Indian Vegetarian Recipes

Whipped Coffee | Korean Dalgona Coffee

https://www.vegrecipesofindia.com/whipped-coffee/

I have made this viral & super trending Korean Dalgona Coffee or Whipped Coffee many times. Few readers had also requested to share the recipe. It was time I shared the recipe which has different proportions than the actual one. In sharing the recipe, I am actually late but better late than never.

Dalgona Coffee is from South Korea and became one of the most trended recipes during this time. When I first saw the method, I was amazed as it the same as making the Indian Beaten Coffee.

Just that in the Indian Beaten Coffee we do not whip the coffee mixture so much. Whereas in Dalgona Coffee, the mixture is whipped or beaten to an extent of getting a foamy, smooth, creamy consistency much like whipped cream. Yes this coffee cream is a bomb full of flavors of coffee and only coffee.

Ingredient Proportions

You see, my recipe ingredient proportions are totally different than the usual dalgona coffee recipe proportions – which are equal measure of coffee, sugar and hot water.

When I made the coffee for the first time I found it too strong, acidic and bitter for my taste. Later I experimented with the proportions of sugar, water and coffee. What worked best for us what toning down the coffee and increasing the sugar.

Following my recipe proportions you will get a perfect whipped coffee which is not too bitter or too strong.

The recipe proportions for instant coffee, water and sugar and 1:2:3 respectively. This 1:2:3 proportion is very easy to follow and remember. Listed below are the proportions (with tablespoon measures).

1 tablespoon instant coffee
2 tablespoons hot boiling water
3 tablespoons sugar

Tips to make Dalgona Coffee

Coffee Foam: To get that foamy and creamy consistency, do not reduce the sugar in the recipe. You can add more if you want. It is actually the sugar that helps in getting that creaminess.
Hot water: Do add hot water when whipping the coffee. The water has to be very hot. If the water is not hot, then you won’t get that creamy consistency. Add the amount of water as mentioned in the recipe. Do not add more.
Sugar: Use any granulated sugar. It can be white sugar or unrefined cane sugar. But do not use powdered sugars or sweeteners like maple syrup, honey, coconut sugar or dates syrup. Only granulated sugar works.
Coffee: Use only Instant Coffee and not other types of coffee.
Whipping the Coffee: When beating the coffee mixture, use two kinds of beating. First beat clockwise and then use vertical zig-zag motions. Alternate between the two.
Vegan options: Add almond milk instead. I have made dalgona coffee with almond milk and it was good You can even try with cashew milk, soy milk (GMO Free) and oats milk.
Hot or Cold Coffee: You can make either hot coffee or cold coffee. I have mentioned the cold coffee version here. For a hot coffee, just add hot milk instead of chilled milk.

Making Korean Dalgona Coffee is super easy. All you need is a bowl and a wired whisk. You can even use a hand mixer which we use while making cake batter or whipping cream. A mixer-grinder or a small blender will also do.

When mixing with the whisk, you have to beat continuously for 10 to 12 minutes and yes that is a good arm exercise. So let’s begin.

How to make Dalgona Coffee

Beating method with a whisk

1. In a small to medium sized mixing bowl, take 1 tablespoon instant coffee and 3 tablespoons sugar.

2. Pour 2 tablespoons of hot boiling water.

3. Mix and then begin to beat the coffee.

4. Use two ways of beating the coffee. First beat clockwise and then use vertical zig-zag motions. Alternate between the two. If the bowl is small, then slightly tilt the bowl and beat.

5. The coffee consistency after a total of 5 minutes.

6. After continuing to beat for further 3 minutes, this is the coffee consistency.

7. The final consistency after further 5 minutes which is like whipped cream. You will see that the color has also lightened. So get this foamy whipped consistency, beat for a total of 10 to 12 minutes.

Whipping in a Mixer or Blender

8. For a quicker option, add the coffee, hot water and sugar in a small mixer-grinder or a small blender jar. Blend till you get a creamy consistency.

Making Dalgona Coffee

9. Take 2 to 3 ice cubes (optional) in two mugs or glasses. Divide 1.5 milk between both the glasses. Ice cubes can be skipped if you use chilled cold milk.

10. Spoon the creamy whipped coffee on top.

11. Sprinkle some cocoa powder on top. Serve. Stir and then sip. Enjoy !

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Whipped Coffee | Korean Dalgona Coffee

The super trending Dalgona Coffee made better with different ingredient proportions.

Course:beverages & drinks

Servings (change the number to scale):2

(1 CUP = 250 ML)

For whipping

1 tablespoon instant coffee
3 tablespoons sugar
2 tablespoons hot boiling water.

Other Ingredients

1.5 cups milk (at room temperature or chilled)
ice cubes – as required, optional

For topping

¼ teaspoon cocoa powder – optional

Whipping Coffee Mixture

Take coffee, sugar and hot boiling water in a mixing bowl.
Using a small whisk begin to whip & beat till the mixture is creamy and thick.
Use two ways of beating the coffee. First beat clockwise and then use vertical zig-zag motions. Alternate between the two. If the bowl is small, then slightly tilt the bowl and beat.
To whip, can also use a small blender or mixer-grinder or a hand-held mixer (which is used for whipping cream or making cake batter).

Making Dalgona Coffee

Add 2 to 3 ice cubes in a mug or glass.
Divide 1.5 milk between both the glasses.
Now divide the whipped coffee equally in the two glasses.
Sprinkle some cocoa powder on the coffee (optional). Serve.

Nutrition Facts

Whipped Coffee | Korean Dalgona Coffee

Amount Per Serving

Calories 192 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 81mg4%

Potassium 330mg9%

Carbohydrates 29g10%

Sugar 27g30%

Protein 6g12%

Vitamin A 296IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin D 2µg13%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 207mg21%

Vitamin B9 (Folate) 9µg2%

Iron 1mg6%

Magnesium 26mg7%

Phosphorus 161mg16%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Indian Vegetarian Recipes

Millet Nellikai rasam sadam

Millet Nellikai rasam sadam – Healthy one pot rasam sadam recipe using millets – Amla | gooseberry rasam sadam recipe with full video

One-pot rasam sadam is always my go-to comfort meal, especially during this winter season. I posted Rasam sadam recipe in Jeyashris kitchen many years back. This recipe is adapted from my Nellikai rasam. I tried this using millet to make it healthy. As amla | gooseberry | nellikai is in season, let’s make the most of it during the right season.

Nellikai is very rich in Vitamin C, and many people find it difficult to eat it raw as it is very sour. Rather than making pickles, you can make rasam or try out this Rasam Sadam using nellikai. For most South Indians, rasam is a staple and comfort food. Pair it with any favorite vegetable curry and a sutta appalam | roasted papad and enjoy the hot rasam rice.

I have posted so many varieties of rasam recipes in Jeyashris kitchen. You can check out, Paruppu rasam, Lemon rasam, Cauliflower rasam, Kandanthippili rasam

Healthy one pot rasam sadam recipe using Indian Gooseberry

Course Main Course

Cuisine Indian, South Indian

Keyword one pot meal, South Indian rasam recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Jeyashri suresh

Ingredients

1/2 cup millet I used Barnyard millet, you can use little millet, promos millet ,foxtail millet or quinoa too
1/4 cup Toor dal can use moong dal too
1/2 tsp turmeric powder
Salt as needed
2 tsp ghee
2 tsp oil
1 tsp mustard seeds
2 pinches asafoetida
3-4 cups of Water

To grind

3 amla | Nellikai| Gooseberry
1 tomato
Few coriander stems
Few curry leaves
6-7 garlic cloves
1 tbsp coriander seeds |Dhaniya seeds
1 tbsp whole black pepper
2 tsp cumin seeds
Few coriander leaves

Instructions

Wash and soak the millet and toor dal in 3 cups of water for 10 mins
Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding
In a pressure cooker add 1 tsp ghee and 2 tsp oil
Add the mustard seeds and asafoetida
once the mustard cracked add the ground paste to this
Cook for 2 minutes
Add turmeric powder and salt
Mix well and add the soaked millet dal mixture along with the water
cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well
Add finely chopped coriander leaves
Serve hot

Video

Notes

1. You can use any variety of millet. Do not use Ragi or jowar or bajra

2. You can use raw rice or Seeraga samba rice. In that case use 4 cups of water

3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve

4. Instead of coriander seeds, pepper and cumin you can add 2 tsp of rasam podi or sambar podi

5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal

Wash and soak the millet and toor dal in 3 cups of water for 10 mins.

Grind all the ingredients mentioned under ‘To grind’ Do not water while grinding.

In a pressure cooker add 1 tsp ghee and 2 tsp oil.
Add the mustard seeds and asafoetida.
once the mustard is cracked add the ground paste to this.

Cook for 2 minutes
Add turmeric powder and salt.

Mix well and add the soaked millet dal mixture along with the water.

cover the cooker and cook for 3-4 whistles
Once the pressure is released open and add 1 tsp of ghee
Mix well.

Add finely chopped coriander leaves
Serve hot.

Notes
1. You can use any variety of millet. Do not use Ragi or jowar or bajra
2. You can use raw rice or Seeraga samba rice. In that case, use 4 cups of water
3. If you feel the consistency is slightly thick you can add 1/2 cup of piping hot water to this just before serving. Mix well and serve
4. Instead of coriander seeds, pepper, and cumin you can add 2 tsp of rasam podi or sambar podi
5. Millet Nellikai rasam sadam pairs well with simple papad or any curry or poriyal.