You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
When picked up these chillies Red Chilli, Jam/Jelly was the last thing that I was expecting to make and enjoy.
The very thought was different and sounded strange till I remembered the sweet chilli sauce that we used to buy. Must thank my group of BMers they came up with amazing dishes. New to me was this Jalapeño Jelly that Sandhya suggested.
I made three things from the chillies one was this Ajika /Adjika a Georgian Red Chilli Dip, second was this jelly and this was chilli pickle. I think I better buck up and click pictures of the chilli pickle before the girls discover it.
For making this Jelly you need pectin. Now I was worried and wondering if I can pick it up in Panaji, Goa. One of my friends who owns a store where she sells amazing chocolates and stuff like this happened to message saying she has pectin for sale. The rest was simple.
One word of caution you are handling chillies, they are pungent so use gloves.
I used oil and the chillies I used are generally used to make fish curries here in Goa. The amount used is 1-2 for a full coconut (they are very hot). My hands were burning till the evening.
- 1 cup Red Chillies stems removed
- 1 cup Cider vinegar
- 3 cup Sugar
- 3 tablespoon Pectin
- Red food colouring optional
- Wash and drain the peppers. Deseed the chillies you will get a milder jelly. Mine were full of seeds and I did not deseed them. Still while handling the chillies please use gloves or oil your hands. My skin is sensitive skin and I was burning from morning to evening.
- Puree the chillies in a chutney pot. Use the vinegar to make a smooth paste.
- In case you are using powdered pectin run it in the chutney pot with the chillies to avoid lumps.
- Transfer the mixture in a large pan. I used a thick-bottomed steel pan (vinegar is acidic and using aluminium is not recommended).
- Bring the mixture to boil stirring frequently.
- Once the mixture starts thickening add the sugar.
- Once you add sugar the mixture becomes watery. Add red colour if using. Boil until it thickens a bit.
- Do the plate test.
- Keep the glass jars on the wooden tray. Once the jam starts setting ladle the hot jelly into jars.
- Allow the jelly to cool entirely on the wooden tray so that they can set well and your jars do not crack.
If you liked this Jam but need a milder and sweeter jam, or you have too many grapes and want to preserve them then do check out my Black Grapes Jam.
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