Angoori Jamun With Rabri

Angoor is a grapes (fruit) in hindi. Because they are tiny grape sized shape & dunked in sugar syrup then soaked with rabri. So it is called Angoori. It is a traditional Indian dessert/sweet. 

Today Malas-Kitchen has turned 9. I've enjoyed doing this over the last 9 years. Let me say a big thank you to all my viewers, readers & subscribers and my family.

Prep Time: 8-10 Mins
Cook Time : 25-30 Mins

Ingredients for Jamun

  • Milk powder / Mawa powder - 1 Cup 
  • All purpose flour - 1 tbsp 
  • Baking soda - 2 pinch 
  • Milk or water - Just enough to make the dough( i used milk 2%) - 2 tbsp
  • Oil or ghee for deep fry
Ingredients for Sugar Syrup
  • Sugar - 2 cups
  • Water - 1 cup
  • Cardamom powder - a pinch
Ingredients for Rabri
  • Whole milk -  1/2gal (1.89L)
  • Mava/kova(fresh, grated) - 2 tbsp
  • Sweetenced Condensed Milk - 2-3 tbsp (adjust to taste)
  • Cardamom powder - a pinch
  • Kesar / Saffron strands - few (dissolved in milk) 
  • Blanched almonds and pistachios - 2 tbsp

Method for Angoori Jamun With Rabri
  1. Take a sauce pan add sugar and water bring it to boil for 10 mins on a low flame then turn off the heat
  2. In the meantime mix the jamun ingredients and make tiny / petite round shape jamuns 
  3. Heat oil in a pan on a medium flame ( oil should not be too hot ). Drop all the jamuns gently fry till golden in color.
  4. Remove and transfer into hot sugar syrup let them sit about 15-20 mins
  5. Take a heavy bottom pan(i used castiron pot) add whole milk bring to boil. then add mava/kova, sweeten condensed milk bring it boil on a low flame. keep stirring occasionally 
  6. Then add chopped blanched pistachios, badam/ almond , cardamom powder and kesar milk
  7. Boil until half of the quantity(medium thickness). Switch off the heat
  8. Drain all the jamuns and press gently sugar syrup and dropped into warm rabri 
  9. Serve chill or room temperature. Garnish chopped blanched piastchios

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Flax Seeds Chutney Powder | Agase Chutney Powder

Flax seeds is good for health, excellent nutritious. More info reference Wiki.
It is called in kannada - Agase beja, Hindi - Alase, Tamil - Alivitaikal. Normally i used for smoothies. Now i tried to add it into chutney powder tastes good. My one of my friend(Leela) suggested to try this powder but her recipe is slightly different than my recipe. Also can be used for dry currys. Can be had with dosa, idli and it matches any tiffin. 

Prep Time : 25 Mins
Cook Time : 5 Mins


  • Chana dal / Bengal gram / Kadale bele - 2 Cups (100grms)
  • Flax seeds / Alasi / Agase beja - 1 cup (50grms) 
  • Urad dal / Black gram / Uddina bele - 1 cup (50grms)
  • Red Chillies /Byadagi chillies & Guntur - 6 Byadagi + 2 Gunturchillies (adjust to taste)
  • Curry leaves / Kari Baavu soppu - 1/2 cup 
  • Grated Coconut / Dessicated / Kobri - 1/2 cup
  • Tamarind Paste(2 tbspn) or soaked chunks / Huli - 1/4 cup
  • Asafoetida / Hing / Ingu - 1/2 tsp
  • Jaggery / Bella to taste -  a small piece
  • Salt to taste
  • Oil - 2 tsbn
  • Mustard seeds - 1/4 tsp


  1. Heat wok / pan roast bengal gram  & black gram till light golden color 
  2. Roast flax seeds till it splutter and keep aside 
  3. In the same wok roast chillies on low flame & keep aside.
  4. Wash the curry leaves and dry fry for few minutes & keep aside
  5. Fry coconut for 2secs on low flame 
  6. Mix all with salt (to taste)  jaggery & hing make a nice powder using mixer / blender and keep aside 
  7. Heat oil in a small pan add mustard seeds allow to splutter then add tamarind Paste OR tamarind chunks soaked and pressure cook cool it and add it into the pan gently. Mix well in the oil & remove from the flame, cool it and Mix powder to the oil by hand then blend once it will mix properly.
  8. Transfer into glass jar and store it for longer days.

Kothamalli Thokku Rice

Kothamalli is a Tamil word called Coriander leaves / Cilantro. This is simple and quick recipe. It is best for lunch box or brunch recipe.

Prep Time : 5-8 Mins
Cook Time : 5 Mins


  • Kothamalli Thokku - 4 tbsp
  • Basmati Rice or Sona Masori Rice - 2 cups
  • Dry coconut grated - 1 tbsp
  • Sesame seeds (white ) - 1 tsp
  • Salt to taste
  • Oil - 4 tbsp (i used olive oil)
  • Mustard seeds - 1/2 tsp
  • Asafoetida / hing - a pinch
  • Curry leaves - few
  • Peanuts / Groundnuts - 1 tbsp
  1. Cook the rice in a pressure cooker or rice cooker and keep aside to cool little bit
  2. Take a large wok/pan add oil and add mustard seeds allow to splutter then add hing,curry leaves and peanuts fry till peanuts turns golden 
  3. In a very low flame add rice and kothamalli thokku , dry coconut & salt mix together switch off the flame
  4. Add roasted sesame seeds and mix well serve with curds, papad(happala,vada)

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Kothamalli Thokku (coriander Thokku)

Kothamalli is a Tamil word called Coriander leaves / Cilantro. This is simple and easy recipe. It is a great accompaniment with white rice, curd rice or chapati , dosa, idli etc. I usually buy it from Grandsweets or Snack aisles. But i wanted to trying it on my own. So I followed the recipe in youtube Srirangam Radhu's recipe. Recipe came out very tasty. But these didn't long last. It will last for 10-15days when stored / refrigerated.  It is a good homemade fresh thokku.

Prep Time : 15 Mins


  • Coriander leaves - 1 cup 
  • Malaka / Red chillies - 4-6 (i've used Byadagi chillies)
  • Tamarind / Puli - a small lemon size or use paste (1 tbsp, i have used paste)
  • Asafoetida / hing / Periyangum - 1/2 tsp
  • Chanadal / Kadalparppu - 2 tbsp
  • Urad dal / Ulthuparppu - 2 tbsp
  • Rocksalt or Sea salt - to taste
  • Oil - 2 tbsp (i have used Olive oil)
  1. Chop the coriander leaves trim the stems and clean and rinse thoroughly and drain water completely
  2. In a pan heat oil then add chanadal, uraddal, chillies fry together till dal gets golden color then add tamarind fry for 2 mins.  Remove from the flame let them cool a bit then make a fine powder later on add hing / asafoetida and corinader leave ( do not add water) becoz corinader leaves itself moist. Grind into a smooth paste. Add salt and blend it again.
  3. Take out and transfer into a bowl. Heat oil (2 tbsp olive oil) in a pan pour it into thokku mix well and transfer into glass jar.

| Copyright © Malas - Kitchen 2016 | | All rights reserved