Red Bean Jelly
Lunch • India
How to Make Red Bean Jelly (Traditional & Healthy Version)
Red Bean Jelly, known as Lal Rajma Ki Mithai in several parts of India, is a unique, health-conscious dessert that brings together the wholesome goodness of red kidney beans and the delicate sweetness of natural sweeteners. This innovative Indian sweet is gaining popularity for its gentle flavor and smooth, jelly-like texture. Traditionally, beans are a staple in Indian households, and this recipe gives a modern twist to classic rajma, transforming it from a savory curry ingredient to an indulgent yet nutritious treat. Red Bean Jelly is perfect for those seeking a vegetarian, gluten-free, and easily adaptable vegan dessert. Its subtle sweetness makes it ideal for mid-day snacks or as a light finish to lunch, especially during warm weather. The use of jaggery (gur) and coconut milk infuses Indian flavors, while the gelling properties of agar-agar (China grass) ensure a satisfying texture without the heaviness of typical Indian sweets. This dish is also a fantastic addition to festive spreads during Navratri or as a healthy prasad during fasting days.
Ingredients(for 1 medium bowl (about 120g) per serving)
- 1/2 cup Red kidney beans (rajma) (soaked overnight)
- 1/4 cup Jaggery (gur) (powdered)
- 1/2 cup Coconut milk (fresh or carton)
- 5 grams Agar-agar (China grass) (flakes or powder)
- 1 cup Water
- 1/4 tsp Green cardamom powder (elaichi)
- 1 tbsp Chopped pistachios (for garnish) - optional
- 1/2 tsp Rose water (optional) - optional
- a pinch Salt - optional
Instructions
- 1
Pressure cook soaked rajma with 1 cup water until soft (about 3-4 whistles). Drain and let cool.
10 minutes
Ensure beans are very soft for a smooth jelly texture.
- 2
Blend the cooked rajma into a fine paste using a mixer or blender. Add a little water if needed.
3 minutes
A smooth paste is crucial for a delicate jelly.
- 3
In a pan, dissolve agar-agar in 1/2 cup water. Heat gently until completely melted, stirring continuously.
5 minutes
Agar-agar must be fully dissolved for proper setting.
- 4
Combine rajma paste, jaggery, coconut milk, and the melted agar-agar mixture in a heavy-bottomed kadhai. Cook on low flame, stirring well.
7 minutes
Keep stirring to prevent sticking and lumps.
Why This Dish is Healthy
Red Bean Jelly is a healthy dessert option as it is made with nutrient-dense rajma, natural jaggery instead of refined sugar, and coconut milk for healthy fats. The use of agar-agar instead of gelatin keeps it light on the stomach and suitable for vegetarians and vegans. Its high fiber and protein content make it more filling than traditional sweets, helping manage weight and blood sugar levels.
Red kidney beans (rajma) are rich in plant-based protein, dietary fiber, iron, and essential minerals like magnesium and potassium. Jaggery provides natural sweetness along with trace minerals, while coconut milk adds good fats and a creamy texture. Using agar-agar, a vegetarian gelling agent, ensures the dessert is low in calories and free from animal products. This jelly is low in refined sugar, gluten-free, and can be made vegan friendly, making it a nutritious choice for most diets.
Pro Tips
- 💡Tip 1: Use freshly cooked rajma for the best flavor and smoothest paste.
- 💡Tip 2: Agar-agar sets quickly; pour and level the mixture while still hot.
- 💡Tip 3: For a glossy finish, brush the top with a little coconut oil before serving.
Storage & Serving
Store Red Bean Jelly in an airtight container in the refrigerator. Consume within 3 days for best taste and texture. Do not freeze as it may alter the jelly's consistency.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
