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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
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Okkarai | Diwali sweet

 Okkarai | Diwali sweet

A Diwali special sweet made in and around the region of srivilliputhur in Tamil Nadu .

 This is also a temple prasadam in the andal temple and made daily. And many of you haven't heard about this sweet which is made during Diwali time. 


Make this sweet for this Diwali season, some thing which is very healthy and different from the regular sweets. 

And most important part is we have used jaggery which is very healthy, and can be given to kids as well.

Lets cook with step-by-step pictures.

Now lets see how to cook:

Okkarai | Diwali sweet












Prep time
Cook time
10min
Total time
25min

Best Diwali sweet which is different from your regular sweet.
Author: Shalini
Recipe type: Dessert 
Cuisine: Indian
Serves: 2 servings
Ingredients:
  1. Channa dal - 1 cup
  2. Moong dal - 1 cup
  3. Jaggery - 1 cup
  4. Cardamom powder - 1/2 tsp
  5. Roasted cashew and raisins - 2 tsp
  6. Ghee - 2 tsp
METHOD :
  1. Dry roast dals in a wok till golden brown. Soak in water for 2 hours.
  2. Grind dals to an almost fine paste.
  3. Add ghee to a wok and cook the dal paste till crumbly.
  4. Make sure to constantly keep mixing to ensure it doesnt burn.
  5. In other pan add, add jaggery and water till the jaggery melts heat it and strain the juice.
  6. Once the dals are fully cooked and dry, add the jaggery juice and cook continuously.
  7. Keep cooking till the mixture thickens and becomes crumbly again.
  8. Garnish with roasted cashews and raisins.
  9. Adding freshly grated coconut is optional.
Pictorial: 
Take all items

Dry roast the channa dal

Then moong dal roast

Add both the dals in a bowl 

Add required water  

Soak it for 2 hrs 

Drain the water then add the dals into mixer and graind to almost fine paste

Like this

Add Ghee in a wok 

Add the dal paste and mix along with the ghee

Keep cooking till it gets dry 

Then add jaggery juice to it and give a quick mix

Add cardamom powder

Add Roasted cashews and raisins on top

Serve hot !!

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