 1 cup

Maida/ All purpose flour - 3 tblsp

Sodium bi carbonate (cooking soda) - 1/8 tsp

Elachi/ cardamom - 2

Sugar - 1 & 1/2 cups

Water - 1 & 1/2 cups

Saffron (optional) - Few strands

Rose essence (optional) - 2 drops

Oil/ vanaspathi/ Ghee - As need for deep frying


Method

  1. Bring khoya to room temperature if its frozen. Crumble it with your hands and measure it. Take khoya, maida and cooking soda in a mixing bowl. Mix well.
  2. 1-gulab-jamun
  3. Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. I made 27 out of it as I made it small. The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.
  4. 2-gulab-jamun
  5. Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.
  6. 3-gulab-jamun
  7. Mean while you can fry the rolled jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, dont dump the jamuns so many in oil.
  8. 4-gulab-jamun
  9. Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.
  10. 5-gulab-jamun

Notes

    • If you have cracks in the dough or balls when you are making, sprinkle more water and make a smooth dough. You can use ghee if its sticky, thought it was not sticky at all for me.
    • If you want you can fry the jamuns in 50: 50 oil and ghee or oil and vanaspathi. But make sure you drain well in kitchen tissue.
    • If oil is too hot, then it gets brunt and wont get cooked from inside. So make sure you cook in low or medium flame maximum.
    • Keep turning the jamun while frying to ensure even browning. But be gentle.
    • Sometimes oil will get low in heat while you fry jamun, so make sure to keep the flame more in between when needed.
    • If oil is not hot enough, the jamuns will get cracked and suck more oil.
    • The Jamun may look too dark when you take out from oil but it gets the gorgeous red colour as it gets soaked in syrup. Cool right? :)

      Let it get soaked well in the syrup for 3 hrs at least and enjoy the soaked, syrup drunken jamuns!

      gulab-jamun-with-kova



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      90 Stars(comments):

      1. yummy jamoon,u have magic in ur clicks

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      2. delicious and too good to see these cute jamuns ....lovely clicks Raji

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      3. On the contrary, I have tried gulab jamuns successfully with only milk powder and other recipes and never tried with khoya! They look SO good. I didn't know Nanak had mawa/khoya too. Definitely getting it on my next trip to the Indian grocery store. Thanks for sharing this recipe!

        ReplyDelete
      4. Hi Akka...........

        My all time fav sweet:) instead of sprinking wter can v use milk????????
        I use to add some dry nuts like badam and cashew in the dough and i named it as dry fruit jamun;)

        ReplyDelete
      5. Hi Akka...........

        My all time fav sweet:) instead of sprinking wter can v use milk????????
        I use to add some dry nuts like badam and cashew in the dough and i named it as dry fruit jamun;)

        ReplyDelete
        Replies
        1. Water is better option as it has gud holding capabilities.

          Delete
      6. Hi
        it looks yummy....can u say where v can get mava/khoya in Chennai.I hav searched in many super market but couldn't find it

        ReplyDelete
        Replies
        1. Pls refer below comment of geethu sathya

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        2. hi dear, did you use hot water or cold water to mix the mixture.

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      7. I'm planning to do tis khoya version of jamun tis time...tis is indeed a timely post :) thank u!!

        Do u have recipe for Badhusha?i need tat as well ;-)

        ReplyDelete
        Replies
        1. Yes I do . Please copy paste this link http://www.rakskitchen.net/2010/04/badhusha.html

          Delete
      8. @Ponmagal:try any nilgiris store,they ll hav it for sure.Also try Food Bazaar(big bazaar's group) and 'More super market'...

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      9. Hi...yummy gulab jamun....this is my speciality and everybody loves it a lot....I add 75 gm suji soaked in milk for half an hour for 500 gm of khoya...this made my jamun supee soft and after soaking in sugar syrup the size of jamun almost doubled. ...try some time....like ur clicks very much

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      10. Very tempting jamuns... Raji...

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      11. Jamuns look super tempting...wonder if I will get some khoya here to make this for Diwali again...Thanks for trying and the mention Raji...Your clicks too good.

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      12. OMG i fallen in love with your clicks raks... its tempting me !

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      13. Tried this...but when I put jamuns in the syrup.it broke off..can u tell me what might be the reason? For measurements what cup are u using?

        ReplyDelete
        Replies
        1. Use a little more water when making dough and make sure you roll a smooth jamun without cracks. If there is cracks, then only it happens. Or if you already fired the jamun with cracks. Let the jamun cool down b4 adding to hot syrup.

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        2. Even when the cooking soda is little excess, this will happen

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      14. Super tempting jamuns. I will finish the entirebowl pn my own. Pretty clicks

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      15. Tempting and lovely jamoons with wonderful clicks.

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      16. Awesome clicks & yummy yummy jamuns. will try this for diwali.

        ReplyDelete
      17. super tempting clicks.. nice Jamun

        ReplyDelete
      18. Hi Raks,
        The Jamuns look lovely..I often face the problem of sugar getting crystallized in sugar syrup..Can u suggest some remedial measures for it?

        ReplyDelete
        Replies
        1. Use sugar and water in equal ratio and once sugar is dissolved, boil in low flame. Do not stir much. reduce your time of boiling to avoid crystallization

          Delete
      19. hi, r cooking soda and baking soda the same?

        ReplyDelete
      20. Next time when i go to th eindian store i will se eif they have khoya and then make this. looks so delicious.

        ReplyDelete
      21. Gulab Jamuns looks so delicious and amazing. It's my all time favourite dessert.
        Deepa

        ReplyDelete
      22. Hi Raji,
        Amazing presentation..........classy clicks.......Droolworthy Jamuns. Awesome work. Please keep these coming...............

        ReplyDelete
      23. Jamun looks super cute and tempting....lovely presentation...stunning clicks Raks

        ReplyDelete
      24. Just cant take my eyes from those succelent,juicy jamuns..

        ReplyDelete
      25. Hai,mam jamoons are looking very good & yummy.I want to try ,but I have a question that we can avoid baking soda & make jamoons?

        ReplyDelete
        Replies
        1. Baking soda helps in cooking inside the jamuns properly. Not sure how it will turn out if its missed

          Delete
      26. Hi Raks..Iam Suja - a newbie into this yummy blogosphere. Wonderful presentation and really stunning photography as well.. Absolutely love the three pics! I always make Jamuns with Instant mix and have been looking for a perfect recipe for this Khoa version. Will try this for sure.

        ReplyDelete
      27. jamun looks glossy and juicy,tempting a lot. click with three jamuns in a bowl looks cute. by the way all kinds of milk products are available in aavin stores in chennai

        ReplyDelete
      28. Looks yum...no can say no to these ....tempting clicks

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      29. Hi...i made it yesterday...it was good but after few hours my jamun in syrup became hard from inside....what can i do for it?

        ReplyDelete
        Replies
        1. Do not knead the dough hard and roll applying more pressure. Also do not reduce cooking soda.

          Delete
      30. Raks after seeing this post I really wanted to try making this khoya jamuns went ahead with the recipe and somehow my khoya balls melted in the oil :( was very sad I have a feeling that the baking powder is the culprit, but a general doubt don't u think the baking powder mentioned is too much?

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      31. thankuuu...love ur recipes....

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      32. Really looking delicious recipe I never tasted it before. Where I can found these Gulab Jamun?

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      33. Hi even I stay in woodlands Singapore. Where did u buy unsweetened Kova. I am planning to do this Diwali. Please suggest. My email Id preethimani@gmail.com. Love u r blogs. Thanks for sharing

        ReplyDelete
      34. Though I had the recipe from my Mom to make Gulab Jamuns with khoya for a long time, I never tried. I should say when I saw your Gulab Jamun pictures I decided to to make it for this Diwali. Gorgeous pictures and thanks for inspiring :)

        ReplyDelete
      35. Hi im frm SL... In sl cant find either Khoya / Kova .. so in that case wht is d alternative to use??? bydw ur recepies are amazing.its so great that u explain it step by steps with clicks also..

        please here after when u mention ingredients in a receipie please mention common words as i have never heard Khoya / Kova even in super markets in sl..thanks

        ReplyDelete
      36. hi Im frm SL & CANT FIND Khoya / Kova HERE.. WHT IS D ALTERNATIVE TO USE....

        ReplyDelete
      37. Hi I tried this recepie yesterday with same ingrdiants . It was tasty but jamuns flattened immediately after frying. Any suggestions to have round jamuns?

        ReplyDelete
        Replies
        1. Did you add more water or cooking soda?

          Delete
      38. hi. my gulab jamun didn't soak the sugar syrup from inside

        ReplyDelete
        Replies
        1. You might have tightly rolled. Do not knead or roll the jamun dough hard/ tight.

          Delete
      39. i tried gulab jamun it came out very well thank u raks

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      40. Yum yum..anytime fav...am drooling and craving for this now :)

        ReplyDelete
      41. I have tried but when i place golas in oil
        Outer side get separated instantly what can i do

        ReplyDelete
      42. I have tried but when i put golas in oil their outer part separated instantly what can i do

        ReplyDelete
        Replies
        1. Knead in more khoya, may be the soda or water is more.

          Delete
      43. Hi Raji,
        Finally I got it raks....feeling very happy,for the first two times it was not holding the shape.as per ur reply I reduced the quantity of soda and water...it was perfect...and this time I bought good quality khova...thanks a lot Raji...

        ReplyDelete
      44. Hi, I made jamuns using the ready made instant mix. But, since the instructions in the mix says that I should not roll tight, I rolled it lightly. So, I did not get the perfect round. Also, even if it is round, when it is fried, it gets a irregular shape. May I know how were you able to get the perfect round shape and also the jamun baked inside well? Thanks.

        ReplyDelete
        Replies
        1. One solution for this - sprinkle little more water and knead again and then make balls. Only if water is little less, then cracks appear. You can use generous ghee while rolling, but make sure the dough is smooth with required water.

          Delete
      45. yummmmmmmmmmmmmmm! i tried and succeed

        ReplyDelete
      46. hello, I tried, but it does not get cooked from inside . It look so awsome but not ready to eat. may you please tell me that , what can i can do with it ?

        ReplyDelete
      47. Being a sweet lover I can adore these pictures again and again..................I am a big fan of Yours Raks......u r lovely

        ReplyDelete
      48. oh my god i just can't wait to cook these beauties.so gorgeous they are.You're awesome

        ReplyDelete
      49. Hey Rajeswari, Thanks! I tried your recipe today & I'm happy to tell you they turned out awesome! :D
        Frying part was initially difficult. As the flame was slightly high, they turned brown quickly but remained uncooked from inside. Then I followed your tip, fried them low flame, et voilà! :)

        ReplyDelete
      50. hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)

        ReplyDelete
      51. hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)

        ReplyDelete
      52. hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)

        ReplyDelete
      53. hey Rajeshwari thnks alot for ur recepie..i tried today but dey are too soft and is loosin its shape..where did i go wrng..pleasee help me..thnkuuu in advance..:-)

        ReplyDelete
      54. Tried this last week for Bakrid. Came out super soft and delicious. My friends told these were the best jamuns they had. For me the sugar syrup was too sweet. So i had to add more water and boil again. Then the sweetness was perfect. Thanks for posting this recipe 😊

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      55. i tried this recipe n my family members liked it very much

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      56. Gulab jamun balls melted in ghee

        ReplyDelete
        Replies
        1. Could be the ghee was not hot enough or you added more balls in ghee at a time.

          Delete
      57. hi dear.could you plz tell me did you use hot or cold water in mixting the all dry ingredients for ghulab jamun.

        ReplyDelete
        Replies
        1. Plain water. If its hot or cold, I will mention it. This is water in room temperature

          Delete
      58. Hi , how much kova should be Used
        I mean can u tell me in grams!


        ReplyDelete
      59. Hi dear I tried this gulab jamun and it came out really good. 1st time I tried without jamun powder so tried with little.. I sent to my Mom and mother in law. They were asking y Only little?? Next time I will try in bulk.. Thank you dear...

        ReplyDelete
      60. Can I prepare gulab jamun balls one day before and fry them on the next day?

        ReplyDelete
        Replies
        1. I am afraid it would crack. May be you can fry and add next day in hot syrup.

          Delete
      61. Hi, where in Singapore did you buy the Koya/Kova?

        ReplyDelete
        Replies
        1. Mustafa, around paneer section.

          Delete
      62. Hi Mam,
        I bought MilkyMist Unsweetened Khova. But I couldn't crumble and add water in it. As it is already watery even at room temperature. but stil i tried making it. when I dropped it in oil, it started to break. What to do???? pls help me..

        ReplyDelete
        Replies
        1. Add more maida and try. If it turns out hard, add little more cooking soda. Just fry one and see.

          Delete
      63. Hi Raks,the Gulab jamun looks superb,same as my grandmother use to make..Can u just help with the Khoya quantity in grams? 1 cup would be how much approximately

        ReplyDelete
      64. Hi Raks,the Gulab jamun looks superb,same as my grandmother use to make..Can u just help with the Khoya quantity in grams? 1 cup would be how much approximately

        ReplyDelete
      65. Hi... I tried this recipe. The gulab jamuns are soft. However if I make the syrup in a large bowl, then the gulab jamuns are not covered in syrup. The syrup barely reaches half of the jamuns height. If I put them in a smaller bowl, there is no space for them to expand in the warm syrup? What do you suggest?

        How long does it take for the jamuns to soak the syrup?

        ReplyDelete
      66. Hi... I tried this recipe. The gulab jamuns came out soft. But if I put the sugar syrup in a large bowl, to give the jamuns space to expand, the syrup barely reaches half of the height of the jamuns ( not covering them). In a smaller bowl, no space to expand. What do you suggest?

        How long does it take for the jamuns to soak the syrup? It took 24 hours to get soft and juicy...

        ReplyDelete
      67. May be you can try making more sugar syrup. No need to use very broad vessel.any vessel is fine. Its is the syrup volume that matters. If enough syrup is there, need not worry. Make sure any one, either jamun or syruo is hot when you add. This way it gets soaked sooner.

        ReplyDelete

      Thank you for visiting my space and leaving comments,your comments are really appreciated...
      I am currently away, might take a bit while to respond to your query, but will sure do when I find time.

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Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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