Kids-friendly sweet recipe that is healthy, delicious, and easy to make!

As a mom by now you must have understood that our kids are born with a sweet tooth – hehe

Yes, it’s true, a lot of kids are a sweet tooth and love sweets and to make them eat normal and healthy snacks is very difficult if it’s not sweet.

The same is the thing with my little son and hence I have come up with my 15-minute kids-friendly sweet recipe that is healthy, delicious, and easy to make.

These recipes are made with Jaggery, honey, whole wheat, oats, cinnamon, dry fruits, and nuts.

Jaggery is a rich source of iron, prevents anemia, prevents constipation, strengthens bones, increases immunity, helps treat cold, flu, and with tonnes of other health benefits.

Honey is a natural sweetener that comes from honey bees, is filled with antioxidants, promotes wounds healing, and helps in cold and cough in kids.

Whole wheat is high in nutrients and fiber

Cinnamon has anti-viral, anti-fungal, and anti-bacterial properties

Dry fruits are rich in vitamins and proteins and help boost immunity in children

Seeds and Nuts are good sources of protein, healthy fats, fibers, vitamins, and minerals.

Coconut: is highly nutritious, contains proteins, vitamin B, and important minerals, fiber, manganese, copper, selenium, magnesium, phosphorus, iron, and potassium.

Sattu : Sattu is basically roasted Bengal gram or roasted chana dal. It is rich in fiber, protein, calcium, iron, magnesium, and manganese. It is great for digestion of the tiny tummy of the baby.

Til or Sesame again is a great source of fiber, a nutritious source of plant protein, helps to build healthy bones in kids, reduce inflammation, good source of vitamin B, rich in Antioxidants, and supports the immune system.

So coming back to the recipes, here are 4 recipes healthy and delicious.

Sukhadi or Gur Papadi or Gol Papadi  – gujarati recipe

Narkel Naru | Gurer Narkel Naru | Coconut Ladoo With Jaggery

Patishapta Pitha Recipe I Patishapta Recipe with Coconut I Bengali Patishapta Recipe

Nolen Gurer Payesh | Bengali Rice Payesh

Puffed rice Laddos/ Pori Urundai Recipe, How To Make Pori Urundai

Sattu Ladoo Recipe, How To Make Sattu Ke Ladoo Recipe

til chikki recipe | sesame chikki recipe | til ki chikki or til gajak

So, let’s jump into the recipes!

Sukhadi or Gur Papadi or Gol Papadi  – gujarati recipe

In Gujarat, this recipe is known as Sukhadi and in Maharashtra, it is called Gur Papadi or Gol Papadi.

Let’s jump into the recipe.

Ingredients:

1/3 cup ghee(clarified butter)

2/3 cup whole wheat flour

¼ cup Jaggery(Gur)

Chopped nuts

Cardomom powder

Method:

Prepare the dish and grease the bottom and the sides of the dish with ghee.

In a medium-hot skillet/pan add the ghee, and then the whole wheat flour.

Now roast the whole wheat flour till it turns golden brown. Ensure you keep the flame low to medium or else the flour might burn.

Once the color of the flour changes to golden brown and you get the aroma of cooked flour and ghee turn off the gas.

Once the gas flame is off, pour in the grated or powdered jaggery and mix well to ensure that the flour mixture is coated with jaggery.

Immediately pour in the mixture to the prepared dish and with the help of a spatula or backside of a bowl press the mixture on the dish.

With the help of a spoon or knife cut square or diamond shape and let the sukhadi cooldown.

Once the Gur Papadi cooled down, serve it or store it in an airtight container.

Narkel Naru | Gurer Narkel Naru | Coconut Ladoo With Jaggery

Narkel Naru is a Bengali recipe which is also known as coconut ladoo made with Jaggery.

Ingredients:

2 cups fresh coconut grated

1 cup grated jaggery

½ tsp cardamom powder

Ghee for greasing the palm

Method:

Heat a heavy Kadai and add the grated coconut. Roast the coconut for 4 to 5 minutes just to dry the excess moisture in the coconut.

Then add 1 cup of jaggery. Mix well to melt the jaggery

Once the jaggery then consistency of the laddos will also thicken

Stir nonstop for 6 to 7 minutes

Switch off the flame and move the Kadai to the countertop

Once the mixture cools down a little bit, grease your palms with ghee and start making ladoos. Ensure you start making ladoos only when you can hold the mixture in your hands are the mixture since you need to make the ladoos when they are hot or warm. Once the mixture cools down it will be difficult to roll the ladoos.

Make the remaining ladoos and serve.

Patishapta Pitha Recipe I Patishapta Recipe with Coconut I Bengali Patishapta Recipe

Pati-Shapta is a Bengali recipe that basically is a Crepe made of rice flour and a filling of coconut and jaggery. This recipe is my son’s favorite and he ensures he finishes it the moment he sees it on his plate.

This recipe is prepared during winters where we add date palm jaggery, you can also use another variety of jaggery that is available in your region, just that, the taste will be different.

This recipe comprises of 2 parts. One is a preparation of batter with which we will make the crepe and second, we will prepare the stuffing. Sometimes I prepare the crepe with the Dosa batter that I have ready with me at home.

Ingredients:

For the stuffing

1 cup grated coconut

¾ cup mava or Khoya(dried milk)

½ cup Palm Jagger or any other variety of Jaggery

1/3 cup milk

1 tsp clarified butter or ghee

Batter:

1 cup rice flour

½ cup all-purpose flour

¼ cup Semolina (rava or sooji)

¼ cup sugar

2 cups milk at room temperature

1 – 2 tsp oil for frying the Patishapta or the crepe

Method:

For the stuffing:

Heat a pan and 1 tsp of ghee in it. Once the ghee melts, on low to medium flame, add grated coconut and fry it for 2 to 3 minutes.

Next, add the jaggery and cook for about 2 minutes till the jaggery melts.

Add the mava and cook for 4 to 5 minutes.

Then add milk and cook for another 2 to 3 minutes.

Remove for stovetop and let it cool down

For the Patishapta:

In a large bowl add all the dry ingredients, mix well and then add the milk and mix till no lumps can be seen, and let the batter rest for 30 minutes.

Now heat a non-stick pan, take 1 ladle of batter and pour and make the crepe.

Once cooked, take a small portion of the prepared stuffing, roll it in a cylindrical shape and place it on the crepe and roll the crepe and place it in the serving dish.

Make the remaining Patishapta and enjoy it with tea or coffee.

Nolen Gurer Payesh | Bengali Rice Payesh

A delicious rice pudding or Kheer made with date palm, jaggery, and milk. Nolen gurer payesh is a winter delicacy in Bengal since the Nolen gur is available during the winter season.

Ingredients:

¼ cup Gobindbhog rice or basmati rice

1 liter full-fat milk

½ cup dates palm jaggery

1 small tej patta(Bay leaf)

¼ tsp Cardomom powder

2 tbsp chopped nuts

Method:

Preparation:

Wash and soak the Gobindobhog rice for 20 minutes

Chop the nuts

Chop or grate the jaggery

Making Payesh:

Heat milk in a heavy bottom pan on low flame and stir well. Once it comes to a boil simmer the milk for 8 to 10 minutes.

By this time the milk will reduce. Now drain the rice and add the rice to the milk and simmer for another 10 to 12 minutes.

Once the rice softens and is cooked add the chopped nuts and cardamom powder

Switch off the flame and keep the pan on the countertop of your kitchen table.

After 4 to 5 minutes, add the Jaggery and stir well till the Jaggery is melted and everything is mixed well.

Serve warm or cold.

Puffed rice Laddos/ Pori Urundai Recipe, How To Make Pori Urundai

This is a light, crisp, crunchy, and easy-to-make laddoos that you can prepare in few minutes.

Ingredients:

3 cups of puffed rice or Murmura

½ cup grated or powdered Jaggery

1tsp Cardomom powder

Method:

In a pan roast the Murmura for 2 to 3 minutes, this will make the murmura crisp. Transfer it to a big bowl.

In another pan add the powdered jaggery and let it melt, once it melts add the cardamom powder and switch off the flame.

Quickly add the murmura and mix well

Transfer it to another bowl.

Wet your palms and start making the laddoos. You have to make the laddoos while they are hot or the heat that you can handle with your hands.

Prepare all the ladoos and serve once it cools down.

Watch the recipe here

Sattu Ladoo Recipe, How To Make Sattu Ke Ladoo Recipe

This one is a quick and easy-to-prepare Ladoo prepared with roasted chana flour, jaggery, and Ghee.

Let’s jump into the recipe

Ingredients

1 cup Sattu flour(roasted chana flour)

½ cup jaggery powder or grated jaggery

3 tbsp ghee(clarified butter)

¼ tsp cardamom powder

Method:

Heat 1 tablespoon ghee in a pan and add Sattu to the ghee

Roast for 2 to 3 minutes just to make the flour lightly brown

Remove in a bowl.

In this bowl, add the Jaggery, cardamom powder, and remaining ghee and mix well.

Shape them in the laddoos of small or medium size and serve them.

til chikki recipe | sesame chikki recipe | til ki chikki or til gajak

Ingredients:

1 cup white sesame (Til)

1 tsp ghee(clarified butter)

1 cup Jaggery (gur)

Method:

In a pan, dry roast the Sesame for about 2 minutes or till the sesame starts spluttering and remove in another dish.

In another Kadai(Wok) add the ghee and add the Jaggery on low flame.

Now let the Jaggery melt and let the jaggery boil till it turns glossy and thickens.

Once the jaggery thickens, quickly add the sesame and mix well till the entire sesame is coated with jaggery.

Once the sesame is coated well, immediately remove the mixture on a big greased plate and with a rolling pin or the back of a steel bowl flatten the mixture.

You have to work fast before the mixture cools down. Also, be careful while handling the mixture since it will be very hot.

Once you flatten the mixture, with the help of a pizza cutter or with a knife cut diamond shape or the shape of your desire and let it cool.

Once the mixture cools down, store it in an airtight container for up to a month.

So, go ahead and comment and let me know which one you tried and did you liked it.

Till then

Cheers!

Sapna