The final product of black raisnis, fiber-rich, vitamin- and mineral-rich have a lot to offer in terms of health advantages with easy recipe when consumed in moderation. Additionally, boron, a mineral that helps prevent osteoporosis, is found naturally in black raisins. Here are some simple ways to include black raisins in your meals, from protein-rich salads and ladoos to homemade granola and cookies. Recipe 1- Black Raisin Oats Cookies Ingredients
- Maida 1 cup of oats 0.5 cups of brown sugar 1 cup
- Butter Baking soda, half a cup Black raisins, 1/2 tsp. 1 cup
- powdered cinnamon Water, 1/2 tbsp 2 tbs
- Vanilla flavoring 1/4 tsp
Method Mix the milk, sugar, and butter until frothy.Embrace the vanilla essence. Sift the maida, cinnamon, and baking soda together. combine the aforementioned. Oats and black raisins should be combined.To knead a light dough, add water.Create little cookies in the desired shape. Preheating the oven to 190 degrees Celsius should take 15 to 20 minutes. Serve after chilling on a cooling rack. Serving Recommendation with a cup of hot chocolate, tastes great.These cookies are a tasty solution for tiny mid-meal hunger pangs.White butter from Amul is used. If vanilla extract is not available, you can use 1 tsp vanilla essence.The secret to baking flawless cookies is to take them out of the oven as soon as you notice that the base has browned. Handling the cookies would be quite easy. They will keep their shape as they cool.Oatmeal and raisins make these cookies healthy.Good for both adults and children.The cooled cookies should be kept in an airtight container. Recipe 2- Raisin Laddoo Ingredients
- Ghee: 2 tablespoons
- Cinnamon - 1 cup
- 5 cups of roasted peanuts
- powdered coconut desiccated 1/4th cup
- 12 cup of powdered pista
Method Ghee-roast raisins, then ground them.Add the roasted and powdered peanuts in step two.Add desiccated coconut powder in step three.Combine everything and form laddoo-shaped balls.The fifth step is to roll the balls in pista powder. Serve. Serving Recommendation Serve a glass of cool milk alongside these delectable raisin laddoos.For those who are active, these also make excellent between-meal snacks.They're suitable for individuals with a sweet craving too because of their sweetness! Recipe 3- Kishmish Malpua Ingredients
- 1 cup maida, 2 bananas, and a handful of kishmish/raisins
- Aniseed, 1 tablespoon of ghee, as needed
- 3/4 cup sugar, 1 cup water
- 1 teaspoon saffron
- 1 teaspoon cardamom powder
Method Boil sugar and water together till a single string chasni forms.Saffron and cardamom powder should be added, then set away.Using around a cup of water, combine maida and mashed, ripe bananas to create a batter. It should be possible to drop the batter. Add a few pieces of aniseed and kishmish.Ghee-made malpua should be dipped into prepared sugar syrup.Serving Recommendation Rose petals and rabdi are served as garnish.Kishmish malpua can be consumed as a celebratory treat or for breakfast.You could add a tiny piece of fresh coconut to improve the flavor.This delectable delicacy is a kid favorite. It is loaded with banana and raisin sweetness. People who have access to little, fragrant bananas can utilize them because the malpuas will get a pleasant, natural aroma from them. Recipe 4- Beans With Black Raisins Ingredients
- 1 tablespoon of groundnut oil
- One huge onion, divided into rings.
- 250 grams of beans Whole Cashews, 8 to 10
- Salt as desired
- 5 teaspoons of crushed black pepper
- 2 teaspoons of hot red chili powder
Method groundnut oil is warmed.The onion rings are cooked.Brown the cashews after adding them.Add salt, cracked pepper, red chili powder, and beans that have been chopped diagonally. Cook. Beans should not be overcooked. The beans ought should have some snap.Add a few raisins that have been soaked and drained. Stir, then plate.Offer hot parathas with it.Suitable for use as a side dish.Kids typically dislike beans, but they will enjoy the rush of sweetness from the raisins and the bite of kaju when combined with the beans. This can be used as a filling in a sandwich. Add shredded processed cheese on top, cook the sandwich, and serve. Recipe 5- Chicken and Raisins Salad Ingredients
- Chicken breast – 1 cup cut into cubes, peppercorns 3 to 4
- hanging curd; pineapple, 1/2 cup cubed; and raisins, 1/2 cup 2 tablespoons of mayo 1 teaspoon crushed black pepper Salt to taste, 1 teaspoon
- mustard powder, 1/2 tsp.
- citrus juice 1 tsp
Method Mix all the ingredients listed under dressing to make the dressing.Keep chilled until ready to serve.Boiling chicken is accomplished by pressure cooking chicken breasts with water, salt, and pepper for two whistles.Cut the chicken into cubes after cooling.Combine the pineapple and chicken.Raisins are included.Mix the dressing in slowly.Make seasoning adjustments.Serve right away.Serving Recommendation This can be used as a side dish with a dinner that includes aromatic rice or pasta.This can also be used as a quick meal or snack.On leaves of lettuce, the salad may be served.
Recipe with black raisins
The flavor and recipe is exquisite, and people consistently express their gratitude for them. This lovely cookie has everything you could possibly want at this time of year: thin layers of flaky crust and tons of juicy black raisins packed into every bite. —Darlene Brenden, Salem, Oregon Ingredients
- 3 cups all-purpose flour
- 1/2 cup canola oil, split
- 3/4 mug of water at a temperature of 120 degrees Fahrenheit
- 1 large egg, at room temperature, beaten with a little bit of beater filling:
- 1-and-a-half cups of freshly made bread crumbs
- 6 cups of diced apples that have been peeled (about 6 medium)
- 3 measuring cups of dark raisins
- 1 cup sugar
- 1-and-a-half milligrams of ground cinnamon
- 1/3 cup butter, melted
- 1 standard measuring cup's worth of unsalted butter, at room temperature
- 1 cup granulated sugar
- a half a cup's worth of packed dark brown sugar
- 2 big eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups plain flour
- 2 tablespoons of cornflour and 1 teaspoon of cinnamon powder
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- salt and allspice crushed to a 1/4 teaspoon each
- 2 1/4 cups ordinary rolled oats (not instant)
- 1 cup raisins
- 3 tablespoons sour cream
- In order to prepare the cookies, bring the oven temperature up to 375 degrees Fahrenheit and line baking trays with parchment paper.
- Granulated sugar, brown sugar, and butter should all be combined in a mixing basin and creamed until frothy. After each addition of an egg, make sure to give the mixture a thorough beating before proceeding. Mix in the vanilla extract.
- Flour, cornstarch, cinnamon, ginger, baking soda, salt, and allspice should each be combined in their own basin before being stirred together. After adding it, give it a stir to make sure everything is combined. First add the oats, then the raisins, and stir everything together. Place the cookies on the baking sheet by the tablespoonful (or using a tiny ice cream scoop), ensuring that there is at least 2 inches of space between each cookie. After baking the cookies for 10 minutes (they may look underdone but will set up to be wonderful and chewy once cooled), allow them to cool on the baking pan. The cookies will look underdone but will become nice and chewy once they have cooled.
- To make the filling, begin by creaming together the peanut butter, butter, and confectioners' sugar until completely smooth. Spread some of the filling on the bottom of one of the cookies, then top it with another cookie to create a sandwich.
- If stored in an airtight container for three days, the cookies will remain edible whether they are filled or not.
- Put the flour in the bowl of the mixer, and gradually whisk in the oil (mixture will be slightly crumbly). In a separate bowl, beat the egg, then slowly whisk in the warm water; add this to the flour mixture and combine it thoroughly. Continue to mix in the remaining oil until it is smooth. Move the mixture to a bowl that has been greased, and turn it over once to butter the top. Place in a warm location, cover, and let sit for about half an hour.
- Turn the oven on to 350 degrees. Bread crumbs should be spread out in a baking dish that is 15 by 10 by 1 inch and has not been greased. Bake for ten to fifteen minutes, stirring the pan occasionally, until the bread is golden brown. Come to room temperature.
- Placing a sheet of parchment that is 30 inches by 15 inches and being lightly dusted with flour on a work surface. Then place one portion of the dough on a piece of parchment and roll it out to a very thin rectangle that is 24 inches long and 15 inches wide. (Remember to keep any leftover dough covered.) Take the tape off the parchment first.
- Spread three quarters of a cup of bread crumbs over the rectangle and bring them to within one inch of the rectangle's edges. Spread three cups of chopped apples and a quarter cup of raisins on a section of dough that is three inches broad, beginning three inches in from one of the shorter sides. Cinnamon and sugar should be mixed together, then half of the mixture should be sprinkled over the fruit. Sprinkle with the remaining butter that has been melted.
- Beginning at the end that is covered in fruit and lifting with paper, roll up jelly-roll style. Fold in the sides of the dough as you roll to retain the filling as you roll. Transfer the strudel to a baking pan measuring 15 by 10 by 1 inch using parchment; cut the parchment to fit the pan.
- Cook on the rack in the bottom of the oven for 45 to 55 minutes, or until the top is golden brown, sprinkling it with sour cream twice while it is cooking. Proceed in the same manner with the remaining ingredients.
- Transfer the baked goods, covered in parchment, to a wire rack to cool. Prepare and serve either hot or at room temperature.