Whole Wheat Carrot Muffins are eggless, soft, and moist with tender crumbs. These muffins are wholesome and very satisfying. Carrot muffins are a perfect combination of veggies, dry fruits , and spices, making muffins delicious in a healthy way.

Video recipe of Eggless Carrot Muffins Recipe

These muffins are perfect for breakfast or a snack at any time of the day. Muffins are wholesome with whole wheat flour and homemade almond meal. At the same time, this muffin is very satisfying and keeps us full for a long time.

This recipe yields only 8-9 muffins, because they are whole wheat muffins include veggies so they are best used on the next day or the next 3-4 days

These hearty muffins are packed with grated carrots, walnuts and almonds. They have lots of texture, yet they’re still light and fluffy.

You can even try EGGLESS BUTTERLESS RECIPE OF CARROT CAKE

These muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Cuisine : World

Course: Breakfast, Dessert

Diet : Vegetarian Eggless Healthy

Servings: 9 Muffins

INGREDIENTS :

1 cup (120g) whole wheat flour

1/3 cup / one third (30g) Homemade Almond Meal ((ground almonds))

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon cinnamon powder

1/4 cup / one fourth (60ml) Olive oil/ Vegetable Oil

1/2 cup / half cup (100g) powdered sugar or granulated sugar

1/2 cup / half cup (120g) curd or plain yogurt

1/2 cup peeled and grated carrots

1 teaspoon pure vanilla extract

1/4 cup milk

1 tablespoon chopped walnuts or any dry fruits

INSTRUCTIONS :

1. For dry ingredients : - Sieve whole wheat flour, baking powder, baking soda, salt, and cinnamon powder, together into a medium mixing bowl. Whisk well until everything is well combined.

2. Add almond meal (ground almonds) and whisk well. Set aside.

3. For wet ingredients : - In another mixing bowl, mix oil, sugar, and curd or yogurt until the mixture is smooth.

4. To this, add grated carrots, and vanilla extract. Mix well.

5. Add dry ingredients (flour mixture) and use the cut & fold method for mixing until everything is well combined. Do not overmix.

6. Line up the muffin tin with muffin paper or Spray muffin pan with non-stick spray. Spoon the batter into the muffin pan, filling each till 3/4 of it. Tap the muffin tin for 3-4 times. Add chopped walnuts or any dry fruits on top to add more crunch to the muffins.

7. Bake the muffins in the oven, on 350° F or 180° C for 16-18 minutes or until the toothpick inserted in the center comes out clean.

8. Remove the muffins from the oven and let it cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.

9. These muffins are best served in a couple of days from making. If you still have leftover, store them into an airtight container and then into the fridge.

Video recipe of Eggless Carrot Muffins Recipe

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Til Gud ke laddu or Til ki Chikki is a healthy, delicious, and nutty treat prepared with white sesame seeds, jaggery and peanuts.

A vegan recipe and also a Makar Sankranti festival special sweet.

Makar Sakranti is around the corner and so I thought of sharing my family favorite til gud ke chikki recipe with you all.

Growing up in Punjabi family in UP during Lohri and Makar Sankranti my grandfather always make some yummy chikki as well laddoo. They used to prepare marunda that is made with jaggery & murmuraa or channe gud laddoo or til ki chikki and many more.

Til Gud ke Ladoo or Til ki Chikki in actual term means "Til" is sesame seeds or "Gud" is a Hindi word and for jaggery in English).

The til ke laddu recipe also features peanuts. Sesame seeds, jaggery and peanuts are a truly winning combination in terms of taste and flavor.

You can add any dry fruits in chikki, If you like, then do check this Honey Nut Brittle made with honey and dry fruits or easy Oats Sesame Fudge Recipe which is made with ground sesame seeds, oats and jaggery.

Til ke laddu makes for a good warming sweet snack during the winters. Make them, store them, and have them whenever you want.

Video recipe of Til ke Ladoo / Til Gud ki Chikki

INGREDIENTS

White sesame seeds - 1 cups
Jaggery / Gud - 1 cups
Desi Ghee -1 tablespoon
Peanuts roasted & ground - 2 tbsp
Water - 2 teaspoon

INSTRUCTIONS

1. Heat a non-stick pan, add white sesame seeds and roast on low heat till crisp and light brown. Transfer into a bowl.

2. Add raw peanuts to the same pan and roast on low heat till light brown. Transfer into bowl and remove the skin.

3. Heat desi ghee in the same pan, add chopped jaggery/gud with 2 tsp of water and let it melt. Further cook on low to medium heat till the syrup reaches hard ball consistency.

4. Add sesame seeds and roasted grounded peanuts to the melted jiggery and mix well.

5. Before making laddoos, just spinach yours hands with water. Roll into laddoos while still hot and keep them on a plate to cool. I’ll make 5 laddoos or same mixture used for chikki

6. Take a butter paper, add the above mixture roll up with rolling pin at the desired thickness, and cut it into desired shapes while still hot. Keep them aside to cool.

7. Serve or store in an airtight container to serve when required.

this sesame seed treat is the contribution of my A to Z season 2 challenge. This month letter is G, I choose GUD for this and made this "CRISPY AND NUTTY SESAME SEED BRITTLE AND TIL GUD KE LADDU "

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HAPPY COOKING & ENJOY💜

Everyone has a question in their mind that : Is there any difference between Almond Flour and Almond Meal.

And The Answer is YES,

Homemade Almond Meal is incredibly easy and quick to make. All we need is five minutes, almonds, and a blender. Making an almond meal at home is cost-effective as well.

For example, we can use an almond meal instead of breadcrumbs for coating in specific recipes. Or replace some of the flour with almond meal in the baking recipes

What is the Difference Between Almond Meal and Almond Flour?

While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds.

Compared to almond meal, almond flour has a finer texture and lighter colour.

When to Use Almond Meal?

Almond meal can typically be used interchangeably in cakes and cookies and they are great gluten-free alternatives to traditional flours.

How to Make Almond Meal

Making homemade almond meal is so easy! It requires just 1 ingredient, 1 blender, and 5 minutes.

This nutrient-rich flour lends itself well to muffins, cookies, crackers, and so much more! We typically like to use a mix of flours in a recipe in order to achieve the ideal texture and flavor — our favorite being almond meal,

I have recently used this almond meal with whole wheat flour into cupcakes and they become super yummy and delicious. Stay tuned for next recipe!!

I have made small batches for this meal, when I wanted to used it in baking. But you can store it for a month, make a big batch and store it. Use it when you required.

important tips while making almond meal

Almonds start to release oil very quickly, so make sure to pause after every few pulses.
The best way is to grind for a few seconds, pause, release ground almond clusters, and continue grinding again for a few seconds.
Make sure not to go too far otherwise almonds will start turning into butter.
You can keep the texture of ground almonds as you desire. Either keep it coarse or go with fine texture.

Prep time : 5 minutes

Total time : 5 minutes

Servings : 1/2 cup

Course Helpful How-to

Cuisine Baking, Gluten-Free, Grain-Free, Vegan

Author : Jolly Makkar

Ingredients:

1/2 cup raw almonds (whole or sliced)

Instructions :

Add almonds to a high speed blender and blend on high until a fine, powdery flour is achieved. We recommend turning the blender on the highest setting for 5-10 seconds. Then stop, shake the blender, and hit the sides to shake loose any clumps that have formed. Blend again until fine and powdery — all in all about 10-15 seconds of blending. You’ll know you’ve gone too far if it starts turning to almond butter or clumping up on the sides.
Transfer to a jar or container and store up to 1 month unrefrigerated, often longer.

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Pheni kheer is a must item in the Karwa Chauth Sargi thali or for any special occasion at my home or I usually make it for my big sweet tooth. 😁😁 It is prepared with milk, mild sweet and loaded with dry fruits. It is very light in taste, so easy to make and absolutely delicious dessert that you can served with your everyday meals.

Generally we get readymade Pheni disks in the sweet shops during the time of Karwa Chauth. It is a tradition to have Pheni on Karwa Chauth day along with other sargi items.

At my In-laws place this Pheni kheer is made during saawan month and can be served as a sweet dish after heavy meals.

What is Karwa Chauth and their significance behind the festival?

Karwa Chauth is a festival celebrated by Hindu women from the Northern and Western India on the fourth day after Purnima (a full moon) in the month of Kartika. On Karwa Chauth, married women, especially in North India, observe fast from sunrise to moonrise for the safety and longevity of their husbands.

Being an Indian , I loved Indian traditions so much and their values behind the festivals are so beautiful and meaningful. I'll share you what we do during karwa chauth in details in other post but for now in short -

we wake up early in the morning like around 4 a.m, make some delicious food for ourselves which include pheni ki kheer, fruits (like apple/coconut), some sweet like gulab jamun or rasgulla, a glass of water, tea/coffee, dry fruits, any stuffed paratha with curd. I know its sounds so funny that how can we eat this whole some meal in early morning😉 here's my sargi thali in below picture

Well let's go to the Feni Kheer, will share you about Karwa Chauth traditions in other post with some beautiful clicks.

Pheni is a wonderful traditional milk based dessert which can either be served chilled or can be relished hot too. It is very easy to make and hardly takes few minutes to prepare. Do try this creamy and rich feniya ki kheer this festival for sure.

PREP TIME : 5 mins

COOK TIME :10 mins

COURSE : Dessert, Karwa Chauth Special, Festival Special

CUISINE : North Indian Punjabi Cuisine

Ingredients:

Pheni/Fenia - 1/2 cup

Milk - 4 cup

Sugar - 1/4 cup sugar (adjust it to your taste)

Chopped Almonds - 12 to 14 pieces

10 Raisins

Instructions :

1. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and add pheni....simmer the milk along with pheni for 5 to 10 minutes till it thickens a little.

2. Once the milk has thickened a little, add the sugar and chopped dry fruits as of your choice and simmer for another couple of minutes.

3. Turn off the heat, transfer the pheni into another serving bowl. So the pheni is not over cooked on the same pan as it is very hot.

4. After cool down and keep it in refrigerator and serve cold or hot kheer as per your taste, in my family including me everyone love pheni ki kheer as a cold dessert.

5. Before serving Garnish with chopped almonds. Tadaa it's ready to serve...So creamy and rich dessert..

This post is little bit late, but I was waiting for the right time now I have got chance to share it with one of the important sweet in Sargi thali is PHENI KHEER and this kheer is the contribution of my A to Z season 2 challenge. This month letter is F earlier i knew only 1 ingredients that is Phalsa- dry berry which is not easily available in Bangalore easily. I was thinking to not to take participate in this month challenge luckily his PHENI box is in my fridge and when i read the word 😍😃 then my mind strike oh wow that;s another ingredients that's start with hindi letter PH or Fa. So I choose it and made this "RICH & CREAMY FENI KHEER"

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Mornings or Evenings in India are incomplete without chai, tea is a most popular drink which is now very popular in the whole world as well. It can be prepared with milk or milk powder or without milk and various types of plain or flavored tea powders.

Adrak Eliachi Chai is an aromatic and kadak(strong) tea, it is served in Terracota (kulhad)

glasses and it's called "kulhad chai" in India ("kulhad" is the transliteration of the Hindi word for "glass shape vessel made from the clay soil").

Check out the video of Adrak Eliachi (Kulhad Chai) Recipe

The green cardamom gives an earthy and comforting flavor. The ginger works great to soothe sore throats and to facilitate the healing of common colds.

What is Kulhad Chai?

A kulhad is a traditional clay cup, without any handles. It is very plain in its form. It is unpainted, unadorned and simple in design. ... The earthen cup tends to soak up a bit of the hot fluids poured into it. So, when you pour hot tea into a kulhad, a bit of the tea soaks into the clay and the two flavours intermingle.

What is Chai?

Chai is a blend of milk, loose black tea leaves, water and lots of other spices. There’s a lot on spices that can go into the chai like, fennel seeds, black cardamom and dal chini etc.

However this one has only 2 ingredients flavored – ginger and green cardamom(eliachi). The tea flavored with these two are the most popular at my home, commonly known as adrak wali chai (ginger tea) and elaichi chai(cardamom tea).

Everyone has their own preference when it comes to chai, the list is really very long. Some like more milk in their chai, some do not like milk at all. Some prefer stronger chai while others would want very little tea flavor in their chai.

Also check out another chai recipe on the blog – Jaggery Chai.

Prep Time : 2 minutes
Cook Time : 8 minutes
Total Time : 10 minutes
Course : Beverages
Cuisine : Indian
Servings : 2 person
Author : Jolly Makkar

Ingredients :

1 cup water

1 cup milk

1 tablespoon black loose tea leaves

2 inch ginger (washed and crushed)

3 green cardamom (crushed)

sugar to taste - 1 tbsp

Instructions :

1. Heat water in a pan on medium flame. Bring it to boil.

2. The curdling enzyme in ginger will be dilute by now. Crushed it on mortar pestle.

3. Once the water is boil, add the crushed ginger and boil for 30 seconds. This way milk never curdle.

4. Add the 1 tablespoon of black loose tea leaves. Boil over medium heat.

5. Add 1 cup of milk at room temperature. Crush the cardamom slightly using a mortar & pestle & add it into chai.

6. Add 1 tbsp sugar, boil over medium flame for 3-5 minutes or until tea is reduced at your desired consistency or color.

7. Switch off the flame, once done. Strain the chai into the cup using a strainer.

8. Serve hot with your favorite snacks and cookies. I love parle g with my chai.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "E" so I choose my key ingredients ELIACHI and make this easy and simple and kadak Adrak Eliachi Chai for this winter season special!!